High above the heart of the richly historical neighbourhood of Cihangir in Istanbul there is a restaurant of unparalleled beauty complete with a wonderful terrace from which one can enjoy panoramic views of the mouth of the Bosphorus and the first bridge. Here the elegant wooden furniture is bleached by the sun and the tables are covered with…
Category: Spices
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…
Dakos, a Cretan Summer Bruschetta with Ricotta and Organic Oregano
The beautiful island of Crete with its wild mountainous terrain and a strong traditional culture is justifiably proud of a cuisine that is internationally famed for its unique ingredients and flavours. Based on simple techniques, it’s the variety of local produce that distinguishes their dishes: mountain herbs and greens, wild bulbs, unique cheeses, olives and,…
Aya Yorgi Fasulye Piyaz, Turkish White Bean Salad with Tomatoes and Herbs
An early morning walk through the dusty streets of Istanbul down to the banks of the Bosphorus, a long and choppy crossing over the Sea of Marmara, a death-defying ride on a horse-pulled phaeton (there are no cars on Büyükada, the largest of the Princes Islands, just mad horsemen) followed by a hot and steamy…
Greek Tomato, White Bean and Caper Salad with Lemon and Olive Oil with Honey and Thyme-baked Feta
We woke up to the sound of bees and the distant toll of a single church bell. The women in the small white houses that surrounded ours prepared for their day by sweeping their jewel bright bougainvillea lined courtyards quietly talking to their neighbours. Theirs were animated conversations that I wanted to be part of…
Medina Spiced Bulgur Wheat and Chickpeas with a Yoghurt, Preserved Lemon and Mint Dressing
“The desert landscape is always at its best in the half-light of dawn or dusk. The sense of distance lacks: a ridge nearby can be a far-off mountain range, each small detail can take on the importance of a major variant on the countryside’s repetitious theme. The coming of day promises a change; it is…
Greek Wild Oregano-roasted Tomatoes and Whipped Feta on Garlicky Sourdough
Thinking ahead for a vibrant working lunch, I drizzled a tray of lusciously ripe plum tomatoes with olive oil, a flourish of organic oregano and plenty of sea salt and placed it in a low oven for a couple of hours. As they slowly caramelised, I was immediately transported to a recent visit to Corfu old…
Akko Amba Sauce with Mango, Lime and Iraqi Spices
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…
Valencian Saffron Rice with Asparagus, Orange and Carne de Ñora
Since the beginning of the 19th century Valencia has been a major grower and trader of oranges largely down to the fact that the long daylight hours of brilliant sunshine combined with mild winter temperatures produce the perfect balance of sweet and tart flavours. Oranges were originally introduced to the city by the Moors in…
Sami’s Koosa Mahshi, Stuffed Peppers with Golden Sultanas, Pine Kernels and Amba Spice
A few years ago, I made a lone trip to Ephesus, a port city in Turkey which was once revered as the most important and largest metropolis of the old Mediterranean world. As I gingerly walked its dusty streets, my sandalled feet slipping on stones worn down by time, I noticed the signs etched into…
Cardamom and Dill 