Tahini, also known as sesame paste, originates from the Middle East and plays a central role in many traditional dishes like hummus and baba ganoush. This creamy and nutty paste is not only delicious but adds a lot of depth to your dishes. Tahini can also be used as a salad dressing, an ingredient in … Read more
Hummus is a classic Middle Eastern dip that originated in ancient Egypt and has spread worldwide as a beloved and healthy snack. This creamy chickpea paste is known for its rich flavor and can be used as a dip for vegetables, a spread in sandwiches, or as a side dish for many different dishes, such … Read more
Baba ganoush is a popular dip from the Middle East, known for its smoky flavor and creamy texture. It is mainly made from roasted eggplants and combined with tahini, garlic, and “warm” spices. Baba ganoush is perfect as a dip for bread and vegetables, or as a side dish for various main courses. It is … Read more
Delicious salmon fillet with plenty of good Middle Eastern flavors. We have the recipe from the book: “OTK Ottolenghi Test Kitchen 1 – Shelf Love“, where author Yotam Ottolenghi writes the following about the recipe: If you haven’t tasted fish with tahini yet, you’re really in for a treat. This dish combines tahini with herb-scented … Read more
Bacon-wrapped dates are an enchanting combination of salty bacon and sweet dates that create a harmonious taste experience with a perfect balance between crispy and soft. This delicacy originates from the Mediterranean region, where sweet dates were stuffed with various ingredients to create a contrasting and flavorful bite. Today, bacon-wrapped dates are a popular appetizer … Read more
Delightful vegetarian dish with chickpeas and a lot of good Middle Eastern flavors. We got the recipe from the book: “OTK Ottolenghi Test Kitchen 1 – Shelf Love“, where the author Yotam Ottolenghi writes the following about the recipe: The chickpeas here have almost become Instagram stars, and there are many good reasons for that. … Read more
A delightful dessert with ripe bananas, miso, and a crunchy element in the form of toasted rice. We have the recipe from the book: “OTK Ottolenghi Test Kitchen 1 – Shelf Love“, where the author Yotam Ottolenghi writes the following about the recipe: This dessert hits all the notes in terms of flavor – sweet, … Read more
Who’s there?… Dukkah… Dukkah who?… Dukkah say whatever you want…. Dukkah, a delightful spice blend from ancient Egypt. It’s perfect for the cooler months and autumn’s vegetables, meats, and fish. Do you want the recipe so your house smells wonderful? Then check this out:
In my youth, it suddenly became very fashionable to eat burnt figs, which are the same as caramelized figs. This homemade version, using fresh figs, tastes so much better. The recipe comes from my book: “Meze – Savory, Snacks, and Small Dishes from the Middle East“.
My take on a classic vegetarian samosa with peas and potatoes. Today, we made Indian samosas in Home Economics class! So, I just had to go home and make a batch as well. Potatoes, peas, and Garam Masala + the rest! Plenty of warm spices and fresh green chili.