Another wonderful recipe from Yotam Ottolenghi’s SIMPLE, made by Lorraine. This is equally good as part of a meze appetizer or as a side dish. Preheat your oven to 220°C (430ºF). Scrub clean 1 kg (a little more than 2 lbs) of beetroots and wrap them individually in tin foil. Place them on a baking…… Continue reading roasted beetroot with preserved lemon and yoghurt
Tag: tahini
roasted vegetables with tahini yoghurt sauce
A simple and delicious Middle Eastern twist on roast vegetables. Preheat your oven to 190ºC (375ºF). Wash and cut some cauliflower into florets, some leeks into chunky rounds and some sweet potatoes and carrots into diagonal slices. Put all the vegetables into a bowl along with some whole unpeeled garlic cloves. Season to taste with…… Continue reading roasted vegetables with tahini yoghurt sauce
marinated mushrooms with tahini yoghurt
If you love mushrooms, this is for you. The recipe is from PLENTY by Yotam Ottolenghi. The original recipe uses shimeji and chestnut mushrooms but since I didn’t plan ahead, I used button mushrooms. Slice 450g (1 lb) of mushrooms and put them in a large bowl. For the marinade whisk together 75ml (2½ fl…… Continue reading marinated mushrooms with tahini yoghurt
home-made pistachio halva
Middle Eastern style halva was an exotic and much-loved treat of my childhood and I still love it. This type of halva is always made with some kind of nut butter, most often tahini (sesame paste). Lightly toast 50g (1¾ 0z) of pistachios until they are toasty and fragrant, chop them roughly and allow them…… Continue reading home-made pistachio halva
salty-sweet orange and tahini pretzels
Another delight from Honey & Co The Baking Book by Sarit Packer & Itmar Srulovich and my first (rustic) attempt at pretzels. Mix together 200g (7 oz) of strong white flour, 150g (5⅓ oz) of plain flour, ½ a teaspoon of salt and 3 tablespoons of icing sugar. Warm 140ml (4¾ fl oz) of milk to blood temperature…… Continue reading salty-sweet orange and tahini pretzels
freekeh salad with lamb
Freekeh (or farik) is roasted green wheat which derives it’s name from being rubbed (farīkor) or threshed. The wheat is harvested when the grains are yellow and the seeds soft and is first sun-dried then carefully set on fire so only the straw and chaff burn. The high moisture content of the seeds prevents them from burning.…… Continue reading freekeh salad with lamb
lamb meatballs with eggplant and tomato + couscous with cauliflower
Here’s a hearty meal with North African and Middle Eastern influences. To make the meatballs combine lamb mince with finely chopped parsley, ground cumin and ground cinnamon to taste and season well with salt and pepper. Form into small meatballs and set aside in the fridge. Dice a large eggplant (aubergine) and fry gently in some…… Continue reading lamb meatballs with eggplant and tomato + couscous with cauliflower
koftas with tahini sauce
Thanks to Yotam Ottolenghi again for these delicious morsels! In a bowl mix 400g (14 oz) each of freshly minced lamb and beef, 1 small finely diced onion, 2 large minced cloves of garlic, 50g (1¾ oz) of roughly chopped toasted pine nuts (save some whole ones for later), 30g (1 oz) of finely chopped…… Continue reading koftas with tahini sauce
michelle picker cooks 