Type: Veggie sides and salads

April 26, 2021

Spiced chickpeas

As a kid, Sami used to snack on balilah on the way home from school in East Jerusalem. Traditionally, it’s a street-food…

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Lentils with tahini and crispy onion

This is a really useful and completely addictive side to all sorts of grilled vegetables, meat or fish dishes. It’s nutty and…

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Sautéed tomatoes

This is somewhere between a tomato dip and stewed tomatoes. Either way, it’s rich, silky and really versatile. Serve it either as…

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Spicy roasted new potatoes with lemon and herbs

Sometimes – oftentimes! – all a dish needs alongside it is some roasted new potatoes. This is the side for the job….

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Turnip mash with greens, caramelised onions and feta

This started off as a way to use up all the turnip and potato flesh we’d generated from recipes in which turnips…

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Bulgur, tomato and aubergine pilaf

This makes either a simple lunch, served with some thick Greek yoghurt, or a side to all sorts of things. Grilled chicken,…

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Buttery rice with toasted vermicelli

There’s an old wives’ tale that a woman used to add pasta to rice only if she was an unconfident cook or…

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Marrow and chickpeas cooked in yoghurt

Cooking vegetables in yoghurt is common all over Palestine but particularly characteristic in the north, due to the Syrian and Lebanese influence….

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Courgettes, garlic and yoghurt

M’tawaneh is, traditionally, made with the scooped-out flesh of courgettes after they’ve been hollowed in order to be stuffed. Here, however, we’re…

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