Here we are with broad beans again (my favourite), and paired with radishes. Both are so easy to grow, so this really is a from-the-garden salad. But when broad beans are out of season, use frozen ones. You can make the all-too-short broad bean season last longer this way.
A friend living in Tasmania still picks Broad Beans at the end of December, so if you are in a cooler climate, how good is it to have broad beans through mid Summer. I still have a few on my bushes, not many, but enough to make the occasional meal.
Light, refreshing and perfect for a warm weather day, this recipe can also be a light lunch with some beautiful flat bread and maybe a wedge of pecorino cheese. It brings together my two favourite ingredients of Spring – Broad Beans and Radishes. It’s another Ottelenghi beauty.
Now to the question of whether to double peel the broad beans. While very young pods can be cooked and eaten with the beans, this is not the recipe to try that. Should you peel the individual beans? It is a personal preference. I almost always peel them, but younger beans can be eaten as is. I find popping broad beans out of their individual skins can be meditative, and I prefer the taste and texture of peeled broad beans. But many people can’t be bothered. If you’re one of the latter, skip the skinning stage – you’ll need to cook the beans for a minute longer and you will lose the light texture of the naked beans.
You might like other Broad Bean recipes – try this Tawa Broad Beans, and Five Bean Salad.
Are you looking for Radish recipes? Try Chinese Cabbage and Red Radish Salad with Peanut Dressing, and Red Radish and Green Mango Salad.
Our Radish recipes are here and Broad Bean recipes here. Take some time and explore all of our Salad recipes, and explore our Easy Early Summer dishes.
Continue reading “Red Radish and Broad Bean Salad”
This Cauliflower dish is a take on a classic Israeli and Lebanese recipe in Ottolenghi and Tammi’s book Jerusalam. I have twisted it up just a little to suit us and our friends, but I have to tell you that this is a favourite dish in our circle. I love it partly because it is very quick to make if you roast the cauliflower. Ottolenghi deep fries it (and that is delicious) but often time is a real factor in this household. So the cauliflower is roasted when we need awesome dishes in quick-sticks time. We can get on with other things while the roasting happens. I have to say, though, that deep frying gives the cauli beautiful crispy exteriors and cooks the interior just enough to be amazing.
Tahini features in creative ways in Israel, in both simple eateries and upmarket restaurants. For these types of dishes, grab good tahini from your Middle Eastern grocers – you won’t go back to the supermarket shelves, and they have a smoothness not available in the Greek brands. Choose a light-coloured tahini made from hulled sesame seeds.
The tahini sauce, thick and wonderfully rich, is the focal point of this dish. I use about 3/4 of Ottolenghi’s sauce with the cauliflower, and the rest is put to use as dips and salad dressings. This dish fits perfectly in any mezze selection, makes a great substantial meal when served with fresh tomato salad and a warm pitta, or is an excellent side for many meals.
Similar dishes include Roasted Cauliflower Salad with Hazelnuts and Pomegranate, Roasted Cauliflower and White Bean Puree, and Cauliflower Slow Cooked with Lemon and Spices.
Also try Miso Sesame Dressing, Green Tahini Sauce, White Beans with Tahini, and Tahina Tarator.
Browse all of our Cauliflower recipes, and dishes where tahini features. Our dips and sauces are here. Explore our Israeli dishes, all of our wonderful Salads, and check out or Early Spring collection of recipes.
Continue reading “Crispy Cauliflower with Tahini Yoghurt Sauce”
Feekeh! No longer an ingredient that we need to travel across town to buy. With several Afghan shops closeby in my new neighbourhood, those sorts of ingredients now go on the weekly shopping list. Oh, the joy!
This is an Ottolenghi dish from Plenty More, one of my fav of his books. Beans are cooked and mixed with walnuts, then drizzled with a minty-tahini dressing. The dressing is what ranch dressing would taste like if it spent a few months traipsing through the Middle East, so they say.
Yotham advises beans of the best quality for this dish. He also says that the walnuts can be omitted, but we are loving them so much this season, so they are definitely in. They provide a texture in this salad that is otherwise missing.
Similar recipes include Freekeh Pilaf with Herbs and Yoghurt Dressing, and Cyprian Grain Salad with Freekeh.
For Green Beans, try Five Bean Glorious Salad, and Green Bean and Carrot Poriyal.
Browse all of our Green Bean recipes and all of our Freekeh dishes. Our Ottolenghi recipes are here. Or explore our Mid Winter collection of recipes.
Continue reading “Green Beans with Freekeh, Walnuts and Tahini”
This lovely salad is a play on hummus – white beans are mixed with tahini, garlic, and lemon juice for a gorgeous salad. Chickpeas could be used also, for a salad even more closely aligned to hummus.
Once the beans are cooked, it is quite easy to make. While the beans are cooking the pinenuts and spices are toasted and some chilli oil mixed. Once the cooked beans are mixed with the other ingredients, they are allowed to sit for an hour for the flavours to meld and be absorbed by the warm beans.
Verjuice, originally from the Middle East, has been popularised in the West by Australia’s Maggie Beer. Thank you Maggie! Our Verjuice is a little sweeter and more complex than the tradition variety. If you would like to try the Middle Eastern verjuice, seek out ab-ghooreh or hosrum in your Middle Eastern grocery.
Are you looking for similar recipes? Try Quinoa, Parsley and Lemon Salad with White Beans, Easy White Bean Salad, Roasted Red Pepper and White Bean Salad, and Grilled Eggplant Salad with White Beans.
Browse all of our White Bean recipes and all of our many amazing Salads. Or explore our Mid Winter recipes for more inspiration.
Continue reading “White Beans with Tahina | White Bean Tahini Salad”
Tahini, aah, such a wondrous ingredient, made from sesame seeds and not understood or used enough in this country. One of its properties is that it thickens in the presence of acid, so you can add lemon juice to it to thicken it as well as flavour it, and gradually thin it with water or milk until you get to the right conistency (depending on what you are using it for).
This classic green sauce includes garlic and parsley as well, for a great dip, spread, sauce or dressing. It is Middle Eastern in flavours, so pair it with pita bread, falafel, herby salads, or any flatbread. It is great in salad sandwiches and wraps. Dress vegetable salads with it, pair it with some steamed beetroot. Dip crackers and crudites into it. Spread tiny toasts and top with chopped cucumber or chopped tomato and chilli. You are going to love it.
You might like to try some other Tahini recipes. We have Crushed Du Puy Lentils with Tahini and Cumin, Yoghurt Tahina Dip with Herbs or Tahina Tarator | Tahini Spread, Dip or Dressing.
Try these spreads too: Avocado Mash, and Broad Bean and Butter Bean Spread. Or this one: Roast Capsicum Sauce and Dressing.
All of our recipes featuring Tahini are here. Feel free to browse our Middle Eastern recipes, or our Salad recipes. Or all of our easy Mid Summer Recipes.
Continue reading “Green Tahini Sauce | Dip | Dressing | Spread”
Beetroot is back on the menu, our earthy flavoured friend. In this salad, the beets are grated and mixed with a classic yoghurt and tahini dressing. To keep up the Middle Eastern theme, we add some za’atar.
This is a perfect Autumn Salad, although it does work really well in all other seasons. I love it in Autumn because we are moving from the cool blue colours of Summer into the oranges, golds, reds and crimsons of Autumn. It seems to fit well somehow.
If you are interested in other Beetroot Salads, try Beetroot Salsa with Yoghurt, Beetroot, Orange and Olive Salad, Beetroot with Honey Dressing, Raw Beetroot and Herb Salad, and Warm Beetroot and Carrot Salad with Indian Spices.
Or try other Beetroot Recipes – Beetroot Risotto, Beetroot Fry and Beetroot Halwa.
Otherwise, have a look at all of our Beetroot Salads and all of our Salads. You can have a look at all of the other Beetroot recipes too. Or browse our Early Autumn dishes.
Continue reading “Beetroot with Yoghurt-Tahini Dressing and Za’atar”
Suddenly the eggplants in the garden have found their mojo and are producing so many eggplants. It has me scrambling to find different ways to prepare them. Today they are grilled and the flesh is combined with tahini. It is another lovely mezze or tapas dish, or an any-time snack with flatbreads. You will love this. A take on Babaganoush, it is rich, smoky, and creamy.
You can grill/bake the eggplant in several ways. Cook it under the griller, turning often until the skin is blistered and blackened, and the flesh is soft. Or it can be cooked over a gas flame in the same way. But my favourite way is to grill it whole in a covered BBQ (grill) until the skin is blackened and the flesh collapsed. It is the easiest and quickest way at our place.
Are you looking for other Eggplant recipes? Try Eggplant Simmered in a Beautiful Broth, Grilled Eggplant Salad with Pinenuts and Pita Chips, and Deep Fried Eggplant.
Is it Dip Recipes that you are looking for? Try Zhug – Coriander-Walnut Dip, Georgian Coriander, Apricot and Walnut Spread, White Bean, Sage and Roasted Garlic Spread, Tomato and Chilli Jam, and Tahina Tarator.
You can explore all of our Eggplant recipes here, and all of our Dips here. Browse the Middle Eastern recipes, or take some time to explore our Late Summer recipes.
Continue reading “Babaganoush | Roasted Eggplant with Tahina”
Using cooked or tinned chickpeas, falafels are very easy to make.
Who can resist a good falafel? Wonderful for snacks, meals, in wraps or topping salads, they are wonderfully tasty, textural and healthy. Whip them up using chickpeas you have previously cooked and frozen, for an easy supper.
Home made falafel are a huge cut above store-bought ones, or even those from some restaurants that must purchase them in bulk and keep them frozen for a long time. One has to wonder why, they are so easy to make, whereas many pre-prepared ones taste like cardboard. Who hasn’t had a wrap or roll stuffed with cardboard-tasting falafel as the “vegetarian option”?
Worry no more, we have your back. These are fantastic. Crispy crunchy on the outside and soft and fluffy on the inside. You can grind the chickpeas coarsely or more finely, which ever is your preference. But they must be ground enough to hold together as they fry.
You might like to also try hummus, which goes well with falafel. Chickpeas make a whole range of dishes. Try Chickpea Fingers, for example (it uses chickpea flour). Or Chickpea “Tabblouleh”. Chickpeas can be baked, or made into a spread, or smashed and made into a salad. They are really healthy – have a look at this article.
Similar recipes include Broad Bean and Mint Falafel.
Browse all of our Middle Eastern recipes and our Chickpea recipes. Or explore our easy Mid Spring recipes.
This recipe is one from our first blog which ran from 1995 – 2005. Feel free to browse other recipes in our Retro Recipes series .
This recipe has its genesis in Middle Eastern Vegetarian Dishes by – my copy is a an ancient one, but it has been re-released in recent years.
Continue reading “Falafel | Ta’amia | Spicy Middle Eastern Chickpea Patties or Balls”
This sustaining meal-on-a-plate is a little bit like hummus, though much easier and quicker to prepare. Eat with warm flatbread and a salad.
It is a very very cool summer’s day, full of storms and we are all reaching for our unused jackets to keep warm. We look for something more substantial and comforting today from the kitchen.
I love the lentils of India and the Middle East, and I love the lentils of the West (although a much more limited range). Commonly, lentils soften much more quickly than most dried beans and peas, and take only 20 – 40 minutes to cook. While red lentils (masoor dal), fall apart in the cooking (so making them perfect for soups), brown and green varieties hold their shape, making them a very good base on which to layer other foods. A pan of cooked lentils – braised with carrots, onions, celery, hard herbs and vegetable stock – is a useful thing to have in the fridge, ready to for the basis for turning yesterday’s leftover dishes into a whole new meal.
You might also like to try Indian Du Puy Lentil Sundal Salad, Kosheri – Rice with Vermicelli and Lentils, and Du Puy Lentil Soup.
Browse through our Du Puy recipes, and you might like to explore all of our Ottolenghi recipes. Be inspired by our Late Summer recipes.
Continue reading “Crushed Du Puy Lentils with Tahini and Cumin”
Thick yoghurt and tahini dip with walnuts.
Try this Yoghurt Tahina Dip with herbs. You might like to eat it with Oatmeal Crackers, or perhaps, just by the spoonful. It is made with Thick Thick Yoghurt, a favourite ingredient in this kitchen.
Turkish in style, it combines two of the most common ingredients – yoghurt and Tahini. The lemon will thicken the tahini quite a bit, and then it is thinned with olive oil and a little water.
Are you looking for yoghurt dishes? You might like to try Shrikhand or Haydari. Or see A Dozen Ways to Use Thick Yoghurt.
Are you looking for more dips? Try Cacik (Yoghurt and Cucumber), Green Tahini Dip and Sauce, White Bean, Sage and Roasted Garlic Spread, a Moroccan Carrot Dip, and Zhug – a Coriander-Chilli Dip.
Or browse all of our yoghurt dishes, or our Turkish dishes, and also Middle Eastern dishes. Find inspiration in our Late Spring recipe collection.
Continue reading “Yoghurt Tahina Dip with Herbs”
A taste of the Middle East
This is a wonderfully simple dip, spread, dressing or sauce, quick to make, healthy and delicious to eat while watching the share prices.
Are you looking for similar recipes? Try Green Tahini Dip and Sauce, Yoghurt Tahina Dip with Herbs, and Green peppers in yoghurt.
You can browse all of our our Dips are here, Lebanese dishes here and Middle Eastern recipes here. Or be inspired by our Late Spring recipes.
This time in other years I was making a Cucumber Olan Curry, Salt and Pepper Lotus Seeds, Marinated Zucchini, Dal Makhani Nilgiri, Green Mung Dal Soup, Lentil Dumplings in a Spicy Gravy, and Overnight Breakfast Oats.
Continue reading “Tahina Tarator | Tahini Spread | Tahini Dip or Dressing”
Make a salad from hummus ingredients – sort of like a deconstructed hummus.
Hummus is ubiquitous now. In much of the Western world good hummus is usually available in stores and Middle Eastern restaurants. The base flavours of hummus have a natural affinity for each other, and are a classic combination.
More unusual is using the very same ingredients, but stopping short of blending them into a paste. The same flavours are there, it is as beautiful as hummus, and it makes a salad that will have you coming back for more.
This deconstructed Hummus is an actual variant of Hummus, called masabacha, msabbaha, musabbaha, or musbacha, or probably a dozen other spellings (as it is transliterated from the original). Keep the tahini dressing sparse and just coat the chickpeas, or thin it and and more so that the chickpeas are literally swimming in the dressing.
You might also like to try Chickpea, Almond and Sesame Spread, Chickpeas with Ginger Root Salad, Chana Chat with Chat Masala, or Cheat’s Hummus.
All the Chickpea recipes are here. Try other Chickpea Salads. You might like to browse our Salad recipes, or find inspiration with our Mid Autumn collection of dishes.
Continue reading “Creamy Pearl Hummus Salad | Chickpea and Tahini Salad | Masabacha”
Middle Eastern deliciousness in a chickpea dip
Hummus, that amazing, wonderful puree of chickpeas and sesame seeds, an amazing spread and dip, ubiquitous in the Middle East. Is there anything better than sitting down to a meal of hummus and flatbread?
I prefer mine made the old fashioned way, with chickpeas soaked and cooked to a heavenly tenderness before being whizzed into that heavenly concoction called hummus. To make the whole process quicker, soak and cook chickpeas beforehand, whenever you have the time, and pop them in ziplock bags into the freezer. When you want hummus, defrost them and whizz them up with garlic and tahini.
But sometimes an emergency solution is required. At these times, use a tin of chickpeas or butter beans. Or mix the two.
Are you after chickpea recipes? Try Smashed Chickpeas with Broccoli, Baked Chickpeas, and Channa Sundal. You might even like some Falafel with the hummus.
Or is it Dips that you are after. Try Babaganoush, Zhug (Coriander and Chilli Dip), and Spicy Moroccan Carrot Dip.
You might like to browse all of our Dips and all of our Chickpea recipes. Explore our Middle Eastern recipes. Or take some time and browse our Mid Spring recipes.
Continue reading “Hummus | Middle Eastern Chickpea Dip”