Turkish-style brunch of Çilbir - poached eggs on garlicky yogurt, with paprika sage butter and pita bread.
Turkish-style brunch of Çilbir - poached eggs on garlicky yogurt, with paprika sage butter and pita bread.
Turkish-style brunch of Çilbir - poached eggs on garlicky yogurt, with paprika sage butter and pita bread.
Trying out red bulgur wheat for the first time! Traditionally used to make tabbouleh and other Middle Eastern salads, it's slightly chewy and has a fragrant nutty flavor.
Red bulgur wheat with roasted chickpeas, eggplant and poached egg.
Red bulgur wheat with roasted chickpeas, eggplant and poached egg.
One more recipe off Ottolenghi's Jerusalem cookbook! This dish is called Sabih, and is emblematic of Jerusalem's multiculturalism, with influences from Arab, Jewish Yemeni, Indian cuisine. Pita toppped with a refreshing heap of chopped cucumber, tomatoes, coriander, spring onions, tender fried eggplant, boiled egg. Drizzled with tahini sauce and zhoug, the Israeli national chilli paste, which is an aromatic, fiery yet herbaceous blend of ground cardamom, cloves, cumin, coriander, lime, garlic, green chilli.
Sabih, from Ottolenghi's Jeruselam cookbook.
Beetroot falafels. Goes excellent with flatbread, avocados, cucumber salsa, garlic honey yogurt dressing.
Beetroot falafels.
Beetroot falafels.
Homemade mini pitas with spicy baked falafel patties and tahini yogurt sauce.
Homemade mini pitas with spicy baked falafel patties and tahini yogurt sauce.
Baked purple sweet potatoes, grana padano cheese, crunchy baked sumac chickpeas, spring onions.
Baked purple sweet potatoes, grana padano cheese, crunchy baked sumac chickpeas, spring onions.
Baked purple sweet potatoes, grana padano cheese, crunchy baked sumac chickpeas, spring onions.
Creamy avocado hummus topped with pomegranate seeds, served with pita chips.
Creamy avocado hummus topped with pomegranate seeds, served with pita chips.
