These lamb-feta burgers are my first foray into the world of Armenian cooking.
While I’ve met a few Armenians over the years, and seen an unlikely number of Armenian films, thanks to Armenian-Canadian filmmaker Atom Egoyan, I’m pretty sure I’ve never eaten an Armenian meal.
These lamb-feta burgers were such a hit, we’ll definitely be eating them again.
Food dislikes are often arbitrary. Like many children, I held both spinach and feta cheese in low regard. But folded into a crackling jacket of phyllo pastry as spanakopita? I was all over those puppies. Continue reading
I haven’t made kolokithopita in years. This satisfying combination of courgettes, feta cheese and phyllo pastry was a regular summer visitor when I used to grow courgettes – along with pasta alle zucchini and chocolate chip zucchini bread.
Last week my younger daughter announced that she was going vegetarian for a month. I’m very happy to support her with this ambition – we eat plenty of vegetarian meals already, and when I do cook meat it is seldom the main event, so it hasn’t made much difference to what I serve her for dinner. Continue reading
Börek, burek, byrek, byorek… The vowels may change from country to country, but the delicious, savoury pastries found across Turkey and the Balkans are largely the same.
In Albania, spinach seems to be the most common filling for byrek. But they sounded so similar to the spanakopita I occasionally make, that I opted for a cheese version instead. Continue reading
One of my favourite Christmas gifts was the bag of Middle Eastern spices my friend Mary brought me from Bahrain. The zahatar is particularly wonderful, and I’ve been having fun adding to all sorts of things ever since, such as this feta cheese and almond dip.
Feta cheese makes a great base for a dip, and combines really well with nuts. I also make this with walnuts, but I happened to have a couple of bags of smoked almonds hanging about. I liked the smokiness so much, the next time I make it with regular almonds I’ll try adding smoked paprika. Continue reading
This butter bean salad recipe comes from Yotam Ottolenghi’s vegetarian cookbook Plenty. (Apparently, so many Londoners are cooking his food these days, that a columnist in the Financial Times recently suggested that “to ottolengh” should become a verb.)
I’m always on the lookout for recipes that make use of sorrel (and lovage for that matter – I have a entire bush of that stuff…) The combination of feta and sumac sounded intriguing as well. Continue reading
When Lyra asked me what meal I would choose if I had to eat it every single day for the rest of my life, I picked Greek salad. As it is, definitely eat it at least once a week. Continue reading
This is very tasty and dead easy – one of those dishes that are almost too simple to be called a recipe. Continue reading
Ten More Bites 