Amba sauce. When I think about it, I feel utter love because it’s such a beautiful thing. I think so highly of it that, if Amba were a man, I would run away with him. My first experience of this Iraqi sweet and sour mango condiment was sitting on a harbour wall in the Crusader…
Category: Israel
Jaffa Orange, Feta and Almond Filo Pie with Wild Oregano
The classic Jaffa orange – shamouti – was originally developed by Palestinian farmers in the mid-19th century and takes its name from the city of Jaffa – Yafo – where it was first produced for export. These are the oranges that I was given as the occasional treat when I was a child so the intoxicating aroma of…
Amirim Lemon-scented Labneh with Zhoug and Hazelnut and Thyme Dukkah
Labneh is a beautiful soft cheese simply made from strained yoghurt that can be eaten with pretty much everything and is a particularly good friend to rich and spicy mezze dishes. The first time I tasted it I was sat at a little linen-covered table on the edge of a vegetable garden in Amirim, an entirely vegetarian organic…
Jaffa Fattoush Salad with a Zesty Sumac and Pomegranate Dressing
I love to explore new places and I love to get lost. To my mind, it’s only way to discover a place. My Israeli friends think I am absolutely insane to walk out into the summer sun with no destination in mind but I walk in the shade and find the sanctuary of a tiny…
Shuk Hummus with Smoked Chilli Harissa and Toasted Sesame Seeds
Machane Yehuda market in Jerusalem was the first full blown Middle Eastern market I ever visited and, for me, it was an absolutely mind-blowing experience with over 250 vendors and stall holders inviting me to sample their beautiful chaos of fresh fruits and vegetables, bread, pastries and halva, cheeses, nuts and seeds, herbs and spices all piled…
Florentin M’sabaha, Chickpea Soup with a Preserved Lemon and Green Chilli Relish
This simple yet nourishing Levantine breakfast dish is a celebration of the humble legume slowly cooked with fresh rosemary, cumin and a little love and brought to life with a vibrant relish that packs a hot citrusy punch. It was first introduced to me by a friend I used to meet in Florentin – then…
Shuk Ha’Carmel Green Herb Falafel
“Wait. You’re telling me that you have never – NEVER! – eaten falafel?” he exclaimed, narrowly missing the turning onto Boulevard Rothchild as we made our way to dinner one impossibly hot and humid evening in downtown Tel Aviv. “No!” I replied, “I have never – NEVER! – eaten falafel!“. He looked at me with that…
Shuk Ha’Carmel Pea and Mint Falafel with Tahini and Lemon Sauce
“Wait. You’re telling me that you have never – NEVER! – eaten falafel?” he exclaimed, narrowly missing the turning onto Boulevard Rothchild as we made our way to dinner one impossibly hot and humid evening in downtown Tel Aviv. “No!” I replied, “I have never – NEVER! – eaten falafel!“. He looked at me with that…
Greek Slow-roasted Beetroot and Chickpea Dip with Lemon and Mint
Roasted beets are a year-round staple in our home; they’re fantastic for tossing in salads, alongside tangy feta cheese and lightly pickled red onions; as a sumptuous filling for fresh ravioli with goats cheese; incorporated into spicy veggie burgers; or, I have done here, combined with chickpeas and a few other ingredients to create a…
Hawaij Spiced Cannellini and Borlotti Bean Soup with Spinach and Greek Yoghurt
At Carmel Market in Tel Aviv – Shuk Ha’Carmel – all life is laid out for you to savour. Hemp sacks overflowing with dried fruit and nuts, small mountains of ultra-fresh fruit, vegetables and bunches of herbs tied up with string, hundreds of tiny kiosks providing shade for spice masters, street hawkers, bakers, florists, fishermen and…
Cardamom and Dill 