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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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.
March 11, 2025
Need to feed a hundred or more? Look no further than school chef James Taylor's recipe for around 130 sourdough millet and emmer rolls, perfect for schools and events.
March 04, 2025
Tereza combines barley and quinoa flour to make these flavourful and sustaining pancakes. They're great with seasonal roasted rhubarb and a rich vanilla custard.
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