Type: Veggie sides and salads
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…
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….
Roasted aubergine with tamarind and coriander
Tara’s kids are always asking which of them is her favourite child. ‘I have a favourite daughter,’ she says, to her only…
Yoghurt-roasted cauliflower with quick-pickled chillies, sultanas and red onions
Roasting cauliflower florets in spiced yoghurt makes them feel almost tandoori-like. It creates a lovely crisp crust which works so well against…
Roasted squash and courgettes with whipped feta and pistachios
This is great as either a starter or as part of a spread. It also works as a side dish, served alongside…
Roasted aubergine, feta yoghurt, Aleppo chilli and pistachio
There are lots more sheep and goats than there are cows in Palestine as cows are not traditionally reared. Much of the…
Roasted cauliflower and burnt aubergine with tomato salsa
We spent three nights in Haifa on one of our trips and spent two of those eating supper at the same restaurant,…
Winter tabbouleh with a blood orange dressing
Blood oranges have a distinct colour and tartness which makes them really stand out in a salad or dressing. Their season is…
Rice tabbouleh
This is a great way to use up leftover cooked rice, if you have any (but also delicious enough to start from…