A hopt pepper dip originally from Aleppo, Syria, found in Levantine cuisines. The principal ingredients are dried peppers, walnuts and olive oil.
|Fish Kofta with Tarator
The flavours of this Turkish version are loaded with nuts, raisins, herbs and spices.
|Syrian Bean Salad
Warm fava and chickpeas mixed with garlic, tomatoes and lemon inaigrette. A touch of cumin completes the flavours.
|Grilled Eggplants with Spicy Chickpeas & Walnut Sauce
This meat-free dish has great textures and tastes – smoky eggplants, nutty chickpeas and earthy walnuts.
|Menemen Scrambled Eggs, Pepper and Tomatoes
This thusty dish is a genuine Levant street food and a brilliant familly dish for brunch, lunch or supper
|Harissa Lentil Salad with White Beans
Super Tasty salad with harissa, garlic and Middle Eastern spices. With the dadition of white beans, this vegan and gluten-free lentil salad is a meal in its own right. But, it’s usually served as meze (appetizer) or side dish.
Simplicity at its best. Lentils and bulgur cooked and garnished with cruncy onions. Mujadara is a very old vegetarian dish. Traditionally many Syrians used to have it in big gatherings especially in public baths.