Warm spice, tahini, chickpeas and plenty of olive oil. Most of these are built to be shared and eaten with bread.
All 4 recipes
Middle Eastern
Shakshuka
Eggs poached in a spiced pepper and tomato stew, eaten straight from the pan with bread. Breakfast, lunch or a very good late dinner.
Middle Eastern
Creamy Hummus
Properly smooth hummus, the kind you get in Beirut rather than a supermarket tub. Ice water whipped in at the end is the secret.
Middle Eastern
Chicken Shawarma
Spiced chicken thigh roasted until the edges char, then shaved thin. A home-oven version of the vertical spit, built on a yoghurt and seven-spice marinade.
Middle Eastern
Falafel
Deep-fried chickpea and herb fritters, crisp outside and bright green within. Made from dried chickpeas soaked overnight - tinned ones will not hold together.