This vibrant starter is, like many of the best of things, quite simple. It lets you focus on the intensity of the beetroot without masking any flavors. Try not to be alarmed by the large amount of garlic in the dish, it will caramelize beautifully in the oven and turn into sweet, chewy, and utterly…
Tag: vegetarian recipes
Tomato, Chickpea, and Vermicelli Noodle Soup
This slightly spicy chickpea and vermicelli noodle soup has all the things I love; lots of warm Middle Eastern spices, hearty greens, plenty of herbs, and chili. It also happens to be the soup that I make most often. I especially love the combination of turmeric, cumin, and the lemon juice added at the end….
Roasted Cauliflower and Aubergine with Dukkah and Chili – Cilantro Sauce
Cauliflower cooked the right way can be a revelation. When roasted, they caramelize in way that enhance their flavor, making them succulent and tasty with both soft and crispy spots. Combine them with aubergine chunks, dukkah, chili, cilantro, and a tangy tahini sauce for the ultimate burst of flavors. Dukkah is an ancient nut and…
Winter Pomegranate, Mint, and Tomato Salad
Happiness is this juicy cherry tomato salad with mint, pomegranate jewels, herbs, nuts, and seeds tossed in a sweet and sour vinaigrette. The balsamic vinegar really brings out the sweetness of the fruits and makes for pleasant bursts of sweet and tangy flavors. Like many of my favorite recipes, this salad was born out of the…
Pomelo and Avocado Salad with Sumac
This is the perfect salad for those craving some freshness after the holidays. At this time of the year, the Palestinian market stalls are laden with all kinds of fresh citrus. Amongst the variety, you will find what appears to be a giant green grapefruit. It has a very thick outer layer that protects its…
Palestinian Okra Stew/ Bamia
While I love developing new recipes with twists and fusions of flavors, there are times when traditional recipes, those that have been barely altered throughout the ages, become a necessity. Such foods are capable of transporting us back in time and connecting us with loved ones in ways that may no longer be possible through…
Fried Halloumi
A world without halloumi is not a world that I am prepared to live in. I fondly remember how our Sunday family breakfasts in the States consisted of a variety of mezze dishes ranging from dips to shakshuka to zaa’tar. I found comfort knowing that halloumi would always be amongst those foods. The luscious cheese has always…
Freekeh Salad
Freekeh. If you’ve been following my posts, you’ve probably noticed that I use this ancient grain quite often, a few times a week in fact. I grew up eating it in my grandmother’s soothing chicken and freekeh soup, the Middle Eastern version of chicken noodle soup. It wasn’t, however, until I began experimenting in my…
Roasted Aubergine with Pesto and Tahini
This roasted aubergine dish is another favorite in my book. It is undemanding and rather effortless, but its flavors are anything but modest. This recipe for me, is synonymous with the simplicity and freshness of Eastern Mediterranean and Levantine cuisine. Roasted aubergine slices topped with a flavorful basil pesto and tangy tahini drizzle… A fusion of…
Butternut Squash and Carrot Soup
A creamy, satisfying, and invigorating butternut squash and carrot soup with hints of ginger and a generous dose of turmeric. The flavors here are warming, energizing, and vibrant. Top with some zaa’tar, a light drizzle of olive oil, and a dollop of labaneh or greek yogurt for a bowl of pure joy. And while this…
hanadykitchen.com 