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