April 22, 2024
This delicious recipe is from Salma Hage's superb new book The Levantine Vegetarian. We love to take inspiration from the big flavours of Middle-Eastern pulse and wholegrain dishes. |
This rich and distinctive curry, made with buttery lentils and toasted pine nuts, is such a flavour revelation. Although it's a long list of ingredients, many are likely to already be in your pantry or store cupboard.
Za'atar is a classic spice mix in the Middle East, served with bread and olive oil. You can find it in the shop, but it's also easy to make - 4 tablespoons sesame seeds, 6 tablespoons dried thyme, 6 tablespoons sumac, 1⁄2 teaspoon salt
Serves 4 to 6
IngredientsFor the Chickpea Pancake
For the Curry
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MethodFor the Chickpea Pancakes
For the Curry
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April 03, 2025
This fresh, aromatic dish is perfect for late spring evenings. The well-rounded combination of creamy white beans, sweet fennel, zingy lemon and bitter greens is best enjoyed with some crusty bread and a glass of white wine.
March 27, 2025
Eden's latest recipe is inspired by the Catalan method of adding dry or fried bread to dishes to thicken sauces and make them more luxurious. Paired with the briny and acid dressing, this is a great way to eat beans, not at all heavy but both savoury and bright. Best served with salad and bread – double bread! – why not?
March 14, 2025
Sikil Pak is a deliciously nutty and moorish traditional Mayan dip made from toasted or roasted pumpkin seeds and charred tomatoes. Serve alongside freshly fried totopos (tortilla chips) with a margarita if you fancy.
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