Greek Yellow Split Pea Soup with Turmeric and Lemon

I love any recipe that starts with a couple of generous handfuls of dried legumes. When cooked, I can literally feel their nutritional benefit with every spoonful and that’s not some fanciful imagining, these cute little morsels are packed with calcium, folate, iron, magnesium, phosphorus, potassium, riboflavin, thiamine, vitamin B6 and zinc not to mention protein and…

Istanbul Mujaddara-style Salad with Garlic Yoghurt

Mujaddara (also known as majadra, mejadra, moujadara, mudardara, and megadarra) is a super-umami-flavoured Levantine dish of brown lentils mixed with wholegrain basmati rice, caramelised onions and gently toasted whole spices including cumin and coriander seeds. It is usually served hot with the onion as a garnish; however, for the people who came to sample my Istanbul-inspired menu at…

Kasbah Spiced Sweet Potato Hummus

As the sun dipped down above the High Atlas mountains, the pink plaster walls of the kasbah shone like bronze. The call to prayer from the Medieval Kasbah Mosque fell softly from its glorious minaret, the flickering lights from the Moroccan lantern threw jewels onto our table and, in the streets below, dozens of men and women…

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…

Moroccan Pomegranate Roasted Vegetable & Chickpea Salad

This is one of those salads that’s so easy to make yet so tasty. It’s based on a family recipe given to me by my friend Aleah who lives in a beautiful traditional house on the edge of a secluded beach on Morocco’s Mediterranean coast. It baffles me that so few people associate Morocco with the Med, I…