I love carbonated beverages, but these days prefer ones that are probiotic and low in sugar. Water kefir is the perfect solution. It’s great in the morning, quenching in the afternoon and satisfying in the evening. Water Kefir is a probiotic beverage made with water kefir grains or a powdered kefir starter culture.
Growing up in Northeast America, bagels were a common occurrence for meals, whether it be breakfast or lunch, maybe even dinner!
At 4pm the streets of Marrakech flood with women and their daughters selling treats, and these coconut and orange blossom biscuits were my favourite!
Mexican wedding cakes are actually biscuits and are an example of culinary influence from Spain. These little cookies are traditionally served at weddings.
Tarka dhal has a base of lots of garlic, cumin seeds and amchoor powder. Amchoor powder is made from dried mangos and gives a gorgeous lemony taste to the dhal.
Aubergine and lentil moussaka is a hearty Mediterranean dish. I made this dish for my wedding years ago, so is a special recipe. Vegan version included.
When tomatoes are out of season and you fancy salsa, try this one instead of fresh salsa. Roasting the tomatoes adds more flavour and a better texture.
This recipe for Za’atar flatbread is a basic pitta with za’atar – a fragrant Middle Eastern spice mix – and olive oil. It’s just perfect to mop up everything in a mezze!
Roasted plums create a gorgeous dessert made of fragrant herbs, tart plums and sweet syrup. Vegan version included in the full recipe.