Greeks traditionally forage for their greens and adapt this dish according to what’s in season. Here it’s not so easy to do that because we simply don’t have the same levels of abundance and variety. However, I have successfully made this dish using rainbow chard, foraged nettles, dandelion leaves and sorrel (in which case go…
Tag: Pul Biber
Moroccan Zaalouk Tartine with Whipped Feta, Lemon and Mint
Dusk falls and the Jemaa el Fna – place of the vanished mosque – in the heart of the ancient walled médina is transformed into a seething mass of tribesmen, Berber villagers, performers and musicians who converge upon Morocco’s ochre-tinted city every evening to tell stories, juggle, bang drums in a trance-like state of bliss, dance, charm snakes,…
Greek Trachanas Soup with Tomatoes, Lemon and Olive Oil
‘In these all-white courtyards where the south wind blows whistling through vaulted arcades, tell me, is it the mad pomegranate tree that leaps in the light scattering its fruitful laughter with windy wilfulness and whispering? Tell me, is it the mad pomegranate tree that quivers with foliage newly born at dawn raising high its colours…
Pera Za’atar-roasted Aubergine with Cacık, a Turkish Yoghurt Dip
Life in Turkey doesn’t happen without yoghurt. Indeed it is one of the most important components of the modern Turkish diet and there is rarely a table where it isn’t featured in some form or other; as part of a main dish, a condiment, a chilled soup, in a dessert or even as a drink…
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…
Symi Roast Tomato Soup With a Wild Garlic and Walnut Pesto
I first tried this beautiful interpretation of the classic roasted tomato soup on the island of Symi, a glorious island that elegantly lies in the Southern Dodecanese, north of Rhodes and close to the coast of South West Turkey. Although it’s a relatively barren place, the island’s rich merchant founders made the most of its…
Kısır, a Turkish Bulgur Wheat Salad with Pomegranate Molasses, Lemon and Herbs
Several years ago I came across a gorgeous little concept store/café just behind the Grand Bazaar in Istanbul. It’s one of those places that seems so effortlessly chic where the food is personal, fresh and made with love of the contemplative kind. Its walls are lined with blonde wooden shelves each carrying a collection of…
Orecchiette with Pistachios, Hazelnuts, Parmesan and Mint
Sometimes I yearn for a pesto sauce that packs a bit more of a punch that the regular basil and pine nut version especially when the quality of shop bought basil can be patchy – who else has splashed out on a packet recently only to find that the leaves are all pretty much too…
An Andalusian Lemon-scented White Bean Dip
These sunny high summer days are all the motivation we need push open the French windows and think about creating lighter and vibrant sharing plates. This vibrant vegan dip is inspired by a gorgeous little whitewashed bar high up in the Andalucían mountains where I was once served a warm tapa of plump white beans,…
Greek Gigantes with Tomatoes, Wild Oregano, Dill and Mint
I’ve just read this passage in Katherine Wilson’s wonderful book, ‘Only in Naples, Lessons in Food and Famiglia’: “In Neapolitan culture, foods that could potentially damage children’s health include crackers, ketchup, hot dogs, cold milk, anything in a can, anything that has ever been frozen and anything that has ever been in a microwave. Oh,…
Cardamom and Dill 