Tag Archives: Middle Eastern food

Ful medames

9 Jul

ful medames

Mashed fava beans for breakfast… and why not?

It’s only a small step from the baked beans slopped onto every full English served in the UK.

And Egypt’s ful medames are all the nicer for not being in a sickly sweet tomato sauce. Continue reading

Al kabsa

20 Jun

Al Kabsa

Al kabsa is made by patiently cooking meat, vegetables and rice with an array of spices in a slowly simmering stock until it reaches a flavoursome tenderness.

Widely considered to be Saudi Arabia’s national dish, al kabsa is an obvious choice to represent the Saudi team in our 2018 World Cup cook-off.

There are many varieties of al kabsa and I looked at a number of recipes. It can be made with chicken, beef, lamb, goat, camel or seafood. (Chicken seemed the obvious choice there.)

Continue reading

Tomato salad with pomegranate molasses

11 Jun

This tomato salad with pomegranate molasses is a recent happy discovery.

Someone brought it to a friend’s barbeque buffet, and only good manners stopped me from eating an unseemly amount.

It turns out freshly sliced tomatoes and pomegranate molasses do very good things to one another.

Continue reading

Mujaddara

16 Aug

Mujaddrah

Mujaddara is filling, tasty and cheap as chips.

It was staple fare in my student years – along with mushroom barley soup (that stuff lasts forever), ratatouille, and the enticingly-named “lentil shit”.

I’d make a big pot of mujaddara one meal, then reheat portions in a frying pan with a splash of water (no microwaves in those days…) Continue reading

Roast cauliflower and chickpea salad

6 Jun

Roast cauliflower and chickpea salad

This salad is a happy marriage of textures and flavours. Both the cauliflower and chickpeas are transformed by their time in the oven – the cauliflower becomes nutty in flavour, and the chickpeas acquire a wonderful crunch.

Then the yogurt-tahini dressing arrives to bless the union – and two distinctive, individual ingredients unite in salad harmony…;-) Continue reading

Cucumber and poppy seed salad

9 May

Cucumber and poppy seed salad

This salad of cucumber and red chilli tossed in a zingy-sweet dressing takes minutes to prepare.

I like to give it a little time in the fridge – half an hour is enough – for the cucumber to get cool and crisp, and the chilli heat to work its way into the dressing. Continue reading

Roast carrots with pomegranate molasses

8 Dec

roast-carrots-with-pomegranate2

In January my friend Margaret sent me a copy of the gorgeous “A Taste of Haida Gwaii” by the Canadian writer Susan Musgrave.

This wonderful collection of stories, recipes and photographs documents Musgrave’s life in the islands, where she is proprietor of The Copper Beach bed and breakfast. Continue reading