Tag Archives: middle eastern

hummus, tahini and egg

Ultimate Hummus

January 24

As soon as I saw a recipe for homemade hummus posted on I Will Not Eat Oyster’s blog, I knew I had to give it a try. Hummus is one of my all time favourite dips (it’s main rival is guacamole). I knew if I was going to spend the extra time soaking the chickpeas, it was going to be the centrepiece to a very special dish. I wasn’t going to just snack on it with vegetables or sneak a thin layer into a sandwich (which I also did with leftovers), I was determined to make this hummus the star of the show. And it is. A thick layer of creamy, lemony hummus is the base for this entire dish but it’s the combination with everything else on the plate that makes it the ultimate hummus. If you are ever going to make hummus into a meal, this is how you do it. I have been making my way through the leftovers of this for a whole week and am not complaining.

Continue to recipe

tahini cookies

Tahini Cookies

March 17

My imagination when it comes to cookies is fairly limited. I am usually seduced by a good, gooey chocolate chip cookie or ones stuffed full of nuts and dried fruit, and while there will always be a place in my head, heart and stomach for cookies like that, I get excited when I see something I have never thought of before, especially when it comes from a source as deliciously reliable as Yotam Ottolenghi. I have to say, Jerusalem is still my favourite cookbook that I have. My collection is not vast but I always go to it for some inspiration when I am in a rut. I have cooked tons of his savoury dishes, some of which I have shared here (often with very few adaptations). But I got sucked in to his wonderful dessert chapter and these cookies really stood out to me for a bunch of reasons.

Continue to recipe

roasted mini eggplant and couscous

Middle Eastern Eggplant and Couscous

January 16

I never used to keep couscous in the house. Not for any reason in particular, it was just never on my radar. Now that I am playing around with it, I am realizing how much a grain can inspire different flavours. I definitely don’t usually use spices like cinnamon and paprika very often, but couscous calls for some middle eastern flair, so I went to my most reliably delicious Middle Eastern source, Ottolenghi. This time around I wanted to pair couscous with some mini eggplants, that I bought, once again, because they were so cute. While I realize this is not the best strategy for buying food, I can’t help it. Even though it was tough to figure out a dish, I’m pretty happy that I was forced into a place that I wouldn’t have explored otherwise because it ended up being a very delicious journey.

Continue to recipe

fattoush salad recipe

Fattoush

March 31

Last night I held book club at our place. I toyed with the idea of making tons of new stuff that I could share up here, but decided to go with a tried and true meal (curried lentil soup, kale salad with dates, pita and sumac, and some chocolate chip cookies) especially since it had to be vegan and dairy free. Anyway, eating the salad reminded me how glorious salad with some crispy bread in it is. Unfortunately, I’m not used to cooking for more than two people and there were no leftovers to satisfy my cravings. Instead of making the same salad today, I decided to make another crispy bread wonder: fattoush.

Continue to recipe