Middle East

  • Saffron & blood orange brûlée by Greg Malouf

    04/02/20214passionfood

    What a wonderful dessert !! A silky, rich crème brûlée with an amazing golden yellow color, flavoured with saffron and blood orange juice. It might not seem like an obvious partnership, but it works very well.   It’s mellowed by the creamy custard and rounded out by the sweetness of the layer of the caramelised sugar.  Very simple, very well balanced and very complex at the same time. And that for me was spectacular. This recipe is from “Suqar” cookbook, it means sugar. One of my favorites sweet books. What is crème  brûlée ? Crème brûlée also known as « caramelised cream » or…

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  • Stuffed aubergines with lamb & pine nuts

    16/12/20204passionfood

    Once again a success with this ottolenghi recipe. I don’t remember in which article I said, that I discovered a new way of cooking, thanks to this excellent chef. Now I use his books all the time, “Jerusalem – with Sami Tamimi”, “Simple” and “Falastin” are my favorites ones. Since I discovered him, I have never been disappointed with any of his recipes. The recipe may look complicated to make, don’t be fooled by appearances. It’s as easy and straightforward as preparing a dish of pasta with bolognese. Trust me, this stuffed aubergine is an easy recipe. So how to…

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  • Open cauliflower pies – Sfiha

    12/12/20204passionfood

    the simplest things are often the best, and the “sfiha” also called Arab pizza is one of my favourites recipes from “Falastin” cookbook. What is sfiha ?  Sfiha or sfeeha in arabic صفيحة‎ , is a dish consisting of flatbread cooked with a minced meat topping, often lamb flavored with onion, tomato, pine nuts, and spices. It’s traditionally found in the countries of the levant, and is closely related to manakish and lahm bi’ajin  لحم بالعجين . The recipe of the day : In his book, Sami Tamimi call the “Sfiha” “open pie”. He proposes two toppings to choose, depending on if you’re a veggie or a meat person. I tried the…

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  • Basmati & wild rice with chickpeas, currants & herbs by Ottolenghi and Sami Tamimi « Jérusalem » cookbook.

    26/08/20204passionfood

    Another recipe by Yotam Ottolenghi and Sami Tamimi from their book “Jerusalem”, famous enough no need for intro.  And like all of their recipes, this rice is just wonderful with fried onions, herbs and currant. Plus it’s gluten-free and vegan.  It’s a dish that can be a side dish it’ll go very well with meat and fish, as it can be a hearty main course for vegetarians and vegans. My rice is a bit yellow compared to the original recipe, it’s just because I added curry, you can make whatever you like, after all cooking is all about taste.

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  • Cod cakes in tomato sauce by Ottolenghi & Sami Tamimi from « Jérusalem ».

    22/08/20204passionfood

    Everyone knows the benefits of fish and I try to consume it as often as possible, except that I must say that sometimes it is very difficult for me to find original recipes to change a little of what I’m used to do, and especially to convince my children to eat it.  So I suggest you to try this recipe from Ottolenghi and Sami Tamimi’s book “Jerusalem”.  These are very tender cod cakes in tomato sauce. I didn’t add any chili because of the kids, I served it on the side (sriracha my favorite) and it was soooo good. The recipe…

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  • Lemon chicken with Sumac and Za’atar

    15/08/20204passionfood

    After the books “Jerusalem” and “Simple” it’s now the turn of “Falastin” the latest book by Sami Tamimi (co-author of Jerusalem with Yotam Ottolenghi) to find a place in my bookshelf (actually I’ll always find a place for their books).  What appeals to me the most about their recipes is that these two exceptional chefs are inspired by their childhoods and the traditions of the ME to deliver recipes with a twist of daring and modern creativity. First of all, know that the recipe that I’m sharing with you today is effortless.  I recommend you prepare your chicken ahead of time…

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