Browsing Tag

lebanese

Winter Tabbouleh with Red Kale and Pomegranate

Winter Tabbouleh

A common refrain my husband hears from me, whatever the season and wherever in the world we are, is: ‘I need vegetables.’ Growing up, our table was never without at least one salad – and always multiple vegetable dishes. British and American cuisine share the same notion that a vegetable side dish is more of…

Za’atar Egg Salad

Za'atar Egg Salad

Today (September 23rd) is actually Za’atar Day! Za’atar is a spice used throughout the Levant – made from a type of wild thyme, or hyssop. Its official name is ‘origanum syriacum’ and it’s classified as part of the oregano / marjoram family of plants. It grows wild in many places and in late summer and…

Mutabbal Shamandar (Beet & Tahini Dip)

Mutabbal Shamandar (Beet & Tahini Dip)

As a kid growing up in the north of England, I remember coming home after school many days and making myself a sandwich consisting of buttered bread, sharp farmhouse cheddar cheese, and sliced roasted beetroot. Beetroot (or beets, as they’re called in America), is one of my favourite root vegetables, and while beet season runs…

Bitnami