Specimens (my photos)
Sweet iced tea is to the American South as Jallab is to the Middle East. I tried this drink the other day at an Iftar and really liked it. It was sweet, but not too sweet, and the best bits were the pine nuts that floated lazily at the top of the glass. This recipe calls for Jallab syrup, but you can just use pomegranate juice with a splash of rose water
An incredibly easy and tasty snack or breakfast. My toddler loves this recipe, too. That’s all I have to say about that!
This is definitely one of those feel-good meals, like homemade chicken soup, but better. The dish resembles M’sakhan, a traditional Palestinian dish where chicken is doused with spices and succulently roasted in a juicy broth. The recipe calls for za’atar and all-spice, however I recommend substituting those two spices with saffron and freshly-grated ginger, as it gives the dish a distinctly moorish, yet fresh flavor.
Fancy the taste of Vietnamese summer rolls, but want something more filling? Then this dish is for you. The combination of sweet, sour and savory flavors, crunchy and soft textures combined with warm and cool temperatures makes for an interesting (in a good way) meal at every bite. The recipe calls for pork, but I use ground turkey instead.
A classic Spanish tapas recipe the whole family will enjoy. For a fresh and surprising twist, add the zest from a lemon or two to the egg mixture with heaps of fresh coriander (cilantro in American English:-). Remember to use pure olive oil (not extra virgin) when cooking this dish, as the goodness of extra virgin olive oil breaks down more easily on high heat.
This recipe is to die for. It’s the most popular veggie dish from my favorite natural café in London, Leon. Not only is it terribly tasty, it’s extremely healthy. To make this dish even healthier, bake instead of fry and try substituting half the chickpea flour with spelt flour. I also like to add some chilli flakes and a bit of ginger to give them a warm kick. Try dipping the falafels in tzatziki for welcoming combination of cool and warm flavors.
Short on time? Then this is the recipe for you. Just toss with lemon, salt, chilli powder and turmeric, and you have another healthy main dish that is simply delish. Personally, tilapia’s buttery flavor is perfect for this recipe.
You will ravish a rainbow of flavors with this recipe. Lime, lemongrass, chilli and fresh coriander (cilantro in American English) are a winning combination in my books. Lemongrass paste can sometimes be tricky to find. If planning ahead, you can order it via the internet. You can also use fresh (finely chopped) lemongrass. Enjoy!
Another Spanish classic, these little peppers always go down a treat with our guests. Mostly mild in flavour, there is always the odd pepper or two in the batch that catches you by surprise. For a healthy twist, try baking instead of frying and then toss with extra virgin olive oil and sea salt once they are roasted. Buen aproveche!