Tomato salad is always on the menu when Ethiopians dine, with salad ingredients ranging from a simple oil dressing to the fiery hot berbere spice mix. One memorable salad I ate at Lake Babogaya had the unexpected addition of toasted black sesame seeds. It was so delicious and fresh, with a tangy yogurt dressing. In this… Continue reading Tomato Slaw – something for the weekend
The Silk Road Kitchen have an amazing offer right now – €24 for a choice of their cookery classes on living social. I expect they will be snapped up in a flash. Nice pressie for any foodies out there. https://www.livingsocial.ie/email-deals/dublin-south/3500450/cookery-class-silk-road-kitchen-24?Linkpos=View&blockpos=4&deal=3409109&ito=livingsocial_email_Dublin-South%2520Morning%2520Local%25202017-04-21&cauth=38eafc2e-0346-422a-bf72-52b051a32dde&st_cid=9437025&st_rid=1131382503
Tabbouleh is eaten all throughout the Middle East and is utterly delicious. It’s essential a parsley salad and therefore, parsley should be the main ingredient, not bulgar wheat. I generally use the ratio of parsley to mint as 4:1. The key to great tabbouleh is not only really fresh herbs and good quality olive oil… Continue reading Tabbouleh
Happy Easter 💛🐰🐇🐥🐑💛 Wishing everyone a lovely break full of delicious food and drinks and of course the obligatory Easter Egg 💛🐣💛🐣💛🐣💛 Here’s a piece from a few years back for a Middle Eastern inspired Easter Sunday lunch.http://www.telegraph.co.uk/foodanddrink/recipes/10755397/A-Middle-Eastern-menu-for-Easter-Sunday-lunch.html Great explanation of some of the flavours used. Enjoy x 💛🐣💛
Baharat or Lebanese seven spice usually consists of paprika, pepper, cumin, cloves, coriander seed, cardamom, and nutmeg. If blending your own store in an air tight container. Alternatively, it can be purchased in most Asian shops, larger supermarkets or boutique food shops. Baharat compliments lamb and chicken beautifully and is one of the spice mixes… Continue reading Baharat or Lebanese seven spice
Preparing this beautiful fresh salmon I got from Mary’s Fish Galway for tomorrow’s dinner. I love it cold smothered in tarator sauce, not to be confused with the traditional fish sauce, tarter. In Turkey, tarator refers to a walnut sauce while in Lebanon and Syria the name refers to a sauce that contains tahini. My tarator… Continue reading Salmon for Good Friday…..
Pickles are omnipresent in the Middle East and sometimes eaten with every meal including breakfast! One of my favourites are pickled turnips, especially as part of a mezze plate. Combining beetroot with turnips during pickling gives a gorgeous pink colour. Both swedes and turnips are closely related to each other and in fact, their names… Continue reading Pickled Turnips/Swedes – a mezze staple