Recipes

Barbecued tahini cauliflower

By Josh Katz, July 1, 2016

Serves: 2-4

Ingredients

● 1 whole cauliflower
● Shawarma spiced butter
● 40g unsalted butter, softened
● 1 lemon, juiced
● 1 garlic clove, minced
● 1 tbsp cinnamon
● 1 tbsp sumac
● 1½ tsp ground cumin
● ½ tsp pimento (allspice)
● Pinch of nutmeg
● Pinch of ground cardamom
● 1½ tbsp coriander, finely chopped

Tahini
● 80g raw ta

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Tahini mousse pie with silan

By Danielle Oron, July 1, 2016

Makes: a 23cm pie

Ingredients

For the crust:
● 300g Oreo cookies or Bourbon biscuits with the cream scraped off, or plain chocolate flavoured biscuits

● 100g unsalted butter, melted

● 1 tsp finely ground Turkish coffee, or regular ground espresso/coffee

● ½ tsp salt

For the pie filling and finishing:
● 450ml double cream
● ½ tsp cream

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Spiced lamb tagine with currants and giant couscous

By Jeff and Jodie Morgan, June 23, 2016

A North African tagine typically features slow-cooked, tender, braised meat. This richly textured stew is brimming with exotic spices, a touch of heat, and a hint of sweetness.

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Sesame and spice cake

By Anne Shooter, June 23, 2016

I made this cake out of pure love for tahini – not the dense, greyish sludge, but silky, creamy Middle Eastern tahini. It is intensely rich and smooth, with a kind of muskiness I find hugely appealing, particularly when combined with honey, oranges and spices.

This cake really showcases the sesame, so if you're a fan, grab a wooden spoon and a couple of bowls and get baking.

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A simple Israeli salad

By Nida Degutiene, June 23, 2016

Renowned across the Middle East, this colourful salad gained popularity on the kibbutz, where they always had fresh produce at hand: juicy cucumbers, ripe tomatoes, sweet peppers, gentle onions, aromatic mint, and vitamin-packed parsley.

A dash of good quality olive oil and some lemon juice and the salad is complete! Israelis even eat it with breakfast.

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Sabiche salad with feta

By Fabienne Viner-Luzzato, June 10, 2016

Serves: 6
Preparation: 30 minutes
Cooking: 50 minutes

Ingredients

● 1 cucumber
● 3 large firm tomatoes
● 4 spring onions
● 3 large aubergines
● 6 medium eggs at room temperature
● 100g feta cheese, crumbled
● Olive oil
● Juice of 2 lemons
● Salt and pepper
● 1 tbsp tahini
● ½ tsp harissa
● 100g of spicy mango chutney

M

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Strawberry and mozzarella salad

By Lisa Roukin, June 10, 2016

I love balsamic strawberries! If you usually make a caprese salad with tomato and mozzarella, it's only a matter of time before you'll be convinced about this pairing. Trust me - before no time you'll be adding these delicious balsamic strawberries over ice cream.

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Honey chilli halloumi salad

By Silvia Nacamulli, June 10, 2016

The pairing of salty halloumi with this honey, chilli and ginger dressing is I think a winner. I remove all the seeds from the chilli as it is still quite spicy-hot once heated and cooked with the honey for a few minutes. This way you can still taste the sweet honey, aromatic ginger and spicy chilli which hits the saltiness of the haloumi… all in the same bite.

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Shavuot recipe round-up

By Jessica Weinstein, June 7, 2016

It’s possibly the only festival where we don’t ask ‘should we go milky or meaty?’ and we’ll very happily indulge in yet another slice of cheesecake.

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Recipe: Couscous and halloumi salad

By Denise Phillips, June 1, 2016

This colourful combination of salad ingredients, served with hot couscous and halloumi cheese is great for a light lunch or supper any time of the year. I love halloumi for its unique texture. It's ideal for cooking as it keeps its shape brilliantly even when hot. If you can't find halloumi, mozzarella is a good alternative although its texture is quite different.

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