RecipeJeremy Borrow's baba ganoushAt The Palomar, we serve this baba ganoush with finely sliced coriander stirred through it and then we top it with pomegranate seeds, more chopped coriander and olive oil
Labneh and tomato salsaWe serve our labneh with tomato salsa, dried za’atar mix, sumac, rainbow radishes and lots of olive oil1 min read
Matbucha — roasted pepper dipMatbucha needs to be served either warm or at room temperature. We add a few coriander leaves to garnish. This sauce is a great base to all things Moroccan and when diluted with water, it makes the best ever shakshuka possible1 min read
