Zest and Herbs

Tag Archives: Middle Eastern food

Winter salad Wednesday: Roast carrot, chick pea and ricotta

Following on from my post last Wednesday, it’s time for another seasonal salad.  I mentioned that it was Mediterranean foods like tomatoes that make up what we think of as … Continue reading

February 4, 2015 · Leave a comment

Halloumi and roasted roots

First of all, my excuse for the lack of posts over the past month: I’m moving back down to the South-West soon and have been concentrating my efforts on finding … Continue reading

September 2, 2014 · 1 Comment

Lamb and barberry burgers

In my last post, I wrote about how barberries were once a common sight in European kitchens but have been completely forgotten over the last 150 years, so I decided … Continue reading

July 17, 2014 · Leave a comment

Barberries: A forgotten fruit

I first came across barberries in the Iranian rice dish, zereshk polow, where these sharp, ruby-red dried fruit are scattered throughout fluffy rice drizzled with saffron water.  Iranian food writer Sabrina … Continue reading

July 13, 2014 · Leave a comment

3, 2, 1… Cardamom shortbread!

I don’t remember where I learnt the 3:2:1 ratio for making shortbread, but I definitely didn’t invent it, and it definitely works. 3 parts flour, 2 parts butter and 1 … Continue reading

July 10, 2014 · Leave a comment


Sumac is a spice most people probably haven’t heard of, let alone tasted. In Britain that’s not surprising, but it grows wild (both edible and poisonous varieties) across most of … Continue reading

May 9, 2014 · Leave a comment

2 Middle Eastern Cookbooks

Cooking recipes exactly as they are written has been a surprising challenge. Every step of the way, I want to swap ingredients around. But if I’m not relying on my … Continue reading

May 5, 2014 · Leave a comment

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