Recipes

Za'atar spiced lamb chops

By Lisa Roukin, August 22, 2013

Za’atar is a spice mix used in Middle Eastern cooking; its ingredients can vary by region. You can find it in some supermarkets, online or in Middle Eastern grocers.
The za’atar mix that I use is made with wild thyme and sumac mixed with roasted sesame seeds and salt.
It’s great in marinades, and fantastic with yoghurt or as a dip for bread.

Serves 2

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Tuershi - pumpkin dip

By Silvia Nacamulli, August 22, 2013

It is a Sephardi tradition to eat pumpkin on Rosh Hashanah, as a symbol for prosperity and happiness. This dip is a Libyan Jewish recipe usually served as a starter or to accompany couscous with a main course. Tuershi is the name for many Middle Eastern pickled dishes. This dish is slightly different as it is not purely pickled and it is simple and fat-free.

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Sweet Potato Gratin

By Lisa Roukin, August 22, 2013

This is a great side dish to serve with fish, chicken or red meat and can be served warm or cold. If you like, garnish it with toasted chopped pecans.

Serves 4
Preparation: 30 minutes
Cooking: 60 minutes

INGREDIENTS
3 large sweet potatoes, peeled and sliced on a mandolin
2 onions, finely sliced
2 tbsp coconut oil
2 garlic cloves, crushed

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Harissa

By Silvia Nacamulli, August 22, 2013

This version of harissa — also called Felfel uciuma — is a key ingredient in Libyan Jewish cuisine. It is simple, without many ingredients, with a real kick of hot spicy chilli. The lemon gives flavour and helps preserve it for a long time if chilled.

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Creamy zabaglione and ricotta pudding

By Silvia Nacamulli, August 8, 2013

This is a refreshing summer dessert. For those who know the delicious Italian classic zabaglione — whipped egg yolks with Marsala wine, slowly cooked and whipped to make a cream – you are going to enjoy this one! And for those who don’t know it yet, then it is time to try it. And you can also use other toppings such as cinnamon or chocolate shavings. Or keep it plain.
Serves 4-6

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Frozen cherry yoghurt

By Annabel Karmel , August 1, 2013

When cherries are in their all-too-short season this is divine.
It is quick and easy to make and well worth the effort of stoning all those cherries. The smooth, deep pink frozen yoghurt is best eaten as soon as it’s made.

Serves 4

Preparation: 20 mins plus freezing

INGREDIENTS
500g ripe fresh sweet cherries
75g caster sugar
200ml natural yoghurt (not low fat)

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Iced lemon curd meringue yoghurt

By Lisa Roukin, August 1, 2013

This deliciously tangy dessert should be soft enough to slice straight from the freezer and is great to make ahead as it will keep in the freezer for up to 3 months.

Serves 8-10
Preparation 30 mins
Freezing 12 hours

INGREDIENTS
2 lemons, juice only
150g icing sugar
250ml soya single cream
500g fromage frais or Greek yoghurt
40g Osem vanilla pudding mix

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Chocolate Sorbet

By Paul Ainsworth, August 1, 2013

Serves 10
Preparation: 25 mins plus churning time

INGREDIENTS
300g dark chocolate
150g caster sugar
2 tbsp Grand Marnier
750ml water

METHOD

Pour 150ml water and the caster sugar in a saucepan and bring to the boil while stirring to dissolve.

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Frozen marbled halva and cocoa loaf

By Denise Phillips, August 1, 2013

Halva is a confection originating in the Balkans and eastern Mediterranean regions. I have combined it with some cocoa powder to enhance the slightly chocolatey flavour from marbled halva — which can be found in kosher delis and supermarkets — but you can try other flavours like vanilla or pistachio. I use non-dairy cream so it is available after any meal and also because it is less rich.

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Roasted nectarine ice cream

By Victoria Prever, August 1, 2013

This delicate ice cream is a taste of pure summer. For a dinner party dessert, roast an extra nectarine per guest. Don’t peel them and serve two halves per guest with the ice cream and Amaretti biscuits on the side.

Serves 4 – 6
Preparation: 10 mins plus churning/freezing
Cooking: 20 mins

INGREDIENTS
4 large ripe nectarines, halved and stoned
1 tbsp caster sugar

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