Not a very well-known side, but it’s great as a side for any middle-eastern themed meal or bowl. It works in any recipe where couscous or brown rice would work.
This is a great hack to add a certain je ne sais quoi to your food if it feels bland. It goes with everything — baked potatoes, meats, middle eastern foods, beans, bowls, salads, sandwiches. The only limit is your imagination. I usually have this in my fridge on standby.
This is my favourite Christmas side. It goes great with turkey or roast duck. But it’s also excellent on aubergines, halloumi, chicken or pork shoulder. It stretches from typical American to French and Middle Eastern. Anywhere where you need some warm, sticky, fruity second fiddle.
The oh-so-flexible middle eastern bowl is everything — it’s sweet, it’s chewy, it’s fragrant and always new and exciting.
This is a great, flexible soup that can range from light-as-a-freather vegan summer favourite to hearty and cozy winter comfort food.
Is it a crepe? Is it a pancake? Either way, it is delicious. A Sunday brunch regular.
This is my favourite meal when I can’t even. A large boiled potato with salt and butter.
We love spicy food in my family; I make this soup at least once a month. It’s everything I want from a go-to winter soup—hot, flavourful, filling and infinitely extendable.
is Greek dish, known as strapatsada, is lesser-known than its Chinese counterpart but equally delicious— also a great way to dispose of an excess of eggs and tomatoes.
There are many versions of this beautiful, nutritious soup. This one is relatively thick and a tiny bit spicy.