Palestinian Halloumi and Za’atar Manaeesh

“Is that not the best pizza you have EVER eaten?” he said with a smile. The glint in his eye said to me that he was really, really proud of the manaeesh (Palestinian flatbread) he had just baked in his tabun, a clay oven shaped like a truncated cone with an opening at the bottom from which…

Turkish Biber Salçası & Yoghurt Dip

Whenever we are in Istanbul, I make a point of buying several hundred grams of biber salçası, a popular red pepper paste available in both hot (aci) and sweet (tatli) versions. It keeps in the fridge in a sealed container for weeks and weeks; just make sure that you label them correctly because when the…

Lebanese Lemon-infused Labneh with Zhoug

Labneh is a beautiful soft cheese made from strained yoghurt that can be eaten with pretty much everything but is especially good alongside rich and spicy mezzes and falafel. The good news is that it’s dead easy to make. All you have to be mindful of is the quality of the yoghurt you use so don’t be tempted…

Umbrian Wild Garlic Pesto

A classic Italian pesto is a great thing simply because it’s so versatile, adding a herby kick to all sorts of things including pasta, freshly baked pizza, soups and bruschetta. I make it in huge batches and freeze it so I’ve always got a tasty back up for busy days. This version is made with the wild…