The Lebanese Cookbook Salma Hage

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BREADS
AND
PASTRIES
352
DESSERTS
386
DRINKS
,.s
PICKLES
AND
JAMS
•••
GUEST
CHEFS
,ss
ThCTC" are more Lebaneseoutside Lebanontoday than there
are ll\ingin this sm:iJlestof countries.1"'he-diaspornkft see-king
ABRIEF rd'ugc from a culture that tud been dest11bilizcd by nuny ye-m
of occupationsbr the Ottomans, the Frc:nch,and others, only
to find itsdf:unid itsown 15-)'('StCi\'il war from l9i5-l990. Yet
HISTORY the duJlenges ofU:banon's historyha\-etnnslate-dintoculirury
opponunity, as the mmy influencesof those who ha\-eoccupied
Of the country ha\-ebecomea pa.rtofthew:iy the Ldxmesecook
and eat.
LEBANESE Lebanon'sdivme snd fertile h3s alwsy-sb«n
lmdscape in
CUISINE high demand.tts m:myclimates-the coost:dpbin onw3rm
the .\kditemncan ses, the coolmountainsof freshrain and
sno"fall, the fecund orchsrds and vineyardsof the Bek33
\:illey-311in such a murow,compactspace,h:1\-elongmade
Lebanona playgroundfor the wealthysnd s thoroughfarefor
commel'C'C and business.
The European flairthin took root in Lebanonas .-\rnbcultu«

mingled\\ith French,when LebanonW3S 3 protector3.te
of Fran« from the 1920suntil the 194os,esmed Beirutits
reputationas a cosmopolitancity, the -P'!lrisof the .\tiddk East."
\\:nile much of the beautyof the city's grchitectute"has been
damagt"dor destroredby civilwar and the falloutof political
turmoil,the discordtus not destroyed the soul of Lebanon.On
the contmy, sd,..ersityhas instilledthe resol,'Cand fun-lo\'ing
resilien« that are hallmarksof the Lebanesespirit.
The culin.srysccnein Lebanonis s mis of the esrthr,hearty

tn.dirioiul pe3.S3ntdishesthat come-from the country's mmr
mountain vilbges and the cutting edge-,conte-mpomycuisine
found in Beirut!indother cities, influencedbr the mixture
of cultures,both of the Levantand Europe,that ha,·e called
Lebanonhome throughout its history.
The prcscl"V'3tionof foodswhen they ate" abund:mtand in

sesson,calledmow1d1, \\-:1.S born out of necessitybut hls O\'ef the
centuriesbecomea true art for the Lcbanese.11leygrew their
own oJi,..es,msde oli,-eoil, and soldboth in the localnurket or
battered with it.The tr:idlrionaldiet is rich in fruit, \'egctables,
legumes,and grains and it was impomnt to pre-sen'<the
abundant han-estsof thesecrops,so th:it they could be e!ltenin
the harshermonths, when fresh fruit and \'CgetablcsW3.SscatU.
They would also preserveme-!lts,which\\'CTC othm\ise eaten
infrequcntJybecauseof their expense900because of the lack
of refrigeration.
TraditionalLebanesefood isbased on the ffl)thm of the seasons

and locaJlysvaiJableprodue<-a iutural wayoflife dut manyof
us now stri,·eto get back to in our desire for sustl.linability
.11le
abundan« of produce a,'rubbleto the LebaneseCOOk,combined
v;ith the unique culinaryheritageof the country,combine to
forma cuisineth.atbears the challengesof its country's history
and has translatedthem into cutinaryopportunity,incorporating
the many influencesof those who ha,'Coccupied Lcbanoo into
the way the Lebanesecookand cat.
S:tlmale!U'nedthe secrets of Ldxmesc cuisinewhilstgrm\ing
up in her enormous Lebanesefamilyon their farm in 4\fa.:-raat
SALMA
'S Al Toiif.a.h,
Lebanon, which translated means ··spple hsmlct"
beesuse of the fruit that is sbund:mt in the ,res.1"'hceldest
of 12 siblings,,Sal.mabecame her mother's right hsnd from 3
STORY young age. I k,.mud quiua bizfrommy gr,mdmoth..T as I Sfc'11l
a lotof rim.·trithlur u:hmI mu grocdngup.A(\' mothrrhad h.-r
ha,J:bfullm'thso manych,7dr.-.,,.111ai l lr:ilTtk-da lotfrom1,t\'
mOllkT -in-1,urandfrom "!\'sisurs-in -lat:-:I h.tdfiw sisurs-i11 -law
u/10m·rcall tr-0nd.Tj1d cooks..
l lc·Jnk-d
so muchfrom thm1.
Sal.ma'sfather W'3S a M.aronitcpriest,who started out in life

3S a carpenter making doors and pews for churcheswhile he
studied. Sabna remembersher clCCitcmcntss s young child
when her father w:ispaid for making a cabinet for s man in the
\'i.llagcwith a i:irof molasses.;\(\' brotli<r a11dl tXft' soaciud
t."<'amid,,~s!t·cp. ft m.1ssucha ltmny.1T:• 11t~Xr h.-uia11ythinglike
cliocolau fromtli<shop.lri t.-uiudand tooiudand trailedfar n~v
dad toconu}11.nnc, X.·xtmorni11g
but i11themd t."<'f,:llaslc.-p. tu
t."Okc up a,d m:r:it du·u in tlu mtadl.·of tl1.·rooni~ copp.-r pol
t.-itha ha11dJc!
Salmale-!U'ned gJIthe facets ofg well-k<pt kitchen from her

dders.1"'herewere-no recipes,just comttSation and a reliance
on the senses. Like most gre3t cooks,S3Jm:1learned some of
the finer points of Lebanesecuisinefrom her gr.mdmother,
and she recallshow each spring her grandmother would r3.ise
one sheep to sbughter s weekbefore Lent (meat was fon)idden
during Lent): must·dtofry rli.·m.-.urrfrhitsfat roprt'St'rt'< fr.It
t."Olddlastumila/t.-rlmt hadfi11ishcd ,a11dtliaiti\· trouldrak.·a
spom1of thenmu a11d fat and rookti'itl1it. It kt·<ps
for a mrprisingly
&mgtim.."-a coup/•of mm1thst'iJSib '.
Salma,her husband Heni, ~indtheir son Joe emigrated from

Lc-banonto England in 1967 and soon sss.imilatcdinto
their new lifein London. Lcb:inesefood continued to h:1.\-C-
important sssociationsfor them, especiallybecause they now
were so far swayfrom their familyand culture. Food also
bec:l!lletheir livdihood. Salmast.med as 3 kitchenhand when
she first Cllmeto London in her mid-2os, then worked her w:iy
up to the role of head chef for s brge e:iteringorg:inization,
le!imingto appreciate Englishcuisinewhilebringing the fla\'Ors
of home, of Lebanon, to sh:1.tc" u.ithothers whem-cr she cooked.
I'm a profmionalEnglishrook.I t."<'1lt 10 coll..·g,.· forO't\'r
a11dt.7.Wkcd
JO_w.:masa rook,but ill lioni<.. . I cookl...-ba,1.·
.u, S3Jm:1S3)"S.
Annual vis.itsto .\bzr:i.at .\I Toufah keep Sabna deeply

connected to her roots. She and her husband spend s couple
of months in Lebanon each ye-!U' 3nd stayat their familyhome,
high up in the hills with a beautifuJ\iew 0\-crthe \':l0ey.•\II of
their familymembers who hs\-Cleft Lebanon for distant shores,
such 3S England or Can.ads,still return to see one :mother :1.nd
remember the lifethey once livedtogether thetc".
Anyonewho cooks at home developsa pantry of ingredients
th:tt sre alw-sysstocked, ready for cookingand eating at any
THE rime.Salma msintains a tndition9l Lebancscpantty and

garden at her home in London, u.ithan 3Jn}' of ingredients
LEBANESESeasonalityisthe
that sre integral to her food.
clement of freshnessthat
u.ndal)ing
PAN
TRY influen«s the Lebanese of cooking.which SsJm.3learned
w:iy
fromher youth gtO\\ingup in the \ilbgc :tnd surrounded by
AND farmers ~indpeople growingtheir O\\n food.The profusionof
all manner of produce in Leb:monis the result of soil enriched
GARDEN by a varied snd seasonalclimstc.
Much of what Sabna docs on a dlily basis in her kitchenis not

just the preparation of dishes to serve her familyand friends,
but also keeping up her pantry and g:i.rdcn.Her way of lifeis
S(3ttd toward the table, tow'3rdhow to bring out the best in sJI
that she cooks by using the finestingredientsshe c3n find snd
m:i.kingtime to take catc"of the many small gestuttS that ms.kc
her foodso good, like miicingher specialse,ren-spice blend or
preparing fresh laban-Lebanese yogurt-each week.
The supks dut S3Jmskeeps in her pantry sre the ingredients

that her mother kept in her pantry in M.a:a:tat.\I 1buf:th.
Lebanesecuisineis steeped in a cuJinaryU"3dirion thin m3y
enjoy t\\'C.3ks
and flightsof the cook's fancym-crgenerations,
but that fundamentallyst:aysthe same.
Herc arc some of the items that featutc"in Salms's pantty

and Ste" gro"'-nin her g:i.rden.Don't worry about de,-i:loping
Those who are citydwdlers will know
3 pantry this e,.1:ensi,·e.
that space is often 31 3 premium, snd that gardens c:insimply
be somethingthin other people tu\~ .•¼ you attempt some of
the recipesin this book,you ....,;u
find that you alre-,dyh:we
m:inyingredientson hand but ttut you're using them in new
and excitingways-ingredients, such as cinnamon as a savory
spice or yogurt ss a b3sis for soup.
SPICJ!S
The spices that fla,1'.lr
Lebanesecuisineare many.So often
when Salm.acooks for friends s meal like Lebanesechicken
and hasht.'\·li,
a buttery, deepfy satisf}ingdish of chicken,
rice, ground beef or lamb, snd toasted nuts seasoned ....,;th
cinnamon, they find it difficultto name wh!lteicactlythe
deliciousseasoningis ttut they taste, because they tu\-c
not encountem.i a spice likecinnamon used in such a sa,1'.lry
v;-aybefore.
Sal.maoften uses her Lebanesesc...-en spice seasoningin her

cooking.tt is typical for s U:banesc family10 tu\-c its own
combin!ltionof se\·,m spices that is U"3ditioiulfor that family.
The sC\-cnspice blend is in cenain l'(g:i.rdslike the family
name--3 source of prick, 3 distinguishingelement. Sal.ma's
heady blend inducks allspice,cinnamon, da,e, ginger, black
pepper, nutmeg, snd fcnugrcek,and the l'(cipe cm be found on
page 26.
n
Za'a1;1r,s mi,."ttlrcof dried sumac,th}mc, and sesameseeds,
is snothcr essentialspice mi,; in the Lebanesepantry.Za'sur
tastesof bold, citrus notes. Sc-samegives1.s'starits toosty
nuttin<ss,the sumac its sourness.23.'star can be sn scquircd
taste, but likemany scquir<dt3stes.-raw oysters,blue cheese,
scotch on the rocks-the scquisitionis weOwonh tuving and
keeping.Combin<du.ith oll':c-oil,zs'star nutkcsa topping
for S3\'0ryrounds of thick Leban<scbread, typicallyeaten for
breakf~t. Youcan find zs'atar st Middle Easterngrocery stores
and many other supcrm:ukcts.Ct'sslso possibleto make za'sur
at home by c:uefuJlyro~ting fresh thyme (or purchasingdried
thyme), toastingsesameseeds, and mi.'Ongthemwith sumac
and some coarse ssh.
Cumin and cardamomsrc also typicalspicesused in Lebanese

cooking.Salm.auses ca.rdsmomto gi\·ecoffees refreshing
63\'orand also to scsson meat dishes,such as bmb snd
chicken.
G IU ISS ASU U!GUMES

One of the reasonsthat the Leban<scwsyof cooking snd
eating is so hcsJthyis the inclusionof wholegrainsin so many
of its dishes. Harvestedin the summer months in Lebanon,
the abundance-of grainsand legumesarc dried and used ss
the founcbtion for good csting, and in turn for goodhealth,
throughoutthe year. lri a!m1.ys gr.-rr011r om114-..ms, says Salms
of her familyin Lebanon. li1u11thrym.:r ..·fr,·sl,in mmm..·r,tx
t."Oldd s."ti
•rhrmIClf•·th
..·rt.7.th n..·c-d/.,·
and thrt•;td Hk,:,..,·cJd,Jas,
and h,.mgth..·m uprodr_\ttr71aiyou 11r.·cd themae;u·11 i1Iti•inur,
.mu dropthon in /wt t.·uurand tl1.:vccm.·uplik.·m-rragain.The
prepantion of lentils,chickpeas,beans, rice, and crackedwheat
is st heart LebanesepeaS3ntfood-food thst is economics)
and pro\'ides the nutrients needed in a diet that is lowin
animal protein. E:,ctensivc- use of gr3.insand legumesr.i.iscdthe
significanceof their preparation and givesthem exceptional
63\'or.Salm.atalks shout lentils,beans and pulses ss the
nuinstay of her diet ~ 3 child in M.azr.i.st .\lToufah, primarily
bcc:tuscthey were the m:tiningredient3v3iJableto them.
This was due in brgc measurc-to the remote locationof many
Leban<sc\ills.gcs,includingM:unst .\ l1bufah, situateddue
c~t on•ripoli. E:trlyon there u'3.sno transport:ttionthere, so
tripsto the souk, the big m:trkc-tsoffripoli, werc-3 significant
c-,..c-nt,
all on foot until roads werebuilt that rc-achcdup to
the villages.Th.,·r.·
n-as0,1{\' 0 1k" pc·rson i1Iourt'ill:tg,: t."1
·11,a car,
Sal.msrcc:tlls,rememberingwith amusement how nutnyof the
\'i.llagc-rs
would try to squ«zc-in to it :tt one time for strip to
the m!lrkcts.
The firstdi:shSalm.am:tdc3s s girlof nin<yc3fSold wss

mufed.ira,3 stllpleof lentils,rice, and canmdizc-donions.
Her work gsmcrcd the praiseof her parents, :tnd she ties her
memoryof her father's Jo,~for her to their rime togetherin the
kitchen./ mr:m1bcrmy/athrr,Godmt hissmd,Sal.maS3)'S. H,·
saidtom.-, "thatistrond.·rfuldarlitig,I'm sopl,:audyou cancook."
Sal.msis likemany U:banescdaughters who ,dorc their doting
fathersand cook for them as the pTO\-etbial road to thc:irhearts.
,,
I
I i'
I l i'
' ,
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,I I
-
;
,, ,
,\(vfiJJh,:r
a!truyscncourag.-d 11urrithmy rooking,SalmaS3}'S.
lr'hata.c·r
I cookc"li, h<clsay it tras.bt-.·(\•
~•.:nif it mun 't c"liiM:,
andpraiu m<. Dadsaidu, me·as ayo1mggirl, ')iou'rt·e:,inzlo ht·
a gn:atcook .1":fodthankf1d{\ •h,:mu right.
OLl\'f!S .-\XO OLl\'I: OIL

Salma'shusband Heni gm\' up in Scbhd, a Lebanesevi.Uage
famousfor its olives.11teH:igefamilyproperty is gnced with
more thim 1000 olive trees from whicholivesare han'<stcd
C'.'<r)'September and oil is made. .\ntiquc pressesonce used
on the farm arc sriUkept in the b~mcnt of the familyhome
theTe,hdd in nostalgiafor an era that has psssed. It was o,·a
the huvesting of oli,-csthst Salnu met her future husband
3s a younggirl. If:• spok<to.·ad1od1.·ra11d go, m, :.."Cl/,
Sabns
remembers.AJ.-rxt.'l·d.s/;J,tcrI dopdfrom myt 1iOag,: u, his.
Xo messingabout.'/1,(\•/,rth<rrlwughtI t:us a littl,:tooJ'CUJlf, buttu
h,rdhish.lcssing
.A11dthatt.-usit.
The many,ancient ofo-e- gro,·eson Heni's familyproperty

contribute to a mainstayof the Lebsnesestyle of eating. Once
brined snd stored, green and bb1ckolivesofferthe acldicti,-c,
salty flavorthat no meal wouJdbe complete without.
Lebanon'soli,'<oil, whichis the prinury fat used in Lebanese

cooking,is highlyprized by the Lebanese. Its fhworcan Ix
fruityor peppery, and its healthbenefitsarc renowned.Oliveoil
is deliciousd.rivJedon vegct11bks,grains, meats, snd sal3dsor
used ss s dip ";th 7,3'3tarfor Lebaneseffatbreadsor pita.
Xt:TS .-\XO Sl!l:OS

The Lebaneseuses \·:1starray of nuts in their cookingin w:i.ys
that de\':ltc dishes to grcamess.Pinc nuts, pistachios.,""-alnuts,
almonds,and c:ishcwnuts are the most commonnuts found in
Lebanesecuisine,sJongwith sesameand snise seeds.
Salmacooks with many differenttypesof nut, with an emphasis

on the tr:iditionsJLebanesepine nuts. She friesnuts by
sauteingthem in a link butta and salt until they src deep
goldenbro....,-n,
snd then uses them in a multitude ofn':l)'S,,such
3Sto top open-faced meat pies,hwnmus, or 3S a g:imishfor
rice.Green nuts arc not uncommon3t the Lebanesetl1bk.The
gr«n almonds and w:ilnuts,which sre-resdy to cat in the spring
in Lebanon,are considered3 fleetingdelight, since they must
be estcn right aw:?y.
Tahini is a paste nude of ground sesames«ds, harvested in

.\ugust in Lebanon,and is the basis for luummubi rahin;_.
chickpeas"ith ll1hini-and nunr otha dips. Sabna's tahini
specialtiesinclude ll1hinisauce,combining the paste \\ith
lemonjuice and g:irlicand whippingthe mixture to a light,
smooth consistency.
HERBS .-\SO Gk..-\PE (VISE ) Ll!.-\VES

Mint.or ,ra'na,is one of the essentialfla\'orsin Lebanese
cuisine.Dried snd fresh, mint brightens laha11 kh{\ur,yog:W1
cucumbersalad, as wdl as the \'<r).tnditional tomato salad
..
v;ithmint, scallions(spring onions), and oliveoil. Mint is gJso
the basisof LebaneseliJbbould1 s:iJad,whichholds the essence
of summer \\ith its fl.3\'0rsof mint, parsley,tom!lto,and cr:icked
whcst scssoncd "ith oli\'~·oil snd kmon ju.ice.Salma offers
3 word to the wise shout growingmint in yourgarden: the
more you pick it, the more it grows,\,...hichis grC3tuntil the
mint takes O\~rall a\'3.ilablcspace in the garden.Mint c:inbe
controlledhr planting it on its O\m,either in s pl:1.ntcror a
section of the garden tlut is cordoned off from the rest.
spcci:11
Few peoplearc luckyenough to grow gr:ipcleafvines in their

yards and the majoritylu\'< to hunt for u.ild \ines thst can be
foraged,or in the absenceof that, rely on jarred grape (\'inc)
lcs\'CS. S:1]1113
picksthe small, tender leaves,washessnd dries
them, then freezesthem in packs to be used throughoutthe
ycsr for dd«t:ablc grape leafrolls.The rollsarc stuffedv;ith
3 mi.xtW"C" of rice and ground b«f or 13.lllb,
or a vcgctari:m
stuffingwith chickpcss,and cookedv;ith lemon juice until they
arc mc:ltinglytender.
~'hen Sal.mapbnted her grape vinesfrom pbnts she and

her son Joe bought, she w:iscareful to selectsmaller plants.
I t.·,.mud10t.-utdttli.·mgrowup, she says. In other words,
Sal.mawants to be rd1hher garden,and cultinting it is just ss
important to her as harvestingit.
fRUIT
~'hilc the Lebanesedo hs\-es tradition of pastry, of s"-ect
treats,somcwhst influcn«d hr the French occupationof the
l~t century, the cmphssis after 3 meaJis often on fruit. :\
pbncr of fresh apples,grapes,apricots,or:m~s. figs, dates, and
pomegranatesis almost alw:?}'S ptt"scntcdto guests after dinner.
Sal.ma's\'illagcin U:banonwas named for its abundant apples,
whicharc cultivatedalongwith much of the fruit in Lebanon
st high ck\':irions. D:itcssnd citrus Ste" grownon the co~t
ncsr the 11.kditcrranC3n sea, whileapricots,cherries, peaches,
and plumsarc grown:it s higherde\':icion.In the foothills,
particularlythe Heb.aValley,Ste" the grapes that supply
Lebanon'sremarkable\\incmakingindustry, ss "di ~ figs.
71it·Jntit
iJlhom<·
is w1txb·<"t',thl<-,
Salma sars. £wry morm·11g
I ust·dto rolh·afigr-1crmldfill a bocrle:.\·7)1 diJy.1f:•
k.1dapp.l<"'S,
gr,:tp.."'S
,f<ddk"'S
1
l.·,i10m,
allfromsmalltrc"<"'S,all rightoutridt.·
du fuck
door!lt's no wonder th:it the pr.tcticcof preservingfoodsis
sli\·cand strong 3tnong the Lebanese,in an effort to hold onto
the :ibundanccof summer to enjoy throughout the year. Salms
shsttS u.ith us in Tht.·Ld,a11.·uC<>okhook the many ~cipcs she
h~ developedmakinguse in p111ticu1:tr of fruit, whicharc such
3 part of her lifein Lebanon.The apple ~cipes thst originate
fromher spplc-laden Lebanese\ilbgc include apple jam,
sppk upside do\m cake, and delicateapple bundles in 13yersof
phyllo (filo) dough.
Sal.mah:is always<nior<dthe flavorof fresh tomatoesfrom her

own bnd becausethey grewso many st home in her villag<.
Tomato paste (pUttc) W$ made in huge batches,and was so
,.
int~! to the familypantry th.atSsJmgnc:\·,er knew,until she
\\'3Smuch older, that the p1.1ttecould be purchascd,jarred or
canned. If~just ,u-:'<r youcouldtuy it.' Salnu says. And
n-..:zlb:d
."'t'ai s~ t.-.·
stillmiJk.·ourom1piuu iJthemetodiJy.S9Jm9'ssimple
recipe for tom:i.topaste (pUfCe ) can be found on page :n
ROSE W:\Tf.R :\XO OR,\XGE SLOSSOM W.;Tf.R

\\:'hileSalma lo\'tSto cook sa,·orr cuisine,and did cook
professionallyfor m.anryens, her great passion in the kitchen
is pastry and sweetsof any kind. She shareswith us her recipes
for phyllo and nut bakfaw:iand llUl'amoulcookies, !!long\\ith
m:inyother mdirional pastries. 11.\any of these include the
ITT.grant essences of roses !!ndor3.ngeblossoms, perhaps the
most distinctiveof all of the items in the Lebanesepantry.
Rose water gnd or3.ngeblossom n-ster aTC" made from the
distillationof the petals of the flowersin \\'3ter.1"'he\\'3tersare
found in m.anrsuperm:irkctsand online.
t>lC KLf.S .;xo PRESERVES

On the Lebanesetable for most megJsare homenude pickJes.
Their piquant fl:i,·orcomes from the \ineg:ir brine in which
they are soo.kcd.Vegetabl<sof e,-erykind are pickJedin
Lebanon,and in Saltna's kitchen in England,at the height
of their ripenessin the summer gnd fall (autumn) months--
carrots, c:iuliflower,bdl peppers and the ubiquitous bright
pink turnips, or lif/t, colored nith a bcc:t(beetroot) in the brine.
Fruit prcservesalso h!!\'Ctheir allotted place on the Lebanese
pantry shelf, bringing the taste of summer to the table aU
)'e!!r.SslllUIIO\-esto recallhow Heni's sister, who emigratedto
.\ustralia,gave her the most unusual p!'C"sef\-ed fruit she'd C"\'l:r
eaten. Sh.· tookm.· to h,:rfridg,:a11d s.l,.-gan·nic·s.omuhing 10 ay
!11J1trusw1bt.·li~ul:li-,she says.JrtrasU)'SliJllb:d fam pi.recs ,rml,:
fromtr:,1urmdo11 , but1101 1011
tl1.·fi.·s/1. lake off1h,:gr.Y11 skina,ul
uu tl1.·PJrl bt.·rr:-.·.-11
tht.·ski11a11dthe,.-djl.·s/1. Thismzsr,:allyliki·
11orh;11g Hi ewr tJSt.-dbe.Jou.
Saltnahss an endless fascinationnith aUfacetsof the Lebanese

pantry, garden, kitchen,and table. She goes to the supemurket
C\·eryother d:iy to stock up for her d!li)rcooking.She likesto
get up early in the morning so she can go outside and w:iter
her g:irden,wash the kitchenfloor, \\'3Shthe fish, and mi.xthe
spices or boil the milk for la.ban.faery day at Saltna's includes
this kind of rh)ihm. her wayof takingcare of her own.
,,
.\ typicaJLd>3neselunch or dinner menu, when familygnd
friends arc g.uhercd-3s they often gre-is C:\.1cns.ivc. The
ALEBANESE appetite is piqued ";th tnditional Lebmesc mc:t\ or snull -
pbtc sppctiurs., such ss lab11d1 ,bJN g,mowh,and tahbouli
s:1.l!1d.
These pistes \\ill stl.lyat the table throughout the mesl,
MEAL to be scoopedup "'ith fbtbread or cabbagelc3\"<S snd add
another dimension to a bite of \·cgctablcs,grllns, meat. or fish.
Maindishes indudc pbncrs ofbroikd (grilled) m1droasted

mests, such as lamband chicken, fresh fishv;ith tshinisauce,
stuffed zucchini(coW'S(ttcs) and grape (\'inc) les\·cs.and the
showstoppcrof the meal, Lebanon's nariona1dish of kibbrh.
U1tnlcanground (min«d ) bed or lsmb is combined"ith
onion and bulghur wheat, then eaten either nw (kibbdr11.i.n·h),
baked (kibb..-11
sin_wh
), or friedin torpedo-shape balls. Salm.a
m:i.kcss hundred kibbchballsat once and freezesthem so
she alw·sys has kibbeh on h:md. She can t:tkeout 9 few and
pbce them str:tightfrom the freezerinto hot oil. Evenwith the
influenceson Lebanesecuisine from the 1Urksand the French,
dishes tikc Lebanese-kibbeh remain proudly untouched.
There :ltc" alwsysgrains on the table, cooked with mmubble

depth offll\·or, and 3 dish ofhomemade picklesto enJi\"<nthe
pafate.\'cgetables,re typicallyeggplants(sulxrginc:s), green
beans, okn, snd leafy~ns, such !IS watercresssnd Swiss
chard. Dessert will be a beautifuJfruit pbte, gJongwith one of
the msny LebaneseS\\"<cttr-eatsfla,·orcd"'ith rose-and orange
blossom water.
EveryLebanesemeal ends n;th. and c:,-ery\'isit is punctulted

by, cups of Lebanesecoffee,qahr:\·liarabi.:\lso known ss
Turkishcoffee:,it is dark, earthy.incrediblypotent and not for
the faint of heart! The coffee:is sc:n·c:din demitassecups and is
sometimessn~etened "'ith sug:iror fl3\·ottd nith cardamom.
but nC\-erlightenednith ~am.
"
•
Pr,--p.1ratW11
time 10minuus
Cooking,;m< :JOminuus
CHICKEN
STOCK Mak.·s, pintOOO ml
J uncooked chicken carcass

J carrot, chopped
J celery stalk. chopped
J onion, chopped
J bay kaf
8 black peppercorns
4 th}me sprigs
Put the chickeninto 3 Jargcpot and pour in w:itcr to ca,cr.

Bring to a boil o\·cr 3 medium heat and skim off :i.nyscum
that has formed on the swfacc. Add the l'(maining ingrcdients
and bring back to a boll. Skim again,then reduce the heat and
simmer for 30 minutes. Strain and storc in a airtight contsincr
in the rdiigcl'3tor for up to 3 dars.
Bru:::ncl1ickmruxk
For brown chickenstock, simply replace the 1'3.Wchicken
carcas.s"ith a le-fto,'C'r
cookedone and simmerfor 4 hours.
Stnin and store in the rcftigcr:11orfor up to 3 days.
Pr,:para1W11time5 minuus
Mak.·s- o..:r5 g
LEBANESE
SEVEN 5 tablespoonsground aJlspi«
i ,': tablespoonspepper
SPICES 3'·: tablespoonsground cinnamon
5 tablespoonsground do,"C"s
SEASONING t1blespoons
t:abkspoonsground nutmeg
4
ground fenu~c-k
4
4 t:abkspoonsground ging(r
.,;UIIWI 01},,JI
ill> Miicthe-spices together thoroughlyand store-in an airtight
container in a cilrk place-.
tim.::5 mi11utc."'S
Prt-p,;triJU(/11
Milk.·s - o=·r5g
ZA
'ATAR 5 t:ablc-spoons
olive oil
; tablespoonsza'9t:ar
SEASONING teaspoons dried thymc-
2
teaspoonnuujor:im
J
P!I Oto PA!; t JI
3 table-spoonssc-ssmc-
s«ds, toostc-d
2 teaspoons sumac
Miicall the-ingredientstogetherand storc-in a pbstic container.

Prt-p:triJtWl1
tim<:SJminulc."'S
Cookinglime:1lio11r
JO,n;nuus
TOMATO
PASTE Mak<s cup (- o=..,ioopJ
j ~
31i, Jb 1.5 kg tomatoes,chopped
Put the tomatoes into s lsrge saucepan,cover, :md cook for

10 minutes. t:ncO\-trthe pan and cook for !motherI hour 20
minutes. Rcmo\'cfrom the hc:tt !Indpass the tom!ltoesthrough
:t finestrainer (sic,·c) into :t bowl to rcmo\-ethe skins and seeds.
Spoon the paste (pul"Cc ) into an airtight container snd store in
the rcfrig:cntor.
Prt-p:triJtWl1
tim<:10minulc."'S
Cookinglime:11r15mim,us
TOMATO
SAUCE Sa't\·s z
2 tablespoonsoliveoil
J onion,di«d
1 teaspoonsc1rcnspices seasoning
5 tablespoonstomato paste (pur(c)
salt and pepper
Hcst the oil in !I small saucepan,add the onion !Indse!lsoning,

and cook O\'et lowhe!!t,stirring occasionally,for 5 minutes
until softened. Stir in the tom!ltopaste (pur(c) and 1/, cup
(5 fl oz. l 50 mJ) water and cook, stirring occasionally,for
another 5 minutes. Season to t~te nith salt and pepper.
Prt-p:triJtWl1
tim<:SJminulc."'S
Cookinglime:35--10minuus
SPICY
TOMATO S.-rt".·s
4
lb kg tomstoes, cut into quarters

2 1-'..
SAUCE garlicdo\~s. peeled
3
I
m.i chile,coorsdy chopped

J
pinch of sugar
2-3 tablespoonsoli\·eoil
salt and pepper
~heat the O\'rn to 3i5eF 190°c.G.lsMark 5. Put the tomatoes,

garlic1 snd chileon a bakingsh«t 1 sprinklewith sugar1 and
dri:o:lewith the oli\·eoil. Bske for 35-"o minutes until the
tomatoes Ste" soft. Removefrom the oven, tnnsfer the mi.xtUtt-
to s food pro«ssor, and pro«ss until combined. Scrape into sn
0\-tnproofdish, season to taste \\ith ssJt and pepper, snd k«p
warm until resdy to sm~.
Prt-p:triJtion
time:10 minuic."'S
Cookinglime:1lio11r
TOMATO S.:rt\'S 4
tablespoonsoliveoil
AND 2
3 garlicdo\ -es,crushed
OLIVE
SAUCE 2&oz.8oogc:1.nncdtomatoes
8 thyme sprigs
scant I cup (3h oz.100 g) oti\·cs.pitted (stoned) and coarsdy
chopped
k..Jb~~c.L aJ...:AI 2 tea.spoonssaJt
1 teaspoon pepper
;;._:~JI
Heat the olfrc oil in a s:i.ucep:m,add the gulic, and cook over
lowheat, stirring occasion:tUy,for I minute. .\dd the tom:uoes,
thyme les\-CS,olives,ss1t,snd pepper and simmer for I hour.
Prt-p:triJtWl11im<:
2 minuus
Cooking1im<·:
,;-J m;nuus
PINE
NUT S.-rt".·s
4
1 cup (4 oz. 120 g) pine nuts

SAUCE ju.iceof I lemon
i te!!spoonsalt
1.·•
2 garlicdo,-es
Dry-fry the pine nuts in a small skilletor frying pan o,-cr

lowhcst, stirring frequently,for a fewminutes until golden.
RcmO\-efrom the heat gnd let cool, then put into a food
processor. .\dd the rcmginingingredientsgnd gcncrous i .., cup
(6 1-"
l fl oz, 185mJ) w:uer snd proces.sto combine.
Prt-p;triJtio11
time:; mi11uus,pl11s
coolingtime·
Cookinglime·:-.15
mi11uus
HOMEMADE Mak<s9 cups(,111 lb 2 kg)
cups (4 pints littes) whole (full-fat) milk

YOGURT cup (6 oz 175
JO
' 1•
2.3
g) pbin n!ltunlly set yogurt
Pour the milk into a saucepan,ca,er, and bring to !I boilO\-Cr

This mar take up to 45
\-Crylowhe3t, stirring occ:1.sion3lly.
minutes. Remo\~ the psn from the he-st:i.ndkt cool until the
milk is tepid. Stir in the yogurt. Cova the pan n;th 3 lid :i.nd
let stand O\-ernight,CO\-ered with a dean towel,in a wmn d3lt
pbce. lt is \"<ryimportant not to mo\·ethe pan or remO\-cthe
ton-el.The followingday,stir the yogurt once :i.ndthen put it
in the refiiger:ttorfor 2 d!lysbefore eating.
tim.::15mUmus
Prt-p,;triJu(/11
Cooking1im<·: JOmUmus
Mak<sm.mt , cup(-ft oz 100 ml)
GARLI
C
AND 2 garlicbulbs
scant I cup ( ; t1oi.200 mJ) olii:coil,plus cxtn for drizzling
RO
SEMARY 3 roscm9.rysprigs, chopped
salt and pepper
DRE
SSING ~heat the O\·cnto 3;f 'f 190°c.G3sMark 5. Put e,ch garlic
bulb on s squ3l"C' of foil,driz:dc\\ith oliveoil, and "T3.Pthe foil
P:IOffl PA!;t )l
around them to enclose. Put them into s snull ovenproofdish
and roast for about 30 minutesuntil the gulic ls soft. Remo,·c
from the 0\-tnand kt cool. Meanwhile,pour the oliveoil into
3 small saucepan, sdd the rosemary sprigs, and heat gently
for 10 minutes to steep (infuse) the oil v;ith the herb. Remove
the pan from the heat and set s.sidc. Remm-cand discardthe
rosemaryfrom the oil. Cut the bottom of the g1rlicbulbs and
squeeze out the soft do,-cs into a bowl.i\hsh to 3 pu1pand
:tdd to the oli,·coil.Alternsri\-cly,squeeze out the g:trlicinto
3 small food processor, sdd the oil, and process until combined.
Seasonwith ssh and pepper.
tim.::5 mi11utc."'S
Prt-p,;triJU(/11
Milk.·se,.·n~·rrms~~ cup(,g fl a: ·100 ml)
LEMON flndy grated zest and juice of I lemon

2 teaspoons white\\inc vineg:ir
DRE
SSING 6 tablespoonsoliveoil
1'-'·~oz,40 g preservedlemon (optional)
P:IOffl PA!;t )l
salt snd pepper
Mix togetherthe lemon zest and juice, \inegsr, snd oliveoil in

3 bowl snd seasonwith S3lt and pepper. Qu:tner the preser\-i:d
lemon,if using, then removeand disc:trd the flesh. Finely chop
the rind and add to the dressing, together\\ith s pinch of s:tlt.
tim.::10minuus
Prt-p,;triJu(/11
Mak<sSCiJl11, cup ( - ft oz 100ml)
GARLI
C J g-arlicclove,crushed
AND J tablespoon red"ine vinegar
scant I cup (8 f1oz250 m1) extn virginolive oil
MIN
TDRE
SSING 3 tsbl-espoonschopped fr-eshmint
pinch of superfine (caster) sugar
P!IOto PA!;t )l salt snd pepper
·whisk togethersll the ingredientsin s bowl and se:tSOnto uste

v;ithsalt and pepper.
tim.::10minuus
Prt-p,;triJu(/11
Mak<s5 utlt:spoom
WALNUT •..·; cup ( 2 01.150 g) shdlcd walnuts
J tablespoonwhite u.inevinegar
DRESSING 3 tablespoonsw:tlnutoil
J tablespoonsunfloweroil
salt and pepper
Dry-fry the walnuts in 3 heavyskillet or fryingpan, stirring

frequently,for a kw minutes until golden. Rcmo\·cfrom the
pan :i.ndchop findy.\\flisk together the \ineg:ir and walnut
and sunfloweroils in a bowl, season\\ith S31tand pepper, and
stir in the nuts.
tim.::5mimllc."'S,p/us
Prt-p,;trau(/11 r.·nillgtime
Mak<sg,.·n<·ro,u
~; cup(., 1: fl o: ·100 ml)
POMEGRANATEteaspoons red nine \inepr

2
t1blespoonspomegnnstc mobsscs
DRESSING 5garlic
tablespoons
2
virginoliveoil
clO\~, crushed
J
C:\tr:l
pinch of sugar
juice of fl: an or.1.ngc
2 tablespoonspomcgr:mstcs«ds
salt and pepper
'Whisk together sll the ingredients in a bowl and sesson to

t:astcu.ith salt and pepper. Store in the refrigerator for 2 days
before eating.
Prt-p,;triJtt(/11
ui1tc·:10 minuus
MiJk.·s11 • fb 8oo e
BASIC
PIE 4 cups ( r lb 2 01.1500 g) all-purpose (plain) flour
2 11. sticks (9 oz,250 g) unsalted butter,chilled 3nd diced
DOUGH 2 egg yolks
2 tablespoonswater
Sift the flourinto a bowl, 9dd the butter, and rub in with
your fingertipsuntil the mixture resemblesfinebresdcrumbs.
(1"'hiscan sJsobe done in a food processor.) .\dd the eggyolks
3nd mix to 3 smooth dough, add 1-2 tablespoonswater,if
necessary.Wrap in plastic "TlP (clingfi1m)and chill in the
n:ftigentor for J hour before using.
,,
,,
Prt-p:t
riJtion time:10 minuic."'S
Mak<s11 ·- Ib ·aooe
ALMOND
PIE 1 1.-·: cups ( 11 oz,300 g) all-purpose (plain) flour
J ~··•sticks(; oz.200 g) unsalted buna, chilled and diced
DOUGH '/, cup (1\,•: oz.65 g) superfine (c:ister) sug:ir
J cup (4 oz. 120 g) ground almonds
1egg
Siftthe flour into a bou-

i , add the butter, ind rub in u.ithyour
fingertipsuntil the mixturemcmbles fine breadcrumbs.(This
can alsobe donein a foodprocessor.) Stir in the suglt and
groundalmonds,then add theegg and mix to a smoothdough,
adding 1-3 tsblespoonsw3ta, if necessary.\\:'rap in pbsric nTSp
(dingfilm) and chillin the rcfrigcntor for I hour bcfo~ using.
Prt-p:t
riJtWl1tim<: 10 minulc."'S
Mak<s1-10:..-400 g
SWEET
PIE l 1-'i cups (5 oz. 150 g) all-purpose (plain) flour
pinchofsah
DOUGH 6 tablespoons(3 oziSo g) unsalted buncr, chilled and diced
•1•cup (3 oz,So g) confectioners' (icing:)sugar
grated zest of 1·: lemon
1 egg yolk
Sift to~thcr the flourand salt into a bowl, add the buna,
and rub in "ith your fingertipsuntil the mixture resembles
finebreadcrumbs. (Th.isc:i.n:i.lsoIx done in 3 food pro«ssor .)
Stir in the sugn :1.ndlemon zest, then 9dd the egg yolks
:1.ndmix:to 3 smooth dough, adding I tablespoon wsta, if
necessary.~:rap in pl3sticwrap (d ingfilm) and chill in the
refrigerator for 1 hour lxf ore using.
Pt..-p:zrati
on rime5 mimtlc."'S
Cookingrime,omimtlc."'S
SUGAR
SYRUP ,\f.'lk'1J atp; (t'·; pints~5o m/)
1'14cups ( 122oz.350g) sugsr

2 kmon ka\'<S
juiceof I kmon
2 tables.poons
or.uigeflo"·crwsta
Put the sugar into a Slucepm,pour in 3 cups ( ,•,.•pints.;50 ml)

w:uer, :mdstir o-.'a mediumheat until the sugsr}us d-issoh·ed .
•~ the lemonb\-essnd iuice,increasethe hest to high,and
bringto s boil Boil withoutstirringuntilS)TUIYf . Remcwethe pan
fromthe heat :i.ndkt cool,then mno\ -ethe kmon b\-es 3nd3dd
theonu,ge flowerwater. Store the sug3rS}rup in a sterilizedglass
jar in the rdrigentor forup to 3 monthsand use whenneeded.
1.u:e ne:,n
"
..
17
\
l~~
\
_J I J b y
~
~
-
"'
t
1 '
' \fl
"
11
r ?":'
~
•
IP
:>
.
tim.::5-10 mi11uu--s
Prt-p,;triJU(/11
S.-r't\'So-$
HUMMUS 2&oz.800 g canned chickpeas
P:I OfflUC: t"I 3 garlic do\~s. peeled
4 t1blespoonstahini
juice of 2 lemons
2 teaspoons SC3 salt
extra \i.rgi:noliveoil, for drizzling
'-"! cup (2 oz 50 g) pine nuts, toa.stcd
Dr3.inthe chickp<3s,rescning '/• cup (2 fl oz,50 ml) of the

can juices, snd rinse. Put the chickpeasinto a food processor,
3dd the g:i.rticdoves and tahini, snd process for a kw minutes.
Add the rcscr•:cdcan juices,followedhr h:ilfthe lemonjuice
and the sea salt, and process until smooth.Taste snd add mo!'C"
lemonjuice,if rou like. Scrape the hummusinto s dish, dri:a:lc
S(ncrously\\ith oti\·coil, sprinkle u.ith the tosstcd pine nuts,
and serve.
Prt-p,;triJtt(/11
tti1tc·:
5-10 mimllc'S
S.-r't\'So-$
HUMMUS 2So:t'8oo g canned chickpeas
WITH 3 garlicdo\~s. peeled
4 tl1blespoons tahini
PINE
NUTS ju.iceof 2 lemons
P:I OfflUC: t"I extra \i.rgi:noliveoil, for drizzling
'-"! cup (2 oz 50 g) pine nuts, toa.sted
Dr.I.inthe chickp<3s,rcsening •,• cup (2 fl oz,50 ml) of the

can juices, snd rinse. Put the chickpea.sinto 3 food processor,
3dd the g:i.rticdoves 3nd tahini, snd process for a kw minutes.
Add the reser•:edcan juices,followedhr hsJf the lemonjuice
3nd the sea s31t,and process until smooth.Taste and add more
lemonjuice, if rou like. Scrape the hummus into a dish, dri:a:le
S(ncrously\\ith oti\·eoil, sprinkleu.ith the toasted pine nuts,
and serve.
,,
tim.::10 minuus
Prt-p,;triJu(/11
Cooking1im<·: 10minutes
HUMMUS S.-r't\'So-$
WITH zg oz.800 g canned chickpeas

3 garlic do\~s. pcded
LAMB 4 tablespoonstahini
ju.iceof 2 lemons
z teaspoons SC3 salt
AND extra \i.rgi:noliveoil, for drizzling
PINE
NUTS Forthe·lamba11dpine·llllt 1oppi11g:
1.-·; tesspoon olive oil
3%oz, 100 g ground (minced) lamb

1
.1•tesspoon se,.-cnspices seasoning
111 cup ( 1•..·: ori40 g) pine nuts, tosstcd
salt and pepper
First, make the bmb and pine nut topping. Heat the oil in 3
skilletor frying pan, sdd the lamb. and cooko\·cr medium he-st
for 5~ minutes until c•ocnlybnrnned. :\dd the sc...-cnspice
sca.wningand season to taste with S3ltand pepper. Stir in the
toasted pine nuts and l"(tnO\~ the pan from the heat.Dr:iinthe
chickpeas,rescr\'ingV. cup (z fl oz 50 m1) of the can juices,
and rinse. Put the chickpeasinto s food proe<ssor,add the
garlic dm-es and t:ahini,and process for 3 fewminutes.Add the
reservedcan juie<s,followedby half the lemon juice ~indthe
sea salt, and proces.suntil smooth.lime and sdd morc lemon
juice, if you like-.Scrlpe the hummus into to s servingdish,
drizzle generously"ith oliveoil, top "ith the hmb snd pine
nuts, snd sen-e.
tim.::10 minuus
Prt-p,;triJu(/11
S.-rt".·so-S
HUMMUS 2&oz.800 g canned chickpeas,dnined and rinsed

WITH •,• cup (2 fl or.150ml) bect (beetroot) juice
3 garlicdo\~s. peeled
BEET 4 tl1blespoonstahini
3 cooked beets (beetroots)
juice of 2 lemons
P!I OtoUl: t"I
2 teaspoons se3salt
extra \irgi.noliveoil, for drizzling
Put the chickpeas,bect (beetroot) juice, gulic dfflres,t:i.hini,

and beets (bectroots) into a food proe<ssorsnd process for
a fewminutes.Add hs]f the lemon juiceand the se3salt snd
process until smooth.Taste md add more lemon juice, if you
like.Scnpe the hummus into a servingdish, drizr.tegenerously
v;itholive oil, and sen·e.
"
tim.::5 mi11utc."'S
Prt-p,;triJU(/11
S.-r't\'So-8
HUMMUS zg oz.8oo g canned chickpeas
WITH 3 garlicdo\~s. peded
4 t1blespoonstahini
CHILI
OIL juice of 2 lemons
z teaspoons SC3 salt
z tl1blespoonssteeped (infused) chilioil
Dr.I.inthe chickp<3s,rescning •,• cup (2 fl oz,50 ml) of the

can juices, snd rinse. Put the chickpeasinto a food processor,
3dd the g:i.rticdoves and tahini, snd process for a kw minutes.
Add the rcscr•:cdcan juices,followedhr hslf the lemonjuice
and the sea salt, and process until smooth.Taste and sdd more
lemonjuice, ifrou like. Scrape the hummus into to a scning
dish, dri:a:lc\\ith the chili oil, and serve.
Prt-p,;triJtt(/11 5 mi11utc."'S
tti1tc·:
JOmVmus
Cooking1im<·:
HUMMUS S.-rt".·so-S
~ cups (; oz zoo g) pedcd, seeded, and diced pumpkin

WITH 1 1.,•
extra \i.rgi:noliveoil, for drizzling
PUMPKIN q oz.400 g canned chickpeas
4 garlicdo,'eS.peekd
4 t1blespoonstahini
AND ju.iceof 2 lemons
2 teaspoons se3 salt
CILANTRO 2 tl1blespoonschopped fresh cibntro (coriander)
P:I OfflUC: t"I
~heat the O\·ento 400 °F 200°c G9s .\hrk 6. Put the pumpkin
into 9 roasting pan, drizzle "ith a little oil, snd roast for
30 minutes or until tender. Remo,~ from the oven snd kt cool
completely.Dnin the chickpeas,resening % cup (2 fl oz.
50 mJ) of the can juices, snd rinse. Put the chickpeasinto a
food processor,9dd the garlic do,·es, ts.hini,and pumpkin, and
process for a few minutes.Add the resen•ed can juices, followed
hr h:Mthe lemonjuice and the sea salt, and process until
smooth.13Steand add more lemon juice, if)Uu like. Scrape the
hummus into to a servingdish, d.ruzlegenerouslywith oli,·eoil,
sprinkle\\ith the cibntro (coriander), and sen·e.
>lt l:U AS D U U DJ
"
tim.::10 minuus
Prt-p,;triJu(/11
S.-r't\'S6-8
HUMMUS q oz.400 g canned chickpeas
WITH 2 garlic do\'CS,peckd
2 t1blespoonstahini
RED
BELL 2 l'(d bell peppers in oil, dr:iincd
ju.iceof I lemon
J teaspoons Se!! s:ilt
PEPPER extra \i.rgi:noliveoil, for drizzling
P:I OfflUC: t"I
Dr3.inthe chickp<3s,rescning '/• cup (2 fl oz,50 ml) of the can
ju.ices,and rinse. Put the chickpeasinto a food processor,add
the garlic dm-es, tahini, and bdl peppers, and proces.sfor a
fewminutes.•\dd the reservedcan juices, follou'<:d hr h:ilfthe
lemonjuice and the sea salt, and process until smooth.Taste
and 9dd mot( lemon jui«, if you like. Scrapethe hummus into
to a servingdish, drizzle generouslyu.ith olivc oil, and scn·c.
Prt-p,;triJtt(/11
ui1tc·:10 minuus
S.-rt".·s
6-8
HUMMUS q oz.400 g canned chickpeas

4 garlic do,'eS.peekd
WITH 4 tl1blespoonstahini
't•cup (3'•·: oz 100 g) fto:r.enfa\'a (brood) beans, skinned
FAVA
BEANS ju.iceof 2 lemons
P:I OfflUC:t "I 2 teaspoons SC3 salt
J tablespoonsteeped (infused) chili oil
Dr.I.inthe chickp<3s,rescning 116cup ( 2 fl oz,50 ml) of the

can juices, snd rinse. Put the chickpeasinto 3 food proe<ssor,
3dd the g:irticdoves, tnhini, snd lx:ms, and process for 3 few
minutes. .\dd the reservedcan juices, foOowcdby half the
lemonjuice and the sea salt, snd process until smooth.Taste
and add more kmon jui«, if you like. SC'1'3pc the hummus into
to 3 servingdish and serve with the chili oil.
tim.::J lio,m.,plus_w
Prt-p,;triJu(/11 ,gurt makingrim<
,-o
S.-rt".·s
LABNEH J qwntity Homemade yogun (sec page 28)
ofo-coil, for drizzling
paprib, for dusting
salt
Linc 3 strainer (sic,·c) "ith a double thicknessof chccs«loth

(muslin) and set o,<cr3 large bowl. Pour in the homemade
yogun and let stand for about 3 hours until all the liquid
has drained off. Se3son\\ith salt, then spre3d out on 3 pbte.
Drinle \\ith olive oil and dust with paprika lxfore sening.
tim.::5 mimllc.""S,p/us
Prt-p,;triJU(/11 ch1W11g
lime
Mak<s.:.,;.cup( •,; pint'150ml)
GARLIC 4 garlicdo,-cs
•..·; tesspoon sea salt
DIP juice of fl: lemon
11, cup (If. pint 150 m1) thick plain (natur:11
) yogun
pinch of ground sumac
Crush the garlic with the sea s:tlt in a mortar "'ith a pestle.
Add the kmon ju.iceand mi.xwdl. Stir the miictul"( into the
yogun in a smsll scning bowl,then chill in the rdiigen.tor for
20 minutes. Just before serving, add a pinch of sumac.
tim.::10minuus
Prt-p,;trau(/11
EGGPLANT S.-r't\'So-8
AND 2
2
eggpbnts (aubergines)
smallgarlicdO\-cs
GARLIC extra \i.rgi:noliveoil, for drizzling
pita breads, to scn·c
DIP ~heat the O\·cnto 400°F -200°c .G9s .\hrk6. Put the
eggplants(aulxrgincs) on 3 baking sh«t and bake for 50
minutes, turning them halfw:i.ythrough the cooking ti.me.
RcmO\..: from the 0\-ro and let stand until cool enoughto
handle, then carefullypcd off the skins and discs.rd.
Chop the <ggpfantsin h:1Jf:1nd sookup some of the liquidu.ith
paper towds. Put the <ggplantsinto 9 bowland mashwith
fork.Crushed the garlicdoves with a little salt and 3dd to the
m:ish<d<ggplant.M.ixwdl 3nd driz:deu.ithextra vi.rg.in oli\·<
oil before str\'ing with pita breads.
Prt-p,;triJtt(/11
ui1tc·:
20 ,,,;,mus, plus r.·nillgu·m.·
Cooki11g1im.·:,10mi11uus
JIBNEH Mak<s,1m.-di11m rounds
q h cups (6 pints,3.5 lit<rs) whole(full-fat) milk

CHEESE 1
.1•rennet tablet
salt
flatbres.d,to sen'<
Pourthe milkinto a b.rgepan 3nd heat until tu.kcwann,then

n:mo,-cfrom the heat. Dissoh'< the rennct tablet in a sm9ll
bowlof cold w:ner3nd add to the milk..\dd 3. pinch of S3h:1nd
stir. CO\n the pan and lct stand for 3 hours. Spoon the chees<
into the middleof a ch«s«Joth (muslin) square !Indsqu«Z<
out the exces.sliquid. Rollthe ch«se into rounds and S<n·e
v;ith flatbres.d.
u
Pr,--p.1ratW11
time5 minuus
Mak.·s,,~cup (0fl re rs ml)
TAHINI J garlic elm~
•.•·•tesspoon sea salt
DIP
P:IOfflU C:f, U
juice of fl: lemon
sc3llt h cup (31.·•ifl oz, 100mJ) maronnaisc
5 tablespoonstahini
pepper
Pound the garlicwith the sea salt in a momr \\ith a pestle, then
3dd the lemon juice ,nd mix wdl. Spoon the mayomuisc into
3 smallbowl snd srir in the tahini and garlicmi,."tl.lrc
. Sca.wn
\\ith pepper.
Pr,--p.1ratW11
time 15minutcs,pl1,s
soakingtime
Mak.·s'·~cup (0fl re rs ml)
ZUCC
HINI S.-n:.·s,-1
Generous J cup (7 oz.200 g) bu]gur wheat

AND 2 zucchini(co~ttcs ), cut into cubes
BULGUR 3 scal1ions(spring onions), sli«d
•..·;small bunch offr(sh parsley,chopped
i small
1.·• bunch offr(sh mint, chopped
WHEAT 3-4 sruguh (rocket) leaves, tom
2 cups (4 oz 12 0 g) alfafa sprouts
WITH 2 t1blespoons pomcgnnatc s«ds
•.•·•
cup ( 1 oz.25 g) shelledwalnuts, chopped
PAR
SLEY fur thedm.si11g
AND 2 tl1blespoonsextr:ivirgin oil
grated zest and juice of J lemon
LEMON 1
.1•te!!spoonDijon mustard
salt and pepper
SALAD Put the bulgur wheat into s bowl,pour in hot water to cover,
and let soak for 1~15 minutes. Dnin in a stniner lined with
cheesecloth(muslin), squeezingout the ex«ss moisture.Tip
the bulgur wheat into a bowl.:\dd the ruochini (courgettes),
scallions(springonions), pm ley,mint, arugula (rocket), sJfalfa
sprouts, pomegr3.nsteseeds, and walnuts and toss wdl.
·whisk togtther all the dressingingredientsin a snuJI bowl,
pour the d«ss.ingO\'« the salad, snd sm·e immediately.
tim.::ur15 minuus,plusrooli11g
Prt-p,;triJU(/11 tim.·
Cooki11g 1im<·:
1lio11r
BABA S.-r't\'So-8
GANOUSH 3 eggplants (aubergines)

2 smallgarlicdO\-cs
juice of l/: lemon
pomegranateseeds, for sprinkling
salt and pepper
~heat the O\·cnto 400°F ·200°c Gas .\farlt6. Put the

eggplants(aulxrgincs) on 3 baking sh«t and bake for 9bout
J hour until soft. Remo,·cfrom the o•oenand let stnnd until
cool enough to h:mdlc,then peel off the skins and discard.
Let cool completely.Pound the garlic with a pinch of salt in a
momr v;itha pestle. .\dd the tahini and lemonjuice and mix
well. Finelychop the eggpbnt fleshand put it into a bowl.Stir
in the garlic and tahini mi.mirc-and season to taste with sslt
and pepper. Scn-c-\\ith 3 drizzle of olfrc oil and a sprinklingof
pomegranateseeds.Wrap in pbsric wr.tp (clingfilm) and chill
in the rdi'igcr3tor for I hour lxfo!'("using,
Prt-p,;triJtt(/11
ui1tc·:
20 ,,,;,mus
Cooking1im<·: ,11r;ominutes
FREEKEH
, S.-rt".·s
4
4 t1blespoonsoliveoil
FIG
,FETA
, 2 red onions, thinly sliced
Jh cups (9 oz.250 g) whole gr.i.ingreenwheat freckch,
AND i te-!lspoon
1.·• ground allspi«
2 tc:l.Spoons dried mint
CARAMELIZED
3 l•·: oz.100 g feta chcesc,crumblcd
• dried fig,, di«d
ONION 2 t1blespoonschopped mint,
4 fresh figs,qu:itte!'("d
SALAD J t:ablespoonsugar
salt
Heat half the olfre oil in a heavyskillet or fryingpan o,·a

medium heat, add the onions, and cook. stirring occasionally,
for about 15minutes until browned and caramelized.
Meanwhile.put the free-kchinto 9 pan1 pour in 2 1,: cups
( 1 pint 6oo ml) water, 3d,da pinch of salt, and bring to 9 boil
O\<trmediwn heat. Reduce the he-!itand simmer for 15-20
minutes until the w:itcrha.slxrn absorbed 3nd the freckehis
cooked. Stir in the nmaining oliveoil, the allspi«, dried mint,
feta, dried figs, and fresh mint snd season to t:l.Stc"ith salt.
He3t a ridged grill(griddle) pan O\·crhigh heat. Coot the fig
qwrtcrs in the sugar, add to the pan, snd cook for 2-3 minutes
on each side. Servethe S31:tdgarnished "ith the grilled figs.
tim.::1-2 hours, p!w yogurt m,1k;11g
Prt-p,;triJU(/11 tim,:
SHANKLI
SH Mak<s5 fulls
'-"! quantity Homemsdc Yogurt(sec-pag< 28)

CHEESE J teaspoon paprib
5 t:ablcspoonsz:1'3tar
WITH •..·; te!!spoonchili flakes
2 t:ablespoonschopped rosemary,
CHILI salt
Lc-b:tncscbread, to SCT\"C
AND
Sct s p:tn u.iththe yogun O\'cra \'C'rylowheat snd add J cup
RO
SEMARY (8 fl oi.250 m1) W3tcr. SrironJy once and heat until the whey
scpar.itcs from the curds. line a strainer (sic\·c) \\ith s double
layerof chcc-scdoth(muslin) snd set ova a bowl.Spoon the
yogun into it and let dnin until the cheesebecomesdry.
Tip the chcesc into a bowl,sdd the paprib, and season\\ith
salt.Then v;ithdean wet tunds, t:akca golf ball-sizepie«
of cheese snd shape into a smooth ball. Repeat this with the
remainingmiicturc..\ ,fot together the za'star, chili flakes,and
rosemaryon s piste and carditlly roll the cheese balls in the
mi,.-iun:to coat. Put the baOson a plate lined \\ith paper tO\\~ls
and chiUin the rdiigcrator untilset. Serve with Lebanesebread.
tim.::15mUmus
Prt-p,;triJu(/11
Cooking1im<·: ,15minuu-s
couscous S.-rt".·s,-o
AND J 2 cherry tom:itoes,hah-ed

3 tabl-espoonsolive oil
CHICKPEA g(ncrous 2 cups ( 18 fl oz.500 ml) vegetablestock

1/1 cup (4 oz 120 g) giant couscous
14 oz.400 g canned chickp,eas,drained gnd rinsed
SALAD J onion, chopped
2 t1blcspoonsground cu.min
2 t1blcspoonsground coriander
J te3spoonsground ginger
3 tabl-espoonschopped fresh cilantro (coriander)
3 tabl-espoonschopped fresh parsley
ju.iceof l,: lemon
salt and p<ppe:r
~heat the O\·ento 400°F 20oecG9s M.ark6. Put the tomstoes

onto a baking she-et,drizzle "ith I t1blespoonof the oliveoil,
and SC3sonwith salt gnd pepper. Bakefor 2er-25minutes until
soft. Meanwhile,pour the \'Cgetabkstock into a sm9llpan and
bring to a boil. :\dd the couscous and simmer for 10 minutes
until tender. Str:iin,rip into a bowl,and add the chickpeas.Heat
the remaining oli\·eoil in a skillet or ftyi:ngpan, add the onion,
and cook O\'ef lowheat for 5 minutes until softened.Stir in the
spic-esand cook for another 1 minute. Rem<.wc fromthe heat and
stir the spiced onion into the couscous gnd chid.-pea mixture.
Add the chopped cilantro (cori:mder), parsley,and tomatoes
and sc3son with salt and pepper and a sque<u of lemon.
tim.::1-2 hours, p!w yogurt m,1k;11g
Prt-p,;triJU(/11 tim,:
SHANKLISH Mak<s5 fulls
quantity Homemsde Yogurt (sec-page 28)

'-"!
CHEESE pinch of paprika
5 tablespoons7,3'st:1.r
WITH Jtablespoon sumac
Le-bancscbread, to ser\·c
ZA'ATAR Sct the yogurt o\·cr \'C'rylow heat, 3dd I cup (8 fl 01.1250 mJ)
water, stir only once, snd kavc until the W3tCT scp3t3tcs
from the yogurt. Linc3 sminc-r (si<,-e) with s double layerof
cheesecloth(muslin) and set O\'C'r 3 bowl. Spoon the yogurt
cheeseinto it ~indkt drain until the cheesebecomesdry.
Tip the cheeseinto a bowl,add the paprih, and seasonu.ithssh.
Then with dean wet hands take 3 golf ball-size piece of cheese
and sh!lpc into 3 smooth ball.Repeat this u.ith the rcnuining
mixture to m!lkc5 balls.M..ixtogetherthe 1.a'starand sum!lcon
3 plate and carefullyroll the cheeseballs in the mixture to coat.
Put the ballson s pbtc linedwith paper towelssnd chillin the
rdiigcr:itoruntilsct. &n·e with Lebanese-bread.
tim.::15mUmus
Prt-p,;triJu(/11
Cooking1im<·: 1frl5 mimllc-S
BROCCOLI Sa't\·s 4
~nc-rous I cup (; oi.2oog) quinoo

OUINOA 4 t1blespoonsoliveoil
2 cups (5 oz. 150g) broccoliflortts, cooked
SALAD 4 garlicclo,'eS.crushed
l cups (5 oz. l 50 g) raw broccoliflorets
juice of l/: lemon
3'·:oz 1oogfetacheesc,crumbled
lo,,;
}JI.bl., 3 tablespoonschopped freshmint
1~1,~'il 3 tablespoonschopped freshparsley
•..·; cup (2 01.150
g) pine nuts, toosted
salt snd pepper
Cookthe quinoa in a brge pan of salted boilingwater for

JCrl 5 minutes until tender but still with some bite. Drain
and set aside in a lal'g("sening bowl.Heat the oliveoil a large
skilletor fryingpan, sdd the cookedbroccoliand glflic, snd
cook. stirringocc3sions1ly1 for sc,·cnl minutes until it stans to
disintegrate. .\dd the rawbroccoliand 3 spl:I.Sh of water snd
cook for s fewminutes until the floretsart cookedbut still
crunchy. Rcmo,-ethe pan from the hcs:t,add the broccoli to the
quinoa,snd mixwdl. Stir in the lemonjuice, feta, mint,snd
parsley~indst!lson to taste u-ithsalt snd pepper.Sprinkle"ith
the to:i..sted
pine nuts snd serveimmedi:udy.
"
"
tim.::10minuus
Prt-p,;triJu(/11
MINT
SALAD S.-r't\'S,f-0
2 ttd bell peppers, seeded and qwrtcred

J tablespoonC:\tra virginoliveoil
ju.iceof l,: lemon
2 garlic do\'CS
i te!!spoonsalt
1.·•
3'·: oz 100 g pursbnc or spinach

J cucumber, diced
•..·; cup (2 ori50 g) pitted bbck olives
•..·; cup ( 1 oz.25 g) chopped fresh mint
~heat the broiler (grill). Put the bell peppers, skin side
uppcnnost,on a baking shcct snd broil (griU) for 10 minutes
or until the skin blackensand blisters. Rcm1wcu.ith tongs, put
in a pbstic bag, tic the top, and let cool. .\le!!nwhilc,combine
the olfrc oil, lemonjuicc,garlic, and s:tlt in a small bowl.\\rlcn
the bdl peppers arc cool enough to handle, rema•cfrom the
bag and pcd off the skins. Put the bell peppers, pUTSl.anc, or
spinach,cucumber, ofo-ts,and mint in a b™i, drizzlewith the
dressing, ~indsm·c .
ui1tc·:10 minuus,plusman·11,ui11g
Prt-p,;triJtt(/11 time
Cooking1im<·: 8-!o ,,,;,mus
BROILED S.-rt".·s2-.1
J sm,Jl bunch of fresh mint, chopped

HALLOUMI J garlic elm~, finelychopped
4 tl1blespoonsoliveoil
WITH ju.iceof I lemon
3% oz, 100 g h,Jloumi or mo1.Z3rclla
ch«se, sli«d
MINT 2 tl1blespoonspomegr:mates«ds
salt and pepper
AND
Preheat the broiler (griU) to hot . .\foe to~ther the mint,
GARLIC garlic, oli\·eoil, and lemon juice in 9 bowl and season with
salt snd pepper. Put the slie<sof cheeseinto a shallow
O\'enproofdish, pour the mint mixture ewerthem, and kt
sund for 10 minutes. Put the dish under the broiler 3nd
cook the ch«se for ~ minutes on each side. Removethe
cheese from the heat, garnish "ith pomegniute s«ds.
3nd serve i.mmedi:ucly .
"
MUU A .ll"IIU U IU
tim.::15mUmus
Prt-p,;triJu(/11
Cooking1im<·: 5 minutes
FAVA
BEANS S.-r't\'S4
J tablespoonoliveoil
INOIL J onion, findy chopped
2 cups ( r 1 oz 300 g) frozen fa\'3. (brood) beans, skinned
AND ju.iceof I lemon
pinch of sugar
GARLI
C 2 tl1blespoonschopped freshclbntro (coriander)
salt and pepper
Lc-bancscbread, to SCT\"C
Heat the oil ins skilletor fr}ing pan, add the onion, and cook
O\<trlowhc3t, stirringoccasionally,for 5 minutesuntil soft but
not colored. Add the be!lnsand 5 tablespoons boilingwater
and cook until they Ste" soft. Stir in the lemon juice and sugar
and season to taste with salt and pepper.Add the cilantro
(coriander) and scn-e "'ith Lebanesebrcad.
Prt-p,;triJtt(/1120 ,,,;,mus, plussoaking,;m<

ui1tc·:
S.-r't\'S0
TABBOULI 20 cherry tominoes,finelychopped
P!I Oto Ut a H Jh cups (6 oz I i5 g) fine bulgur whe!!t
J largebunch of fresh parsley,findy chopped
1 cucumber,diced
4 sc:dlions(spring onions), finc:lychopped
J green bdl pepper, s«ded snd finelychopped
3 fresh mint sprigs, findy chopped
juice of I lemon
2 teaspoons sslt
scant ~:l cup (i ,'
1
: fl oz, 100 mJ) olive oil
Put the tomatoes into s strainer (siC\-c) to drlln off any juices.
Put the bulgur wheat in a bowl, pour in hot "'Ster tOCO\'CT, and
let sook for J 5 minutes. Drainthe wheat in a strainer lined "'ith
cheesecloth (muslin), pressingout ss much liquid a.spossible.
Mix together the parsley,cucumber, scal1ions(spring onions),
and bell pepper ins bowl.Add the mint and bu1gurwhest, then
rip in the tomatoes.·whisk together the lemon juice, S3lt,snd
ofo-coil in a bowl,then pour the dressinga,er the-t:abbouJiand
mix well.
u,,Mlllt!
Pr,--p.1ratW11
time 25mi11uus.
1
plussoakingrim.·
S.-n:.·so
WINTER scant 11.·•i cups ( 7 oz.200 g) coorsc bu]gur wheat
J cup (8 ft oz.250 ml) hot ,-cgetablcstock
TABBOULI J m.i onion,finelydiced
J fennc:I bulb. thinlysliced
i cdcri:?c,pcckd and sfoxd into thin strips
1.·•
J bunch of fresh parsley,finelychopped
J bunch of fresh mint, findy chopped
111 cup ( 11. pint 150 m1) cxtn \'irgin olive oil
ju.iceof I lemon
2 t1blespoons pomcgnnstc S}TUP
2 t1blespoonspomcgnnstc seeds
i cup ( 2 01.150 g) shdled w:i.lnuts,coorsdychopped
1.·•
salt and pepper
Put the bulgurwheat into 9 bowl,pour the hot stock a.·-erit,

CO\~r,and let stand for 5-10 minutes or until the liquidh:is
been absorl:,ed.Drain in 3. stT3incrlined "ith cheesecloth
(muslin), squeezingout s.smuch liquids.spossible.Put it into a
bowl and fluff up the gn.ins \\ith 9 fork. .\dd the onion, fennel,
and cckri:ic ,nd mix wdl, then add the parsley and mint.
~'hisk to~ther the olive oil, lemonjuice, snd pomegranate
syrup in a bowl, sc:3sonv;ithS3h snd pepper, and pour the
dressing O\~rthe tabbouli. Sprinkle"ith the pomeg:r:mste
seeds and walnuts.
Prt-p,;triJtt(/11
ui1tc·:10 minuus
S.·n:.·s,i
WILD
THYME J bunch of fresh wild thyme,picked
AND J sm3JlshsJlot, finelychopped
ju.ice~,;: lemon
ZA
'ATAR 2 t1blcspoonsoliveoil
•.•·•tcsspoon salt
•.•·•tcsspoon pepper
SALAD J t:ablespoonz:1'3tar
Pickoff the thyme lea\·essnd put them into 3 bowl, sdd the
shsJlot,lemon juice, oln~ oil, salt,snd pepper, and mix wdL
Sprinklev;ith the zs'st1r and serve.
,.
tim.::10minuus
Prt-p,;triJu(/11
S.-n:.·s-.1-0
LEBANESE J romaineor cos lettuce,shredded
J cucumber, seeded and diced
MIXED 2 tomstoes,diced
J tablespoon findy chopped ITT"sh
mint
SALAD J tablespoon findy chopped ITT"sh
i red onion, thinlysliced
1.·•
ftat-ks.f parsley,
juice of fl: lemon

J tablespoonextra virgin oliveoil
salt and pepper
Put the lcnucc,cucumbcr, tonutoes, herbs, and onion into a

bowl.Dri:a:k with the lemon jui« and ofo-coil, sca.wn"ith
salt and pepper, and toss wdl.
Pr,--p.1ratW11
time 10minuus
Cooking,;m.- :,1 minuus
CHICKPEAS S.-n:.·s,-1
AND 2 tl1blespoonsoliveoil
2&o:t'Soog canned chickpeas,dn.incd and rinsed
SWISS 3 teaspoons harisss paste

J m.i onion,sliced
6 cherry tomatoes
CHARD 1.-·; bunch ofSwis.schard, lca\-esshredded
ju.iceof I lemon
bunch of fresh parsley,chopped
Hcst the oil in 9 pan, ,dd the chickpe!isand h:1.rissa,and cook,

stirring o«:asioiully, for 9 kw minutes, then add the onion
and tomstocs. Cook for ~mother2 minutes or until the cherry
tom.atoes start to blister. Add the Swissdurd les\·essnd cook
for s kw minutes until slig:ht1y \\ilted.Transfer the mixture to s
dish, sdd the lemon juice snd parsley,,nd serve hot or cold.
•
"
tim.::20 ,,,;,mus
Prt-p,;triJu(/11
S.-r't\'S4
FATTOUSH 3 cups (3 oz,80 g) findy chopped leafygreens, such ss baby
spinach and Swiss chard
J largebunch of fresh pa.rsky, findy chopped
J bunch of fresh mint, findy chopped
i cucumber,diced
1.·•
16 cherry tom!ltoes,findy chopped
i green bcO pepper, seeded and findy chopped
1.·•
J smaJIonion, finelychopped
ju.iceof I lemon
J tablespoon white u.incvinegar
scant ~:l cup (i ,'
1
: fl oz, 100 mJ) olive oil
J tablespoon ground sum3c
2 garlic do,'eS.crushed
J piece of L::banesc fl:ttbread,toasted
salt snd pepper
Miictogether the greens, parsley,mint. cucumber, tom:i.toes,

bdl peppcr,snd onion in a I~ bowl. lightly whisk together
the lemonjuice,\'inegar,snd ofo~ oil in a smallbowl..\dd the
sumac and g1rlic and season \\ith ssJt snd pcppcr.1hr the
to~ted bread into smaO pieces and sdd to the salad bo"'i. Pour
the dressing O\~r the salad and toss wdl. Serve immedi:ndy.
ui1tc·:15mVmus
Prt-p,;triJtt(/11
S.-rt".·s
O
CARROT 5 long carrots, grated

~-~ cup (3 1·•i oz 100 g) golden raisins (sult:i.nas
)
AND 3 tablespoons chopped fresh cil:i.ntro(coriander)
GOLDEN 2 teaspoons grated freshginger
3 scalJions(spring onions), sli«d
balsamic vineg:ir,for driuling
RAISIN J tablespoon ses:i.mes«ds, toasted
SALAD Mix together the cmots, golden r:iisins(sult:mas), clbntro

(coriander), ginger, and scallions (spring onions) in a l:1.tge
bowl. Drizzle with balsamicvinegar and sprinkle "'ith the
sesame s«ds.
tim.::10minuus,pluscod;ng tinu
Prt-p,;triJu(/11
Cooking1im<·: 1lio11r
EGGPLANT S.-r't\'S4
AND 2 eggphnts (subc-rgines)

POMEGRANATE J garlic clO\
~, crushed
J Boston (little gem) kttucc
2 tablespoons pomegr:mstc s«ds
SALAD P'rc-heatthe cwento 3;5ef' 190ec.Gas .\lark 5. Prick the eggplants
(aubergines) all over with a skewerand put them on 3 baking
sheet. Bakefor about I hour until soft, then rctnO\-c- from the
0\-tn and kt cool.When the eggpbnts Ste" cool enough to
handle,peel off and discard the skinsand put the fleshinto
a bowl.Drizzleu.ith oli\·coil, add the g:irlic,and mash until
smooth. Scn"C" u.ith the lettucesnd pomegranateseeds.
Prt-p,;triJtt(/11
ui1tc·:10 minuus
S.-rt".·s
2
BEET
SALAD 4 cooked beets (bec:ttoots) , sliced
2 l'(d onions, sli«d
redwine \'i.ncgar,for dri:a:ling
Put the beet (beetroot) slicesinto s dish and top nith the red
onion slices.Drizzlewith red \\inc \inegar and oliveoil snd kt
st:1ndfor 10 minutesbcforc-saving .
•• •nxt: AS-P $A.UP$

I
I
tim.::20 ,,,;,mus
Prt-p,;triJu(/11
Cooking1im<·: 4<r-45,,,;,mus
ARTICHOKE S.-r't\'S Z
AND J globe artichoke-

juice of 2 lemons
FAVA
BEANS 2 tl1blespoonsoliveoil
J rosemary sprig
WITH 3 garlicdo\~s. lightlycrushed
6 cherry tomatoes
1'/2cups (; oz200 g) frozen fav3(broad) beans, skinned
LEMON findy shredded
2 sage lea,-c-s.
salt and pepper
DRESSING Forthe·dmsi11g
2 tl1blespoonsextr:ivirgin oli,·c oil
J teaspoonsb:t1s3lllic \ineglr
~heat the O\·cnto 400 °F 200 °c Gss .\brk 6. Breakoff the

artichokestem and pull off the tough outer lca\~S. If necessary,
n:mo,-csnd discard the choke :md cut the artichoke into slices.
Put them into :i ro~ting pan and immedi:udy pour the lemon
ju.iceO\~rthem to prC\-cntdiscolo1'3tion.Do not discard the
lemon.Drizzlethe oil O\'a them and ,dd the rosemarysprig
and g:i.rlic.Roast for 20 minutes, then t'(m0\<t the pan from
the o,-tn 3nd sdd the cherry tomatoes. Return to the O\'CO
3nd roast for soother 20 minutes. Put the lxsns snd squeezed
lemonwedges into 3 ste3mer and cook for 2 minutes. \'i;"hisk
togethersO the dressing ingm.iientsin a small bowl.\\;-'henthe
3rtichokc is tender and tom:tta<sare roasted, remo,-cthe pan
from the 0\-tn. .\dd the beans and lemon wedges,pour the
dressing O\~rthe \"C~t:i.bles,3nd toss well.Transfer to a serving
dish, sdd the ssgc, snd sel°\·est room tempe:r3turc.
Pr,:para1W11time 10 minuus
S.-n:.·s,-1
ORANGE 4 or:i.ngcs,pededsnd pith rcmo\·cd
1
AND .1•red onion, thinlysliced
1.-·; fennd bulb, thinJysli«d
ONION
RED 1.-·; cup (3'··
; oz 100 g) pomegranateseeds
2 garlic do,-es,crushed
2 tea.spoonsred nine vineg-ar
SALAD J t:ablespoonolive oil
Slicethe oranges, put them into a bowl, :tnd add the onion :tnd
fennelslices.Miictogetherthe garlic,vineglt, 3nd oli,..:oil in
L,,ll,J~_,,
'-- JI.bl., 3 sm:tllbowl and dri:a:lethe dressing o,-crthe s:tbd. SprinkJe
>""'/I v;ith the pomegranste seeds.
.,
tim.::10minuus
Prt-p,;triJu(/11
S.-r't\'S Z
WATERMELON
watermdon, pcded, secdc:d,snd cut into cubes
1.-·;
WITHLAB
NEHAN
D scant I cup (3\ ;! oz.100 g) str:iwbenies,hulled snd hsh-cd
1
1 labnehza'atn 0011, tom

MINT 1 t:ablcspoonlemonjuice
1 sm,Jl bunch of fresh mint, lca\·cstom
1.16cup ( 1 oz.25 g) shc:llc:d
almonds, to~ted
Miictogetherthe wstc:rmdoncubes and strawberriesin

3 lsrgc:bowl,sdd the piecesofbbneh, thc:kmon juice snd
torn mint leaves.Finally,add thc:toasted almondsand
combine. Savc: immcdi:udy.
tim.::10minuus
Prt-p,;triJu(/11
S.-r't\'S Z
TOMATO 3 largebcd'stc:ak(bc:d) tom!ltoes,thicklysliced

1 m.i onion,thinly sliced
AND 1 m.i endi\·c(chicory), com.i
ONION 3'·: oz 100 g feta chc:esc

3 tabl-espoonsc:xtn virginoli\·c:oil
1 t:ablc:spoon m.i winc:\'inegar
SALAD juice of l/:!or.1.ngc:
2 tl1blespoonschopped fresh parsley
salt and pepper
Lay the tomato sliceson a b.rgcsaving dish and sprinkle:

the red onion O\~rthe top. Cut the red endive (chicory)
lengthwiseinto thick slices,separ:itethe lea\'CS,snd 3dd to the
dish. Crumble the feta o\·e:rthe ssJad 3nd season u.ith s3lt and
pepper.\'\:hisktogether the oil, "inegar, 3nd or:mgejuie< in 9
smsll bowl and pour the dressing ewerthe sal3d.Toss wdl and
garnish u.ith chopped parsley.
tim.::10 minuus
Prt-p,;triJu(/11
S.-r't\'S Z
THYME 6 tom3tocs,finelydiced
AND •..·; red onion, findy chopped
3 freshthyme sprigs,
TOMATO J t:ablespoonwhite u.inevinegar
2 teaspoons ofo"C" oil
salt snd pepper
SALAD Mix togetherthe tom3toessnd rcd onion in a bowl and 3dd the
thyme leaves.Drizzle"ith the \ineg:ir snd oliveoil snd season
v;ith salt snd pepper.
., 1::UPfl ~I/IT 4S-P OS:OS U.U.I)
tim.::5 mimllc.""S
Prt-p,;triJU(/11
S.-r't\'S4
GRAP
EFRUI
T 4 pink gni.pdruit, pcded and pith removed
AND •.•·•red onion, thinlysliced
2-3 fresh mint sprigs,
ONION
SALAD extra \irgi.noliveoil, for drizzling
salt
Hold a g:r:ipefruitin one hand m1drem1wethe segmentsby

cutting down on each side of the membranes with a sharp
knife.Cut out the segmentsfrom the rc-m!Uning: gr3.pcfruit.
Amngc the grapefruit segmentson a servingpbtc, sprinkle
\\ith the m.i onion rings and mint lea\-cs,drink "ith the olive
oil, and season with salt.
tim.::10 minuus
Prt-p,;triJu(/11
Cooki11g lim<·:5-10 mi11UU'S
SPICY S.-rt".·s
4
teaspooncu.minseeds
TO
MATOE S J
•..·; tesspoon corianda seeds
AND J sm!!JIonion,diccd
3 garlicdo\~s. crushed
CUMIN 2 inch,5 cm piece ofITT"sh
16 cherry tom!ltoes
gingu,gratcd
J bunch of fresh cilantro (coriander),chopped

salt snd pepper
Dry-fry the cumin ~indoori:mdcrsccdsin a sm:tOskilletor

fryingpan, shakingthe pan occasion:?Jly, for 3 fewminutes
until they !'(leasetheir :troma.Rem1wefrom the heat snd grind
coarselyi:na spice grinder or in a mortar \\ith s pestle.
Heat the oli\-eoil in a ski.Oct
or fryingpan, add the onion,
garlic,snd ginger,and cook a•er lowheat, stirringoccasionally,
for s minutes.Stir in the spi«s, add the tom.atoes,and cook
until the tom!ltoesstan to blister. Seasonwdl "ith salt and
pepper, sdd the cilantro(cori:mder), snd serve.
tim.::10 minuus
Prt-p,;triJu(/11
S.-rt".·s
2
CUCUMB
ER •..·; cucumber,qwnered length"'iseand sliced
AND J tablespoonchopped freshmint
J tablespoonchopped freshcilantro(coriander)
YOGUR
TSALAD J g-arlic elm~,crushed
J cup (8 ft oz 2 So ml) plain (natural) yogurt
Lebanesebl'(ad, to se:r\·e
Put all the ingredientsinto s bowland tosswdl. Scn·ewith the

Lebanesebl'(:td.
MUlt A .ll"IIU U IU
tim.::10minuus
Prt-p,;triJu(/11
Cooking1im<·: JO-./Ominutes
SMOKED S.-r't\'S4
EGGPLANTS
2 eggphnts (subc-rgines)
i te!!spooncoriander seeds
1.·•
2 garlic do,'eS.coarselychopped
AND ju.iceof I lemon
i te!!spoonssh
POMEGRANATE
1.·•
2 teaspoons pomcgr.m:itcmolasses
SEEDS 3 tablespoonspomegrniutc seeds

chopped fresh parsley,to garnish
Put the em,-lants (aubergines) on sn open gas fb.mcsnd cook,

turning frcquentfy\\ith long:
-tundl-edtongs, for 3~ 40 minutes.
until the skins sre chamd and blistered.Altcmsti,·dy,put them
on s bakingsheet snd cook under a hot broiler (grill),turning
frequcntJy,until chffl(d and blistered.Meanwhik,dry-fry the
corianderseedsin s snul1skilletor fl) ing p:i.n,stirringfrequently,
for3 few minutes until theyreleasetheir 3rofll3. Rcm<.wc from
the heat and then grind to powderin a mortl.lr"ith s pestle.
~'hen the cggpbnts :i.rc soft, peel off and discard the skins.Put
the fleshinto 3 foodpro«ssor, add the g:trlic,lemoniui>Cc, S3lt,
t1hini,snd pomegr.uutemolasses,sndprocessuntilsmooth.
Scr.i.pethe mi.mireinto 9 dish.dust u.iththe ground oori3nder,
and sprinkJewith the pomegr.uuteseeds~indchoppedparsley.
Prt-p,;triJtt(/11 15mVmus
ui1tc·:
Cooking1im<·: 15-20minuic."'S
YOGURT S.-r't\'So-8
FATTOUSHLc-bancse:fl.3tbre-sd
or 2 pita breads, torn into pieces
scant ~,;:cup (i ,':fl oz,100 mJ) pbin (nuural) yogurt

2 garlicdo\'CS,crushed
J tablespoondried mint
J tablespoonsumac
3 tominoes,chopped
•.,';cucumber,chopped
1 gre<nbdl pepper, seeded gnd chopped
5 radishes,sliced
2 cups ( 2 oi.50 g) arugub (rocket)
J romaineor cos lettuce1 shredded
2 tl1blespoonschoppedfm..h parsley
salt snd pepper
P'rc-heat
the O\tn to 3;5°r 190°c.G-J.s.\lark 5. Spreadout the
piecesof bread on a bakingsheet. Mi.'ttogrthcr the oli\-eoil and
swnac in a bowland seasonlightly"ith salt and pepper. Dri:a:le
the mi:<tureO\'a the bread and bake for 15- 20 minutesuntil
golden..\k:uiwhile, mO.togetherthe )Ugurt, garlic,andmint in 9
saladbowl,season"ith saltand pepper,and set aside.~'hen ready
to sen-c,add aOthe renuining ingredientsto the sabd bowlgnd
tos.swell.Topu.ithSW113C croutons:uidsm-c immcdi:ttdy.
••
.,
;:
• - I,
•
,l~ .
rl~
*~~-.
C
'
tim.::15mUmus
Prt-p,;triJu(/11
Cooki11g
1im<·:15-20minuic."'S
OLIVE S.-r't\'S Z
i ,':oz 100 g new pots.toes,tutvcd

SALAD 1/1 cup ( 1II:
halved
or.q.o g) green snd black pined (stoned) oll':cs,
1/1 cup ('1 ,
oz.20 g) sun~cd toll13toes
1 m.i onion,sliced
scant h cup (J' ·: oz, 100 g) Lebanese soft ch«sc,di«d
1 bunch of parsley,chopped
4-5 s.rugula(rocket) leaves,tom
1 teaspoon ground sumsc
extra \irgi.noliveoil, for drizzling
juice of I lime
salt snd pepper
Cook the pots.toesinto a pan of salted boilingwstcr for 15-20

minutes until tender. Drain snd refreshunder cold running
water. Put them into a lsrgcservingbowl, sdd the olives,sun-
dried tomatoes, onion, ch«sc, parsley,arugub (rocket}, and
sumac, snd mix gently. DrivJc the oliveoil snd lime ju.i« over
the sabd and seasonwdl "'ith salt snd pepper.
Prt-p,;triJtt(/11
ui1tc·:
20,,,;,mus, plus r.·nillgul1tc·
Cooki11glim<·:,~15 mi11UU'S
SFIHA Mak.·s14
YOGURT Jh cups (; 01.1200g) turd (strong) wholewheat (wholemeaJ)

bread flour
i '/2 cups (6 oz 1;5 g) all-purpose (plain) flour,
BREAD plus o.11'3 for dusting
i envdope activedry (fast-3crion) )'e!!St
1.·•
1h teaspoons salt
J tablespoonextra virgin oliveoil, plus extra for brushing
Jt,,; cups (1/: pint.300 ml) lukcw:i.rmwater
9 oz 250g Labnch (see page 4 2)
!'.liictogetherboth types of flour, the ye:i.st,snd s:i.ltin a large

bowl, sdd the oil, then gnduaOy stir in the w-stcrto form a
dough. (Youmay need a litt1clessor mol'C" u--atcrto bring the
dough together.) 1\irn out and kncsd for 10 minutes, then
return the dough to the bowl and lightlydust with flour. Cc,.·c:r
the bowl with pbstic wrap (dingfibn) and let stand for J hour
in a v;'3rm,dark place until risen. M.e:i.nwhile,prehcm the O\'en
to 450°i:z30°cG3s .\l:trk 8. Brush z baking sheets u-ithoil.
Tum out the dough,punch do\m (knock back), and knead
again for a few minutes.Ts.kcgolfb:dl-size piecesof dough,
roll into balls, and lightlydust with flour.Thinly roll out e:i.ch
dough ball into a circle. Sp!'C"adthe hbnch cheeseO\'crthe
circles snd put them onto greased bakingsheets. Bake for
JCrl 5 minutes and sen-e warm.
tim.::10minuus
Prt-p,;triJu(/11
S.-r't\'S Z
APPLE 2 :tppks, cored and di«d

AND 3 cdc-rystalks, chopped
juice of fl: lemon
WALNUT
SALAD i cup ( 2 or.150g) shdled walnuts
1.·•
3 tabkspoons mayonnaise
Put all the ingredientsinto 9 bowl and toss wdL Co,-cr\\ith

pbstic wnp (clingfilm) and store in the rdrigcrator until ready
tosc1...-c.
tim.::15mUmus
Prt-p,;triJu(/11
Cooki11g
1im<·:Jfr-40 mi11uu-s
STUFFED S.-r't\'S Z
5 largecarrots
CARROTS 9 oz 250 g ground (minced) bmb
J sm,Jl onion, finelychopped
WITH
LAMB 1 teaspoonsc1rcnspices seasoning
J teaspoonsalt
AND i te!!spoonpepper
1.·•
2 teaspoons ground cumin
PINE
NUTS i te!!spoonground cinrumon
1.·•
~\ cup (3 oz.·So g) pine nuts, toostcd
J bunch of fresh parsley,chopped
Jt,,; cups (1/: pint.300 ml) hot chicken stock
3 tablespoons(1h oz.,40 g) buner
i small bunch offr(sh mint, chopped
1.·•
Trim the carrots to the same length, put them into 3 steamer,
and cook for 1er-15minutes until nearly tender. Refreshunder
cold W3terand let cool. Meam,...hile-,heat 3 pan, then add the-
13.lllb
and cook O\'l:rmedium heat, stirring frequently,for
5-8 minutes until evenlybrowned. .\dd the onion snd SC'\'en
spices se-ssoningand cook. stirring occ:isionally,for 5 minutes
until softened. Stir in the salt, pepp<r,cumin, and cinrumon
and cook for another 5 minutes. Pour in scant I cup (; ft oz.
200 mJ) bolling water to cc,,er and bring b3ck to a boil.
Reduce the heat, cm..:r,and simmer, stirring occ:isionally,for
20 minutes until the liquid has b«n abs.orbed..\teanwhile-,
preheat the oven to 4ooef 200 ° c G3s .\lark 6. Stir the pine-nuts
and parsleyinto the lamb mi.xtul'l:and rcmo\'l:the pan from
the-heat. \'\"hen the carrots arc cool enough to h:mdle,carefully
n:mo,-cthe center of each c:1.TTOt \\ith an apple corer snd fill
the-ca,ity \\ith the lamb mi.xtlll'l:.Put the-stuffed earrots into
an o,-cnproofdish, pour the hot stock a•er them, and dot \\ith
the-buner. B:ikefor 10 minutes, then rcmc,...:from the o,-cn,
sprinkle\\ith the mint, and scr...-e.
MU:U AS-P $AU.II$

tim.::10minuus
Prt-p,;triJu(/11
S.-r't\'S0
CABBAGE Chinesecabbage ()es\-es), chopped
1'/2cups (; oi.2oog) frozen pc:i.s,cooked
SALAD 2
2
carrots, grated
tablespoons nuyonruisc
salt snd pepper
Put the Chinese c:ibbagc (lc:t\~). cooked pca.s,and grated

carrots into bowl and mix wdl. .\dd the mayonnaiseand toss.
then sc3sonwithsalt and pepper.
tim.::10minuus
Prt-p,;triJu(/11
POTATO S.-r't\'S4
2 brgc pot3tocs, cubed

SALAD ju.iceof I lemon
5 tablespoonstahini
WITH 1 green bdl pepper, s«ded snd chopped
2 sc:illions(spring onions), chopped
TAHINI J garlicdO\"C"
J tablespoonchopped fresh parsley
Put the potatoes into a pan,pour in W'3tcrto co,·cr, sdd

J teaspoonsalt, snd bring to 3 boil. Rcdu« the heat, co,·cr, and
cook for 15-20 minutes until tcndc-r.Remo\'<the pan from the
heat, dr:iin the pots.toes,and put them in a bowl. Let cool.
Mcanwhilc,stir the lemon juiceinto the tahini ins small bowl
until it becomes thicker.Stir in 5 t1blespoonsW3teruntil the
dl"(ssingbecomessmooth gnd paler. Pour the dressingo\·<r the
cooled pot3toes,3dd the bell pepper, scallions(spring onions),
garlic, snd parsky snd mix g<ndy.
Prt-p,;triJtt(/11
ui1tc·:
2 minuus
Cooking1im<·: , minute
TOASTED S.-r't\'S4
2 t1blespoonspeanut (groundnut) oil

HONEY scant I cup (3\ :!oz.100 g) pumpkins.<eds
1
1/, cup (31··; oz 100 g) sunflowers«ds

AND 1 t:ablespoondear honey
1 t:ablespoon soy S3UCC
SOY
TOASTED Heat the oil in s non-stick ski.Octor fryingpan, 3dd the
SEEDS pwnpkin and sunflowerseeds, snd cook until the s«ds are
lightlyto3..Stcd.
Remo,·efrom the hest, stir in the honey and soy
sauce, gnd Ktum to the he-stfor I minute. Spresd out the s.<eds
on s non-stick baking sheet gnd let cool.\\rlcn cool, store in an
sirtight container.
tim.::15mUmus
Prt-p,;triJu(/11
MINI S.-r't\'S Z
oz. S31monfillet.skinned
i 200 g
FLATBREADS J ,.
7oi.2oogcnbmeat
grated zest and juice of lemon J
TOPPED tablespoonchopped chcr\'il

J
tablespoonchopped parsley
J
WITH J tablespoonchopped clbntro (coriander)
•..·; tesspoon ground sumac
CRAB
, •..·; tesspoon C3.}~nncpepper
Forthe·dmsi11g
SALMON, 5 tablespoonspbin (n!ltural) yogurt
J tablespoont:ahini
AND i tesspoon
1.·• tom!ltop~tc (purie )
tablespoon lemonjuice
TAHINI
SAUCE J
salt and pepper
Tos,·m·
smsll flstbreads
cayennepepper
watercress
1
.1•tesspoon bbck sessmc seeds
Hc3t a pan of w-sta just to boilingpoint, reduce the he!!tso

that the surface is b3l"Clysimmering,9dd the salmon fillet,
and pooch for ;-8 minutcs.1bnsfer the fish to 3 pbtc with
a spatula (fish slice) snd let cool, then flakeinto largepieces
and put in a bowl.Add the cr:ibmcat,lemon juice, herbs,
sumac, gnd cayennepepper and mi.xgently.. \foe tog(thcr all
the drcssing ingredientsin 3 bowl gnd season to taste u.ithsalt
and pepper. Sen·e the cr:ib and ssJmon on 3 flatbrcad,drizzle
v;ith the sauce, gnd garnish "ith a pinch ofcaycnne pepper,
watercres.s,3nd black sesameseeds.
Prt-p,;triJtt(/11
ui1tc·:10 minuus
S.-r't\'S Z
BEET 4 cooked beets (bcc:ttoots), sliced

AND 4 Bdgi:mendive (chicory) heads, Jcg,,•es
•..·; rcd onion, sliced
separated
BELGIAN
ENDIVE oll':e oil1 for drizzling
red wine \'i.negar,for dri:a:ling
salt 3nd pepper
SALAD Put the \·egctablcsinto 3 bowl and dri:a:le\\ith the olive oil and
red wine \'i.negar.Se!!sonwith ss1tand pepper, then serve.
Pr,--p.1ratW11
time 15minutes
Cooking,;m•:40 minuus
MINI S.·n:.·s,i
z small fl.:nbreads
FLA
TBR
EAD
S i te!lspoonolive oil
1.·•
; oz zoo g ground (min«d ) lamb
TOPPED J sm3Jlonion, chopped
3 canned anchovies,dnined gnd finelychopped
WITH J teaspoonSt'\'cnspices se!lsoning
J teaspoonground cwnin
SPICEDLAMB •..·; tesspoon ground cinnamon

•.•·• tesspoon ground aJlspi«
AND 3 tablespoonschopped fresh mint
juice of fl: lemon
AN
CHOVIE
S salt snd pepper
fur thedm.si11g
3 tabl-espoonspbin (n:itunl) yogun
J teaspoongrated lemon zest
J tablespoonchopped fresh mint
pepper
Hcst a ridged grill(griddle) pan 3nd, when it is hot, add the

flstbreads.\\;·:umthrough, tu.mingon«, until lightlychamd
on both sides. Set 3sidc. Heat the oil in 3 non-stick skilletor
fryingpan, 3dd the lamb, snd cooko\·cr mediwn he!!t,stirring
frequently,for 5-8 minutes until c\·cnlybro"'-ned.Add the
onion and anchovies,m.iu« the heat to low,snd cook, stirring
occasionally,for another 10 minutes. Stir in all the spices,
3dd s little water if the pan seems too dry, snd simmer for 20
minutes. Stir in the mint gnd lemon juice and season u.ith
salt snd pepper. RcmO\~the pan from the heat. Spoon the
lamb mixture onto the wsnn ffatbreads..\ti.x all the dressing
ingredientstogether in 9 small bowl,season "ith a pinch of
pepper, snd spoon the dressingo\·cr the lamb.
tim.::;o mi11uus,
Prt-p,;triJu(/11 pluscl1ilHng
,;m•
Cooki11g1im<·:,i mi11uus
FAVA
BEAN Mak<szo
scant ~,;:cup (i ,'

: oz, 100 g) dried chickpeas,soo.kcdo••cmight
FALAFEL in w:ucr to ca,cr, then dr:iinedsnd rinsed
11, cup (3 1-•i oz 100 g) ftoz<n rs,-s.
(brood) bc3ns,
duu~d and peded
2 tl1blespoonschickpe!!(gr.i.m
) flour
2 garlicdo,-es
J smgJIonion,chopped
J tablespoonchopped fresh cilantro (coriander)
J tablespoonground cumin
1.·•
i te!!spoon pepper
i te!!spoonsalt
1.·•
J teaspoondried mint
J teaspoonground coriander
corn oil, for ft)ing
Put the chicl-peas,beans, flour,g:i.rlic,

onion, cilantro
(coriander), parsley,cumin, pcppcr,S3lt,mint, snd ground
cori:mdcrinto a food processorand pro«ss until smooth
and thoroughlycombined.Tip the mi,."tl.lrc into a dish and
press down with the back of a spoon. CO\-erwith pl~tic wr:ip
(dingfilm) snd chill in the rcfrigcr:itorfor a fewhours or
O\<cmight. Use a fabfd mold to nuke 20 fab.fds,deaning
it nch time \\ith hot W3.ter.If youdon•t ha\..:a mold, take
walnut-sizepiee<sof the m0."t1.ll'l:
and shape into smallpatties
\\ith your hands. Heat the com oil in 9 deep pan. Add the
falafel,in OOl:ehes.and cook until gokicnbl'O\m.Remo\·eu.ith3
slotted spoon, drain on paper towds, and keep w:irmwhileyou
cook the remainingbate-hes.Se:r\·chot.
tim.::5-10 minuus
Prt-p,;triJu(/11
MINI S.-r't\'S Z
small fl.:nbreads2
FLATBREAD ozteaspoong tulJoumi
9 cheese,cut into 1/, inch s mm sli«s
2 50
cia:r:i,i.rginoil
J
TOPPED tablespoon7,3'atar
J
ripe a\'orodos, peeled :i.ndpitted (stoned)
2
WITH juice of I lemon
J bunch of fresh parsley,leavesonly
HALLO
UM!, 1/1 cup ( 2 oz 50 g) shdled peas, cooked
1/, cup (2 ori50 g) snow pc3s (msngctouts ), blanched
tablespoonmicro herb basil
AVO
CADO
, J
salt snd pepper
AND Hc3t a ridged grill(griddle) pan snd, when it is hot, add the
flatbreads.\\;·:umthrough, tu.mingon«, until tightlycharred
PARSLEY on both sides. Set aside. Brush the slicesof cheese\\ith oti\·coil
and sprinkleu.itha little:ta'atar.Put the slicesin the grillpan
SALAD and cook each side for a fewminutesor until lightlycham:d
m:ub appear. RcmO\..:from the heat.Thinty slice the a,•oc3dos
and toss lightlywith the lemon jui« to prevent discoloration.
Put the slices of cheese and 9\'0cadoon top of the flatbrcads
and g:imish\\ith parsley leaves,pe3s,snow peas (mangctouts),
and tiny basil leaves.Segson \\ith pepper and sm•e.
Prt-p,;triJtt(/11
ui1tc·:;o mi11uus., ,;m.-
plusd1i/H11g
Cooki11g1im<·:,1 mi11uus.
PARSLEY Mak.-szo
scant h cup (J' ·: oz, 100 g) dried chickpC3s,soo.kcdo•ocmight
AND in w:iter to caoer,draincd and rinsed
11, cup (3 1-• i oz 100 g) fa\-a (brood) beans, peded
FAVA
BEAN 2 t1blcspoons chickpea (gram) flour
2 garlic do\-cs
FALAFEL 2 sc:dlions(spring onions), chopped

3 tablespoons chopped fresh parsley
J t:ablespoonground cumin
1.·•i te!!spoonpepper
J,;J,_i;~i.;
(.;.....;,~
,, •..·; teaspoon salt
J teaspoon dried mint
Put the chickpC3s,bc:u,s, flour, g:irlic,scallions (spring onions),

parsley,cumin, pepper, salt, and mint into a food pro«ssor md
process until smooth.Tip into a dish md prc-ssdown with the
back of s spoon. Cover "ith plastic wnp (clingfilm)and chill
in the fridge for a few hours or overnight. l.'se a fafafd mold
to make 20 falafels.lfyou don't hl\'e 3 mold, take walnut-size
pieces of the mixture and stupc into small patties \\ith your
hands. Heat the com oil in s deep pan. Add the fabfcl, in
batches, and cook until golden. Remove "ith a slotted spoon,
dr:iin on paper towtls, and keepw:irm while you cook the
remaining batches. Sen-c hot.
-,
1.1,unL
tim.::;o mi11uus,
,;m•
Cooki11g1im<·:,i mi11uus
FALAFEL Mak<szo
scant I cup ( ; 01.1200 g) dried chickpeas,soakedo\·<might

in w:ucr to ca,cr,dnined and rinsed
2 garlicdo,-es
J sm3Jlonion,chopped
J t:ablcspoonchopped fresh cilantro (coriander)
J t:ablcspoonchopped fresh parsley
J t:ablcspoon ground cumin
•..·; tesspoon pepper
•..·; tesspoon salt
1.·•i te!!spoonbaking soda (bicarbon:ucof soda)
Put the chickpeas,garlic,onion, cilantro (cori:mdcr), parsley,

cu.min,pepper, salt, mint, ground cori:mdcr,and bakingsoda
(bic3rnonatcof sod3) into a food processorand proces.suntil
smooth snd thoroug:hJy combined.Tip the milCtu.rc into a dish
and press down u.ith the back of a spoon. Cm~r u.ith pbstic
wrap (clingfilm) and chillin the rcftigcr:1torfor 3 fewhoW"S
or overnight.Use s fal:i.fdmold to make2 0 fabfcls, deaning
it <3chtime v;ithhot W3.ter.If youdon't ha,-ea mold, tak<
walnut-sizepiee<sof the m0."tU.l'eand shape into smallpatties
,\ith your hands. Heat the com oil in a deep pan. Add the
falafel,in batches,and cook until goldenbrown.RemO\-enith 3
slotted spoon, drain on paper towds, and keep w:irmwhileyou
cook the remainingbatches. Ser\·<hot.
tim.::;o mi11uus.,
,;m•
Cooki11g1im<·:,;-J m;nuus
CARROT Mak<szo
scant ~,;:cup (i ,'

AND in cold W'3tcr to Cfflrcr, then drained and rinsed
CUMIN J
2
cup (J' i: 01., 100 g) gr3ted rorrot
t1blespoonschickpea(gr3.m) flour
2 garlicdo,-es
FALAFEL J sm!!JIonion,chopped
2 tl1blespoonschopped fresh clbntro (coriander)
i teaspoonsalt
1.·•
Put the chickpeas,Cllrrot,flour, garlic,onion, cilantro

(coriander), cumin, mint, pepper, salt, and ground coriander
into s food processor and pro«ss until smooth and thoroughly
combined.T.tpinto a di:shsnd press down \\ith the back of
3 spoon. Co\·cr \\ith pls.sticwrap (clingfilm) ~indchill in the
rdiigcrator for a fewhoUTSor omnight . l.'sc a falafd mold to
m:i.kc20 falafds, deaning it each rime with hot water. If you
don't havea mold, take walnut-size pieccsof the mi.xtul'C" and
sh!lpeinto small patties "ith your hands. Heat the com oil in
3 d«p pan.. \dd the fafafd, in batches, and cook until golden
brown. RrnlO\-cwith s slotted spoon,dnin on paper towels,and
keepw3.rmwhileyou cook the remainingbatches. Serve hot.
tim.::5 mimllc.""S
Prt-p,;triJU(/11
Cooking 1im<·:10minutes
GREEN S.-rt".·s
4
4 cups ( q oz,400 g) greenbeans, trimmed

BEAN
S 3 garlicdo\~S
juice of fl: lemon
WITH 3 tablespoonsolive oil
salt and pepper
LEMON Cook the green beans in s pan oflighdy salted boilingw:uer for
AND 1er15 minutes until tendc-r. Dr:iin, rinse under cold running
water.and drain sg:iin. Crush the garlic do\·cs with a pinch of
GARLI
C salt ins mortar \\ith s pestle..\foe together the crushed garlic,
lemonjuice,and oliveoil ins small bowl, pour the dressing
0\-tr the bcsns, and toss \\~ll. Seasonto taste with S3ltand
pepper and serve.
tim.::;o mi11uus.,
,;m•
ZU
CCHINI Mak<szo
scant ~,;:cup (i ,'

AND in w:ucr to ca,cr, then dr:iincdsnd rinsed
CUMIN S(ncrous b cup (J' ·•i oz. 100 g:)grated zucchini (courgette),
squeezed dry
4 tl1blespoonchickpea(gram) flour
FALAFEL 2 garlicdo,-es
J smgJIonion,chopped
J tablespoonchopped fresh cilantro (coriander)
1.·•
i te!!spoon pepper
i te!!spoonsalt
1.·•
Put the chid-peas,zucchini(oourgcttc), flour, garlic,onion,

cilantro (cori:mdcr), parsky, cu.min,mint, pepper, S31t,and
ground coriander into a food pro«ssor gnd process until
smooth.Tip into s dish and press down with the back of a
spoon. CO\-cr\\ith pbsric v;ni,p(dingfilm) snd chillin the
fridgefor a few hours or o,-cmight.Use 3 falafd mold to make
20 fa1:tfds.Jfyou don't ha-.ea mold, take v;'3lnut-si:r.e
piecesof
and shape into smaOpatties u.ithyour hsnds. Heat
the mi,."tl.lre
the corn oil in 3 d«p pan.. \dd the falafel,in batches, and cook
until golden. Remo\·e,drain on paper towds, snd keep warm
whileyou cook the nmaining batches. Serve hot.
tim.::10 minuus
Prt-p,;triJu(/11
Cooking1im<·: J0-15minuu-s
GREEN S.-rt".·s4
q oz.200 g canned chopped tomatoes

BEANS J t:ablespoonsolive oil
3 small onions, findy chopped
WITH 3 garlicdo\~s. crushed
6 cups ( 1 lb 5 oz.600 g_)gre<nbC3ns,trimmed and hah·ed
TOMATOE
S i te!!spoonse,.-cnspices seasoning
1.·•
400 g.14 oz cranbcrr)' (borlotti) beans, dnined and rinsed

AND salt and pepper
CRANBERRY
Put the tomatoes into a pan, sdd pint6oo
2 1.·•
i cups ( 1
\\'3ter, snd cook O\~rlow heat, stirring oce:isionally,for 15
ml)
BEANS minutes. Heat a brge skilletor fr}ingpan, sdd the oil, onions,
and g:irlicsnd cook O\~rlow heat, stirring oce:isionally,for 5-8
minutes, until the onions Ste" softened and U'3nslue<nt. .\dd the
gre<nbC3nsand seven spices seasoning. season with salt and
pepper, snd cook, stirring oocasionsUy,for another 5 minutes.
Scrape the greenbean mi:<turcinto the tomato ssuce and add
the crmbcrry (borlotti) beans. Stir \\-CUand cook for another
fewminutes until heated through, then serve.
MUU A .ll"IIU U II$

tim.::;o mi11uus.,
,;m•
BELL Mak<szo
scant I cup ( ; 01.1200 g) dried chickpeas,soakedo\·cmight in

PEPPER cold w:itcr,then dr:iincdsnd rinsed
J m.i bell pepper in oil, drained and coarselychopped
AND 4 t1blespoonschickpea(gr3.m ) flour
2 garlicdo,-es
CHILE J teaspoondried mint
J sm!!JIonion,chopped
FALAFEL 2 t1blespoonschopped fmh cibntro (coriander)
J m.i chilc,seeded and chopped
1.·•i teaspoonsalt
Put the chickpeas,bell pepper, flour,garlic,mint, onion,

cilantro (cori:mdcr), chilc, pepper, salt, and ground coriander
into s food processorand pro«ss until smooth and thoroughly
combined.T.tpinto a dish snd press down \\ith the bad of
a spoon. Co\·cr\\ith pls.sticwrap (clingfilm) ~indchill in the
rdiigcrator for a fewhoUTSor omnight . l.'sc a falsfd mold to
m:i.kc20 falafds,deaning it each rimewith hot water. If you
don't havea mold, take walnut-sizepieccsof the mi.xtul'C" and
sh!lpeinto smallpatties "ith your hands. Heat the com oil in
3 d«p pan.. \dd the fafafd,in batches,and cook until golden
brown. Remo\~nith 3 slotted spoon, dn.in on paper tou,·ds,
3nd keepwum whilerou cook the remainingbatches.Servehot.
tim.::10 minuus
Prt-p,;triJu(/11
ROASTED S.-rt".·s4
3 zucchini(courgettes) , hlh-cd lengthnise

ZUCCHINI 2 tablespoonsoliveoil
3 garlicdo\~S
IN J rosemarysprig
juice of fl: lemon
GARLIC ~heat the O\·ento 3;f 'f 190°c Gas .\l:lrk 5. Put the zucchini
(courgette) h:lh"C"S into 3 roostingpan !Indpour the ofo-t
oil over them. Add the garlicmd roscmuy and ro~t for }O
minutes. Removethe pan from the O\'en,squeezethe juie<of
1.-·; a lemon O\"trthe zucchini,and serve.
"
tim.::;o mi11uus.,
,;m•
CILANTRO Mak<szo
AND scant I cup ( ; 01.1200 g) dried chickpeas,soakedo\·cmight in

cold w:itcr,then dr:iincdand rinsed
GREEN 2 tl1blespoonschickpe!!(gr.i.m
2 garlic do\'CS
) flour
J sm!!JIonion,chopped
CHILE 2 tl1blespoonschopped freshcibntro (coriander)
J gre<nchilc, seeded and coarselychopped
FALAFELS J tablespoonground cumin

Put the chickpeas,flour, glrlic, onion, cilantro (coriander).

chilc, cu.min,pepper, sah,ground coriander, and mint into
3 foodprocessorand process until smooth and thoroughly
combined.T.tpinto a di:shsnd press down \\ith the back of
a spoon. Co\·cr\\ith pls.sticwrap (clingfilm) ~indchill in the
rdiigcrator for a fewhoUTSor omnight . l.'sc a falafd mold to
m:i.kc20 falafcls,deaning it each rime with hot water. Jfyou
don't havea mold, take walnut-size pieccsof the mi.xtul'C" and
sh!lpeinto small patties "ith your hands. Heat the com oil in
3 d«p pan.. \dd the fafafd, in batches, and cook until golden
brown. RrnlO\-cwith s slotted spoon,dnin on paper towels,and
keepw3.rmwhileyou cook the remainingbatches. Servehot.
tim.::ur15 minuus
Prt-p,;triJU(/11
GRILLED S.-rt".·s
2-.1
4 zucchini(co~ttes ),hah'C'dand cut into chunks

ZUCCHINI 2 tablespoonsoliveoil
i teaspooncumin s«ds
1.·•
AND juiceof I lemon
MINT J bunch of fresh mint, chopped
•.•·~
cup ( 1 oz.25 g) slivettd (fiakcd) sJmonds,toasted
salt and pepper
Put the zucchini(courgette) chunks into 3 bowl, add the olive

oil and cumin seeds,and toss wdl "'ith your hlnds. Heat 3
rid~d grill pan (griddle:) until it is hot,add the zucchini, in
batches, and cook, turning frcqucndy, for 5 minutes.\\flen
all the zucchiniarc cooked, put them into s bowl and add the
lemonjuice and chopped herbs. SC3sonv;ithsalt !Indpepper,
sprinklev;ith the toasted almonds, !Indsm·e .
tim.::10minuus
Prt-p,;triJu(/11
Cooki11g lim<·:,~15 mi11UU'S
FRIED S.-r't\'S4
1h cup (s or.,150 g) grcen beans, trimmed

GREEN
BEANS J tablespoonoliveoil
juice of I lemon
AND i tesspoon se,.-cnspices seasoning
1.·•
6 cherry tomstoes, halved
TOMATOES J smaJIbunch of fresh cilantro (coriander),chopped
s:th and pepper
Cook the beans in s pan of salted boilingw:itcr for about

10 minutes until tender, then dnin. He-stthe oil in a skillet
or fl)ing pan, 3dd the beans, lemon jui«, snd St'\'rn spices
sca.wning,and cook a•cr high heat for a few minutes.•\dd the
cherry tom.atocs~indcook for J minute more.Tip the m0."tUtC"
into s dish, sc:ts.0nto taste \\ith ss1t and pepper, sprinkJcwith
chopped cilmtro (coriander ). and stl'\·c.
ui1tc·:15mVmus
Prt-p,;triJtt(/11
Cooki11g 1im<·:1lio11rJOminuus
RED S.-r't\'So-8
CABBAGE 1 tablespoonbutter
2 ttd onions, sli«d
AND 1 m.i cabbage,cored snd shredded
1 cinnsmon stick
POMEGRANATE i te!!spoonground allspi«

1.·•
2 tablespoonsred \\ine \ineg:ir
3 tablespoonsbrown sugar
J apple, peeled and grated
ju.iceof l,: or.mgc
4 tablespoon pomegr:inateS}TUP
scant ~,;:cup (2 oz.5og) r:iisins
Put all the ingredientsinto 9 heavypan and mi.xwdl. Co\-er

and cook o,-erlowhe!it,stirring ooc3sion9Jly,for 11.·•i hours.
Save immedi:ttdy.
ii
tim.::;o mi11uus
Prt-p,;triJu(/11
Cooki11g 1im<·:JOmUmus
CABBAGE S.-r't\'S 8-10
white cabbage, lc3\'CSseparated md come stems remO\'Cd

PARCELS J
J cup ( 7 oz.200 g) basm!ltirice, soakedsnd drained
•..·; green bdl pepper, seeded and findy chopped
4 sc:dlions(spring onions), finc:lychopped
u oill1..;!ii 3 fresh mint sprigs, findy chopped
J sm!!JIonion, finelychopped
~I J tomato, finelychopped
4 t1blespoons finc:ly chopped panky
q oz.400 g cannedchickpeas.drained snd rinsed
1 teaspoon sc1rcnspices seasoning
z garlicdo,'eS.crushed
juice of I lemon
z t3blespoonsoliveoil, plus extra for drivJing
Salt and pepper
Bbnch the cabbage b\-tS in a brgc pan of boilingW3ta for 1-z

minutes,thendnin. Mixtogetherthe rice,bdl pepper,scallions
(spring onions),mint, onion.tonuto, pw-sky,dU<:kpess, and
se\-etl spicesseasoningins bc,.\·I. Seasonwithsslt and pepper and
3-,4cabbageka,'CSmidput
driv.k "'ith a tittleoll\"Coil. Rescn"C"
3-4 mo~ on the bonom of s pm.. Spreadout the ran!liningb,-cs
on a workswfae<snd divide the rice and \"<get:able fillingamong
them. Rollup cardu.lly,tuckingin the sides.Squ<e:r.e the parcds
to rcmo\'cany excessliquid,then put them into the pan, and
season. Cover\\ith the resen'<dcabba~ ka\'CSand put a plate
on top. Pour in hot W3ter,CO\"<r the pan snd cook for 30 minutes.
Meanwhik,mO.togetherthe garlic,kmon ju.ie<snd olfr<oil in
3 bowl.\\Rm the cabbag<pa.redss.retend<r,lift them out of the
pan onto a sening dish. Pour the d:m.singo••<rthem and sm"<.
Prt-p,;triJtt(/11
ui1tc·:10 minuus
Cooking1im<·: ,;-J minuus
FRIED Sat-.·sO
cauJiflou"<r,di\idedinto florets
CA
ULIFL
OWER J
4 tl1blespoonsall-purpos< (plain) flour
4 tl1blespoonscornstarch (cornflour)
scant I cup ( ; fl 01.1200 ml) sparkingminc-ralwater, chilled
1.-·; tesspoon smoked paprika, plus <Xtn for serving
: pints. 1.5 liters) sunflO\\"<r

6 h cups ( 2 1.! oil for decp-fl)ing
salt
Cook the cauliflo"tr florctsin s pan of salt<dboilingW3.terfor

5-10 minut<Suntil tend<r.Drain wdl and pat dry,\ith paper
touds. Sift togetherthe flourand cornstarch (cornflour) into a
bowl and whiskin the sparklingwster. S<awn\\ith salt and add
the pa,prih. Heat the oil in a d«irfry<r to 35oc., 180°c or until 3
cube ofbttad brownsin 30 s«onds.Workingin batches,dip the
cauliflo\\tr floretsinto the batter, drainoff the <xcess,and 3dd to
the hot oil. Cookuntil crispy md golden.RcmO\'C' and drainon
paper touds. Sprinkk \\ith paprika and sen·<immediately.
,,
tim.::J<r/O
Prt-p,;triJU(/11 mimllc.""S
UPSIDE S.-r't\'S U
2 brge eggplants (sulxrgines), cut kngth\\isc

DOWN J
into l;t inch 5 mm thKk slices
tablespoonoliveoil,plus cxtn for brushing
EGGPLANTSJ
J
lb 2 oi.500 g ground (minced) bmb
onion, sliccd
•..·: tesspoon ground cinrumon
•..·; tesspoon ground allspice
•..·; tesspoon ground cumin
J tablespoon tomato paste (pul"Cc )
cups ( 1 pint 600 ml) hot \·cgctablcstock
2 1..•:
J cup (; oz.200 g) bssm!lririce, rinsed
J cinnamonstick
1.16cup ( 1 oz.25 g) pine nuts, toasted
•.1~cup ( 1 oz.25 g) slivered(flaked) gJmonds,toasted
S:tlt snd pepper
~heat the O\·cnto 3;f 'f 190°c,G3.sMark 5 and heat a ridged

grill (griddle) pan. Brusheach eggplant (aubergine) slice nith
ofo-coil,put them in the hot grill pan, in batches,snd cook for
3 fewminutes on each side or until slightlygolden ,nd stripy.
Once they h!i\-CgJIbeen cooked, put them on a piste, season
v;ithsalt snd pepper,3nd set aside. Heat the oil in a skilletor
fryingpan, sdd the l3lllb,snd rook o\·<r medium heat, stirring
frequently,for S-10 minutes until <vcnlybrowned..\dd the
onion, reduce the heat, and cook. stirringoccasionally,for
3nother 5 minutesuntil softened.Stir in the cimumon, sllspicc,
cumin, and tom:110paste (pul'(e) 3nd sesson \\ith s3h ~ind
pepper. Pourin scant I cup (7 fl oz zoo mJ) of the hot stock,
mix well,and simmerover low heat for 10 minutes. Rcmo\'l:the
pan from the heat 3nd set aside. Meanwhile,put the rice into
3 pan, pour in 111. cups (1.,.: pint 300 mJ) of the l'(maininghot
stock,snd sdd the cinnlmon stick. Bringto s boilO\'CT medium
heat, then !'(ducethe heat, co\·<r,snd simmer for 10 minutes
or until all the stock has been absorbed3nd the ri« is tender.
RcmO\..: the pan from the heat and discard the cinnamon stick.
Linc the bottom and sid<sof an S inch,20 cm round cake pan
v;ithsome of the cggpbnt slices.Addhalf the lamb, folJo,..:cd
hr h:Mthe ri« ..\dd another b)'cr of eggplantslices,then the
l'(mainingllmb, follo.....-ed by the rcnuining rice. Pour in the
l'(mainingstock3nd coverthe top with eggplantslices.Cover
the cake pan "ith foil,put it onto bakingsheet, snd bake for
zo minutes.Rcmo\'l:the foil. return the cake pan to the o,•cn1
3nd bake for another 10 minutes. Rcmo\'l:the pan from the
0\-tn3nd let cool for 10 minutes,then twn out onto 3 serving
pbte. (Put pbtc upsidedo"'-na•cr the cake pan md,holding
them together,invcn them.) Sprinklewith the pine nuts 3nd
31.monds and serve.
>lt l:U AS D U U DJ
"
tim.::10minuus
Prt-p,;triJu(/11
FRIED S.-r't\'S Z
J eggplant (aubergine), cut into cubes

EGGPLANT i te!!spoonsalt
1.·•
WITH 2 garlicdo\'CS,crushed
2 teaspoons cumin seeds
POMEGRANATE 14 oz.400 g cannedchickpeas.drained :1ndrinsed
2 tablespoonspomcgr:matcmobsses
MOLASSES 2 t1blespoonsred \\inc \ineg:ir

2 t1blespoons pomcgnnatc s«ds
AND J m.i onion,sliced

CHICKPEAS Sprinklethe eggplant(aubergine) cubes v;iththe ssh. Heat

the oil in a pan O\~r medium heat, add the eggplant,and cook.
sh!l.kingthe pan occ:ts.ionally,
for 5-10 minutes until evenly
er.'c" Jk.:,~ :;L golden..\dd the g:irlicand cuminseeds and cook for I minute,
~1,,:,l,}I then add the chickpeas,pomcgniutc molass.cs,and m.i wine
\incgar. Cook for another few minutes, then rc-mo\·cfrom the
heat and tnnsfrr to s stt\'ing dish.Top with the pomegr:matc
seeds, red onion slices. and chopped parsleyand serve.
tim.::2 minuus
Prt-p,;triJu(/11
Cooking1im<·: 20-;o minutes
EGGPLANTS Mak.·s S-10
eggphnts (subcrgines) , thicklysli«d lengthu,i.se

COATED
IN 2
5 t:ablespoons~liveoil, plus extn for brushing
rosemaryspng J
ZA
'ATAR teaspoonses salt
4 cups ( ;
J
fresh breadcrwnbs
01.1200 g)
BREADCRUMBS t:ablespoonZ3'atar
J
t1blcspoonsgr:ited l¾rmesanch«se
2
pinch of cT3ckcdb'3ck pepper
4 t1blcspoonssweetchili sauce
~heat the O\·ento 3;f 'f 190°c.GasMark 5. Spread out the

eggplant (sulxrgine) slices on 9 baking sheet, dri:a:k \\ith 1
t:abkspoonoliv-coil, add the rosemary,and sprinkle "ith the
salt. Bake-for 20 minutes, turning the sli«s halfwaythrough
the cookingtime..\ksnwhilc 1 mix together the breadcrwnbs1
7,3'atar,l¾.rmessn,snd pepper in a bowl. Remo\~ the eggplants
from the O\<tnand brush u,lth oliveoil, then coot both sides
of the slicesu,lth the breadcrumbs milcturc.He3t the
remainingoliveoil in 3 skillet or ftyi.ngpan, add the eggplant
slices.in batches, and cooko\·er mediwn hC!!tfor 3-5 minutes
on e3ch side until the co3ting is golden and crispy. Rcmo,"C"
from the pan snd drain on paper towds. Scn-c wsrm \\ith
s"~ct chilisauce.
"
tim.::15mUmus
Prt-p,;triJu(/11
Cooking1im<·: 50minutes-,hour
EGGPLANT
Mak<s8-10
1/1 cup ( 1 \ 1:!m65 g) instant (easycook) rice, rinsed
ROLLS 1 brgc eggplants(sulxrgincs), cut kngth\\isc into
1/• inch,5 mm sli«s
J tablespoonolive oil, for brushing
9 oz 250 g ground (minced) bmb
J sm!!JI onion, finelychopped
J teaspoonSt'\'cnspices seasoning
J teaspoonsalt
1.·•i tesspoon ground cinrumon
~\ cup (3 oz.·So g) pine nuts, toasted
J teaspoonbrown sugar
4 t1blespoonsgmcd l¾rmesanch«sc
Salt and pepper
~heat the O\·cnto 3;f 'f 190°c.Gas Mark 5. Pr(pal'( the rice
3«:ording to the pachgc instructions. Brush the eggplant
(aubergine) slices\\ith olive oil, put them onto a baking sheet,
and roast for 10minutes or until slightlygolden. Rcm1wcfrom
the o,-tn and let cool. Meam,...hile,heat the oil in a pan, add
the lamb, and rook O\'<f medium heat, stirring frequently,for
5-8 minutes until evenlybrowned. .\dd the onion snd se1ren
spices scssoning and cook for 5 minutes, then stir in the salt
and pepper. Drain the rice, add it to the lamb,stirwell, and
add the cumin and cinnamon. Cook for another 5 minutes,
then pour in J1•')cups ( 14 fl oi.400 mJ) bollingwater. Bring
back to s boil,!"(ducethe heat, cO\·er,and simmer, stirring
occasionally,for 20 minutes until the liquid has been absorbed.
Stir in the pine nuts and parsley snd remo,·e the pan from the
heat. Put the tomatoes, garlic,and sugar in a separ:itepan and
cook o,-crmedium heat, stirring occasion:tlly,for 2 0 minutes
until thickened and m.iue<d.Removethe pan from the he3t
and pour the sauce into a fbmeproof dish. Preheat the broiler
(grill). Put a spoonful ofbmb fillingst the end of an eggplant
slice and carefullyroll it up. Put the roll on top of the tomato
sauce in the dish. Continue making rollsin this way until all
the eggplant slicesha\'C been used, putting them into the dish.
SprinkJethe rollsnith the l¾rmesanand put the dish under the
broiler for 2 minutes until the cheeseh:is mc:lted.Serve w:irm.
"
tim.::15mUmus
Prt-p,;triJu(/11
Cooking1im<·: minutes
JO-./<>
EGGPLANT
S.-r't\'S4
FATTER4-5 tablespoons,-cgetablcoil
J
J
eggplant (aubergine), cut into cubes
lb 2 oz 500 g ground (min«d ) bmb
2 onions,chopped
2 garlicdo,'eS.sliced
dash of\\"orccstcrshil"(sauce
2 tomatoes, chopped
2 pita bresds
scant ¥. cup (2,,.., oz. 70 g) pine nuts, toasted in oil
salt snd pepper
furtluJ~Url
J cup (8 ft oz 2 50 ml) plain (natur3l) yogurt
2 garlicdo,'eS.crushed
3 tablespoonschopped fresh mint,
~heat the O\·cnto 400°F 200cc Gss .\brk 6. Pour enough

oil into an O\~nproof dish to cO\·crthe bottom snd put it into
the o,-tn to Wltm. Add the eggplsnt (sulxrginc ) cubes and
ro3st,stuking the dish occasionally,for about 30 minutes
until golden. Mcam,...hile,put the lsmb into s saucepan and
cook o,-crmedium-lowheat, stirring occasionally,for 5- 8
minutes until cventybrowned.:\dd the onions and sliced
garlic and cook, stirring occ:lsionally,for 5 minutes. Stir in the
scYenspices sessoning,\\ "or«stershire sau«, snd tomatoes
and season wdl "ith salt and pepper. Add scant ~:l cup (i ,'
1
:
fl oz 100 ml) w-stcrand simmer for 20 minutes. Put the pita
breads into the o,-tn to w:mn for a few minutes until crispy,
then remo\~ and cut into squares. .\ ,fot together the yogurt,
garlic, and mint. Removethe eggplant cubes from the ovenand
stir them into the lamb mixture, then transfer to a sc:r\ingdish.
Top with the yogun mixture, sprinklewith the pine nuts, put
the crispy bread squ:u-esaround the side, and scl'\·e.
,,
,.
••
tim.::15mUmus
Prt-p,;triJu(/11
HUMMU
S S.-r't\'S4
2 pita bresds
FATTE
H 2 g oz.800 g canned chickpeas,dn.ined and rinsed
scant >;. cup (2>,., oz.;o g) pine nuts, toostcd in oil
salt and pepper
._..o.>J
lo furtluJ~Url
2 garlicclo\'CS,
crushed
3 tablespoonschopped fresh mint
pinch of paprika
~heat the O\·cnto 400°F 200°c G9s .\hrk 6. Put the pit3
breads into the o,-tn to crisp for a fewminutes, then rcmo,~
and cut in squ:ittS. Cook the chid.-peasin 9 boilingwater,
then dnin . .\ ,fot together the yogurt, garlic, and mint. Put the
chickpeasinto a dish, top with the yogurt mi,."ttlrc,and sprinkJc
it with a pinch of papriks. Put the crispy bread squares around
the side-of the yogun mi.xtutC" and serve.
tim.::10minuus
Prt-p,;triJu(/11
WA
LNUT S.-r't\'S4
•..·; Lebanesefl:ubread
AND i te!!spoon c:t}~nnc pepper
1.·•
CAYENNE J
1
m.i bell pepper preserved in oil, peded and seeded
.1•te!!spoonsmoked chili powder
J h cups (5 oz. 150 g) chopped w:iJnuts
DIP 1 tablespoonspomegranatesyrup
juice of l,: lemon
1 tablespoonpbin (nuural) yogurt
1 tablespoonchopped fresh parsley
2 t1blespoonspine nuts, sooted in water for 20 minutes
~mddnined
ssh snd pepper
~heat the O\·ento 400°F 200°c G9s .\hrk 6. Put the bread
on s bakingsheet and toost in the O\'rn for 5 minutes until
golden snd crispy.Transfer to a foodprocessoror blender
and processto fine breadcrumbs.Tip out the bKadcrumbs1
put -1tablespoonsof them into s dish,and sdd the cayenne
pepper. Pour scant l': cup (J' i: fl oz 100 m1) w:iterin to the
foodprocessoror blender snd add the Kd bell pepper,chili
po"·der, walnuts,pomegnn:tte syrup, md lemon juice. .\dd
the bK:i.dcrumband cayennem0."tU.K and processuntil fine.
Transfer the mixture to a bowl,sea.wnwith salt and pepper,
and stir in the yogurt, chopped parsley,and pine nuts.
"
'"
tim.::15mUmus
Prt-p,;triJu(/11
BULGUR S.-r't\'S4
WHEAT
SALAD 3 onions, sliced
scant 11.·•i cup ( 7 oz.200 g) cosrsc bu.lgurwheat, rinsed
WITH ju.iceof I lemon
Jh cups (1/: pint 300 ml) hot vegetablestock
GREENS J gre<ncabbage, shredded
1.16cup ( 1 oz.25 g) toasted whole almonds
AND salt
FRIED Forthe·dmsi11g
5 t:ablcspoonsextra virginoliveoil
juice of l/: lemon
ONIONS salt and pepper
Hc3t tulf the olfrc oil in 3 skilletor ft)ing pan, add the onions,
and cook O\'tf medium-low heat, stirring occasion:tJly,for
about 10 minutes until golden and slightlycrisp. Remove
from the pan snd drain on paper towds. Put the bulgur wheat,
remainingoliveoil, and the lemonjuice into s pan, pour in the
hot \·cgctablcstock, and bring to s boil. Reduce the heat and
simmer, stirring frequently,for 10 minutes or until the wheat
is tender. Dr:iinoff any liquidth:tthas not been absorbc:d,fluff
up the grains"ith a fork, and let cool. .\teanwhile,cookthe
shredded cabbagein a separ:itepan of saltedboiling:water for
3-4 minutes, then dn.in, rinse under cold running:water, and
dnin again.Put the cooled bulgurwheat into a ser\'ingbowl,
3dd the cabbage,and toss lightly.To mg.kcthe dressing,whisk
togetherthe oliveoil and lemonjuice in a snull bowland
sea.wnto taste v;ithsalt and pepper. Pourthe dressingo\·er
the sabd, sprinkle"'ith the to~ted almondsand top v;ith the
friedonions.
ICI
tim.::10minuus
Prt-p,;triJu(/11
Cooki11g lime.·:
1lio11r
45minuus
CREAM S.-r't\'S Z
tablespoonoliveoil
Of J
J onion, chopped
LEN
TILS 2 garlicdo,-es
scant I cup ( ; or.1200 g) kntiJs
J teaspoonSt'\'c:nspices seasoning
J teaspoon pepper
•..·; tesspoon ground coriander
•.•·•tesspoon grstcd nutmeg
•..·; cup (-4fl or.,120 mJ) hea\·y (double:) cream
Hc:3t the:oi1in 9 b.rgepan, sdd the onion and g:irlic,snd

cook o,-crlowhc::tt,stirringoccasionally,for 5 minutes until
softened but not colored. .\dd the:knti1s and pour in,,.. ,cups
(11.-·
: pints '850 ml) water. Bring to a boil O\'C:rmedium hest,
then rcducc the hc::ttand simmer for about I hour until the
lentilsatt tender. Use an immersion(stick) blender to proces.s
the lc-nrilsto a puree, then stir in all the:spices. Simmeringfor
another "'5minutes, then stir in the cream and ser,-c-.
tim.::5 mi11utc."'S
Prt-p,;triJU(/11
Cooking1im..·: tfru minuu-s
RICE S.-r't\'S4
scant 11.·•i cups ( 10 oz.2;5 g) basmari rice, rinsed

AND 2 t1blespoonsoliveoil
VERMI
CELLI 2>,., oz.;o g vennicdli
3 teaspoonssalt
Put the rice into a heatproofbo....,i,pourin hot water to CO\'a,

'!..,...:.Jb
j} and let soak for 10 minutes, then drain. Heat the oil ins
saucepan,add the vermi«Ili, snd cook, stirring occasionslly,
for a kw minutes until golden.. \dd the rice,cumin, and salt
and continue to cook, stirring constantly,for 2 minutes. Pour in
g(ncrous 2 cups ( 18fl oz.500 ml) hot water snd stir, then co\·er
and cook for 1ominutes until all the liquid Ms be<n absorbed.
Save immediately.
'" M UUA .ll"IIU U IU

tim.::;o mi11uus.,
Prt-p,;triJu(/11 time
plussoaki11g
S.-r't\'S4
BULGUR cup oz, bulgur wheat
1/, (3 1.-·; 100 g)
1/1 cup
(''• pint 150 m1) hot vegetable stock
WHEAT
, canned chickpeas.drained snd rinsed
ju.iceof lemon
q oz.400 g
l,:
CHICKPEAS te!lspoon ground cumin
1.·•
i
te!lspoonground cinrumon
1.·•
i
AND i te!lspoonground
1.·• cori3ndcr
4 scallions(spring onions), chopped
LEEKS 3 tomatoes,seeded and diced

J tablespoonbutter
J l«k, sliced
•.•·•cup ( 1 oz.25 g) sliver(flaked) almonds, toasted
salt and pepper
Put the bulgur wheat into s bowland pour the hot stock over it.
Co,-cr "'ith pbstic wr.tp (clingfilm ) and kt stand for 10 minutes
or until all the liquidh:isbeen absorbed.Fluffup the gr.i.ins
v;itha fork,then stir in the chickpe!is..\dd the lemonjuice ~ind
spicesand mi.xwdl, then fokiin the sc:tl1ions(springonions),
tomatoes,:tnd most of the parsley.Sea.wnto t3stewith salt
and pepper..\kit the buner\\ith the oil ins skilletor fl)ing
pan, :tdd the l«k, snd cook overlow he:tt,stirringoccssion:tlly,
for ;-8 minutes until softened.Add the tom:ttocs,garlic,snd
sug:trsnd cook,stirringoc-c:tsiorully,for 15minutes. Stir in the
bu.lgurwhe:ttmi:<tureand he:tt throughfor 5 minutes.Se:tSOn
to tastewith s:tltand pepper, transferto a se:r\ingdish, :tdd the
rem:tiningchoppedparsley:tnd the almonds,snd serve.
Prt-p,;triJtt(/11
ui1tc·:10 minuus
S.-rt".·s
.,~
HOT cucumber,chopped
J
romaineor cos lenuce,shl"(dded
LEBANESE g3rlic J
tom:ttocs,quartered
2
clO\~, crushed
J
SALAD ju.iceof lemon l,:

tl1blespoonsextr:ivirginoli\·eoil
2
J gre<nchile, chopped
ssh
Put the cucumber,lettue<,snd tom:ttocsinto s bowl.Whisk

togetherthe garlic,lemonjuice,oli\·eoil,chile, :tnd s pinch of
s:tltin :t smallbowl,pour the dressingO\'Crthe s:tbd, mi,; wdl,
and stf\·e.
'" M UUA .ll"IIU U IU

tim.::15minuus,plusSOJR;ng
Prt-p,;triJu(/11 tim<
Cooki11g 1im..·:JOmUmus
FRIED
LEEKS S.-r't\'S4
AND 2
2
t1blespoons ( 1 oi.25 g) buncr
t1blespoonsoliveoil
BULGUR 6 lccks,coarsdy chopped
3 onions, chopped
g(ncrous I cup (5 oz 150 g:)coarse bulgur wheat,
WHEAT soaked in boilingw-stcr
•..·; tesspoon sc\·<nspices seasoning
salt
!'.kit the buncr with the oil in a large skilletor frying pan,
3dd the leeksand onions, and cook o,·a lowhc:tt,stirring
occasionally,for about 8 minutes until tender but not colored.
Tip in the bu]gur wheat\\ith the remainingsookingliquid and
add the seven spices seasoning,pepper, and a generous pinch
of salt.Toss wcU,cover the pan, and cook for 20 minutcs.19stc
and 9djust the seasoning,if necessary,and serve.
tim.::5 mi11utc."'S
Prt-p,;triJU(/11
Cooki11g 1im..·:,;-J m;nuus
GREEN
STE
M S.-rt".·s4
AND stems of Lebantse greens

2 garlicdo\'CS
t1blespoonstahini
TAHINI 2
juice of V: lemon
dash of olive oil
SALAD sea salt
Cook the stems in s pan of boilingwstc:rfor s few minutes until

tendc-r,then drain, snd rinseunder cold running water. Drain
3gain,squccu out the excesswater, md put into 3 servingdish.
Crush the garlic "ith a little salt in a mort3r with s pestle,stir
in the tahini, lemonjuice, and oli\-eoil, ~indmix to~ther.
Pour the dressingo\·cr the st1lks3nd toss wdl before scning.
MU:lttASII U l...1.
11$
tim.::ur15 minuus
Prt-p,;triJU(/11
ENDIVE S.-r't\'S4
INOIL J
2
onion, di«d
garlic do,'eS.crushed
2 heads red cndfrc (chicory), kavcs separated
2 heads gt"(Cnendi,·c (chicory), lca,'esscpsn.tcd
juice of I lemon
J t:ablcspoonchopped tam.gon
•..·; cup (2 ori50 g) shcOcdwalnuts, toasted :i.ndchopped
salt and pepper
Garlic Dip (s« page 43), to serve
Hcst tulf the oil in a largeskillet or ft)ing pan, ,dd the onion,
and cook ova lowheat, stirring occasion:?Jly, for 5 minutes
until softened. Add the garlic and cook for another minute,
then add the cndfrc (chicories), the rcnuining oil, and the
lemonjuice and cook O\'« lowheat until the Jes,-esstan to "ilt
a little.Tr3.nsfcrto 3 serving plate, season "ith salt and pepper,
3dd the tam.gemand walnuts. and save \\ith the gulic dip.
tim.::10minuus
Prt-p,;triJu(/11
Cooking1im<·: 15-20minuu-s
WARM S.-r't\'S4
J teaspoonfennd seeds
SPINA
CH J teaspoonoliveoil
J onion, findy chopped
AND J teaspoonground coriander
S(nerous I cup (8 oz 225g) basmsti rice, rinsed
RICE Jt,,; cups (1/: pint.300 ml) hot vcgetabk stock
pinch of saffi'onthreads, lightlycrushed
SALAD J tablespoonbutter
9 oz 250g baby spinach ka\-es
pinch of ground cinnamon
salt snd pepper
Drr -fry the fennd seeds in s skilletor fryingpan, shaking the

pan occasiotully,for a fewminutes until they releasetheir
:1.rolll3.Rcmo,·efrom the heat, rip onto a pbtc, and set :i.side.
Add the oil to the psn snd heat. :\dd the onion and cook over
lowhe:i.t,stirring occasionally,for 5 minutes until softened but
not colored. Return the fennelseeds to the pan, sdd the ground
cori:mder,:1.ndcook for a fewminutes. Put the rice into 3 pan,
pour in the hot ,·egctablestock. snd sdd the saffron:1.ndonion
mi)."ttlte, then bring to 3 boil. Co,•cr the pan, tum off the heat,
:1.ndlet stand for 1ominutes or until sll the liquid h:i.sbeen
:1.bsorbed .. \kit the bunerin 3 skillet or fryingpan, add the
spinach snd cintumon, snd cook, turning once or t"'ie<,for a
fewminutes until wilted.:\dd the spinach to the cooked rie<
:1.ndmix g(ntly.Transfer to a sening dish :1.ndserve warm.
MUU A .ll"IIU U II$

'"
tim.::10minuus
Prt-p,;triJu(/11
LEEKS
IN S.-r't\'S4
J tablespoonbutter
OIL 4 t1blespoonsoliveoil
3 lee-ks,sliced
z b3y leaves
J tc3spoon fresh thyme, leavespicked
J teaspoonsug:ir
3 tablespoonschopped fresh parsky,
grated zest and juice-of• ..·; lemon
salt and pepper
!'.kit the butter with the oil in a brgc pan, add the leeks,bay
b\'CS, and thyme,and cookO\-erlowhe!!t,stirring ooc3siongJty,
for 5-8 minutes until the leeksarc softened. .\dd the sugar
and cook, stirring constant1y,for another 5 minutes. Rcmo,-e
from the heat and !ctcool slightly.Remo\~and disc:ird the bay
les\-esand add the parsley and the lemonzest and juice. Season
\\ith salt ,nd pepper and scn·c.
tim.::10 minuus
Prt-p,;triJu(/11
Cooki11g 1im<·:
10minutes
FOUTER S.-rt".·s
2
J tablespoonbutter
MOUKALA J tablespoonoliveoil
3'/2cups (9 ozzsc g) cn:mini(chestnut) mushrooms,qwnen:d
AND scant 11.·•i cups (31 ! oz.100 s) white (button) mushrooms,
3 garlicckw~s.crushed
CORIANDER J te3spoonchopped ITT"sh thyme leaves
i te!!spoonchopped fresh rosemary leaves,
1.·•
2 tl1blespoonschopped fm..hcibntro (coriander)

Gnted zest md jui« of' ···! lime
J tablespoonpbin (nuural ) yogurt
salt 3nd pepper
Lebanesefl:ltbre!!d,to serve
!'.kit the bunerwith the oil in a brge ski.Octor frying pan,add

all the mushrooms snd the garlic,and cook for a few minutes.
Add the th}mc and rosemgry,season ndl "'ith salt and pepper,
and cooko\n lowbest, stirring frequently,for 5 minutes
until the mushroomshsve cooked down. Add the cilantro
(coriander) and limezest and juice and mix well.\\ "snn the
Lebanesefl.3tbresd snd serve the mushroomson top with s
spoonfuJof yogun.
"'
MU: U AS ll U U II$
tim.::10 minuus
Prt-p,;triJ1tO'l1
Cooking1imc:,15minuic."'S
FRIED Sat.\·r~./
1~1:I teaspoons (I,.,;oz. ro g) butter

LEEKS t l«k, sliced
2 garlicclo,-ts,crushed
IN 2 tl1blespoons arak
14 oz.200 g canned tom!ltoes
TOMATO t tc3spoonbro1,1,-n sugu
1..., cup ( t i!: 01.140 g) slfrcred (flaked) almonds
ARAK 2 t:1blespoonschopped fmh cibntro (cori:mda )
WITH Melt the butter in a llrgc skillctor fl}ing pan, add the leek. and
cook o,-crIO'whc:tt,stirringoccasionally,for 6-S minutes until
ALMONDS softened but not colored. .\dd the garlic,ar.ik,and tomatoes
and cook for t~t5 minutes until the tonutocs ate"pulpy and
the mi,.'ttlrch3s thickened.Stir in the sugar and season to taste
v;ithsalt ~indpepper. Dry -fry the almonds in a snull skillct
or fr}ing pan O\'C'rlowheat, shaking the pan frequently,until
golden, then add thrm to the ,·cgctablcs.Tl'3.nsfcrto a serving
dish, sprinkle v;ith the chopped cilantro (coriander), and save.
tim.::10 minuus,plusr.·r1i11g
Prt-p,;triJ1tO'l1 1im<·
Cooki11g J--.1minuus
1im<·:
FRIED Sat.\·r4
BELL tegg
scant h cup (J' ·: fl01., too mJ) warm milk
scant h cup (J' ·: fl01., too mJ) warm water
PEPPERS th cups {6 oz1;5 g) all-purpose (plain) flour
i packet acri\-edry {r.tpid-risc) yeast
1.·•
AND t sm!!JIhead of broccoli,cut into florets

t m.i bell pepper, s«ded snd sliced
BROCCOLI t )-CIIO\\· bell pepper, s«ded and sliced
corn oil, for decp-ft),ing
Light beat the egg in a largebowl, then graduallywhiskin the

warm milk and water. Sift the flour into the bo"·I, sdd the
)'t!!St, and whisk to a batter. Cover and let stand in a W'3tm
pbce for 30 minutes..\teanwhilc, blanch the broccoliflorets
in a pan ofboiling water for a kw minutes, then drain. HC!lt
to 35oeF tSo0 c or until a cube of
the corn oil in a decp•fr!.-·er
bread browns in 30 seconds. Stir the batter 1 then dip the bdl
pepper slicesand broccoli florets into it, stuking off the o.ccss,
and sdd to the hot oil in batches, if necessary.Dcei>frYuntil
golden, then removev;ith s slotted spoon, and drain on paper
towds. Serve immcdiltdy.
II:
tim.::10minuus
Prt-p,;triJu(/11
Cooking1im<·: JO-./Ominutes
FRIED S.-r't\'S4
brge pot3tocs,cut into cubes

POTATOES3 tablespoons
2
olive oil
largeonion, sliced
J
AND 1.·•i te!!spoonSc\·enspices seasoning
i te!!spoonground cumin
1.·•
ONIONS 3 tablespoonschopped fresh cilantro (coriander)

sea salt and pepper
Put the potatoes into a pan, sdd water just to co\·crand a

pinch ofS31t,and bring to a boil. Reduce the heat snd cook
for 15 minutes, until tender. Dr:iinwdl, Ktum to the pan,
and set o,-cr\·cry low heat for a few minutes to dry out. Heat
2 tl1blespoonsof the oliveoil in a skillet or fryingpan, add the
onion, snd cook o,-erlowheat, stirring occasionally,for 2er30
minutes until golden snd caramelized.Transfer the onion to
3 pbtc and set ssidc. Add of the rrnlaining oliveoil to the pan
and heat. Add the potatoes snd cook, turning occasiotully,for
5-; minutes until golden and crispr on sJlsides. Return the
onions to the pan snd season with sea ss1t snd pepper. G<ndy
stir in the se,renspices seasoningsnd cu.min,tnnsfer to a
sening dish, sprinklev;ith chopped cilantro (coriander),
and serve.
Prt-p,;triJtt(/11
ui1tc·:
10 minuus
SAUTEED S.-r't\'S4
firm-fleshed potstocs,cut into h -inch 2-cm cubes

3
POTATOESofo-c oil, for frying
salt and pepper
Cucumber snd YogurtSalsd (see page 6i), to serve
Cook the potatoes in a pan of boilingwaterfor 10 minutes until

ne-srlytender. Dnin wdl and p:tt dry \\ith paper towels.Season
v;-cll"ith ssh and pepper. Pour oil into a wide sautCpan, skillet,
or fl)ing pan to s depth of 1/. inch 5 mm and heat. Add the
pomoes snd cook ewermedium to lowheat, gentlyshsking the
pan frcquentJy.Cook for 1~15 minutes until the potatoes stt
golden snd crisp on the outside "ith a tendc-rcenter. Remove
\\ith a slotted spoon and drain on paper tO\\~ls.Ser\-C-
wum
v;ith the cucumber snd yogurt sabd.
"'
tim.::10 minuus
Prt-p,;triJ1tO'l1
Cooking1imc:15-20minuic."'S
Sat.\·r4
CUMIN
4 firm-fleshedpomocs, chopped
MASHED t tc3spooncumin seeds
5 tablespoons( 2 1-·: oz.65 g) buncr, mc:lted
POTATO 5 tablespoonshe!!\')'(double) cream
salt snd pepper
chopped fresh parsley,to g:imish
Put the potatoes into a pan, pour in \\'3tcr to ca,er, snd adds
pinch of S31t. Bring to s boil and cook O\'C'rmedium heat for
Jirt5 minutes until tcndc-r.Dr:iinwell,return to the pan, snd
set ova \"Crv IO'whcst for 3 fewminutes to drv. Drv-frv the
cumin sccckin a snull skillctor ft;ing pan, shaki~g thepan
occasionally,until they rcleasctheir aroma. Rcmm"C" from the
heat and grind in 3 spice grinder or in a mortar u.ith a pest1c.
Add the cumin, melted butter, and cream to the potatoes,
sc~n "ith salt and pepper, and mssh wdl. Trsnsfa to a
scning dish, top v;ithsome chopped parsley,snd sm-c-v;-arm.
tim.::10 minuus
Prt-p,;triJ1tO'l1
Cooking1imc:,15minutc."'S
ROAST S.rt.\·r2
POTATOES 2
2
firm-fleshedpomoes, diced
sw~etpotatoes,di«d
sun.floweroil, for drizzling
WITHGREEN t gre<nchile, seeded .3ndfinelychopped
t m.i chile, seeded .3ndfinelychopped
AND
RED 3 tablespoonsextn \'i.rginoil
3 tablespoonschopped fresh cilantro (cori:mder)
CHILI
Preheat the o•en to 400~ 200°c.Gas M.3rk6. Put both types
SAUCE of potatoes in a roastingpan, drir..degenerouslyu.ithsunflO\\'a
oil, and toss to coot. Ro:i.st, turning on« or mice, for 25 minutes
or until e••enlycrisp.3ndgolden.. \kanwhile, mix togetherthe
SJ'(en~indred chiles~mdextt:1 \irgin oil in 9 small bowl,then
~ O~,J,1....1, 3dd the cihntro (coriander). Sen"C" the roostpotatoes with the
1~
,...:o\'I lili.1 chilisauce.
' ,t:.J'i,.,.:11,
'"
tim.::10 minuus
Prt-p,;triJ1tO'l1
Cooking1imc:,10mi11uus
POTATO
, Sat\·r .,...o
cup (7 oz 200 g) basmsti rice, rinsed

RICE
, t
2 tl1blespoonsoli\-coil
t onion, findy di«d
AND 4 ( r lb 2 01.1500 g) pomoes, cut into cubes
t tc3spoonse1rcnspices se!lsoning
SEVEN i te!lspoonground cumin
1.·•
•..·; tesspoon ground allspi«

SPICE •..·; bunch of fresh pmlcy, chopped
ssh and pepper
Put the rice into a pan, pour in t 1/• cups (h pint300 ml)
bolling\\'3tcr, snd bring to a boll. Reduce the heat, co,u,
and simmer for to-15 minutes until all the \\'3tcrhss been
absorbed. Hc:tt the oil ins skillet or ft,ing pan, add the onion
and potato cubes, and cook O\'C't high heat, tossingthe pan
frequently,for 8--tominutes until the potatoes 3.1"( C\'C'nJycrisp.
Reduce the heat, add the sc·vcnspices sessoning,cu.min,and
all spice,cov<r,and cook for another to minutes or until the
J)Otl1toesaTC"tender.\\:'hen the riceis cooked, 3dd it to the pan
of cooked pomocs snd mix gently.Seasonto taste \\ith S3ltand
pepper, sprinkle uith the chopped parsley,3nd st!'\"<.
Prt-p,;triJtt{ll1
ui1tc·:
20,,,;,mus
Cooking1im<·: minutes
JO-./<>
ROASTED S.rt.\·s4
m.i bell pepper, h!!ked, seeded, and cut into wedges

VEGETABLESt
t
t
ydlO\'.·bell pepper, h!!ked, seeded, and cut into wedges
orange bell pepper, h!!ked, seeded, and cut into wedges
2 bsbr :rucchini(courgettes), sli«d lengthwise
t eggplant (aubergine), cut into cubes
t m.i onion, cut into wedges
5 tablespoonsolive oil
2 rosemary sprigs
2 th}me sprigs
q o:qoo g canned chickpcas,dnined and rinsed
•..·; tcsspoon papriks
1.·•i bunch of fresh cilantro (cori:mder), chopped
sah and pepper
~heat the O\·ento 4ooe: 2rxf1cGas .\fark 6. Put the bell

peppers. :rucchini(courgcttes),eggplant (aubergine), and
n:donion into a bov.·1, pour in the oil, and toss well.Tip the
\-c-getl1bles
into a roasting pan, add the herb sprigs.,:md roast
for 30 minutes. Mix the chickpeaswith the papriks in a bowl,
then add the mi,.'ttlreto the roasting pan, return it to the
0\-tn, and roast for another to minutes. RcmO\'Cthe roosting
pan from the O\~nand discard the herb sprigs,.1hnsfer the
\-c-getl1bles
to a stl'\ing dish, season uith salt and pepper,
sprinkle\\ith chopped cilantro (coriander), and serve.
"'
tim.::10minuus
Prt-p,;triJu(/11
Cooking1im<·: ,10mimacs
BATATA S.-r't\'S4
3 firm-fleshed potatoes.cut into ¥. inch 2 cm dice

HARRA J tc3spooncu.minseeds
J tc3spooncori:mdcrseeds
1
.1•te!!spoonground turmeric
4-5 tablespoonsvcgct:ablcoil
salt snd pepper
Cucumber ~indYogurtS:tl:td(sec page 6i), to serve
Rinse the potatoes :md then dry on paper towds. Dry-fry the
cu.minand cori:mdcrseeds in a small skillet or fr)ing pan
O\<tT lowhc:tt, sh:i.kingthe pan occasionally,for a fewminutes
until they gfrc off their aronu. Remo,-efrom the heat and
grind coarselyin a spice mill or in 9 mortar u.ith a pestle.Tip
them into a bowl,stir in the turmeric, and season with salt
and pepper. l\)ur the oil into 3 skillet or ft)ing pan to a depth
of about 1/, inch 5 mm and heat. Dust the pomoes with the
spices,add them to the hot oil, and cook 0':<r medium to low
heat, tossing the pan frequently,until they arc golden and
crisp u.ith 3 tender center.Servewann the cucumber and
yogun sabd
tim.::10 minuus
Prt-p,;triJu(/11
Cooking1im<·: 1liour
SWEET S.-rt".·s4
POTATO
, 3 S\\ttt pots.toes
J teaspooncwnin seeds
2 ti1blcspoons( 1 oi.25 g) buner
CUMIN
, i sms.11
1.·• red chile, s«ded m1dfinelychopped
3 tablespoonsextn virginoli\·coil
AND J tesspoon ground corisnder
•.•·•tcsspoon sesame s«ds, toasted
CHILI
OIL salt and pepper
~heat the O\·ento .p 5eFno 0 c'Gas .\b.rk ; . Prick the

J)Otl1tocsall O\·er"ith a fork,put them on a baking sheet, md
bake for -15~ minutes until soft ~indtender. Mesnwhile,dry-
fry the cumin s«ds in s sm!!llskiOetor frying pan o\·er low
heat, stirring frcquent1y,for a fewminutes until they release
their sroms. Remo\·cfrom the hest md grind ins spi« grinder
or ins mortar "ith s pestle.Removethe potatoes from the a.·cn
and let stsnd until coolenough to handle. H:dvethe potatoes
and scoop out the fleshinto a bowl.Add the cumin snd buncr,
seawn "ith ssh and pepper, and mash wdLM.ixtogether the
chile,olfrc oil, coriander, and sesame seeds in a small bowl.
Spoon the mashed S\\~etpomo into s sc~ing dish and make s
dip with the back of the spoon. Pour in the chili oil and serve.
"' >lt t U AS ll U. U fll

tim.::;o mi11uus.,
plussoaki11g
Cooki11g1im<·:1 lio11r
MUSHROOM Mak<su
n gntpc (vine) leaves

AND J tablespoonbutter
SPINACH 4 tl1blespoons
oliveoil
5'/2cups (q oz.400 g) chopped crcmini
(chestnut) mushrooms
GRAPE 2 garlicdo,'eS.crushed
LEAVES 1 teaspoonsc1rcnspices seasoning
i ,':oz 100 g bsbr spinsch
1.16cup ( 1 oz.25 g) pine nuts, toasted
pepper
lf using fresh lea\'es,bring a pan of salted water to a boil,add

the le!!\'eS, and blanch for 3 minutes. Rcmo\·cfrom the pan and
put them on a \\ire r:ick to cool. (fusing ka\·cs presc-n-edin
brine, soak them in hot \\':ltcrfor 30 minutes, then dnin, rinse
thoroughly,and pat dry v;ith paper towds. Mdt the butter
\\ith I tablespoonof the oil in 3 skillet or ft)ing pan, add the
mushrooms,g3rlicand S3lt,snd cook overmedium-lowheat,
stirring o«:asioiully, for 5-; minutes until softened.Stir in the
se,-cnspices se!lsoningand cumin and cook another minute.
Add the spin:ich,co,·a the pan, and cook for a fewminutes
until it h,s wilted.Removethe pan from the heat ,nd let cool,
then add the pine nuts. Lay I gnpe (,ine) kafflat on a work
surface, put a spoonfu.Jof the fillingon top, ,nd cardully roll
up the leafinto a cigar sh:1pe.Repeatv.ith the remainingleaves
and fillinguntil 12 lea,-csha,·ebeen used. Put the remaining
b,-cs in the bonom of a brge pan m1dput the grnpe leaf rolls
on top. Dri:a:le\\ith the rcmainingoli,-coil and sea.wnwith
salt snd pepper. Positiona pbte snugglyon top of the lea,-es
and pour in enough boilingwater to CO',-Cr. Bring back to a boil,
then reduce the heat ,nd simmer for 5o-6o minutes. CarefuJly
liftout the grape leaf roOsv.ith 3 slotted spoon snd save warm.
,,.
tim.::10 minuus
Prt-p,;triJ1tO'l1
Cooking1imc:4<r-45 ,,,;,mus
BUTTERNUT Sat.\·rz
SQUASH 5butternut squ:ish, cut into wedges

t
tablespoonsolive oil
thymesprig t
WEDGES roscnury sprig
t
i te!!spoonsmoked
1.·• crushed chib
AND t tc3spoonsea salt
4 t:1blespoonstahini
TAHINI t g3rlicclove,crushed
ju.iceof 1/: lemon
SAUCE ~heat the O\·cnto 3;f'►- t90°c.G3s M..ark5. Put the squ:ish
wedges into a roostingpan, drizzle uith 4 t1blespoonsof the
ofo-coil, add the th~mcsprig and roscnury sprig, and sprinkle
v;ith the crushed chiles and sea salt. Roostfor 4~45 minutes or
until tender..\ le!!nwhilc,make the saue<..\ ti.xtogctha the
tllhini,garlic,renuining oli\-coil, lemonjuice,and 5 tablespoons
\\'3tcrin a bowl. Removethe squ:ishfrom the O\<tn, tnnsfcr the
wedges to a scr,ing dish, snd serve v;ith the tshinisauce.
tim.::15minuus
Prt-p,;triJ1tO'l1
Cooking1im<·: JOmVmus
ROASTED Sat.\·rz
t pumpkin, pee-led,seeded, snd cut into cubes

PUMPKIN t onion, sliced
3 garlicckn~s. crushed
AND 3 tablespoons<:-li\-e oil
t roscnury spng
CHICKPEAS i tesspoon sea salt
1.·•
q oz.,400g canned chickpeas,rinsed and dnined

WIT
H pinch of chili flakes
ju.iceoft 1.-·; lemons
TAHINI 5 tablespoonstahini
2 tl1blcspoonsextr:i \irgin oil
DRESSING t bunch of fresh parsley,chopped

t bunch offrcsh mint, chopped
sah and pepper
Prcheat the o,en to 3;fF 190<' c G3s .\t:uit 5. Put the pumpkin,
onion1 and garlicinto a l:ll'Serossting pan1 drir..de"ith the oil1
and toss wdl. Add the rosemarysprig ~indsprinkle"ith the sea
salt. Roostfor 30 minutes.shakingthe pan hs]fwsythrough the
cookingtime.Remo\·cthe roastingpw, fromthe O\'rn, add the
chidqxas, chili flakes,snd 4 tablespoonslemonjui>Ce, return
to the O\'rn, and cook for another to minutes. Meanwhile,miic
togetherthe tahini,c:<tr:i\irgin oliveoil, and rcnuining lemon
ju.icein a bowl snd season to taste withsalt and pepper.Trsnsfer
the pumpkinand chickpeamixtlll-eto a sening dish, stir in the
p:irsleyand mint, snd scr...-c
v;ith the tahini dressing.
"'
lllTTUS~ r IQI/U! I ,no,;;n 4SI) U. IHS- 1 MUC:t
"'
J
I
tim.::45,,,;,mus, plusmiking ,;m.-
Prt-p,;triJu(/11
Cooking1im<·:1lio11r
STUFFED S.-r't\'S 8-10
GRAPE 50 gr:ipc(vine) lea,'es

J cup ( 7 oz.200 g) long-gr3.in
2 small tomatoes, die<d
rice, rinsed
LEAVES J onion, findy chopped

i yellowbell pepper, seeded and
1.·• finelychopped
14 oz.400 g cannedchickpeas.drained gnd rinsed
J t:ablcspoonfindy chopped ITT"sh
mint
J tablespoon findy chopped ITT"sh
parsley
oll':coil, for drizzling
salt and black pepper
lf using fresh lea\'es,bring a pan of s:t1tcdW3.tcrto a boil, add

the le!!\'eS, and blanch for 3 minutes. Remc,.-cfrom the pan and
put them on a v;ircr:ickto cool. If using lca,·csprescr...-cd in
brine, soak them in hot \\':ltcrfor 30 minutes, then drain, rinsc-
thorough.ly,and pat dry v;ith paper towds. M.ixto~thcr all
the other ingm.iients.,except the ofo-toil, in a bowl and sesson
\\ith salt ,nd pepper. Lay I gr:ipc (vine) b.fflat on s work
surface, put a spoonfu.Jof the fillingon top, snd cardully roll
up the leafinto a cigar sh:1pe.Repeatwith the rcnuining lcs\'CS
and fillinguntil 40 leavesh3\'e be<n used. Put the rcm.aining
lcs\'CS in the bonom of a brge pan m1dput the grnpe leaf rolls
on top. Dri:ale \\ith oli\-eoil and SC3son\\ith salt snd pepper.
Positiona pbte snugglyon top of the leavesand pour in
enough bollingwater to CO',-Cr. Bring back to 3 boil, then reduce
the heat and simmer for 5o-6o minutes. Carefullyliftout the
grape IC!ifrollswith a slotted spoon and serve warm.
IH
tim.::;o
Prt-p,;triJu(/11 mi11uus
Cooki11g
1im<·:
J0-15minuic."'S
KADAIFI S.-r't\'S U
q oz.400 g kadlifi pastry

PA
STRYPIE Jt,,; sticks(5 oz 150 g) buner, mc:lted
WITH 4 zucchini(co~ttcs ),di«d
4 sc:?Jlions(spring onions), sliced
ZUCC
HINI J m.i chile,finelychopped
J smlJI bunch of fresh mint lca,-ts,chopped
AND 1 tablespoonZ3'star
4 eggs.,lightlybeaten
ZA
'ATAR 4 t1blespoonsgr:itcd l¾rmesanch«sc
salt snd pepper
, 11ato PA!; t I!)
~heat the O\·cnto 350°r 18oec.G3sM..ark4. Put the ksdaifi

pastry into 3 foodpro«ssor snd pulse 5~ rimes to brcak it up
slightlybecause this ....,;u
make it c3sicr to work v;ith.Tip it into
3 bowl and pour the meltedbuncr overit. Mixwdl, then di,idc
the mi,."tl.lrc
in half. Pl'C"ss
h3Jfthe pastry 0\-crthe bottom and
up the sides ofa 9 1··:i-inch,24<m tm pan, then set ssidc whik
you mak<the filling.Heat the oil in a skilletor fryingpan, add
the zucchini (courgettes), scallions (spring onions), and chile,
and cook ova lowheat, stirring ocrosion:?Jly, for 5 minutes.
Add the mint ~indst!lsonwith S:?Jtand pepper. Spoon this
mi,."tUree1renlyinto the tan pan, then c01,"Cru.ith the remaining
pastry, pressing it do\n, firming, Mix the Z3'atarwith the lightly
broten eggs,,pour the mixtureO\'C'rthe top of the pie, and
sprinkle\\ith the Pannesan. Put the pan into the O\'<nand bake-
for 3,0-35minutes, until golden and crisp.
l:l MUU A .ll"IIU U II$

tim.::J<rJ5 minutes
Prt-p,;triJu(/11 , plus mr;ng tinu
Cooki11glim<·:,~15 mi11UU'S
SPINA
CH Mak<saboll!,10
Jh cups (; 01.-2oog) turd (strong) wholewheat (wholemeaJ)

AND bread flour
CHEESE 1h cups (6 oz 1;5 g) all -purpose (plain) flour,
1.·•
plus o.11'3 for dusting
i cnvdopc 3ctivc dry (fast-3crion ) )'e!!St
TU
RNOVER
S 1h teaspoons salt
2 teaspoons o.11'3 ,irgin olive oil
Jt,,; cups (1/: pint.300 ml) hot water
buna for greasing
J egg lightlybeaten u.ith 2 t1blespoonsw:i.tcr
fur tlu spin,uhand chrcsc filli11g

9 oz 250gspinach,cosrsc stems removed,shttdded
J onion, chopped
juice of fl: lemon
scant I cup (3\ :!oz.100 g) gr:itcdmo:a:ardlacheese
1
salt and pepper
Sift togtthcr both kinds of flour into a bowl, then rip in the
bran from the sifter (sieve) , and add the yc3st and salt. Make-a
wdl in the middle of the dry ingredientsand add the oil, then
graduallyadd the water ~indmix to a dough.Youmay need a
little kss or more water to bring the dough tog(ther. Kne3dfor
Jo minutes, then mum the dough to the bow),sod dust lightly
\\ith flour. Co,-tr the bowl \\ith pl~tic wrap (dingfilm) snd let
st:1ndin a wann pbce for I hour ..\kanwhile, nuke the filling.
Mix togetherthe spinlch, onion, lemonjuice, snd moz:G3rdla
in a bowl 3nd season\\ith sllt sod pepper. Preheat the O\·ento
450◊►- 23oecGs.s .\lark 8. Grease 2 baking sheets with butter.
Punch down (knock back) the dough and knead sgain for s few
minutes. Use your hands to make golf-ball-size dough balls and
dust them lightlywith flour.Thinly roll out each dough bsl1
into s circle,put slink of the spinach fillinginto the middk,
dampen the edges of the dough, and bring up the sides to seal
to form a turnover. Put the turnovers onto the prepared baking
sheets snd brush with the egg wash. Bakefor JCH5 minutes
until golden. Serveimmedi3tdy.
tim.::15mUmus
Prt-p,;triJu(/11
Cooki11g 1im<·:o mi11uu-s
PARSLEY Mak<so-8
onr:i brge (l:K lsrge ) eggs,

PAN
CAKES 2
1/1 cup (''• pint 150 m1) milk
5 t:ablcspoons(2 1·•i oz.65 g) butter, melted
scant I cup (3\ 1:!oz. 100 g) sdf -rising flour
1 teaspoonbaking powder
2 sc:illions(spring onions), chopped
1 bunch of fresh parsley,chopped
•.•·•tesspoon fennelseeds
oll':c oil, for brushing
ju.iceof I lime
salt snd pepper
arugub (rocket). to serve
Lightlybrot the eggs with the milk in a sm!!llbowl, then pout

in the melted butter. Sift together the floursnd baking powder
into s scp3t3tcbooi,pour in the milk mi.xtu.«,and miicto a
smooth paste. Add the scallions(spring onions), p:trsky, snd
fcnnd s«ds and season \\ith salt snd pepper . Heat a non -
stick skilletor frying pan, brush generouslywith oil, add 2
tablespoonsof the pancakebatter, and kt spread. Cook for
about 2 minutes on each sick until golden. Depending on the
size of the pan, rook no more tlun 2-3 panrokes st 9 time.
RcmO\-ethe panrokes from the pan, drain on paper towds. snd
keepw3.rm whileyou cook the n<:\1batch. Continue to cook
the pancakesin this w-sy,brushing "ith more oil when n«ded,
until sll the bane:rhas b«n used. Sm-e the pancakeswith 9
squeeze of lime juie<snd tund.fulof srugub (rocket) lea\·es.
MU: U AS ll U l...1.
11$
tim.::15mUmus
Prt-p,;triJu(/11
Cooki11g 1im<·:,-1mi11uus
SC
ALLION Mak<s8
AND 2 onr:i brgc (l:K lsrgc ) eggs,

CHIL
E 5 t:ablcspoons(2 1·•i oz.65 g) butter, melted
scant I cup (3\ 1:!oz. 100 g) sdf -rising flour
1 teaspoonbaking powder
PAN
CAKES 2 sc:tllions(spring onions), chopped
1 m.i chilc,seeded and finelydiced
•..·; tesspoon su1113c
1 sm3Jlbunch of fresh cilantro (coriander),chopped
juice of I lime
salt snd pepper
s:tbd gr«ns (leaves), to sm•c
Lightlybeat the egg with the milk in a sm!lllbowl, then pour

in the melted butter. Sift together the flourand baking powder
into s sep3t3tcbooi,pour in the milk mi.xtu.«,and miicto a
smooth paste. Stir in the sc:iJlions(spring onions), chile, sumac,
and cibntro (coriander), ~indse!lsonwith s:iltsnd pepper. Heat
3 non-stick skilkt or ft)ing pan, brush genaously u.ithoil,
3dd 2 tablespoonsof the panes.kcbatter, m1dkt spread. Cook
for about 2 minutes on each side until golden. D<pcndingon
the size of the pan.cook no more tlun 3--1 panrokcs at 9 time.
RcmO\'l:the panrokcs from the pan, drain on paper towds. and
keepw3.rm whileyou cook the n<:\1batch. Continue to cook
pancakes in this W'S}-,brushing u.ithmore oil when n«dcd,
until gJIthe banc:rhas been used. Sen·e the pancakesv;ith 9
squeeze of lime juiceand handful ofsabd grttns (leaves).
tim.::15mUmus
Prt-p,;triJu(/11
Cooki11g 1im<·:,-1mi11uus
ZUCC
HINI Mak<s8-10
onr:i brgc (l:K lsrgc ) eggs,

PAN
CAKES 2
5 t:ablcspoon( 2 1 : oz.65 g) butter, mc:lted
I cup (3\ :l oz. 100 g) sdf -rising flour
1
scant
1 teaspoonbakingpowder
1 zucchini (courgette)
2 scsllions (spring onions), chopped
1 green chilc, seeded and findy chopped
•..·; tesspoon ground coriander
1 sm3Jlbunch of fresh cilantro (coriander),chopped
ofo-coil, for brushing
juice of I lime
salt snd pepper
baby spinach, to serve
Lightlybeat the egg with the milkin a sm9llbowl,then pour

in the melted butter. Sift together the flourand bakingpowder
into s scp3t3tcbooi,pour in the milk mi.xtu.«,and miicto
a smooth paste. Gr:uc the zucchini (courgette) , squeeze
out :my excessliquidin a dean dish to,....-d,and add to the
batter "ith the srollions (spring onions), chilc, and ground
cori:mdcr.Season"'ith salt and pepper. Hest 9 non-stick skiOet
or fl)ing pan, brush generously\\ith oil, 9dd 2 tablespoons
of the panc:ikcbatter,and let spread out. Cook for sbout 2
minutes on esc:hside until golden. Depending on the size of
the pan, cook no more than 3-4 panc:ikesat s time. RemO\-c-
the pancakes from the pan, drain on paper towds, and keep
warm whileyou oook the rem!!iningbatches. Continue to cook
pancakesin this W'S}',brushing "'ith mor< oil when n«dcd,
until all the baner has b«n used. Sen·e the panc:ikesv;ith 9
squeeze of lime juiceand baby spinach.
M l: U t AS ll UUII J
tim.::5 mi11utc."'S
Prt-p,;triJU(/11
Cooki11g lime.·:
5-10 mi11UU'S
GARLIC S.-r't\'S Z
AND J
2
teaspoonoliveoil
garlic do\'CS,findy chopped
MINT 2 tl1blespoonschopped fresh mint

3 eggs, lightlybeaten
Salt snd pepper
OMELET ~heat the broiler (grill). He-stthe oil in a ski.Octor frying pan
\\ith a flameproofhandk, add the garlic,and cook O\'cr low
heat, stirring frequendy,for 2-3 minutes. Stir the mint into the
•\:..:JI
L .•ll w.
,e,-, eggs and season u.ithsalt and pepper. Pour the mixtur( into the
pan ~indcook overlow to medium heat for 5 minutes until the
eggs 3.1"( set on the underside. Put the pan under the hot broiler
for a fewminutes until the top of the omdct is cooked. Slide
the omelet onto a pl:ttc,foldingit in half. Cut in h:tlfand serve
immedistdy.
tti1tc·:
Cooki11g lime.·: 5-10 mi11UU'S
SCRAMBLED S.-r't\'S Z
EGG
WIT
H
SMOKED
·-
small fl:ltbreads
2
t1blespoonsmilk
2
2
J
teaspoons sumsc
tablespoonbutter
3 01.I So g smoked salmon,cut into bite-sizepieces
J cooked b«t (beetroot), diced
SALMON
,BEET
, 2 tl1blespoonschopped fm.h parsley
salt snd pepper
AND ~heat the O\·ento 3;f 'f 190°c,G3.sMark 5. Put the flatbreads
SUMAC into the ovm for 5 minutes until crisp..\kanwhile, lightlybe:tt
the eggs,u.iththe milk snd sumac in a bowl and se3.SOn u.ith
salt snd pepper..\kit the buner in 3 skillet or fryingpan, pour
in the egg mixture, and cook O\'ermedium-I™'he!!t,stirring
v;ith decreislng energywith a wooden spoon, until just set. Tip
the sC'f'3mbledegg into a bou.isnd gentlystir in the smoked
salmon m1dbeet (b«ttoot ). Put 3 crisp flatbrcadon each of the
2 plates snd divide the SC'f'3mbled
egg mi.xtUtt-betw«n them.
SprinkJe\\ith the parsleyand serve immedistdy.
MUUA.ll"IIUUII$
tim.::5 mi11utc."'S
Prt-p,;triJU(/11
Cooki11g
lim<·:5-10 mi11UU'S
SCRAMBLED S.-r't\'S Z
tomato, hah'Cd
J
EGGS lightlybeaten
4 eggs.,
3 tablespoonsskimmed milk
WITH 2teaspoons sumac
2ti1blespoons( 1 oi.25 g) buncr
SUMAC 2slicesof rustic (farmhouse) bread, toasted
2 ti1blespoonschopped fresh parsley
AND salt and pepper
TOMATO ~heat the broiler (grill), then broil (gri.U

) the tom!ltohah-es
for 5 minutes. Sprinkle\\ith salt ~indset aside. Beat the eggs,
v;ith the milk snd sumac in a smallbowland season v;ith
salt and pepper. Hc:tt s skilletor f11ingpan, add the butter,
and, when it has melted, pour in the cggmiicturc.Cooko\~r
medium-lowheat, stirring \\ith d«reasing energywith a
wooden spoon, for 2 minutes or until just setting. Put a slice
oftoa.stcdbread on each of 2 indi\idu:d pbtcs snd di\idc the
scr:unbledegg between them. SprinkJc\\ith the parsley,put a
tom.ato h:ilfon the side, snd sm·c immcdiatdy.
Prt-p,;triJtt(/11
ui1tc·:10 minuus
Cooking1im<·:
,15minuic."'S
SCRAMBLED S.-rt".·s
,i
tablespoonolive oil
J
EGGS 3'·: oz g ground (min«d ) l3lllb
onion, chopped
•.1~
100
WITH Jgarlic dO\~, crushed

JteaspoonSC\'cnspices seasoning
LAMB pinch of ground cumin
2 fresh mint sprigs, chopped
PINE
AND
NUTS ·-
1h tablespoonsW•oz.20 g) buncr
J tablespoonmilk
Salt snd pepper
to~ted pine nuts, to garnish
He3t the oil in 9 skilletor fl)ing pan, add the l:i.mb,and cook
0\-tr medium-lowheat, stirring frcquent1y,for ;-8 minutes
until bro\med. :\dd the onion. garlic1 snd spi«s, redu« the
heat to low,and cook, stirring occ~ionally, for 20 minutes.
Seasonto taste u-ithsalt and pepper and sririn the chopped
mint ..\\ch the butter in snother skilkt or ft)ing pan. lightly
beat the eggs with the milk in a bowl :i.ndpour the mixture into
the pan. Cook O\'<rmedium-lowheat, stirring v;ith d«reasing
energy "ith a wooden spoon, until beginningto set. .\dd the
)3mb,mi.xv;~ll,:i.ndrcmO\'C from the he!!t.13.steand ,djust
the seasoning,if n«cs.sary,di\ide bet\1lCcnindi\idual plates,
sprinklev;ith toasted pine nuts, and se1w immediately.
,,. MUU A .ll"IIU U IU

tim.::10minuus
Prt-p,;triJu(/11
BAKED
EGG S.-r't\'S Z
WITH 2 t1blespoonsbuncr, mc:lted

SPINACH 2 garlicdo,'eS.crushed
7 oi. 2oog baby spi03ch, coarse stems n-:mo,,cd
3 tablespoonslight (single) creim
AND pinch of freshJygr:ued nutmeg
,egg,;
SUMA
C J teaspoonsumac
salt
flatbread,to serve
~heat the O\·cnto 350°c,18o 0c.G3s M.ark-1.Brush 2 ramekins

v;ithmelted buncr. Heat 3 skilkt or fryingpan, add the oli,-c
oil snd garlic,and cook for I minute.Add the spinachand 1-2
tablespoonsW'3tcr,co,-cr,snd cook for 3-5 minutes.Tip into
3 colander and squeeze out any cx«ss water, then chop the
spinach and put it into a bowl. Stir in the cream snd nutmeg
and divide the mixturebetweenthe r:imdcins.Crack an egg on
top of the spiruch in c3ch ramekin,sprinkk with the swnac
and sslt, and put the r.i.mckinson a bakingsheet. B:t.kcfor 20
minutes, until the egg isset. Serve immedi3tdy u.ith flatbread.
Prt-p,;triJtt(/11
ui1tc·:
15-20m;nuus
Cooking1im<·:1 liour 15mi11ulc."'S
BUTTERNUTS.-rt".·s 8
SQUASH 4butternut squ3Sh,pcekd, seeded, and cubed

J
tl1blespoons(2:oz,50 butter
onion, gr:ited
J
g)
AND 3'-c, cups (l lb 450g) bu1gurwheat, soaked in water for

10minutes and sqU<czedout in cheesecloth (muslin)
CILANTRO J¥• cups (; or.-2:00g) all-purpose (pbin) flour
J teaspoonground corianda
KIBBEH J teaspoonse,.'enspices seasoning

J teaspoonpepper
2 tl1blespoonsdried mint
J bunch of fresh cilantro (coriander),chopped
3 teaspoonssalt
oll':e oil, for brushing and driz:ding
Put the butternut squash ina steamer set O\·er 9 pan of

simmeringwata, cO\·er,and cook for 2:~30 minutes until
tcndc-r.Tip into a bowl and mash wellwith the butter.
Add the onion, bulgur wheat, flour, ground cori3ndc-r,se,.·en
spices st!lsoning,pepper, mint, cilantro (cori:inder), snd salt
mix well until thoroughlycombined. Preheat the O\'cnto
4ooef 200°c.Gas Mark 6. Brush3 12inch.30 cm round cake
pan with a little oil and put it into the 0\<tnto warm for s
minutes. Firmly press the mixture into the prepared pan, score
the top into 8 portions,dri:oJe u.ith ofo-coil,and bakein the
0\-tn for 40 minutes. Sliceand serve w:irm.
'"
tim.::5 mi11utc."'S
Prt-p,;triJU(/11
Cooki11g 1im<·:, minute
BOILED S.-r't\'S I
onr:i brge (l:K lsrge ) eggs,

EGGS 2
4 aspar:igusspears, trimmed
oll':e oil, for brushing
WITH J tablespoonZ3'star
J tablespoonbutter
ZA'ATAR salt and black pepper
Lc-bancse:fl.3tbread, to scn·e
SOLDIERS Bring3 smaOpan of wsta to a boiJ,gent1ylower the eggs into
the pan, and cook for ,4 minutes.Meanwhile,he-sta ridged grill
pan. Brush the aspar:igusspears \\ith oli\·eoil, put them on the
hot griddle, and cook. turning occ:isionally,for a few minutes
until they sun to dur . Sprinklewith the za'st:ar,add the butter,
and cook until the buner hs.smelted.Sm•e the eggs"'ith
asparagusand a piee<of flatbread.
Prt-p,;triJtt(/11 ;o mi11uus.,
ui1tc·: time
plussoaki11g
Cooki11g 1im<·:
1lio11r
45minuus
PUMPKIN S.-r't\'S8
21: lb 1.2 kg pumpkin, peeled,seeded,snd chopped
KIBBEH 21! cups ( 12 oz.350 g) bulgur wheat, soaked in w:uer for 10
minutesand squeezedout in cheese-doth(muslin)
2 t1blespoonschoppedfmh parsley
i te!!spoondried b:i.sil
1.·•
J teaspoonpepper
J teaspoonsalt
6 tablespoonsall-purpoSC" (plain) flour
1 t:able-spoon olive-oil,plus exm for brushingand drizzling
2 onions,sliced
scant I cup (3\ :!oz.100g) mac:id:i.mia
1
nuts
Put the-pumpkininto a ste-:1.m<r SC"t

ova a pan of simmering
\\'3ter,co\-tr,and cook for 30 minutes until \"try tender.Tip
into 9 bowland m:i.shuntil smooth.•\dd the-bulgurwheat,
ground coriander,p3.t'S.ley, basil, pepper,salt, and flour
and mixwdl until thoroughlycombined.Heat the oil in 3
fryingpan or skillet,9dd the onions,:1.ndcooko,·cr lo"' heat,
stirringoccasioiully1 for 15minutesuntil lightlycanmdized.
Meanwhile,dry-fry the nuts in a smallskilletor fryingpan for
a fewminutes,then removefrom the-hes:t.Pre-heatthe O\'cn
to 4oocl'200°c.G3sMark6. Brush 9 12 inch.3ocm round
cake pan u-ithoil. Spoon half the pumpkinmi,."tUrc into the-
prcpattd pan, pressingit do,m firmly,,dd the onions and nuts,
and CO\'et with the rcm!liningpumpkinmO."tU.rc . Smooth the
top. score into S portions, gnd mg.kc9 h -inch.2-cm hole-in the
center. Dri:a:lewith s.slittleoil and bake for J hour.Transferto
a sening dish gnd sm•e w:irm.
MU:lttASII UUII$
'"
tim.::;o mi11uus.,
plussoaki11g
Cooki11g 1im<·:
,i hours
LARGE
SWEET S.-r't\'S8
tb I kgsweet pot3tocs
POTATO 2 1,.
J onion, gr:itcd
J teaspoonpaprika
KIBBEH J
2
teaspoon pepper
teaspoons sslt
WITH 4 tl1blespoonsall-purpose (plain) flour
21! cups ( 12 oz.350 g) bulgur whcst, soaked in w:ucr for 10
MOZZARELLA minutes and squeezedout in ch«scdoth (muslin)
2'-'•cups (9 oz.250 g) gnted mozurdb cheese
AND scant I cup (3'··; oz 100 g) dnined sun-dried tomstocs, chopped
J bunch of fresh basil,chopped
TOMATO J bunch of fresh parsley,chopped

ofo-coil, for brushingand drizzling
~heat the O\·cn400°r 2ooecG9s i\hrk 6 . Prickthe S\\ttt

pomoes 311 O\·cr"ith a fork and bake for 45~ minutes until
tcndc-r.Remo\~ from the oven and let cool slightly,then hah-c,
scoop out the flesh, snd put it into a bowl.:\dd the onion,
paprib, pepper, s:iJt,flour, bulgur wheat, mo:a.attOa,sun-dried
tomatoes,basil, snd parsley md mix wdl until thoroughly
combined. Brush a 12-inch 3o<m round c3kc pan \\ith oil.
Put the mixture into the prepared pan, pressing it down firmJy.
Score the top into 8 portions gnd mg.kc3 , ,., inch,z cm hole in
the center. Dri:a:k\\ith oil and bake for J hour. Rcmo,·efrom
the o,-tn and let coolbefore cutting.
tim.::15mUmus
Prt-p,;triJu(/11
S.-r't\'S0
RAW J4 oz.400 g boneless legof lamb,cut into cubes
KIBBEH •..·; onion, chopped

J teaspoonpepper
J teaspoonground cumin
1.·•i tt!!spoonSC\'Cn spices seasoning
J teaspoonsalt
z tl1blcspoonschopped fm.h mint
~nc-rous I cup (5 oz 150 g) bu.lgurwheat, soaked in water for
10 minutes and sqU<czcdout in cheesedoth (muslin)
oll':e oil1 for drizzling
mint leaves,to garnish
Put the bmb into a food processorand proccs.suntil finely

ground (minced), then tip into a bO\\'i.Put the onion, dried
mint, pepper, cumin, sC\·enspicesseasoning.s:ilt, and fresh
mint into the food processorand process until finc-lychopped
and combined. :\dd the spice gnd herb mixture to the bmb gnd
knc,d well, then add the bu.lgurwheat gnd continue to knead
until thoroughlycombined.Tip onto a plate,drizzle "ith olive
oil, g:imishwith mint lea,-c-s,
and serve.
,,.
,
•
•
•
,
•
•
1r U. lt <;t $WU T .-OT.UO lUIIJUf w:r. l )l.(ll(U lt ttU. ASD l O.',U.TO

Prt-p,;triJu(/11
tim.::20,,,;,mus,plussoaking,;m•
Cooking1im<·:1lio11r40minuus
POTATO S.-r't\'S8
oz,400 g) dri<dchickpeas
AND 2
J
cups ( q
tc3spoonbakingsoda (bic3monatc of sod1)
WALNUT 6 pots.toes,unpcckd
J onion, gr:itcd
2 l': cups ( 12 oz 350 g) bulgur wheat, soaked in W3tcr for 10
KIBBEH minutes and squeezedout in cheescdoth (muslin)
2 cups (8 or.1225g) aO-purpos.c(plsin) flour
2 t1blespoonschopped fmh parsley
2 t1blespoons chopped fmh clbntro (coriander )
1 teaspoondried mint
1.·•
1 teaspoonSt'\'cnspices seasoning
1 t:ablcspoon oliveoil,plus cxm for brushingand driz:ding
4 onions,sliced
scant I cup (3h oz.100 g) chopped walnuts
salt and pepper
Put the chicl-peasinto a bowl,pour in hot water to CO\·a,stir in

the baking soda (bicarbonate of sod1), :i.ndlet soak o,-emight.
Dr3.inand rinse-the chickpeasand spread thrm out on 9 dean
dish to"~I, fold it c,,cr them, and gentlyroll a rollingpin o\·<r
the cloth to remo,-cthe skins. Put the chid.-peas into a pan,
pour in water to ro.·er, and scoop out and discard the skins a.s
they separat<from the chickpeas.Boilthe unpeeled potatoes
for 2 ~25 minutes until tender, then dnin and, when cool
enough to handk, ped of the skins.Put them into a bowl and
m:ish,then season "ith salt and pepper. .\dd the chickpeas,
grated onion, bulgurwheat, flour, pmley, cilantro (coriander),
mint, cwnin, ~indSC\-tnspices seasoning,sC'!lson \\ith s:t1tand
pepper, snd mix wd) until thoroughlycombined. He:tt the oil
in a skilletor frying pan, :tdd the sliced onions,:tnd cook O\'er
lowhe:tt,stirring occ:ts.ion:tOy, for 5 minutes until softened
but not colored. Stir in the w:iJnuts:tnd t'(ffiO\'tfrom the heat.
~heat the O\·ento 400°F woec Gss .\brk 6. Brush:t J 2
inch.30 cm round c:tk<pan u.ith :t little oil and put it into the
0\-tn to w:mn for 5 minutes. Divide the pota:tomi)."ttJr(in tulf
and firmlypress one tulf into the prepared pan. .\dd the onion
and w:tlnutmi.xtutC", then CO\-Cr u.ith the t'(m:1.iningpotato
mi,."ttlt'(,pressing firmly. Scot( the top into 8 portions, drizzle
v;ith oil, :tnd bake for 1 hour. Serve immedi:udy.
,,,
tim.::20-10 mimllc."'S,p/us
Prt-p,;triJU(/11 soaking,;m<
Cooking1im<·:1lio11r JOminuus
S.-r't\'S8
PO
TATO 2 1,. tb I kg potatoes, quartered
KIBB
EH ofo-coil, for brushingand drizzling
J onion, gr:itcd
WITH J bunch of fresh parsley,chopped
•..·: tesspoon papriks
SPICES •..·: tesspoon se,.-cnspices seasoning
AND •..·; tesspoon salt
PAR
SLEY 2 t1blespoonsall-purpose (plain) flour
21! cups ( 12 oz.350 g) bulgur wheat, soaked in w:ucr for
10 minutes and squeezed out in cheesecloth (muslin)
... .,.i.~ .,s-

ui=1~ Boilthe potatoes in salted water for 25 minutesuntil \·cry
ce
<..,."""'~1 tender, then drain, !"(turnto the pan, snd let dry for 10 minutes
in a warm place. Press the potatoes through s ricer into a large
bowl. Preheat the O\~n to 4ooef' 200°cG3.s Mark 6. Brush s 12
inch.30 cm cake-pan with oil.Add the onion, pmley, paprib,
sc\-cnspicesse!lsoning,pepper, salt, cumin, flour,and bu.lgur
whest to the potatoes snd mix wdl until thoroughJycombined.
Put the mixture into the prepared pan, pressingit down firmJy.
Scorethe top into 8 portions, m!lkcs ,,., inch.2 cm hole in the
ce-nter,drlzilcv;ithoil, and bake for J hour. Lt:t ooolbefore
scning.
Prt-p,;triJu(/11
tim.::20,,,;,mus,plussoaking,;m•
Cooking1im<·:,11r;omjnutcs
LARGE S.-r't\'S8
J largeonion
CHICKEN 2 1,.tb I kg skinlessbondess chickenbrc~ts
~nc-rous 2 cups ( 1J oz,300 g) bu.lgurwheat,soakin water for
KIBB EH 10 minutes and sqU<czcdout in cheese-doth(muslin)
J teaspoonse-,. 'en spicesseasoning
WITH 2 te~poons ground cumin
2 te~poons pepper
APRI
COTS ~-.cup (3 1·•i oz 100 g) dried apricots,chopped
2 beets (be-cttoots ),grated
olii:eoil, for brushingand driz:ding
salt
Put the onion and chicken into a foodprocessorand process

until finelyground (minced), then rip into s bowl. Add the
bu.lgurwheat,se-,.-cn spi«s seasoning,cumin, pepper, spricots,
and beets {bectroots) , season well\\ith ssh, and knead until
thoroughlycombined. Preheat the o\·en to ,400◊►- 200°c,G3s
!'.lark6. Brusha 12 inch.30cm round c:?kcpan with a link oil
and put it into the o,-ento warm for 5 minutes. Firmlypl'C"ss
the chickenmi.xtlltt'into the prepared pan, score the top into 8
portions, and drizzle"ith oil. B:!kcfor 2~30 minutes.
,,, MU:ltt ASII U l...1.

11$
tim.::1 hour,plusS()tlki11g
Prt-p,;triJU(/11 and chilh·11gtime
Cooki11g
CHICKEN Mak<10-u
2 1,. tb I kg skinless.bonc:lcsschickenbressts.coarsdy chopped

KIBBEH 1.·•
2
ionion
teaspoons dried oregano
OVALS J
2
teaspoon pepper
teaspoons ground cumin
WITH J teaspoonSt'\'cnspices seasoning
2 teaspoons sslt
LAMB 2 t1blespoonschopped fmh parsley

~nc-rous 2 cups ( 1J oz,300 g) bu.lgurwhcst, soaked in w:itcr for
10 minutes and sqU<czcd out in chccscdoth (muslin)
FILLING Fortlufilling
J teaspoonoliveoil
9 oz 2 50 g ground (minced) bmb
J onion, chopped
1/1 cup ( 11/: 01.q.o g) pine nuts, toasted
1 teaspoon pepper
2 teaspoon chopped sage
Put the chickeninto 9 food processorgnd processuntil findy

ground (minced), then tip it into a bowl. Put the onion,
oregano,pepper, cumin, St'\-tnspices seasoning,salt, ~ind
pmley into the food processorand process until finc:lyground.
Add the onion mixtureto the chickenand knead wdl, then
3dd the bulgur whcst and continue to knead until thoroug:hJy
combined.M..akcthe filling. Heat the oil in s skilletor frying
pan, add the lamb,and cook a•cr medium heat,stirring
frequently,for S-10minutes until evenlybrowru:d. Reduce
the he3t, add the onion, and cook, stirring:occasionally,for
another 5 minutes.Stir in the pinenuts, sevenspicesS<3soning:,
and pepper and cook for s few more minutes.Remo,-c
from the heat, add the sage, snd let cool. Preheat the O\·cn
to 35oeF180°cG-J.sMark5. lines bakingsheet \\ith w:u;
(gre3scproof)paper. l.3y a piece of plastic"TlP (clingfi)m)
on the work surface.~'ith dampened hands,sh:tpe3 golfbsll-
slzcportion of the chickenmixtureinto a patty that is slightly
biggerthan an 0\'31 lcibbchmold and is about "• inch.5 mm
thick.Put the patty on the plasticnT:lp. line the mold with
pbstic ~mp . Shapeanother tundful of the chickenmi,...-urc into
3 patty to fit into the mold nith the same thicknessa.sthe base.
Spoon 2 teaspoonfulsof the fillingon top of the base patty,
put the mold O\~rthe top, and push down tightly.Rcmo,-cthe
mold and carcfuJlytske awaythe plastic"np. Trim the edge
to crc3te3 smooth finishand put the kibbchovalsonto the
prcpam.i bakingsheet. Rcpc3tuntil all the miicturch:tsbeen
used. Brush nith oliveoil and bake for 15- 2 0 minutes.
'" MUU A .ll"IIU U IU

Cooki11g
CHICKEN Mak<10-u
2 1,. tb I kg:skinless.bonc:lcsschickenbressts
KIBBEH i onion, gr3ted
1.·•
2 teaspoons dried oregano

OVALS J
2
teaspoon pepper
J teaspoonSt'\'cn spices seasoning
J teaspoonsalt
t6..l!I.S 2 t1blespoonschopped fmh parsley
~~I ~nc-rous 2 cups ( 1J oz,300 g) bu.lgurwhcst, soaked in w:itcr for
10 minutes and sqU<czcd out in chccscdoth (muslin)
Fortlufilling
J t:ablcspoon oliveoil
J onion, chopped
1.·•i cup ( 2 01.150 g) pine nuts, toasted
•..·; cup (2 01i50 g) walnuts.chopped
/1 cup (2 oz 50 g) dried spricots.,chopped
1
J heaping tc3spoonground sum9c
Put the chickeninto 3 food processorsnd processuntil finely

ground (minced), then tip it into 9 bowl.Put the onion,
oregano,pepper, cumin, St'\-tnspices seasoning,salt, snd
parsley into the food proces.wrand pro«ss until finc:lyground.
Add the onion mixtureto the ehiekcnand knead well,then
3dd the bulgur whest and continue to knead until thoroug:hJy
combined.Chillin the rdiig:entor for I hour. Preheat the
0\-ro to 35ocF 18oec.Chs Mark 5. Linc 3 bakingsheet nith wa.. x
(gmtseproof)paper. M.skcthe filling.Heat the oil in a skillet
or fl)ing:pan, 3dd the onion, and cook O\'er lowheat, stirring
occasionally,for 10 minutesuntil lightlybro\mcd. Stir in the
nuts, apricots,.andsumac snd cook for snothe:r2 minutes.
D:impen)-OUT handswith a little water snd shape a handfulof
the chickenmi.xtUtt- into sn ovalto fit the palmof your hand.
Useyour index fingc-rto make 3 hole in the top, then g:radwlly
m3k,c a hollO\\;working: around with your fing<rto create a thin
wall.:\dd a ti1blespoonfuJ of the filling,sealwith a pinch,.and
reshapeinto an 0\'31. Repeatthis until all the chickenmixture
has been used. Put the kibbehon the preparedbakingsheet
.and bake for 15-20 minutes or until rooked through.
"'
tim.::1 hour,plus S()tlki11g
Prt-p,;triJU(/11 tim,·
Cooki11g 1im<·:
JOmUmus
CHICKEN Mak<10-u
2 1,. tb I kg skinless.bonc:lcsschickenbressts
KIBBEH 1.·•
ionion
z teaspoons dried oregano
OVALS J teaspoon pepper
z teaspoons ground cumin
WIT
H z teaspoons sc,·en spie<sseasoning
z teaspoons sslt
GOAT
CHEESE z t1blespoonschopped fmh parsley
10 minutes and sqU<czcdout in chcescdoth (muslin)
FILLING ofo-coil, for drizzling
Fortlufilling
1h cups (5 oz. 140 g) sun~ricd tom!ltoes,chopped
~tb,.,s' ; oz zoo g goot ch«sc,slie<d
y.u14;~ •..·; tesspoon pepper
Put the chickeninto 3 food processor:1.nd processuntil finely

ground (minced), then tip into 3 bowl. Put the onion, oreg:mo,
pepper, cumin, sC\-cnspices sessoning,S3lt,and p:trSleyinto the
food processor:1.ndprocess until findy ground. Add the onion
mi)."tllte to the chicken:1.nd knead wdl, then :1.ddthe bulgur
whest and continue to knead until thoroughJycombined.
~heat the O\·ento 350°r 18oec.G3sM..ark4. Linc a baking
sheet with wa.x(greaseproof)paper. Lay a piece of plastic "TlP
(dingfi1m) on the work sulface.\\-ith dampened hands, shape a
golf ball-size portion of the chiekcnmO."tUre into 3 patty th!ltis
slightlybigger than 3 crescent-shaped kiblxh mold and is ,bout
1
.1•inch s mm thick. Put the patty on the pbstic wr.tp. Line the
mold with plastic "np. Shape another handful of th<chicken
mi,."tUre into 3 patty to fit into th< mold \\ith the same thickness
3S the b~. Put 3 tablespoonfulof chopped tonutocs !Inda
piece of goat cheese on top of the base patty, put the mold 0\-cr
the top, and push down tight1y.Remo\-Cthe mold !Indcarefully
ta.kcaway the plastic "np. Trim the edge to givea smooth
finishand put onto the prepared bakingsheet. Repeat until ,JI
the mi,."tUre h!isbeen used. Dri:a:lelightly\\ith oli\·eoil and
bake for 30 minutes
MUU A .ll"IIU U II$

"'
tim.::;o mi11uus.,
plussoaki11g
Cooki11g 1im<·:
1lio11rJOminuus.
LARGE S.-r't\'S8
1,. 11/ .
JhSooghalfkgoflamb
LAMB 1 largeonion, coarsdy chopped
1 teaspoon St'\'cnspices seasoning
KIBBEH 1 tc3spoonsground cumin
1 teaspoon pepper
1 tc3spoon dried mint
31,Scups (Jh lb 510 g) bu]gurwhcat, soaked in water for
10 minutes and sqU<czcdout in chcescdoth (muslin)
oll':coil, for brushingand driz:ding
Fortlic·filling
1 teaspoonoliveoil
1 lb 2 oz 500 g ground (min«d ) bmb
2 onions, chopped
~-. cup (3 oz.·So g) pine nuts, toostcd
1 teaspoon pepper
1 teaspoon salt
1 teaspoon ground coriander
1 tc3spoon ground cinnamon
First make the filling. Heat the oil in 9 skilletor frying pan,
3dd the lamb,and cook o,·cr mediumheat,stirring frequently
for S-10 minutes until evenlybrowned. Reduce the hc:tt,
3dd the onions, and cook, stirring occasionaOyfor another
5 minutes. Stir in the pine nuts, seven spices seasoning,pepper,
salt, ground cori:mdcr,snd cinrumon :tnd cook for :t few
more minutes. Remo,-cthe p:tn from the heat. 1rim the fat
from the l:tmb,then cut the me:ttoff the bone. Put it into :t
food processor\\ith the onion snd proccs.suntil findy ground
(minced) .Tip it into 3 bowl, :tdd the seven spices seasoning,
cu.min,pepper, mint, :tnd bulgur wheat, knc3d until thoroughly
mixed. Preheat the O\'rn to .i,oo0r 200 ° c'Gas Mark 6. Brush:t
12 inch 30 cm round C3kepan \\ith slink oil and put it into
the O\<tnto Wltm for 5 minutes. Divide the mi,.-iurein half snd
firmJypress one h:tlfinto the prepared pan. Add the filling,
then CO\'trwith the rem!liningl:tmb:tnd bulgur whc-!!tmixture,
pressing firmly.Score-the top into 8 portions, drizzle "ith oil,
:tnd b3ke for 50 minutes. Serve immcdi:ttdy.
MU:ltt ASII U l...1.

11$
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rR:tD tU lll lUH~II
'"
Cooki11g 1im<·:
10minutes
FRIED S.-r't\'S,f-0
J largeonion
LAMB 1 lb 5 oz.600 g bondess legofbmb. diced
z1 ! cups ( 12 oz.350 g) bulgur whest, soak in water for 10
KIBBEH minutes and squeezedout in cheesedoth (muslin)
J teaspoonSt'\'enspices seasoning
J teaspoon ground cwnin
J teaspoon pepper
J tc3spoondried mint
sunfloweroil, for dcep-ftying
Fortlic·filling
J t:ablespoon oliveoil
; oz zoo g ground (minced) lamb
J onion, chopped
,,, cup ( 1li: or.q.o g) pine nuts, toa.sted
•..·; tesspoon se,..cnspices seasoning
•..·: tesspoonground cori3ndcr
•..·; tesspoon ground cimumon
First, make the filling.Heat the oil s skilletor fryingpan, add

the l3tnb,and cookO\'Ct mediwn heat, stirring frcqucntly,for
8-10 minutes until evenlybrowned. Reduce the he!!t,add the
onion, snd cook, stirring occasion:tJly,for another 5 minutes.
Add the pine nuts, SC"\'en spices seasoning,pepper, salt,
cori:mder,3nd cinnamon and cook for a few more minutes.
RcmO\-ethe pan from the heat and set sside. Put the onion
3nd lamb into a food processor3nd process until finelyground
(minced).Tip into a bowl, ,dd the bulgur wheat, seven spices
sea.wning,cumin, pepper, and mint, and kneadwdl until
thoroughlycombined. Dampen your hands \\ith a litt1e\\·ster,
take 3 handful of the miicture,and mold into m OV'Sl to fit the
palm of your hand. Use your indeicfingerto make s hole in the
top, then graduallymake a hollow,workingaround u.ith your
fingerto create 3 thin wall. .\dd s tablespoonfulof the filling,
seal with a pinch, and reshapeinto an o\·:t1.Repeat this to until
3lJthe bmb snd buJgur miicturchas been used. Put the kibbeh
onto 3 baking sh«t and chill in the refrigeratorfor I hour.
Heat the sunfiow~roil in a d«p -fi)-erto 350°F J8o0 c or until a
cube of bread browns in 30 seconds. Carefully3d,dthe kibbch
to the hot oil1 in batches, snd cook for Jo minutes. Dnlin on
paper towds snd ser\'C'warm.
MU:U AS ll UUII$
"'
Cooki11g 1im<·:
JOmUmus
BAKED S.-r't\'S,f-0
J largeonion
LAMB 1 lb 5 oz.600 g bondess legofbmb. diced
z1 ! cups ( 12 oz.350 g) bulgur whest, soak in water for 10
KIBBEH minutes and squeezed out in cheesecloth(muslin)
J teaspoon pepper
oll':c oil for brushing
Fortlic·filling
J t:ablespoon oliveoil
; oz zoo g ground (minccd) lamb
J onion, chopped
,,, cup ( 1li: or.q.o g) pine nuts, tossted
•..·; tesspoon sc\·<nspices seasoning
•..·: tesspoonground cori3ndcr
First make the filling.Heat the oil in s skilletor frying pan, sdd
the l3tnb,and cookO\'Ct mediwn heat, stirring frcqucntly,for
8-10 minutes until evenlybrowned. Reduce the he!!t,add the
onion, snd cook, stirring occasion:tJly,for another 5 minutes.
Stir in the pine nuts. se,..enspices seasoning,pepper, salt,
cori:mder,and cinnamon and cook for a few more minutes.
RcmO\-efrom the heat gnd set 3side. Put the onion and
lamb into 9 food processorand process until findy ground
(minced).Tip into a bowl and sdd the bulgur wheat, se,-cn
spices se-gsoning,cumin, pepper, and mint, and kne-!ldwdl
until thoroughlycombined. Dampen your hands with a little
water, take 9 handful of the mixture, and mold into an o\·:11to
fit the palm of your hand. l:s.<your index fingerto make a hole
in the top, then gn.duallymake 9 hollow,workingaround "ith
your fingerto create a thin wall.Add a tablespoonfulof the
filling,seal v;itha pinch,and rcshgpeinto an O\~LRepeat this
until gJIthe lamb and buJgur mi,."tUre h9s been used. Brush3
baking sheet with oil, put the kibbeh onto it, and chill in the
n:ftig('T3torfor J hour. Preheat the O\'rn to 400°l' 200°c Gas
Mark 6. Brush the kibbehwith oil and bake for 30 minutes or
until cooked gnd golden.
'" MU:U AS ll U l...1.

11$
Prt-p,;triJu(/11
tim.::,10-45minuus, plussoakillgand clii/Hng
tinu
Cooking1im<·: 40 mimacs
LAMB
MINI S.-r't\'S,f-0
KIBBEH J largeonion
1 lb 5 oz.600 g bondess
21!
legofbmb. diced
cups ( 12 oz.350 g) bulgur whest, soak in water for 10
AND minutes and squeezedout in cheesedoth (muslin)
YOGURT J teaspoonSt'\'enspices seasoning

J teaspoon pepper
J tc3spoondried mint
~nc-rous 2 cups ( 18 fl oz.5ooml ) plain (natunJ ) yogun
J tablespooncornstarch (cornflour)
•..·: cup (3 1··: oz 100 g) ba.smstirice, rinsed
J teaspoonoliveoil
3 garlicdo\~s. chopped
2 tl1blespoonschopped fresh mint
Fortlufilling
J tablespoonolive oil
7 oi.200 g ground (minced) lamb
J onion, chopped
,,, cup ( 1li: or.q.o g) pine nuts, toa.sted
•..·: tesspoon se,.-cnspices seasoning
•..·: tesspoon pepper
•..·: tesspoon salt
•..·; tesspoon ground cori3ndc-r
First, make the filling.Heat the oil in 3 skillet or ftyi.ngpan, add

the l3tnb,and cooko\·<r mediwn heat, stirring fr<quently,for
8-10 minut<suntil evenlybrowned. Reduce the he!!t,add the
onion, gnd cook, stirring occasionllly,for another 5 minutes.
Stir in the pine nuts. se\-enspices seasoning,pepper, salt,
cori:mder,and cinnamon and cook for a fewmore minutes.
RcmO\-ethe pan from the heat. Put the onion and lamb into
3 food processorand process until fin<lyground (minced).
Tip into a bowl, sdd the bulgur wheat, s.<venspices seasoning:.
half the cumin, the pepper, snd dried mint, snd knead until
thoroughlyincorporated. Dampen your hands v.ith a little
V.'3ter,tak<a tundful of the mixture, and mold into an o\·ll
to fit the palm of your hand. l:sc your index fingerto make a
hole in the top, then graduallym!lkc3 hollow,workingaround
\\ith your fingerto create 3 thin wall. .\dd a tablespoonfulof
the filling1 seal \\ith 3 pinch1snd reshape into an 0\'3.l. Repeat
this to until aJIthe l3tnb and bulgur mixture has b«n used. Put
the kibbeh onto a baking sheet and chillin the refrigeratorfor
J hour. Meanwhile,pour the yogurt into a largepan and 3dd
1% cups (t4 fl oz.400 mJ) "''3ter,then whiskin the comstuch
(cornflour) and bring to a boil,whiskingconstl.lndy.. \dd the
rice, then add the kibbeh, reduce the he3t, and simmer for
30 minutes. Heat the oil in a skilkt or fryingpan, add the
garlic, gnd cook O\'Crlowheat, stirring:frequently,for a few
minutes until lightlygolden. .\dd the garlic to the kibbch, then
3dd the fresh mint gnd remainingcumin. Seasonn-eOwith Sllt
and pepper gnd serve.
tim.::1 hour,plus S()tlki11g
Prt-p,;triJU(/11 tim,·
Cooki11g 1im<·:
50minutes
LAMB Mak<10-u
tb I kg bone-lessleg of lamb,chopped
KIBBEH 2 1,.
1.·•
2
ionion
teaspoons dried mint
OVALS J
2
teaspoon pepper
J teaspoonsalt
2 t1blespoonschoppedmint
10 minutes and sqU<czcd out in chcescdoth (muslin)
ofo-coil, for brushingand drizzling
Fortlufilling
i tesspoon olive oil
1.·•

J onion, chopped
1/1 cup ( 11/: 01.q.o g) pine nuts, toasted
•.•·•tesspoon sc,..cnspices seasoning
1.·•
i tesspoon pepper
Put the bmb into a foodprocessorsnd proces.suntil findy

ground (minced), then tip into 3 bo•,d. Put the onion, dried
mint, pepper, cumin, st'\·cnspi«s seasoning.s:iJt,and fresh
mint into the food processorand process until finelyground.
Add the onion mixtureto the bmb and knesdwdl, then sdd
the bu]gur whest, snd kneaduntil thoroughlycombined.
Mske the filling.Hest the oil in 3 skilletor ft)ing pan, 3dd the
lsmb,3nd cookover mediwn hest, stirring frequent~·.for 8-10
minutes until evcntybroi.\ncd.Reducethe hest, sdd the onion,
3nd cook, stirringoccasion:tOy, for 3nother 5 minutes.Stir in
the pine nuts, se,.-cnspicesseasoning,snd pepper 3nd cook for
3 fewmore minutes. Remo\~from the hrot snd let cool.
Prchest the O\·ento 350°r 1Soec.GssM.srk4. Brush:t baking
sheet with oliveoil. Lsy3 pieceofplasrie \\Tap(dingfi.lm) on
the work counter.\'\°ithdampenedh:tnds,shspe :t golf ball-size
portion of the l:tmb3nd bulgur whe-!ltmixtureinto 3 patty th:tt
is slightlybiggerthsn 3 eresccnt-sh:tpcdkiblxh mold snd is
3bout 116 inch 5 nun thick. Put the patty on the pbstic wr.tp.
Linc the mold "ith plastic"np. Shspc another handfuJof the
lsmb and bulgur whrot mixtureinto :t patty to fit into the mold
\\ith the same thickness:ts the base. Spoon 2 teaspoonfulsof
the fillingon top of the base patty,put the mold over the tOPi
3nd push do"n rightly.Remo\·ethe mold snd carefullyuke
3waythe pl~tic wrap.Trim the edge to crrote s smoothfinish
3nd put onto the preparedbakingsheet. Repeatuntil
3lJthe mixturehas been used. Put the kibbchonto the
prepared bakingsheet,drizzle lightlyv;itholiveoil,3nd bake
for 50 minutes.
"' M l: U t AS ll UUII J
"'
tim.::20 ,,,;,mus
Prt-p,;triJu(/11
Cooki11g lim<·:5fr.55mi11UU'S
CHICKEN S.-r't\'S4
cinnsmon stick
FATTE
R J
6 c:mbmom s«ds
4 dO\'CS
3 skinless,bondcss chickenbreasts
J t:ablcspoon oliveoil
J onion, sli«d
J teaspoonpaprib
1/, cup (3 oz.·So g) pine nuts, toasted
2 pita bresds, to3stcd
salt snd pepper
furtlUJ~Url SiJll(c"
2 t1blespoonschopped mint
2 t1rragonsprigs.,chopped
Bring3 p:tn of water to a boil and :tdd the cinrumon stick.

cardsmom seeds, and doves. Rcdu« the heat so th3t the
surfaceof the water is barelybubbling, 9dd the chicken,and
poach for 45 minutes or until \·ery tender. lift out the chicken
v;ith3 slotted spoon and let cool, then shm.i into bite-size
pie«s . Hc:i.tthe oil in 3 skilkt or ftyingpan, add the onion, and
cook o,-crlowhcst, stirringoccasionally,for 5 minutesuntil
softened..\dd the garlicand cook for snother minute,thc-nstir
in the-shttddcd chickenand papriks and sc-a.wnwdl \\ith ss1t
and pepper.Cook for 3 fc-wminutes until he3ted through, then
mnsfer to swarm servingdish..\ti.x together all the-ingredients
for the yogun sauce-and spoon it o,·c:rthe chicken. Sprinkle
v;ith the-pine-nuts. Cut the toasted pita breads into squ:i.res,put
themon top of the dish, and scr,-c- .
MU:lttASII U l...1.
11$
tim.::10 minuus,plusch;[Ji11gtime
Prt-p,;triJu(/11
Cooki11g 1im<·:10minutes
HOMEMADE Mak<s4
q oz.400 g ground (minced) lamb

SPICY 2 garlicclo\'CS,
crushed
1h -inch ,4-cm picccofITT"sh gingu,gratcd
LAMB 1.·•i tesspoon ground cinnamon
SAUSAGE J teaspoonground coriander

•..·; tesspoon ground allspice
•..·; tesspoon ground do,·cs
•..·; tsp paprika
J teaspoonsalt
J teaspoon pepper
3 tablespoonsfresh orange iu.i«
5 t:ablcspoonsoliveoil
Le-bancsc.\ti.xcdS:tbd (s« page 58), to scn-e
Usingyour hands, mix together the lamb,g:i.rtic,ginger,

cinnsmon, cumin, cori:mdcr,sJlspi«, cloves,paprika,S31t,snd
pepper in a bowl until thoroughlycombined. Gnldually sdd
the onngc juice and 2 tabkspoons of the olivc oil and knead
the mi,."tUrcfor 3-4 minutes.C1wcrthe bo•.d "'ith pbst:icwnp
(dingfi1m) and chill in the rcfrigcr.uoro,ttnight until firm.
The follO\\ingday,sh:tpc fing<r•likes:tus:tgesfrom the bmb
mi,."tUre. Heat :t skiOetor fryingpan :tnd3dd the rem!!iningoil.
Add the s:tusagesto the pan, in batches, snd cook O\'Crmedium
heat, turning fi"<quent1y, for JO minutes. Servehot with :t
Lc-bancses:thd.
tim.::20 ,,,;,mus
Prt-p,;triJu(/11
Cooking1im<·: 10,m·mttcs
HOMEMADE Mak.·s4
4 skinless.bondes.schic.kenbre~ts, coarselychopped
CHICKEN 2 garlicclo\'CS,
J t:ablespoon
crushed
:a1':tt:1.r
SAUSAGE 1
.1•te!lspoonchili fl:tk<s
J te:tspoons:tlt
J te:tspoonpepper
3 tablespoonslemonjuice
5 t:ablespoonsoliveoil
Lc-bancse.\ti.xedSabd {s« page 58)1 to ser,-c-
Put the chic.keninto 3 food processorsnd processuntil finely

ground (minced). Tip it into :t bowl,sdd the garlic,spi«s,
salt, pepper, lemonjuice,snd 2 tablespoonsof the oli,-c-oil,
3nd knead wellfor 3- ,4minutesuntil thoroughlycombined.
Co,-crthe bowl\\ith pbstic v;np (dingfilm) :tnd chill in the
refrigeratorO\'<rnightuntil firm.1"'hefollo,\ingd:ty,m:tk<
finger•likes:tus:tgcsfrom the mixture.Heat :t skilletor ft)ing
pan snd :tdd the remainingoil. Add the sausagesto the pan, in
batches,3nd cook O\'Crmedium he:tt,turning fi"<quently, for
10 minutes.Servethe s:tusageshot \\ith s U:banescsal:td.
'"
tim.::10minuus
Prt-p,;triJu(/11
CHICKEN S.-r't\'S4
q oz.400 g chick<nlfrc-rs,diced
LIVER
S i te!!spoonsalt
1.·•
WITH
furgarlicand kmon muu
GARLI
C 4 garlicdo,-es
11, cup ( 11. pint 150 m1) cxtn \'irgin olive oil
AND ju.ice~,;:lemon
salt and pepper
LEMON Put the chickenti\·crsinto a dish, sprinklewith the ss1t,and
SAU
CE toss well. Heat the oli\'Coil 9 skilletor frying pan, 9dd the
chicken livcrs,snd cook over medium heat, stirring frequently,
for 15minutes. .\kanwhilc, mgkc the sauce. Crush the garlic
v;itha pinch of salt in a mortar u.ith a pestle . .\dd the oil oli\~
and lemon jui« and stir well.Season with sslt and pepper.
Pour half the sauce o\·cr the li,u and removethe pan from
the hcat.1hnsfrr the livermi'-"ttlteto a w:irm saving dish and
scn-c immcdi:ttdywith the rcmsiningsauce on the side.
ui1tc·:10 minuus,plusman·11,ui11g
Prt-p,;triJtt(/11 time
CHICKEN S.-rt".·s2
skinlessbonckss chicken breasts,sliced

2
SHAWARMA garlic clo,'eS.crushed
2
t:ablespoonolive oil
J
J teaspoonSC\'cnspices seasoning
i te!!spoonsea salt
1.·•
•.•·•te!!spoonchili flakes
juice of I lemon
•.•·•icebergknuce, shredded
J t:ablespoonchopped fresh parsky
J t:ablespoonchopped fresh cilantro (coriander)
8 cherry tomstoes, hah-cd
lemonjuice, to taste
2 Lebaneseflatbrc3ds,w:irmed
2 t1blcspoonsHummus (sec page 38)
salt and pcppc:r
Put the chicken,g:irlic,oliveoil,SC\-Cn spiccsse:tSOning

. 1 teaspoon
pepper,sea Slit,c:hiti6:i.kcs,and lemonjuice-into a bowl,mixwc:O,
3nd kt nurin:ite for I hour..\teanwhik, put the kttuce, pars!<)·,
cihntro (corisndCT ), snd tom:ltocsin :i.notherbowl:i.ndscason
"1th salt and pepper.Heats 1:1.tgC' skilletor fryingpan, :i.dd311
thechicken:i.ndnurin:i.de,and cook0\-ermcdiwn heat,stirring
ft(quently,for 1~J 5 minutesuntilthe chickeniscookedthrough.
•~ a squcczcof lemonjuiC'C' :i.ndtcll\O',~ the pan fromthe heat.
Lsyout the warm ffatb«:i.dsout snd dl\ide the ssbd between
them.Spoon the chickenon top,3dd a spoonfulof hummus to
each.and rollup tightly.Scn-cimmediat~·.
MU: U AS ll UUII$
tim.::20 ,,,;,mus
Prt-p,;triJu(/11
Cooki11g 1im<·:1 lio11r10mi11uu-s
EGGPLANT
Mak<s4
3 eggplants(aubergines), cut into 1..·,-inch.5-mm slices

MEAT ofo-coil, for brushing
3 cups ( 1 2 oz.350g_)g:mcd mo:a:ardlacheese
ROLLSsea salt
Fortlufilling
J 2 oz. 350 g ground (min«d ) lsmb
5 01., 150 g ground (minced) b«f
q oz.400 g:canned chopped tomatoes
i te!!spoonground cinrumon
1.·•
J teaspoonpaprika
2 th}mc sprigs, chopped
1 teaspoondried rosrmarr
Salt and black pepper
Heat a ridged grillpan. Brush the eggplant (aubergine) slices

v;itholiveoil on both sidesand sc:tSOngenerouslywith sea salt.
Put them on the pan and cook for 5 minutes on each sicks or
until softened and cooked through. l:sing:tongs.,transfer them
to a v;itc" rad and let cool whileyou m!t.kcthe filling. Heat a
largeskilletor fryingpan, add the lsmb and b«f, and cookov<r
medium heat, stirring frequentJy,for 8-10 minutes until e·...-enly
browned. Reduce the hC3t,add the onion and garlic, and cook.
stirring o«:asioiully, for 5 minutes. Add the tomatoes, refill
the can with water,and add to the pan. Add aJIthe spices and
hetb6 and simmer, stirring occasionally,for ,45 minutes. Season
v;ith salt and pepper to taste and remo\~ the pan from the heat.
~heat the broiler (grill). Put a spoonful of the fillingon the
\\idcr end of an eggplant slice and roll up. Put the roll on s
baking sheet with the scam underneath. Continue ms.kingrolls
in this way until all the eggplant slicesha\-C-
been used.
Sprinklethe rolls....,;thgrated mo123rellaand season "'ith
pepper. Put the bakingsheet under the broiler and cook for 2:-3
minutes or until the ch«se ha.smelted.Sen-c immediately.
"'
Prt-p,;triJu(/11
tim.::20,,,;,mus, plusm,m·11,uing
tim,:
Cooking1im<·:10minutes
LAMB S.-r't\'S4
oz.350glamb tenderloin (fillet) , sliced

SHAWARMA garlic 12
clo\'CS,
crushed
2
t3blespoonsoliveoil
2
1
.1•tesspoon ground cinnamon
i tesspoon ground cumin
1.·•
J teaspoon pepper
2 teaspoons dried mint
pinch of paprika
juice of fl: lemon
1
.1•iceberglcnucc, shl"(dded
J t:ablcspoonchopped fresh parsley
J t:ablcspoonchopped fresh mint
8 cherry tomstoes, hah·cd
lemonjuice, to taste
2 Ubancsc ftatbrcads,warmed
2 t1blespoons Garlic Dip (s« page 4 3)
salt snd pepper
Put the bmb, garlic,oti\·coil,se,-c-nspicessc:tSOning,

cinnsmon, cumin, pepper, sea salt.dried mint. paprika, and
lemonjuice into s bowl,mix wdl, and let marin!ltCfor J hour.
Meanwhile,put the lcttu«, parsley,fresh mint, ,nd tomstoes
in another bowl and sesson with S3ltand pepper. Heat a large
skilletor frying pan, sdd the lamb md marim1de,and cook a•er
medium heat, stirring frequentJy,for JO-JS minutes until the
me3t is cooked through. Add a squeeze ofkmon 3nd rcmo,~
the pan from the heat. Lay out the warm flatbrcadson a work
surface and di\ide the salad between them. Spoon the bmb
on top, sdd a spoonful of garlicdip to each, 3nd roll up tightly.
Serve immcdistdy.
'" MU:U AS ll UUII$

tim.::15mUmus
Prt-p,;triJu(/11
Cooki11g 1im<·:11mi11uus
FISH S.-r't\'S Z
cod loin
q oz.400 g
SHAWARMA•..·;t1blespoons
2 oliveoil
tesspoon sea salt
i tesspoon
1.·• pepper
pinch of paprika
J t:ablcspoon salted capers, rinsed
•.•·•ice-bagknucc, shredded
J tablespoonchopped fresh dill
J tablespoonsnipped chopped fresh chi,-es
8 cherry tomatoes,hah·cd
2 Lebaneseflatbl"(ads, warmed in the o,-cnor under the
broiler (griU) for a fewminutes
juice of fl: lemon
2 t3blespoonsGarlic Dip (see page 43)
salt and pepper
Rub the cod loin with the oliveoil, sea S3lt,I!: tc3spoonpepper,
and the paprika. Heat a skilletor fryingpan, add the cod and
cape.rs,and cook for 5~ minutes on each side or until the
fleshflakeseasily.RcmO\·cthe pan from the heat, lift out the
cod v;itha spatub (fishslice) , and flakethe fleshinto hrgc
pice<s.Set aside ,\ith the capers and pan juices.Put the lettuce,
parsley,dill,chi,-ts, snd tomatoes into a bowl and season with
salt and black pepper. 1...3.y
out the flatbresdson a worksurface
and divide the sabd between them.Top with the fish,capers,
and 9 spoonfuJof garlic dip on each. Squeezethe lemon jui«
0\-tr the top and roll up rightly. Serve immedi:udy.
"'
tim.::15mUmus
Prt-p,;triJu(/11
Cooking1im<·: 5 lioim
LAMB S.-r't\'S4
1¥. lb.800 gbmbtongue

TONGUE 2 b3y leaves
J teaspoonsalt
AND J tablespoonoliveoil
J brown onion,sliced
TOMATO J m.i onion,sliced
3 tablespoons tom!ltop~te (purie )
STEW J teaspoondried basil
•..·; tesspoon sc,..cnspices seasoning
J teaspoon pepper
Le-bancsebread, to ser\·c
Put the tongue,bay leaves,and Slitinto a largep:in,pour in

boilingwater to 00\·er, and bring to a boil o••crmediumhe:tt.
Reducethe hest,co\tt, andsimmer for4 1.-·; hours or untilthe
tongueis\-crytender.Remo\'<the pan fromthe heat, then drain
the tongueand let cool.C3.l'd'uUypcd off the skinfromthe tongue
and discs.rd.Cut the meat into chunks. Heat theoil in a b.rgc
pm, 3dd the onions,:md cookO.'<rmedium-lowheat,stirring
ft(quently,for about 8 minutesuntil softenedand lightlybra.,.,ncd.
•~ theme:u,tom:1topaste:(pwi-c), oosil,and all the spicesand
stir wc:O.A>urin boilingwater to CO\<cr and bringback a boil,
thenreducethe heat andsimma foranother2 0 minutesuntilthe
tomatoS3ute has f'roucedand thickened.&n-c i:mmcdutdywith
Leban= bread.
,,.
tim.::;o mi11uus.,
Prt-p,;triJu(/11 plus us tingrim<
Cooki11g
1im<·:
J0-15minuic."'S
LAMB Mak<sz largt·pi::.::.as
1¥. cups (; 01.-2oog) turd (strong) wholewheat (wholemeaJ)

MANAKI
SH bread flour
1'/2cups (6 oz 1;5 g) 311
- purposc (plain) flour,
1.·•icnvdopc 3ctivc dry (fast-action) yea.st
i tablespoonssJt
1.·•
2 teaspoons o.11'3 virginolive oil, plus cxtr.l for brushing
Jt,,; cups (1/: pint.300 ml) tu.kcwarmwater
Forthe·toppi11g
q o:qoo g ground (minccd) lamb
4 t1blespoonstomato paste (pllm: )
J m.i onion,sliced
3 01.185g spicy saussgc, sliced
2 t1blespoonschopped fmh mint
salt and pepper
First, make the dough. .\fo, togetherboth types of flour, the

)'e!!St,sndsslt in 9 bowl, then sdd the oil ~indgr:idu:iJlystir
in the tu.kcwannW3tcruntil a dough forms.Youmay need a
little kssor more water to bring the dough together. Knead
the dough for 10 minutes, then shape it into a ball, return it to
the bowl, gnd dust u.ith 3 Jittleflour. Co,-crrightly"ith plastic
wr.tp (clingfilm) snd leavefor I hour in a wmn, d:irkpbce to
rise. M.eanwhilc,nuke-the topping, Heat 3 heavypan, add the
lamb,and cook over mcdiwn heat, stirring frequent~·.for 8-10
minutes until evenlybroi.\·cd.Reduce the heat, add the garlic,
mint, spices, and scant h cup (J' ·: fl 01., 100 ml) v;-atcr,and
simmer, stirring occasionally,for 20 minutes. Removefrom the
heat and season wdl \\ith salt snd pepper. Preheat the O\'rn
450°ic230°c Gas .\lark 8. Brush z baking sheets u.ith oil.
Tum out the dough onto s lightlyfloured swface gnd punch
dou.-n(knock back), then di,idc it in h:ilfwith your hands.
Rollout each piece of dough on s lightlyfloured swface to a
circle snd then place on the prepared baking sheets. Sprcsd
the tomato paste (pwic ) C\-cnlyo,-crboth dough bases. Di,idc
the lamb mixture between them and spread to the edges
of the dough.1bp \\ith the onion snd sausageand bake for
lCH 5 minutes or until the bases arc crispy.Removethe pi:a:a.s
from the 0\-tn, season "ith salt and pepper, and sprinklewith
chopped mint. Cut the pi1.Z3s into slicesand scn·e immediately.
>lt t U AS ll U. U fll
tim.::15mUmus
Prt-p,;triJu(/11
COD Mak<s18
oz.350 g cod fillct,skinned

GOUJON
S 12
3 slices (3 01i80 g) wheat (brown) bread, crusts remo,-cd
2 tl1blespoonssnipped chi\·cs
WITH pinch of paprika
4 tl1blespoonsall-purpose (plain) flour
GARLI
CDIP JCgg
3 tablespoonsmilk
sunfloweroil, for d«p -ftying
salt and pepper
.lilI&.., ell_,;, Garlic Dip (s« page 43) and S31adgreens {lc3\~). to save
r,!IIv'"'yJ.~
Cut the fishinto strips and sct gsick.Put the bread into a
food processorand process to fine bm1.ckrwnbs.Tip the
breadcrwnbs onto a plate snd stir in the chi,"C"sand paprika.
Put the flour onto ~motherplate, season v;ithsalt ~indpepper,
and mix wdL Lightlybeat the egg with the milk in a shgJlow
dish. Heat the oil in 3 d«p -frycr to 350°F180°cor until 3 cube
ofbre:td browns in 30 seconds. Meanwhile,dip the fish strips in
the flour, sh!lkingoff any excess,then in the egg mi.xtu«, and,
fin9lly,in the breadcrumbs. Add the fishstrips to the hot oil, in
batches, 3nd fry for 8-10 minutes, until golden. Remo,-e"'ith a
slotted spoon gnd dr:iin on paper towels. Pile the goujons into
3 w:irmservingdish and scn·e immediately\\ith g:irlicdip and
sabd gr«ns (leaves).
tim.::10 minuus
Prt-p,;triJu(/11
Cooking1im<·: 4-5 mimacs
PAN-FRIED S.•r't\"S4
8 b.rgesardines,scaled, cleaned, gnd head and finsremoved

SARDINE
S 4 garlic do,'CS
•..·; tesspoon s31t
juice of I lemon
sabd gr«ns (leaves), to sm•e
Open out the sardines likea book and pbce on a work surface
skin side uppermost. Press firmJy:dong the backboneof each
fishwith your thumb.Tum the fish0\-Crgnd carefullyremo,-c
the backbones,snipping "ith scissorsat the t1il end.Trim the
sides of the sardines gnd set 3side in a dish. Crush the garlic
\\ith the salt in a mortar \\ith s pestle. Stir in the oliveoil gnd
lemonjuice, then pour the milCtureover the sardines3nd
rub in on both sides. Hest a hea,;· skilletor frying pan, add
the sardines, skinside down,and cook for 2-3 minutes, then
turn, gnd cook for gnother minute.Transfer the fish,skin side
uppermost, to individual plates and scn·e immediatelywith
s:tbd gr«ns (leaves).
MU:U AS ll UUII$
"'
,,,
tim.::10minuus
Prt-p,;triJu(/11
FRIED S.-r't\'S Z
4 sc-sbass fillets
SEABA
SS J
J
tablespoonbutter
tc3spoonsts.Smcseeds, toasted
ONA 2 t1blespoonschopped cilantro (cori:mdcr)
TAHINI squeeze of lemon juie<,to SCT\"<
AND fur the·saua

6 tablespoonstahini
CURRY J teaspoonsalt
juice of I lemon
SAUC
E J teaspoonhot curry powder
120ml water
~heat the O\·cnto 350°r 18oec.G3sM..ark4. .\ ti.xtogctha all

sauce ingredientsin a bowland stir in 1.-·: cup (,4 ft oz 120 m1)
water. Pour the S3UCC into an O\'ttlproofdish and put in the
0\-tn to Wltm. Cut each fish filletin half, score the skin\\ith
2 sbshes, and season nith salt and pepper. Heat s skilletor
fryingpan, sdd the butter, and when it has melted, add the fish,
skin side do\m. and cook for about 2 minutes until the skin is
golden ,nd crispy.Tum the filletso\·cr and cook for another 1- 2
minutes until the fleshflakese!islly.Rcmo••cthe dish from the
0\-tn, add the fish to the sauce,snd sprinklewith the sessme
seeds. Return the dish to the O\~nfor 5 minutes. Removefrom
the o,-tn, sprinkle the fishu.ithchopped cilantro (coriander),
add 9 squ«ze of lemon juice, snd serveimmedi3tdy.
,,, >lt t U AS ll U. U fll

•
1l
Prt-p:triJtWl1
tim<:SJminulc."'S
Cookinglime:,10mimacs
CARROT S.:rt\'S 4
AND 3 tablespoonsolive oil

J onion, chopped
CELERY
SOUP 6 cdcry stalks, chopped
5 carrots, chopped
J \·egcubk bouillon (stock) cube
salt and pepper
Heat the oil in s hrgc saucepan,add the onion, cckry, and

carrots, md cook cw<rlowheat, stirring occ~ionally, for
5 minutesuntil softened.Crumbk in the ,-cgctabkbouillon
(stock) cube and pour in water to ca,cr. tnc:reascthe he!!tto
mediumand cook for 15-20 minutesor until the n:gcti1bks
arc tender. Rc:mo,~the pan from the heat, ladle the soup into
a blender or food processor,and pro«ss until smooth. Se!!son
to taste with ssJt and pepper and serve imme&ndy.
Prt-p;triJtW111;m<:
JO minuus
Cookinglime:-.15
mi11uus
SOUP
MONK S.:rt\'So-$
Jcup (8 oz.225 g:)dried grttn lentils,rinsed

3 teaspoonssalt
)-"-,-1.>....l.
I l 1-'i cups (6 oz 1 ;5 g) bu.lgurwheat, soaked in hot u.-stcr
for 20 minutes and drained
1¥. cups (6 oz 1 ;5 g) all-purpose (plain) flour
14 o:z.400g canned chickpeas.drained gnd rinsed
1 onion, gr:itcd
1 teaspoonpepper
3 teaspoonssalt
3 tablespoonschopped fresh parsley,plus extra to g:imish
4 garlic do\'eS.crushed
juice of I lemon
Put the lentils into a larg<sau«pan, pour in S1.·•icups

(3h pints.2: liters) boilingW'3ter,sndbring back to a boil O\'er
medium heat. Reduce the heat, cm'er, gnd simmer for about
20 minutes until tender..\tcmwhilc, combine the bulgur
whC9t1 flour1 and chickpeasin a bowl then sdd the grated
onion, cumin, pepper, salt, and panlcy, and mix:wdl. Scoop
out walnut-sizepiecesof the mix:tutt and roll them into bslls
bctwcc:nthe palms of your hiinds.There will be about 40. \\;"hen
the lentils arc nearly tender, sdd the chiekpes balls to the pan,
replacethe lid, and simmer for another 15minutes. Combine
the crushed garlic,oti\·eoil, and lemonjuice. Pour this mixture
into the pan and simmer for snothcr fewminutes. Ladle
the soup and chickpeaballs into warm bowls, g:imish\\ith
chopped pmley, and serve immcdi:itcly.
,,,
Prt-p:triJtWl11im<:
20 minuus
Cookinglime:1lio11r
SWEET
ONION S.:rt\'S Z
tablespoon(1/:or.,15g) buner
SOUP J
3 onions, sliced
2 tablespoonsbalsamic\inegar
J tablespoonbrown sug:ir
S(nc:rous2 cu~ ( 18 fl oz 500 ml) hot beef stock
J rosemaryspng
1 barkaf
J tc3spoon\\-orccstCTS.hi:re
sauce
ju.iceof ~··
: lemon
salt and pcppa
!'.kit the buncrwith the oli\-eoil in a medium sauccpan,add

the onions.,incgar, and sugar,and cook 0\'(1' medium heat,
stirringoe<asioiully,for 25-30 minutes until the onions arc
,-crysoft and canmdiud. Pour in the stock,sdd the rosemary,
bay leaf, and\t'or«stcrshirc sau«, snd simmer for 25 minutes
until the soup has thickened.Remo,'<and discard the hcrl:,s.
Stir in the kmon ju.ice,se!lsonwith salt and pepper to ta.stc,
and serve immcdi!ltdy.
Prt-p:triJtWl1
tim<:10minulc."'S
Cooking1im<·:15minuus
PEA S.-rt".·s
4
AND J
J
tablespoonoliveoil
onion,chopped
FLAX
SEED J ,·eg<ubk bouillon (stock) cube
4 tablespoonsground fls..xseeds (lins«ds )
J¥• cups (9 oz 250g) frozen peas
SOUP J~··
: cups (5 oz. 150 g) chopped snow peas (nung<touts)
snd sug:irsnaps
2 tablespoonschopped fmh mint
salt and peppa
He:tt the oil ins hrge saucepan,:tdd the onion, :tnd cook O\~r
lowhe:tt,stirring occasion:tUy,for 5 minutes until softened.
Crumble in the bouillon (stock) cube, add the fb,; s«ds
(lins«ds ), and pour in 3~--~
cups (J 1.··! pintf.900 mJ) W3ta.
lncressc the heat to medium and bring to :t boil. .\dd the
peas, snow peas (mangctouts), and sug:irsn:tps and cook o,·a
medium heat for 10 minutes or until the veget:tbb :ttt" tender.
RcmO\'(" the pan from the hest, pour the soup into :t blender or
food processor,sdd the mint, and proces.suntil smooth. Sesson
to taste with salt and pepper and save immediatdy.
Prt-p:triJtWl1
tim<: SJminulc."'S
Cookinglime:JOminuus
LENTIL S.:rt\'S 4
AND 5garlicdo,-es
GREENS
SOUP J onion, (mdy chopped
J i,,; cups (,ooz.2-;5 g) dried green knrils, rinsed
2 bunches Ltbanesc greens,stems rcma,cd, shredded
~..,;,0(} ,,_J.~
;/J.. I salt and pepper
::~U ;,.E:J,.
\!.j;•.~\_,UI
Thinly slice 2 of the garlic clo,n. Heat I tablespoon of the oil
in a largesaucepan, sdd the onion, and cook O\·a lowheat,
stirring oe<asioiully,for 5 minutes until soft but not browned.
.\ dd the garlicand cook for !motherminute..\dd the knrils
and pour in enough bolling\\'3tcr to cover.Co,-erthe pan
and cook for 20 minutes until the lentilsarc tender. Add the
shredded greens and sC\-cnspices se9soningand cook for
another 2 minutes. Crush the l'(m3ininggarlic do,n "ith a
little salt in a mortar ";th a pestle.Stir in the remainingolii:c
oil, pour the mi.xtutC" into the soup, snd sesson with pepper.
Serve immedistely.
t;m<
Prt-p;triJtW11 : 15minulc."'S
Cooki11g lime: 1 lio11r10mi11uus
VEGETABLE S.-rt".·s
o
tablespoonolive oil
AND J
2 onions,chopped
LENTIL
SOUP 3 garlicdo\-c:s,sliced
5 carrots, chopped
J pmnip, ehopped
J J«k, sliced
J rutabaga (swede) , cubed
•..·; tesspoon se\·,enspices seasoning
J \'Cg<table bouiJlon (stock) cube
scant I cup ( i 01.1200 g) split peas, sookedin hot w:J.ter
for 5 minutes and drained
salt snd pepper
Heat the oil in s saucepan,:t.ddthe onions, :md cook O\'C'T

lowheat, stirring occasionaUy 1 for 5minutes or until softened
but not browned. .\dd the g-arlicsnd cook for another few
minutes. Add sJIthe veget:J.bles and the seasoning,crumble in
the bouillon (stock) cube, CO\'er,snd cook for 5 minutes.. \dd
the split peas to the pan snd pour in boilingw:iter to CO',-C:r.
Repl:i.cethe lid and simmer for J hour, then remove the pan
from the best. Proces.sthe soup in !I blender or purie with :m
immersion(stick) blender until smooth, sdding more hot water
if necessarr. Pour the soup into a tureen, season to tllstev;ith
salt snd pepper, garnish v;.ithchopped parsley,snd serve.
Prt-p:triJtWl1
tim<:SJminulc."'S
Cooki11g
lime:35--10minuus
VEGETABLE S.:rt\'S 4
AND 3 tabl<spoonsolive oil

J onion, (mdy chopped
BEAN
SOUP 3 garlicdo\~s. crushed
4 carrots, sli«d
J cup (; o:z.200 g) dried split peas, rinsed
q o:z.400 g canned cr:mlxrry (borlotti) be!lns,
drained snd rinsed
3 cups (i i/, pints..;50 mJ) \·egeubk stock
3 tablespoonshes\'Y(double) cmim
salt and pepper
Heat the oil in 9 Jarg.esau«pa.n, !!ddtheonion, and coOk0\-er

lowheat,stirringoccssiooally,for 5 minutes.Add the g3rlic
and cookfor m1othaminute,then !!ddthe carrots and cook,
put the sptit peas
stirringoccasion:dlr,for 5 minutes..\tean....,-h.ik,
inanother pan, pour in boilingwatertocm'a, and cook for 5
minutes.Dr.I.inand rinsethe peas.. \dd the sptit peasto the pan
of c:urots and onion, thm stir in the beans.Pourin the stock and
simmerfor 20 minutes.Seasonto t:J.Ste, stir in the cr(:llll, andserve-.
Prt-p;triJtW11
t;m<:20minuus,plussruki11e
1i11u
Cooki11glime:1lio11r
JO,n;nuus
HEARTY S.-rt\'S 4
~1•cup (6 or.,ii5 g) dried chickpeas,soakedO\'<mightin water,

WINTER then drained and rinsed
~-.cup (6 oz. 1-;5g) dried green lentils
WARMER
ALL q o:z.400g canned cranberry (borlotti) be!lns,
drained gnd rinsed
BEAN
SOUP JI oz 300 g canned sweet corn kernels, dnined and rinsed
3 cups ( 1 11, pints.;50 mJ) \·egeubk stock
2 onions, flndy chopped
4 garlic do\-es.,sliced
3 teaspoonssalt
J teaspoonpepper
J h teaspoons sC\·enspicesseasoning
4 tablespoonsground flax:s«ds (lins«ds )
Put the chickpeasintos largep:m1pourin 41··~cups( 11/, pints.·

J titer) water,and bring to a boil.R.edutt the heat, C0\'(1', 9Jld
simmer for45 minutes.Add the knrilsand cookfor another 25
minutes.. \dd the m.nberry {borloni) beans and sw«t com. Bring
thestock to a boilin anotherpan. Gnt.dUllly add the hotstock to
thebe:mmiXt\.U'e, lettingeach additionbe absorbedbeforeadding
thenext. ;\W.U,while, he:tttheoll\-coil in 9 skilkt,add the onioos
and g:u-lic,and coOk0\-Crmediwn-lowheat for ;-8 minutesuntil
softened.Stir theonion mixtureinto the be:ms.then thesalt,
pepper,se\·enspicesseasoning.and groundflaxsc-cds(linsc-cds ).
Co\tt :mdsimmer for 10 minutes.ServeimmccE:udy.
tim.::15mUmus
Prt-p,;triJu(/11
Cooki11g 1im<·:-.15
mi11uus
ROASTED S.-r't\'S4
BUTTERNUTbutternut squ:ish, peckd and cubed

J
t1blespoonsoliveoil, plus extra for drivling
onion, chopped
2
J
SQUASH
SOUP .1•te!!spoonsmoked chili flakes,plus cxtn to garnish
3 garlic do\~s. crushed
1
WITH
CHILI 3~'"te!!spooncumin s«ds
1.·•
i
cups (Jh pints.·900 chickenstock ml)
2:tppks, pedcd and grated
AND scant ~,;:cup (i ,'
: fl oz, 100 mJ) pbin (nuural ) yogun
ALMONDS salt
3 tablespoonsslfrcred (flak<d) almonds. toasted
and freshlyground white pepper
Preheatthe a,cn to 3i5°F 190°c.Gas Mark 5. Spreadout the

butternutsquashin an 0\-enproofdish,drir..dcv;itholl\"Coil,
and roostfor ~35 minutes..\teanwhilc, he:ttthe oli,-eoil in
3 saucq:,an,sddthe onion, 3ndcooko•cr lowhe:it,stirring
for 5 minutesuntilsoftened.•~ the garlic,chili
occas:ionllly,
fbkcs, and cuminseeds and cookfor mother 2-3 minutes.fbur
in thechickenstock,sdd the gratedapple,and bring to a boil.
Remo\'t the butternut sqwsh fromthe O\ -enone<it is tenderand
add to the pan. Usingan immersion(stick) bknder, pul'(c the
mixtureuntil smooth.Stir in the yogurtand seasonwdl withsslt
and whitepepper.Lsdlcinto wann bowlsand scn"C" immed:istdy
sprinkledu.ith toostedalmondsands pinchof chilifl.3kcs .
tim.::15mUmus
Prt-p,;triJu(/11
Cooking1im<·: J0-15minuic."'S
RED
LENTIL S.-r't\'S4
t:ablespooncumin seeds
AND J
2t1blespoonsoliveoil
CUMIN
SOUP J onion, chopped
2 gsrlic do\'CS,crushed
J tesspoon csyennc pepper
q oz.400 g csnned chopped tomstoes
41,:0cups (J>/•pints. 1 liter) hot chickenstock
11, cup (s 1·•
i oz. 16o g) dried red lentils
2 t1blespoonsplsin (nstur:tl) yogun
2 t1blespoonschopped fmh cibntro (corisnder)
ssh and pepper
Dry-fty the cumin seedsin 3 skilletor fr}ing p:i.nfor 3 few

minutes until they releasetheir ,ronu, then set aside. Heat the
oil in s lsrgepan,sdd the onion, and cook0\-cr lowheat, stirring
occasiotully,for 5 minutes until softened. .\d,d the gsrlicand
cook for snothcr 2 minutes. Add the cumin seeds, cayenne
pepper, snd chopped tonutocs, pour in the chickenstock.and
bring tos boilo\·cr mediumbest. Add the lentils,rcduc-<the
hcst, snd cook for 20 minutes. Stir in the yogurtand season\\ith
salt snd pepper.Transferthe soup to s tur«n, garnish\\ith the
choppedcibntro (coriander),and scl'\-cimmc-distdy.
,.,
Prt-p:triJtWl11im<
: 20 minuus
Cookinglime:50minuus
SPI
CY S.:rt\'S 4
TOMATO
SOUP J onion, findy chopped
3 garlicdo\-es. crushed
WITH J carrot, diced
6 tomatoes,chopped
VERMI
CELLI 1 m.i bdl pepper,h!!h-cd, s«ded, and diced
•..·; Scotch bonnet red chilc, s«ded snd chopped
1 barkaf
J rosemarysprig
3 cups (J' •··
• pints.750 mJ) \·cgctablc stock
,;,JJu ~t-'h...lkp~U~ I 2 oz 50 g \·cnnicdli
.::..._c,;;J
I pinch of sugar
salt and pcppa
Heat the oil ins lari;:.e

p:in,add the onion,and cook0\-erlowheat,
stirringoccasion:i.Ur, for 5 minutesuntil softened.:\dd theg:.utic
and carrotsand cookfor another 5 minutesuntil the carrotst:lrtS
to soft.en. .\dd the tonutocs,be-IIpcppa, :mdchik and cookfor
3 few minutes.•\dd the bay kaf and roscnury,pour in the stock,
incresscthe heat to medium,andbring to s boil Redu« the heat,
cover,snd simmer for30 minutes.Rcmo.-ethe pan fromthe heat.
RemO\-ethe 00.yleafand ra;cmai-ysprigand l:id.Jcthe soup into a
blender or foodprocessor.Pulseuntil smooth,then pour the soup
b3ckinto the plll and bring b3ckto a boil..\dd the venniceUi,
hmlkingit up as youwork. andcookfor 10 minutes.Seasonu.itha
pinchof sugsr and S3ltand pepper to taste and scn-c immedlat~:
Prt-p:triJtWl1
tim<: SJminulc."'S
Cookinglime:-.,omimacs
CHICKPEA ,-o
S.-rt".·s
tablespoonsoliveoil,
AND 2
J onion, finely chopped
FLAX
SEED 2 carrots, diced
1h tablespoonswhole fbx seeds (linseeds)
1.·•i te!!spoonsC\-cnspices se9soning
SOUP •..·; te!!spoonground cumin
116 te!!spoonpepper
q oz.400 g canned chickpeas,drained snd rinsed

J \-egetabk bouiJlon (stoek) cube
J teaspoonsalt
chopped fresh cilantro (coriander) , to g:imish
Heat the oil ins largeJ)lll, add the onion,carrots,fla.'(seeds

(linseeds), se\·-enspicessosoning. cumin,and pepper,and cook
0\-er lowheat for 5-8 minutesuntil softenedbut not bm.med.
.\dd thechickpeasand cookfor s fewminutcs,then crwnbl<in
thebouillon (stock)cube and pour in 5 cups ( 2 pints 1.2 liters)
boitingwater. tncreasethe heat to medium andbring baek
to a boil. Reducethe heat andsimmer for30 minutes.Sen-e
immcdi:itdygsrnishedwithchoppedcilantro(rorimder).
tim.::20 ,,,;,mus
Prt-p,;triJu(/11
GARLIC
, S.-r't\'S4
J g3rlicbuJb
ALMOND
, 2 t1blespoonsoliveoil, plus extra for drivling
J onion, chopped
AND 3 cdcry stalks, chopped
~\ cup (3 oz.·So g) blanched almonds
POMEGRANATE 2 1 : cups ( 1 pint 600 ml) chickenstock
J bay k:i.f
SOUP scant ~:l cup (i ,'

1
: fl oz, 100 mJ) whole (fuJl-fat) milk
2 t1blespoonshca\-y(double) cream
J tablespoonsnipped ITT"sh chi,-c-s
J tablespoonpomegranateseeds
J tablespoonslivered(flaked) almonds, toasted
salt snd freshlyground white pepper
~heat the O\·cnto 37f 'f 190°c.G3s Mark 5. Cut off the top
of the garlic bulb snd rcmcwcthe loose papery skin. Put it in
the middle of a squ:itc"offoil,drizzlc witholive oil, snd \\T:lp
it up. Put it in the 0\-tn and roast for 3er-40 minutesuntil soft.
Mcanwhilc,heatthe oil in a largesaucepan, ,dd the onion
and eek!)•, and cook 0':cr lowheat, stirringoccasionally,for
5 minutes until softened. Add the almonds,pour in the chicken
stock,and bring to a boil. Remo\~ the garlic, un"np it, and
let stand until cool enough to h:mdJe.Squeezethe garlicclO\·es
into the pan, add the bay leaf, snd simmer for Jo minutes.
RcmO\~the pan from the heat and rrnlO\-C- and discardthe
bay leaf. Pour the soup into a blender or food processorand
processuntil smooth. Return the soup to the psn, stir in the
milk and cr<am,and hest through gent~·.Seasonwell with salt
and white pepperand just bcfor<sening, top v;ith the chi\·cs,
pomegranateseeds, and almonds.
tti1tc·:
Cooki11g 1im<·:15-20minu1.."'S
KISHKSOUPSat-.·s 2
2 garlicdo\-es,crushed
8 oi.225 g kishk
bread, to serve
Heat the oti\-c-oil in a saucepan,add the g:irlic,and cook,

stirring frcquent1y,for 2 minutes. Pour in 2 1.·•icups ( 1 pint
6oo ml) water and whiskin the kishk.Simmer0\-Crlow heat
for 15minutes,then serve "ith bread.
,.,
Prt-p:triJtWl11im<:
JO minuus
SHELLFISHS.:rt\'S,f-0
AND 12
J
oz.350 g uncooked jumbo shrimp (king pranns)
lb 2 oz, 500 g livemussds
FENNEL J teaspoonfennd seeds
1~··: tablespoonse··•
2 t11blespoons
m 20 g) buner
oliveoil
SOUP 1 l«k,finc~·chopped
1/, cup (''• pint 150 m1) white \\inc
J fcnnd bulb. thinlysliced

4 tom:i.toes,chopped
1 bar k:i.f
3 cups (i 1i,pints 750ml) w:i.nnfishstock
pinch of saffi'onth.resds,lightlycrushed
2 t11rragon sprigs.,chopped
2 t11bkspoonschopped freshparsley
salt and frcshJyground white pepper
Pull off the heads from the shrimp(prawns) and ped off the
shdls. Usinga sh31pknife, make a deep cut along the back of
each shrimp,rcmo\-cthe black,'.:in,\ith the point of the knife,
and disc:i.rd.Scrub the musselsunder cold runningW'3tcrand
discard gnyn;th brokenor damagedshellsor th:u do not shut
immediatdywhen sharplytl1pped.Drr-fry the fc:nndseedsin
3 skilkt or fryingpan for a kw minutes until they l'(kase their
3ronu, then tip onto s piste snd set ~ide . M.dt the butter u-ith
the oliveoil ins lsrge ssucepsn, add the kek. and cooko\-cr
lowhest, stirringoccasionsUy,for 8-10 minutes until softened.
•\dd the garlicand cook for !motherminute,then pour in the
v;ineand cook until it hss been !lbs.orbed ..\dd the fennel gnd
tomatoesgnd cook for 2 minutes, then add the bar ksf and
pour in the wann fish stock. Bringto s boil,add the ssffron,
3nd simmer for 10 minutes.Add the fennelss«ds, shrimp,
and mussels,cover,3nd cook for 3bout 5 minutesuntil the
musselsha\~ opened snd the shrimp sre cookedthrough.
Discard3nr mussds that !'(mainshut. Stir in the t3JT3gon
3nd psrsky, SC!!son to taste u-ithssh and white pepper,3nd
sen-c immedistdy.
Prt-p:triJtWl11im<:
20 minuus
Cookinglime:10--10minutcs
LAMB S.:rt\'S 4
oz ground (minced)
9 250 g l!1mb
MEATBALL1honion, gr:itcd
J
ubkspoons all-purpose (plsin) flour
SOUP 1 teaspoonsc1rcnspices seasoning
q o:z.400g canned chopped tomatoes
4 1/•cups ( 1Y. pints I liter) ,-egctablcstock
JI oz 300 g canned sweet corn kcmds, dnined and rinsed
salt and pepper
Combine the famb,gmcd onion, and flourin a bowl.:\dd

the St'\'Cnspices seasoning,se!lsonwdl v;ithsalt gnd pepper,
and mix:thoroughly.D:impcnyour hands, take 2 t11bkspoons
ofthc mixture, and roll into a smgJIball between your pa]ms.
Continue nuking mc3tballs in this way until all the mi.xtu.«has
been used. Pour the tomatoes and vegetablestock into a 13J'S("
saucepan and stir in the sugar. Bring to 3 boil and simmer for
15 minutes. :\dd the meatballsand simmer for another 15-20
minutes until the meat is cooked through. Add the sweetcom
and heat through for 2 minutes.13.steand ,djust the seasoning.
if necessarr, and ser,..einnnediatdy.
Prt-p;triJtio11
time:20 minuus
Cooking1im<·:,liour
LENTIL S.-rt".·s
4

J onion, chopped
LAMB
SOUP 2 garlic:do\'eS.chopped
J lb 2 oz 500 g stC\\ing lamb. cut into sm,11cubes
71/: cups (3 pints 1.;5 liters) hot chickenstock
1 barkaf
2 th}me sprigs
J rosemarysprig
11, cup (5 oz J 50 g) dried green lentils
J cup (2 oz.50 g) chopped sun~ried tom!ltoes
2 cups ( 2 o:c.50g) baby spin!lch
salt and pepper
Heat the oil in a largesgucepan, ,dd the onion and garlic,

and cook O\'et lowheat, stirring ooc3sion!llly,for 5 minutes
until softened. :\dd the lamb. increasethe heat to mediwn,
and cook.stirring fttquendy, for 8-10 minutes until c\·enJy
browned. Pour in the hot stock and sdd all the hcrb6. Bring to
a boil, add the lentils, reduce the best, and simmer for 4~50
minutes until the lentils and lamb arc tender.•\dd ex:tr.1water
during cooking,if ncces.sary.Remm·eand discard the bay
lc!lf,thyme,and rosemarysprigs. Stir the sun-dried tomatoes,
spinach, !Indmint into the soup, season\\ith salt !Indpepper,
and serve immedi3tdy.
,.,
1; 9
Prt-p:triJtWl11im<:
20 minuus
Cookinglime:JO-Jj minuic."'S
CHICKEN S.:rt\'S0
tablespoons(~··•oz.20 g) buncr
AND 1V,
YOGURT
SOUP 1 l«k, sliced
2 garlicdo\'eS.crushed
1 bar k:i.f
WITH 5 cups (2 pints.1.2 liters) hot chickenstock
J lb 2 oz 500 g skinless,bondess chickenb~a.sts.cut in strips
CHILI
AND J tc3spoon cornstm:h (com.flour)
11, cup ( 11, pint. 150 ml) plain (natunl) )"ogun
LEMON 7 oi.200 g canned chickpeas,drained and rinsed

116 te!!spoon chili fb.kes
ju.iceof I lemon
2 t11blespoons chopped fresh cllmtro (coriander)
pinch of paprika
salt snd pepper
!'.kit the buncrwith the oil in a large saucep:m,sdd the leek.

and cook ova lowbest for 8-10 minutes.Add the garlic and
bay leafsnd cook for another minute. {nett~ the he!!t,pour in
the stock, and bring to a boil.Add the chicken, reduce the heat,
and simmer for 15 minutes. Rcmo\'Cthe chicken from the pan
and set aside. Mix:the cornstarch (cornflour) to a p~te "ith a
little water and 3dd to the pan. Bring OOckto 3 boil, and cook
until thickened.Stir in the )'OgW1and chickpeas3nd return the
chick<nto the pan.. \dd the chili flakesand lemon juice and
seawn .. \dd the cilantro (coriander) and paprib, and serve.
Prt-p:triJtion
time:,_,.
minuic."'S
CHICKEN S.-rt".·s
4
SOUP J onion, finelychopp<d
J celery stalk. finelychopped
4 tablespoonstomato paste (pllm: )
J teaspoonse,.'enspices se3soning
J cinnamon stick
3 cups (i i/, pints.;50 mJ) hot chickenstock
J,-;cup (51.·•ioz 160 g) long grain rice, rinsed
2 cooked skinless,boneless chickenbrc~ts, shredded
salt and pepper
largehandful chopp<dfresh parsley,to garnish
Heat the oiJ ins hrge psn,sdd the onion and cdery, and
cook o,-crlowheat, stirring occasionally,for 5 minutes until
softened. .\dd the tomato paste (purCC ),scven spices scawning.
3nd cinnamon stick and cook for another minute.•\dd the
stock and rice. Bring to !I boiJ!Indcook for 15minutes until
the rice is negrly tender, then 3dd the chicken,3nd cook for 5
minutes more. Se3son, rc:mc,,,e the cinnamon stick,pour the
soup into !I tureen, garnish "ith parsley,and serve.
Prt-p:triJtWl11im<:
20 minuus
CREAMY S.:rt\'S,f-0
CHICKEN J onion, chopped
J carrot, diced
AND J celery stalk. chopped
3 thymesprigs
VERMICELLI1 bar k:i.f
4 1/~ cups ( 1Y. pints I liter) chickenstock
SOUP 4 skinlesschi<kcnthighsand 4 skinlesschickendrumsticks

3 ori8o g \·ermicdli
1 cup (8 ft oz.250 ml) plain (natur:d ) yogun
3 tablespoonschopped fresh panky
2 t3rragonsprigs.,chopped
salt snd pepper
Hc3t the oil in !I hrgc pan, sdd the onion, carrot, cckry,snd
thyme,snd cook o,-ermedium heat for 5 minutes. Add the bay
lesfand stock, and bring to a boil. .\d,d the chicken, ro•cr, and
simmer for 25 minutes.\\:'hen the chickenis cooked rc:mo\-c
it from the pan,shrcd the mcst from the bones, and set ,side.
RcmO\'C" the th}mc and b3yleaf. .\dd the vermicellito the pan
and cook for 8 minutes until tender. Return the chickento the
pan, stir in the yogurt, parsleysnd tarragon, season and serve-.
Prt-p;triJtio11
time:JO minutes
Cooking1im<·:,liourJOminuus
RABBIT S.:rt\'S0
t:tbkspoons W•oz.20 g) buner

SOUP 1h
J onion, chopped
1 l«k, sliced
2 cderr stalks,di«d
J carrot, diced
4 1/• cups ( , , 1• pints I liter) chickenstock
J,; 1 lb Jo oz ;50 g !'3.bbit. cut into pieces
scant i .., cup (s 01., 150 g:)basmari or longgnin rice
4 tablespoonstomato paste (pllm: )
J te3spoonSC'\'enspices seasoning
2 tablespoonschopped fresh p:trSlcy
2 tarragon sprigs.,chopped
salt and pepper
Melt the buner snd oil in a pan, add the onion snd l«k, and
cook o,-crlowheat for 5 minutes. .\dd the celery snd carrot
snd cook for a fewminutes more.•\dd the stock snd rabbit and
simmer, CO\-cred, for I hour. Lift out the !'3.bbit
.•\dd the ri«,
tomato paste (pW"'Ce), brown sug:u-,snd SC'\'enspices seasoning
snd cook for 20 minutes. l'.\canwhile,shred the !'3.bbitmcat and
discard the bones. Return the mcst to the pan, season, snd add
the pa.rsky snd tarrsgon. Sen-c immedistdy.
'
..
•
•
..
\ .'
tim.::20 ,,,;,mus
Prt-p,;triJu(/11
Cooking1im<·: JO-./<>minutes
FISH S.-r't\'S4
RAGOUT 3 tablespoonsolive oil

J onion, chopped
z celery stalks,chopped
J fcnnc:Ibulb. sliced
J m.i bell pepper, s«ded ~indsliced
z garlic do,'eS.crushed
111cup ( 11. pint 150 m1) white \\inc
3 cups ( 1•.··• pints. 750 mJ) fish stock
1 bay kaf
z tl1blespoonstomato paste (pllm: )
1 lb 450 g monkfishfilkt, cut into chunks
; oi. zoo g cod fillet,skinned ~indcut into chunks
14oz.4oogC3nncdtima (bun er) beans, drained ~indrinsed
z tl1blespoonschopped fresh cibntro (coriander)
salt and pepper
Heat the oli\-e oil in a I~ saucepan, add the onion, and cook
O\'tT lowheat, stirring occasiotully,for 5 minutes until softened
but not broo-ned. .\d,d the cekry, fcnnd, bdl pepper, and
garlic and cook, stirring occasionally,for another 10 minutes.
Pour in the white\\inc, incr<:3SCthe heat to medium-high,and
cook until it h:isbeen abs.orbed.Pour in the fishstock, add
the b3y leaf, tomatoes, snd tomato paste (pwie ) , and bring
to a boil. Add the fish,reduce the hcst,co,·a, and simmer
for 10 minutes. .\dd the beans, stir wdl, replace the lid, and
simmer for another 5 minutes. Remo\'<and discard the bay
bf. Season,,dl "ith salt and pepper, sprinkle"'ith the
cilantro (cori:mder), and scr...-c.
,,. IU!I
Prt-p:triJtWl1
tim<:20 minu.."'S
Cookinglime:JO-../<> minutcs
FISH
PIE S.:rt\'S,f-0
J lb 10 oz,;50 g potstoes, diced

3 cups (i i/, pints..;50 mJ) whole (fuJl- fat) milk
6 tablespoons(3 oziSog) butter, melted
2 tea.spoonsdried thyme
2 t11bkspoonschopped fresh parsley
grated zest of I lemon
J 2 oz 350 g cod or salmon fillet
12 oz.350gsmokc-dwhite (ish fillet
4 black peppercorns
1 barkaf
4 t11blespoons (2 oz..50g) butter
1.·•icup ( 2 07J50 g) gJ!-purposc(plain) flour
1h cups (6 oz 175 g:)gr3tcd cheddar ch«sc
; o:c.zoog smgJIcooked shrimp (pnwns), peeled
5 tablespoonsdried breadcrwnbs
salt and pepper
Put the pots toes in a largesaucepan, sdd a pinch of salt, and

pour in water to ro•cr. Bring to a boil and cook for about 20
minutes, until \-Crytender. M.c:i.nwhik,he:1t5 tablespoonsof
the milk in a small saucepan until warm, then rc:mO\·c from the
heat. Dnin the potatoes, mum to the pan and mashwith the
butter and warm milk. .\dd the th~mc,parsley,and kmon 1..est
and sc3son \\ith s3Jt snd pepper. Put both types offish into
3 wide saucepan,pour in the remainingmilk, sdd the blad
peppercorns snd bsy leafand bring just to s boil. Rcdu« the
hettt so th.atthe swfa« of the liquid barelybubbles and pooch
for S-10 minutes, until the fishflakeseasily.RcmO\-cthe pan
from the hettt,lift out the fishwith a spatul:i(fishslice) and
let cool slight!):Stnin the milk into s small bowl.\\-hen the
fishis cool enough to handk, remo\·eand disrord the skin
and flake the flesh. .\kit the butter ins hrge saucepan, stir in
the flour and cook, stirring constantly,for I minute. Rcmo\·e
the psn from the best and graduallystir in the m.er\·ed milk.
Return the pan to medium hettt and bring just to s boil, stirring
constantly.Stir until the s:iu« thickens,then t'(mo,-cthe psn
from the hettt,stir in the grated cheese, snd sc3sonv;ithsalt
and pepper. Preheat the broiler (grill) . Stir the flaked fishand
shrimp (pr:iwns) into the sau«, then spoon the mixture into a
flameproofdish. Spoon the mashed potsto C\'enly O\-erthe top
and sprinkle "ith the dried brc:adcrwnb6.Put the dish under
the hot broikr snd cook until the topping in golden and crisp.
Serve immedistcly.
,,.
tim.::20 ,,,;,mus
Prt-p,;triJu(/11
SAFFRON S.-r't\'S4

CILANTRO 2 celery stalks, findychopped

J fcnnc:I bulb. sliced
4 tom:ttoes,chopped
FISH
STEW 2 l'(d bdl peppers, seeded and sliced
3'···,cups (Jh pint goo mJ) \·egcubk stock
1% lb.;oo g white fish,such as cod or haddock, cut into chunks
8 uncooked jumbo shrimp (king pt:lwns),peckd and dcvcined
pinch of saffi'onthreads
i te!!spoonground turmeric
1.·•
1
.1•te!!spoonchili flakes
juice of I lemon
2 tl1blespoonschopped fresh cibntro (coriander)
salt :tnd pepper
bread, to serve
Heat the oil in s b.rgcsaucepan,add the onion, celery,and

fennel,:tnd cooko\·cr medium heat, stirring OOC3sionsUy, for
5 minutes until softened but not browned. .\dd the tominoes
and bell peppers and cook for I minute more. Pour in the stock
and bring to a boil. .\dd the fish,shrimp (pn"ns), and sJIthe
spices. Reduce the heat ~indsimmer for 5-10 minutes until the
fishis slightlyopaque in the middle and flakeseasily.Stir in
lemonjuice to taste snd the cilantro (coriander). Season
to taste with salt and pepper and sm-c-in bowlswith bread.
'" II U I
..
,
Prt-p:triJtWl11im<:
1J-.20minuus
Cookinglime:J0--,10mi11uus
FRIEDCOD S.:rt\'S Z
WITH 2
J
tablespoons ( ,
tablespoonoliveoil
oi.25 g) buncr
CA
RAM
ELIZED 2 onions,sliced
scant i .., cup (s oz. 150 g:)basmati or long grain rice, rinsed
ONION
S 2 garlicdo,'eS.6ndy chopped
3 tominoes,seeded and diced
AND ju.iceof I kmon
2 tablespoonscapers, drained and rinsed
RICE 2 x 5 oz, 150 g cod loin fillets,skinned

2 t11bkspoonschopped fresh parslcr
s:tlt :tnd pcppa
Mdt half the butter u;th half the oli\-eoil in a skilkt or frying
pan, add the onions and sugar, and cook O\·a medium heat,
stirring frequentJy,for J5-20 minutes until the onions stan to
c3f3mdizc..\tesnwhik, put the rice into a saue<psn, pour in
boilingwater to cover,and bring bsck to s boil. Reduce the
heat, cover,md simmer for J~J2 minutes or until the water
has lxen sbsorlxd and the ri« is tender. Stir the rice into
the c3nlmdizcd onions and set aside. He-!ltthe remainingoil
in another skilletor fryingpan, ,dd the garlic:,snd rook
O\<trlowhc:3t,stirring o«3sion,Jly, for 1-.2: minutes. .\dd the
tonutoes, kmon juice, snd c:ipm snd rook over mediwn heat
for 10 minutes, then ttansfer the mixture to a bowl 3nd k«p
warm. M.dt the rc:nuiningbuner in the skiUetor frying pan,
3dd the fishand cook for 3- 4 minutes on e3ch side until the
fleshflakeseasily.SC!lsonwith s:iJtand pepper 3nd sprinkle
v;ithchopped parsley.To sen·e, di,ide the rice and onions
between 2: individualpl:i.tes,put !I cod filleton top, and spoon
the tonuto and c:tper s:tuceo,<crthem.
,.,
I 1 \ 1 ,,.,\, •
!-jftl~
"I~
Prt-p:triJtWl1
tim<:20 minut.·s
Cookinglime:-.15mi11uus
SMOKED S.:rt\'S 4
HADDO
CK 11
2
oz 300 g smokedhaddock fillet
tablespoonsoliveoil
2 onions, chopped
AND 2 carrots, chopped
RICE 3cups (; oz.200 g) sliced mushrooms,

2 tom:ttoes,chopped
scant I cup ( 6 oz li5 g) b3smatior long gr3.inrice, rinsc:d
1.1. tesspoon sc•ocn spices sessoning
1.1. tesspoon blsck pepper
x.i,J 11.lS.t:.,L
,,.• ..!.lI 1.1. tesspoon ground cumin
'°C)YJj J teaspoonmedium curry powder

J teaspoonsalt
i cup ( 2 07J50 g) pine nuts, toasted
1.·•
Put the fishinto !I "idc saucepan, pour in w:tta to CO\"<t, and

bring just to a boil. Rcdu« the hest so that the swfa« hardy
bubbles and poochthe fish for!lbout 10 minutes,until the flesh
flakeseasily.Liftout the fish\\ith a spatub (fish slice) and
reservethe cookingliquid. He!ltthe oil in a latg("saucepan,
3dd the onions, and cook over lo"' best, stirring occ3sionsUy,
for 5 minutes until softened. .\dd the carrots gnd mushrooms
and cook for another fewminutes.then sdd the tomatoesand
cook for gnother 5 minutes. Rcmm-c- and disc:irdthe skin from
the smoked haddock,flske the fleshinto bite-size pieces,snd
3dd to the \-Cgctables. Add the rice,SC'\'en
spicesse:i.soning,
pepper,cumin, curry powder,md salt, pour in 31··! cups
; pints 800 m1) of the ~served cookingliquid,and bring
(t ,..-
to s boil. Reduce the heat, co,-er,md cook for 2 ~25 minutes
until the riceis tender md all the liquid h!!sbeen sbsorbed.
Transfer to a warm ser\'ingdish, garnish\\ith the pine nuts,
and ser\'e immedi!!tdy.
'"
Prt-p:triJtWl1
tim<: 10minulc."'S
Cookinglime:JO-../<>
minuus
HADDO
CK S.:rt\'S 4
WITH J cup (7 oz.200 g) basmgtior long gr3.inrice

2 h,ddock tillcts
ONION
S,RICE, 3 peppercorns
1 barkaf
t11bkspoonsoliveoil
AND 2
2 onions, thinJysliced
WALNU
TS J teaspoonground cwnin
J teaspooncurry powder
J bunch of fresh cilantro (coriander), chopped
2 cups (2:o:c.50g) babr spin!!ch
~ U."1...1.;
J .t>
t;U...........!11 i cup ( 2 07J 50 g) chopped walnuts
1.·•
~ ,J,1'1;),1 salt and pepper
Cook the rice in a I~ saucepan of salted boiling water for

15-20 minutes until tender, then drain, rinse \\ith boiling
water, snd set aside. i\kanwhilc, brings wide S:J.uccpan of
water to s boil..\dd the haddock, peppercorns,and bay
bf, reduce the heat so that the surface of the w:11cris battly
bubbling, gnd poach the fishfor 8-10 minutes until the flesh
flakeseasily.Transferthe fishto a dish \\ith !I spatub (fish
slice). Remo\"<!Inddiscard the skin and flakethe fleshinto
bite-sizepieces.He!ltthe oil in a largepan, add the onions,
and cook O\-erlowhe!!t,stirring oce3sionally,for 1~15 minutes
until golden. Stir in the cumin, ground ooriande:r,and cUJT)·
po,\·derand cook for another fewminutes.Add the riceand
mix well,then add the haddock,cilantro(oori3nckr), and
spinachand mix:again.&3son wellu.ithsalt and pepper,
tnnsfer to !I warm servingdish, sprinkle\\ith the walnuts,
and serve.
"'
Prt-p:triJtWl11im<
: 1J-.20minuus
Cooking1im,::omima,:s
SOLE
FILLETS S.:rt\'S 4
WITH J
J
tablespoon(1/:or.,15g) buncr
tablespoonoliveoil
TAHINI, 4 kmon sok fllkts, skinned
pinch of papn"ka
•1•cup (3 oz,So g) pine nuts, toostcd
PAPRIKA s:tlt snd pcppa
AND fur th<sauc,t•

PINE
NUTS 1 shallot, flndy chopped
2 garlicdo,-es.,crushed
5 tablespoonstahini
ju.iceof I lemon
First nuke the sauce. Heat the oil in a smgJIskilkt or

frying pan, sdd the shsJlot,and cook over low heat, stirring
occasionally,for 4-5 minutes until softened but not browned.
•\dd the garlicand cook for another minute..\dd the tahini
and lemonjuice,stir until the mi.mitc"thickensto a paste, then
whiskin 6 tabl-espoonsw:ucr. Remo••cthe pan from the heat
and keep w:mn. !'.kit the bun er \\ith the oil in !motherskillet
or fl)ing pan. Se9sonthe fish fiUcts\\ith salt gnd pepper, add to
the pan, and cook gently for 3 minutes on each sid-e.Pour the
tahinis:iuce-0\-tr the fish, sprinkle-n;th papri.k3to taste and the
to~ted pine nuts, and se-n·,eimmediatdy.
..
,
Prt-p:triJtWl1
tim<:20 minut.·s
Cookinglime:,;-J m;nuus
FLOUNDER S.:rt\'S Z
slices of wheat (bro"n ) bread, crusts removed

COATED 2
4 tablespoons gr:itcd l¾rmcsan ch«sc:
2 t11bkspoonschopped fresh p:u-slcr
IN pinch of papnb
2 t1ounda or pbi« (Ulets
TAHINI 2 t11bkspoonstahini
all-purpose (plain) flour, for d~ting
AND J egg, lightlybeaten
\'egCtabk oil, for p:m-frying
BREADCRUMBS salt and pepper
T:lbbouti(sec page 54), to serve
Put the bre!ld into a food processor or blender gnd process to

h-. "·;1 SI .c;u.....~~'- finecrumbs. then rip into !I bowl. Stir in the P!lrmcsan,parsley,
:b.....·
·J~j, U~k.- 1 and paprikaand seasonu;th salt and peppa. Brushboth sides
of the fish filkts with tahini, then dip them in the flour, lxstc n
egg, and, finally,in the breadcrumb mixture. Heat the oil in
sh,Jlowskilletor fryingpan, add the fish,and cook for 2-3
minutes on each side until golden. Remo,·c u;th 3 spatula (fish
slice) and serve:immc:diatdyu.iththe Tabbouli.
Prt-p:triJtWl1
tim<: 10minulc."'S
Cooking1im<·:
,,1mi11uus
SALMON S.-rt".·s
2
WIT
H 3 tabl-espoonssumac
J teaspoon dill
SUMAC
CRUST
, sea salt
salmon fillets,skinned
2
CORIANDERsal!1dgr«ns (leaves), to sc:rvc

AND fur th<dn:ssi11g
ju.iceof i.,: or.1.ngc
GINGER 3 tabl-espoonscxtn virgin oli\'Coil
2 t11bkspoonsminced fresh ging-er
DRESSING J teaspoon cori3ndcr seeds, crushed

2 t11bkspoonschopped fresh cllmtro (coriander)
salt and pepper
!'.\ixtogether the swnac, dill, oliveoil, and a pinch ofscg

salt in a small bo,\·I,then rub the mixture all mu the salmon
fillets.Set aside.To mak,ethe dressing, mix together aJIthe
ingredients in a bowl and sc3son \\ith s3lt and pepper. Hc3t
3 skilkt or fryingpan, add the oil 3nd, when it is hot, add the
salmon fillets. Cook O\·cr medium-low heat for 2 minutes on
each side. Transfer the fish to wann plates, drizzle with the
dressing, and sm·e n;th sabd gr«ns (leaves) .
"'
: 10minuu-s,plus
Prt-p:triJtWl11im< chillingtime
Cookinglime:1lio11r15mimacs
SALMON S.:rt\'S Z
350 g bakingpots toes

FISH
CAKES z x 5 oz, 150 g ssJmonfillets.skinned
J x 5 oz J 50 g cod fillct, skinned
WITH 1 barkaf
4 black peppercorns
SESAME
SEED 3 tabl-espoonschopped parsky
1h cups (2 1·•i o:z.65g) panko breadcrumbs
AND z tablespoonssesameseeds,toasted
J tablespoonsumac
SUMA
CCRUMB 2 all-purpose (plain) flour, for d~ting
tgg."S, lightlylx3tcn
4 t11bkspoonssunt1omTor \·cg(t:ablcoil
garlic dlp, to scn·c
S'....!J.~
__._,.J..l..,_:,
,c UI Prchcat the O\'rn to ,400 °r zoo0c G!ls.\hrk 6. Prick the
- IJ.l;l pomoes with a fork, put into the oven,and bakefor I hour
until tender. Rcmo,-cthe potatoes from the o,·cn and let stand
until cool enough to handle, then hah·cand scoopout the flesh
into !I bowl.Meanwhile,bring a n;dc s:iu«pan of W3tcr to !I
boil,sdd the bay leaf snd peppercorns,then add the salmon
and cod. Rcdu« the heat so that the surfaceof the water is
bat(ly bubbling snd pooch the fish for 11r15minutes until the
fleshflakeseasily.Liftout the fish"ith !I spatul:i(fishslice) and
flakethe flesh, then mix it nith the potato. Se3sonwdl "ith
salt snd pepper and 3dd the chopped parsley..\ti.x together
the psnkObresdcrumbs, sumac, 3nd sesameseeds on 3 pl!1te.
Spread out the flouron soother plate. Oi\ide the fishmixture
into 4 equal pie«s !Indshape each into a patty \\ith your hands.
Dust each fishcake with flour, then dip into the be!lteneggs,
3nd, finally,coot in the bresdcrumb mixture. Put the fishcakes
on s baking sheet 3nd chill in the refrigeratorfor J hour. Heat
the oil in a skillet or fryingpan over medium heat, add the
fishcakes,in batches if necessary,and cook for 5 minutes on
each side until golden. Removethe fishcakes from pan and
dr:iin on paper towels,then trmsfer to 2 w3.rmplates 3nd sef\·e
immediatdy \\ith 3 g:irticdip.
Prt-p:triJtWl1
tim<:25minuus
SEA
BASS S.:rt\'S 4
cups ( 12 oz,350 g) freckc:h

FILLETS 2
J teaspoonsalt
WITH 2 tablespoons chopped fmh parslcr
2 t11blespoons chopped fmh mint
FREEKEH 8-10 fresh mint lea,'CS, torn
J tablespooncapers.,dnincd and rinsed
AND 5 small sweet pickledcucwnlxrs (gherkins), chopped
sunfloweroil, for ftying
CRISPY 2 onions,sliced
4 Se!! OOss fillets
ONIONS 2 t11bkspoons( 1 o:c.25g) buncr
ju.iceof I lemon
sea salt
J lemon,cut into v;-cdgcs, to garnish
Put the ti'ttkc:h into a sau«pan,pour in 5 cups (2 pints 1.2

liters) boilingwatcr,add the sah and 2 tablespoonsof the ofo-c
oil, and bring to a boil.Reduce the heat and simmer for 30
minutes until tender. Meanwhile,mi.xtogetherall the herb;, the
capers, and pickJedcucumbers (gherkins) in a bowl.\\:'hen the
~keh is tcndcr,dr.tin,rinse\\ith cold W3.tCT, and dr:iinwell
again. •\dd to the herb m0.'t1.lrc,
toss wdl, and set aside.Pour
sun.floweroil into a sh.allowsau«pan to 3 depth of -h inch.2
cm snd heat.•\dd the onions 3nd cook o,-tr medium-high heat.
stirring occ:isionsJly,until crisP'J'·.
Rcmcwewiths slottedspoon
and drain on paper to\\'ds. Score the skin of the sea bass \\ith
3 slashes,rub \\ith sea salt and brush "ith the remainingolive
oil. Heat a skilkt or fr)ing pan, sdd the buner, and when it
hls nearlymelted, sdd the fish filletsskin side down. Cook for
3 minutes until the skin is crisp, then tum the fillets o,-erand
cook the other side for 2 minutes. Dress the freekehsabd \\ith
3 Jemonjuice to taste and season wdl \\ith ss1t and pepper,
then divideamong 4 indi,idual plates. Put the fish filletson
top, sprinkle\\ith the crispy onions, and serveimmedi3tdy.
..
,
Prt-p:triJtWl1
tim<:SJminulc."'S
ROASTED S.:rt\'S Z
x:1 II>2-oz. 500g SC3 bassspinestrimmed,scakd, and ck:med

SEA
BASS 2
2 tables.JX)Ons
oll\-toil
•,-•cup (1 oz.25g) pinenuts, toasted
AND 2 tables.JX)Onschopped freshpmley
TAHINI
SAUCE fur th<saui:t·
5 g:ulicdoves, peeled
pinchof Slit
J hot gr«n chik,s«dcd (optional) and finelychopped
jui<cof I kmon
fl,1;._.o ~ '°l-...::> ••...!J.
.La,;.t.~ I 6 tabksJX)Ons t1hini
~ I i teaspoonchilithkt:s
1.·•
116teaspoonblackpepper
Prchcat the O\'rn to 3i5ef' 190°c.G3s Mark 5. Put the fishinto

3 roastingpsn. Gentlyhe-stthe oliveoil in s smaUsaue<panor
in the microwaveuntil warm, then brush it O\-C:r the fish. Roost
for 15minutes. then turn the fish over and roast for another
10 minutes ..\kanwhik, mske the sauce. Crush the garlic
do\~ nith the salt in a mortat\\ith s pestle.. \dd the chopped
chilc, lemon juice, and tahini, and mix well.1b.nsfcr to a
bo,\·Iand stir in 1/~ cup (4 ft oz.120 ml) w:ttcr,then sdd the
chili fbkcs and black pepper. Remo,·ethe roasting pan from
the O\<tn and pour the sauce over the fish. Return to the oven
and cook for another 5-10 minutes. Remo\'<from the oven,
sprinkk \\ith to3sted pine nuts and chopped p3.t'Slcy, and serve
immediately.
II J :I
•
..,
Prt-p:triJtion
time:10 minuic."'S
Cookinglime:8-!o m;nuus
SAMAK S.:rt\'S 4
ju.iceof 2 kmons
MESHWI 2 tablespoons oliveoil
(BROILED
SEABASS) 4 small ses bass, fins trimmed, scaled,and deaned
2 tea.spoonsssJt
2 tea.spoonspepper
4 tea.spoonsground cumin
2 kmons. hah·ed
ground sum9c, for sprinkling
!'.fu. togetherthe lemonjultt, oli,-eoil, and g:u-licin 9 small bowl.

Usinga sh:i.rpknife,m:i.ke3diagon:dsbshcs on each side of e9ch
fis.h
.•\ fo. together the salt, pepper, and cumin in 3 smallbowland
rub the mi:<lllr(into the fish,insideand out. Brushone sickof
each fishwiththe kmon m.i:<ture and place them, brushed side
down, on the grillof 3 hot barbecue. Grill forabout 4 minutes,
thenbrush thesecondside of esch fishu.iththe lemonmiXt\.U'C",
tum them om· :i.ndgrillfor :mother 4 minutes..\kanwhik, put
the lemonhah-es,cut side down, on the grill.Transferthe fis.hto
sm ing pbtcs and sprinklewitha link swn3c. Sm·e immediately
v;lth the grilledlemonsforsqueezing.
t;m<
Prt-p;triJtW11 : 20-.25minutes
Cooking1im<·: .15minuu-s
SAMAK S.-rt".·s
2
t11bkspoonsoliveoil, plus extra for brushing

MESHWI 2
1 gr«n bdl pepper, s«ded gnd diced
3 scallions (spring onions), chopped
(BA
KDESE
ABASS) J smgJIbunch of fresh cilantro (coriander), chopped
2 x J lb 2 -oz 500 g sea bass. fins trimmed, scakd. and cleaned
J teaspoon salt
1.-·; tcsspoon sC\·en spices sessoning
.........!l~, .. 116 tcsspoon ground cinrumon
116 tcsspoon ground allspi«
J lemon, cut into v;-edges

gre<n bean and g:irticsalad, tosen·e
Preheat the O\'rn to -400°r 200 °c G!ls.\brk 6. Brush a baking

sheet with oil. Heat the oli,·eoil in a skillet or ft)ing pan,sdd
the bell pepper and scallions (spring onions, and cook ewerlow
heat, stirring occasiorully. for 5-8 minutes until softened. Stir
in the cilantro (coriander), remove from the hcst, and set aside.
Scorethe skin of the fish,then brush all O\-C:r \\ith oli\-c:oil snd
rub in the salt and spices. Oi,ide the bdl pepper and scallion
mi).'tllte and half the lemon wedgesbcm~en the rovitiesof the
sea bass. Put the fishonto the prepared baking sheet gnd roast
for 25 minutes until the flesh flakeseasily.Transfer the fish to
indi,idugJ pbtes, garnish with the remaining lemon wedges,
and serve wann with green bean and g-arlicsabd .
Prt-p:triJtWl1
tim<:20-.15minutcs
Cooking1imc:5-10mim,us
SEA
BASS S.:rt\'S 4
WITH 4 ses b3ss fillets

TAHINI J teaspoonSe3 salt
J tablespoon(1/:or.,15 g) buncr
2 t11bkspoonsfl'(sh chopped clbntro (coriander)
AND J lemon,cut into v;-cdgcs
CHILI
SAUCE fur th<sauc,t•
5 tablespoonstahini
TOPPED ju.iceof I kmon
J teaspoonoliveoil
WITH 3 garlicdo\-c:s,chopped
J m.i chile,seeded and findy chopped
NUTS i te!!spoonchili powder

1.·•
1.·•
i tesspoon C:l}~nncpepper
J sm,Jl bunch freshcilmtro (coriander), chopped
3 tablespoonspine nuts, toasted
2 tablespoonschopped watnuts
Put the fish filletson a board, skin sick uppmnost, snd score
the skin 3 times with a sharp knife.Brusholivc oil aUO\'ef' the
fishfillets,rub salt into the skin snd flesh, gnd set aside.To
m:i.kcthe sauce, whisktogether the tahini, lemon juice, and 6
tablespoonsW'3tcrto a smooth paste in a bowl. Heat the oil in a
skilletor frying pan, sdd the garlie,chopped chile, chili powder,
and ca}~Me pepper, and cook for I minute. .\dd the pine nuts,
walnuts, and tahini mixture. Cook, stirring, for about I minute
until the sauce starts to thicken. Remo\'<the pan from the heat,
stir in the cilantro (coriander), set aside, snd keep w'3rm.He!lt
3 he-,vyskilletor frying pan, then add the bune:r and, when it
has melted, by the fishfilletsskin side do\m in the pan. Cook
for 2:-3minutes until the skin is golden and crispr. Carefully
turn the filletsover and cook the fleshsick for another 2
minutes until the fleshis opaque and flakeseasil}:1i"ansferthe
fishfilletsto warm indi\idual plates. Drizded \\ith the tahini
and chili sauce,sprinkle v;ith the cilantro, and garnish n;th
lemonwedges.Sef'\·eimme&nely.
tim.::10minuus
Prt-p;trau(/11
SARDINES S.-r't\'S4
Sl.rdines,sbout I lb-2~z,500 g, scaled, cleaned,

AND 8
~indheads rcmo\'Cd
GARLIC 2 t3blespoonsoliveoil
5 tablespoonstahini
i te!!spoonsalt
1.·•
juice of I lemon
salt
bread, to serve
Rubthe s:trdineswithss1t.Heat the oila brgc skilletor fryingpan,

:1.ddthe sardines.snd cook0\-ermediwn heat, turningonce, for
about 5 minutesuntilcrispy.Remm~from the pan and drain on
paper to"'t:ls.l'.li.-x
togr;thcrthe tahini,garlic,h teaspoonsslt,:i.nd
lemonjui,ccin a bowl,whiskin 6 tablespoonswater,and continue
to whiskuntilsmooth.Stir in the parsley.Put the crispyswines
on i:ndl\iduslplates.spoonthe sauceon the side,and scn'C"
immcdi:itdywithbteld.
Prt-p;trau(/11
ui1tc·:
20,,,;,mus
Cooking1im<·:
J5minuus
SEA
BREAM S.-rt".·s
2
WIT
H 1 eggplant (aubergine),
2 tomatoes,tuh,cd
cubed
ROASTED 3 garlicdo\~s. crushed

4 t3blespoonsoliveoil, plus extra for brushing
2 teaspoons cumin seeds
EGGPLANT 2 rosemary sprigs
pinch of sea salt
AND 2 sc-sbresm fllkts
oll':e oil
TOMATOES juice of I lemon
2 tl1blcspoonschopped fresh parsley
salt and pepper
Preheat the O\·cn to 400 °F 200cc Gss .\brk6. Put the eggplant
(aubergine) cubes and tomatoes into 9 ma.stingpan, add the
garlic dcm:s1 and pour O\'erthe oliveoil.lbss wdl1 then add
the cwnin seeds, rosemary,and sea s:t1t.Roostfor 35 minutes,
sh9.kingthe pan half\\·:1ythrough the cookingtime.. \kanwhilc,
brush the (tsh filletsu.itholl':e oil :ind season wdl with salt and
pepper. He-sta skilletor ff),ingpan, 9dd the fish tilletsskin
side-down, and cook for 3 minutes.Turn them o\·cr and cook
the other side for another 2 minutes.Add lemonjuice to tsstc
and transfer to wann individualplates.Chrnish \\ith chopped
parsley ~indser\·ewith the roa.stcdeggplant and tomatoes.
Prt-p:triJtWl1
tim<:20 minut.·s
Cooking1im,::,15-Jomima,:s
SAFFRON S.:rt\'S Z
MONKFI
SH J ,.
2
i o:i:.200 g monkfishfillet.cubed
tablespoons oliveoil, plus c.'lCtr3.for drizi.ling
AND J tablespoon sumac
J tablespoon(1/:or.,15 g) buncr
RICE J teaspoon cumin seeds

J onion, sliced
•..·; tesspoon ground turmeric
pinch of saffron thresds
~1• cup (s oz.150 g) b:i.snurior long gr:iinri«, rinsed
scant I cup ( i fl oi.200 mJ) warm fish stock

s:tlt snd freshly ground white pepper
Put the monk.fishinto a bowf,dri:a:k v;itholiveoil,sprinkle

v;ith the sumac, and toss gentJy to coat. !'.kit the butter in
3 skilkt or frying pan, add the monJ..11sh,and cook. turning
frequently, for 3-4 minutes. RcmO\-cfrom the hcat,sc:t aside,
and keep wann. Dry-fry the cu.minseeds in 9 saucepm for 3
few minutes until they rdc:i.s<their aronu . .\dd the oli\'Coil
and, when it is hot, 9dd the onion. Cook o,-cr low heat, stirring
occasionally,for 5 minutes until softened but not browned. Stir
in the turmeric,saffron, and rice gnd to cook for gnothe:rfew
minutes. lncre!se the heat, pour in the warm fish stock, and
bring to 3 boil. Cover the pan, reduce the heat, and rook for
20--25 minutes until the ri« is tender gnd the liquid has been
absorl:,cd.Stir in the parsley and se3sonwell nith salt and white
pepper.1hnsfe:r to a W'3.rm sening dish, top with the monkfish,
and serve imme&ndy.
t:u,
Prt-p:triJtWl1
tim<:10minulc."'S
FISH S.:rt\'S Z
WITH ofo-coil, for brushing

2 x 8-10 oz,225 -2;5 g red snapper or mulkt,
PRESERVED scaledand deaned J preserved lrmon,quartettd

6 unpeded garlic clO\~s.crushed
LEMON smgJI
bay l
bunch of fresh parsky
J
JC3\'tS
AND sea salt

riceor \·ermicclli,to scr,·c
GARLI
C Prchcat the O\'rn to ,400°r 200 °c G!ls.\hrk 6. Brushthe olive
oil all o,-crthe 6sh and sprinkle "ith Se9 salt. Fill the C3\iries
v;ith the preservedlemon, g:i.rtic,bay bn-es, and parsky. Put
the fish in to a roasting pan and bake for 20 minutes. Rcmo\·e
..Jkl,:,\)-".-.•~- I from the 0\-tn, tnns.fcr to wann pfates, snd serve immediately
~4,.- 0 ~Jo ,u1 \\ith riC'C'
or vermicelli.
Prt-p:triJtWl1
tim<:SJminulc."'S
minutcs
FISH S.:rt\'S Z
WITH 2
2
x S oz 225 gred sm1pperor mullet, scaled and deaned
tablespoonsoliveoil, plus c.'lCtr3.for brushing
NUT
FILLING J onion,chopped
scant I cup (6oz1i5 g) orlonggr:iinrice,rinscd
1h cups (12:fl oz.350ml) hot \-Cgctablestock
3 tabl-espoons3lmonds, to3sted
..Jb!..:,
~AP• ",_,.!.1.....!11 3 tabl-espoonspine nuts, to3stcd
J teaspoonSe\'en spices seasoning
.....J.i
~US: 2 t11blespoonschopped fresh pmlcr
J lemon,cut into \\-Cdg-es
salt and pepper
Prcheat the O\'rn to ,400 ° r 200°c G!ls.\hrk 6. Put the fish

on !I baking sheet,brush them all with oliveoil, and season
S(ncro~ly\\ith salt and pepper. He-!ltthe oil in a skilletor
fryingpan, sdd the onion, and cook over lowhe:n, stirring
occasionally,for 5 minutes until softened.•\dd the basm!ttior
longgrain riceand cook. stirring. for 3 fewminutes, then pour
in the stock snd increasethe heat. O.wer and bring to a boil1
then reduce the heat !Indsimmer for 1cH2 minutes until the
rice is nesrly tender. Remm-cfrom the hest and dnin off ,ny
liquidstill mnaining in the pan.Tip the rice into a bowl and
fold in the nuts and seven spices seasoning.SeasonweUwith
salt and pepper. Dividethe rice mi,.-iurebetv.➔een the c:ivities
ofthe fish. CO\·en\ith foiland bake for 20 minutes. Remo\"<
the fish from the o\·en and tr.msfcrto individu3Ipfatcs.
Sprinklev;ith the p3.tSlcy,g3mish v;.iththe lemon v;-cdg-es,
3nd serve imme&ndy.
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t:Uf .. !Tlf PRUUHO lUIOS A!l"ll ,;.,,nu:

HO
Prt-p:triJtWl1
tim<: 10minulc."'S
Cookinglime:8-!o minuus
RED S.:rt\'S Z
2 x S oz.225 gred snsppcr or mullet, scaled and ckancd

SNAPPER all-purpose (pbin) t1our,for d~ting
J teaspoonchili powder
WITH 1-2 tabkspoons chili oil
ju.iceof I lemon
CHILI
OIL s:tltand pepper
Lc-banc:sc fiatbresd, to save
Make diagonal shshcs in the skin of the (tsh and sesson inside
and outside \\ith salt and pepper. Dust "ith flour, shske off anr
..lb!..:,~•e......!ll cxccss.Sprinkk with the chili powder.Heat a skillctor frying
><i
)iliJ U,;,.:.~ UI pan. \\rlcn hot, add the chili oil, then sdd the fish and cook
for 4 minutes on each side. .\dd lemon iui« to taste and scn·c
immediatdywith Ld>3ncsctl:ubread.
t;m<
Prt-p;triJtW11 : 10minuu-s,plus
mJrimui11e1im1:
Cooking1im<·:11- 15minulc."'S
RED S.:rt\'S Z
x S oz 22 5 gred sm1pperor mullet, scaled and deaned

SNAPPER 2
8-10 parsky stems
1 m.i chile,seeded and (mdy chopped
IN 2 garlic do,-es.,crushed
J pmley sprig, finelychopped
SESAME
OIL J tablespoonolive oil
2 t11bkspoonssesameoil
ju.iceof I lemon
sea salt
Make 3 slasheson each side of the fishand put them into an

0\-tnproofdish. Stuff the c:.niries\\ith the pmleystems.
!'.\ix:together the ehik, garlic,chopped parsley,oli\~ oil,
half the sesame oil, and a pinch of sea ss1t in s bowl. Brush
the mi,.'ttlreO\~r the fish and !ctmarinate for 30 minutes.
Mcanwhile,prchc-!lt the o\·en to 400°r 200°c G!ls ;\h.rk 6.
Roostthe fish for J 2-15 minutes until the t1cshflakeseasily.
RcmO\'l:from the O\-efl, sprinklewith the remainingsesame oil
and lemon juice to t~te, and serve immediately.
H f IU!I
Prt-p;trau(/11
tim.::20,,,;,mus
Cooking1im<·:
,;-4 minuic."'S
SUMAC S.-r't\'S Z
z x 6 oz 180 g tuna loin steak

CRUSTED
TUNA ofo-coil, for brushing
1 t:ablcspoonground sum,c
WITH
fur th<t.-uurm.-lon
sabd
WATERMELON 1
.1•watcrmdon, seeded and cubed
z stullots, thinly sliced
SALAD '1•cup oz,.So pitted b'3ck olives
mint sprigs,,picked
4
(3 g)
z t1blespoonschopped fmh parsley

z teaspoons red u.inc \inegar
z t3blespoonsoliveoil
salt and pepper
Put all the ingredients for the wstcnndon salad into a large
bowl, sc3sonwith salt and pcppcr,snd mix wdl. Set ssidc
until ready to serve. !'\ext,brush the tuna nith olive oil and
rub in the sumac. Heat 3 heavyskilletor ff),ingpan and, when
hot, add the tuna steaks and cook for z- ,4minutes on each
side, according to your taste. Save immediately\\ith the
\\'3tcrmdon salad on the side.
Prt-p;trau(/11
ui1tc·:
5 minulc."'S
Cooking1im<·:
J m;nuus
FRIED S.-rt".·s
4
~-. cup (3 oz.So g) al!-purposc(plain) t1our,for dusting

SMELT J lb l oz 500 g smelt (whitebait)
2 teaspoons paprika
sunt1owa oil, for decp-ftying
salt and pepper
lemonwedges and1shini S9u« (seepa~ 219), to save
Put the flour in to 9 bowl gnd season "ith s3lt and pepper.
Add the smelt (whitebait), in batches, and toss wdl to coat.
Shake off any excess and put onto a pl:ite. Sprinklewith half
the pa,prih. Heat the sunflo"~roil in 9 d«p-fryer to 3;5eF isoec
or until a cube of bread browns in 30 seconds.. \dd the (tsh,in
batches. and cook for about 3 minutes until golden and crispr.
RcmO\'l:and drain on paper towels.K«p warm whileyou cook
the remaining batches. Sprinkle"ith the remaining paprika
3nd sef'\'l:immedistely"'ith lemonwedgesand1shini S3uce.
Prt-p:triJtion
time:20 m;nw.·s
Cookinglime:-.15
mi11uus
OCTO
PUS S.:rt\'S 4
WITH 2 1,.lb I kg baby octopus, ckmcd

500ml water
11, cup (4 fl oz.1 zo mJ) m.i wine \'i.ncgar
RED
ONION 1 m.i onion, thinly sliced
6 ripe tomstoes, cut into chunks
AND 4 t11bkspoonsoliveoil
3 tabl-espoonschopped fresh panky
LEMON
SALAD ju.iceof ~··
: lemon
, 11ato UClt !1$
crusty bread, to scn·c
Put the octopus into a pan, pour in water toco,-cr, :i.nd3dd

a generous pinch of saJt. Rescn'< 2: tc3spoonsof the red v;inc
\ineg:ir and pour the rc:nuindcrinto the pan. Bring to a boil,
then rcdu« the heat, CO\~r. and simmer for 45 minutes, until
the octopus is tender. Drain well..\dd the onion, tom3.toes,ofo-c-
oil, and red winevinegar and toss wdL .\dd the pmley and
lemoniui« and SC3sonnith salt and pepper. Serve nith bresd.
Prt-p:triJtWl1
tim<:25minuus
Cooking1im<·:8-ro minuus
DEEPFRIED S.:rt\'S 2-..j
lh 2 oz 500g babyoctopus, cleanedand cut intobite-si:«dpieces

OCTOPU
S J
•..·; cup (2 oz,50 g) cornstarch (cornflour)
1.·•i cup (2:oz,50 g) aU-purpos,e (plain) flour, plus<xtrafor dusting
WITH 1.·•i teaspoonbakingsoc.fa(bicarbonateof soda)
scant 1.·•icup (31.':fl oz 100 ml) sparklingmin<ralw3ter,chill<d
CORIANDER 2 tesspoonsThai fishsau«
jui« of h kmon
AND pinch of chiliflakes
pinch offresh)r groundwhit<p<pp<r
YOGURT sunfloweroil, for d«i>fr}ing
SAU
CE fur th<saw:i;·
5 t1bl<spoonspbin (iutunl ) yogurt
findy gratedzest and juiceof II: time
2 tables.JX)Ons
choppedci!mtro (coriandcr)
S:;,jl~ ;b• 1J• t I
Sift the comst1rch (cornflourJ1 flour, and baking soda
i,b,p ~W I (bicarbonate of sod:1) into a bo,\·),then whiskin the min<l':ll
wat<r,to make a smooth batt<r. Stir in the fish sau«, lemon
juice, chili fbkes, and whit<pepp<r. M.ixsJl the ingredientsfor
the sauce togethcr in s bowl,co,n, md chill. Heat sunflowcr
oil in 3 d«p -fty<r to 350°F180°c or until a cube ofbmt.d
browns in 30 S<conds.Dust the octopus pi<ces"ith flour, shake
off the excess,then dip them into the bancr. lkep -fry them, in
batches, for 2 minutes until crispr gnd golden. Rcmm-c"ith
3 sloned spoon, dr:iin on pap<rtowds, md keepwann while
you cook the remainingbatches. S<n"<the octopus piecesin a
warm dish u-iththe sauce.
Prt-p:triJtWl1
tim<: 20-.15minutcs
Cookinglime:1-2 mimacs
SQUID S.:rt\'So-$
4 squid
IN •..·; cup (2 01J 50 g) comstl.lrch (cornflour )
GARLI
C 1.·•i cup ( 2 07J50 g) gJ!-pwposc(plain) flour,
i te!!spoonbaking
1.·• sod.a(bicarbonate of soda)
AND scant h cup (J' ,': fl 01., 100 ml) sparklingmineralwater, chilled
4 garlicdo,-es.,findy chopped
CHILLI J green chilc, seededand findy chopped
J teaspoonza'atar
\'egCtabkor su.nflow~roil for dixp-frying
salt and pepper
chopped fresh cilantro (coriander), to g:imish
furtli<dip
scant h cup (3' ,': fl 01., 100 ml) pbin yogun
J garlic elm~, crushed
ju.iceand gr:ued zest of J lime
First, make the dip. Combine all the ingredientsin a bowland

set ssidc. Rinse-the squid thoroug:hJy,then firmlypull the head
from the body (the inn:uds willcome away with it). Cut off the
tcntades from the head, then pl'C"ss out and discard the beak.
Rescn·c the tentades and disrord the rest of the head. Rc:mo,·e
and disc:i.rdthe quill from the body sac, rc:mo\-eany remaining
membr3.ne,and rinsewdl under cold running W3.ter . P«I off
the skin. Prepare:the rc:msiningsquid in the same way. Cut the
body sacs into rings. Sift together the cornstarch (cornflour),
flour,and baking sod:i(birorbonate of soda) into !I bowl, then
graduallywhiskin the mineralwater, continuing to whiskuntil
a smooth baner fonns. Stir in the garlic, chile, and 7.3.'atar
and season \\ith salt !Indpepper. Heat the oil in !I deeirfryer
to 35oec.,J80 e,f or until !I cube ofbre!!dbrowns in 30 seconds.
Workingin batches.dip the squid rings,and tentacles into the
batter, dr:iin off any excess,and carefullyadd to the hot oil.
Deeirfry for about I minute until golden and crispr. Remo\-e
v;ith a slotted spoon, dr.tin on paper towels,and keep warm
whilerou cook the remainingbatches. Pile the squid into a
warm servingdish, sprinkle n;th cilantro (coriander), and serve
immediatelywith the dip.
: 10minuu-s,plus
Prt-p:triJtWl11im< miJrimui11g
timt.·
Cookinglime:,i mi11uus
FRIED
SQU
ID S.:rt\'S,f-0
WITH 2 squid, cleaned and cut into rings, or

12 oi.350 g squid rings
CHILE J
J
m.i chile,seeded and (mclychopped
tablespoonsumac
ju.iceof I lemon
AND i cup ( 4 t1oz 120 mJ) sunflower oil
1.·•
J tablespoonchili oil
SUMA
C
Put the squid rings,into 3 bowl,pour in the olfrc oil, sdd the
chilc and sumac, and mix well..\dd the lemon juice, toss the
lliJl:,.,l,,;J• t ' squid rings, and let m.arin:ttcfor 30 minutes. Hcst the oil in
- 1,ji-"', :,u, s d«p skilletor fryingpan. .\dd the squid rings snd cook for
1-2 minutes on csch side until golden.Transfer to a warm
scning dish \\ith !I slotted spoon, seasonv;ithsah, dri:o:lcwith
chili oil and serve immcdi:ndy.
Prt-p;triJtio11
time:10minuu-s
Cookinglime:,-1mi11uus
PAN-
FRIED S.:rt\'S Z
16 small scallops,shucked
SC
ALL
OPS 1 tablespoonsumac
4 tablespoons (2 oz,50 g) butter
IN J tablespoonolive oil
2 garlic do\'eS.crushed
SUMA
C ju.iceof I lemon
2 t11bkspoonsfinelychopped fresh parsley
Tos.sthe sCllllopsin the sumac. .\kit the butter v;ith the olive
oil in 3 skillet or fryingpan, add the scallops.m1dcook for
1-2 minutes until golden.•\dd the garlic,then tum the scallops
0\-tr snd cook for 1-2 minutes mo!'(" .•\dd the kmon ju.ice,
sprinkJev;ith the parsley,snd serve immedi!ltdy.
II U I
Prt-p:triJtWl1
tim<: 10minulc."'S
Cookinglime:,i mi11uus
PAN-FRIED S.:rt\·r4
scallops, shucked
SCALLOPS 12
4 tablespoons (2 oz,50 g) butter
J tablespoonsofo-coil
IN 2 garlic do,-es.,crushed
ju.iceof I lemon
GARLIC 2 t11bkspoons fine~· chopped fresh pmley
Slicethe scaUopsin half..\kit the butter with the oti\-eoil in

3skilkt or fryingpan, add the scallops and sear for shout 1%
minutes until golden.. \dd the gulic, turn the scallopsover, and
cook for !mother minute . .\dd the lemon iui« gnd parsky m1d
scn-e immcdi:i.tcl!,
·:
Prt-p:triJtWl1
tim<: 10minulc."'S
PAN-FRIED S.-rt".·r4
SCALLOPS 4 t11bkspoons oz..50

tablespoonolive oil
J
garlic do,-es.,crushed
2
(2 g) butter
AND 16 scallops, shucked

1 teaspoons sesame seeds, to~ted
TAHINI
SAUCE 3 tablespoons chopped fresh panky
fur th<liJhi11i
rauu
1 teaspoon oliveoil
J'":"1.ciJ~~ t 1 shgJlot, 6ndy diced
~II J teaspoon curry powder
5 tablespoons tahini
ju.iceof I lemon
salt and pepper
First, make the tahini sauce. Heat the olfre oil in a sm,11
saucepan, add the shallot. and rook O\·a low he!!t,stirring
occasionally,for 4-5 minutes until softened. Stir in the curry
po"·dcr gnd cook, stirring, for 2 minutes .•\dd the t11hini,stir
in the kmon juice, and cook until thickened to a paste, then
whisk i:n5 t11blespoonswata. Continue to whisk until smooth,
then season \\ith salt gnd pepper and cook for 5 minutes.
Mcanwhile,mdt the buncr\\ith the olfre oil in a skillet or
fryingpan, !idd the garlic and cook. stirring frequently, for 1
minute .•\ dd the scallops and cook for about 2 minutes on each
sick, then sdd the sesame seeds. Pour the tahini sauce into a
shgJlowdish, top "ith the sclllops, sprinkle "ith the parsley
and serve immedi!ltcly.
H9
Prt-p:triJtWl1
tim<:10minulc."'S
Cooking1imc:5minuus
JUMBO S.:rt\'S Z
J2 uncooked jumbo shrimp (king pr:1wns)

SHRIMP 4 tablespoons (2 oz,55 g) butter
IN 3 garlicdo\-c:s,(mdy chopped
2 t11bkspoonschopped fresh cibntro (coriander)
GARLIC s:tlt:tnd pepper
Pull off the heads of the shrimp (prawns) snd pcd off the body
shdls, les\'ingthe tails intact.. \fake 9 cut along the backs of the
shrimp snd remove the black \-cins\\ith the point of 3 knife.
!'.kit the buncrwith oil in a skillctor fryingpan, then add
the garlic and cook, stirring frequcndy,for I minute. .\dd the
shrimp gnd cook, stirring frequently,for 3-5 minutes until they
h:t\-CgJIturned pink.•\dd the cilantro(cori:mdcr), sc:1.SOn "'ith
s:tlt:tnd pepper, and sen·c imme&ndy.
:lC
Prt-p:triJtWl1
tim<: SJminulc."'S
Cooking1imc:5minuus
DEEP-FRIED S.:rt\'S,f-0
1¥. cups (8 oi.225 g) all purpose (plain) flour

SHRIMP, 3 teaspoonsbaking powder
J teaspoonsalt
RED J teaspoonbakingsoda (bic3monstc of sod.1)

2 t11bkspoonsfresh thyme le!wes
2 red snapper or mullet fillets,skinned
SNAPPER , J cod flllct,skinned
16 uncooked jumbo shrimp (king pr:1wns ), peeled and dc\·cincd
AND COD sunfloweroil, for dcep-fi;.ing
sea salt
INATHYME
BATTE
R tahinidip, to serve
Sift togtthcr the flour,baking powder,salt, and baking sod.a

(bicarbonateof sod1) into a largebowl.Graduallywhiskin i ll ,
cups (1,..l pint 300 ml) w:1tcruntil a smooth batter is formed.
Stir in the th}mc fe31,•es.Cut the fish intobitc-siu pieces.
Dip the fish and shrimp (pr:i\ms) into the batter. Heat the
sunfloweroil in a deep-fryer to 350°r 180°cor until a cube
ofbre:t.dbrowns in 30 seconds..\dd the (ishand shrimp, in
batches, 3nd deep-fry for 5 minutes until golden. Dnin the fish
bites on paper towels,tr:mskr to a w:1.nnservingdish, sprinkle
v;ith sea salt, gnd sen-e immediatelywith a tllhinidip.
Prt-p;triJtW111;m<
: 20mVluus
Cooki11g1im<·:
,15mfouu-s
PHYLLO
RO
LLS Mak<su
WITH 4 sheets ofphyllo (fi1o) pastry

7 tablespoons(3~··
: oz, 100 g) buner, melted
FENNEL
,CRAB, J tablespoon fennels«ds, to3sted
fur th<filling
AND q oz.400 g cr:ibmeat,th.awediffroun
CHILI 2 scallions(spring onions), finelychopped
J fennelbulb. thinly sliced
J m.i chile,seeded and chopped
2 tllblespoonschopped fm..hcibntro (coriander)
juice of i.,;i lemon
...!b;V~l:'J ~J .J¥ ~~\
;,,l}~\U~;;IJI Preheat the O\'rn to -400 ° r 200 ° c G!ls.\brk 6. Line a baking
sheet with wa.x(greaseproof)paper. Put all the ingredientsfor
the fillinginto a largebowl, mix well3nd set aside. Lay esch
sheet of phrUo (filo) on a work surface and brush with melted
bune r. Spoon the cnb fillingonto the bottom part of the pastry
and roll up likea sausage,mg.kingsure it is tight. Brushn;th
melted butter gnd sprinkle with the fennels«ds. Cut the roll
into 12 pie«s gnd put the on the prepam.i baking sheet. 83ke
for 25 minutes until lightJygolden. Sen-e hot or cold.
Prt-p:triJtWl1
tim<: 10minulc."'S
Cookinglime:11ru minuic."'S
JUMBO
SHRIMP
, S.:rt\'S Z
tablespoonoliveoil
J
SPICY
SAUSAGE
, large shsUots,finelychopped
2
garlicdo,-es.,findy chopped
4
AND 7 oi.200 g spicy sausage, sliced
scant h cup (J' ,': floz. 100 mJ) white v;inc
LEBANESE i te!!spoonchili t1akcs
1.·•
J i .., lb.800 g jumbo shrimp (king pr3.wns ) , pcdcd and &veined
BREAD J bunch of parsley,chopped
2 Lebaneset1.stbreads
salt and pepper
Le-banc:sc Ssfad (see page 59), tosc:n·c
Hc:tt the olfrc oil in a laf'S("

saucepan,add the sh.allots,and
cook o,-crlowhc:tt,stirring oe<asioiully,for 4-5 minutes until
softened but not brou.ned. •\ dd the garlic and cook for !mother
minute. :\dd the sausageslicesand cook until they n:kasc their
oil. .\dd the whiten;nc and cook for I minute,then stir in the
chili tbkes and add the shrimp (pr:iwns). Cover the psn and
cook. stirring occ:isionally,for shout 5 minutes until :di the
shrimp ha\-Ctu.medpink. Just before serving,sdd the chopped
parsley gnd SC!lson well \\ith salt gnd pcpper.1C3.rthe tbt
breads in to bite-sizepieces and sdd to the pan. Stir gg3inand
sen-e immedi9tdywith the Lebanese Salad.
Prt-p;triJtW11
t;m<
:5 mfouu-s,plusmari11a1i11e
rim.·
Cooki11g 1imc:5minuus
JUMBO
SHRIMP S.:rt'<·s
z
uncooked jumbo shrimp (king pl':lwns), peeled and de•oeined

COATED 12
3 tabl-cspoonsolive oil
z tablespoonsia'ater
INZA
'ATER ju.iceof I lemon
z tablespoonschopped cilantro (coriiinder)
AND salt
CILANTRO Put the shrimp (pl':lwns), oli\-e,and :dater into s bowl s.nd tum
to coat. Let mgrimue for zo minutes. Heat a large, he31,•y skillet
or fr}ing pm. \\fle n it is hot, add the shrimp gnd cook for 3-5
minutes until they h9\'Cturned pink and 9tc"cooked through.
•\ dd the lemon ju.ic-cmd cilantro (corisnder) and toss to mix:.
Se9sonwith salt and sen'< immediatdr.
Prt-p:triJtWl1
tim<:20 minut.·s
Cooking1imc:J0-15minuic."'S
RISOTTO S.:rt\'S 4
WITH J
J
cooked cr:ib or 5 oz J50 g white md brown cr:tbmcat
teaspoonswnac
CRAB ju.iceof I lemon
J bunch of fresh cilmtro (coriander),chopped
41,:. cups ( , ,1. pints I liter) hot fishstock
1 onion, chopped
CILANTRO 2 cups ( 12 oz,350 g) risotto rice
•..·; cup (4 fl oz J 20 ml) white \\inc
2 tablespoonstahini
salt and freshlyground white pepper
RcmO\-eall the crabmc:ttfrom the cookedcnb. if using. Put

the crabmcat into !I bowl,add the sumac,lemon juice,and
cilantro (cori:mdcr) and mix:gcntJy. Pour the stock into !I
saucepan and bring to s boilO\'<t medium-lowheat. Heat the
oil in another largesau«psn, add the onion, and cook 0\-cr
lowheat, stirringoccasionaUy,for 5 minutes until softened but
not browned. .\dd the rice and cook. stirring constsnt1y\\ith
3 woodenspoon, for 1- 2 minutes until the rice start to turn
opaque is coated with oil. Pout in the v;ine, incre!lscthe he3t to
high, gnd cook until it has been :lbs.orbed.Stir in !I bdkful of
the hot fishstock and cook. stirringconstantly,until it has been
complttdy :lbs.orbed.Continue adding the stock, a ladleful!It
3 time,3nd stirring until esch addition has been :lbs.orbed.
This \\ill take 18- 2 0 minutes.Stir in the tahini and cnb
mi).'ttlte and he:1tthrough for a fewminutes. Sea.son"ith salt
and pepper gnd serve immediately.
Prt-p;trau(/11tim.::10 minuus,plusch;[Ji11g
time
Cooki11g 1im<·: 50minutes
SWEET S.-r't\'S Z
2 brgc S\\'Cct potatoes

POTATO 7 oi.200 g crsbmcat
FISH
CAKES 2 t1blespoonsfindy chopped fresh cilantro (cori:mdcr)
dash of Tabasco ssu«
WITH j-6 slicesof white bread, crusts rcmo,-cd
2 tablespoons7..3'stcr
ZA
'ATER all-purpose (pbin) flour for dusting
4 t1blespoons\·c~table or sunfloweroil
CRUMB i small bunch of arugula (rocket)
1.·•
J lemon,cut into wedges
sea salt and pepper
Prchcat the O\·cnto 400°F 200cc G9s .\hrk6. Prick the

S\\'Cctpotatoes \\ith a fork. put them in the O\'<n,snd bake
45 minutes until tender. Removethe sw«t potatoes from the
0\-tn, cut them in half, and scoop out the fleshinto a bowl.
Add the crabmeat,onion, cilantro (cori3ndcr) and Tabasco
sauce to taste snd mix wdl. Seasonwdl "ith salt and pepper.
Put the slicesofbre!!d into a food processorand proe<ssto fine
crumbs. .\dd half the breadcrumbs to the cnbmeat mixture
and mix wdLTip the mmining bre3dcrumbs onto a piste,
stir in the :ta':tter,and season nith salt 3nd pepper. Spread out
the flour on another piste. Di\ide the crabmeat milCturcinto
4 equal piecesand shape each into :t patty nith you hands.
Dust the patties v;ith flour, then dip into the beaten eggs, and,
fin!tlly,cost in the spicy breadcrumbs. Put the fishc:i.kesonto 3
baking sheet ~indchill in the refrigcr:itorfor I hour. Heat the oil
in a skilletor frying pan O\-CT medium heat, sdd the fishcakes,
in batches if necessary,and cook for 5 minutes on each side
until golden. Serveimmedi3tdywith srugula (rocket), lemon
wedges,and 3 sprinklingof sea salt.
Prt-p:triJtWl1
tim<:SJminulc."'S
Cookinglime:1lio11r
_:;omi11uus
LAMB S.:rt\'S0
largeeggpbnts (aubergines), cut into 1/, inch,5 mm thickslices

AND 2
J tablespoonolive oil, plus cxtn for brushing
EGGPLANT
J lb 2 oz 500 g ground (minced) bmb
J onion, chopped
2 garlic do,'eS.chopped
STACK 2 t11bkspoonstomato paste (pllm: )
2&oz.800 g canned chopped tom:ttoes
2 tea.spoonsdried thyme
1 barkaf
2 tea.spoonsse,-enspices sc:1.SOning
pinch of grated nunneg
pinch of ground cinn!lmon
5 or.,150 g ricottlicheese
J cup (4 oz. 120 g) gr:itcdmo:a.a.rdlacheese
3 tablespoonschopped fresh parsky
salt and pepper
Preheat the O\'rn to 3i5ef' 190°c:.G3sMark 5. Brush the

cggplmt (aubergine) slicesn;th olii:coil :i.ndsprinkle with salt.
Put them onto 3 baking sh«t and roast for 35 minutes, tu.ming
halfwaythroughthe cookingtime. M.c:mwhilc, heat the oliveoil
in a largesaucepan, ,dd the bmb. !lndcook o\·,ermediwn hest,
stirring frcquentJy,for 8-Jo minutes until C'\~nJybrowned.
Reduce the heat. add the onion and gutic, and rook, stirring
occasionaUy,for 5 minutes. Stir in the tomato paste (pwie ) snd
cook for snother 5 minutes, then sdd the chopped tomatoes,
thyme,bay leaf, SC'\-Cn spices se-ssoning,cumin, nutmeg, and
cinnamon, and sea.wnwith salt and pepper. Simmer for I hour.
Put a quarter of the eggpbnt sli«s in the bottom ofa 12 x 6 x
2 inch,30 x JS x 5 cm m~nproofdish. Co,·er "ith one-third of
the lamb mixture. Repeat these bye.rsuntil all the ingredients
ha,-cused, ending \\ith s b:y<rof eggplant slices.1bp with
spoonfuJsof ricotts and sprinkk "ith the grated mozi:ardl3.
Sesson "ith salt :i.ndpepper and bakefor 25 minutes. Remo\~
the dish from the O\'rn gnd let cool slightly,then sprinklewith
the chopped parsley,and serve.
tim.::15mUmus
Prt-p;trau(/11
Cooking1im<·: ,i hours
EGGPLANTS.-r't\'S4
WITH J eggplant (aubergine), cut into cubes

LAMB J onion, findy chopped
J lb 2 oz 500 g bondcss lamb,diced
AND J teaspoonSt'\'cnspices seasoning
RICE J
J
teaspoon pepper
cup (7 oz.200 g) bmrori or quick-cooklonggrain rice, rinsed
salt
P'rc-heatthe cwento 400°r 200°c.'G9s M.ark6. Put the eggpbnt

(aubergine) cubes into 3 roostingpan, add 2 t:ablespoonsof
the oliveoil to coat. Roostfor ,40 minutes. .\k:mwhilc, heat the
remainingoil in a largeSluccpan,add the onion and garlic,and
cookO\'tT lowheat, stirringoccasion:illy,for 5 minutes until
softened..\d,d the bmb, increiscthe heat to medium,and cook,
stirring frequrndy,for 8-10 minutes until t'\-rolybrowned.Pour
in waterto ccnr the bmb and 3dd the st'\-rnspiccsseasoning.
pepper, and a pinch of salt. Reduce the best and simmer for
J hour, then 9dd the cookedeggplant snd the rice. Cook for
another 10 minutes or until the riceis tender, then serve.
Prt-p,;trau(/11 ;o mi11uus
ui1tc·:
Cooki11g 1im<·:
,1 hmm JO,,,;,mus
SHOULDERS.-rt".·s
4
1h lb.;oo g shou1d<roflamb,boned and hon< rescn·ed

OF
LAMB 3 tabl-cspoonsolive oil
2 onions, chopped
WITH 4 garlic do,-es
CRANBERRYJ teaspoonSC\'cnspices seasoning

'-"! cup (s oz.150g) tomato paste (purCC
)
4 x 7 oz.400 g canscnnberry (borfotti) beans, drllncd and
BEANS ·washed
5 ckn'es
J cinnamon stick
4 ca.rd:imompods
salt and pepper
chopped fresh mint. to garnish
Trim any \isible fat from the bmb and dice the meat. He:tt the
oil in 3 J:i.rge
sau«pan, :tdd the onions and g:i.rtic,:tnd cook
0\-tr lowhc:tt,stirring occ:i.sionally,for 5 minutes until softened.
Add the bmb, increasethe heat, :tnd cook, stirring frequently,
for 8-10 minutes until evenlybrowned. Stir in the SC\'cnspices
seawning :tnd cook for another fewminutes. Pour in boiling
water to cover:tnd sdd the bone (to prO\·ideadditional fkwor).
Reduce the heat, CO\"Cr, and simmer for 2 hours. Stir in the
tom3topaste (pllf'Ce ) , beans, dO\·es,cinn:imon,and cardamom.
Bring to 9 boil, then simmer for 1~15 minut<s.Season to t:aste
\\ith salt snd pepper, sprinkk with mint, and serve.
.',U:.t,f
Prt-p:triJtWl11im<:
JO minuus
ZUCC
HINI S.:rt\'S 4
STU
FFE
D 9 oz 250 g ground (minced) l!1mb
J sm,Jl onion, chopped
WITH J tablespoondried mint
3 tabl-espoonschopped fresh panky
LAMB 'l, cup (2 01.160 g:) longgrsin rice, rinsed
Jo small Lebanesezucchini (courg(nes) , trimmed
J tonuto, chopped
salt and pepper
fur t/i<SilUCt'
J onion, chopped
4 t11bkspoonstomato paste (pllm: )
J teaspoonsalt
J teaspoon pepper
Hc:tt !I skilletor fl)ing pan, add the lamb, and cookO\-er

medium heat, stirring frequently,for 8-10 minutes until c1rcnly
browned.. \dd the onion and SC\"<O spices se!lsoning,rcdu«
the hc:tt,and cook, stirringoccasionally,for 5 minutes until
softened.Stir in the mint snd parsley!Indse9sonwith salt and
pepper. Rcmo\'Cthe pm from the heat and stir in the rice.
To mske the sauce, heat the oil in 3 Jargesau«pm, add the
onion, snd cook o,-e-rlowheat, stirringoocasionally,for 5
minutes until softened.Stir in the tomato paste (pu.rie) , salt,
pepper, gnd sevenspi«s sessoninggnd cook for another
minute. Pour in i ll , cups (b pint 300 mJ) bollingwater and
bring to back to a boil, then reduce the he-!lt..\le-!!nwhile,using
an spple corer, n-:tnO\"C" the fleshfrom the zucchini(courgettes)
and stuff the ca,ities "ith the l,mb md ricemi.xtUtt-. Puts
pie« of tomato !Iteither the end to pre\-entthe fillingfrom
fallingout ..\dd the ruochinisnd sny leftoverri« to the to the
ssuce,co,"C"r the pan, snd simmergentlyfor 2 5 minutes.
MU T
Prt-p;trau(/11
tim.::20,,,;,mus
Cooking1im<·:
J Jwun
LAMB S.-r't\'S4

2 small onions, chopped
BEANS 2 dO\'CS garlic,light1ycrushed

•..·: te!!spoonground allspi«
J cinnamon stick
J lb 450 g bonelesslegofbmb. diced and the bone rcser\·cd
/1 cup (J' ··
! oz Joo g) tomato paste (purCc)
1
2 teaspoons S3lt
J teaspoon pepper
3 x 7 oz 400 g rons cr:mbcrry(borlotri) bc:3ns,
drained gnd "'-ashed
Heat J tablespoon of the oil in a sau«pan, add the onions

and g:i.rlic,and cook0\-Crlow heat,stirring occasionslly,for 5
minutes until the onions arc softenedbut not browned. Stir
in the allspice,cwnin, cinnamon, and coriander and cook for
another minute. Removethe onions and g3rlic from the pan
and set aside. Add the remainingoil to the pan and increase
the heat to medium. .\dd the lamb, in batches if nee<sssry,
and cook, stirring frequently,for 8--10 minutes until C\·en1y
browned. Return the onions to the pan snd pour O\~renough
water to cover--3bout 3 cups ( 11.•·•pints ;50 mJ) . .\dd the
reservedbone for o."tr'3 flsvor. Re-due<the heat, co,·e:rthe pan,
and simmer for 2 hours. Remo\·ethe bone from the pan. Stir in
the tomato paste (pwie ) , ssh, pepper, SC\'enspices seasoning,
and borlotti besns snd simmer for soother ,45 minutes until
the ssuce is reduced. Remo\-esnd discsrd the cinnsmon stick
before serving,
time·:
Prt-p,;trau(/11 5 minuu-s
Cooki11g lime·:11mi11uus
LAMB Sa't\·s 4
gsrlic do,'eS.crushed
CHOPS 2
1h t1blespoonsse1,•en
juice of I lemon
spices seasoning
WITH J tesspoon ssh
J tesspoon black pepper
SEVEN 4 bmbchops
pbin (1Utural) yogurt snd kmon \\~dges, to serve
SPICES Mixtogether the garlic,sC'\-enspices seasoning,lemonjuice,
salt, snd pepper in s bowl, sdd the l3tnb chops, and rub the
mi)."ttlte into the mest. Let msrinste for 11/: hours. Cook O\'cr
a hot barbecue or under shot broiler (grill) for 4-6 minutes
on each side. Serve"ith yogurt snd s wedgeoflemon.
tim.:::15,,,;,mus
Prt-p;trau(/11
Cooking1im<·:1ho11r
LAMB- S.-r't\'S0
S3.\'oyc:ibbagc,lea\'CSscpa.r:ued
STUFFED J
J sm!!JI onion,chopped
CABBAGE i ,':oz 100 g ground (minced) lsmb
scant >;. cup (s or.,150 g) longgnin rice, rinsed
, 11ato PA!; t :33 i tesspoon salt
1.·•

4 t1blespoonschopped fmh cibntro (coriander)
J teaspoonghcc
Put the cabbage lc3\~ into s brgc pan, pour in boilingwater

to co,-cr,and cook for 10 minutes. Dr:iinndl and set s.sidcto
cool. Heat the oil in 3 skillet or ft)ing pan, add the onion and
lamb,and cookover mediwn heat, stirring frequent~·.for 8-10
minutesuntil the lambis browned.Put the riceinto a bowl,
3dd the lamb mixture,S3lt,pepper, sC\-cnspicessc3soning,
and cilantro (corianda ), snd mix wdl.11lcn add the ghcc.
Put some of the cabbage lea,-esin the bonom ofa pan. Put 2
teaspoonsof the bmb miicturC" on top of each of the rrnlaining
b\-es, then roll up likea ciglr :lnd set aside. Put the rolls into
the pan snd cover"ith a sm!IJIplate. Cm~r "'ith boilingwater
:lnd simmer for ,40 minutes with a tid on the pan, then sen•e.
Prt-p,;trau(/11
ui1tc·:
20 ,,,;,mus
Cooking1im<·:1ho11r JOminuus
LAMB, Sa't\·s 4
tablespoonolive oil
RICE J
q o:qoog boneless lamb,di«d
J onion, chopped
AND J celery stalk. diced
J carrot, diced
FAVA 2 garlic do,'eS.crushed
5 tablespoonsm.i "inc
BEANS S(ncrous 2 cups ( 18fl oz.500 ml) hot beef stock
J cinnamon stick
J teaspoonse,renspices seasoning
J cup ( 7 oz.200 g) bmroti or quick-cook longgrain rice
1/, cup (31··; oz.100g) frozen fa\'3. (brood) brons1 thawed
salt snd pepper
Heat the oilins l:ugcS:lUttpG.n, sdd the lamb,snd cookover

mediumheat,stirring frequently,for8-10 minutesunti1bronned.
•~ theonion,celery,and carrot and cook,stirringoccasionally,
for5 minutes. .\dd the garlicsod cookfor another minute.Pour
in the\\inc and cookfor I minute,thcn sdd thestock and spie<s,
:lnd bring to 3 boil. Reducethe heat,co\·er, and simmer for J hour.
•~ the rice,soson, rq,be< the tid, and cookfor 5 minutcs..\dd
thebeans, replacethe lld, :lnd cookfor snotha 5 minutes.1\tm off
theheat and letstand, CM-crcd, for 5 minutesbeforescn:ing.
MU T
'
tim.::10minuus
Prt-p;trau(/11
Cooking1im<·: 1ho11r15mi11uu-s
STUFFED S.-r't\'S Z
4 zucchini(co~ttes ),hah'C'dkngthwise
ZUCCHINI J tablespoonolive oil, plus cxtn for brushing
9 oz.250 g ground (minced) bmb
WITH J onion, chopped
LAMB J teaspoonSt'\'cnspices seasoning
AND •..·; tesspoon salt
PINE
NUTS •..·; cup (2 or.150g) pine nuts, toostcd
Prchcat the O\·cnto 37f 'f 190°c.Gas Mark 5. Put the ruochini
(courgettes ) into 9 ro~ting pan, cut sides uppermost, and
brush "'ith olfrc oil. Roostfor 30 minutes. Meanwhile,heat
the oil in a saucepan, ,dd the bmb. and cook overmedium
heat, stirring frequent1y,forS-10 minutes until c1rcnJybrc,.,'<d.
Reduce the heat. add the onion and gulic, and cook, stirring
occasionally,for another 5 minutes. Stir in the sc...-cn
spices
sca.wning,pepper, and S3lt and cook for another 10 minutes.
Meanwhile,put the chopped tomatoes into snother ssu«pan,
3dd 2 V: cups (6oo m11 pint) water, snd bring to 3 boil O\'et
medium hen. Reducethe hest and simmer for 20 minutes.
RcmO\-ethe ruochini from the o,·en but do not tum it off.
Scoopout the :ruc:chinifleshwiths spoon and discard. Divide
the lsmb mixture 3tnong the zucchini hah·es.pour the tomato
sauce o,-tr them, and sprinkJe\\ith the pine nuts. Cover the
roastingpan \\ith foil,Ktum it to the oven, :md cook for 4~45
minutes. Sen-cimmedistdy.
Prt-p,;trau(/11
ui1tc·:
5 minulc."'S
Cooki11g 1im<·:
11mi11uus
LAMB
CHOP
S Sat-.·s2
5 garlic do,-es,very finelychopped

RUBBED juiceof 11.·•i lemons
2 teaspoons pepper
WIT
H 2 teaspoons paprika
2 teaspoons sc,-enspi« seasoning
GARLIC 2 teaspoonssalt
J tablespoonoli,-coil
4 bmbchops
Miictogether the garlic, lemonjuice, pepper, papriks, se1rcn

spice seasoning,S3lt,and oti,-eoil in 3 Jargeb™i, stir in
Jh cups ( 12 fl oz.350 ml) water,and sdd the lsmb. Rub the
m:irirude into the meat, cO\·erthe bowl \\ith plasticwrap
(dingfilm), :md let marinate st room tcmperaturc for i l,,·: hours.
Dr.I.inthe lamb snd grillo,-cra hot barbecue or under s pre-best
broiler (grill) for 3-6 minutes on esch side, depending on ho"'
v;-clldone you likeyour lamb. &r.-c immediatdy.
MU T
;o mi11uus
Prt-p;trau(/11tim.::
Cooki11g 1im<·:
1ho11r40 minuus
LAMB
CHOPS
, S.-r't\'S0
GRAPE J lb 2 oi.500 g lamb chops.,trimmed
50 gr:ipc (vine) lea,'es
LEAVES 10 baby zucchini (courgettes)
1 tomato, chopped
AND
Fortli<filling
ZUCCHINI oll':coil
7 oi.200 g ground (minced) lsmb
1 onion, findy chopped
1h cups (9 oz.250 g) b:l.Stnatior quick-cook long grain rice,
rinsed
1 teaspoon St'\'cnspices seasoning
1 sm!!JIbunch of fresh parsley,chopped
salt and pepper
Heat the oli,-eoil a luge saucepan, sdd the bmb chops, and
cook o,-crmedium he-stfor 2 minutes on each side until c,..cnly
browned.Transfer to a pbtc ~indset 3sidc. If using fresh gr:ipc
(,-inc) k:t\~S,bring a saucepan of salted water to a boil, sdd the
b,-es, and bl:1.nch for 30 seconds, then dr:iin and set s.sidc.
{fusing leavespre-servedin a salt solution (brine), soak them in
hot water for 30 minutes, then dn.in, rinse thoroughly,~indpat
dry u.ith paper towels.Meanwhile,make the filling,Hes:tthe oil
in the same pan used for the chops, add the ground (minced)
lamb,and cookover medium heat, stirring frequent~·.for 8-10
minutes until c:ventybrO'.\·ed . .\dd the onion and cook for s
fewminutes until softened,then stir in the rice:,sc,·en spie<s
se~ning, and parsley.Simmer for 2 minutes. then se-!!son with
ssh and pepper, remo,-efrom the heat. and set 9sick. Usingan
apple:oorer, rcmm'e 9nd discard the fleshfromeach zucchini
(courgette:). Stuff the zucchiniu.ith the ground bmb filling9nd
plug the end with s piece:of chopped tomato to stop the filling
from fallingout. Lsy out the grape les\·eson a worksurface,
put a teaspoonof the fillingin the middle of each, and carefully
roll up into a cig:irshape. Repeat this until you ha,-emade .1,0
rolls.Put the remaining grape lea\'C:S into 9 luge saucepan,
put the lamb chops on top, and add the gr3pc leafrolls and
zucchini.Cover the zucchiniwith a plate that just fits in the
pan. Pour in boilingw:itc:rto cover,put a lid on the pan, and
simmer gentlyfor 4~50 minutes. Rcmo,-cfrom the heat and
serve immediately.
tim.::15mUmus
Prt-p;trau(/11
LAMB
CHOP
S S.-r't\'S4
2 tables.poons
oll\<c
oil
IN 8 lambchops,
TAHINI J onion,chopped
choppedfreshcihntro (coriander)
2 tables.poons
riceand v-ermicdli,to serve
AND
.Fbr!11.·
rahini,mdaury S;I1,c.·
CURRY 3 garticclO\'CS,crushed
J teaspoonsalt
SAUC
E jui>Ceof I kmon
5 tllblespoonsT:lhini
S3uce(see p,3gc 200 )
2 teaspoonsmediwncurry powder
Preheatthe O\'t'TI to 4ooef 200°c.G3s.\brk 6. Crush the g3rlic

v.lth thesalt ins mortar\\ith s pestle.Stir in the lemonjuice,
tahiniS3UCC, snd 5 tsblespoonswater.Add theCUl'T)' powder,mix
wd),:i.nd set 3sick.Heat the oil ins skilkt orft)ingplll, md sear
thechops,for J minute on each side,then transferto sn O\ttiproo(
dish. Add the onion to thepan and cook for s-8minutesuntil
softened.Spoon the ooion 0\-cr the lambchops,then pour in the
S3UC'C.Bili for 15 minutes.RrnlO\-cfrom theo,en, sprinklewith
thecilantro(coriander),and scl'\-ev.ith riceand ,-mn.icdti.
Prt-p;trau(/11
ui1tc·:20,,,;,mus
Cooking1im.·:,1 hmm 15mi11uus
LAMB
HARI
SSA S.-r't\'S4
J lb 450g bondess legoflamb,diced, snd I lb 450g bmb bones

3 cups (11/, pints.;so mJ) l:i.mbstock
2 onions,chopped
1 teaspoonground cumin
3 cardamom pods
1 cinn:i.monstick
1 teaspoonpepper
i te!!spoonground cinnamon
1.·•
1h teaspoons salt
1 cup ( 7 oz.2oog) pearl barley
ju.iceof l,: lrmon
3 tablespoonschopped fresh parsky
Put the l:i.mb:md l:i.mbbones into a largepan, cover"ith "11ter,

and bring to a boil, skimmingoff the scum. Drain, then put the
l:i.mband bones into s clean pan \\ith the stock. Bring tos boil,
n:ducethe heat, CO\-cr, :i.ndsimmer for 1 I!: hours..\kanwhik,
hc3t the oil in :motherpan, add the onions,cumin, card:unom,
cinn:imonstick,pepper, groundcinn:i.mon,9.llds:ilt, 9.lldcook
O\~rlowheat for 5 minutes until the onions ha,-esoftened.
RcmO\~the pan fromthe heat.""'hen the l:unb h:i..s been cooking
for 1~..: hours, sdd the spiced onions snd barley,snd simmer for
45 minutes. Stir in the lemonju.i« and parsleyand sc:r\·e.
20 minuus,plusSO,;JR;ng
Prt-p:triJtWl11im<: tinu
Cookinglime:1lio11r20 minulc."'S
LAMB S.:rt\'S 4
AND 2 V:
2
cups ( 12 oz.350 g) bulgur wheat
tea.spoonsoli,·coil
BULGUR 2 small onions, findy chopped
4 garlicdo,-es.,sliced
WHEAT J 2:oz350 g bmb kg cutlets, diced

3 cardamom pods
5ckw~s
J cinnamon stick
2 tea.spoonsS3lt
J teaspoon pepper
1
/, cup (3 oz,So g) tomino paste (pur(e)
J teaspoon ground cwnin
chopped fresh mint. to garnish
Put the bulgur whest into s l:x1-d,pour in water to co,-cr,and

let sookfor 30 minutes..\ksnwhile, hest h!tlfthe olfrc oil in
a d«p skilletor fryingpan, sdd the onions and gsrlic, and
cook o,-crlowheat, stirring occasionally,for ;-8 minutes until
softened and lightlygolden, then tr:msfer to a piste .•\dd the
remainingoil to the pan and heat. Add the lamb. incte!lscthe
heat to medlum,and cook, stirring frcquentJy,for 8-Jo minutes
until e,·enlybf'O'>',-ned.
Return the onions and g3rlicto the pan
and 9dd the cardamom pods,cloves,and cinnamon stick. Pour
in 3 cups ( 11/, pints.;50 mJ) boilingw:ner, 9dd the SC\>c-n
spices
seawning, salt,and pepper, and bring to a boil. Reduce the
heat, cover,s.ndsimmer for I hour. Drain the bulgurwheat.
Spoon off anr fat from the pan of bmb, then stir in the bulgur
v;i\C!lt,tomato paste (pul"Ce),andcumin, and continue to cook
for 10 minutes. Sen'< g:imishedv;ith chopped mint.
Prt-p;trau(/11
tim.::20,,,;,mus
Cooking1im<·:
1ho11r
LAMB S.-r't\'S4
Sllmbchops
WITH 2 t1blespoonsoliveoil
SAFFRON scant I cup (3h oz.100 g) shcOedwalnuts,choppcd

2 teaspoons (clear) honey
1
.1•te!!spoonchili flakes
RICE 1 teaspoonfcnnd seeds
1 onion, chopped
AND scant I cup (6oz li5 g) b3smati orquick,ook longgnin rice,
rinsed
WALNUTS 2 1.•·! cup ( 1 pint 600 ml) hot vegetablestock
pinch of slffi'on th.reads,lightlycrushed
•..·: te!!spoonground tunncric
111 cup (3 1-·: oz 100 g) fi'oz<npeas, thawed

salt snd pepper
Preheat the O\·cnto 3ooci,-150°c Gas .\fark 2. Brush the chops

\\ith I tablespoonof the oll':c oil and season u.ithsalt and
pepper. H e!lt a skilletor fD,ingpan, 9dd the chops, and cook
for I minute on each side.Transfer to 9 roastingpan and roost
for I hour, turning the chops halfu·aythrough the cookingtime.
Mcanwhilc,dry-fry the walnuts ins ovrnproofskilkt or fr}ing
pan for I minute, then stir in the honey and chili flakes.Put
the pan into the oven"'ith the l3lllb and let dry for JO minutes.
RcmO\..:from the o,-rn snd let cool slightly.Heat a saucepan,
add the fennelseeds, and dry-fry for J minute or until they
releasetheir sroma.Tip the seeds onto a plate and return the
pan to the heat. Add the remainingoli,·e oil, then add the onion
and cook ova lowheat, stirring oocasion:?Jly, for i-8 minutes
until the onion starts to color.Add the rice :llldcook, stirring
constantly,for I minute. Gr3duallystir in the hot \"C~table
stock and season "ith salt and pepper. Return the fennelseeds
to the pan snd stir in the walnuts, saffron,and twmeric. Bring
to a boil O\'l:Tmedium hest, then m.iu« the heat,co,..:r,and
simmer for 1er15 minutes or until the rice is tender and the
liquid has been absorbed. Stir in the peas and he-:ltthrough,
then add the chopped mint. Servethe bmb chops "'ith the
saffronriceand walnuts.
• .,. •I
", I
•
..
Prt-p;trau(/11
tim.::20,,,;,mus
Cooking1im<·:
JOmUmus
LAMB
, S.-r't\'S4
SPINA
CH q oz.400 g bondess bmb. diced
J onion, chopped
AND 2 cdcry stalks,di«d
J carrot, diced
RICE 2 garlicdo,'eS.crushed
5 tablespoonsm.i wine
~nc-rous 2 cups ( 18 fl oz.500 ml) hot beef stock
J cinnsmon stick
2 teaspoons se,-rn spi«s seasoning
J cup (; oz.200 g) bssm!lririce, rinsed ~ind soakedin boiling
\\'3tcr,or quick-cook long gr:iinri«
5 cups (s oz, 150 g) baby spinach
salt and pepper
Heat the oil in s b.rgcsaucepan,add the lamb, and cook 0\-cT

medium heat, stirring frequentJy,forS-10 minutes until c...-cnly
browned.. \dd the onion, celery,and carrot and cook,stirring
occasionally,for 6-8 minutes until lightJycolored. Stir in the
garlic and cook for I minute. Pour in the v;inc and cook for
another minute, then pour in the hot stock, add the spices,
and bring to a boil. Reduce the hc31:,co••cr,and simmer for
J hour. Drain the rice and 3dd it to the pan. Season "'ith salt
3nd pepper :1ndcook for 10 minutes or until the rice is tender.
Finally,stir in the spinach 3nd cook for a few minutes until
\\iltcd. Sen·e immediately.
Prt-p;trau(/11
tim.::15minuus,plusman·11ating
1im<·
Cooking1im<·:
.?-O minuic."'S
LAMB
KEBAB S.-rt".·s
4
lb I kg boneless leg of lamb

2 1,.
juice of I lemon
J tablespoonwhite "'ine vinegar
1 teaspoonsalt
1 teaspoonpepper
cucumber snd mint yogurt saJ:i.dand Lc-bancsebread, to scn·e
Trim off the fat from the bmb. cut the meat into strips, :1nd
put it into a dish. Pour in the oli\-c-oil, lemon jui«, snd vincg:ir,
3dd the saJt, pepper, and g3rlic,snd tos.swell.Let marinate for
30 minutes. Heats large skilletor fl)ing pan until hot, then sdd
the lamb and cook for 2--1 minutes, if you likeyour bmb rare,
or 3-6 minutes,if you preferit medium. Sen~ immediately"'ith
cucumber :1ndmint yogurt saJad and warm Lebanesebread.
>ll'.,t,f
Prt-p:triJtWl1
tim<:SJminulc."'S
Cookinglime:J5minuus
LAMB S.:rt\'S 4
AND 3 tabl<spoons\·cgctablcoil
J lb 2 oz 500 g ground (minced) bmb
SPINACH 2 onions, chopped

2 garlicdo,-es., sliced
FATTER 116 tesspoon ground cinrumon

2 tomatoes, chopped
2 piu bresds
;.; ,b ,., U;.;.
5 cups Csoz, 150 g) baby spinach
<?~u,1 ~\ cup (3 oz.Sog) pine nuts, toostcd in oil
salt snd pepper
fur tli<J'C§'ltrt
J cup (8 ft oz.250 ml) plain (natur:ll) yogun
salt and pepper
Prchcat the O\'rn to ,400 °r 200 °c G!ls.\hrk 6. Heat the oil in

3 Jargcsaucepan, add the lamb, and cook a, cr mediwn he!!t,
stirring frcquentJy,forS-Jo minutes until t'\-cnJybrowned.
•\dd the onions and g3rlic,reduce the heat, :i.ndcook, stirring
occasionaUy,for 5 minutes. Stir in the spices and tomatoes,
sca.wnwdl \\ith ss1t and pepper, 9dd % cup (11. pint 150mJ)
water, snd simmer for 20 minutes. Meanwhile,put the pita
breads in the O\'rn and w-srmthrough for a fewminutes until
crisp. Remm'e from the O\'engnd cut into squ:ues. Combine
the yogun, garlic,snd mint in a bo,\·I,sc:3sonlightly\\ith
salt snd pepper, :tnd set ~ide. Stir the spinsch into the lamb
mi).'ttlte and cook for a kw minutes until wilted.Transfer the
lamb mixture to a sening dish, top with the yogun and pine
nuts, put the crisp bread squares around the side, snd serve.
tim.::10minuus
Prt-p;trau(/11
Cooking1im<·: 1ho11rJOminuus
MEATLOAF S.-r't\'S4

J onion, gr:itcd
J lb 2 oz 500 g ground (min«d ) hmb
J cup (4 oz. 120 g) all-purposc-(plain) flour
2 tom:ttoes,chopped
,egg,;
•.•·•tesspoon grsted nutmeg
•..·; tesspoon ground cinnamon
2 t1blespoonschopped fmh mint
salt :tnd pepper
Prchcat the O\·cnto 400°F 2ooecG9s .\hrk6. Linc a large

bakingsheet with foil,shiny side down,and brush generously
v;ithoil. Put aJIthe ingredientsinto s b.rgcbowland mix
together u.ithyour hands. Tip the mixture onto the prepared
baking sheet snd wrap the foil3f'Oundthe mcadoaf to fonn 3
\\idc sausageshape. B:t.kcin the o,·cn ford ,: hours and serve
immediatdy.
Prt-p;trau(/11
tim.::40,,,;,mus
Cooking1im<·:
,15minuu-s
PHYLLO Mak<s8-10
ROLLS 9 oz 250 g ground (minced) bmb

STUFFED J handful mint b\-es, chopped

•..·: red bdl pepper, seededand findy chopped
WIT
H J tomato, findy diced
dash of \'Xbrccstmhll'C" sauce
LAMB 4 sheets ofphyllo (ti.lo)pastry
7 tablespoons (i ,': oz, 100 g) buncr, melted
AND J tablespoonZ3'atar
salt and pepper
MINT Heat a skilletor fl)ing pan, add the lamb, and cookO\·c:r
medium heat, stirring frequently,forS-10 minutes until e\-cnly
browned. Stir in the sC\·enspices seasoning and se:tSOnu-ithsalt
and pepper.Add the mint ka\·es, onion, bdl pepper, tomato,
andWorccstcrshitc"sauce1 rcdu« the heat, and cook. stirring
occasionally,for 10 minutes. Rcmm-cthe pan from the heat
and let cool completely.~heat the O\-Cnto ,400 ° r 2ooec.G3s
Mark 6. Linca baking sh«t u-ithwax (grcsscproot) paper. Lsy
J sheet ofphyllo (filo ) pastry on the work surfs« snd brush
v;ithmdted buncr, then lay a second sheet on top and brush
v;ithbutter s.g:iin.Rcpcst this with the rcm!liningpastry. Spoon
the lamb mixture onto the bottom half of the pastry from left to
right, then carefully roll up tightly into a sausage sh:ipc. Brush
again \\ith melted butter and cut into 11..•: inch,,4cm slices. Put
them onto the prepared baking sheet snd sprinkle \\ith za'atar.
Bak<for 25 minutes or until golden. Rcmo\·efrom the O\'en,
tT'3nsfcrto s wire ra.ckto cool, and then serve.
.',U:.t,f
;o mi11uus
Cooki11g 1im<·:10minutes
LAMB S.-r't\'S4
BURGERSJ
J
lb 2 oi.500 g ground (minced) bmb
onion, gr:itcd
3 tabl-espoonsbl'(3dcrumbs
2 t1blespoonsall-purpose (plain) flour
2 teaspoons sslt
J teaspoon pepper
3-4 tablespoonscom oil
khobczbread, to ser\·c
Put the bmb, onion, breadcrumbs, flour, parsley,salt, pepper,

and spicesin 3 bowl gnd mix wdl with your tunds. Divide
into S piecesand shape nch into a patty. Heat 2
the mi,."tl.lrc
tablespoonsof the oil in a skilletor frying pan, sdd half the
lamb patties, :md cook for 4-5 minutes on each side. Rcm<.wc
v;itha spatub (fishslice) and dr:iin on paper towds. Keep
warm while)"OU cook the second batch of patties. Save "ith
flatbread.
Prt-p;trau(/11
ui1tc·:
20,,,;,mus
Cooki11g 1im<·:
JO-./Ominutes
LAMB S.-rt".·s
4
FREEKEH2 tl1blespoonsoliveoil
14 oz.400 g boncles.sleg of lamb, cut into chunks
5 shallots.,halved
J t:ablespoonbutter
~ncrous 2 cups ( 18fl oz.500 ml) chickenor \·egctablestock
1h cups (9 oz 250g) freekeh
J teaspoonsmoked paprika
J teaspoonground ,!!spice
3-4 thyme sprigs.,chopped
:? oz 50 g fetl1cheese, \·c:rythinty sliced
salt and pepper
Heat J tablespoon of the oil in 9 heavysau«pan a.·ermedium-

high hC9t1add the lamb, and scar for I minute each side.
RcmO\-efrom the pan v;ith a slotted spoon and set aside.
Reduce the heat to la.\➔ and add the shallots,butter, and
a ladlefu.Jof the stock to the pan. Cook,stirring occ3sion,lly,
for about 15minutes until the shallotshavt softenedand
c3.f3mdized. .\dd the freekeh,papriks, allspi«, th}me, the
remainingoliveoil, and the remainingstock, season\\ith salt
and pepper, and cook, stirring occasionally,until the liquid
has been absorbed and the freekehis cooked through. .\ few
minutes before the rr«kch is ready,return the lamb to the pan
and cook to your liking,Serve w3rm with the sliversof fetl1.
MU T
1.u1.••1urutu N TO)UfO Ul!Ct
Prt-p:triJtWl1
tim< : 20-10minuu-s,plusch,1li11e
rim.·
Cookinglime:-.1tr;.o mi11ulc."'S
LAMB S.:rt\·s4 (m,1kt·s18-20)
MEATBALLSfur tli<m<atballs (min«d ) lamb

q oz.400 g ground
J onion, findy gr:itcd
IN 4 tablespoons white bresdcrumbs
garlicdo,-es.,crushed
TOMATO 2
J teaspoonground cinnamon
SAUCE 1egg
salt and pepper
fur t/i<SilUCt'
.; , ,!,¼ U~) .:. J onion, chopped
b.lbp l~ I 2 garlicdo,-es.,
crushed
3 thymesprigs
l bsy )C3\'CS
2 tablespoons tomato paste (pllm: )
J cup (8 ft oz.250 ml) \"<gets.bk
stock
pinch of sugar
J bunch of fresh parsky, chopped
salt snd pcppa
Put all the ingredientsfor the meatballsinto a bowl, season

\\ith salt and pepper, and knead together\\ith your hands until
combined. Roll walnut-siud pic«s of the mi.xtUtt-into balls
between the palms of your h:mds. Put the mc:ubsllson !I plate
and chill in the rcftigcntor for 30 minutes..\tegnwhile, nuke
the sauce. Heat the oil in a saucepan, ,dd the onion,snd cook
O\<trlowhe3t, stirring o«3siongJ~-.for i minutes until softened
3nd lightlycolored. Stir in the garlic :i.ndcook for I minute,
then add the herb6 and chopped tom:uocs.Stir in the tomato
paste (pufee) and ,·egctablestock, increasethe hC3t,and bring
to a boil. Add 3 pinch of sugar 3nd season\\ith sah and pepper.
•\dd the meatballsto the sauce, m.iu« the he!itto low,and
simmer for 40 minutes until the sauce has thickened and the
mestballs sre cooked. RemO\'em1ddiscard the th!,mesprigs
and bay lea\-CS, stir in the parsley,snd serve immediately.
1hour20 minuus
Prt-p:triJtWl11im<:
ROLLED S.:rt\'S Z
x oz ks.n lsmb cutlets (steaks)

4 6 Ji5 g
MEAT garlicdo,-es.,crushed
2
qwnrityTomato and Oli\-c Sauce (sec page 28)
J
PACKAGES small green chiks, chopped

2
teaspoon St'\'cnspices seasoning
J
IN salt and pepper
TOMATO Preheat the O\'rn to 350◊,:- 1Soec.G3sMark 4. Beat the mest
\\ith a mest msllet to 1.16inch s mm thick. Crush the garlic
SAUCE in a momr v;itha pestle, then stir in 2 tablespoons of the
Tomato and Oli\-e Sauce and the chilcs. Spread a quarter of
this mixture o,-ereach steak, roll up tightly,and tic with kitchen
string. Sprinkle the rolls with the sc,·en spi«s seasoning and
sca.wn with salt and pepper. Brush a skillctor frying pan u;th
l><,,~ lJ.ilil.c,u oil, add the meat packsges,and cook o,-i:rmedium-high heat,
b.!br ~..11 turning occasiotully,for a fewminutes until c1rcnJybrowned.
Transfer the packages to 9 sheet of foil, "T:lP them up, snd sesJ
rightly.Put the foil pack3gc into gn O\'cnproofdish and bake for
5-10 minutes. Mcanwhik, gently heat the rcmginingTonuto
and Olive S9u« in s s:iu«pan. Remo,-cthe dish from the o,-cn
and un"np the me-gtpackages.Transfer to a serving dish, pour
the hotTomgto snd Oli,-cSsu« O\~r them, and scn-c.
t;m<
Prt-p;triJtW11 : 10minuu-s,plus timt.·
mJrimui11e
Cooki11g lime:J-./ m;nuus
LAMB S.:rt\·s4
tablespoons plain (natural) yogun

SKEWERS 2
2 tablespoons oliveoil
2 tablespoons red \\inc \incg:ir
J teaspoon salt
•..·; tcsspoon blsck pepper
1.·•i te-!!spoon
white pepper
1.·•i tC!lSpoonground cumin
J lb 2 o:c.500g bonckss legofbmb. cut into cubes
J 2 smaUshallots. hah·cd
2 brgc pita bl'('Sds
2 tablespoons 1ilhini S!lu« (sec page 200)
Mix:together the yogurt, oli,-eoil, \incg:ir, s:ilt,black pepper,

white peppcr,and cumin in a largebowl. .\dd the lamb, rub the
m:1ritudc into the meat, ffld kt msrinate for 4 hours st room
temperature or O\'emightin the refrigcntor. Thread the pieces
of meat onto skewers.,altmuting ";th the shgJlots,6 pic«s pc:r
skewer "ith a small gap in bcm~cn. Grill o,-er a hot barbccuc
or cook under s preheated broikr (grill) for 3-4 minutes on
each side until the meat is cooked through..\tegnwhik, w:irm
the pitas ins preheated O\'en,35ocf 18o 0cllis .\lark 4, for a
few minutes. Pull off the cubes ofbmb and the sh!!Uotsinto the
pita bread, top \\ith Tshini Sauce, snd scr..-e.
\
••
tim.::40-45 minuus
Prt-p;trau(/11
Cooking1im<·: 1ho11r
KOFTAS S.-r't\'S4
WIT
H 4 potstoes
oli\-coil, for brushing
TOMATO chopped fresh parsley,to garnish
fur tlu comaros,.11.1w:

SAUCE 2 tl1blespoonsoliveoil
2 smallonions,sliced
AND 1 teaspoonsc1rcnspices seasoning
POTATOES 2&oz.8oo g canned chopped tom:i.toes
2 tl1blespoonstom:i.topaste (pllm: )
J cinnamon stick
salt snd pepper
furtli< Jwftas
J lb 2 oi.500 glean ground (minced) lsmb
2 small onions,grated
2 garlic do\'CS,grstcd
1/1 cup ( 1.··
! oz.40 g) all-purpose (plain) flour
J egg, lightlylx3ten
J cup (2 oz.50 g) chopped fresh parsley
•..·: te!!spoon pepper
2 teaspoons dried mint
J teaspoonsea salt
Put the unpcdcd potatoes into a largesaucepan, pour in W'3tcr

to co,-cr,and bring to 9 boil.Cook for 21>-30 minutes until
ne!U'lytender, then dnin ~indlet cool.\'\.hen cool enough to
handle, pcd off the skins snd cut the potatoes into 1 : inch,
J cm slices. Lightlybrush an o,-cnproofdish v;ith oil and add
the pomo slices,flatside down in a singlelayer,then set aside.
!'.lakethe tomato sau«. Heat the oil in s sau«pan, add the
onions snd se,-cnspi«s seasoning,snd cook over lowheat,
stirring o«:asioiully, for 5 minutes until softenedbut not
colored. :\dd the g:irlicand cook for soother minute. Jncrease
the he3t to medium, 3d,dthe tomatoes, tom:uopaste (purie),
2 1 ! cups ( 1 pint 600 ml) water, and the cinnamon stick, 3nd
season with salt and pepper. Bring to a boll, reduce the he31:,
co\-cr,and simmer for 30 minutes. RcmO'•ethe lid from the
pan and simmer for another 30minutes until slightlyrcdu«d.
Prcheat the O\·ento 400°F 200°c Gas .\hrk 6. M.akethe koftas.
Put the llmb, onions, garlic,flour, egg, parsley,sC\-cnspices
seasoning,pepper, mint, and S31tinto a 1:i.rgc bowl and mix
wdl "ith a wooden spoon until thoroughlycombined. D:impc-n
your hands snd shape golfball-siud piecesof the mU."tUre into
P3tties (about 20 ) . Heat the oil ins skilkt or fr~ingpan. add the
koft.as,in batches, and cook until browned on the underside,
then tum. Put the browned koft.ason top of the potato sli«s,
O\'Crbppingthem. RcmO\-cthe cinnamon stick from the tom:ito
sauce,pour the sauce o,-crthe koftas.and co,-cr\\ith foil. Bake
for 1 hour. Sc:n'e immcdi:udy,sprinkled"ith parsky.
Prt-p;trau(/11
tim.::20,,,;,mus
Cooking1im<·:1ho11r
KOFTAS S.-r't\'S0
AND 4 potstoes
oli\-coil, for brushing
TAHINI chopped fresh parsley,to garnish
ofo-coil, for brushingand pan-frying
2 brgc pomoes, cur into \.·,-inch 5-mm slices
SAUCE flstbread,to serve
Forthe·ktJftas
q oz.4oog lean ground(minced) bmb
~ z small onions,grated
~ld,I,: 2 garlic do,'eS.gntcd
J egg yolk
J cup (2 oz.50 g) chopped fresh parsley
i tesspoon sea salt
1.·•
Fortlu 1ahi11i
s,mu
11, cup ( 11. pint 150 m1) tahini
juice of I lemon
Preheat the O\·ento pf 'f 190°c,G3.sMark 5. Brushan

81.·•i inch 2 2 cm round ca.kcp:i.nor 0\-cnproofdishu.ithoil.
Put all the ingredientsfor the kofbs into a bowl and mix wdl.
Dampen your tunds and sh:1pcgolfball-sizedpieces of the
mi)."tllte into patty shapes. Repeat this until all the mi.xtW"C"is
used. Put the patties into the prepared pan or dish. He!ltsome
oil in 3 skilkt or ftyingpan, add the pomo slices.and cook
on both sides until golden. Removethe slicesand dnin on
paper towds.1b nuke the sauce, mix the tahini \\ith the lemon
ju.ice,then gndu:dly stir in 11.•·•cups (l,,·:i pint.300 mJ) warm
water. Pour the sauce O\'tr the koftas to co,·e:r,then top \\ith
the potl1toslicesin a singlelayer. C01rer\\ith foil gnd bakefor
J hour. RcmO\~from the O\'rn gnd kt cool slight1ybefore
sening nith fl:ubread.
"'
Prt-p;trau(/11tim.::1 hour;o mi11uus
Cooki11g 1im<·:1ho11r
KOFTAS S.-r't\'S4
WITH J
2
largeeggplant (aubergine)
t1blespoonsoliveoil, plus extra for ft)ing
TOMATO 50 g pine nuts
fur tli<comaro
S1.tuu
AND 2 t3blespoonsoliveoil
EGGPLANT 2 small onions, chopped

3 garlic do\~s. crushed
, 11ato PA!; t !1 1
2&oz.8oo g canned chopped tomatoes
2 tl1blespoonstomato paste (pllm: )
J cinnamon stick
pinch of sugar
salt and pepper
furtli< Jwftas
9 oz 250 g kan ground (min«d ) bmb
J smsJlonion, gr:itcd
2 garlic do\'CS,grstcd
J egg yolk
•·•i cup ( 1oz.25 g) chopped fresh pmley
J teaspoonSt'\'cn spices seasoning
1 teaspoondried mint
1 tablespoonolive oil
Slicethe eggplant (sulxrginc) into eight 1.1, inch 5 mm thick

circles~indbrush with the oil. Put them into an a•enproof dish
in a singlelayer,sprinklewith salt, and roast for 35-,40 minutes.
Meanwhile,make the tomsto sauce. Heat the oil in s saucepan,
add the onions and sc,rcnspices seasoning,snd cook over low
heat, stirring oocssioiully,for ;-8 minutes until softened.. \dd
the garlic snd cook for I minute, then incressc the heat, md
stir in the tomatoes, tomato paste (puflX), and 11/. cups (h
pint 300 ml) water. Add the cinnsmon stick and sugar,season
wdl "ith ssh and pepper, and bring to a boil. Reduce the
heat and simmer for I hour. lb make the koftas, put the bmb,
onion,g:irtic,flour, egg yolk,pmlcy, sC\·enspices seasoning,
pepper, mint, snd salt into s l3tge bowl and mi.xwellwiths
wooden spoon until combined. Sh:tpcgolfball-sizedpieces of
the mi,."tllrcinto patty shapes. Heat the oil ins skilletor fl)ing
pan, add the koftss, in batches if necessary,and cook until
browned on the underside, then turn and cook until the second
side is browned.Youmay need to do this in two batches so that
the pan isn't a•cf't'rowded.Put the koftason top of the cggpbnt
slices"'ithout ovc:rl:tpping,RemO\·ethe cinn:imonstick from
the tom.atos:tucc,pour the sauce o,u the top of the koftas,and
CO\~r\\ith foil. Reduce the c,,·entemperature to 350°r 18oec.:
Gas M..ark 4 and cook the koftssfor I hour. Remo\·ethe foil for
the last 10 minutes of the cooking rime.and sprinkc\\ith pine
nuts. Sc1...-ei.mmediatdy.
MU T
---
ltOl"T ,U .. !Tlf tOM.UO All"O ,,,,usr

Prt-p:triJtWl11im<:
JO minuus
LAMB Mak<s20

KOFTAS J lb 2 oz 500 g kan ground (minced) lamb
2 small onions,grated and squeezed of excess liquid
2 garlicdo,-es.,gn.ted
'l, cup ('•': oz.,40 g) all-purpose
(pbin ) flour
J egg, lightlylx:uen
J cup (2 oz.50 g) chopped fresh parsky
J teaspoonse1renspices seasoning
2 tea.spoonsdried mint
2 tea.spoonssea salt
Generouslybrush !I fbmeproofdish with oil. Put the lamb,

onions, glrlic, flour, egg_,parsley,se\-cnspices se!!soning,
pepper, mint, and salt into a largebowland mi.xweU.D:unpen
your h!!ndsand shape golfball-sized piecesof the mi:\.tureinto
sausagestupes. Put them into the prep3tC'ddish. leavinga little
space between each one. Preheat the broiler (grill ). Broil (grill)
the kOft.s.s
for 15minutes, turning them h!tlfu.-sythrough the
cookingtime,until theyhim:-cooked through.
Prt-p:triJtWl11im<:
,_,.minuu-s,plussoakingtime
Cooking1im<·:
10minuus
GRILLED S.-rt".·s
4
cup (s oz, 150 g) fine bul;gurwheat

KIBBEH J
q o:z.400g le!!nfindy ground (min«d ) lamb
J onion, very findy chopped
ON J garlic elm~, crushed
3 teaspoonsground gJl.spi«
SKEWERS 1~··: teaspoons ground cinnamon
1.1. tesspoon ground nutmeg
J teaspoonchili powder
J teaspoonsalt
J teaspoonpepper
4 t11bkspoonsfindy chopped fresh flat-b.f pa.rsky
pbin (tutural) yogurt, sabd, pita breads, and pickles,to sen-e
Put the bulgur whest into s l:x1-d,pour in water to co,-cr,and

sook for J hour 1 then dr:iin. Meanwhile,prepatc"the meat.
Put the bmb, onion, garlic,allspice,cinnamon, nutmeg, chili
po"·der, salt, and pepper into a largebowl, add 2 tablespoons
water, snd knead until combined. .\dd the parsleyand bulgur
wheat and knead for another 10 minutes until the mixture
has the texture of soft dough. Divide the mi,."tl.lre
into 12-16
portions and roll them into balls.11-treada skC'wcrthrough a
ball, then squeeze out the kibbeh "ith your hands to form a
sausagesh!!pe.Repeat"ith the rem.siningmixture. Grill o,·e:ra
hot barbecue or rook under a preheated broiler (grill) , turning
occasionally,for about 10 minutes until cooked through. Serve
\\ith yogurt spooned o,-cr,fresh sabd, pita, and pickles.
tim.::45,n;nuus
Prt-p;trau(/11
Cooking1im<·:,i hours
LAMB S.-r't\'S4
SHANKS 4 bmbshanks
J onion, di«d
AND 2 garlicdo\'CS,crushed
STUFFED J teaspoonground cinnamon
J teaspoonground ,!!spice
GRAPE 2&oz.8oo g canned chopped tomstocs

3 cups (1 11, pints.;50 mJ) chicken stock orwstcr
t1blespoonschopped fmh clbntro (coriander)
LEAVES 2
salt snd pepper
Stuffed Grape Lel\-es in 1bmsto Ssu« (sec opposite)
INTOMATO pbin (tutural ) yogurt, to scn-c
SAUCE saucepan, ,dd the bmb

Hc:ttthe oti\-eoil in a laf'S(",hca\fy
sh:mks,and scar ov<r medium-high heat for about 5 minutes
on each side. Rcmo\-Cfrom the pan and set ssidc. Rcdu« the
heat, add the onion to the pan, snd cook, stirring occasioiully,
,.:i-w ulji- for 5 minutes until softened. .\dd the garlicand, cook, stirring:
C" ~ J Jl _,:.,.., l for another minute. Stir in the cumin, cinnamon, and ,!!spice
..a,,
;,,.i:,11 and scsson with ssh ~indpepper. Increase the heat to medium,
stir in the tomstocs snd stock, return the fambto the pan, snd
bring to 3 boil. Rcdu« the heat to lo\\; ro.·er, md simmer,
stirring o«:ssioiully, for I hour.Twn the fambshsnks once
hslfway through the cooking time. l:ncO\'C'rthe pan snd
cook for ~mother2 0-30 minutes until the )3mbis tender snd
cooked to your liking.RemO\'C' the famb frompan, ccwer,snd
keepwarm. Cook the sau« for another 10-15 minutes until
redu«d, then stir in the cilsntro (corimder).Taste and sdjust
the seasoning,if necessary,snd scn·e u.ith StuffedGrape (vine)
Le-!l\'eS and s spoonfulof yogurt.
'"
Prt-p;trau(/11
tim.:::15,,,;,mus
Cooking1im<·:
,i hours
STUFFED
S.-r't\'S4
GRAPE12 oz.350 g gr:ipc (vine) lea\'CS

•..·; cup (-4fl or.,120 mJ) oll':c oil
J onion, findy diced
LEAVESJ m.i bell pepper, s«ded snd finc:lydiced

scant I cup ( 6 oz li5 g) long gnin ri«
INTOMATO
1.·•i te!!spoonchili powder
J teaspoonground sllspicc
J teaspoonsalt
SAUCE1h t1blcspoons tonuto paste (pwic )
1.16cup ( 1 oz.25 g) pine nuts
Forthecookingliquid
J t:ablcspoontom.atopaste (pul"Cc)
J tom.ato,p«led sndchoppcd
4 garlic do\'CS,crushed
1 teaspoonsalt
.-·
1;chilc
2 t1blespoonslemon ju.ice
lf using fresh lea\'es,bring a saucepan of salted w:ucr to s boil,

add the lc3\'eS,snd blanch for 3 minutes. Removefrom the pan
and put them on s wire r.1.ckto cool. Jf using lea\·espreserved
in salt solution (brine}. soak them in hot w:itcr for 30 minutes,
then dnin, rinse thoroughJy,and pat dry with paper tO\\-Cls.
Heat the oil in s b.rgeskilletor frying pan, add the onion snd
bdl pepper, snd cook over lowheat, stirring occasionally,for
5 minutes until softened. Add the rice,chili powder, allspice,
salt, snd tom.atopaste (pwie ) and cook. stirring occasionally,
for another 1ominutes. Removethe pan from the heat, stir
in the parsleyand pine nuts, snd tnnsfer to :t largeba.,..ito
cool. Layout the grape (\-ine) ka\'CSfl.at,shiny side down, and
trim off any n:m.ainingstems. Put s tablespoonftdof the rice
mi,.-iun:at the "ide bottom of s leaf, fold in the sides, tuck
them under,snd roll up tightlyinto a cigar shape. Repcst "ith
the remaining leavesand fillinguntil sJIthe fillingtus b«n
used. l.'se any remaininglca\'cs to line the base of your pan to
prevent the rolls fromsticking. P-J.ek the rolls into the pan in
13.yersa.stight1yss possible. Put a pl31:eon top to weigh them
do"'-n. .\fo, together sJIthe ingredientsfor the cooking liquid in
3 bowl snd stir in 3 cups ( 11/, pintsr;soml ) boilingW3.ter.A>ur
the mi,.-iureinto the pan to coversthe rolls (add more W3terif
n«essuy ). Bring to a boil o,·er medium heat, then reduce the
heat, co\·,cr,snd cook for 11.••i-2 hours until the rice is tender,
the lca\'eSha,·e softrned, and the sau« has thickenedslightly.
Prt-p;trau(/11tim.::20,,,;,mus
Cooking1im<·: 50minutes-,hour15minuus
LEG S.-r't\'S,f-0
lb 1.2 kg legoflsmb, boned

2 1..•:
OFLAMB 2 garlicdo\'CS,sliced
2 rosemary sprigs
STUFFED ofo-coil, for drizzling

sea salt and pepper
WITH
fur tlu stuffing
APRI
COTS •..·; onion, finc:lychopped
1.-·; cckry stalk, findy di«d
J cup (4 oz. 120 g) finelychopped dried apricots

scant I cup (3h oz.100 g) shcOcd walnuts,choppcd
1.1•tesspoon ground Cllrdamom
1
.1•tesspoon ground ginger
•.•·•tesspoonground cinnamon
•.•·•tesspoonground aJlspi«
salt and pepper
Tos,·m·
2 tablespoons pomcgr:matc s«ds
Preheat the O\·cnto 350°r I Soec.G3s M..ark 4. Put sJl the

stuffing ingredi<ntsinto a bowl, mix wdl, and season \\ith salt
and pepper.Lay the lamb flaton s board, skin side down, and
sca.wnwdl v;ithsc::tsalt and pepper.Spoon the stuffingonto
the-l3tnb, rollup the meat, and tiesec0ttly with kitehe-nstring.
Season3.g3in"ith salt and pepper. .\fake slits in the skin of the
)3mband slide the g1tlicslicesinto them. Put the lamb into 3
roastingpan, laythe-rosemarysprigson top, and drizr.k "ith
oil. Roast, basting halfu-iythrough the cooking time, for 50
minutes if you likeyour lamb rue or for I hour 10 minutes for
medium. Removethe bmb from the 0\-Cn,wni.pin foil, and
let mt for 10 minutes.Transfer the bmb to a servingdish,
sprinkle\\ith pomegr:mates«ds and chopped parsley,,nd
sen-e immediately.
tim.::10minuus
Prt-p;trau(/11
Cooking1im<·: ,i hoursJO,,,;,mus
LEG S.-r't\'S4
lb 1.2 kg legoflsmb
Of 2 1..•:
4 garlicdo\'CS,sliced
LAMB 4 rosemary sprigs

salt and pepper
chopped freshmint. to garnish
Prchcat the O\·cnto 350°r 18oec.G3sM..ark4. P!lt the lsmb

dry u.ithpaper towels,then nukes slits 0\-Crthe top. Stuff the
garlic slicesinto the slits and put the roscmsrysprigs on top.
Seasonwith salt :i.ndpepper and "T3.Pthe legin foil. Put it into
i hours. Scn-e unwr.tppedgnd
3 roostingpan snd roast for 2 1.·•
garnishedv;ith mint.
tim.::40-50 ,,,;,mus
Prt-p;trau(/11
Cooking1im<·:1 hour15mi11ulc."'S
SUMMER ,-o
S.-rt".·s
tl1blespoonsoliveoil
SQUASH 2
RINGS •..·: tesspoon se,.-cnspices seasoning

•..·; tesspoon dried basil
WIT
H q oz.400 g canned chopped tomatoes
1¥. lb,800 g summer sqwsh (nurrow ),
LAMB cut into->

,~inch 2 cm slices
furtlulamh
e:>L.,,s:J
l .:,I.I,. J onion, chopped
p><I
,.,:.;JI 2 garlic do,'eS.crushed
dash of \\;Orccstcrshin:sauce
salt and pepper
Heat the oil in 9 pan, ,dd the onion, and cookO\"<t lowhe31:
for 5 minutes until softened. .\dd the g3rlicand cook for
another minute, then stir in the se,rcnspices seasoning,basil,
and chopped tomatoes and increasethe heat to medium.
Pour in 11.•·•cups (l,,·
:i pint.300m1) hot water and bring to a
boll, then reduce the heat gnd simmer, stirring occasionally,
for 2 0 minutes..\ teanwhile,preheat the o\·,en to 35oel' 180°c.
G3s M.ark4. Put the summer sqwsh (marrow) slicesinto
an o,-cnproofdish. Put the bmb into another pan and cook
O\<trmedium heat, stirringfrequ-cndy,until bl'Ql.\-ned. Add
the onion, g:irlic,and sc,..enspices se~ning and cook for
5 minutes, then add 9 dash ofWorcestmhirc sauce and the
tomato paste (pW"'Ce ) . Stir in ~s cup (11• pint 150 mJ) hot W3ter
and simmer for 15minutes. Spoon the lamb mixtureO\U the
summer squ:ishand spread C\-cnly,then pour the tom:itosauce
O\<tr.Co\·,erthe dish \\ith foll and bake cook for t i/• hours.
Prt-p;trau(/11
tim.::20,,,;,mus
Cooking1im<·:
,i hours15mimacs
OKRA S.-r't\'S4
t1blespoonsoliveoil, plus extra for drivling

AND 2
2 small onions, findy chopped
LAMB 5 garlic do\ -es,sfoxd

q oz.400 g bondess bmb. diced
J lb 450 g okn, trimmed
3 tabl-espoons tom!lto p~tc (puric )
salt and pepper
Preheat the O\·cnto pf 'f 190°c,G3s Mark 5. Heat the olive oil
in a largeskillet or fryingpan, add the onions. ~indcook over
lowheat, stirring occasionally,for 5 minutes until softened
but not colol"(d.Add the garlic and cook for another minute.
Add the bmb. increasethe hc3t to medium, and cook, stirring
frequently,for S-10 minutes until c,..cnlybrowned. Meanwhile,
put the okn into a roasting pan, drivJc u.itha little olfrc oil,
and roast for 30 minutes. Meanwhile,pour enough boiling
water into the pan ofbmb to ro•cr and cook for 30 minutes.
Stir in the tomato paste (plll'tt ), okn, ~indseven spie<s
se~ning and continue to cook for I hour mott or until the
sauce has reduced and thickenedand the bmb is tender.
Seasonwith salt and pepper snd sen·e.
Prt-p,;trau(/11
ui1tc·:
20,,,;,mus
Cooki11g 1im<·:
t hour50mi11uu1
LIVER Sa't\·s 4
cups (5 oz.150 g:)all-purpose (plain) flour
CASSEROLE J~ ,
1 teaspoonpepper
pinch of S31t
J lb 2 oi.500 g lambs liveror c:dfliver,slie<d
1 onion, chopped
,.:..!I.iS
i
..,IJ.
• LJ. 2 carrots, chopped
z>,., cups (7 oz.200 g) mushrooms,chopped
1 be<fbouillon (stock) cube
2 teaspoons comst:atth (cornflour)
1 teaspoonpaprib
Preheat the O\·ento 3;o0 r 1Soec.G3sM..ark 4.. \ti.x the flour

v;ithpepper snd S31tin 9 stullow dish.Add the li,·er,in batches,
and toss to coot. Shake off the excesssnd put it onto the
prcpam.i baking sheet. Put it into the 0\-ro and cook for 20
minutes. Removethe li,-a from the ovenand tr:insferit to a
caucrole. :\dd the onion, carrots, and mushrooms,crumble
in the bouillon (stock) cube, sprinkle "'ith the oornst3Kh
(cornflour), and pout in enough boilingwater to CO\'tT • •\dd the
paprib and seasonwith pepper. CO\·er the c3sserole,put it into
the o,-en,snd cook for 11..•: hours.This dish is best reheated,
sprinkled"'ith p:lT'Sley,
and e31:enthe next day.
Prt-p:triJtWl1
tim<:20 minut.·s
Cookinglime:50minuus-1hour
LAMB S.:rt\'S Z
SPAGHETTI saltcinnamonspaghetti
7 oi.200
J stick
g
WITH
fur tli<sauct·
CASHEW 3 tabl-espoonsolive oil
2 onions, finelychopped
NUTS 3 garlicdo\ -es,crushed

9 oz 250 g ground (minced) l!1mb
AND 5 tablespoonstomato paste (pur(c)
SEVEN i te!!spoonground cinnamon

1.·•
11, cup (2h oz.65 g:)cashewnuts, toasted
SPICE First nuke the sauce. Heat the oil in a lal'g("skilletor frying
pan, add the onions, and cook a•cr lowhe-st,stirring
occasionaUy,for 5 minutes until softened but not colored.
.\dd the garlicand cook for another minute..\dd the lsmb.
incregscthe hc3t to medium,and cook, stirringand brcaking
up the meat \\ith !I woodenspoon, for 5-8 minutes until C\-cnly
browned. Stir in the tomato paste (pul"Cc ) and 3 splash of
\\'3tcr, rcdu« the heat, and simmer for 30 minutes, adding
more water if necessary. .\kanwhilc, bring !lbrgc saucepan
of W'3tcrto a boil and !ldda ~nc:rous pinch of salt. :\dd the
spaghetti and cinnamon stick,bring back to a boil, and rook
for 8-10 minutes until tender but still firm 10 the bite. Stir the
sc\-cnspices sC!lsoningand cinnamon into the sauce,se!lson
v;ith salt and pepper, and cook for another 5 minutes. Drain
the spaghetti and tip it into !I servingdish, disrording the
cinnamon stick. .\dd the sauce snd tos.swdl, then sprinklewith
to~tcd cashew nuts, and serve immcdi:itdy.
Prt-p:triJtWl1
tim<:10minulc."'S
RACK S.:rt\'S Z
oz.350 g nck of Jamb,trimmed

OFLAMB 12
J tablespoonbutter
WITHA J bunch of fresh parsky
3 fresh mint sprigs
PAR
SLEY 2 garlicdo,-es
4 t11bkspoonsfresh breadcrwnbs
AND 2 tablespoonspomegrmate mobsses
salt and pepper
GARLI
C Prcheat the O\'rn to 350◊►- 1Soec.G!ls M.grk4. Rub the famb
CRUST v;ith the olive oil and season u;th salt and pepper.. \kit the
butter in !I skilletor fl)ing pan, add the lamb.and cook a•er
medium heat, turning frcquentJy,for 2 minutes until browned
on gJIsides.Tr.uisferthe lamb to a roastingpan and put it into
the o,-tn for s minutes, then remove :md let rest.•\kanwhile,
_;;,.,
ILl...i,J
Jkr I nuke the crust. Put the parsley,mint, and gsrlic into a food
;.;;=Ju-,L:~#,\ processorand proces.suntil finelychoppedand combined,then
add the breadcrumbs,and pulse until combined.Tip out onto a
pbte. Brush the meat with the pomegran!ltemo13sses,then roll
it in the herb snd bre!ldcrumbmi.xtlll'C". Return it to the o,·en
and cook for another 10 minutes or a little longer if your prefer
your meat wdl done. Rc:mO\-e from the o,-cnsnd kt rest for 10
minutes, then serve.
Prt-p:triJtWl1
tim<:20 minut.·s
Cookinglime:1lio11rJO,n;nuus
SHOULDER S.:rt\'S 4
q oz 4oog bonelessshoulderofl:unb, diced

OFLAMB 2 tables.JX)Ons
1 onion,chopped
oll\-toil
IN 4 garlicclm'<s,sliced
generous2 cups ( 18fl oz.500ml) pbin (tutw':1l) yogurt
YO
GURT l egg
i teaspoonground cum.in
1.·•
•..·; teaspoonpepper
1.·•i teaspoonsalt
generous1.1. cup (2 oz.50 g) basm.:nior longgr.iinrice-,
cooked
1 tesspoon dri<dmint
Put the lambinto s sau«pan, pour in Wlta to cm-tr,300 bring

to a boil Rc:IT\O\'<
from the heat,drain,and rinse. Heat the oil in
another saucepan,add the onions and g:.utic,snd cook O\ '<rlow
heat, stirringoccssionally,for rs minutes,untilsoftenedsnd
lightlycolored.Add the bmb, pour in water to OO.'<r, and simmer
for I hour until the liquidtus reduced.Put theyogun and egg into
another saucepan.pour in generous2 cups ( 18fl oz.500ml) Wlter,
and bring to a boil,whiskingeonst:mt1y . .\dd the lamb,cum.in,
pepper,ssh, and rice snd cook for 15minutes.Stir in the mint
and sc:n-c:.
tim.::20 ,,,;,mus, plusm,m·11,uing
Prt-p;trau(/11 tim,:
Cooking1im..·: 10minutes
LAMB S.-r't\'S4
SHAWARMAlbgarlic boneless legofbmb

J 450 g
do\'CS,crushed
2
tl1blespoonsoliveoil
4
juice of l/: lemon
pinch of ground cinngmon
Lc-bancscbread snd sabd, to serve
Cut off and discard any visiblefat from the lamb snd cut the
mest into strips. Put it into s bowl,add the gulic, ~indpour half
the olfrc oil and all of the lemon jui« O\·crit. .\dd the spices,
sca.wnwith salt and pepper,and toss wdL Let marinate for
30 minutes. Heat \\ith the remainingolfrc oil in a skillet or
frying pan, sdd the l3lllb,and cooko\·cr medium he!!t,stirring
frequently,for 10 minutes until evenlybro.,..ntdsnd cooked
through.Save immcdi:udywith Ld>ancscbread and sabd.
f>rt-p;traU(/11
tim,:; 20-J0 mintJlc."'S
Cooking1im..·: 1ho11r
LAMB S.-rt".·s
4

J lb 2 oi.500 g lamb, diced
CA
ULIFL
OWER J onion, chopped
3 garlicdo\~s. sliced
4 tl1blcspoonstomsto paste (pllm: )
STEW 3 cups (11/, pints.150 mJ) hot chickenstock
•..·; csulifio"~r, cut into florets
J tesspoon SC'\'en spices seasoning
ssh and pepper
Hest 2 tsblcspoonsof the oil in a lsrgcdeep skillet or frying

pan, sdd the J3mb,snd cook a•er medium heat, stirring
frequently,for S-10 minutes until evenlybrowned.1hnsfcr the
mest to s plate m1dset 3side.. \dd the rem!!iningoil to the pan
3nd heat, then sdd the onion snd cook 0\-ct lowhe3t, stirring
occssionslly,for 5 minutes until softened but not colored.
lncrcssc the he3t to medium, 3dd the g:irtic,and return the
me3t to the pan1 then stir in the tomsto paste (puffi:). Pour in
enough stock to cm~r snd bring to 3 boil, then reduce the heat
3nd simmer for I hour. Bring 3 ssucepan ofs:ilted W'3tcrto 3
boll, add the cauJiflower,and cook for 5-8 minutes until nearly
tender, then drain snd add to the stew. Stir in the SC'\'rnspices
seasoningsnd scsson to taste with s:iltsnd pepper. Cook for 3
fewmore-minutes snd then sen"C".
:06
tim.::)(r/0 mimJlc."'S
f>rt-p;trau(/11
Cooking1im<·: ,i hoursJO,,,;,mus
LAMB
STEW S.-r't\'S4
WITH J
2
lb 2 oi.500 g bondcss lamb,diced
t1blespoonsoliveoil
POTATOE
S J onion, sli«d
2 garlic do\'CS,chopped
teaspoon th}mc bvcs, chopped
AND J
TOMATOES J bay k:i.f

scant ~:l cup (i ,'
1
: fl oz, 100 mJ) n-d wine
3 tablespoons tom!ltopaste (pur(c)
q oz.400 g canned chopped tomstocs
J cups ( q flozq.oo ml) lxdstock
J lb 450 g smaOpots toes,qu:11tcred
salt snd pepper
flstbread, to serve
fur the·spiu miwur.-

2 teaspoons pepper
J teaspoon sea sslt
1
.1•te!!spoonground allspi«
J t:ablcspoonall-purpose (plain) flour
Preheat the O\·cnto 325°r 16oecG9s .\brk 3. First,makc the

spice mixture. Miictogetherall the spicesin a largebowl snd
add the flour..\dd the diced lamb to the bowl :lndtoss to co:i.t
wdl. Hc:tt 9 b.rgcfbmeproof c:merole,3dd h3lf the oil, then
3dd the lamb,in batches, if necessary,gnd cook overmedium
he:lt,stirring frequently,forS-10 minutes until e,renlybrowned
on gJIsides.Remo,-cfromc3sserole3nd set aside.Add the
remainingoil to the casserolegnd he3t..\dd the onion snd
cook o,-crlowheat, stirringoccasionally,for 7-8 minutes until
softenedand lightlycolom.i..\dd the garlicsnd herbs and
cook for snother minute. Pour in the n:dwine and rook for
2-3 minutes.Return the me:1tto the casserole,3dd the tomato
paste (puT'Ce) ,snd rook for I minute, then sdd the tomatoes
3nd stock. Bringto a boil, rover, gnd tnnsfer the casseroleto
the o,-en.Cookfor 11.·•i hours. Remo\'<the casserolefrom the
0\-tn, 3dd the potatoes,3nd taste and sdjust the seasoning,
Replacethe co,-cr,return the cl.UC'role to the O\'<n,snd cook
for another hour. Rcmm-ethe casserolefrom the O\'en1 stir in
the choppedmint, 3nd serveimmediately"'ith flstbreadto soak
up the juices.
MU T
:08
Prt-p;trau(/11tim.::;o mi11uus
Cooki11g 1im<·:
,i hoursJO,,,;,mus
LAMB S.-r't\'S8
llmb shanks.,trimmed
SHANK 8
2 t1blespoons all-purpose (plain) flour
J t:ablespoon oJivcoil
AND J m.i onion,sliced
3 garlicdo\~s. lightlycrushed
OLIVE 4 canned sncho\·yfiJlcts,dnined and chopped
2 teaspoons sc,·en spie<sseasoning
CASSEROLE
scant I cup ( ; fl or.1200ml) red \\inc
scant I cup ( ; fl or.1200 ml) hot beef stock
1h cups (5 oz. 150 g) gr«n olives
J t:ablcspoonpomegranate syrup
pinch of paprika
8 freshbssil leaves,tom
salt and pepper
Preheat the O\·cnto 325°r 16oecG9s .\brk 3. Dust the lsmb

shanks\\ith the flourand sc3sonwithsalt and b'3ck pepper.
Hc:tt the oil a large flsmeproof casserole,:i.ddthe lamb sh:mks,
and cook o,-ermedium heat, turning occasionally,for 8--10
minutes until cventybl'O'.\ncd. Transferthe lambshanks to a
pbtc ~indadd the onions and garlic to the casserole.Reduce
the hc3t and cook. stirring ooc3siongJty, for 5 minutes until
softened..\dd the-ancha,ics snd sevenspicessc3soning
and return the-bmb shanksto the casserole.Pour in the red
\\inc and cook for s few minutes, then add the hot stock snd
chopped tominoes.Bring to s boil,cm-er,snd tnnsfer the
caucrole to the O\-Cn . Cook for 2 hours or until the lamb is very
tenderand fallingoff the bones, then rcma•e from the O\-Cn .
Return the c:isseroleto the sto\~, add the oli\-es,pomegranate
syrup, snd paprih, and simmerfor l 5 minutes.Stir in the basil,
taste and adjust the seasoning,if neces.sa.ry,and ser\·c.
Prt-p;trau(/11tim.::;o mi11uus
Cooki11g 1im<·:,i hours
LAMB S.-r't\'S4
largeeggplant (aubergine), cut into 11.-·; inch 4 cm cubes

STEW J
J lb 2 oz 500 g bmb. cut into 11.·•i inch,4 cm cubes
WITH J tablespoonall-purpose (plain) flour
J onion, sli«d
EGGPLANT2 garlic do,'eS.chopped

J teaspoonchopped dried th}mc
J bay kaf
scant ~:l cup (i ,'
1
3 tabl-espoonstom!ltopaste (puric)
1':··• cups (l.1 fl oz.400 m1) b«fstock
3 tabl-espoonschopped fresh parsky
salt and pepper

2 teaspoons pepper
J teaspoonsea sslt
1 teaspoonground cinnamon
1
Prchcat the O\·cnto 400°F 200°c G9s .\hrk 6. 1bss the eggplant
(aubergine) cubes nith half the oil to coat, then put them onto
a baking sheet. Roostfor 20 minutes, then rc-mo\·cfrom
the o,-tn and set aside. Rcdue<the O\·entempenture to
3-z5ef'16o 0 c Gas Mark 3. .\ ,fot together all the spices for the
spice mixture in a l:u-gebowl. Dust the lamb u.ith the flour.
He:tt tulfthe rem:tiningoil in :t b.rgefl:tmeproofcasserole,:tdd
the lamb, in batches if necesMry,gnd cook o••<rmedium heat,
stirring frequent1y,for 8-10 minutes until C\~nlybrowned.
Rcmm~from casserolegnd set aside. .\dd the remainingoil to
the Cfficrok :tnd heat. Add the onion :tnd cook a,er lowhe-st,
stirring oe<::tsioiully,
for i-8 minutes until softened lighdy
colored. .\dd the g:irlicgnd herbs :tnd cook for I minute, then
pour in the red u.ine gnd cook for gnothc:rfew minutes. Return
the meat to the easserole,stir in the spice mi.xtu«, :tnd cook
1-2 minutes until the spices rclea.sctheir :tronu. Stir in the
tom.atopaste (purie) , tom.atocs,:tnd stock :tnd bring to :t boil.
Add the eggpbnt cubes, co\·cr the ca.ucrole,tr.1.nsfcrit to the
m-tn, and cook for z hours. RemO\-cthe casserolefrom the
m-tn. RcmO\-c:tnd discard the bay leaf:tnd taste gnd :tdjust the
sea.wningif necess:iry.Stir in the chopped parsley snd serve.
;o mi11uus
Cooki11g 1im<·:1ho11rJOminuus
S.-r't\'S~
LAMB
lb 2 oi.500 g bondess lamb,diced
STEW J
J tablespoonall-purpose (plain) flour
3 tabl-espoons oliveoil
WITH J onion, sliced
2 garlicdo,'eS.chopped
PRUNES J teaspoonchopped dried th}mc
AND J bay kaf
scant ~:l cup (i ,'
1
APRICOTS 3 tablespoons tom!ltop~tc (pur(c )
3 cups (11/, pints.150 mJ) beef stock
5 or.,150 g prunes, pitted (stoned)
5 or.,150 g dried Blenheimspricots, pined (stoned) and hah-ed
3 tabl-espoonschopped parsley
salt and pepper

J teaspoon pepper
J teaspoonsea sslt
1
Prchcat the O\·cnto 325°r 16oecG9s .\hrk 3. Mi,; together

all the spi«s for the spice mixture in s brg:cbowl. Dust the
lamb u.ith the flour. Hcat 2 tablespoonsof the oil in a large
flameproofcasserole,add the lamb,in batchesif nee<ssary,and
cook o,-crmedium heat, stirring frequently,for S-10 minutes
until e,·enlybro,.,,-ned.RemO\·efromcasseroleand set ,side.
Add the remainingoil to the c3sserolesnd heat, then 3dd the
onion snd cookova low heat,stirring occasion:tJly, for ;-8
minutes until softenedand lig:ht1y colored.Add the garlic,
thyme,mint, snd bay leafand cook for another 2 minutes,
then pour in the nine and cook for another kw minutes.
Return the meat to the p:i.n,add the spice mi.xtu«, tomsto
paste (pul"Ce) ,snd beefstock, and bring to 3 boil. Add the
dried fru-it,CO\'trthe c3sserole,tnnsfer it to the o••en,and cook
for 11 ! hours or until the me!ltis tender. sRcmo\-Cthe casserole
from the oven. Remo\~and discard the bay leafand taste and
3djust the seasoning:if necessary. Stir in the chopped parsley
and serve immedistdy.
MUT
tim.::J<r40mim.11
Prt-p;trau(/11 .."'S,p/us
ch1W11g
1imr
Cooking1im<·:
,11r;ominutes
POTATO Mak<sJO
2 1,. tb I kg:potatoes, cubed

PATTIES
·-
5 tablespoons(2 1·•i oz.65 g) butter
~-,cup (3 oz.·So g) whole wheat (wholcme3l) flour
STUFFED 2 teaspoons sc,·en spie<sseasoning
WITH Jh cups (6 oz 1;5 g) bu.lgurwhc:i.t,soaked for 5 minutes
snddrained
LAMB 2'-'•cups (9 oz.250 g) all-purpose (plain ) flour
s~··
;!cups (JI oz 300 g) breadcrumbs
\'egCtablcoil, for ft)ing
salt snd pepper
furtlulamh
ofo-coil
J 2 oz.350 g ground (min«d ) bmb
2 small onions, chopped
2 garlic do\'CS,findy chopped
Jh t1blcspoons medium curry powder
J teaspoon pepper
2 teaspoons sslt
Cook the potatoes in 3 )argcssuccpan of salted boilingwater

for 15minutes until soft. Drain snd mssh u.ith the butter,
wholewheat (whokmcal) flour,and I egg. Season\\ith
2 teaspoonssalt, 1 teaspoonpepper, and the sevenspices
seasoning . Squ«u the water out of the buJgurwhe!!t,sdd to
the pot:ato,and mix wc:Ountil thoroughlycombined.Chill in
the rc:frigentor. Meanwhik,prepare the lsmb. Heat the oil in
3 skilletor fr)ing psn, 3d,dthe bmb, ~indcook o,-ermedium
hest, stirring frequently,for 8-Jo minutes until C'.'m)y browned.
•~d the onions snd garlic,reducethe hrot, snd cook,stirring
occasiotully,for 5 minutes until softened. Stir in the seven spices
seasoning. curry powder,pepper, 3nd salt and cook for mother
fewminutes. RcmO\-cthe psn from the best and let cool to
room tcmper.itur'(.lighcly best the remainingeggs in a stullow
dish and put the all-purpose(plain) flourand brc:sdcrumbsinto
sepsr:1teshall™'dishes.Removethe potato mi.xtur'(fromthe
rdiigcr:itor md shape golfbsll-siicd piecesinto circles. Dust
v;ith flourand put s heapingtea.spoonof the lsmb mixtureinto
the middk of roch circle.Carefullywr.1.pthe pots to mixture
around the lsmb fillingto fonn patties. Pouroil into s skilletor
fryingpan to s depth ofsbout 1h in 4 cm and heat. Dust each
P3tty first in flour, then dip into the beaten egg,and, fimilly,
cost in breadcrumbs. Placethe pstric:son s tray ss the:process
is completed.Carefullysdd 3- 4 pstries to the hot oil and cook
until goldenbrown on bothsides.RcmO\·e"ith s s.lonc:dspoon,
drain on paper to"~ls, and keepwarm whileyou cook the
remainingpatties in bstches of 3- 4-.&n ·c:hot.
;o mi11uus
Cooki11g 1im<·:
-.15
mi11uus
LAMB S.-r't\'S0
LASAGNA J lb 2 oi.500 g ground (minced) bmb
J onion, chopped
WITH 2 garlic do\'CS,chopped
1
.1•te!!spoongnted nutmeg
CHEESE i te!!spoonground cinnamon
1.·•

AND 5 tablespoonsm.i wine
2&oz.8oo g canned chopped tomatoes
ZA
'ATER J
J
teaspoonth}mc lesvcs
bay kaf
CRUMB 8 fresh l~gn:i sheets
scant h cup (J' ·: oz, 100 g) ricona cheese
JI oz 300 g mo123rclla ch«sc, tom into pi«es
S(ncrous I cup (3h oz.1oog) grated P3rmcsanch«sc
4 t1blespoonsfresh breadcrumbs
3 tablespoonsza'at:n
salt and pepper
furtlusaua
; tablespoons(J' ·: oz, 100 g) buncr
~-.cup (3 oz.·So g) gJ!-purposc(plain) flour
3 cups (11/, pints.150 mJ) whole (full-fat) milk
scant h cup (3',': fl oz, 100 mJ) he!!\·y(double) creim
salt and pepper
Hc:tt the oil in :i b.rgcskillctor frying pan, add the lamb, and
cook o,-crmedium heat, stirring frequently,for S-10 minutes,
until <,·enlybro,.,,-ned,then rem1Y•< from pan. .\dd the onion
and g:i.rlicto the pan, m.iu« the heat, snd cook, stirring
occa.sionally,for 5 minutes. :\dd the nutmeg and cinnsmon and
cook for 2 minutes until fhgrnnt, then stir in the tomato paste
(purtc) and red \\ine, incressc the heat to high,snd cook for
3 fewminutes.Add the tomatoes, thyme,and bay leaf, season
\\ith salt god pepper, reduce the heat, and simmer for I hour.
Meanwhile,make the s:iucc.M.dt the bun er in a s:iuccpanm·<r
lowheat, stir in the flour, and cook, stirring constantly,for 2
minutes. Gr:idu:iUywhiskin the milk, 9 linle 9t a rime, and then
whiskin the cream, s linle st a rime. Cook. whiskingconstantly,
until thickened.Sesson with sslt and pepper, remc,,·<from the
heat, and set aside. Preheat the o,·<nto 3;5°r 19oecG9s .\brk
5.Spoon half the lamb mi,.'tureinto a 12 x 6 x 2 inch 30 x 15x 5
cm ovenproof dish. C1Y•<r v;ith 4 las.sgnanoodles (sh«ts ), then
add the remaininglamb mixture, and top \\ith the remaining
lasagnanoodles. A:lurthe sauce over the lasagna,9dd spoonfuls
of ricotta, and sprinkle "ith the tom mo:o.ardb..\fot tog<ther
the Parmesan,breadcrumbs, snd u'ater in a bowl, then
sprinkle the mi.xtw-c- O\'crthe top. Bakefor ,45 minutes, then
remo,-cfrom the O\"<nsnd let cool slightlybefore serving.
MU T
tim.::)(r/0
f>rt-p;trau(/11 mimJlc."'S
Cooking1im<·: 1ho11r
LAMB S.-r't\'S4
RAGOUT 3 tablespoonsolive oil

q oz.400 g bondess kg of lamb,cut into cubes
J largeonion, sliced
2 garlic do,-cs
3 small round eggpbnts (aubergines), qu:utcred
2 teaspoons ground allspice
2 teaspoons pepper
J cinnsmon stick
q oz.400 g canned tom!ltoes
4 tomatoes, cut into eighths
2 tablespoonsred \\inc
5 dried figs, sliced
toastedsplit almonds and ricevcrmicdti, to scn·c
Heat J tablespoon of the oil in a luge hca\-ysaucepan,add

the l3lllb,and scar over high heat for I minute on each side.
RcmO\-efrom the pan and set aside. Rcdue<the heat to
medium-high,add the remainingoil, the onion,garlic,and
eggplants(sulxrgincs), and cook, stirring frcquently,for 5-8
minutes until the onion and eggpbnts h:t\'esoftened. Stir in
the allspice,pepper, and nutmeg and add the cinnamon stick,
canned snd fresh toll13toes,tomatoes paste (purCC ), snd red
\\inc. Rcdu« the heat and simmer, stirring occasionally,for
30 minutes.Add the figs, 00\-e:r,and cooko\·er lowheat for
another "'5~ minutes until the sau« has thickenedand the
meat is tender. Serve sprinkled\\ith toasted split almonds and
rice\·crmi«Ui.
Prt-p:triJtWl1
tim<: SJminulc."'S
minutcs
MOTHER'S S.:rt\'S 4
1.-·; cup
(3 1.-·; oz 100 g) longgr3.inrice
MILK cups ( 1 pint 600 ml) plain (n:uural) yogurt
2 1..•:
WITH 1~··
: teaspoons buncr
LAMB J lb 2 oz 500 g ground (minced) bmb
J smgJIbunch of fresh mint, chopped
salt and white pepper
Put the rice into 3 small P3n, JXlUTin boiling"11tcr to CO\~r. snd
cook for 1cH5 minutes until the rice is tender and the w:itcr
hls been absorbc:d.Put the yogurt into a brgc pan, pour in
generous 2 cups (18 fl o:c.500m1) watcr,and sdd the cornstarch
(cornflour).Bring to a boil, whiskingconst11ntly, then stop
stirring and cook until the yogun st:ms to thicken. .\kanwhik,
melt the buner in a skillctor fr!,ingpan,add the garlic and
cook O\'ef' lowheat, stirring occasionsJly,for a kw minutes.
•\dd the lamb, incresscthe heat to medium, and cook. stirring
frequently,for 5-8 minutes until browned. Stir the lamb milCture
into the yogwt milCture,then 3d,dthe mint and rice. Cook for a
fewminutes mo!'C", then season to taste, and serve.
Prt-p;triJtW111;m<
:JO minuus
Cooki11g 1im<·:,
liourJO,n;nuus
SHEPHERD
'S S.-rt".·s
4
PIE 1
J
lb 2 oz 500 g ground (min«d ) bmb
onion, chopped
J celery stalk. diced
J carrot, diced
1 barkaf
1 teaspoonse,renspices se3soning
•..·: te3spoonsalt
J teaspoonpepper
41! cups ( 11"', pints I liter) lxcfstock
4 potatoes, thinly sliced
4 tl1blcspoons(2 oz..50g) butter, mdted
salt snd pepper
Heats skilletor fr)ingpan 1 add the lamb, snd cookO\-cr

medium hC3t,stirring frequently,for 8-10 minutes until e\-enly
browned.. \d,d the onion, cekry, gnd carrot and cook for 5
minutes, then stir in the bay IC3f,sC\-cnspices sessoning, salt,
3nd pepper. Pour in the stock and bring to a boil. Reduce
the heat, cover,and simmer, stirring occ3sionslly,for J hour,
3dding a little water if the mixture scc:msto be drying out.
Meanwhile,parboilthe potatoes in salted boilingwater for JO
minutes, then drain. Prehe3t the O\~nto 3;f'►- 190°c.G3sM3rk
5. Spoon the lamb milCtureinto an ovenproofdish and top "ith
the slicesof potato. Brush "ith melted bun er snd se3son. Bake
for 30 minutes or until the pomocs Ste" tender and golden.
Prt-p:triJtWl1
tim<: ,10-45minutcs
SHISH S.:rt\'S 4
~nc:rous 2 cups ( 18 fl oz 500 ml) plain (natural ) yogurt

BARAK J egg lightlybeaten
'/, cup (2 oz.50 g) cold cooked rice
J tabkspoon olive oil
3 garlicdo\ -cs,crushed
salt and pcppa
chopped fresh parsleyand mint, to scl'\·c
fur tli<dough
2 cups (8 or.1225 g) :di-purpose (pbin ) flour, ph.iscxtt:1
for dusting
pinch of salt
fur tli<jiilinz
J teaspoonoliveoil
6 oz.J ;5 g ground (minced) Jamb
J onion, findy diced
4 tablespoonspine nuts, toasted
2 t11bkspoonschopped fresh mint
116 te!!spoonsC\-cnspices se9soning
salt and pcppa
First nuke the dough. Sift together the flourand salt into a
bo,\·),add the oil and scant •..·; cup (312 fl oz. 100 ml) wata, and
mix to a smooth soft dough.\\:'rap in pl!1sticwrap (clingfilm)
and kt rest in the rdrigcr:itor for 30 minutes. Make the filling.
Hc:tt the olfrc oil in a saucepan, 3dd the lamb, and cookover
medium heat, stirring frequently,for 8 - 10 minutes until e1renly
browned. Reduce the he3t, add the onion, season n;th salt
and pepper, and cook. stirring occasionally,for 5 minutes until
softened. .\dd the pine nuts, mint, and se\·en spices seasoning
and sc:3son\\ith salt snd pepper. Cook for 5 minutes, then
n:mo,-cfrom the heat. and kt cool completely.To make the
packages,roll out the dough on s well-flouredsurface to •.•·•
inch. 2 mm thick and st3lllp out 25 circles with a 3\··, inch 8
cm cuner.Take s circleand flatten it e,·en more with your
fingers. .\dd I teaspoon of the lamb mi:<tu.re and fold o,·erthe
edges to form packages.. \fake sutt no air is tt3.ppedinsidethe
packages,othernise they will breik when boiled. Repeatthis
until sll the dough has be<n used. Put the yogun and ~nc:rous
2 cups ( 18 fl oz,;oo mJ) Wlter into s large sau«pan, add the
egg, and bring to s boil, stirring occasionally. Carefullyadd
the parcelsand cooked rice,season\\ith ssJt and pepper, and
cook for 5 minutes. Heat the oil in a small skillet or fryingpan.
3dd the g:irlicdov~·s, and cook, stirring frequently,for s few
minutes until lightlygolden. .\dd to the pan of packages. Serve
immediatdy garnished n;th chopped parsky and mint.
,:;.i ....
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.. ..1'-
• •
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/J~
., '-;:
. ' J." .
,/ \
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-~
•
/4 .
Prt-p:triJtWl11im<:
JO minuus
Cookinglime:1lio11r
STUFFED
S.:rt\'S 4
z eggplants(sulxrgines) , hah'ro kngth\\isc-

BAKEDscant I cup (3\··: oz.100 g) pine nuts, toasted
EGGPLANTS
fur tli<jiilinz
9 oz 250 g ground (minced) beef
3 garlicdo\-c:s,sli«d
salt snd pcppa
fur tli<sauct·
z garlicdo\'eS.sliced
q oz.4oog tomatoes,chopped
salt snd pepper
Prchcat the O\'rn to ,400°r zoo0c G!ls.\hrk 6. Put the eggplant

(aubergine) hah·es on !I baking sheet and bake for ,40 minutes
until softened. ;\k:mwhilc, make the filling.He!lta skilkt or
frying pan, add the oil and beef, and coOkO\·a medium heat,
stirring frequcntJy,for 8-10 minutes until cvcnJybrowned.. \dd
the onion, gsrlic,and sc\·<nspices sessoning, reduce the heat,
and cook, stirring ooc~ionally, for another 5 minutes. Season
v;ith salt snd p<pper, remo,·efrom the heat, and set ~ide.
To mg.kcthe sauce, heat the oil in !l saucepan, add the onion
and cook O\-erlowhe-!!t,stirring occ3sionally,for 5 minutes
until softened but not colored.•\dd the garlic and cook for
another minute, then 3dd the 1om:11ocs and pour in sc:mt I cup
(i fl 01.1200 ml) water. Sim.merfor zo minutes. Remo\-ethe
eggplantsfrom the o,-enand make an indentation in the
softened fleshwith the back of a spoon. Di,ick the fillinginto
4 equal portions and spoon into e-!!chof the cggpbnt hah·es.
Pour the tomato sauce into an o,"Cnproofdish and carefully
pbce the cggplmt halveson top. Sprinklewith the pine nuts,
co\-ertightly "ith foil, and bake for soother hour. Remo\-ethe
eggplantsfrom the o,-en,sprinkle\\ith the chopped parsley,
and serve immediately.
;o mi11uus
Cooki11g 1im<·:1ho11r
STUFFED S.-r't\'S4
teaspoonoliveoil
BELL J
9 oz 250 g ground (minced) beef
J onion, chopped
PEPPERS J cup (7 oz.200 g) bmrori or quick-cooklonggrain rice, rinsed

2 teaspoonsse,-c-n spices seasoning
WITH i te!!spoondried chili fl.:ikes
1.·•
J teaspoonsalt
RICE •..·; tesspoon pepper

1/1 cup ( 1 oi.25 g)
chopped parsley
AND 3 red bdl peppers, tuh'l:d lcngthnisc and seeded
2 ydlo"' bell peppers,h:ih-cdkngthwisc ~inds«ded
BEEF fur tlu comaro s,.11.1w:

1 cup (8 fl oz 250 ml) water
pinch ofbro"'-n sugar
salt and pepper
Heat the oil in a skilletor fryingpan, add the bed, and cook
0\-ermedium heat, stining frequently,for 8--10 minutes until
e,.-cnlybro,.,,-ncd.
Add the onion, redue<the hc:tt, ~indcook.
stirring occasionally,for 5 minutes until softened. Stir in the
rice, SC\'Cnspices seasoning,chili flakes,S3lt,and pepper.
Pour in I cup (8 fl oi.250 ml) water and continue to cook for
a fewminutes, then add the pars.Icy.Simmer for 5 minutes,
then rcmo,-cfrom the hc3t and coot Prc:hc3tthe ovento
315°r 190°c.iG9s .\hrk 5. CarC"futly stuff the bdl pepper hah-cs
v;ith the bc<ffillingand put them into an O\-enproofdish.To
make the tomato sauce, put the tomatoes into a pan, add the
garlic, brown sugar, and wstcr. Season\\ith sslt and pepper
and cook for 10minutes. Pour the sauce around the stuffed
bell peppers, ca,cr the dish v;ith foil, and bake for I hour.
Serveimmcdistdy.
tim.::10nmuu-s.,
Prt-p;trau(/11 pl1,sm,1ri11a1i11g
tim.·
Cooki,rg1im<·:1 ho11r
MARINATED S.-rt"<·s
4
1,. 2l': -lb 1.2-kg chicken, cut into pieces

CHICKEN 5 garlic do\ -es,crushed
oll':e oil, for drizzling
IN pepper
GARLI
C Put the chickenpieces into a bowl,sprinkle "ith the gsrlic,
drizzle g<nerous)y"ith oliveoil, and season "'ith pepper.
Let marin!ltcin the refrigeratorfor I hour. PrC"hcatthe O\'<n
to 315°r 190°cG3.s .\lark 5.Tip the chickeninto a roasting
pan and roast for I hour. RcmO\"C"from the O\<tn3nd serve
immediately.
Prt-p:t
riJtWl1
tim<: SJminulc."'S
minutcs
CHICKEN S.:rt\'S 4
AND 4 chickenbreasts
4 tablespoonsextrl virgin olfrc oil, plus Clct:r:ifor brushing
BAS
IL 2 garlicdo,-es
i bunch offl'(sh basil
1.·•
pinch of chili fbkes
SAUC
E J onion, chopped
salt and pepper
Preheat the O\'rn to 350◊,:- 1Soec.Gss M.,rk4. Brushthe

~'~~ chick<nbrc3stswith oli,·coil and season\\ith salt and pepper.
><._;JI Hc:tt !I skilletor fl)ing pan, add the chickenbreasts skinside
and cook for !!bout5 minutes until golden.Tum o•ocr
do....,-n,
and cook for another 2 minutes. RcmO\"C" the chickenbreasts
from the pan !Indput them into an O\~nproof dish, skinside
uppermost. Put the garlic,b~i l b\·es,snd oil oli\-cinto a food
processorand proces.suntil nesrtrsmooth, sdding more oil if
necessary. Pour the basil mi'-"ttltearound the chicken,sdd a
pinch of chili fhkesand the choppedonion, and roast for 30
minutes. Remo\~ the chick<nfrom the oven snd let rest for 5
minutes before sening.
Prt-p;triJt
io11timc:)Ominutes
CHICKEN S.-rt".·s
4
PHYLLO 4 skinless,bondes.sehicken bre~ts , diced
J onion, finely ehopped
ROLLS 2 t11bkspoonsground sumac

pinch of chili po"·der
i te!!spoonca}°l:nne
1.·• pepper
2 t11bkspoonsehopped fresh p:lt'Slcy
j !.;J ol:.; ;;~ 4 phyUo(filo) p~try sheets
~ '~~ ;l 7 tablespoons(3~··:oz, 100 g) buner, melted
salt snd bl:tekpepper
He:tt the oil in !I skilletor fl)ing pan, add the chicken, and rook
O\<trmediwn he!lt,stirring frequently,for s-8 minutes until
golden. Reduce the he!!t,add the onion snd spices,se!lsonwith
salt snd pepper, and cook, stirring occasionally,for 10 minutes.
RcmO\>i: the pan from the heat and set !!sideto oool slightly1
then stir in the parsley.Preheat the oven to ,400 ° r 200°c.G3s
Mark 6. line a baking sh«t "ith wsx {gre!!seproot)paper.
Lay I sh« t ofphyllo (filo) on the work surf:tCesnd brush
\\ith melted buner. Lay a second sheet on top and brush "it h
melted butter. Repeat this for the remaining ph!,, i.lo. Spoon the
cooled ehickene\-enlygJongone short edge of the pastry, then
roll the pastrr up tightlyinto a sausageshape. Brush again \\ith
melted butter snd cut into 1~': ineh.4 cm slices. Put them on
the prepared baking sh«t, sea.wn "ith salt and pepper, and
bake for 15minutes until golden. Remo\·efrom the O\-Cn and
transfer the slices to a \\ire rad to oool before senfog.
Prt-p;trau(/11
tim.:::15,,,;,mus
Cooking1im<·:
-.15-55minuu-s
STUFFED S.-r't\'S4
4 zucchini (co~ttcs ),hah'C'dkngthwisc

ZUCCHINI 1
JI
tablespoonolive oil, plus cxm for brushing and drizzling
oz 300 g ground (min«d ) chicken
WITH 2 garlic do\'CS,findy chopped
1
.1•te!!spoonground cinnamon
CHICKEN J teaspoonSt'\'cnspices seasoning
AND J cup (8 ft oz.250 ml) chickenstock
•..·; cup (i ,'
: oz 100g) b3smarior quick<ook longgrainrice,rinsed
CILANTRO 2 t1blespoons chopped fmh clbntro (coriander )
juice of V: lemon
11, cup ( 11. pint 150 m1) plain (nstunl) yogwt
juice and gr:ued zest of 1.·•i lime
4 tl1blespoonspine nuts. toa.sted
salt and pepper
P'rc-heat the cwento 400°r 200°c'G3s Mark6. Brush the rucchini

(courgette) hah-esnith oti\'C oil and seasonu.ithsah and pepper.
Put them on a baking sh«t and roost for 15-20 minutes until
tender.R.emovcfrom the ovenand, when cool enough to h:mdk,
scoop out the center of the :rue<hini,snd disrord. Kttp the
zue<hini"'boots"w'3nn.Heat the oli,·eoil in 3 saucepan,gd,d
the chicken.andcook O\'<rmediwn heat,stirring frequently,
for 5 minutesuntil browned.•~d the garlic,cinnamon,SC\tn
spicesseasoning,:md tllhiniand cook for :mother 1-2minutes.
Meanwhik,bring the stock to 9 boil in a saucepan,sdd the rice,
and bring back to 3 boil. Reduce the heat, CO\'<r,and simmer
for Jeri 5 minutes,until the riceis tender.Tip the rice into the
pan "'ith the chic.ken,seasonwithsalt and pepper, and mix wdl,
then remo\~the pan from the heat. Dividethe chic.kenmi:<ture
amoog the zucchiniboats.,driv.le\\ith oliveoil, and return to
the O\'rn for 5 minutes until heated through. .\fo togetherthe
cilantro (coriander), lemonju-ice,)"Ogurt, limejuice, and lime-
zest Tl':lnsfcrthe stuffedrucchini to sming plates.spoon the
yogun sauceo,n them, and top "ith the pine nuts.
tim.::5 mim.11
Prt-p;trau(/11 .."'S,p/us
mari11a1i11g
1imt.·
Cooki11g 1im<·:
-.15-50minu1.."'S
CHICKEN Sa't\·s ,-o
2 1/• lb.1 kgchicken"ings

WINGS •..·; teaspoonchilifl..3kcs
2 tablespoonsoll\<coil
WITH salt and pepper
CHILI Put the chicken"ings into a bowl,add the chiliflakesand oll\"C"

oil, seasonwithsalt and pepper,and toss wt0. Ca,a \\ith pbstic
v.np (clingnlm) :md kt nurirute in the refrigcntor for J hour.
Preheatthe O\'rn to 42f 'f 220°c'Cl'3s.\brk ;.Tip thechicken
t.b.illh.:>i v.ingsinto an O\<tnproof dish:md cookin the o\·en for ,45-50
,b.JI \ilili,
) " . minutes.Let coolstighdybeforeearing.
Prt-p;trauO'I,
tim.::10 minuus,plusman·11.ui11g
time
Cooking1imc:40 mi11uus
CHICKEN Sat.\·r.,...o
2 1.1. lb I kg chickenwings
WINGS 4 tl1blespoons oli\-coil
4 garlicclo,-ts,crushed
IN J tc3spoonsea salt
GARLI
C Put the chickenwings,into an o,-tnproofdish, pour the oil
0\-tr them, and sprinklewith the gsrlic snd sea sslt. Rub
into the chicken "ith your tunds, co,·crv;ith plasticwrap
(dingfiJm) , and let marinate for 3ominutcs. Prches:tthe o,~n
to "'oo0 r 200°c.G3s Mark 6. Uncover the chicken, put the dish
into the o,-rn, snd cook for ,40 minutes. Serve immcdi:itdy.
Prt-p;trauO'I,
tim.::15minuus
Cooking1imc:10minutcs
CHICKEN S.rt.\·r2
q oz.400 g chicken li,-crs

LIVERS 2 t:1blespoonsall-purpose (pllin) flour
corn oil, for dcep-ft)ing
WITH 3 garlicckn~s. peeled
ju.iceof I lemon
LEMON J pomegranate, s«ds rcmO\-cd
salt and pepper
AND
Dust the chickenti,-erswith the flourand se!lsonwith s:iltand
POM
EGRANA
TE pepper. He!ltthe oil in a d«p-ftyer to 350◊►- 18o 0c or until
3 cube of bread browns in 30 seconds. .\dd the liver to the hot
oil and cook for 10 minutes. RemO\·eu.ith a sloned spoon
and dnin on paper towels. .\kanwhile crush the garlic \\ith
3 pinch of salt, then mix v;ith the lemon juice and oliveoil.
Put the chickenli,·as into a bo,\·I,pour in the garlic and
lemon mi.xture,snd sprinkle "ith the pomegranates«ds.
Serve immediately.
Prt-p;trau(/11
tim.:::15,,,;,mus
Cooking1im<·:
,11r;ominutes
LEBANESE S.-r't\'S4
4 chick<nbreasts
CHICKEN J
2
tablespoonolive oil
sc:tllions(spring onions), chopped
AND 2 garlic do\'CS,grstcd
scant h cup (3',': fl oz, 100 mJ) pomegranatejuice
POMEGRANATE J tablespoondear honey
1-inch 2.5-cm piece fresh ginger,pcded ~indgmcd
•..·; tesspoon ground aJlspi«
•..·; tesspoon grsted nutmeg
I ..,),JI J<it b'
.,_;l:,ll pinch of ground dO\'es
,:,1,,JI
c" 3 tabl-espoonslemonjuice
5 thyme spri~
salt snd pepper
pomegranate seeds and chopped fresh clbntro (coriander ),
to g:imi:sh
Preheat the O\·cnto pf 'f 190°c,G3s Mark 5. Brush the

chicken\\ith the olive oil and sc:tson\\ith salt snd pepper.
Heats skilletor fr}ing pan, add the chicken, skin side do..,..n,
and cook ova medium heat for about 5 minutes until golden
brO\~:n,then turn and cook for another 2 minutes. Rcmo,-ethe
chicken from the pan and put into gn O\-enproofdish.Put all
the remaining ingr<dients,ex«pt the pomegrniute seeds snd
chopped cilmtro (coriander) into a food processorand process
until thoroughlycombined. Pour the sauce a•er the chicken
and cook in the O\-tnfor 20 minutes or until the chickenis
cooked through. Garnish u.ith pomegniute seeds and chopped
cilantro snd serve.
MU T
tim.:::15,,,;,mus
Prt-p;trau(/11
Cooking1im<·:
,15-JOminutes
LEB
ANESE S.-r't\'S4
4 chick<nbreasts
CHICKEN J tablespoonolive oil, plus cxtn for brushing
cousco
us 2 tl1blespoons(dear)
J onion, chopped
2 garlic do,'eS.gr3tcd
honey
i inch 1.25
1.·• cm ITT"sh
gingu, peeled m1dgrated
•.•·•tesspoon ground aJlspi«
•.•·•tesspoon ground cinnamon
salt and pepper
fur the·comro.tu
scant I cup (5 oz. 150 g) giant couscous
pinch of ground turmeric
pinch of s:i.ffi'ondissoh-cdin 2 teaspoons hot W3.ta
4 sc:?Jlions(spring onions), finc:lychopped
2 t1blespoonschopped cilantro (cori:mdcr)
2 t1blespoonspine nuts. toasted
salt and pepper
Prchcat the O\·cnto 400°r 2ooecG9s .\hrk6 . Brushthe

chicken\\ith oli\·coil and season\\ith salt ~indpepper. Heat 9
skilletor frying pan, ,dd the chicken,skin side down, and cook
O\<trmediwn heat for about 5 minutes until golden bro"'n, then
turn and cook for another 2 minutes. Rcmo\'cthe chickenfrom
the pan snd pla« in 3 roostingpan, skin side up. Pour a•<r the
hon<ysnd roast in the o,-tn for 20 minutes or until the chick<n
is cook<d.M.e:mwhile,sdd the oil to the pan snd heat. .\dd the
onion, g:irtic,allspiceand cinnamon, reduce the he:ttto lo"·•
and cook, stirring occa.sionaOy, for 6-8 minutes until softened
and lightlycoJored. Stir in the spices. Cook the couscousin
pknty of salted boilingw:iter for 6-8 minutes until tender but
still firm to the bite. Dr:iinwell,rip into s servingdish, and
drizzlewith oliveoil snd add the remainingingm.iients..\foe
wdl. RcmO\'l:the chickenfrom the o,·en, cut the chick<ninto
slices,md put on 3 ser\'ing piste, topped with the pan-fried
onions. Pour any mn:iining cookingjuices o,"tr the chick<nsnd
sen..: immcdi:ttdywith the couscous.
Prt-p;trau(/11
tim.::20,,,;,mus
Cooking1im<·:
1ho11r
CHICKEN S.-r't\'S4
WIT
H J tablespoonoliveoil
J onion, chopped
GREEN 6 garlicdo,-es,sliced
scant ~:l cup (i ,'
1
: oz, 100 g) green knrils
3 cups (11/, pints.150 mJ) hot chickenstock
LENTILS 3 skinless,bondcss chickenbreasts, cut into bite-sized pieces
•..·; cup (3',:' 0:t, 100 g:)b3.Smlri or qu.ick<ooklonggr.iinrice,rinsed
•..·; tesspoon dried thyme
salt and pepper
Hc:tt the oil in 9 pan, add the onion and garlic,and cookO\·a
lowheat, stirring occasion:tOy,for 5 minutes until softened.
Add the lentils,stir in the stock. Co,cr the pan and simmer for
30 minutes. Sesson the chicken, add it to the pan, and cook for
another 15 minutes. .\bout 10 minutes bcfott the end of the
cooking time add the rice, scvenspices seasoning, 1 teaspoon
pepper, the cumin, and thyme.&3son to taste,and serve.
Prt-p,;trau(/11
ui1tc·:
20,,,;,mus
Cooking1im<·:50minutes-,hour
CHICKEN S.-rt".·s
4
WIT
H 3-lh 1.3-kg:ehickcn,cut into bre3sts snd legs
2 cinngmonsticks
CHICKPEAS 5 cardamom pods, crushed

3d0\'<S
scant I cup (3\ ;! oz. 100g) c3shewnuts
AND 2 tl1blespoons
1
oliveoil
CAS
HEW 2 cups( 1.J oz 400g) l:xts.nurior quick-cooklonggr.i.inrice,rinsed
1h teaspoonssC\-cnspicesseasoning
1h teaspoonssalt
NUT
S 1 teaspoonpepper
14oz.400 g canned chickpeas,drained !lndrinsed
S(nerous 2 cups ( 18fl oz.500ml) hot chickenstock
3 tabl-espoons chopped freshcil:i.ntro(coriander)
Put the chickenpiecesinto a lsrge pa.n,pour in W3terto 00\<tr,

and bring to s boil. Reducethe hcat1 add the cinnamonsticks.
card:unompods,and dO\'CS, :i.ndsimmerfor 3c>.J0minutes
until the chickenis tender. Dr3.inthe ehickenand let cool, then
mno\~ the skin snd shttd the meat. Dry-fty the cashewnuts in
3 snull pan O\'tTmediumheat for a few minutesuntil golden.
Heat the oil in a ssucepan,3dd the rice !1ndcook over lowhem,
stirringfrequently,for 1-2 minutesuntil gJIthe grains3tc eooted.
•~ the SC\fflspicesse:i.soning, Sllt,pepper,!lndchickpeas,
thenpour in the stock !lnd9dd the chicken.Bringto s boil,then
reducethe heat, 00\'C'T,and rook for 1er12 minutesuntil the rice
is tender.Tum off the heat and let st:i.ndfor 3 fewminutes.Stir
in the cil:i.ntro(coriander), sprinkle\\ith the nuts :i.ndsm-c.
.',U:.t,f
\
''
.,· ,....,:,
\\ :
•
If
;o mi11uus
Cooki11g 1im<·:,15minuic."'S
STUFFED S.-r't\'S4
•..·; cup ( 4 fl or.,120 mJ) chickenstock

CHICKEN pinch of s:i.ffi'onth.reads,lightlycrushed
WITH •..·; cup (i ,': 0:t, 100 g) b3.Smlri
or quick,ook longgrsinricx,rinsed
,,, cup ( 1Ii: or.q.o g) she-liedw3Jnuts, findy chopped
NUT
S 1 t:ablcspoonground sum,c
4 bondess chickenbrca.sts
4 t1blespoons(2 oz,50 g) butter, mdted
salt and pepper
pomegranateseeds, to serve
Bringthe stock to a boil in a saucepan, add the saffron,salt,

and the rie<,and bring back to s boil.Reduce the he!!t,co,·a,
and simmer for 1~15 minutes. Removefrom the heat and let
cool. .\ti.xtogctha the walnuts,sum3c, :i.ndcookd rie<. Prchcat
the o,-tn to 400°r 2ooec.ChsM.,rk6. Loosen the skin from the
chick<nbrc3sts to make a pocket on each, then carcfuOypush
in the rice and nut milCturc.Put the chKkcnbreastsinto an
0\-tnproofdish, brush \\ith melted butter, and sc::i.son
"'ith s:i.lt
:i.ndpepper.Co\~r the dish "'ith foil. B:tkefor 25 minutes or
until the chicken is cooked. RcmO\'efrom the O\·enrest for
Jo minutes,then sprinkle "ith pomegnnste s«ds, and ser..-e.
Prt-p,;trau(/11 15mVmus
ui1tc·:
Cooking1im<·: J5-./5minutes
CHICKEN S.-r't\'S4
WITH 4 skinless.bondes.schic.kenbrc~ts
! tablespoonsoliveoil, plus elctn for brushing
2 1.•·
ALMONDS 2 onions,chopped
2 garlicdo\'CS,sliced
J t,,;rups ( 9 0112 50 g) basnuri or quick-cooklonggrainrice,rinsed
J tesspoon se,renspices seasoning
J tesspoonground cwnin
3cups (11/, pints.150mJ) hot chickenstock
sunflO\\~roil, for ftying
,,, cup ( 1Ii: or.q.o g) slivered(flsked) slmonds
3 tablespoonsbbnched slmonds
ssh and freshJyground white pepper
Prcheat the broiler (grill). Brush the chickenbrc~ts "'ith

ofo-coil,seawn, and broil (grill) for 4-5 minutes on each side.
Meanwhile,heat2 t1blespoonsof the oil in 3 ssucep:tn,add the
onions and gulic, snd cook m~r lowhest for 5-8 minutes until
softened. .\dd the rice snd spicesand cook, stirringconstant1y,
for I minute. Pour in the hot stock,CO\~r,andcook for 1cH5
minutes until the riceis tender. Slicethe chickensnd stir it
into the cooked rice. Heat the remainingoil in 3 skilletor
fryingpan, 9dd the slmonds, and cooko\·cr I°"' heat, stirring
frequently,for 1-2 minutes until golden. RcmO\·ethe pan from
the heat snd add to the chickenand rice.Serveimmedistcly.
Prt-p:triJtWl1
tim<:SJminulc."'S
Cookinglime:,i hmm
BRAISED S.:rt\'S 4
x 3''• lb 1.5kg chicken

CHICKEN J
J onion, chopped
AND 2 carrots, chopped
4 1/. cups ( 11--'.pints I liter) chickenstock
PO
TATOE
S 2 tea.spoonsground turmeric
3 potatoes, sliced
3 bay lc3\'CS
J teaspoonground white pepper
Prchcat the O\'rn to 350◊►- 1Soec.G!ls M.grk4. Cut the chicken

into serving pieces-2 chicken bre9stscut in half, 2 legs,2
thighs,and 2 n;ngs,.Hc:tt 2 tabl-espoonsof the oil in a large
flameproofcasserole,add the chicken,skin side dO\m,and
cook o,-crmedium heat for 5~ minutes until golden bro....,-n.
Tum and rook for another fewminutes. Remo,-i:the chi<ken
from the casscrok and set ssidc.. \dd the rc:msiningoil to the
ca.ucrok and heat. ,\d,d the onion and carrots and cook over
lowheat, stirringoccasion:dly,for 6-8 minutes until softened
and slightJygolden. Return the chickento the casserole
and 9dd the stock and turmeric. Bring 10 !Iboil !Indadd the
pot:3toes,bay ka,-ts, !Indwhite pepper. a.wc:r the cassc:rok,
tnnsfer it to the m~n, and cook for 11.-·: hours. Remm·eand
discs.rdthe bay kavc:sand serve immedi!ltdy.
Prt-p;triJtW11
t;m<: 10mfoutc."'S
Cooki11g lime:1lio11r
JO,n;nuus
ROA
STCHICKEN S.:rt\'S.f-0
lb 1.2 kg chicken
2 1..•:
ZA'AT
AR J sm!IJIonion, halved
J tablespoon7,3'atar
salt and pepper
Prcheat the O\'rn 400° l' 200°cG3.s .\13.rk6. Put the onion
in the e:nity of the chickenand season wellv;ith salt !Ind
pepper.\t:r:ip the chicken in foil !Indput it into s.roasting pan.
Roostfor 30 minutes, then reduce the o,·en temperature 10
350°F180°cGas .\b.rk ,4, and roast for !lnother50 minutes.
Meanwhilemix together the za'atar and ofo-eoil in 3. bowl.
RemO\-ethe chickenfrom the o,·en, unwr.tp.and rc:mo,·ethe
foil,then brush the 7,3'atermixture o,-crthe chicken. Return
the chicken to the o,-en!Indroast for another 1~15 minutes.
RemO\-efrom the o,-en!Indserve.
Prt-p;trau(/11
tim.:::15,,,;,mus
Cooking1im<·:
1ho11r
CHICKEN S.-r't\'S4
chic.kenthighs
AND 6
J tablespoonolive oil, plus cxtn for brushing
VEGETABLE 4 tl1blespoons(2 oz,50 g) butter
1 l«k, sliced
2 carrots, di«d
STE
W 2 celery stalks,di«d
111 cup ( 11. pint 150 m1) white \\inc
J tablespoon tomato paste (pul"Cc)
~nc-rous 2 cups ( 18 fl oz.500 ml) hot chicken stock
pinch of saffron threads, lightlycrushed
1
.1•tesspoon ground cinnamon
i tesspoon se,.-cnspices seasoning
1.·•
juice of I lemon
2 garlicdo,-es,gnted
salt and pepper
Brush the chick<nthighswith the oil and sc:tSOnu.ithsalt and

pepper. He-sta medium S3uccpan,add the thighs.and cook
0\-tr medium heat, turning freqU<ndy,for 5-8 minutes until
golden sJI0\-Cr.Removefrom the pan and set aside.•\d,d the
oil and butter to the pan and when the butter hs.smelted,
add the leeks,carrots, snd cdery. Cook O\"<rlowhc:tt,stirring
occasionally,for about 10 minutes until softened. tncreasc the
heat, pour in the wine, md cook until reduced, then 9dd the-
tomato paste (puree) and stock. and return the thighs to the
pan. Bring to 9 boil, stir in the spices, Reduce the heat, cover,
and simmer for -40 minutes. Seasonwdl u.ithsalt and pepper,
add 9 squ«u of lemon juiceand the freshlygr3ted garlic,
and scf\-c.
MUT
Prt-p;trau(/11
tim.::20,,,;,mus
Cooking1im<·:
1ho11r 15mi11uu-s
CHICKEN S.-r't\'S4
1h t1blcspoonsolfrc oil
RICE J onion, chopped
3 garlicdo\'C'S,slie<d
AND 8 oi.225 g skinless,boneless chickenbreast, cut into cubes
3 cups (11/, pints.150 mJ) hot chickenstock
TO
MATO 8 cherry tomstoes,chopped
•..·; tesspoon dried th}mc
scant I cup (6oz li5 g) b3smatirice, rinsed, soakedin hot
water for 30 minutes, and drained, or quick,ook long
gr.i.inrice
~-,cup (3 oz.·So g) cashew nuts
salt snd pepper
Hc:tt J tablespoon of the oil in 9 ssu«pan, add the onion m1d

garlic,and cook O\'C'r lowhcst, stirringoccasionally,for about
8 minutes until tightlygolden. Add the chicken, incrcasc the
heat to medium, and cook, stirring frequent1y,for 7-8 minutes
until c,-rnly bro"'ned. Pour in the hot stock and simmer for 45
minutes. .\dd the tomatoes,sc...-cn spices sessoning, thyme,and
rice3nd cook for Jo minutes or until the ri« is tender and the
liquid has been absorbed. .\k3nwhile, heat the remainingoil
in a smgJlskilletor frying pan, 9dd the cashewnuts, snd cook
O\<trlowhe3t, stirring frequently,for 1-. 2: minutes. Season the
chick<nsnd rice u.ithsalt 3nd pepper and tr.1.nsfrrto swarm
sening dish. Sprinkle\\ith the cashews3nd serve immcdistdy.
Prt-p:triJtWl11im<:
20 minuus,plusSOtJki11g
1i11u
Cookinglime:1lio11r
20 minulc."'S
MOLOKHIA S.:rt\'S,f-0
2 1..•: I~ 1.2 kg chicken, cut into pieces

CHICKEN 2 onions
8 garlicc lo,-cs
2 tea.spoonsS3lt
4 t11bkspoons(2:oz..50g) butter
J tablespoonground coriander
ju.iceof I kmon
,_.·
; tesspoon ground ciMamon
J teaspoon pepper
; oz 100 g molokhi!!Qcw's mallow)lca,·es,(a\·:tibblc frozen in
Middle Ea.stemgrocerystores), or spinach thawed gnd
soaked in boiling""-stcrfor 2 hours
2 t11blespoonschopped fresh clbntro (coriander)
Put the piecesof chicken into a b.rgcsaucepan. H:tkc I onion,

3dd it to the pan, md pour in boilingwater to cover.Bring to
3 boil, skim off any scum that rises to the surface, reduce the
heat, and simmer for I hour. Meanwhile,chop the mmining
onion. Crush the g:i.rlic:tnd add half to the chicken\\ith the
salt. M.dt the butter "'ith the oil in a skillet or fryingpan, add
the chopped onion, remginingg3rlic,and ground cori:mder,
and cook O\-erlowhC!!t,stirring oce3sionally,for 5 minutes
until softened. Removethe pan from the heat. \\;"hen the
chicken is tender, lift the piecesout of the pan. Rcmm'C" and
discard the skin, puUoff the mcst from the bones, and shred.
Set !!side.Stnin the cookingliquid into a clean saucepan and
add the g:irlicand onion mixture, lemon juice, cinngmon,
and pepper. Stir well,then !!ddthe molokhia(mallow) le!wes.
Bring tog boil m-ermediwn hC!!t,then reduce the heat and
simmer for 5 minutes. Spoon onto s scr\'ing plate,add the
chicken, and sprinkle with the chopped cilantro (cori:ind<r).
MU.T
,., MOLOl.11:4 c:1t:cus
tim.::10 minuus,plusr.·r1i11g1im<·
Prt-p;trau(/11
Cooking1im<·: ,11r25,,,;,mus
BAK
ED S.-r't\'S Z
J onion, sliced
CHICKENWRAP 4 t1blespoonsground sumac
3 skinless,bonckss chickenbreasts, cut into strips
WITH 4 t1blespoonsoliveoil
juice and gr:ued zest of 1.·•i lemon
SUMA
C 4 Lebanesefl.3tbl"(3ds
salt and pepper
AND Garlic Dip (s« page 43) and ssfad greens, to serve
GARLI
CDIP Miictogetherthe onion, sumac, chickenstrips, olfrc oiJ,and
lemonjuice and zest in a bowl. Season\\ith salt ,nd pepper
and let stand for 20 minutes. Mcam,...hile preheat the m~n to
4ooef 200°cGas !'.\ark6. lhr the ffatbm1.dsinto bite-sized
pice<sand put two-thirds into an a,cnproof dish. Spoon the
chickenmi.X'tu«O\'et the bread and CO\'cr"'ith the remaining
bread. Bakefor 21r-25 minutescheckingfrequentlyso that if
the bread starts to bum, )'OU can co,·cr it \\ith foil.Serve in
slicesnith 3 spoonfulof Garlic Dip and salad greens.
Prt-p;trau(/11
tim.::10minuus,plusman·11ati11g
time
Cooking1im<·:
JOmilmus
SPICY S.-r't\'S Z
oz.3;5 g skinless.bon<lesschickenbr<~ts, cut into strips

l3
CHICKEN 3 tabl<spoonsmalt vineg:ir
juice of lemon fl:
SHAWARMApinch
t<aspoonSC'\'<n
J spice se-!lsoning
of chili po"·der
salt and pepper
ri«, \'C'rmicdli,and chopped fresh cilantro (corianda ), to serv<
Put th< chickeninto 9 bowl, add the vin<gar,lemonjuice, and

3 tabl<spoonswst<r,mix wdl, and kt stand overnightin the
refrigerator.Pre-heatthe O\<cnto ,400°r 2ooecG9s M.9rk6.
Tip the chicken into a roasting pan, gdd the spie<s,gnd se-!lson
v;ithsalt and pcpper.1bs.swell,then put the pan into the
O\'Cnand cook for 30 minutes.Sen-c the chicken with rice,
\-Cnnicelli,and chopped clbntro (coriander).
..
,
10minuu-s,plus
Prt-p:triJtWl11im<: miJrimui11g
timt.·
CHICKEN S.:rt\'S Z
SHAWARMA 3 tabl<spoonsmalt vincg:ir

ju.iceof i.,: lemon
J 3 oz.3;5 g skinless.boncles.schickenbre:i.sts,cut into strips
s:tlt :tnd pcppa
flatbre!ld,rice, gnd n:rmiccUi,to serve
Mix:together the \inegsr, kmon jui«, ,nd 3 tablespoonswl.ltcr

in a bo,,·I,add the chick<n,stir well,snd let stl.lndo,-c-mightin
the rcfrig:cntor.Prehest the o,-c-nto .i,oo0 r zooec.Chs M.,rk
6. Tip the chicken into a roasting pan, add the St'\'cnspices
seasoning,snd se!!sonwith salt and pepper.Toss well, then
put the pan in the o,-tn and cook for 30 minutes. Rcmo,·cthe
chicken from the oven gnd ser,-c immcdiatdy with fbtbrcad,
rice,and vmnicdli.
Prt-p;triJtW11
1;m<:
15minuu-s,plusmari11iJti11g
1im<·
CHICKEN S.:rt\'S 4
lb 450 g skinless,bonelesschickenbreists.
KEBAB
S J
cut into I inch.2.5 cm cubes
4 garlic do\'eS.chopped
•..·; tesspoon papriks
1.·•i tesspoon pepper
1.·•i tesspoon dried thyme
1.·•i te!lSpoonsalt
juice of i.,;i lemon
flatbl'e!ldsand .\-\0.ed LebaneseSalad (sec page 58) , to scn-c
Stan preparing the chicken the day before you intend to scn·e
the kebab6.Put the chickeninto 3 bowl, add the gsrlic,paprih,
pepper, thyme,salt, lemon jui«, and oli\·eoil, and mi,;well.
Co\-crthe bowl \\ith pbsric v;np (clingfilm ) and let nurirutc
O\<cmight in the refrigerator.Preheat the broiler {grill). Tip
the chickenonto a baking sh«t and cook under a hot broiler,
turning occasionallyfor J5 minutes. RcmO\-c- from the broiler
and serve immedi!ltclyin flatbrcads"ith LebaneseSsJad.
tim.::10minuus,plusman·11.ui11g
Prt-p;trau(/11 time
CHICKEN S.-r't\'S4
oz.3;5 skinless.bon<lesschicken bre~ts, cut into strips

SHAWARMAl33 tablespoons
w-stcr
malt vincg:ir
3 tbsp
g
WITH juice of fl: lemon

EGGPLANT J eggplant (aubergine), cut into cubes
salt and pepper
pomegranateseeds, rice, and ,-trmicdli, to scn'C"
Put the chickeninto 9 bowl,add the vinegar,lemonjuice, and

3 tabl-espoonsw:ucr, mix wdl, snd kt stand overnightin the
refrigerator.Pre-heatthe 0\-tn to ,400°r 2ooecG9s i\hrk 6.
Tip the chicken into a roasting pan, season "'ith salt and
pepper, sprinkle u.ith the St'\'cnspices seasoning,and add the
eggplant (sulxrginc) cubes.Toss wcO,put the pan into the
0\-tn, and cook for 30 minutes. Rcmcwcthe chickenfrom the
0\-tn and save \\ith pomegranstc seeds, ri«, and ,-crmicdli.
tim.::15minuus,plusman·11,uing1im<·
Prt-p;trau(/11
Cooking 1im<·:10minutes
CHICKEN S.-rt".·s
2
teaspoonpaprika
KEBABS J
•..·; tesspoon allspice
4 teaspoons tomsto paste (purtc)
SHISH J t:ablespoonpbin (n!ltural) yogurt
TAOUK juice snd gr:ued zest of 1.·•i lemon,plus extr:1iui« to serve

J t:ablespoonolive oil
8 skinless,boneless chickenthighs, cut in chunks
2 brge pita breads
.tb.>ll,# 2 heaping t1blcspoonsGarlic Dip (sec page 43)
J,,lkv~ Mixtogether the paprika, allspice,tom!ltopaste (pul°(e),

yogun, garlic, lemonjuice and rind, snd ofo~ oil in a large
bowl..\dd the chickenand rub the m:uin:ideinto the flesh,
then emu with pl:i.sticwr:ip (dingfilm) snd let msrin:ite for
4 hours !Itroom tempcr:itutc"or O\ttnight in the refiigentor.
Thresd the pieces of chicken onto long skewers,6 on esch
skC"wer1 leavings small SlP betu'Ccneach piece. Grill ova a hot
barbecue or cook under s preheated broiler (grill) for about 5
minutes on each side, until cooked through. .\kanwhile, W'3rm
the pita breads on the side of the barbecue or ins preheated
0\-en,350°F180°c Gas .\t:i.rk4, for 3 kw minutes. Pull off the
pic«s of chicken, put into the pita breads, top v;ith garlic dip,
squeeze o,'Crlemonjuice, and sen~.
tim.::10minuus
Prt-p;trau(/11
Cooking1im<·: 1ho11rJOminuus
CHICKEN S.-r't\'S4
AND 4 skinless.bondes.schic.kenbre~ts
3cardamom pods
RICE 4 dO\'CS
J cinnsmon stick
scant I cup (3h oz.100 g) pine nuts (optional)
1 cup (; oz.200 g) bssm:irior quick-cook longgrain rice, rinsed
2 oz 50 g \·crmicdli
1 teaspoonground cumin
1 teaspoonsalt
1 teaspoon pepper
Bring3 large ssue<panof w:ucr to 9 boil, add the chicken

and wholespices,cover,and simmerfor about 30 minutes
until the chicken is \·crytender. lift out the chickenbreasts
\\ith a slotted spoon and let cool slightly. Remcwcand discard
the spicesfrom the cookingliquid and reserveit. Shred the
chicken. Dry-fry the pine nuts in 9 small skilletor fl)ing pan,
stirring frequcnt1y,for 9 fewminutes until golden. RemO\-c
from the heat and set 9sidc.Put the rie<in 9 bowl, pour in hot
\\'3tcrto cover,and let sook for JO minutes, then drain. Hest
the oil in 3 saucepan, sdd the \·ermicdli, snd cook for 3 few
minutes, then sdd the ri«, cumin, SC\'m spicesscssoning,
ssh. snd pepper. Cook, stirringconst.antJy,for 2 minutes, then
pour in 3 cups ( , ,,. pints ;50 ml) of the reservedcookingliquid
and stir. Stir in the shm.idedchicken,cover,:md cook for 45
minutes until the sll the liquid h:is been sbsorbcd. Remo\·e
from the heat and scn-c immedi:!tdy.
Prt-p,;trau(/11
ui1tc·:
10minuus,plusr,um·11a1i11g
time
Cooki11g 1im<·:
11mi11uus
PAN-FRIED S.-rt".·s
1
SOUAB 4 squab (pigeon) breasts

3 garlicdo\~S
J t:ablespoonoliveoil
IN J tesspoon white wine\'inegsr
4 cardlmom pods, crushed
GARLI
C salt snd pepper
riceand \·ermicdli, to scn·c
Put the squab (pigeon) bre3sts in a shallowdish. Crush the

garlicu.ith a litclesalt in a momr withs pestk, stir in the oil
and vinegar,snd pour the milCturco\·er the squab breasts..\d,d
the cardamompods and season v;-clLRub the marinade into
the mest and let marin!ltefor 2 hours in the rdrigcr.itor. HC!lt
s skilletor fryingpan. add the squab breasts, m1dcook for 3-6
minutes.1Urn and cook for another J-6 minutes, dependingon
how well you likeyour meat cooked. RcmO\-efrom the pan and
sen·c immediatelywith rice and \-Cnnicdli
Prt-p:triJtWl1tim<:JO minuus, fius ru1i11e
rim.·
Cooki11g lime:,i hmm
CHICKEN S.:rt\'S,f-0
31i, Jb 1.5 kgchicken

HASHWEH J
J
tablespoonolive oil, plus cxtn for brushing
smgJIonion, findy chopped
WITH 1 teaspoonsc1rcnspices seasoning
1h cups (9 oz.250 g) instant (e!isy-cook ) rice, rinsed in boiling
VEGETABLE water gnd soaked in boilingwater for 10 minutes.
STUFFING •..·; tesspoon ground cimumon

JI oz 300g canned sw~ctcom kernds, dr:iincd
J teaspoonsalt
1.·•
i te!lspoon pepper
~\ cup (3 oz.So g) pine nuts, toostcd
J bunch of fresh parsky, chopped
RcmO\-ethe wings from the chicken and discard, or r~u

for making stock. Carefullyscp313.tcthe skin from the breast
of the chick<n\\ith your fingus to make a pocket. Heat the
oil in 3 skilkt or fryingpan, add the onion and sC\-enspi«s
sc~ning, and cook o,-erlowheat, stirring occ:i.sionally, for
7-8 minutes until softenedand lighdycolored. Or.I.inthe ri«
and stir it into the pan, then add the cwnin, cinnamon, and
sweet com. Seasonn;th the salt snd pepper :i.ndcook for
another 5 minutes. A>urin 1v. cups ( 14 fl oz.,400ml) boiling
water to coverand bring back to a boil o,·a medium heat.
Reduce the heat, cover,snd simmer,stirring occasionally,
for 20 minutes until the liquid has been absorbed snd the
rice is ne!i.rlytender. Stir in the toosted pine nuts and parsley.
RcmO\"C" the pan from the he!itand kt cool.To speed this up,
you can pla« the p:i.nin s bowlof ice w:1ter.Prcheat the a•en
to 4ooe-., 200°c.G3s Mark 6. Fill the chicken's c:Jvity,neck, and
pocket in between the skin gnd brca.stv;ith the ricemi.xtu«,
being cattful not to tear the skin. Use s trus.singneedle snd
thread to sew the skin and breast together snd undc:meath
the chicken. Rub the chicken\\ith oil, se3son \\ith salt snd
pepper, put it into a T03stingp:i.n,ffld CO\·arightJy,\ith foil.
Roostfor 11-': hours. then n-:mo,·ethe foil and continue to cook
for :i.nother30 minutes until the skin is golden brown :i.nd
crisp. Remm'e from the O\'en gnd let rest for 10 minutes befott
carving and sening.
,., MU T
Prt-p;trau(/11tim.::;o mi11uus.,
plusus ting,;m.-
Cooki11g 1im<·:
,i hours
CHICKEN S.-r't\'S0
x 31-·: lb 1.5 kg chicken

HA
SHWEH J
J sm!!JI onion, finelychopped
J teaspoonsalt
scant I cup ( 6 oz li5 g) inst:ant(easy-cook) rice, rinsed in
boilingW3tcr snd soakedin boilingwaterfor 10 minutes
:? teaspoons ground cumin
~\ cup (3 oz.·So g) pine nuts, toostcd
C3«fully remo,-cthe \\ings from the chicken snd discard, or

fr«:« for ms.kingstock. C3«fully scpar:itcskin from the brc3st
of the chicken\\ith your fingersto makes pocket. Hc:i.ts skillet
or fr}ing pan until hot, add the lamb,and cook o,-crmedium
heat, stirring frequently,for 8-10 minutesuntil e\-enlybTO\nicd.
Reducethe heat. :i.ddthe onion and se,-c-nspicesseasoning,and
cook. stirring ooc3sion!tlly,for 5 minutes until softened.Season
v;ith the salt and pcpper. Dnin the rice, ,dd to the lamb,snd
stir wdl, then stir in the cumin and cinnamon, and cook for
another 5 minutes. Pour in sbout 1>1;.cups ( 1-1ft oz.400 m1)
bollingwater to coverand bring back to a boll o,·a medium
heat. Reduce the heat.cover, snd simmer,stirring occ:isionally,
for 2 0 minutes until the liquid has been absorbed. Stir in the
to~ted pine nuts snd parsley,then remo\·efrom the heat, and
let cool.lb speed this up,you Clln pbce the pan in a bowl ofi«
water. Preheat the o,·en to ,100°F 200°c Gas .\hrk6. Fill the
chicken'sC3\ity,neck. and the pocket in betwttn the skin and
breast v;ith the ri« snd lamb mixture, being careful not to tear
the skin. Usinga trussing need]eand thread, sew the skin and
breast togetherand undemesth the chicken. Brush the chicken
\\ith oil, seasonv;ith S31tand pepper, put it into a roasting pan,
and cO\-ertightly\\ith foil. Cook for 11..•: hours, then n-:mo,-ethe
foil and continue to cook for :lllother30 minutes until the skin
is golden bro"'-nand crisp. Remo,-cfrom the o\·en and let rest
for 10 minutes bcforc carving snd serving.
,,.
'"
Prt-p:triJtWl1
tim<:M mi11uus.
1 flus marin,uinza11d
usting rim<
CORNI
SH S.:rt\'S0
Cornish game hens (poussins)

GAMEHENS 2
2 garlic do\-es
AND 1.·•i tesspoon cwnin s«ds
2 t11bkspoonsoliveoil
GARLI
C T:lhiniSauce (sec page 200), to save
:\sk your butcher to butterfly (spatchcock) the birds. Crush

the garlicnith the salt and cumin s«ds in a mortar with 9
pest1c,then mix with the oliveoil. Put the birds into a dish,
~~~;_~~ pour the marinadeO\"<r them, and use your h:mds to rub it
>,,._l,
tl - into the birds. Co\'Cf the bowl with plastic "T3.P(dingfilm ) and
let marin!ltcfor at least 3 hours, preferablyO\'cmight, in the
refrigerator.Rcmm'c the Comish game hens (poussins) from
the rcftigcntor !lndlet st11ndat room tempcr:nu.refor
30 minutes before cooking. Use 2 skcn·crsto secure the legs
and keep esch bird fl.st. Push the skewersthrough the thighand
then diagonsllythrough the breast and n;ng. Heat 2 skilletsor
fryingpans o,·e:rmedium heat, add the birds. skin side down,
and cook for 15minutes.Tum and cook on the other sid< for
another 10 minutes. RcmO\·ethe birds from the pans and kt
rest for 10 minutes before sening v;ith theTahini Sauce.
,,, .',U:.t,f
Prt-p;trau(/11 mim.11
tim.::J<r40 .."'S,p/us
r.·nillgtimt
Cooking1im<·: J Jwun
TURKEY S.-r't\'So-8
·'< ~ kg
1
HASHWEH 8 smaJI
lb
lh turk<y
J ground (minced) bmb
2 oi.500
onion, finelychopped
J
g
WITH J celery stalk. finc:lychopped

J l:i.rgcapplc,gratcd
RICE
,APPLE
, 2 teaspoons sc,·en spie<sseasoning
J t:ablcspoonground cumin
AND J teaspoonground cinnamon
J teaspoonsalt
CHESTNUTSS(ncrous 2 teaspoons pepper

I cup (8 oi.225 g) instant (c3sy-cook) rice, rinsed in
boilingw:ucr ~indsoaked in boilingwater for 10 minutes
~-.cup (3 oz.·So g) pine nuts, toostcd
9 oz 250 g cooked chestnuts, ti.nc:lychopped
2 t1blespoonsfresh thyme leaves
salt snd pepper
RcmO\-ethe wings from the turkey and disc1rd or freezefor

m:i.kingstock. Carefullysepar:itcthe skin from the bl'(3Stof
the turkey with your fingersto make a pocket. Heat a skillctor
fryingpan until hot, sdd the l3lllb,and cookov<rmedium heat,
stirring fi"<quent1y,
for 8-Jo minut<suntil c,~nly browned.
Reduce the hest. sdd the onion and celery, snd cook. stirring
occssionslly,for 5-10 minutes until the vegctableshs,-t
softened. .\dd the spple and stir in the se,-cnspices s<!lsoning,
cumin, cinn:imon,ssh, gnd pepper. Drain the rice, sdd to
the l3lllb,and cook for another 5 minutes. Jncrcasethe heat
to medium, pour in generous 2 cups ( 18fl oz.500 mJ) bolling
water to cover,snd bring back to s boil. Reduce the heat,
CO\'Cr, snd simmer, stirring occssiotully, for 20 minutes until
the liquid hss been sbsorbcd. Stir in the toasted pine nuts snd
chesmuts, then srir in the lemon zest snd juice, th)me Jc-s,·cs,
and parsley.Remo,·ethe pan from the hC!!tsnd let cool.
To speed this up, you c:input the pan in a bowl of ice water.
Prcheat the O\·ento 400 °i: 200°c. G!ls.\hrk 6. Fill the turkey's
cavity,neck, snd pocket in betwe<n the skin md brcast with the
riceand bmb mixture, ta.kingCatt" not to tear the skin. l.'se s
trussingn«dle snd thrcad to SC'\\' the skin snd breast together
and underneath the turkey.Brush the turkey "ith oli,~ oil1
sea.wnwith ssh snd pepper, put it into s ro~ting pan, snd
CO\'Cr rightly"ith foil. Roostfor 2V: hours, then rcmO\'ethe foil
and continue to cook for 30 minutes until the skin is golden
brown snd crisp. Remo\~ from the O\'cnsnd let rest for 20
minutes before csrving snd serving,
'"
tim.::5 mim.11
Prt-p;trau(/11 .."'S,p/us timt.·
mari11a1i11g
Cooki11g 1im<·:
o-8 ,,,;,mus
GRILLED S.-r't\'S4
4 garlic do\'CS,findy chopped

FROG
S'LEG
S ju.iceI kmon
J teaspoonsalt
WITH J teaspoon pepper
J2frogs' legs
GARLI
C lemon\\"<dges,to scn-c
AND Mix together the g:irlic, kmon jui«, salt, and pepper in
3Jargcbowl, add the frogs,' legs,and rub the mixtu.« into the
LEMON meat. Lct muitutc in the rdrigcr:itor for I hour. Remo\"<
the frogs' legs,from the nurin!!dc and put them into a hinged
v;irc r:ick.GrillO\~ra hot barbecue for 2:-3 minutes on each
side until cookedthrough.&n"C"immediatdyu.ith lemon
v;-cdgcsfor squeezing,
.',U:.t,f
'"
I
;,/
,,.
Prt-p:triJtWl1
tim<
: ,_,.minuu-s,plusm,uimui11e
rim.·
Cooki11glime:11r15mimacs
MARINATED S.:rt\'S 4
QUAILS 4•..·;quails
garlicdo,-es
2
tesspoon salt
IN 2 tablespoonsoliveoil
ju.iceof i.,: lemon
SUMAC 3 tabl-espoonsground sumac
J tablespoon ITT"sh thyme kaves
RcmO\..:the backbone from the quails :md ffattcnthe birds.

Put them in a shallowdish. Crush the garlic\\ith the salt in a
momr v;itha pestle, stir in the oil and lemon iui«, and pour
the mi,.'ttlrco,-erthe quails. .\dd the sumac gnd thyme gnd
rub in v;ith your hands. Ccm:ru;th pbst:ic wni.p(clingfilm)
and kt m.arin:ttcfor 2 hours. Preheat the m~n to 4ooef' 200°c, ·
G3s M..ark6. Heat a skillctor fryingpan then, when it is hot,
add the quails and seal on both sides.1bnsfer the quails to an
0\-tnproofdish and roast for 1er15 minutes. Rcmm-efrom the
0\-tn and let rest for 5 minutes before-saving .
Prt-p:triJtWl11im<:
JO minuus
Cookinglime:1lio11r
VEGETABLE
S.:rt\'S,f-0
CASSEROLE
2
J
tablespoonsoliveoil
onion, chopped
J rutabaga (swede) , cut into cubes
J pmnip, chopped
2 l:irgccarrots.,chopped
J eggplant (aubergine), cut into cubes
J zucchini (courgette), chopped
2 tomatoes, chopped
2 cups (5 oz.150 g) white (button) mushrooms
2 1 ! cups ( 600 mL1 pint) \·cgctablcstock
•..·: tesspoon papriks
1 teaspoonSt'\'cnspices seasoning
Heat the oil in s hrgc casserole,add the onion, and cook O\'C'T
lowheat, stirring occasionaUy,for r-8 minutes until softened
and lightlycoJored.•\dd the garlic :i.ndcook for another 1
minute, then add the rutabaga (swcdc:). parsnip.carrots.
eggplant (aubergine), zucchini (courgette), tomatoes.and
mushrooms. Co,-erand cook for another 5 minutes. Jncrc:1.sc
the heat to medium, pour in the vegetablestock, add the
cinnamon, paprika, pepper, se••<nspices se-ssoning,snd salt,
and bring to a boil. Reduce the heat, eO\-er,sndsimmer for
3~40 minutes. SerYeimmediately.
Prt-p:triJtion
time:10 minuic."'S
VEGETABLE
S.-rt".·s
4
STUFFING
J
J
cup (7 oz.200 g) bmn:iri rice, rinsed
teaspoonse,renspices seasoning
116 te-!!spoon
ground cinnamon
J teaspoonsalt
J teaspoonpepper
J onion, finelychopped
J celery stalk. finelychopped
J m.i bell pepper1 s«ded snd finelychopped
J gre<nbell pepper, s«ded gnd finelychopped
2 t11blcspoons chopped fresh pmle-r
Put the rice into pan, pour in 11..•: cups ( t 2 fl m 350 ml) hot
water, add the SC'\'<nspices scssoning,cinnamon, S:.tlt,snd
pepper, gnd bring to 3 boil O\'ermedium heat. Reduce the he-!!t,
cO\-er,and simmer for 10 minutes until the rice is negrly tender
and the liquid h:isbeen 3bs,orbed.Tip the rice into a bowl and
let cool, then sdd the onion, celery,and bell peppers, and mi.x
v;-ell.1:lsteand sdiust the seasoning.if necessary,and sdd the
parslcy.11lisstuffingc:mbe used for any S3\-0IT stuff dish.
Prt-p;trau(/11 tim<
Cooking1im..·: 1 ho11r10mimllc.""S
LIMA S.-r't\'S4
BEAN
STEW 2 cups ( 13oi.3;5 g) dried linu (butta ) beans, soakedO\-crnig.ht
in w:ucr to ca,cr and dn.incd
3 tabl-espoons oliveoil
J m.i onion, chopped
2 onions, chopped
J garlic bulb, chopped
6 tablespoonstomato paste (puffi:)
J teaspoon pepper
2 t1blespoonsground fls..xs«ds (lins«ds )
Put the beans into a pan, pour in boilingw:ucr toco\-tr, and

bring back to 9 boil o\·crmedium heat, then reduce the heat
to low.Mc:tm,...hilc,hc:ttthe ofo·c oil in a skillctor fr~ingpan,
add the onions and garlic, ~indcook overlow heat, stirring
occasionally,for 20 minutes slightlyc:tnmdiud. T.tp the
onions and gulic into the pan oflx:tns :md cook for another
30 minutes. Stir in the tomato paste (puttC), sC\-rospi«s
sca.wning,pepper, and flaxseeds (linseeds) snd cook for
another 15minutes. Scn-c immediately.
Prt-p;trau(/11
,;m•
Cooking1im<·:t hour40 minuus
TARO ,-o
S.-rt".·s
AND 2 tl1blespoonsoliveoil
Jo taro, scrubbed and dried
CRANBERRY2 cups ( q oz, 400 g) dried cranberry (borlotti) be-gns,sookcd

o,nnight in water to CO\~r,drained and rinsed
5 garlic do, -es
BEANS 1 teaspoonsalt
ju.iceof I lemon
4 tl1blespoonsextrl virginoil
salt snd pepper
bread, to serve
Preheat the O\·ento 425el'no 0 c.'Gas.\b.rlt 7. Put the oti,-coil

into 9 roasting pan and he-!ltin the o••en.\'\'hen hot, 9dd the tl1ro
and roast, turning frequently,for 9bout 50 minutes until tender.
Meanwhile.put the bc-9nsinto a b.rgepan, pour in wster to
CO\~r,and bring to 9 boil, then remove from the heat snd dr:iin.
Return to the pan,pour in fresh w:iter toco,-tr, and bring to a
boll. Reduce the heat snd cook for J-1 1.-·; hours until soft. Add
the cooked taro, co,~r the pan, cook for 10 minutes. Crush the
garlic "'ith the salt in a momr v;ith s pest.le,then stir in the
lemonjuice and extn "irgin oli,·e oil. Pour the g:irlicdressing
into the pan "ith the beans and potatoes and cook for another
fewminutes. Serve this lunch rime dish "'ith bread.
Cooking1im<·: 4(rjo minuu-s
BUTTERNUT S.-r't\'S,f-0
SQUASH 2
J
t1blespoonsoliveoil
onion, sliced
3 garlicdo\'CS,chopped
STEW 2 teaspoons curry powder
J carrot, sliced
, 11ato PA!; t .P1 J butternut sqwsh, pcekd, seeded, snd cut into largecubes
q oz.400 g chopped tom!ltoes
~nc-rous 2 cups ( 18 fl oz.500 ml) vegetablestock
J cinnsmon stick
3~'" cups (9 oz.250 g) cremini (chestnut ) mushrooms, quartcl"(d
14 oz.400 g cannedchickpeas.drained ~indrinsed
2 tl1blespoonschopped fresh cibntro (coriander)
salt snd pepper
Heat the oil in s b.rgcpan, sdd the onion and g:i.rtic,and

cook o,-crlowheat, stirring occasionally,for 5 minutes until
softened.Stir in the curry powder and cook for 2-3 minutes
until it rdc~s its 310ma.Add the carrot and butternut
squash, incressc the heat to medium, snd stir well so th3tthe
\'egCtttblesarc coated v;ithcurry powder and onion, then sdd
the tom.atocs,stock, tomsto paste (puftt ), m1dcinngmon
stick. Bring to a boil, then reduce the heat, ro.·er, snd simmer
for 30 minutes until the squssh is nearly tender. Stir in the
mushrooms :md chickpeasand cook for another Jo minutes.
Seasonto taste, remove from the heat, and ser,-c-immedistdy
sprinkled"'ith chopped cibntro (coriander).
Prt-p;trau(/11tim.::10 minuus
Cookinglim<·:4<r-45l1111UU"S
CHICKPEA S.-rt".·s4
t1blespoonsoliveoil
JEDHA 2
2 onions,coarselychopped
28oz.800 g c:mnedchickpeas,dr:iincdand rinsed
scant h cup (3 or.lSo g:)bssmati rice
•..·; tcsspoon ground cumin
1.·•i tcsspoon SC\'Cn
spices seasoning
•..·; tcsspoon pepper
•..·; tcsspoon salt
Heat the oil ins skilletor fr}ing pan, add the onions, snd cook
0\-tr medium-lowheat, stirring occasiotully,for ;-8 minutes
until lightlycolored. Meanwhile,put the chickpeasinto a pan,
pour in water to ro.·er, and cook for 15minutes. .\dd the ri«
snd cook for about 1ominutes until it is nearly tender.Add
the onions and cumin, seven spices sea.wning,pepper, snd sslt
to the pan !lndcook for another frw minutes until the rice is
tender. Serve immedi3tdy.
11entuna io11u11ntw
Prt-p:triJtWl1
tim<: SJminulc."'S
Cookinglime:11r15mim,us
FENNEL
, S.:rt\'S,f-0
7 oi.200 g new potstoes

POTATO
, 2: fennel bulbs, thinly sliced
scant I cup (3\.-:oz.100 g) pitted (stoned) gl'(cn olives
AND 2: tablespoons chopped fmh parslcr
1 teaspoon ground sumac
LEMON sea salt and pepper
SALAD fur tli<dmsing

4 tablespoons extrl virgin oil
J teaspoonwhole gr:iinmustard
ju.iceof I lemon
Cook the pots.toesin a pan of S3ltcdboilingwater for •~• 5

minutes until tender. Rcmo\'Cfrom the heat, dnin, and let cool.
\\:'hen thcr 3te cool enough to h:mdk, cut them in h!tlfsnd
put into s scr\'ing bowl..\dd the fennel,olives,and pmley.
\\:'hisk to~thcr all the ingredients for the dressing in 9 small
bo,\·Iand pour it ewerthe salad. Sprinklen;th the sunuc and
sca.wnwell\\ith salt and pcpper.l bss together !Indscn-c
immediately.
Prt-p:triJtWl1
tim<: 10minulc."'S
Cooking1im<·:
JOminuus
SMALL S.-rt".·s
2
oz small pots.toes
POTATOES ofo-c 12: 350 g
oil, for driz:ding
teaspoon salt
J Se9
WITH i te!!spoonground
1.·• sumac
6 cherry tomatoes
TOMATOES J teaspoondc~r honey
J rosemaryspng
AND z tablespoonschopped fresh pmlcr
PARSLEY Prcheat the O\'rn to ,400 ° r zoo0cG9s .\hrk 6. Hah~ the

potatoes, put them into !I bowl,drivJe generously\\ith olive oil,
and sprinkle "ith Se9 salt.Toss wdl, add the sumac and cherry
tomatoes,:i.ndtoss lightlyag:i.in.Tip the \-Cgetablcsinto a
roastingpan. Pour the honey O','<rthem and add the rosemary.
Roostfor 30 minutes until the potatoes :i.rc tcnd<r.Scr\-ew-snn,
sprinkled";th the chopped parsley.
Prt-p:triJtWl1
tim<:10minulc."'S
Cooking1imc:55minuus
POTATO S.:rt\'S,f-0
1/,cup (''• pint 150 m1) sunfiow~roil
WEDGES 3 largebaking potatoes
J teaspoon Se9 salt
AND 2 tea.spoonground swnac
SUMAC garlic dlp, to scn·c
Preheat the O\'rn to 400°r 200°c Gss .\brk 6. Pour the oil
into s roasting pan and put it in the oven to heat. Cut the
potlltoes into wed~s, put them into 3 pm, and pour in W3tcr
to co,-er.Bring to a boil, then ttdu« the heat and cook for
Jeri 5 minutesuntil nearly tender. Dnlin gnd pat d:rrwith
papa towds. Sprinkle the wedges with the SC3 salt gnd swnac
and carditlly tip them in to the hot roasting pan. Return the
pan to the O\'rn and roost the wedges, turning oe<asioiully,for
3er40 minutes until golden and crisp)'.Tr:msfer the \\'<dg:es
to a serving dish, sprinkle with chopped parsley, and serve
immediatelywith3 gutic dip.
Prt-p:triJtion
time:10 minuic."'S
Cooking1im<·: 55minuus
POTATO S.:rt\'S,f-0
1/,cup (''• pint 150 m1) sunfiow~roil
WEDGES 3 larg<baking potatoes
J teaspoon Se9 salt
AND 2 tea.spoonsza'gtar
2 t11bkspoonschopped fresh mint
ZA
'TAR pepper
garlic dlp, to serve
Preheat the O\'rn to 400°r 200 °c Gss .\brk 6. Pour the oil into
3 roasting psn and put in the O\'rn to hest. Cut the potatoes
into wedges, put into g pan of cold wstc:r,and bring tog boil
O\<trmcdiwn he!lt. Rcdu« the heat gnd cook for 15minutes
until nearly tender, then drain, and pat d:rr with psper towels.
Sprinkk the wedg<swith the SC3 salt snd za'atsr and csrc:fuUy
rip them into the roasting pan. Roast, turning occasionally,
for 30-40 minutes until golden gnd crispr. S<rvethe wedges
sprinkkd n;th chopped mint and bbck pepper, sccompani<d
by a garlic dlp.
tim.::10minuus
Prt-p;trau(/11
Cooki11g hour15mi11uus
1im<·:,
ROASTED S.-r't\'So-8
SLICED ofo-c
salt
6pot310CS
oil, for brushing
POTATOES Cookthe unpeekd pot:atoes in a pan of boilingW'3ta for 20--25

minutes until nearly tender. Removefrom the hest, dr:iin,and
let cool for 3 fewminutes.. \ksnwhile, preheat the oven to
3;5°r 190cc.Gas Marlt 5. Generously brush a bakingshect \\ith
oil. .\s soon s.sthe potatoes arc cool enough to handle but while
they src still warm, pcd off the skins and sli« thickly.Put the
J)Otl1to slicesin a singlelayer on the prepared bakingsh«t and
ro3st,turning once, for ,45 minutes. Rcma•cfrom the ovenand
dr:iin on paper towds, then sprinkle with salt :i.ndsen"<.
Prt-p;trau(/11
ui1tc·:
10minuus
Cooking1im<·:
,15-JOminutes
GREEN S.-rt".·s
4
4 1/• cups ( 11i6 pints I litcr) \-Cg(tablestock

LENTILS scant I cup ( ; or.1200g) puy lentils
Jh cups (6 oz I i5 g:)coarse bulgurwhcat
AND 2 teaspoonssc,·enspie<sseasoning
BULGUR 2 onions,sliced
salt snd pepper
WHEAT Pour the stock into a pan, ,dd the lentils,3nd bring to a boil
O\<trmcdiwn heat. Reduce the he-!lt:i.ndsimmer for 15minutes
or until the lentilsare nearly tender. Stir in the bulgur wheat
:lnd se,-e-nspicesse:lSOning 3nd cook for another 10 minutes
until the liquid has b«n sbs.orbed..\ teanwhile,heat the oil in
3 skilletor fryingpan, add the onions, snd cook over medium-
lowheat,stirring occ:i.sionaOy, for 8--10 minutesuntil golden.
Tip the onions into the lentil mixture gnd combine,sesson wdl
v;iths31t:lnd pepper,and sen·e warm.
tim.::10minuus
Prt-p;trau(/11
Cooking1im<·: J0-15minuic."'S
GREEN S.-r't\'S4
scant I cup ( ; or.1200 g) green knrils

LENTILS
, 4 t1blespoonsoliveoil
5 small onions, slie<d
RICE •..·; cup (3'··; oz 100 g) instant (rosy cook) rice, rinsed
2 teaspoons sslt
AND 1.·•i tesspoon ground cumin
CARAMELIZED •..·; tesspoon pepper
lentils in pan, pour in W3.tcrto cover,and bring to

ONIONS forboiltheo,<cr Put 9
mediwn heat. Reduce the heat, co,-er,and simmer
3
minutes..\teanwhile, he!!tthe oil in a skilletor frying
20
pan, add the onions, and cook a•cr medium heat,stirring
occasionally,for 10--15 minutes until c:imndiud ..\dd the rice
and salt to the pan oflentils, l'(p)sccthe lid, and simmer for
10--15 minutes until the rice ,nd kntils arc tender and the
liquid has been absorl:,ed.Stir in the cumin, St'\'rn spices
sca.wning,pepper, and caramdiud onions and serve warm.
tim.::15mUmus
Prt-p;trau(/11
Cooking1im<·: J0-45minutes
COARSE Sa't\·s ,-o
t1blespoons( 1 oi.25 g) buner

BULGUR 2
3 onions, sliced
WHEAT 2 garlic do,'eS.gnted
1h cups (; 01.1200g) C031"SC'bu1gurwheat
WITH J cup (8 ft oz.250 m!) hot ,-cgc1:"3ble
stock
J teaspoonSC'\'en spices seasoning
BEANS J teaspoonground cumin
J teaspoonpepper
AND
ONIONS q oi.400 g canned cranberry (borlotti) be!lns,
drained gnd rinsed
2 t1blespoonschopped fm..h parsley
!'.kit thebuncr with half theoli,-coil in a skilletor fryingpan, sdd

theonions,:i.ndcookO\-Crloo·heat, stirringoccasioo:i.lly, for 25-30
minutes until caramelized.Meanwhile,he:1.tthe mn:i.iningoil in
'™'
a pan,add the gartic,gnd cooko,-cr heat, stirring frequently,
for3 fewminutes.•\dd the bulgur wheat,pour in the hot stock,
and simmer until all the liquidhls been absorbed.Tum off the
heat, stir in the SC'\'cn
spices seasoning,cumin,pepper, salt, and
bc:i.ns,CO\'C'Tthe pan,snd kt st:i.ndfor 15minutesuntil thebulgur
whcst is tender.Transfer the bulgur wheatmixtureto 9 scning
bowl,top v;ith the aramdizcd onions,sprinkJc\\ith thechopped
parsley,:i.ndsa\-c immcdistdy.
,,.
"'
tim.::15mUmus
Prt-p;trau(/11
LEBANESE S.-r't\'S4
t1blespoonsoliveoil
RICE scant
2
2•1~ oz 70 g vcnnicdli
cups ( 11.·•
i 10oz.215 s) basm:tti rice, rinsed,sooted in hot
water for 10 minutes, and dr:tincd
J teaspoonsalt
scant I cup (3h oz.100 g) shcOcdwalnuts
2 t1blespoonsclear honey
•.•·•tesspoon chili flakes
•.•·•tesspoon ground turmeric
scant I cup (3h oz.100 g) sfo·-em.i(flaked) glmonds, toasted
Prchcat the O\·cnto 325°r 16oecG9s ;\h.rk 3. Linc a baking

sheet with ws..x(greaseproof)paper. He!ltthe oil in a pan,
3dd the vcnnicdli, and cook O\'cr lowhe-stfor s kw minutes
until golden. Add the rice, cumin, and salt md cook for l
minutes . Stir in 2 cups ( 18 fl oz.5ooml ) of hot water, oo,-cr,snd
cook for 10 minutes until the liquid has been absorbed. Dry -fry
the "'-stoutsins skillet or fl)ing pan for 2 minutes, then ,dd
the honey,chili flakes,and turmeric and cook for another few
minutes.Transfer the mixtu.r<to the baking sheet and put in
the o,-tn for 10 minutes. Stir the parsleyand ,Jmonds into the
riceand vermicelli,top u.ith the walnuts, and ser,-e.
tim.::;o mi11uus
Prt-p;trau(/11
Cooki11g 1im<·:
-.15-55
minuu-s
SWISS Mak<s12--15 rolls
J Su.issdurd, lea,·essepar:ited
CHARD 1/, cup (s oz.J 50 g) basnuri rice, rinsed
6 cherry tomatoes,chopped
STUFFED scant I cup (3\ 1;! oz.100 g) frozen peas, thawed

J m.i onion, finelychopped
WITH i red bell pepper, seeded and
1.·• finelychopped
J t:ablespoonpesto
RICE •..·; tcsspoon ground cinnamon
2 t1blcspoonschopped parsley
oll':e oil, for drizzling
AND
PEAS salt and black pepper
Bhnch the lea,-esof the S,\iss chard in boilingW3.terfor g few

minutes, then dn.in. Removethe stems when cool enough
to handle. Mi.xtogether the rice, tomstoes, peas,onion, bell
pepper, pesto, cinnamon, and parsleyand season to t3ste. Put a
fewof the lea,-csinto the bottom ofg pan. Put 1-2 spoonfuJsof
the stuffingon the remaining lea,-esand roll up likea cigar. Put
the rolls into the pan so that they fit snuggly.Put a smgJIplate
on top to keep the rollssubmerged and pour in boilingW3.terto
CO\~r.Co,·er and cook for 45-55 minutes.Transfer the rolls to a
sening dish, dri:a:le"ith oli,·e oil, 9nd sc:n'e.
Prt-p:triJtWl1
tim<:20 minut.·s
minuus
RISOTTO S.:rt\'S0
WITH 5 cups (2 pints.1.2 liters) vegetabk stock

J cup (11,,.oz.35 g) dried porcini mushrooms
MUSHROOMS 2 1 : tablespoonsbutter
2 tea.spoonsoli,·coil
J cckry stalk. findy chopped
2 cups ( q oz,400 g) risono rice
•..·; cup ( 4 fl or.,12 0 ml) ..,..-hitc
wine
pinchof grated nuuneg
3 cups (9 oz.250 g) mixedmushrooms.such as sh.iit:tkc,
eremini (chestnut), oyster, and girollc,chopped
ju.iceof i.,: lemon
J teaspoonsalt
•..·: te!!spoonpepper
2 tablespoonschopped fresh p:trSlcy
salt and pepper
Lc-banc:sc flatbrcad, to scf\·c
Pour the stock into a pan and bring to s boil, then reduce the
heat and simmer. Put the dried mushrooms into !I heatproof
bo,,·I,add hot stock to co,-er, and kt soak. .\ le!!nwhilc,mdt
J tablespoon (V: or.,15 g) of the butter v;ith the oil ins fargc
pan, add the onion and cday, and cook a•er lowhest,stirring
occasions.Uy, for 5 minutes until softened but not colored.•\ dd
the rice and rook, stirring constantly,for J minute until all the
grains 31'( ooated gnd glistening.Add the white wine gnd cook
until the liquid has b«n sbs.orbed,then stir in the seven spices
sea.wning,nutmeg, gnd sooted mushrooms.•\ dd a l:t.dJcfuJ
of hot stock to the pan and cook. stirring constantly,until all
the liquid has been absorbed. Continue adding the hot stock,
a 13.dkful!Ita rime,stirring const11ndyuntil e:l'Chsddirion has
b«n s.bsorl:,ed.11tis wiUts.kcabout 2 0 minutes. Sesson \\ith
salt snd pepper. .\kit the remainingbutter in a skiUetor frying
pan, add the mushrooms, lemon juice, salt, and pepper, and
cook o,-crmedium heat, stirring oceasiongJly,for 5- 10 minutes
until the mushroomssre soft and cooked through. Stir the
parsley into the risotto and transfer to a I~ sening bo,\·l.1bp
\\ith the mushrooms and scn·e w3.rm\\ith Lebanese flatbrcad.
m t°l:CtU,lltU
Prt-p:triJtWl1
tim<: 10minulc."'S
Cookinglime:10-15mimacs
ZUCCHINI S.:rt\'S 2
OMELET 4 bsb)' zucchini(courgettes), h:i.h-ed

J scallion(springonion)
3cggs
kngth\,ise
s:tltsnd pepper
Scoopout the &sh of from the rucchini (courgettes) and

discard the shells. Chop the fksh nith the scallion(spring
onion). Ughtly best the eggs "ith salt and pepper in a bowl.
Heat the oil in sn omdct pan,sdd the zucchinimi,."tl.lrc, snd
cook o,-crmedium-lowheat, stirringocc:i.sio n!tlly,for ; - 10
minutes until lightlycolored. .\ tegnwhile,preheat the broiler
(grill). Pour the eggs into the pan and cook until set on one
side. Put the pan under the hot broiler to cook the top.Tum
out the omelct onto !I plate, fold in half, and sc:r...-e.
t;m<
Prt-p;triJtW11 : 20-.25minutes
Cookinglime:35-,,10mima,:s
STUFFED S.:rt\'S 4
Jo babr rucchini (courgettes)

BABY J smsJIonion, findy chopped
•..·; red bdl pepper, seeded and finelychopped
ZUCCHINI J tonuto,di«d
2 tablespoonschopped fmh mint
WITH scant >;.cup (s 01., 150 g:)ba.smatirice, rinsed

J teaspoonSC'\ 'en spices seasoning
VEGETABLES 3 tablespoonsolive oil
•..·; large tomato,cut into 10 chunks
41/• cups ( 11i;. pints l liter) hot vegetablestock
41··!tablespoonstomato paste (puree)
J cinnamon stick
Salt and pepper
Trim the zucchini (courgette) gnd scoop out the flesh from the
center of each using an :tpplc corer. M.ixtogether the onion,
bell pepper, tomgto, mint, rice, and se\'en spi«s seasoning in :t
bo,\·l,stir in the olil-eoil, gnd SC!lson
with ssJt and pepper. M.ix
wcU. Fill each zucchiniwith the mi.xtu«, then sesJ the end with
a piece oftom:tto to stop the fillingfrom fallingout. Pour the
stock into a l:trgepan,stir in the tonuto paste (putcc) , add the
cinnamon stick, and bring to s boil O\'<rmedium hcs:t.Rcdu«
the heat, add the stuffed :cucchini,SC!lson with ssJt and pepper,
CO\~r,:tnd simmer for 35-40 minutes. Serve immedi:ttcly.
t'l:CtUIJ Ln
"'
Prt-p:triJtWl1
tim<:SJminulc."'S
Cookinglime:-.,omimacs
OKRA S.:rt\'S 4
AND 8 oi.22;g okn, trimmed

2 tablespoons oliveoil, plus c.'lCtrafor drizi.ling
TOMATO 2 onions,sliced
q o:z.400g canned chopped tomatoes
J tablespoon tomato paste (pul"Cc)
J teaspoon St'\'enspices seasoning
salt and pepper
Preheat the O\'rn to ,400◊!'" 2ooec.Gss M.ark6. Put the okra onto
.abakingsheet, drizzle"ith a littleoil, and bake for 20 minutes.
RcmO\-efrom the o,·en and let cool. Heat the oil in !I brgc pan,
.addthe onions !Indgarlic,snd cook o\·erlowheat, stirring
occasionally,for 5 minutes until softened but not coJorcd.•\dd
the tomatoes !Ind 1lf, cups (14 fl o:z.400 mJ) water !Indbring
to a boil O\U medium hest. Stir in the se\-cnspicessessoning,
sca.wn "ith salt and pepper, reduce the he.at,snd simmer for
25 minutcs.:\dd the okn to the pan snd simmer for another
20 minutes until the sauce has thickened. Scr,·e immediately.
Prt-p;triJtio11
timc:)Ominutes
Cooki11g lime:-.,omi11utcs
STUFFED S.-rt".·s
o
6 lsrge tomatoes
TOMATOES9 tl1bkspoons
oz
oliveoil, pus
2
g ground (minced) lsmb
250
for d.ri:o:ling
<Xtn
i onion,
1.·• diced
2 garlic do,-cs.,crushed
)' ·: tablespoons long-gr.i.inrice
J tablespoon tomato paste (pul"Ce )
J teaspoon ground sllspice
salt and p<ppc:r
Prcheat O\'Cr350◊!'" 18oec.G!lsM.grk4. Slice off and reserve

the tops of the tominoes and scoop out and reserve the flesh
\\ith a tc-sspoon.Sslt the tomato '·shells,. snd set aside upside
do\\-non paper towels.Heat the oil in a largeskillet or frying
pan, add the 13.lllb,and cook a.·cr medium-high heat. stirring
frequently, for 8-10 minutes until lightlybrowned. Reduce the
heat, add the onion snd garlic, and cook. stirring o«3siongJlr,
for minutes until the onion hss softened. Stir in half the
n:sc:n'C'dtomato flesh (discard the remsinder), the rice, tomato
paste (puree) , allspice, and 5 tablespoons water, season \\ith
salt and p<pper,and cook for 5 minutes. Spoon the filling into
the tomato shells until almost full and put the "lids'•on top.
Put them into sn O\'t'Tlproofdishin a single byc:r,drizzle with
ofo-coil, co,-cr\\ith foil,and bake, basting occasionallyv;ith the
cooking juices, for 40 minutes. Sen-c hot.
t'tC UAILU
"'
STUFFED S.-r't\'S2-./
ttd bell baked and seeded

peppers,
BELL
PEPPERS oll':c 2
tomatoes,halved
2
oil, for drizzling
WITH 2 th}mc sprigs
rosemarysprig
RICE
, J
scant h cup (3 or.lSo g:)basmati rice, rinsed
111 cup ( 11. pint 150 m1) vegetablestock
TOMATOES
, •..·; tesspoon ca}~nnc pepper
ju.iceof I lemon
AND •..·; cup (2 or.150g) cooked peas
HERBS J cup (1 oz,25 g) grugula (rocket)

sea salt and pepper
fur tli<dmsing
5 tablespoonsextra virginoliveoil
ju.iceof I lime
J garlicclm~,gr:itcd
Prchcat the O\·cnto 3;f 'f 190°c.Gas Mark 5. Put a tomato

half in each bell pepper half and put them into 3 roastingpan.
Drink \\ith olive oil and put the thyme and rosemarysprigs
on top. Scawn with salt and pepper ~indroast for 30 minutes.
Meanwhile,cook the basmsti rice in the \"C~tablestock for
1er15 minutes until tender, then stir in the C3.)'~nnc pepper,
lemonjuice, pcss, snd mint.Toss wdl and sc3son \\ith salt snd
pepper. Remo\~ the bdl peppers from the O\ffi and put them
into s ser\'ing dish. Rese:r\-csny cookingjuices for the dressing.
Spoon the rice0\-cr the top and add the sruguJa(rocket)..\take
the dressingby putting all the ingredientsinto s small bowl
v;ith the m.erved cookingjuices and mi.icing v;dl. Pout the
dressing O\~rthe arugub ka\·cs snd serve immedistely.
,,.
Prt-p:triJtWl1
tim<:20 minut.·s
SPAGHETTIzg oz.
S.:rt\'S Z
8oo g canned chopped tomatoes

WITH z tablespoonstomato paste (pllm: )
ARICH 3 garlicdo\-c:s,gr:itcd
TOMATO
SAUCE pinch of ground cinn!lmon
pinch of ground allspice
AND pinchof grated nuuneg
TOASTED pinch of pepper
; oz zoo g spaghetti
i cup ( 2 07J50 g) sfo-cm.i(flaked) gJmonds,toasted
ALMONDS 1.·•
z t11bkspoonschopped pa.rsky
Bringa large pan of salted w:ucr to !I boil. .\kanwhilc, put the

tomatoes, tomato paste (pwic ), garlic,and sugar into span
and simmer o,-crlowheat, stirring frequcntJy,for 30 minutes.
Stir in the oliveoil, cinn,mon, sllspice,nutmeg.salt,and
pepper and cook for another 20 minutes.. \dd the pasta to the
boiling""-stcr,bring back to a boil, and cook for 1~12 minutes
until tender. Drain, rc:scning 3 tablespoonsof the cooking
liquid.Return the spaghetti gnd reservedcooking liquid to the
pan gnd add the tomgtosauce.Toss well, then sen·e in bowls
sprinkkd n;th the almonds and parsky.
Prt-p:triJtion
time:1 hour
Cookinglime:n-sJ minuic."'S
SWEET Mak<su
2 swcct potatoes
POTATO ju.iceof I lime

1.1. tesspoon ground sumac
AND 1.-·; tesspoon dear honey
2 t11blespoons ehopped fm..hcibntro (coriander)

SUMAC
PHYLLO Jo O:Z.li5 g phyllo (fi1o) pastry
4 t11bkspoons(2:oz..50g) butter, melted
ROLLS sea salt and pepper
Prcheat the O\'rn to ,425°r no 0 c'Gas .\fal'k j . Bakethe sw«t

pomoes for 35-.!,o minutes until soft. Removethem from the
0\-tn, then h.ah-eand scoop out the fleshinto a bowt..\dd the
limeju.ice,swnae,honey, and cifantro (coriander}, sea.wn"ith
salt and pepper, and mix wdl. Lays sheet of pssuy on a work
surface n-itha \\ide edge toward you. Brush\\ith melted buner
and fayanother pastry shect on top. Cut into 4 equal vertical
strips. Puts tablespoon of the sw«t potato mixtureat one end
of the psstl')',fold the ends in, and then roll up into a cig:ir
sh!!pe. Sealby brushing gJIsides v;ith melted butter. Repeat this
process until all the sweet potato mixture has been used. Put
the rolls onto a baking sheet gnd bakefor 12-15 minutes.
Serve immediately.
,,,
Prt-p;trau(/11
tim.:::15,,,;,mus
Cooking1im<·:
J Jwun
FASSOULIA S.-r't\'S4
scant 11.·•i cups ( 9 oz,250 g) dried haricot beans, soo.kcd

STEW overnightin W3.tcrto cm~r and drained
2 onions, diced
6 garlic do,-es,crushed
,l,J,.olill~ 2 carrots, di«d
2 celerystalks,di«d
•..·; cup (3'··; oz 100 g) pesrl barley
2 bay IC3\'tS
J teaspoondried marjoram
2 teaspoons dried oregano
2 hc:i.pingteaspoons smokedpaprikl
J teaspoonchili fllkcs
J cinnsmon stick
salt and pepper
Fortli<p:tprikayogurt
scant h cup (3',': fl oz, 100 mJ) pbin (n!ltural) yogun
J teaspoonsmoked paprika
J t:ablcspoonlemonjuice
salt and pepper
Put the beans into a pan, pour in W3tcrtoco,-tr, and bring

to a boil, then reduce the he-stand cook for 11.••i-2 hoW"S
until
tender. Remo\~ from the heat and drain. Heat the oil in a
large,heavypan, add the onions, and cookO\·cr&owheat,
stirring o«:s.sioiully,for 5 minutes until softened.Add the
garlic,C3rrots,and celeryand cook, stirring occ:i.sionally,for
another 5-1 minutes until softened. :\d d the beans, barley,
tomatoes,toms.topaste (pwie ), b3y lea,-cs,ms.rjor3.m, orqpno,
paprib, chili fls.kes,s.ndcinn3tnonstick snd seasonwith ss.lt
and pepper. Simmer O\'a lowheat for ,4o-6o minutes until
the ss.ucehss thickened, the beans s.rcsoft, snd the barley
is cooked. Rcmm'e snd discs.rdthe bay leaves.1b nuke the
paprib yogurt, mO.together the yogurt, paprika, s.nd lemon
juice ins bowl s.ndscs.sonto t:sstewith s:ilts.ndpepper. Scr'\'C
the stew topped u.ith 3 spoonful of the paprika yogurt.
,,. t' ( C tUIJLI:$

tim.::;o mi11uus.,
Prt-p;trau(/11 pluscl1ilHng
,;m•
Cooki11g1im<·:
50minutes.
ASPARAGUS Mak<s1 x 10 inch:15cmtiJrt
,egg,;
TART cups
Jt,,;
cups
1h
(1/: pint.300 ml) milk
(5 oz 150 g) gnted sturp (mstu.rc) cheddar cheese
6 ssparagus spears, tuh 00
salt and pepper
Forthedough
2 cups (8 or.1225 g) aO-purpos<(plsin) flour, plus cxtr:1
for dusting
pinch of S31t
J stick (4 oz.1 20 g) butter, chilkd and die<d
First, make the dough. Sift together the flour and salt into a
bowl, sdd the butter, :i.ndrub in "ith your fingcnips rub until
the mi,."tUrc l'(Scmblcsfinebreadcrumbs.Pour scant fl: cup
(3\ ;! fl m 100 ml) ice W3tcraround the edge of the bowl and,
1
using s round-bbded knife,bring the mixture togetherto form

3 dough..Knead for a kw minutes, then shape into a ball, wrap
in plastic u.Tap(ctingfilm),and let rest in the rcfrigcl'3torfor 30
minutes. Preheat the O\·cnto 400°F 200 ° c 'G9s .\brk 6. Roll
out the dough on a lightlyfloured surface and use to line 3 10
inch.25 cm tart pan, ktting the <xcessov<rh!mgthe <dg<.Prick
the bottom "ith a fork,then line "ith w:i.,c(gmtseproof) paper
and pie weights(baking be-!lns ). Bakefor 15minutes. Remo\'C"
the pie w<ightsand paper, return the pan to the oven, and bak<
for another 5 minutes until the pie shell (pastry cas<) is golden
and firm. Removefrom the ovenand c:trditlly trim off and
discard the <Xe<sspie shell whileit is still w:i.rm. Ut coolon a
v;ire r:ickwhileyou nuke the filling.\\;Riskthe eggs in s snull
bowl, pour in the milk, se3sonwith salt gnd pepper, and add
the cheese. Blanch the asparagusin 3 pan of boilingwater for
3 fewminutes, then drain wdl and pat dry "ith paper towds.
Amnge the :tS.par:igus spe:trsin the cooled pie shell, pour the
milk snd cheesemi.xtu.«O\'CT them, and bak< for 30 minutes.
RcmO\'C" from the 0\-cTI and let cool slightlyon :i. \\ire rack, then
remo\-cfrom the pan :i.ndsen-c.
,.,
Prt-p:triJtWl1 , fius ch11linz
tim<:JO minutes ri11u
Mak<s, x 8 inch,10 cmpie
SPINA
CH 2 tablespoons ( , oi.25 g) buncr
AND q oz.400 g babr spinach
CHE
ESEPIE 5 cheese slices
fur tli<dough
2 cups (8 01.1225 g) :di-purpose (pbin ) flour, phis cxtt:1
for dusting
J i,,; sticks(5 oz 150 g) buncr, diced
1egg
2 tablespoonsmilk
First nuke the dough. Sift the flour into !I hrgc bowl, ,dd
the buncr, and rub in "ith your fingcn-ipsuntil the mixture
resemblesbresdcrumbs. lightly beat the egg v;ith the milk
in a smgJlbowt,then graduallyadd to the mixture,mi.'Ongto
3 dough "ith a round-bladed knife.Rcscr,·cany leftoveregg
and milk mixture. Lighdyknead the dough for a fewminutes
until smooth, then wnp in pbstic wnp (clingfilm) snd chill
in the rdiigcf'3.torfor I hour ..\tesnwhik, mdt the butter ins
largeskillet or fryingpan, add the spinach, snd cook for 9 few
minutes until \\iltcd. Tip into a smina (sic\-c) set 0\-cr3 boo·!
and squec:u out as much liquid 3S possiblebr pressingu;th the
back of !Ispoon, then kt coolcompletely.Prcheat the O\'en to
4ooef 200 °cGa.s .\lark 6. Rollout thrce-qu:utersofthe dough
on !Ilightlyflouredsulfa« to 1 8 inch,3 mm thick !Induse to
linean 8 inch 20 cm pie dish. letting the ex:«ss O\'erhang the
edge.Fill the pie shell (pastry case) with the spin!!chand top
uith lay~rsofsli«d cheese to CO\-Cr. Brush the dough edges
uith the ldto,-er egg mi,.'tllre. Roll out the remginingdough
and lift on top of the pie. Press the edges together to seal.Trim
off the elCCcssdough with a sh!l!J)knife. Brush the top of the pie
v;ith the egg mi,.'tllreand make a small hole in the top. Bili for
30 minutesor until golden.Servew-srm.
'"
f>rt-p;trau(/11
tim,:; 20-J0 mintJlc."'S
Cooking1im<·:
15-20minuic."'S
SPINACH Mak<su mini l;Zl'ts
tablespoons(3 oz 'So g) butter, plus cxtr:1melted butter

AND 6
for brushing
WALNUT 3 tabl-espoonsolive oil
J onion, sliced
TARTS 1h lb. 100 g baby spin!lch
9 oz 250g phyllo (filo) pastry dough, th:1wediffroun
1h cups (1,': pint 300 ml) hc:t\-Y(double) cream
4 eggs, lightlylx3tcn
1.·•i cup ( 2 01.150 g) shdled w:i.lnuts,coorsdychopped
J teaspoonck:i.rhoney
•..·; tesspoon ground tunncric
!'.kit I tablespoonof the butter with 2 tablespoonsof the oil in

3 pan, add the onion ~indsug:ir,and cookO\·a low heat, stirring
occasionally,for 20 minutes until caramelized.Rcmo,·cfrom
the hc:tt and set ,side. Heat the nmaining oil in a I~ skillet
or fl)ing pan, add the spiruch, and cook for a kw minutes
until wilted, then stir in I t1blespoon('•': oz.15 g) butter.Tip
the spinsch into s oobnder and squceu out the elccessliquid,
then chop and put into s bowl.Add the nutmeg, SC\-C-n spices
seawning, ssh, and pepper snd toss wdL P'rchestthe O\'rn to
350°FJ8o0 c ·G.ts .\ lark 4.. \kit I tablespoonof the butter in a
pan O\'a low heat or in the microw3\'to,·en snd brush s J l -cup
muffin pan \\ith it. M.dt the l'(nuining butter. Cut the sheets of
phyllo (filo) pastry dough into 8 on a dean surface, stsck them,
and cm-erto stop them from W'}ingout. Brushesch piece
\\ith mdted butter snd lsy in the prepam.i pan, l'(pC'Sting this
process until there 31'(4~ lsyersof dough in esch cup. Brush
the top b~'<r\\ith melted butter. Spoon the spinsch filling
into each pie shell (pastry case:). Pour the Cl'(3.min to s small
bowl,stir in the eggs, snd season with sslt :i.ndpepper. Pour
a little of this mixture into each pie shell, then bake for J5-20
minutes until the fillingis set snd the pastry is golden brown.
Meanwhile,dry-fry the nuts ins skilletor fl)ing pan, then stir
in the honey and turmeric.Removefrom the heat snd set aside
in a warm plsce.\\-hen the spin:ichpies are cooked,remo,-e
from the m-tn and let cool on s u.ire rack. Sm·e topped \\ith
the c3l'3.mdizcdonions and nuts.
vt <;tunu
Prt-p;trau(/11tim.:: ;o mi11uus
Cooki11g 1im..·: 15minutes
S.-r't\'S,f-0
SHEESH
Forthe.·dough(makc."'S abou140)
BARAK 1h cups (6 1·•i oz. 190 g) all-purpose (plain) flour,plus cxtn
for dusting
SPINA
CH, J teaspoonsalt
J t:ablcspoons ofo-coil
ONION Fortlu spin,uha11donionfilling(m:tkcsabo1tt40)

AND J onion, findy chopped
q oz.400 g b3br spinach
CHEESE J teaspoonSt'\'cnspices seasoning
i tesspoon
1.·• pepper
DUMPLING
S Forthech,:c."'StfiUing
(mak<sabout.fO)
1'/2 cups (11 oz.300 g) soft ch«sc,such 9S ricotta
2 teaspoons za'star
Forthe.· , andp;,umafilli11g(miJh.-s
d,...,"'S,;spimJi:h abou140)
JI oz 300 g baby spin:ich
ih cups (5 oz. 150g) gntcd mov.ardb ch«sc
1.·•i cup ( 2 or.150g) pine nuts, toasted
pinch of grated nutmeg
Forth<saua
2 1i. lb I kg pbin yogurt
2 tl1blespoonscornst3tCh(cornflour)
1.·•
1.-·; te!!spoonwhite pepper
J teaspoonsalt
Tos,·m·
2 garlic do,-es
J teaspoonsalt
2 tl1blespoonschopped mint or cilantro (cori:mdcr)
J t:ablcspoon butter
~nc-rous ~,: cup (~ m 120 g) basnuri ri«, cooked and dnincd
First1 make the dough. Sift together the flour snd salt into s
bowl. .\fo; the oil with 2 3 cup ( 1 -1pint 150 m1) W"J.tcr
in a snull
bowl, graduallypour the m0."t1.ltc" into the dry ingredients,and
mix to a smooth dough. Add Clct:r:l flour if the dough is too wet.
Wrap in pbsric wni.p(dingfilm) and chill in the rdngm.tor.
For the spinsch and onion filling,heat the oil in a pan, add
the onion, snd cook o•oerla.v heat, stirring occasionally,for 5
minutes. Add the spinach snd cook for another fewminutes
until wilted. Squeezeout and drain off any aces.s liquid, then
stir in the se,rcnspices seasoningsnd pepper. RcmO\·efrom the
heat and let cool, then chop.
For the ch«se filling,mix together the cheese gnd :a3'atar
in a bo,\·Isnd set aside.
For the ch«se, spin3ch, and pine nut filling,heat the oil in
3 skilkt or fryingpan, add the spinach,snd cook for 3 few
minutes until \\ilted. RcmO\-efrom the he!lt,kt cool, snd
dr:linoff any excessliquid. Chop the spinsch and mi.x"ith
the mo;;.zardlaand pine nuts in s bowL\dd the se1renspices
seawning, nutmeg,saJt,and pepper.
Rollout the doughon a lightlyflouredsurfaceto ,.,, inch 2:

mm thick.Stamp out rounds "'ith a 1~·· : inch 4 cm cuner,
then stretch themslightly"ith your hands. Puts tcsspoonof
your chosenfillingon each round, then fold O\-erto forms
half-moon,snd seal. Put onto a bakingsheet gnd chill in the
refrigerator.Pour the yogun into s pan, add scant 1 cup (; ft
oz.200 ml) water,and bring to s boil,whiskingconstantly.Mix:
the cornst:ltCh(com.flour ) to a paste \\ith 4 tablespoonswater
and sdd to the pan, whiskingconstantlyuntil thickened.Stir
in the cumin, pepper, snd salt, then add the dumplingsand
riceand coOkfor 1s minutes.Crush the garlic";th the salt in
3 mortar \\ith s pestle, then add the choppedmint or cllsntro
(coriander). .\kit the butter in a pan, sdd the garlicand herb
mi'-"ttlte,and coOk,stirringoccasioiully,for s fewminutes.
RcmO\-e from the heat gnd stir the mixtureinto the yogurt
sauce. Sen-eimme&ncly.
20 mVluus
Prt-p;triJtW111;m<:
Cooki11g lime: JO-../<>
mjnuus
CHEESE S.:rt\'S0
12: oz.350g kadsifipastry

AND 2 1/~ sticks(9 oz.25 0 g) buner, mdtcd
~nerous I cup (9 oz.250 g) ricona ch«sc
ONION J m.i onion,finelychopped
2 tablespoonsmilk
KONAFAH 11,, cups (i 01.. 200 g) grated mOTJ:ardb

salt snd pepper
cheese
PIE Preheat the O\'rnto 350◊►- 1Soec.G3sM..ark4. Shred the kadaifi

pastry, put it into a bowl,and pour the mdtcd butter c,,-erit.
Dividethe pastrr in h.alfandput one halfinto s 10 inch 25 cm
S:.:.l.s.;J
!k§~.i:. 1 square cakepan. Best the ricona ";th 3 forkin a bowluntil
t,;....,IJ~ ;ll,l smooth, then stir in the onion and milk.Se!lson\\-ell"ith salt
and pepper.Spresd the ricotta mix:ture0\-er the pastry 13y<r,
then add the grated mOTJ:m:03. Co\·<r \\ith the rcmaining
pastry and bake for 3~40 minutes.
U <;;U.411tU
'" MOt'UAIO.
20 minuus,plusSO,;JR;ng
Prt-p:triJtWl11im<: tinu
Cookinglime:1lio11r
MOUSSAKA S.:rt\'S 2-..j
z brgc eggplants(sulxrgines), sliced lcngthn;sc

4 potstoes, cut into 1.16inch 5 mm thick slices
4 tom:ttoes , cut into 1/, inch.5 mm thick
fur tlk·ch,:""· ·u saua

1
2 t11bkspoons( 1 .•·•o:z.30 g) bun er
1
J 3 cup ( 1 .•·•o:z. 30 g) all-purpose (plain) flour
2 1..•: cups ( , pints6ooml ) milk
J i,,; cups (5 oz. 150 g) gn.tcd cheddar cheese
salt and pepper
Prchcat the O\'rn to ,400°r zoo0c G!ls.\hrk 6. Soak the

eggplant (aubergine) slicesin salted water for 30 minutes, then
dr:iin,snd pat dry. M.3kca layerofpot:3toslicesin an O\'cnproof
dish, add a layerof eggplant slices,and then a b:ycroftom:uo
slices.Repeat the layersuntil all the potatoes, eggplsnt, and
tomatoes ha\~ been used. lb make the sauce, mdt the buncr in
a pm, add the flour, and cook, stirring const3lltly,for 1 minute.
RcmO\-ethe pan from the hc:tt and stir in the milk 3 link 3t a
rime.Stir until ,JIthe milk has been added, then return the psn
to the heat, and cook, stirring constantly,until thickened.Stir
in h!tlfthe cheese and seawn generouslyn;th salt and pepper.
Pour the sauce o,·c:rthe ,-eget11bks,sprinklev;ith the rcm.aining
cheese, and bake for 50-60 minutes. Remo,-cfrom the O\-Cn
and kt cool slightlybcforc serving.
tim.::10minuus
Prt-p;trau(/11
BROILED S.-r't\'S4
7 oi.200 g hsJoumicheese,sliced
CHEESE 3 tablespoonsolive oil
2 garlicdo,'eS.grated
WITH J teaspoonground sum3c
cup (3 oz.·So g) shdied walnuts, h:th-cd
1.16
SUMAC
AND J teaspoonbrown sugar
1h teaspoons buncr
PEAR 2 pears, pedcd, com.i, and quartem.i
J romaine or cos lettuce, shredded
ju.iceof 2 limes
Prchcat the broiler (grill) to hot. Put the cheeseinto shallow

0\-tnproofdish, pour the olivt·oil O\'crit, add the garlicand
sumac, :lndtoss well. Broil(.grill)for S minutes,until golden,
turning the cheese tulfway through the cookingrime.
Mcanwhilc,putthe w:ilnuts.,sug:ir,md buncr into a skillet
or fr}ing pan snd cook O\'<f medium-lowheat, tossing the
pan frequcntJy,for 3-4 minutes.Tip out onto s sheet of W'3X
(grc3scproof)paper and let cool. Miictogetherthe pears.,
lettuce,and limejuice in a salad bowl snd toss wdl. .\dd the
cheese, sprinkJc\\ith the walnuts and parsley,3nd scr.·<.
Prt-p,;trau(/11 15mVmus
ui1tc·:
Cooking1im<·: 15-20minuu-s
VEGETARIAN S.-r't\'S2-./
cup oz 1.-·: longgnin rice
(3 1.-·: 100 g)
MOTHER
'S ~ne-rous cups ml) plain(natunJ) yogun
2
t:ablespooncornstarch (cornflour)
J
( 18 fl oz.500
MILK 1h teaspoons buner

4 garlic do\-cs,crushed
J sm3Jlbunch of fresh mint lea\-tS,chopped
salt snd freshlyground white pepper
Put the rice into 3 small pan, pour in bollingwater to co••<r,

3nd bring back to a boll o,·cr medium heat. Reduce the he3t
3nd cook for 1er-15 minutes until the rice is tender and the
water has been sbsorb. Pour the yogun into a largepan, add
2 1.•·
! cups ( 1 pint 600 ml) wate:rand the cornstarch (cornflour),
3nd bring to a boil, whiskingconstllndy. One< boiling, stop
stirring snd lct the yogun start to thicken. Meanwhile,melt the
buner ins small skilletor fl)ing pan, add the g-arlic,and cook,
stirring frequent1y,for s fewminutes. Stir the garlic,mint, and
riceinto the yogurt mixture, cook for ~motherfew minutes,
sea.wnwith salt and pepper, and then serve.
'"
Prt-p;trau(/11tim.::,10m1iu1c.""S, timt.·
plus rc.""Sli11g
Cooki11g 1im<·:JOmUmus
WHOLE Mak<s1 w.:tf
WHEAT 3% cups ( 1 lb 2 oz 500g) whole wheat (whokmeal) flour

J teaspoonsalt
J t:ablcspooninstant milk powder
BREAD
, 11ato PA!;t .U .
J cm-tlopcscti\·c dry (fast-3ction) )'eSSt
1'/2cups (11 ft oz325m1 ) lukewarmwater
all-purpose (phin) flour, for dusting
low-fat spray, for misting
Sift to~thcr the whole wheat (whole-meal ) flour, salt, snd milk
po"·der into a bo"-l. Put the yeast into a small dish, pour in
a little of the W3.tcr,andlet stand for a few minutes. .\fakes
wdl in the center of the dry in~dicnts and pour in the y<:3St
mi)."ttlte, olive oil, and rcnuining wstcr . .\fo, together with s
v;oodcnspoon to form a dough. Bring the dough togetherwith
your h:mds, then turn out onto a lightlyfloured su.rfa« and
knesd for st lea.st1ominutcs until smooth and cl:i.stic.Stupc
the dough into a ball, put it into a dean, lig:ht1y oiled bowl,
cm~r u.ith pbstic wr.tp (clingfilm) or a d:imp dishtowd, snd
kt stand in a wsnn place-for at least I hour or until doubled
in size-.Mist a loaf pan \\ith low.fat spr.tysnd dust \\ith flour.
Unoo\~rthe-dough 3nd punch dou.-n(knock back), then knead
for another 5 minutc-s.Shape-into a loaf and put into thc-
prcpam.i pan. Co,·c-r"ith a dish towd and lct stl.lndin a warm
pbcc-for mother hour until almost doubled in size-.Preheat thc-
0\-ro to ,400°r 200 °c 'G9s ,\brk 6. Dust the-top of the-loaf \\ith
3 Jittlc-more-flour snd bake for 30 minutes or until golden.
Tum out of the-pan 3nd let cool on a wire-nck.
Prt-p,;trau(/11
ui1tc·:
20,,,;,mus, plus r.·nillgu·m.·
Cooking1im.·:10minutes
KNOUBZ Mak.·s10
BREAD 5 table-spoons(2 1·•i oz.65 g) bunc-r,mdtc-d,

plus o.11'3 for greasing
2>,., cups ( 11oz,300 g) hard (strong) white-bread flour
scant I cup (3h oz.100 g) whole-wheat (wholemeal) flour
J cm-tlopc-scti,·c-dry (fast-3ction) yC"Sst
•..·; tC"Sspoon s31t
Jt,,; cups (1/:pint.300ml) lukewarmwater
Prchc-atthe-O\·c-nto .p5el' no 0 c.'Ga.s.\farlt i snd light1ygrc-asc-

3 baking sh«t "ith bun a. Sift both kinds of flourinto a bowl
3nd add the-yeast snd s31t.. \bke a wdl in the-middle ofthc-
floursnd pour in the-mdtc-dbutter, then gradusllypour in thc-
watc-r.Bring together the-flour3nd liquid to form 3 dough snd
knC"Sd for s few minutes in the-bowl. Keep the-dough in thc-
bowl, cm-erwith s dish towd, snd let stand in 3 w:irmpis« for
J hour until doubled in siu. Divide- the-dough into 10 pic-cc-s
3nd roOc3ch one out to a thin circk. Bskc the bread in batchc-s
of ,4 on 3 baking sh«t for 10 minutc-s.Cool slight1yand serve.
,,,
•
.•
• "II
•
,,.
w:rnu W?IUf
IIULU
---------------~--J
Prt-p;trau(/11
tim.::20,,,;,mus, plus r.·nillgtimr:
Cooki11g1im<·:
,11r25,,,;,mus
WHOLE
WHEAT Mak<s4
cm-tlopc scti\·c dry (fast-3ction) )'eSSt

ROLLS J
J teaspoon ckar honey
scant h cup (3',': oz, lukcw:i.rmwater
fl 100 mJ)
Jh cups (; 01.1200 g) whole wheat (wholcmeaJ) flour
~\ cup (3 1·•i oz 100 g) hard (strong) white bread flour
J teaspoon salt
5 t:ablcspoonslukcw:ummilk
\'egCtablcoil, for oiling
scmolin9 flour, for dusting
Forth<1oppi11g (optW11Jl)
J egg lightlybeaten "'ith 1 t:ablcspoonw:ucr
J t:ablcspoontoasted sesame seeds ~indpoppr s«ds
Stir the ye!istand honey into the lukewarmwater in 3 00'.\iand

let stand for 10 minutesuntil frothy. Mix togetherboth kinds
offlours and the salt in a largebowl, then gradwlly stir in the
)'eSSt mixtutt and milk with a wooden spoon. Once the dough
has come together, twn out onto 3 work surface lightly dusted
v;ithscmolin:iflour and knead for st least 1ominutcs until
smooth ~inddastic . Shape the doughinto a ball.put it into
3 de:1n, light1yoiled bowl, co,·cr u.ith plastic \\Tap (dingfilm)
or a d:imp dish towel, and let stand in a wum pl:1cefor about
J hour until doubled in size..\ teanwhilc, tightly oil 3 baking
sheet and dust u.ith scmolin:ifiour.1llrn out the dough onto
3 work surface lighdy dusted u.ith scmolin:i flour. Oi\ide it into
4 and shape each pie« into a ball. Put the dough balls on the
prepared baking sheet, co,·cr, and kt stand for another 3~ 40
minutes until the rolls h:i,-cpuffed up to almost double in size.
Prcheat the O\·cnto 425ef no 0c.'Ga.s.\b.rlt ; . Unro•cr and
dust the rolls "ith a little more semolina flour or brush u.ith egg
wash and sprinkle "ith the seeds. Bake for 2~25 minutes until
golden brown and the rolls sound hollow when you tap the
underside. Transfer to a \\ire rack to cool.
,,.
Prt-p:triJtWl1
tim<:SJminuu-s,plusr..-s1i11g
1i11u
OLIVE Mak.s r lOJJ
BREAD 4 cups ( 1 lb 2 Oi'J 500 g) "'-holewheat (whokmeal)

J
J
cm-tlopc acti\·c drr (fast~crion ) yesst
teaspoonsalt
flour
1/, cup (3 oz.·So g) ~en pitted (stoned) olfres, halved

J'/2cups (11 ft oz.325m1) lukcw:mnW3.tcr
all-purpose (plsin) flour, for dusting
Mix:the flour, yeast,and salt in a hrgc bowl.Stir in the ob\'CS,,

stirin the watern;th a wooden
thenadd theoil and gr.t.d1.13lJy
spoon to form a dough.1\trn out onto a floured worksurfa«
and knead for 10 minutes until smoothsnd cl3sric.Dust a loaf
pan with flour, put the dough into it.sprinkle v;itha link more
flour,snd score the top. Co,-er\\ith pbstic wr:i.p(clingfilm )
and kt stand in 3 w:mn pl3« for l hour until doubled in siu.
Preheat the O\'rn to 450°F 230°c.G3s Mark 8. l.'nCO','<tthe Joor
and bake for 30 minutes until golden.Cool, thenserve.
Prt-p:triJtWl1
tim<
:JO minuus, fius rc·ai11e
rim.·
Cooki11glime:10minuus
SEEDED Mak<s4
em-tlopeacti\·edry (fast sction) yeast
BREAD J
cups (1/: pint.300 ml) lu.kcwannW3ter
J i,,;
1¥. cups (9 o:c.250g) hard (strong) white bread flour,
plus 0.1n for dusting
scant h cup (2 oz 50 g:)whole wheat (wholemeal)flour
/1 cup (2 oz.50 g) cornmeal
1
J tablespoonsalt
1/1 cup ( 11 ·: o:c.40g) sunflowerseeds, toosted
1/1 cup ( 11-·: o:c.
·40 g) pumpkinseeds, toasted
3 tablespoons(J~··: oz.,40 g) scsame seeds, toasted
Dissolvethe }'e!!St in the water in 3 bowl. .\tis together both

types of flour, the cornmeal, and saJtin s mixingbo•.d.
Gradually3dd the yeast mixture3nd bring together the
ingredientsinto s dough \\ith 3 wooden spoon.Tum out onto
3 JightJyflouredsurface and knead for 9t k3st 10minutes until
the dough is smooth and elastic. Put the dough in bowl,cover
\\ith pl!1sticwrap (clingfilm},snd let stand ins warm place for
about I hour until doubled in size.Tum out the dough onto
3 JightJyflouredsurface snd punch don-n (knockbad:). Press
the dough down and push the seeds into the «ntcr, pulling
the corners bad over to the center to enclose them. Kncsd
the dough to distn'bute the s«ds. Divide into 4 and shape
into circles,co\·cr with a damp dish towel,and let stand for
40 minutes, until they ha\-cpuffed up. Preheat the 0\'C"nto
450◊►- 23oec Gas .\lark 8. Roll out each ball into sn 8 inch
20 cm circle,transfer to a baking sheet, brush lightJyv;ith
water, !lndbakefor 7-9 minutes until the bn:-sds 3rc golden.
Sc:n'eW3.rm .
l■ UI)$ AS-0 P.U-TR: U

Prt-p;trau(/11
tim.:::15,,,;,mus, plus msingtim,:
Cooking1im<·:
10minutes
PITA
BREADS Mak<so
J cm-tlopcscti\·c dry (fast-3ction) )'eSSt

1/1 cup(''• pint 150 m1) lukewarmw:itcr
J t:ablcspoondear honey
3% cups (1 lb 450g) hard (strong) white bread flour,
ih teaspoons fine sea salt
scant h cup (3',': fl oz, 100 mJ) lukew:ummilk
Dissolvethe ycsst in 3 t1blespoonsof the lukC"warm water

in a smsJIbo"'i and stir in the honey. Sift together the flour
and salt into largemi.'Onga bowl,add the yeastmixture,and
graduallyadd the remainingw-stcrand lukewarmmilk,mixing
v;iths wooden spoon until all the ingredientsarc-thoroughly
combined.Turn out the dough onto a lightlyflourcd surface
and knead for st lcsst 10 minutes until smooth and cbstic.
Shape the dough into a baJI,put it into 3 bowl, co\·<rv;ith
pbstic wnp (clingfilm) ors d:imp dish towd, and !ctstand in
3 w:irmpla« for about I hour until doubled in size. Pre-heatthe
0\-ro to ,450°F230°c:,G.ls M..ark 8. t:ncO':<rthe dough, turn it
out, and divideinto 6 balls. Roll out each ball into an 8 inch 2 0
cm cirde. Put the circleson baking sheets, brush "ith a little
\\'3ter, and bakefor 1-9 minutes until gokicn. Serve wann.
Prt-p,;trau(/11
ui1tc·:25m;nuus, plus r.·ningu·m.·
Cooki11g1im.·:tfrt5 mi11ui.-s
WHOLEWHEAT Mak<s14
BREADS 3%
PITA cups
4 cups
plus
1··!
(i lb 2 oz.500g) whole wheat (wholemeal) flour
( 1 lb 2 oz 500 g) all-purpose (plain) flour,
o.11"3 for dusting
2 em-dopes activedry (fast-action) yeast
1h teaspoons salt
4 t1blespoonsextrl virginoli\·eoil, plus eXll"3 for brushing
2 1 : cups ( 1 pint 600 ml) lukewarmWlter
!'.liictogetherboth types of flour, the yeast, and salt in a large

bowl, then add the oil and graduallyadd the water to form
3 dough.Younuy n«d 3 litt1elessor more-water to bring
togetherthe dough.1Urn out the dough onto a lig:ht1y floured
work swface and knead for at least 1ominutes until smooth
and elastic. Slupe the dough into s ball, rrtum it to the bowl,
and lightlydust with flour. Cova "ith pl3stic"T3P (dingfilm)
and let stand in 3 w3rm pl3ce for 1 hour. Preheat the o\·en
to 450°r 230°c llis .\lark 8. Brush 2 baking sheets \\ith oil.
Unoo\~rthe dough and punch do"'-n(knock back), then make
golf ball-size balls"'ith your h:mds,and lightlyfloureach one.
Rollout each dough ball into 3 thin circk and place on the
prepared baking sheets. Bakefor •~ 15minutes. Sen'< warm.
Prt-p:triJtWl1
tim<:~15 minuus,tlw m1inz rim<
Cookinglime:,1<r15mi11ulc.""S
SAVORY Mak<su
BLESSED 4 cups ( 1 lb 2 01J500 g) all-purpose (plain) flour,
J
teaspoonsalt
BREAD 3 tablespoonsgn.tcd 1'3.nnesancheese
J em-dope acti\·edrr (fast-action) ye!!st
11, cup ( 11. pint 150 m1) lukew:mn w:uer
11, cup ( 11. pint 150 m1) lukew:mn milk
3 tablespoonsolive oil, phis o.11'3 for brushing
bowland stir in the

Sift to~ther the flourand salt into a 13J'S("
Parmesan. Put the yea.stinto a small dish, pour in a little of the
\\'3rm water and milk, and !ctstand for a kw minutes. Make a
wdl in the center of the dry ingmlients and pour in the olive
oil, yeast mixtu«, and nmaining liquid. Mixwith a wooden
spoon to form a dough. Bring together the dough with your
hands. then turn out onto a floured surface and knead for at
lesst 10 minutes until smooth and da.stic. lightly dusts elem
bo,\·I\\ith flour,shape the dough into a baU,and put it into the
bo,\·I.CO\-cr"ith a dish tO\\-Cland letstand in a w-annplace
for at bst I hour until doubled in size. Brush a baking sheet
v;ith oil. LncO\'er the dough gnd punch down (knock back),
then knead for gnothc:r5 minutes. Sh.apeinto 12small rolls, put
them onto the baking sh«t,and OO\-er v;ith a dish tO\\·d.Lct
st11ndfor I hour until risen. Preheat the 01,-cnto 4ooeF zoo0c,
G3s Mark 6. Uncover the rolls and bakefor 20 minutes until
golden.RemO\·efrom the 0\-cn and transfer to 3 \\ire nck to cool.
Prt-p:triJtWl1
tim<:20 minut.·s
Cookinglime:11r15mi11utcs
CHEESE Mak<su
1¥. cups (8 oi.225 g) all-purpose (plain) flour,
STRAWS plus o.11'3 for dusting
1 stick (4 oz.1 zo g:)buttc:r,chilled and di«d
i cup (2 07J 50 g) grated sharp (mature) chedd:u cheese
1.·•
1 teaspoon paprib
\"Cget11bk oil, for brushing
salt
Sift the flour into s bowl1 sdd the buner, snd rub in with ~'Out
fingertipsuntil the mixture resemblesbreadcrumbs. Stir inthe
chees.c,paprib, ands pinch of salt. Pour in I,, cup (2 fl oz.
50 mJ) w:iter and, working quickly,bring together to form s
dough. Knead lightly for I minute, then u-Tapin pl!1sticwrap
(dingfilm) snd chill in the refriger:itorfor I hour. Preheat the
0\-tn to ,400 ° F 2ooec G!!s M.9rk6. Brush a baking sheet v;ith oil.
Rollout the dough to 1/, inch. 5 mm thick on a lightly floured
surface. Cut into ~-. x:8 inch,2 x:20 cm strips gnd t\\ist. Put
the t\\isted strips onto the prepared baking sheet gnd bs.kcfor
JCrl 5 minutes. Remove the chees.cstrlws from the oven and
tT'3nsferto s wire rack to cool. Sen-c \\ith mev.a dishes.
..
, ••u1n AS-11PAn R:n
Prt-p:triJtWl1
tim<
:~15 minuus
Cookinglime:,1<r25
minuus
SWEET Mak<su
4,,..,( 1 lb 5 01.. 6oo g) all-purpose (plsin) flour,

BLESSED plus o.11'3 for dusting
1.·•icup (3 1·•i oz 100 g) superfine (c:ister) sug:ir
BREAD 1 em-tlope acti\·c drr
1 tablespoonsm:ihbb
(fast~crion ) yesst
; tablespoons(J' ·: oz, 100 g) buner, melted,

plus o.1n1 for greasing
1/, cup (''• pint 150 m1) lukew:irmwater
1/, cup (''• pint 150 m1) lukew:irmmilk
Sift the flourinto !I brge bowl and stir in the sugar, ye!!st,
and mahJab..\tis the melted butter n;th the lukcw-snnwater
and milkin a small bowl.M.3kc3 well in the «nta of the dry
ing:mlientsand pour in the warm liquid. .\fo; together\\ith !I
v;oodenspoon to form a dough. lfn«essary, add a link more
water or flour. i;sc )"Out hands to bring to~ther the dough,
then turn out onto s lighdyflouredsurfa«, and knead for st
lesst 10 minutes until smooth and da.stic.lightly dust a elem
bo"·I \\ith flour,shape the dough into 3 ball, and put it into the
bo,\·I.Cm-er"ith a dish to,\-eland let stand in a w'3nnplace for
3t kast J hour until doubled in size. em~ !I 13rgebakingsheet
v;ithbutter. l.'noo1rerthe dough, punch dO\m (knockback),
3nd knead for snother 5 minutes.Sh.apeinto 12 small rolls,put
themonto the prepared bakingsheet, oo,·er\\ith s dish towd,
snd kt stand for another hour more until risen. Preheatthe
m-tn to -'oo0 r 20o<'c Gss Ahrk 6. l.'nco,·erthe rolls snd bake
for 2 ~ 2 5 minutes until golden. Rc:mo,-tfrom the oven snd
tnnsfer to !I wire r.1.ck
to cool.
Prt-p:triJtWl1
tim<:10-,5m;nuus,p(usr.·stingtime
Mak.s r lOJJ
LEBANESE
J em-tlopc acti\·c dry (fast~crion ) yesst
LOAF scant 2 cups ( 16 fl oz.450 ml) luke"warm water
4,,, cups ( 1 lb 5 o:c.6oog) unbk:1.chedhard (strong) white
bread flour
1 heaping tc3spoon finesea salt
scmolin!l flour, for dusting
Dissolvethe yesst in I tablespoon of the water in a small bo,\·I.

Sift to~thcr the flourand sah into a bo,\·),nuke'-a wdl in the
center, snd add the yesst mixture. <in.duallysdd the rcmsining
\\'3tcr, using your fingers to work it into the flour at :1.littlc
3 time.Workout any lumps with your fingers and knead for
another 2:-3 minutes.11-tedoughv;illbe \-Crywet, almost likes
thick bancr. Cover the bowl with plastic "T3.P(dingfi}m) and
let stand in a wann place for 4- 6 hours until the doughhas
doubled in siu. Prehest the o,-en to 4 25ef' 22:0°cGss .\b.rk i
and puts baking sheet into the oven. Once the baking sheet is
hot, sprinkle it n;th semolins flour. GentJy roll out the dough
onto the baking sheet gnd dust "'ith a little more semolina
flour. Bake for 15minutes, then lower the O\~ntemperature to
4ooef 200°cGa.s .\lark 6 and bake for another 30 minutes . lift
the bread off the baking sheet onto the middle shelf of the O\-en
and bake for gnother 15 minutes until crisp on the underside .
Transfer to a \\ire nck to cool compktdy before slicing.
: 10minuu-s,plusrmingtime
Prt-p:triJtWl11im<
Cookinglime ,1<r25minuus
BULGUR Mak.s, IOJJ
i cup
1.·• (3 oz.So g) buJgur wheat, "'-sshed in wann w:iter
BREAD snd squeezed in a cheesecloth (muslin) doth
1 cup (4 oz. 120 g) sll-purpose-(plain) flour,
WITH plus o.1n1 for dusting
J cup (4 oz. 120 g) whole whegt (wholemeal) flour
ZA
'ATAR 1 em-dope acri\·e drr (fast-action) yesst
6 tablespoons olive oil, plus e:<trnfor brushing
1 teaspoon salt
11, cup (''• pint 150m1) lukew:irm"'-ster
4 tablespoons ia'atar
Put the bulgur wheat, bothtypes of flour, the }USt, 1 tablespoon

of the olfre oil, and the salt into a bowl, pour in the "'-ster,and
bring together the dough in the bowl. Cover n;th a dish towel
and kt st:i.ndin a w:irm pla« for J hour . Preheat the 0\-Cnto
4ooef 200°c Gas .\ lark 6. Brush a 12 x 16 inch,30 x:40 cm
baking sheet with oil. Uncover the dough and punch down
(knock back), then tip out onto a floured work swfa«. Roll the
dough into a m:t:angle the size of the baking shec:t,lift it onto
the sheet. Prick it all O\'ct with a fork..\ tis the za'atar with the
remaining ofo-c-oil in a boo·!, then spread the mixture o••erthe
dough. Bake for 20--25 minutes and serve warm.
Prt-p:triJtWl1
tim<:,_,.minuu-s,plusmarimui11e
and rc."'Sli11g
timt.·
Cooki11glime:JO-../<>
minuus
S.:rt\'S 4
CHICKEN 2 tea.spoonsactivecby (fast-action) yes.st
AND 2 cups (450 m116 fl oz) lu.kcw-srm water
ZA
'ATAR 4 cups ( 1 lb 2 01J500 g) h:ml (strong) white bre!ldflour,
J teaspoonbakingpowder
FLATBREAD 2 tea.spoonsssJt
4 t11bkspoons(So g..z oz) butur,di«d
2 tablespoonsevapor:itcdmilk
fur tli<1oppi11e
2 skinless,bondes.schickenbreasts
J smaJIredonion, chopped
J garlic clO\ ~, crushed
•..·; kmon, thinlysliced
J teaspoonsalt
J teaspoon pepper
i te!!spoonground
1.·• allspi«
1.·•i tablespoon ground swnac
2 t11bkspoons7..3'atllr
4 t11blespoons toostcd pine nuts
Stan preparing the topping. Put the chicken,onion,garlic,

ofo-coil, lemon,salt, pepper, allspice,cinnamon, and sumac
into !I hrgc bowl.Rub the spices into the chicken3nd let
m:irirute in the rdnger:itor for 2 hours. Dissolvethe ye3st in
the lukew-snnwater in 3 smaUbowl. Sift together the flour,
baking powder, and s3lt into a bowt snd add the butter and
ev:iporatedmilk.Gndually 3dd the yeast mixtu«, working it
in u.itha wooden spoon until 3 dough forms.Tum out onto
3 Jightlyflouredwork sutfacc and kne3d gt lrost 10minutes
until smooth and da.stic.Shap<the dough into 3 ball, put it
in a lightlyoiled bowl,and CO\'('f with plastic "T3P (dingfilm)
or a d!!mpdish tou-cl.Let stand in 3 warm pbcc for gbout l
hour until the dough has doubled in size. Preheat the o,-cn
to 4ooe-f 200°c.G3s M3rk6. Transfer the chic.kenn;th the
m:irirudc to a ro3stingpan, sprinkk ,\ith the za'3tllr, gnd roast
for 2~30 minutes until cooked through. Remo\'( the chicken
from the 0\-tn snd let cool, then shm.i the meat ,\ith 2 forks.
lncre!lscthe o,-tn tempcr:itu.reto 450◊►- 230°cG9s .\hrk 8.
Turn out the dough onto a lightlyflouredsulfacc gnd di,ide
it into 4 equ:d pieces. Rollout each piece into sn 8 inch 20 cm
circle. Put the circles on 3 baking sheet, 00\-ct, snd let stand
for about 2 0 minutes until the dough has puffed up. Brushthe
dough cirdes n;th ofo-coil and top n;th the chickenmi.mi.re
3nd the pine nuts. 8!!.kcfor 7--9 minutes until the dough is
golden brown snd cooked through.
HUIU All"ll PUTR: U

tim<:,10minuus,plusrc."'Sli11g
Prt-p:triJtWl1 timt.·
THYME Mak<s1-1
1¥. cups (i 01.1200g) hard (strong) whok wheat

AND (wholemeal) bl'(3d flour
SUMA
C 1h cups (6 oz 175 g:)all -purpose (plain ) flour,
J 1 8 tc3spoonsdry (fast-action) ye!ist
BREAD
S 2 1 ! teaspoons sah
1 cup (8 ft oz.250 ml) C).11'3 \'i.rginoil, plus extra for brushing
J i,,; cups (1/: pint.300 ml) tukcwann w:itcr
scant ~·· : cup (V. oi.20 g) dried thyme
•..·; tesspoon toasted sesame seeds
1 teaspoon ground sumac
Put both kinds of flour, the }'e9St, and 11.-·: teaspoons of the
s:tlt into a bowland mix:wdl, then add I tablespoonofthc
oil, and gr.i.dually3dd the lukewarmwater,mixingin the dry
ingredients to form a dough. Youmar need a littk less or more
water to bring the dough together. Knead for 10 minutes, then
return the dough to the bowl and dust lightlywith flour. C.O..·a
the bowlwith pbsric wrap (dingfilm) and kt st.3.lldin 3 w:irm
pbcc for I hour until doubled in size. Memwhilc, mO.together
the th}me, sesame seeds, sumac, the remaining S31t,md the
remaining oliveoil in 3 boo-I. Prehe!!tthe c,,-cnto 450°r 230°c :
G3s M..arkS. Brush 2 baking sheets with oil. Punch down
(knOckbsck) the dough and then nuke golfball-sized dough
balls \\ith your hmds. lightJy flour C3chone and roll out into
thin circles. Put the dough circles onto the prepared baking
sheet. Spresd 2 trospoons of the th}me and sumsc mi.xtutC" ewer
the dough gnd bakefor 1ominutes. Serve ws.nn.
Prt-p:triJtWl1
tim<
:~15 minuus,tlw m1inz rim<
FLATBREAD Mak<s4
WITH 1¥. cups (9 o:c.250 g) hard (strong) white bread flour,

TOMATO J teaspoonfine sea salt
i te!!spoonactfrc dry (fast-action)
1.·•
11, cup ( 11.
yeast
pint 150 mJ) lukcw:mnw:ucr
ONION fur tli<1oppi11e

J onion, halved
2 large to013toes,pedcd and di«d
J tablespoonground sum.!lc,plus extra for sprinkling
b. lb,,J;.._;~ •c I
J teaspoonsalt
~ U,I 2 t11bkspoonsoliveoil
Sift togtthcr the flourand salt into hrgc bowl.Dissolvethe

)'e"Sstin the lukcwmn W'3tcrand graduallyadd to the dry
ingredients,mixingit in n;th a wooden spoon. Once the dough
has come together, turn out onto lightJyfloured worksurface
and knead for st k3st 10 minutes until smooth elastic. Sh.ape
the dough into a ball, put it into a bowl,and CO\-c:r
\\ith pl!1sric
WN,p(clingfilm)or !I damp dish towd. Lt:t stand in 3 w:mn
pbcc for gbout J hour until it h!!sdoubled in size. Meanwhile,
m:i.kcthe topping. Diechalf the onion snd slice the other half.
Put the diced onion gnd the tomatoes into a bowl,sprinkle
\\ith the sumac and ss1t,drir..de with I tablespoon of the oil,
and squash togethern;th your fin~rs. Preheat the O\·cnto
42f 'i:-220°c.G3s Mark 7.Turn out the dough onto a lightly
flouredsurface and di,idc into 4. Shape each piece into a ball
and then roll out C!lchball into sn ''• inch 3 mm thick circle.
Brushv;ith the ronaining oliveoil, divide the tom:ito topping
among the cirdes, snd top v;ith the sliced onion. Bakefor ;-9
minutes until the bread tscrisp and golden and crispy. Rc:mo\·c
from the 0\-tn snd sprinkk v;ith s little extn sumac.
Prt-p:triJtWl1
tim<:~15 minuus,tlw m1inz rim<
Cookinglime:,1<r25minuus
WALNUT Mak<s2 lo.r.xs
BREAD 1/, tesspoon 3ctil-cdry (fast-action) yeast

4 tablespoonslukewarmwater
J tablespoon (ck:i.r)honey
1% cups (i oi.2oog) wholewheat (wholemeal) flour
~\ cup (3 1·•i oz 100 g) hard (strong:)white bread flour
J teaspoonfine sea salt
~-,cup (6 fl oz.1 -;5ml) tukewarmmilk
4 tablespoons come scmolin, flour
•..·; cup (2 Oi'J 50 g) shcUcdwalnuts, toostcd :i.ndcoorsdy
chopped
Put the yeast into a bowl and stir in the lukcw:irmwater until
the yegst dissoh~s.Add the honey. Put both types of flourand
the salt into !I bowl,make !I wdl in the center, !Indadd the yeast
then graduallywork the lukewarmmilk into the dough
mi).'tllte,
\\ith your hands or 9 woodenspoon until fully incorpor:1tcd.
Tum out onto a work surface sprinkledn;th J tablespoon
of the semolina flourand knead for about 10 minutes until
smooth snd dasrie. Halvethe dough snd roll into b:tJls.F1anen
each b:tJIand divide the W'3lnutsbetwe<n them, placing them
in the «nter of each round. Pull in the sides of the dough to
enclose the nuts completely.Tum over so that the smooth
sides gre on the top and shape intocircles,sbout ~-. inch 2 cm
thick and 41 :-5li: inches.12-q cm in diameter. Sprinklea
baking sheet with I tablespoon of the semolina flour,put the
lo3\'eSonto the sheet, ccwerwith plastic "T:lP(clingfilm) or a
damp dish towd, and kt stand in a w:i.rm pla« for 2-4 hours
until gJmostdoubled in size. ~heat them-en to 425ef no 0 c.:
Gas M..ark;. Unoo\-erthe loa\'eSand sprinkle the remaining
semolin!lflourO\'erthem. Bili for 20--25minutes until golden
and the loo\-CS sound hollowwhen tapped on the underside.
RcmO\-efrom the o\·en snd let cool on a \\ire rack.
Prt-p:triJtWl1
tim<:~15 minuus
Cookinglime:,1<r25minuus
WALNUT Mak<s2 lo.r.xs
J onion,di«d
AND i te!!spoonground
1.·• allspi«
ONION •..·; tesspoon ground ciMamon
•..·; cup (2 Oi'J 50 g) shelled walnuts, toasted md coorsely
BREAD chopped
~-. te!!spoonactfrc dry (fast-action) ye9st
4 t11bkspoonslukewarmwater
J tablespoonhoney
1% cups (i oi.2oog) wholewheat (wholemeal) flour
1/, cup (3'··; oz 100 g) hard (strong) white bread flour
J teaspoonfine sea salt
~-,cup (6 fl oz.1 -;5ml) tukcwum milk
4 t11bkspoonscome scmolimiflour, for dusting
Hc:tt the oil in !I skilletor fl)ing pan, add the onion, and
cook o,-crlowheat, stirring occasioiully,for 5 minutes until
softened.Stir in the allspi« and cinnamon and cook for
another minute, then rcmo,·c from the heat, rip into s bowl,
and kt coot \\;"henthe mixture is cold, stir in the w:ilnuts.Put
the yesst in 9 small bowl and stir in the lu.kew:i.nn W3tcruntil
the yegst has dissoh'ro, then stir in the honey.Put both types
of flout gnd the salt in a bowt, nuke 3 well in the center, and
3dd the yeastmi.xtu«, then gr:idu:iUrwork the lukew:mnmilk
into the dough n;th rour h!!ndsor \\ith g woodenspoon. Tum
out the dough onto 3 work surface lighdy dusted \\ith semolina
flour:i.ndknead for st least Jo minutes until smooth 3nd elastic.
H:ih'< the dough and roUinto 2 balls. Flanen each ball and
divide the onion gnd ""-slnutmixturebetv.-e<nthem, placingit
in the «nter of e!!chcirde and pullingin the sides of the dough
to enclose the filling.Turn O\'er so that the smooth side is on
the top and stupe into a neat circle,about >1~ inch 2 cm thick
and 4l.':-5 1·•i inches.1-q cm in diameter. Sprinklea baking
sheet with I tablespoon of the semolina flour, put the 103\'CS on
the sheet, co\·er\\ith plasticwrap (dingfilm) or a d!lmpdish
to"d, and kt st:i.ndin a w:irmpla« for 2-4 hours until almost
doubled in size. .\kanwhile, preheat the O\'Cnto 425◊F 220°c, ·
G3s M.ark; . Sprinkle the rem.siningsemolina flour O\'er the
Jo3\~ and bake for 2~2 5 minutes until ther sound hollow
when tapped on the underside. Rema•e from the o\·,cnand let
cool on a \\ire nck before scr\'ing.
Prt-p:triJtWl1
time 25minuus
Ccoki11etime:,15minuic."'S
SESAME Mak<su

RINGS z cups (9 oi.250 g) all-purpose (plain) flour,
plus o.1n1 for dusting
WITH z tea.spoonsbakingpowder
1.·•ite!!spoonground cumin
CORIANDER 1.·•ite!!spoonground cori3ndcr
z t11blespoons sesameseeds
AND 1egg
11, cup (''• pint 150 m1) milk
CUMIN ~heat the O\'rn to 3i5ef' 190°c.G3s Mark 5. Brusha baking
sheet with a little oil. Sift together the flour, bakingpowder,
and spices into a lal'g("bo,\·Iand add the sesame s«ds. \t:hisk
the eggin a sm,11bowl,,dd the milk,gnd mix. M..ake" a wdl in
the center of the d.rr ingredientsand gn.duallypour in the milk
and egg miicture,a link at a ti.me,bringing together the flour
and liquid to form 9 dough. (Youprobablywon't n«d all the
liquid,so reserve !lbout4 teaspoonsfor glaring.) Divide the
dough in 1z equal balls snd then roll each one in to a sausage
sh!tpcon 9 Jightlyflouredwork surface. Bringthe ends of csch
··sausage,.to~ther to form a circle. Put the sesame rings,on the
prepared baking sheet, gllowingplenty of space bctw«n them.
Brushv;ith the ronaining egg and milk mi:aure and bake for
25 minutes. Remo,-efrom the O\~n,transferthe rings to 3 wi«
t3d, and kt cool.
HUii$ A!l"ll l>4nR:U

,,,.
,,,..
Prt-p:triJtWl1
time 25minuus,ph,sratingtim,:
Ccoki11etime:JOminuus
HALLOUMI Mak.s r lOJJ
3 envelopesacti\·edry (fast-action) yesst

STUFFED scant ~··:cup Cl·: oz.
(i
lukew:i.rmwater
2
fl 100 ml)
3% cups lb oz.500 hard (strong) white bread flour,
g)
SESAME
LOAF tablespoon
plus for dusting
salt
J
o.11'3
6 tablespoonslukewarmmilk
6 tablespoonsoliveoil, plus e:<t:rn
for oiling
~~f:u~\ 5 01., 150 g h:dloumicheese, cubed
~~ J tablespoondried mint
fur the·1oppi11e
J egg, lightlybeaten
2 t11blespoons toosted sesame seeds
Dissolvethe }'e!!St in the lukewarmw:uer in 3 small bowl.

Sift to~ther the flourand ssJt into a bo,\·Isnd gr:iduallyadd
the yesst mixture, milk,snd oliveoil, gr3.duallyincorporsting
the dry ingredientsn;th 3 woodenspoon to form a dough.
Tum out onto 3 flouredwork surface and kne:1dfor at lea.st
Jo minutes until the dough becomes soft and da.stic.Shape the
dough into a ball snd put it into a tightlyoiled bowl. C<.wc:rn;th
pbstic wn.p (dingfilm) or3 damp dish towd and kt stand in
3 w:mn pla« for about J hour until doubled in size:.Preheat
0\-tn 450°F230°cGas Mark S. Lightlybrush umall round loaf
pan with oil. Mix:togetherthe cheese:and dried mint in 3 bowl.
Punch down (knockback) the dough, flatten slightly,and press
the cheeseinto the middk PuJIeach corner of the dough back
to part co,-erthe cheese. Repeat this with each comer of the
dough and press them together in the middk.11.lrnthe dough
0\-tr so the smooth round side is on top, shape into a laf'S("
ball,
and put into the prepared pan. Cover with a d:imp doth and let
risefor another 2er30 minutes until the dough has puffed up.
Brush \\ith the beaten egg and sprinkle n;th the ses:imeseeds.
Bake for 30 minutes until golden bro....,-nand loaf sounds hollow
when tapped on the underside.11.lrnout to cool on a wire rack.
Do not slice until the Joorhas cooled.
,.. HUIU All"ll PUTR:U

Prt-p:triJtWl1
time 45minuus,plusrc.""fli11e
timt.·
time:,10mi11utcs
Ccoki11e
SPINACH J~··:
Mak<sabout,10
cups (i 01.-200 g) hard (strong) wholewheat

TURNOVERS (wholemeal) flour
J '/2 cups (6 oz 175 g:)all-purpose (plain) flour,
1v. teaspoons :l'Cti\·cdry (fast-action) yc3st
1h teaspoons salt
2 tea.spoonso.11'3 ,i.rgin olive oil
J i,,; cups (1/: pint. 300 ml) lu.kew:i.nn
W3tcr
buna, for grc3sing
J egg lightlybeaten n;th 2 tablespoonswater
fur tlu jiilinz

5 tablespoonsextra virginoliveoil
J l«k, thinlysliced
4 small onions, findy diced
J tablespoonground sum9c
1 tc3spoonsc1rcnspices seasoning
ju.iceof I kmon
9 oz:?50gbaby spinach,C031'S(" stems rt moved
salt and pepper
bran from the sifter (sieve) and add the yeastand salt. Make a
wellin the middleof the dry ingredientsand add the oil, then
graduallyadd the W3tcr and mix to a dough.Youmar need a
little kss or mott water to bring together the dough. Kne-sd
for 10 minutes, then tttum the dough to the bowl and dust
lightly\\ith flour. Co\-erthe bowl "ith pl3sric"T3P (dingfilm)
and let st.andin a w:mn pl3« for l hour. M.e:mwhilc,nuke-
the filling.He!ltthe oil in a saucepan,add the leekand onions,
and cook O\'l:rlowhe!!t,stirring occ:isionally,for 5-8 minutes,
until softened. Add the sunuc, seven spices seasoning,and
lemonjuice and cook for another minute.•\dd the spinach
and cook for a fewminutes until wilted.Season\\ith salt and
pepper, remove from the hcst, and let cool. Prchcst the O\-Cnto
450°►- 23oec Gas .\lark 8. Grease 2 baking sheets \\ith butter.
Punch down (knock back) the dough and knead 3g3infor s few
minutes. Use your hands to make golfbsll-si7.cddough baUs
and dust them lighd)·""ithflour.11tinlyroll out each dough ball
into s circle,put s little of the spinach filling:into the middle,
d3lllpcn the edgesof the dough, and bring up the sides to seal
to form a turnO\'Cr.Put the turnom-s onto the pttpared baking
sheets gnd brush with the egg wash. Bake-for 1~15 minutes
until golden. Serve immediatdr.
Prt-p:triJtWl1
time 45minuus,plusrc.""fli11e
timt.·
time:,10mi11utcs
Ccoki11e
FISH Mak<sabout,10
J~··
: cups (i 01.-200 g) hard (strong) wholewheat
AND (wholemeal) brc3d flour
PEA J '/2 cups (6 oz 175 g:)3ll-purposc (plain) flour

J ,;,. teaspoons :«:ti\·c dry (fast-3ction) )"C3St
1h teaspoons salt
TURNOVERS
2 tea.spoonso.11'3 ,i.rgin olive oil, plus extra for brushing
Jh cups (V: pint 300 ml) lukcwann w:ucr
J egg, lightlybeaten with I tablespoon water
fur the·ji/Hng
ju.iceof I lemon
J garlic clO\~, crushed
1.·•ite!!spoonground cumin
1.·•ite!!spoonground cori3ndcr
1.·•ite!!spoonpapriks
2 tea.spoonssalt
J tc3spoon pepper
JI oz 300 g cod loin
3 tablespoons olive oil
1.·•icup ( 2 ~1• oz.;og) shelled or th.awedfrozen pe9s
J tablespoon chopped fresh dill
2 t11blespoons chopped fresh cibntro (coriander)
Sift to~thcr both kinds of flour into a bowl, then rip in the
bran from the sifter (sieve) and add the yeast and salt. Make
3 wdl in the mid.dJeof the dry ingredients snd add the oil, then
gradually add the W3tergnd mix to s dough. Youmar need
3 Jitcleless or more water to bring together the dough. Nlesd
for 10minutes, then return the dough to the bowl and dust
lightly\\ith flour. Co\·e:rthe bowl "ith pl3stic \\Tap (ctingfilm)
and kt stand in 3 w3rm pl3« for J hour. Meanwhile,m:1.kcthe
filling.Mix:together the kmon ju.ice,gulic, cumin, cori:md<r,
paprib, salt, and pepper in a largebowl, add the fish, snd rub
in the flavorings.Heat the oliveoil in a lsrge skillctor fr}ing
pan, add the cod and juices, and cook 5 minutes on esch side.
Break the fish into smgJIchunks, add the pe3s, and cook for
another few minutes. Stir in the herbs snd remo\'Cthe pan from
the hest.13.ste the fish gnd adj~t the seasoning if n«essary .
~heat the O\'rn to 450°F 230°c.G3s i\brk 8. Brush 2 baking
sheets with oil. Unco\'tr the dough, punch dO\ni (knock back),
and knead again for s few minutes. Use rour hands to ms.kc
golf ball-sized dough balls and lightlydust them "ith flour.
Thinly roll out esch doughball into a circle, put a little of the
cod fillinginto the middJe, dampen the edges of the dough, and
bring up the sides to sesJ to form a turnover. Put the turnovers
onto the prepam.i baking sheets and brush \\ith the egg w:ish.
Bake for JCH 5 minutes until golden. Serve immediately.
tim.::20-.15mi11uus.,
Prt-p,;triJu(/11 plus usting,;m.-
Cooki11g 1im<·:
1rr15mi11uu--s
Mak.·s20
LAMB
cups (; turd (strong) wholewheat
MANAKISH Jh (wholemeal
cups oz
) bread flour
1'/2
01.-2oog)
all-purpose (plain) flour,

(6 1;5 g)
111,.teaspoonsacti\·cdry (fast-action) ye3st
ih teaspoons salt
2 teaspoons o.11'3 virginolive oil, plus cxtr.l for brushing
Jt,,; cups (1/: pint.300 ml) lukewarmwater
Forth.·1oppi11g
J tc3spoonoliveoil
J snuJI onion, chopped
i te!!spoonse,.-cnspices seasoning
1.·•
J 2 cherry
tomatoes,chopped
salt and pepper
Put bothtypes of flour, the yeast, and salt into 9 b.rge bowl and
mix wdl. .'\dd the oil, then gr.i.duallysdd the lukewarmw:itcr
and mix to a dough.\Ou msy need s link lessor more water
to bring togetherthe dough.li.irn out onto a lightlyfloured
work swfae< and knead for at least 1ominutes until smooth
snd elastic. Shape the dough into s ball, rrtu.m it to the bowl,
snd dust with a littk flour. Co\'a "ith plastic \\Tap (ctingfilm)
snd let stand ins w3rm pla« for 1 hour until doubled in size.
Meanwhile,for the topping, hC!!tthe oil in a skilletor frying
pan, add the lamb and onion, snd cook O\'ermedium best for
5-8 minutes until the mC!ltis c\·enlybrowned. .\dd the se\~n
spices SC!lsoning and sea.sonwellwith s:iltand pepper. Stir in
the tomatoes snd mint. Rcmo,-efrom the heat snd let cool.
P'r'eheatthe O\·ento 45ocf 23oec.G3s;\brk 8. Brush 2 baking
sheets with oil. Uncover the dough and punch down (knock
back), then make golfb3Jl-siud balls Y.ithyour hlnds and
lightlydust each Y.ithflour. Rollout the dough balls into thin
circles snd put them on the prepared baking:sheets. Spread
the lamb mixture O\~rthe dough snd bakefor 10--15minute.
Rcmo\'t from the o,·cn and scn-e immediately.
Prt-p:triJtWl1
time 45minuus
time:JOminuus
Ccoki11e
LAMB Mak<sabout,10
AND J~··
: cups (i 01.-200 g) hard (strong) wholewheat
(wholemeal) flour
SUMAC J '/2 cups (6 oz 175 g:)3ll-purposc (plain) flour,
1h teaspoons acri\-edry (fast-3ction) yc3st
TURNOVERS 1h teaspoons salt
2 tea.spoonso.11'3 ,i.rgin olive oil
J i,,; cups (1/: pint.300 ml) tukcwann water
buna, for grc3sing
J egg, lightlylxsten with2 tablespoons water
u
~l~ jk l~..~
~ IJJ; fur llu lambandswn,ufilh·11g
J onion, chopped
11;. cup ( 1 o:z.25g) pine nuts, toostcd
1 tc3spoonground sumac
salt and pepper
bran from the sifter (sieve) and add the ~-C3St and salt.. \take
3 wdl in the middJcof the CU}· ingredientsgnd add the oil, then
graduallyadd the water snd mix to !I dough.Youmar need a
little kss or more water to bring together the dough. Knead
for 10 minutes, then return the dough to the bowl :i.ndd~t
lightly\\ith flour. Co\-erthe bowl "ith pl3srie"T3.P(dingfi}m)
and kt stand in 3 w3rm pl3« for J hour. Meanwhile,for the
filling,he!!ta skillet or fryingpan, add the lamb, gnd cook
O\<trmediwn he!!t,stirring frequently,for 5-8 minutes until
C\-cnlybrowned. Rcdu« the heat, ,dd the onion, pine nuts,
and sumac, segson well\\ith salt gnd black pepper, god rook,
stirring oecasioiully,for 15 minutes. RemO\·ethe psn from the
heat and let cool. Prcheat the O\ffi to 45oel'230°cG3s Mark
8. Gtesse 2 baking sheets "ith buner. Punch down (knock
back) the dough and knesd again for a fewminutes. Vse your
hands to make golfb311-siuddough balls snd dust them lightly
v;ith flour.Thinly roll out esch dough ball into a circle,put 3
little of the bmb fillinginto the middle, dampen the edges of
the dough, and bring up the sides to seal to fonn s turnm'er.
Put the turnmttS onto the prepared baking sheets snd brush
\\ith the egg wash. Bakefor 1cH5 minutes until golden. Sen-c
immediately.
Prt-p:triJtWl1
time 25minuus
Ccoki11etime:2 ho,m
APPLE Mak<s1 8 inch20 cm ciJkc
AND 2 b~ t3tt 3ppks, peded . com.i,and chopped

2 tablespoonsgrsnubted sugar
BLA
CKBERRY pinchof groundcinmmon
pinch of gr.i.ted nutmeg
CAKE J>/• sticks(i oz.200 g) butter, softened

J cup (i oz 200 g) superfine(roster)or granulatedsug1r
3 egg,
WITH
CRUMB
TO
PPI
NG J tl.lbkspoonappk ju.icc-
2 cups (9 oz.250g) sll-purposc (plain) flour
4 teaspoonsbakingpowder
drop oh-anilb octt:lct
JI,, cups (s oz.150 g) blackberries
2 tables.poons slivered(fbked) ahnonds
confoctionas' (icing)sugar,fordusting
.Fbr!11.·crumbtoppi,ig
J i,,; cups (s oz.150 g) all-purJXlsc
(pbin) flour
1 tsblespoons(i ': oz 100 g) buner, chilledand di«d
/1 firmlyP3ckcdcup (3 oz.So g) brown sugar
1
Prcheat the o,-cnto 35oef 180°c<r.is M:1.rk,4. Lincan 8 inch

20 cm round loose-bottomcake pan n;th parchmentpaper.
Put the appks, granulatedsug1r,cinnm1on,and nutmeg into
3 saucepan,add 3- 4 tabl-espoons water,and cookO\-C:r lowheat
for 15- 20 minutesuntil softened. Rcmo,-efrom the heat and
let cool..\teanwhiJe,beat the bun er \\ith the superfine:(caster)
sugar u.ith sn c:kcnic mixeruntil light and creamy. :\dd the cw,
one at a rime,beating wdl gfkr egch sddirion. Slf in the sppk
juice. Sift together the flour and b:t.kingpowder into the C3ke
batter and gently fold in v;ith a metalspoon. Finally,fold in the
\-anillaextnct, apples.and blackberries.Pour the batter into the
prc:pr1rcd pan and set asidewhile )'OU make:the crumb topping.
Siftthe flour into a bowl,add the butter, md rub in \\ith your
fingertipsuntil the mixture n:sc:mbkscoo.rsebresdcrumbs.
Stir in the brown sugar.Spoon the topping on:r the batter and
b:t.kefor J hour. Rc:mo\'ethe cake from the O\'c:n gnd sprinkle
v;ith the almonds, then return to the O\·cn and b:t.kcfor soother
hour. Rc:mo\'ethe cake from the 0\-en gnd kt cool in the pan
for Jo minutesbefore turning out onto a wire nck. Dust \\ith
confectioners' (icingsug:ir) beforeserving.
Prt-p:triJtWl1
time 20-.15minutcs
DATE
CAKE Mak<s, 10-fod1 25-an cake
7 oi.200 g date paste, cut into chunks, or 1% cups findy

chopped pitted (stoned) dried dates
J tc3spoonbaking (bic3m0n!ltcof) soda
J i,,; cups (5 oz. 150 g) all-purpose (plain) flour
2 tea.spoonsbakingpowder
1 tc3spoonground cinnamon
; tablespoons(J' ·•i 01., 100 g) unsalted butter st
room tcmpenturc
scant I cup (6oz.1;5g ) sugar
~heat the O\'rn to 350◊►- 1Soec.G!ls M.grk4. Linc a i~inch.

25-cm springformcake pan "'ith parchment paper. Bring I cup
(8 fl 01.1250 mJ) w:ucr to a boil in a pan, add the date paste or
chopped dates and baking (bicarbonate of) soda, and stir for 5
minutes until thick<ned.Set aside.. \kanwhilc,sift together the
flour,baking po,\·dcr,and cinnamon into 3 bowl. Beat together
the buncr and sug:ir in another bowl until fluffy. <in.dually
beat in the eggs until the mixture is smooth, then fold in the
dry ingredients. Finally,fold in the d:ne mixture. Pour the
batter into the cake pan and bake for 35 minutes. (Test after
30 minutes by inserting3 cockUil stick into the center.) The
cake should Ix moist gnd almost gooey,so be c:irefuJnot to
0\-trcook.RemO\-ethe cake from the cwensnd kt stl.lndin the
pan for 30 minutes before turning out. Serve wann or cold.
Prt-p:triJtion
1imc:1J-.20 minuus
Ccoki11e1imc:-.,omimacs
Mak.s r lOJJ
DRIED
·-
4 tl.lblcspoonsoliveoil
FRUIT
HONEY 1/, cup (s oz.150g) superline (caster) orgn.nul:!ted sugar
CAKE 11,cup ( 11.pint 150m1) plain (natunl ) yogwt

2 cups (9 oz.250g) all-purpose (plain) flour
4 teaspoons baking powder
~-.cup (31·•i oz.100g) golden raisins (sultanas)
.WS',. lb "JIS'..sJ.I scant I cup (3\··: oz.100 g) shelled walnuts,chopped
,, ..;__u,1
- 2 :tppks, peeled and grated
4 teaspoons (clesr) honey
~heat the O\'rn to 350◊►- 1Soec.G!lsM.9tk4. line a 9 x 5 x 3

inch (2 lb goo g) loofpan \\ith w:ix(.gn:ascproot)papa. 8C9t
the oli,-eoil and sugar with an d«tric mixer until light :tnd
cre:tmy.Beat in the eggs, one st a time. .\-tixin the yogurt. Sift
the flour gnd baking powder o,·er the mi.mi.re,sdd the dried
fruit, nuts, and gr:itedapple, and gentlyfold in u;th a met:tl
spoon. Spoon the baner into the pan s gnd bs.kcfor 40 minutes.
RcmO\"C" and turn out onto s wire r:tck.Pierceholes over the
top of the cake u;th 3 skewer.\\-um the honey in a sau«pan
0\-tr lowheat, then pour it over the cake :tnd kt cool.
Prt-p:triJtWl1
time 10-,5m;nw.·s
Ccoki11e 40minuic."'S
time:, ho11r
BANANA Mak<s18 inch20 cm squar< cake·
CAKE : sticks (6 01., li5 g) unsalted butter, softened

1~··
·-
1¥. cups (12 oz.350g) supminc: (caster) or gr:inufatcdsug:ir
3% cups (1 lb 450g) sJl-purposc(plain) flour

ih tablespoons bakingpowder
J teaspoonbakingsoda (bicarbomucof sod.1)
4 l:irgcban:uus, m.ashcd
J cup (4 oz.125 g) shelledwalnuts,lightl)·crushed
•..·; cup (4 01.,125 g) candied (gbcC) cherries, chopped
~heat the O\'rn to 350◊►- 1Soec.G!lsM.grk4. Linc an 8 inch

20 cm square cake pan \\ith parchment paper. Beat the butter
and sugar u;th an electricmi.xcruntil fluffy.Add the eggs,one
at a rime, and continue to beat for 5 minutes. Sift together the
flour,baking pou·dcr,and bakingsod:i(birorboiutc of soc.fa )
and beat until combined. Fold in the bananss. walnuts, and
cherries. Spoon the batter into the pan and bake for I hour 40
minutes. Removeand kt the cake cool beforc turning it out.
time 1J-.20minuus
Prt-p:triJtWl1
Cooki11e 1im<·:
JOminuus
ORANGE Mak<s, 9I·::,inch14cm ca.kt·
1~··: sticks (6 01., li5 g) unsalted butter, softened

AND scant I cup (6oz li5 g) superfine (caster) or grar1.datedsugar
COC
ON
UT 3 extra large (uk large) eggs
J '/2 cups (6 oz li5 g:)all purpose (pbin) flour
J tablespoonbaking powder
CAKE 1/, cup (3 oz.·So g) dry unsweetened (desiccated) coconut

J teaspoonvanill3extract
2 tablespoonsorange flowerwater
grated zest of I orange
,-.ilJ ,;-,_;i!
.0. 1
{-'li l fur the·1oppi11e
; tablespoons(3'··:oz, 100 g) buner, softened
J teaspoonorange flc)\.'.➔er \\'3ter
scant I cup (3h oz.100 g) oonfectioners'(icing)sugar
J tablespoonmilk
2 tablespoonsdry unsweetened(desiccltcd) coconut
Preheat the O\'rn to 350◊►- 1Soec.G!lsM.grk4. Linc a 9 1 ·: inch,

2-4cm loosc-bonom cake pan nith wax (greaseproof)paper.
Best the buner and suglr \\ith sn ekctric mixer until cre:uny,
3dd the eggs, one at 3 time. Sift the flour and baking powder
into the bowl and fold in \\ith 3 metal spoon. Fold in the
coconut, \'anilb, orange flowerW3ter,and 1..est.Spoon into the
pan and bs.kcfor 30 minutes. Remo\'Cand kt cool in the pan,
then turn out. For the topping. beat the butter with the oran~
flomTwater and sugar until smooth, then mO.in the milk and
zest. Spread over the cake and sprinklewith the coconut.
'"
OU U:II U
Prt-p:triJtWl1
time 10minuu-s,plusru1i11e
rim.·
Cooki11etime:, lio11r
FRUIT Mak.s r lOJJ
J i,,; cups (8 oi.225 g) mixed dried fruit

LOAF •..·; firmlypacked cup (4 oz 125 g) brown sugar
11, cup ( 11. pint 150 m1) frcshJymade tea
\'eget11bleoil, for brushing
J>i• cups (8 o:c.225g) all-purpose (plain) flour
zl;, teaspoonsbaking powder
J egg, lightlybeaten
Combine the fruit and sugar in a bowl and pour the w3rm tea
0\-tr them. Let soak 0\-cmight.Prehest the oven to 35oef'J8o0 c
G3s M..ark4. Brush !I 2 1,,: cup ( 1 pint 6oo mJ) loof pan \\ith oil.
Sift the flourand baking powder into a fargebowl,add the
soaked fruit, and mix wdl. .\dd the egg and mix:wdl 3gain.
Pour the batter into the prcpal'(d pan and a bake for 1 hour or
until !I toothpick or cocktl1ilstick inserted into the middk of
the loaf comes out clesn. Rrmo,-i:from the cwenand tum out
onto 3 \\itc" rad to cool.
Prt-p:triJtWl1
time SJminulc."'S
Ccoki11e 10mi11uus
time:, lio11r
PISTACHIO Mak<s18 ind1,20cm ciJkc
AND : cups (l I oz.300g) supmi.ne (c~ter ) or gr:inul3tedsugar

1~··
3% cups (1 lb 450g) sJl-purpose(plain) flour, sifted
YOGURT J~··
: tablespoonsbaking powder
11, cup ( 11. pint 150m1) plain (natunl ) yogwt
11, cup ( 11. pint 150m1) sunfio"'Croil
CAKE 3 eggs, lightlybeaten

J \'3.nilbbean (pod ), seeds remo\·ed
1¥. cups (i 01.-200 g) shelledpistachio nuts, coorselychopped
confectioners' (icing) sugar, for dusting
~heat the O\'rn to 350◊►- 1Soec.G!lsM.grk4. line an 8 inch

zo cm cake pan "ith U'3.X: (greaseproof)paper. Combine the
superfine(c:ister) sugar, flout gnd baking powder in 3 bowl,
pour in the yogun snd oil, 3nd mix:well. Add the eggs 3nd
beat together gJIthe ingrcdientsfor s fewminutes. Scrap in
the s«ds from the \'3.nilbbean (pod ) and sdd the ol'3.ngezest
and nuts. Gently fold together until combined1 then spoon
the baner into the prepared pan. B:tkefor I hour 10 minutes,
then remov~·form the O\ -enand kt cool in the psn on a wire
r:1ckbcfol'C'turning out. Dust u;th confectioners' (icing) sugar
before slicingand ser\'i:ng.
1>
0.n •n
'"
"'
Prt-p:triJtWl1
time 20minuus
Ccoki11etime:35--10minuus
WALN
UT Mak.s r lOJJ
AND 11,
J
cup ( 4 oz. 120 g) superfine (caster) or gnnul:!tcd sugar
stick (4 oz.120 g) unssJtcd buncr, softened
PISTACHIO ,egg,;
J '/2 cups (6 oz 1;5 g) all-purpose (plain) flour
J tablespoonbaking powder
CAKE scant I cup (3h oz.100 g) shelled pistachio nuts, chopped
~-, cup (3 oz.So g) shelled walnuts,chopped
grated zest and juice of I lrmon
~heat the O\'rn to 350◊,:- 1Soec.Gss M.,rk 4. Linc a 9 x 5 x 3

inch (.z lb 900 g) loofpan v;ithw:ix (gr(~proot) paper. Sct
aside •-·•i te!!spoonof the sugar. Put the butter and rem.sining
sug:tr in the bo,\·Iof an dcctric mi:ttr m1dbeat until tight gnd
creamy. .\dd the eggs, 1 at a time, m1dcontinue to bt:tt for 5
minutes. Sift together the flour and baking powder and ~ntly
fold in \\ith a mctal spoon. Cknd)· fold in aUthe nuts and the
lemonzest. Spoon the batter into the prepared loaf pan and
bake for 35-40 minutes until a cocktailstick inserted into the
middk comes out clean. Removethe c:ikcfrom the O\·enand
let cool slightlyin the pan, then make small hoks all o,·er the
top with a skC"wer . Heat the lemon juice u.ith the resen-ed
sug:tr,stirring until the sugar h!!sdissoh-ed.Remo\·ethe
saucepan from the heat and pour the mixtureover the c3kC" . Let
st11ndfor 10minutes, then turn out and put on 3 \\ire rack to
cool compktdy.
Prt-p:triJtion
1imc:;ominutcs
Ccoki11elime:-.,omi11utcs
CHO
COLA
TE S.:rt\'S 8-10
AND 11oz 300 g dark chocolate,broken into pieces

2,,..,sticks ( 11oz.300 g) uns3lted butter
DA
TE
BROWNIE
WITH
S
ALMOND
S
·-
1~··
J
: cups (11oz.300g) superli.ne(caster) orgr:inufatcd sugar
te3spoonvanill3extnct
1'/2cups (6 oz 175g:)all-purpose (plain) flour
J te3spoonbaking powder
generous I cup (i o:c.200g) chopped dried dates
scant I cup (3\··: oz.100 g) blanched almonds,
to3sted and coorsclychopped
Preheat the O\'rn to 325°r 16oec G!ls .\hrk 3. Linc an 8 inch.

20 cm square c3k("pan \\ith wa.x(greaseproof)paper. Mdt
the chocofatcand buner in a heatproofbowl set o,-tr s pan of
simmeringwater,then stir well.Removefrom the heat and let
cool slightJy.Beat the sugar and eggs,"ith an eketric mixer
until light and cte!lmy.Gradu3lJyfold in the chocobte mixture
and gdd the vanill3extnct . Sift in the flourand baking powder.
Fold gJIthe ingredientstogether, then add the dates and
almonds. Pour the banc:rinto the pan and bake for 40 minutes.
Let cool in the pan on 3 \\ire rack, cut into squgres, and serve.
,.. 1>
0.n •n
Prt-p:triJtWl1time 10 minulc."'S
Cooki11e
time:-.1tr;.o
minuic."'S
SEMOLINA Mak<s18 inch20 cmrmmdcake
tahini,for brushing
AND •..·; cup ( 2 01.150 g) blanched almonds
ALMOND 2 cups ( 12 oz.350 g) semolina
•..·; cup (3'··; oz 100 g) superfine(c3stcr) or gronuJ:ucdsugsr
J tc3spoon bakingpowder
CAKE J tc3spoonbakingsoda (bicarbomucof sod.1
1.·•i cup ( 4 fl 01., 120 ml) milk
)
7 tablespoons(3' ,'! oz.100 g) buncr, melted
fur the·syrnp
11, cup (4 oz. 120g) superfine (caster) or gr:mubtcd sugar
ju.iceof I lemon
J lemon leaf
J tc3spoonrose ""-stcr
~heat the O\'rn to 350◊,:- 1Soec.Gss M.,rk4. Brushan

8 inch,20 cm loose-bottomround cake pan \\ith tahini and
3rrangc the 1Jmondsin con«ntric circleson the bonom of
the pan. Put the semolina, sugar,baking powder,and baking
soda (bic3monatc of s003) into the bowl of an electricmixer
and stir to combine. Add the milk, melted butter, and 1·: cup
(4 ft oz 120 m1) w:ucr and beat until s.creamyb:ttter forms.
C3.«fullypour the baner into the preps.redcs.kcpan u;thout
distwbing the 3bnonds. Bakefor ,40 minutes or until !I
toothpickor cocktailstick inserted into the middle of the cake'-
comes out clron. Meanwhile,ms.kcthe S)TUp.Put the sugar,
lemonjuiceand kaf, and rose water into a saucepan,pour in
i cup (4 fl oz 120 mJ) w:it<r,and stir o,·a medium heat until
1.·•
the sug:ir has compktdy dissoh·cd.Jncrrosethe heat, bring to
3 boil, snd boil, \\ithout stirring, until S)TUpy.Rc:mo,-efrom the
hes.tand !ctcool slightly.Removethe cake from the O\'<nand
turn out onto a \\ire r:ick\\ith !I trar underneath. .\fake holes
3lJO\~rthe top of the cake uith a skC"waand pour o,-crthe
syrup. Spoon up 3nr S)TUPin the tr:iyand pour it back O\·erthe
cak<.Sen~ w3rm or cold.
111:Uta n
'"
Prt-p:triJtWl1
time,_,.minuu-s,plusch,1/ing
tim.·
Ccoki11etime:10minuus
DATE Mak<s20
: cup u ·~··
scant ~·· : oz. 100 g) butter.softened
COOKIES 1
/, cup (3 oz,.
So g) superfine (caster) or granulsted sug:ir
1~•
JCgg
cups (8 oi. 225 g) all-purpose (plain) flour,
1h tablespoons bakingpowder
S(nc:rous >;;.cup (4 oz.125 g) choppcd,pittcd dried dates
1~··
: teaspoons ground anise seed (aniseed)
Best together the butter and sugar ";th an dcctric mixeruntil
light and fluffy.•\dd the egg and continue to be!lt. Sift together
the flour gnd baking powder gnd gently fold in \\ith !I spoon.
Fold in the dates and anise seed (snisced).Tip the mixtureonto
3 piece of plastic \\T:IP(clingfilm) , wnp into a ball, snd chillin
the rdrigcntor o•ocmight. ~heat the O\'rn to 350◊►- 1Soec.G3s
Mark 4-. line 2 baking sheets with wa.x(greaseproof)paper.
RcmO\'C" the dough from the refrigerator,unwnp, and knead
lightly.Rollout to •.··!inch I cm thick on s lightlyfloured
surface. Vsing s 2 inch 5 cm plain cutter,stsmp out 2 0 cookies
and place on the prepared baking sheets, spa«d well :tpan.
B:tkefor JO minutes until golden brown. Removefrom the oven
3nd c:trefullytr:msferto a n;rc r:ick to cool.
t;mc 20 mfouus,plusrm;ng time·

Prt-p;triJtW11
Cooki11elime·:,10mi11uus
SESAME Make·sabout.JJ
2 1/• cups (9 01.,250 g) all-purpose (plain) flour,

COOKIES plus o.11'3 for dusting
1.-·; tesspoon baking powder
1~··: stid.s (6 o7.di5 g) butter, diced

3 tablespoonssesame s«ds, plus extra for sprinkling
/, cup (3 oz,.So g) superfine (caster) or granul:ttedsug3r
1
J egg, lightlybc:tten
~heat the O\'rn to 180 °c, 350 °F Cr.lsM.grk4. Sift the flour:tnd
baking powder into a largebO\d, sdd the butter, and rub in
v;ith your fingutips until the mixture resemblesbre3dcrumbs.
Stir in the ses:tmeseeds and sugar.Add half the beaten egg snd
bring together the mixture to form a dough. Let stand for 1;
minutes. Rollout the dough on a lightJyflouredwork swf:t« to
•.··!inch I cm thick. St:tmpout cirdes v;;th a J 1·: - 2 inch 4-5 cm
cutter. Put the cookiesonto a baking sheet, spa«d well apart,
and brush v;ith the rcnuining bc:tten egg. B:t.kcfor 20 minutes
until golden. Rcmm-cfrom the oven and tr:insferthe cookies to
3 \\itc"rack to coot
Prt-p,;triJu(/11
Mak.·s10
SESAME scant I cup (3\ :!oz.100 g) gr:mola(muesli)
1
1/1 cup ( 2 oz 50 g) dry unsweetened (desiccated) coconut

AND z1..•: cups ( 2>1~01.1;0 g) crisped ricebreakfast «real
COCONUT 2 tablespoonssesame seeds
1h sticks (6 01.. 1;5 g) unsalted butter
2 tablespoonssmooth peanut butter
BARS •..·: cup (3 1··: oz 100 g) superfine(c:!stcr) or granulatedsugar
Put the granola (muesli), coconut, brcakf~t cereal, and scSlmc

seedsinto a lsrgc bo"'i and mixwdl. Put the buttcr,peanut
butter, and sugar into 3 sau«pan and heat gently,stirring
until thoroughlycombined.Pour the mi.xtu.«a•cr the dry
ingredientsand mixwell. Linca 10 inch,25cm sqwrc c:ikc
pan with ws..x(greaseproof)paper. Spoon the mixtureinto
the pan, pm.sing it down wdl. ChiOin the refrigerator
O\<tmight.""'hen set, turn out and cut into 16 slices. Store
in an airtightcontl.linc-r.
tim.::15mUmus
Prt-p,;trau(/11
ANISE Mak.·s,10
sticks(5 oz. l 50 g) unsaltedbutter, plus extr.l for gtelslng

COOKIES J~ ,
1/1cup (-'~':!oz. 130 g) superfine(easter) or granubted sug3r
1 egg, lightlybeaten
4 t3blespoonsmilk,plus extra for brushing
2 cups ( ri 1.·•
i oz,330 g) al!-purpose(pbin) flour,
pinch of s:t1t
1h teaspoonsground anise seed (aniseed), ground star anise,
or Pernod
2 teaspoonsbakingpowdc-r
~heat the O\·ento 350°r 18oec.G3sM.ark4. Gresse 2 baking

sheetswith butter. Beattogether the bun er and sugn v;ithan
electrichandhdd mixeruntil lightand fluffy.Add the egg and
milk ~indbeat for another fewminutes.Sift the flour into the
bowland add the salt, ground anise s«d (aniseed), if using,
and baking powder.Usinga metal spoon gentlyfold in the dry
ingredients. Fold in the Pernod,if using.Tip out the dough
onto a lightJyflouredsurfaceand divideit in half. Rolleach
picc-<into a saus:igeshape and cut into , ,..,.inch.3cm slices.
Put the rookiesonto the preparedbakingsh«ts spa«d wdl
apart. Brushwith a little milkand bake for 20 minutes.Remo,·e
the bakingsheets from the O\'rn and mns.fcrthe cookiesto a
v;irer:ickto cool, then store-in an airtightcont3incr.
,,, 111:uun
"'
time 1hour, fius ru1i11e
Prt-p:triJtWl1 rim.·
Ccoki11etime:-.,o
mi11utcs
MA
'MOOL Mak<s40
4 1.•·
! sticks ( 1 lb 2 oz.500 g) unsalted butter
COOKIES 6 cups ( 2 1/, lb I kg) coarse semolina
3 tablespoonssuperfine(caster) or granuJ:uedsugar
2 tablespoons nuhkb
2 1/~ cups ( 10 oz.215 g) gJl-purposc(pfain) flour,
-,J 1h teaspoons acri\-edry (r.tpidrise dried) rc:i.st
2 tablespoonsrose W3.tcr
fur th.·d.Jufi/Hng
11 oz 300 g dried pitted dates
1 tc3spoon:tpplc pie (mixed) spice
fur tlu t:ulnutfilli11g

scant I cup (3h oz.100 g) shcUcdwalnuts
1 tc3spoonsuperfine(caster) or gr3.nubtcdsugar
1 tablespoonorange fiou'<rW3tcr
1 tablespoon rose \\·:itcr
fur tlu pis1ad1io

filling
~\ cup (3 oz.Sog) shelled pistachio nuts
4 t11blespoonssupafinc (C3stcr)or gr.u,ubtcd sugar
1 tablespoon rose w:ucr
1 tablespoonorange flov;-erwater
Mdt the buncr in 9 Jargcpan, then stir in the semolin3,sug:ir,

and mahJcb.Push the mixtured™n into the pan, cm-cr,
and rc:mo,-efrom the he-!!t.Let stand for 9t le-!1St3 hours or
O\<cmight at room temperature.To makethe date filling:,put
the dates in !Imicrou'3\-C -proofbowl, add l tablespoonw:uer,
and cook on high for 2 minutes. M.ashnith a forkand add the
spice. Rollthe mi:<tureinto about 14 sm!IJIballs.To make the
\\'3lnut filling:,put all the ingredientsinto a blender and pro«ss
to finecrumbs.To make the pistachiofilling,put the nuts snd
sug:irinto a bknder and processto coarsecrumbs.Tip into !I
bo,,·Isnd stir in the rose warer and onng:e flowerW3ter.Return
the pan of semolinamixtureto low he:1tfor a few minutes to
loosen,then tip the mixtureinto s bowl.Add the flour,yeast,
rose\\'3ter,gnd 2 tablespoonswater. Kneadthe mi:<turein
the bowl,!ldding:1-.2 tablespoonsmore-n-sterif rcquittd, for
about 15minutes until !Idough forms.Preheat the O\-en to
325eF 16o0 c Gas MarkJ. To makethe nu'moul, take !Ihandful
of dough gnd dust u;th flour,then fbnen into a patty. Put 1
tabkspoon \\'3lnut filling,or I t11blespoon pist11chiofilling:,or
1 date ball in the middleof the pany, then wr.1.p the dough
around the filling.Rollin flourand press into .ama'moul mold.
Tap the mold on the worksurface to ~lease the cookieand
put it onto a bakingsheet. tfyou don't ha\·ethe molds,use gn
indi,idusl gebrin (jelly)mold or cut a decor.ttivt·sh!!pewith a
raviolicutter. Repeatthe fillingand shapinguntil all the dough
and filling:mixttireshave been used. Bakefor 3~40 minutes
until golden.RcmO\-efrom the O\'en and tr:insferthe cookiesto
.a\\itc"rack to cool. Store in sn sirtig:htcontainer.
110.n•n
"'
tim.::20 ,,,;,mus
Prt-p,;triJu(/11
Cooking1im<·: ,11r25mUmus
PISTACHIO Mak.·s18
21.1.. cups ( 10~':im 285 g) sJl-purposc(plain) flour,

COOKIES plus o.11'3 for dusting
tesspoon baking powder
1.-·;
2,,..,sticks( 11oz 3,00 g) buner, chilledand diced
scant I cup ( 6 oz li5 g) superfine (C3stcr)or granuJatedsugar
1 egg, lightlybeaten
~-.cup (3 oz.·So g) shdled pistachio nuts, comdy chopped
1 tablespoonorange fiou'<r\\·stcr
~heat the O\·cnto 325°F 16oec.G9sM.srlc3. Linc a baking

sheet with ws..x(greaseproof)paper. Sift the flour snd baking
po"·dcr into a largemi.'Ong bowl,sdd the buncr, and rub
in "ith your fingertipsuntil the mixture resemblesfine
breadcrwnbs. Stir in the sugar. Gr3dwlly stir in the egg, sdd
the or.mgc flowerwstcr, and bring together the mixture to
form s smoothdough. Don't O\'C'rwork the dough becausethis
\\ill nuke-the cookiesspread. Rollout the dough on a lightly
flouredsurface to l;t inch 5 mm thick. Stamp out circleswith
3 31/ , inch 8 cm cuncr snd put them on the prepared baking
sheet. Bakefor 20--25minutes. then rcmO\·cfrom the a.·en snd
mnsfcr to s wire rack to cool.
tti1tc·:ur15 minuus
Prt-p,;triJtt(/11
ALMOND Mak.·su
6 tablespoons(3 oz;'Sog) butter

AND ,,, cup firmlypacked (3 01.I So g) brown sugl!'
PISTACHIO 4 t1blcspoonstight com (golden) S)'TUp
scant I cup (3h oz.100 g) jumbo oats
J cup (1 oz,25 g) crispy ri« cereal
BARS 1.-·; cup ( 11.-·; 01.-40 g) dry unsweetened(desiccated) coconut
3 tablespoonchopped dried spricots
i cup (2 01.150 g) blanched almonds
1.·•
i cup (2 01.150 g) shelled pistachio nuts
1.·•
~heat the O\·cnto 325°F16o'c,Gas Mark 3. line the bottom

and sides of an 8 inch 20 em sqwrc c:tke-pan with parchment
paper. Put the butter.sugar, snd S)'Tllp into a large s:iu«pan
and heat gently1 stirring occasion:tUyuntil the butter and sugar
ha,-t melted. RemO\'efrom the he!!tand stir in the l'(maining
ingredients. Spoon the dough into the prepared pan and press
down finnly.Bakefor 25minutes until golden around the edges.
Remo\'t from the O\'C'TI and let cool completelyin the pan, then
turn out and cut into 12small b3l"S.Store in the rdiigCT3tor.
1>ur.1.c1110
coo,un
time ~40 minuu-s,plusch,1li11e
Prt-p:triJtWl1 rim.·
Ccoki11etimc:15-.10mi11uus
SWEET Mak<su
111,cups ( 11oz.300 g) 311

-pu.rposc(plain) flour,
COOKIES 1 1/•
sticks ( 9 oz.250 g) buner, chilledand diced
WITH '/, cup (1)!. oz.;o g) superfi.ne(caster) or granulated sugar
JCgg
RICOTTA 1 t11blespoons
milk
S(nc:rous I cup (9 oz 150 g) ricotta cheese
CREAM 3 tablespoons hes\'y (double) cmim
1 tc3spoonconfectioners' (icing)sugar
AND 6 teaspoons rose petal t'Ily or jam
ROSE
PETAL ~heat the O\'rn to 350◊►- 1Soec.G!ls M.grk4. Sift the flourinto
3 Jargcbowl, add the buttcr,and rub in v;ithyour fingurips
until the mi:aure l'C"scmbles breadcrwnb.Stir in the superfine
JELLY (caster) or granufatcdsugar. Beat the egg n;th the milk gnd
graduallypour half the mi'-"ttlteinto the bowl. Bring the
mi'-"ttltetogctha to form 3 dough and knead for 1 minute until
smooth.\\-rap the dough in plsstic wrap (clingfilm) and chill in
the refrig:entorfor 30 minutes. Rollout the dough on a lightly
S:.
,s~IJ~,5;.=• t I
flouredsurface to 1/i inch 2: mm thick. St:ampout 24 circles
,,~ }1;-;~!..
.:..I ~ r' ; v;ith 3 21.': inch.6cm cutter. Put 12 cirdes on !I baking sheet
and bake for 15-20 minutes..\tesnwhilc, put the ronaining
circleson another baking:sheet and st11mpout the centers v;;th
a 1i , inch,2 cm cutter. Discard the centers. Bakethe circles
for 15-20 minutes. Rcmo\-c:from the O\·enand transfer the
cookies to 3 v;itc"rack to coot Beat the ricotta "ith the ettam,
then stir in the confectioners' (icing)sug:ir.Spoon the mixture
into !I pastry (icing)bag fitted "ith a plain rip (nov.le) . Spread
out the wholecookieson a work swfa« and pipe the cream
around the edge.1bp each v;;th 3 pc:rfor:itedcookie,pressing:
do"'-ngentlyto let the cream squeeze through.•\dd a little more
cream to the mid.dJeof C3chcookie,then spoon % teaspoonof
rose pend jellyor ism into the center of each one.
"'
Prt-p:triJtWl1
time 1J-.20minuus, phis rating1im,:
Cooki11etimc:5minuus
MA
'KAROON Mak<s40
~nc:rous I cup (i g) C03f'SC semolina

FRITTERS 3 tablespoons
cups 31i,
oi.200
oz.400 all-purpose (pl!lln) flour
(14
brown sugar
g)
J em-tlopc(I,.,;oz.i g) dried )'e"Sst

116te!!spoonground cinnamon
pinchofsah
2 t11blespoons sunfloweroil
1% cups (14 fl oz.400 ml) Sugar S)rup (sec pa~ 33)
\'egC:tabkor sunflow'tr oil, for dcep-fr}ing
Put the semolina,flour, sugar, yeast,cinmimon,gnd salt into !I

bo,\·Iand mixwdl. Pourin the oil and i ll , cups (b pint 300 ml)
of W'3tcrand mix:until !I doughforms.Nlesd the dough in the
bo,\·Iuntil smooth,then CO\~r\\ith 3 dish towd and kt stsnd
in a warm place for I hour until risen. l!lkc 2: tablespoonsof
the dough snd roll into ,n O\':llball between the P3lmsof your
hands. Continuemakingballs in this W'S)' until sJlthe dough
has been used. Pour the Sugar S)TUPinto 3 saucepan and keep
warm over lowbest. Heat the oil ins deep fryerto 350°F180°c
or until a cube of bread browns in 30 seconds. Deep-frythe
m:i'karoons,in batches, until golden. Gently rcmm'ev;ith
tongs,tnnsfer to the pan of sugar S}TUP, m1dlet sook for
2 minutcs.1hnsfer the ma'karoons to paper towels to dnin,
then serve wann.
Prt-p:triJtion
1imc:J<r/Ominuu-s,plusr..-s1i11g
1i11u
Ccoki11g1imc:,-1mi11uus
SWEET Mak<s10-1 8
2 cups (9 o:c.250g) all-purpose (plain) flour

BREAD •..·; tcsspoon baking soda (bicarbonate of soda)
J i,,; teaspoons acti\·edry (r.tpidrise dried) )"Cast
DONUTS 2 teaspoons supcrfi.ne(caster) or gnnufated sugl!',

plus 0.1n for dusting
5 tablespoonsmilk
J teaspoonvanillaextnct
dash of rose w:iter
corn oil, for deep-fr}ing
Put the flour, bakingsod, (bicarbonateof soda)1 ycast1 and

sugu in a bcw..iand stir to mix. Pour the milk into a smgJIpan,
add 5 tablespoonswater,and he!!tgently until tepid. Remove
the pan from the hcst and pour the mi'-"tlltcinto the bowl.:\dd
the vanilla m1drose water,and mix wdl. Knead the dough
for 5-10 minutes. Sh.apethe dough into s ball and co\-cr"ith
pbstic wrap (clingfilm). Ltt stand in a warm pl3« for at kast
1h ho\ll"Suntil risen, then tum out and knead ag:iin.Heat
corn oil in a deep-fryerto 35oeF180°c. Meanwhile,shapethe
dough into 16--18balls. Fry 4 dough balls, turning once, for
3-4 minutes until golden. Rrnla.·e and brieflydnin on paper
towds. Cook the remaining doughballs in batches of 4 in the
same w:iy.Dust the cooked donuts \\ith sugar and serve.
OU U:IIU
Prt-p:triJtWl1
time J--ro m;nuus, pluschilling1im<·
Cooki11etime:-.15mi11uus
PINK Mak<s20 pi.-us
4 tablespoonspowdered gdatin
TURKISH 2•,~ cups ( 1 lb 450 g) superfine (c3stcr) or granul!1tcdsugar
1.·•
i cup ( 2 07J50 g) cornstarch (comfiou.r)
DELIGHT 4 tea.spoonsrose water
fewdrops of liquid pink foodcoJoring
\'egCt3bkoil, for brushing
Todaorau
•..·; cup (2 O1J50 g) confectioners' (icing) sugar
1.16cup ( 1 oz.25 g) cornstarch (conrflour)
Put the gdarin, superfine (roster) sugar, cornstarch (cornflour).

and rose water into a large saucc:pan,pour in 3h cups (Jh
pints,850 ml) of W3.tcr,and gradwlly bring to a boil o,·a low
heat, stirringconst11ntly. Boil,\\ithout stirring,for 45 minutes.
.\dd a fewdrops offood coloringand mix until thoroughly
combined. Removethe pan from the heat. Brusha 6 x:6 ,_ 1
inch.15" 15 x 2.5cm bakingpan n;thoil andpou.rthcw3ml
Turkishdelight into it. Let cool, then put in the rdrige:r3torfor
2-4hours until set. Sift tog<therth<confection<rs'(icing)sug:ir
and cornstarch into a bowl.Cut thflutlcish ddight into pi<ces
and coot n;th the mi).'ttlte.Stor<in an sirtight container.
Prt-p;triJtio111imc:5-10
minuu-s,pfus
d1iOing
lime
Cooki11e1im<·:
,10mi11uus
WHITE Mak<s20 pi<as
\'eg<t11bkoil, for brushing

TURKISH ~nc:rous2 1-·; cups ( 1 lh45og) supe:rfin<(caster)
or granufatedsug:ir
DELIGHT 4 t11bkspoonspowd<redgdatin
•..·; cup (2 01J50 g) comst11rch(cornflour)
2 teaspoons roS<wst<r
1.·•i cup (2 01J50 g) sheUedpist11chio nuts,
j' ,.I~ uJ-,:(1 to3sted and coorselychopped
~\d i 1.·•i cup (2 Oi'J 50 g) confection<rs'(icing) sug-ar
Brushan 8 x:Jo inch,20,. 25 cm bakingpan \\ith oil. Put the

superfine(caster) sugar into s sau«pan, sdd I cup (8 fl oz
250ml) water, and stir ova low hest until the sugar has
dissoh·ed,then bring g<ntlyto a boil. .\-ti.xtog<therth< gdatin,
half th<comst11rch(cornflour), and scant i.,;i cup (31.·•i fl oz.Joo
ml) water snd add to th< pan. Stir constantly until the gelatin
has dissolved,th<n continue to simmer \·crygently for zo
minutes until thickened.Remo\·efrom the h<3t and add th<
rose water and pistachiossnd pour into the bakingpan. Let
st11ndfor 24 hours until s.<t. Cut theTurkish ddight into pie«s
and coot in the conf<crioners'(icing)sugar and rc:nuining
cornstarch. Stor<in an sirright container.
,
➔ ~ "~
•
r.
.~:, ~
,. , ' -
·\•1
,,
,.
\'.(,
,i·\
'
·:i '-""~ it/,·
CIIOCOU,n: COATtl) tu.UJ ~SD .U.)101{11$ w ITII

"' «ICO!>llT
Prt-p:triJtWl1
time 20-.15minutcs
Ccoki11e time:10--10minuus
PECAN S.:rt\'S8
cups (5 oz. 150 g) pecms, toasted

BAKLAVAi ,': J i,,;
tablespoonssuperfine(c:istcr) or gr.mutatedsugar
1>/. sticks ( 7 oz.200 g) butter, melted
9oz250gphyllo (filo) pastry
fur tlu sugarsyntp

~\ cup (s o:z.150 g) sugar
150gw:1ta
J tablespoonorange flowerW3tcr
1 lrmon leaf
Put the nuts and sug:ir into a food processorand process until
coarselyground, then rip into 3 bowl. .\fake the sugar S}TUP.
Put the sugar into !I saucepan,pour in 1/, cup (It, pint 150ml)
of W'3tcr,and stir o,-erlowheat until the sugar has dissolved.
lncressc the heat to high and boil until S)TUpy. Rcmo,-c-the
pan from the hcat,stir in the orange fiowcrw'3tcr,sdd the
lemon kaf, and let cool completely,then stir the S)TUP into
the pecan mixture.Disrord the lemon leaf. Prchc3t the o\·,en
to 35oef'180 °c Gas Mark 4-.Brushan S x:12: inch 20 x 30 cm
rectangularloose-bonom cake pan u.ith mdted buner. Uy a
sheet of pastry in the bottom of the pan, brush \\ith mdtcd
buna, add !mothersheet. brush sgsin with buner, then spread
thinJy\\ith some of the nut and S}TUP mixture. Repeat this
process 5 times. Score the pastry into rectanglesand bake for
3~40 minutes. Let cool complctdy before slicing.
Prt-p:triJtWl1
time JO ,njnuus
Mak<s10
CHOCOLATE q oz.4-00g semisweetdark (plain) chocolate,broken
into pieces
COATED
DATES scant I cup (7 fioz.200 ml) hea\;· double ettam
5 dates, pitted (stoned)
AND 5almonds
dry unswtetencd (dcsicc:ued) coconut, for coating
ALMONDS Put half the chocolateand the cre3m into a pan and heat gently,
WI
THCOC
ON
UT stirring until chocolatehas mdtcd snd mi,...-ureis smooth.
r !I Oto IIAGt J l~
RcmO\'l:from the heat snd beat with an d«tric mi.xeruntil
cool snd thick. Let st11ndfor 15minutes until firm, then
roll into 10 balls. Stuff a date or almond into the middle of
.:.f 7'1J-;J;j~ ;~.J.u~U each ball and roUsmooth. Mdt the remainingchocolatein a
hrotproofbowl set a.·cr s saucepanof simmeringwater. Dip the
-t.:.Jlot -?-;)I chocolateballs into the chocolate,then remo\'t!,let coolslightly,
and roUin coconut to coot.
"' llU J UU
\. I
.... ,
Prt-p:triJtWl1
time 20-.15minutcs
Ccoki11etime:10--10minutcs
BAKLAVA S.:rt\'S8
21,. cups (9 oz.250 g) shdled pistachio nuts

scant ~··
: cup (3 oriSo g) superfine (caster) or gr3.nulatedsugar
melted butter, for brushing
9 oz 250 g phyllo (filo) pastry dough. th:twedif frozen
fur tlu sugarsyntp

J cup (; o:z.200g) superfine (C3stcr)or granuJated sugar
fewdrops of rose W'3tcr
fewdrops of or3.ngeflomT water
J lrmon leaf
Processthe pist11chio nuts snd sug:ir into a food processoruntil

coarsely ground. Make the sugar syrup. Put the sug:ir into a
saucepan and pour in I cup (8 fio:z.250mJ) ofw:itcr. Stiro\~r
lowheat until the sugarhas dissolved,then incre!lscthe heat to
high, snd bring to 9 boil. Bollu.ithoutstirring until the mixture
has a S}TUPr consistency.Remove the pm from the heatand
3dd s kw drops of rose water and orange flowerW3.tcrand the
0
lemon leaf. Ut the S)TUp cool. Preheat the oven to 35oci:-18o c.'
G3s M..ark4. Brush gn 8 x 12 inch, 20 x 30 cm loose-bottom
m:tangular cake pan with melted butter. Carc:fuUytake !I
sheet of pastry and fay it on the bottom of the pan. Brush with
mdtcd butter !Indrepe-!ltthis process to m!lke 5 layers. Spoon
the pistachio nut mixture:O\~rthe dough and pouto\-c:r the
syrup. .\dd another 5 layersof pastry dough, brushing esch
\\ith melted buner. Score:the dough into di,mond sh.apesand
then bake for 30 minutes until golden. Rcmm~ the pan from
the O\-tnand let coolcompletely before slicing.
Prt-p;triJtW11
t;mc 15minuu-s,plusrtsti11e
1i11u
Cooki11e 1im<·:
.15minuu·-s
BANANA S.-rt".·s
10
cups (5 oz.150 g) all-purpose (plain) flour,

FRITTERS 11,,
1 emdope acti\·e dry (fast-action) ye-gst
ic:gg
scant ~··: cup Cl·: floz. 100 m1) milk
corn oil, for d«p -ft)ing
10 medium bananas
sug:tr, for cooting
Sift the flour into s brge bowl, stir in the yeast, snd make 3
\\~Uin the center. •\dd the egg, milk, snd se:mt 1.-·: cup (i ·•
:
floz.100 ml) to the well !Indmix with a wooden spoon, then
use an d«trie mixer to fonn 3 smooth batter. Co\'et and !ct
st11ndin a wann pbce for I hour. Heat the oil in a d«p -ftyer to
35oeF180°c. Ped the banarus !Inddust "'ith flour, then dip in
to the batter . .\dd them to the hot oil, 2 at s time, and cook for
5 minutes or until crispr and golden. Coot in sugar and kt cool
before:serving.
Prt-p:triJtWl1
time 20-.15minutcs
Ccoki11etime:10--10minutcs
WALNUT S.:rt\'S8
J i,,; cups (5 oz. 150 g) walnuts, toostcd

BAKLAVA i ,': tablespoonssuperfine(c:istcr) or gr.mutatedsugar
1>/. sticks ( 7 oz.200 g) butter, melted
9ozz50gphyllo (filo) pastry
fur tlu sugarsyntp

~\ cup (s o:z.150 g) sugar
: teaspoons rose W3tcr
1~··
J~··
: teaspoons orange flowerW3tCT
Put the walnutsand sugar into !I food processorand process
until coarse. .\fake the sugar S)TUp. Put the sugar into !I pan,
3dd 1/, cup (V. pint 150ml) W3tcr, and stir o•ocrlowheat until
the sug:ir has dissoh·ed.Jncreascthe heat to high and boil until
syrupr. Rcm1wcthe pan from the hc3t, stir in the rose w:1tcr
and orange flowa water,and let cool, then stir the syrup into
the nut mi,."ttlrc.Preheat the O\'<nto 35oef'180°c'Ga.s .\-tark4.
Brushan 8 x:12 inch,20 x 30 cm rectangular loose-bottom ca.kc
pan with mdted butter. Lay!! sheet ofpa.strr in the bottom of
the psn, brush "ith melted butter, add another sh«t, brush
again \\ith butter, then sprcad thinlywith some of the nut
m0.'t1.lrc.
Repeat this process 5 rimes.Scorc the psstrr into
m:tangks snd bakefor 3er40 minutes. Cool lxforc slicing.
Prt-p;triJtio11
lime:20-,15minutes
Ccoki11e 1imc:10--10minuus
ALMOND S.:rt\'S8
cups (5 oz. 150 g) shelledalmonds, toosted

BAKLAVA J i,,;
)' ·: tablespoonssuperfine(caster) or g:r.mulatcdsugar
11..-; sticks(; oz.200 g) butter, melted
9 oz 250 g:phyllo (filo) pastry
fur the·sug.;Jr
syrnp
~-.cup (s o:z.150 g) sugar
1h teaspoons rose w:1ter
Jh teaspoons orange flowerwater
Put the almonds snd sug:ir into a food processorand process

until coorse.. \fake the sugar S)TUp. Put the sugar into s pan1
pour in 1l) cup (V, pint 150ml) of W3ter,andstir O\'<rlowheat
until the sugar h3Sdissolved.{nett~ the best to high snd boil
until S)TUpy.Removethe pan from the heat.stir in the rose
water and orange flow~rw:iter,and let cool, then stir the S)TUP
into the slmond mixture. Preheat the oven to 35o◊i,- 18o 0c.G-J.s
!'.\ark4. Brushan S x 12 inch,20 x 30 cm r«t11ngularc:ikepan
v;ithmelted buner. Laya sh«t of pastry in the bottom of the
pan, brush v;.ithmelted butter, add another sh«t, brush gg3in
v;ithbutter, then spre1d thinly\\ith some of the nut and S)TUP
m0.'t1.lrc.Repeat this process 5 rimes.Scorc the psstrr into
squares and bake for 3er40 minutes. Cool lxforc s!King.
Prt-p:triJtWl1
time SJminulc."'S
Ccoki11e
time:,15minuic."'S
KONAFAH Mak<s, 10 i11cli25cm ro1mdcak.-
J stick (4 oz.120 g) butter, melted, plus cictrafor greasing

9 oz 250 g konafahpastry or phrllo (filo) pastry
S(nc:rousI cup (9 oz.250g) m3.sc3rponccheese
2 tablespoonsconfectioners' (icing) sug:ir
J tablespoonof orange flowerwater
fur the·su£,;Jr syrnp

•..·; cup (3'··; oz 100 g) superfine (caster) or granulated sugar
J tc3spoonlemon juice
J lemon leaf
~heat the O\'rn to 350◊►- 1Soec.G!lsM.grk4. Generously

gregsc3 JO inch,25 cm round role"pan with butter. Briefly
process the pa.strr in !I food processorbecause this willmake
it easier to line the pan.Transfer it to a bowl :i.ndtoss \\ith the
melted butter using )"Out hands. lk3t the mascarponc n;th the
confectioners' (icing) sugar in snotha bo.l·Iuntil smooth, then
stir in the rose W'3tcrand or:mgcflowerw:ucr. Di\ick the pastry
in hs]f. Spread one hsJf in the cak<pan, packing it in rightly
and making 9 rim around the edge. Spread the m.ase:i.rpone
mi,.'tllreo,-crit. CO\·er"ith the remaining kon!lfahpsstty. Bake
for 25-30 minutes. M.eanwhik, make-the sug:irsyrup. Put
the sug:ir,lemon juice, !Ind5 tablespoonsW'3tainto a small
pan snd add the lemon kaf. Stir o,-erlowbest until the sugar
has dissolved.Jncrcasethe heat and bring to a boil, then boil,
v;ithoutstirring, until S}TUpy. RemO\·eand disC'3rdthe leafand
remo,-cthe pan from the heat. RcmO\·ethe kOnafahfrom the
0\-tn and pout the syrup over it. Sen-cwarm. cut into slices.
Prt-p;triJtW11
1;mc20mfouus
Cooki11e1im<·:
8-10 m;nuus
NUT Mak<s8
AN
DCINNAMON scant I cup (3h oz.100 g) unsalted shdkd pistachio nuts
)' ·: tablespoonssuperfine(C3ster)or granulated sugar
PHYLLO pinch of ground cinnsmon

J te3spoonrose water
2 sheets ofphyllo (filo) pastry
PASTRIES 4 tablespoons(2 oz,;o g) butter, melted

Preheat the O\'rn to -400 °r 200 °c Gss .\brk 6. Line 3 baking

sheet with wa.x(greaseproof)paper. Put the nuts, sugar, and
cinn3lllon into a food processorand process until ground,
then rip into a bowl. Cut esch pastry sh«t into 4 squares.
Brush3 squ!lreof pastry "ith butter snd put a tablespoonful
of nut fillingin the middle. Fold the edges to the middle form
3 package,brush \\ith butter, and put on the baking sheet.
Repeat until all the squsres of pastry ha,'("b«n used. Bake-for
8-10 minutes, until golden and crisp. Let cool on a \\ire rack.
"'
Prt-p:triJtWl1
time ,10minuus,pluschj/J;ng1im,:
Ccoki11e 20minuic."'S
time:, lio11r
FIG
TART S.:rt\'S8
WITH J i,,; sticks (5 oz J50 g) unsalted butter, softened

1/, cup (s oz.150 g) superfi.nc:(caster) or granulated sug:ir
ALMOND
S ,egg,;
Jh cups (5 oz. 150 g) ground almonds
2: t11blespoons
all-purpose (pfain) flour
12: figs, cut into quarters
2: t11blespoon slfrered(fbked ) almonds
J tablespoondrmCT3raor other rawsugar
fur the·mwt pilStrydough

1h cups (5 oz.150 g) all-purpose (plain) flour,
pinch of saJt
6 tablespoons(3 oziSog) unsaltedbuncr, chilledand diced,
plus o.1n1 for greasing
1/, cup (3 oz.·So g) confectioners' (icing)sugar
1 egg yolk
First, make the dough. Sift together the flourand salt into a
bo,\·I,add the buncr, :i.ndrub in "ith your fingertipsuntil the
m0.'t1.lreresemblesfine breidcrumbs. (This can also be done
in a food processor.) Stir in the sugar, then add the egg yolk,
and mix:to 3 smooth dough, adding I tablespoonof water if
necessary.\\::rapin pbstic wni.p(clingfilm)and chill in the
refrigeratorfor J hour. Preheat the O\'Cnto 350°F 180°c Gas
Mark 4-. UghtJygresse 3 loose-bottom 9% inch 24 cm tart
pan. Rollout the doughon a tightlyfloured work surface to
''• inch 3 mm thick. Carefullyline the prepared pan, letting
3 Jittleof the dough O\'erhangthe edge. Chill in the refrigentor
for 20 minutes. Prick the bottom of the pie shell (p~try
case:) v;ith !I fork, line with wax:(gre!iscproot)paper, fill with
pie \\'eights(baking beans or dried beans) , and bake for 20
minutes. Remo\~ the paper and \\'eights,return the pie shell to
the O\-tn,and bake for !mother5-10 minutes until the pastrr
is golden. Let stand on a v;ire r:ick to cool. Rcdu« the O\'(-n
temperature to 300°►- 150°c· G~ .\fark 2 .1b make the filling,
beat the butter \\ith the superfine (c3ster) sugar until light
and cmimy, then graduallybest in the eggs.:\dd the ground
almonds and flourand mix:wdl. Spread the gJmondmixtu«
m-tr the bonom of the pie shell, then press the figs into it.
Sprinkk \\ith the slivered (flaked) almonds and deme:rarasugar
and bake for I hour 20 minutes. Remo\·ethe tart from the pan,
dust n;th 3 Jink confectioners' (icing)sugar, and serve wann
or cold.
111:uun
"'
tllW,l,lU u.•r
tim.::,10m;nuus, p/uschillingtime
Prt-p,;triJu(/11
PLUM S.-r't\'S8
Jt,,; sticks (5 oz. l 50 g) unsalted butter, softened

AND 1/, cup (s oz. 150 g) superfine (C$ter ) or gr:mul:ttcdsugar
ORANGE ,egg,;
2 t1blespoons or3.ngcflow~rW3.tcr
cups (5 oz. 150 g:)ground almonds
FLOWER 1h
8 plwns, pined (stoned) and cut in qwrtcrs
2 tl1blespoonssli\·ercd(fbkcd) almonds
WATER
TART J tablespoondemCT3ra or other rawsugar
1 tablespoon confectioners' (icing) sugar
Forthe·mwt pasay do11gh

1h cups (5 oz 150 g) all-purpose (plain) flour,
pinch of s:t1t
6 tablespoons(3 oz;'Sog) unsaltedbutta, chilledand di«d,
plus o.11'3 for greasing
1/, cup (3 oz.·So g) confectioners' (icing) sugar
grated zest of ~,: lemon
1 egg yolk
First, make the dough. Sift together the flour and salt into a
bowl, sdd the butter, :i.ndrub in "ith your fingcnipsuntil the
mO."tUre resemblesfine breadcrumbs. (This can also be done
in a food processor.) Stir in the:sugar and lemon zest, then add
the egg yolkand mix to s smooth dough, adding I tablespoon
of W'3tcr,if nc:«ssary.~'rap in pbsric wrap (clingfilm) and chill
in the:refrigeratorfor I hour. ~hc:st the:O\'rn to 350°r 180°c,
G3s ;\\ark 4. Ughtly greases loosc:-bonom9 1.·•i inch 24 cm tart
pan. Roll out the doughon a tightlyfloured work sul'faceto 1,·'i;
inch 3 mm thick. Cardully line:the prepared pan, lettings linlc:
of the:dough O\'Cffiangthe:edge. Chill in the refrigeratorfor 20
minutes. Prick the:bonom of the:pie:shc:ll(pastry case) with
a fork. line\\ith wa.x(grc:asc:proof) paper, fiIIu-ithpie:weights
(baking beans or dried beans) , and bake for 20 minutes.
RcmO\'l:the paper and weights,return the pie shell to the O\'en,
and bake for ~mother5-10 minutes until the pastry is golden.
Let stand on a wl!'l:rad to cool. Reduce the O\'entempCT'3turc
to 300°r 150°c.G3s ;\\ark 2 . To make the:filling.best the:buner
\\ith the superfine:(c:ister) sugsr until light and CTC3lll); thc:n
graduallybeat in the:eggs.•\dd the oran~ flowerwater and
ground sJmondsand mix well. Spread the almond mixture
0\-tr the bonom of the pie shell. then press the:plums into it.
Sprinkle:v;ith the slivered (flakc:d) abnonds and dc:mc:r.ira sugar
and bake for I hour. Remo\·ethe:tart from the pan, dust u-ith
a little confectioners' (icing)sug31,and serve warm or cold.
DU..$ Uf$
"'
Prt-p:triJtWl1
time J.:.-.10minulc."'S
Ccoki11e
time:5 minuus, pluschillingtim,:
ORANGE Mak<s2./
1~··: tablespoonsW•oz.20 g) buncr, melted

AND 9oz250gphyllo (filo) pastry
LEMON scant I cup (3h oz.100 g) shcUcdpistllchionuts,
toasted and ground
CUSTARD fur tlk·custard

1h cups (12:fl oz.350ml ) hca\·y (double) cream
TARTS 1/, cup (''• pint 150 m1) whole (full-fat) milk
1 \'3.n.ilbbean (pod ), hah·cdkngdmisc

•..·; cup (3'··; oz 100 g) superfine(c3stcr) or gr.mutatedsugar
3cggs
~ji'/i~ I 2 egg yolks
..~f!J~;U/ ju.iceof I lemon
findy gr:itcd zest of I or.1.ngc
~heat the O\'rn to 3i5ef' 190°c:.G3sMark 5. Brush two

12 cup muffin pans n;th mdtcd buner. Cut the pastry sheets
into 4 inch 10 cm squares and keep them co,-ercdto pre•ocnt
them from drying out. Linc each muffin cup \\ith 4 layas of
pa.stty,brush the top lay<r\\ith melted butter, md bak< for
5 minutes. Rcmo\·cthe muffinpans from the O\'rn, tum the pie
shells (pasttyc:i.sc:s
) upside do"n, gnd return to the O\-C:n for
2: minutes to drrout the undersides. Remo\-c:from the O\'en
and kt cool in the pans on wire 1'3.eks.1bmg.kcthe custard,
pour the ettam and milk into a pan, scrap in the \'3.nilbseeds,
and 9dd the bean {pod). Bring j~t to a boil, remo\·,efrom the
heat CO\'et, gnd let steep for 10 minutes. Remo\-c:snd discard
the bean. Meanwhile,be-!!tthe sugar \\ith the eggs,and ,egg
yolksuntil light and cr<amy.Bring the ettam and milk m0.'t1.lre
back to s boil,then gradU3llywhiskinto the egg mixture. Pour
into the pan, rrtu.m to the heat, and whisk constant1yuntil
thickened. RemO\·efrom the he:tt gnd stir in the lemon iu.i«
and orange zest, smin into a snutJIbowl, and let cool. \\:'hen
the custard is cold, pour it into the pie shells :i.ndchill in the
refrigeratoruntil set. Meanwhile,put the ground pistl.lchios
into s saucepan, pour in the sugar S}TUP :i.ndlemon jui«, and
heat for 1-.2: minutes. Remo\-cfrom the heat, spoon a little onto
-eachof the custard tl.lrts,:i.ndsen·e.
Prt-p:triJtWl1
time 20-.15minutcs
APPLE S.:rt\'S 4
CRISP 4 brgc tan apples. pcckd, cored, and diced

~-.cup (s 1·•i oz 165 g:)superfine (c:1stcr) or granulatedsugar
5ckw~s
J>/, cups (8 o:c.225g) all-purpose (plain) flour
a>-tJS'~ ;_I ; tablespoons(J' ·•i oz,100 g) buncr, chilledand diced
Ill ,,~ 1.·•
i cup ( 2 07J50 g) ground almonds
J tablespoonslivered (fhked) almonds
cream or iceettam, to save
Put the apples,brown sugar, 4 t11bkspoonsof the supafinc

(caster) sug:ir,and the do\·cs into a pan. Cook O\'<rlowhc:tt
until the spples arc soft gnd the sug:irhas dissoh-ed.Rc:mo,~
the pan from the he!!tand kt cool slighdy. Prehe!!tthe O\~n
to 4ooe-f 200°c.G3s ;\brk 6. Sift the flour into a bowl, sdd
the buncr, and rub in "ith your fingenipsuntil the miicture
resemblesbresdcrumbs.Stir in the remainingsug:irsnd the
ground almonds.Rcmo,-eand discard the dO'•esfromthe sppl<s
and put them into gn 0\-tnproofdish. Spoon the crumb mi.mm:
0\-tr the top and sprinkle n;th the sli,·ered(flaked) almonds.
Bakefor 30 minutes. Save wann "'ith cream or i« ete9m.
Prt-p;triJtio11
lime:15minulc."'S
Cooki11e 1im<·:
10minu1c."'S
BAKED S.-rt".·s
4
STUFFED 4 l:irgeapples
scant h cup (2 oz 50 g:) r.i.isins
'/, cup (2 oz.50 g) chopped dried apricots
APPLES 1.·•i cup ( 2 07J 50 g) blanched almonds,coarselychopped
1.1. tesspoon grated nutmeg
J tablespoon (1/:07J 15g) buner

scant I cup ( i fl 01.. 200 ml) apple juice
scant h cup (3' ,': fl 01., 100 ml) Sugar S)TUp(see page 33)
2 t11blespoons pomegr:mates«ds
2 t11blespoons slfrercd (fbked) almonds,toostcd
grated zest of I lemon
~heat the O\'rn to 350◊,:- 1Soec.G9sM.,rk4. Core the apples

and put them into m, O\'enproofdish so they fit snugglyin !I
singlelayer. Combine the r.i.isins,spricots, blanched almonds,
cinnamon, and nutmeg and divide the mi,...-ureamong the
cavitiesin the «nter of the gpples..\dd !I link butter to
each one and then pour the apple juice and scant I cup ( 7 ft
oz.2 00 ml) of water into the dish. Bakefor 30 minutes,basting
v;ith the cookingjuices halfwaythrough the cooking rime.
Meanwhile,he!ltthe Sug:ir Syrup ins smaUsau«pan. Remo,-e
the apples from the oven and tnnsfrr to !I shallowdish. Dri7.Ue
v;ith the Sug:irS)TUP,decorate with the pomegranateseeds,
slivered (fl.3.ked)
almonds,and lemon 1.est,and serve.
OU U:IIU
Prt-p:triJtWl1
time JO minuus, pluschillingri11u
Cooki11etime:11r15mimacs
APPLE Mak<s10
crisp sweet apples. pee-led,cored, ,nd diced

AND 6
4 tablespoonssuperfine(caster) or granulated sugar
WALNUT J tc3spoon:tpplc pie (mixed) spice
•..·; cup (2 01J50 g) chopped walnuts
BUNDLES J lb 2 o:c.500g ready-to-bake puffpssttydough (2:sheets)

all-purpose (pbin ) flour, for dusting
J egg, lightlylxsten with I t11bkspoon wsta
Put the apples and sugar into 9 sau«pan, set o, ·cr medium
l(.wlulli.ol heat, and cook, stirringgently,until the sugar has dissoh-tdand
>:-,}j the :tpplcs91'C"nearly tender. Stir in the spice gnd walnuts, then
remo,-efrom the heat gnd kt cool complctdy. Put the dough
sheets on a lightlyflouredwork su.rf:tcegnd cut them into 16
equal squarc:s.Put a small mound of cooled apple fillingin the
middk of c:l'Chsqwrc. Brush the egg w:ish around the edges
of a dough squ3« and bring each corner to the middk. Brush
the surface "ith egg wash and pl!1ccon a baking sh«t. Repeat
this process until sll 16 bundks at(" msdc. Chill the bundles in
the rcfrigcr:1torfor 30 minutes..\kanwhik, prcheat the oven to
4ooel'200°cGas .\lark 6. Bak<the bundles for JCH5 minutes
until the pastry is golden brown and puffed up. Servehot or
cold as a light siuck or for breakfast.
Prt-p;triJtio11
lime:Jtr40 minulc."'S
Cooki11e
1im<·:
10,m·nuus
APPLE Mak<s8
PACKAGES 3 spples,p«kd, cored, and diced

4 tablespoonssupc:rfin<(caster) or granulstcd sugar
116 te!!spoonground ciniumon
'/, cup (2 oz.50 g) golden r:iisins(sultaius)

8 sheets phyUo(fi1o ) pastry dough
7 tablespoons(3' ,'! oz, 100g) buncr, melted
Put the apples.sugar, ciniumon,and golden raisins (sultanss)

into !I saucepan and cook o,-erlowheat, stirring oocasionally,
for 1~15 minutes, until the apples arc \·cry tender. Remove
from the heat and let cool. Lay the pastry dough on !I work
surface and cut into 4 x 10 inch,1ox 25cm strips. K«p the
dough cm..:ttd to pre••<ntit from dl)ing out. Prehcs:tthe O\~n
to 4ooe-l' 200°c.G3s M.ark6. Put 2 strips of dough, 1 on top
of the othcr,horizontally on a work surface and brush the top
\\ith melted buncr. Put 2 mott strips vertical~-.1 on top of the
other, to make an L shape and brush ";th melted buncr. Put !I
spoonfuJof apple fillingon the corner of the L shape and fold
the pastry O\·crto form a package. Brushv;ith melted buncr
.andput the packageon !I baking sheet.M..ake; more pac.k3gcs
in the same w'3y.Bakefor 10minutes until the pastry is golden
and crisp. Removefrom the o,-en,transfer to a v;itt rack, and
kt cool.
1>
0.n •n
Prt-p:triJtWl1
time 20minuus
Ccoki11etime:,i mi11uus
CREPE
S Mak<s-
WITH ,egg,;
cups (1/: pint.300 ml) milk
J i,,;
PISTA
CHIO J>/• cups (8 o:c.225 g) all-purpose (plain) flour
z,,..,teaspoonsbaking powder
J tc3spoonbaking soda (bicarbomucof sod.1 )
FILLIN
G z t11blespoons supafinc (caster) or gr:mubtcd sugar
buna, for grc3sing
DSYRUP
AN Homcm9dcYogurt (sec page 28) , to save
fur the·sug.;Jr
syrnp
1h cups (9 oz.250 g) superfine (caster) or gr:mul:ucdsug:tr
fur tlu jiilinz

1.·•icup (2 07J50 g) shelled pist3chio nuts, crushed
z t11blespoonssupafinc (C3stcr)or gr.u,ubtcd sugar
J tablespoonorange flowerW3tcr
\\:'hiskthe eggs in a bowl,then gr3.dually whiskin the milk.

.\dd the flour, baking powder, baking sod:i(bic:i.rboiutcof
soda),and sugar and beat until combined. Lct stand for 30
minutes. Meanwhile,make the sugar syrup. Put the sugar into
3 sauccpan,pour in I cup ( 8 fl oz.250ml ) of water, :i.nd stitO\"<t
lowheat until the sugar has oompletdr dissolved.Jncreasethe
heat slightlyand bring to 3 boil. Boil,n;thout stirring, until
syrupr. Removethe pan from the heat, pour the S)TUpinto a
smsJIbowl 3nd let oool,then chill in the rdriger:itor.To make
the filling,oombine the crushed pistachios.,sug:ir, snd or.uige
flomTwater in !I bo.l·I,then set aside.\t:hen you sre readr to
cook. hC!lta 6 inch ( 15cm) nonstickskilkt or fi1ingpan snd
grC!ISe lightlyv;ithbutter. Stir the batter and 3dd a l:idlcfulto
the pan, tilting snd turning the pan so that it spreads e,-cnly.
Cook for gbout 45 seconds until the underside is golden. Shake
the pan to loosen the crepe, then flip it overwith a frosting
spatuJa(palette knife) snd oook the other side for shout 30
seconds until golden. Slideout onto a piste and repeat until sJl
the batter has be<n used. Stack the cooked ettpes interle-s,-cd
v;ithw:ix{gre!lseproot)paper. .\dd !I spoonfulof the pistachio
fillingto the middle of each crepe, then fold over snd segJby
pinching together. Serve immediately,genero~ly drii'.Uedwith
the sug:irS)TUP snd accompaniedv;.ithHomemadeYogurt.
1>0.n•n
tim.::10 minuus
Prt-p,;triJu(/11
APRICOTS S.-r't\'S8
WITH 8 apricots, hah'ro and pitted (stoned)

4 t1blespoons(2 oz,50 g) butter
POMEGRANATE
3 tablespoonslight
scant cup ( ;
or other sugar
dcmenr:i
ml) pomegranatejuice
I fl or.1200
r:1w
h (3',:'
scant cup fl oz, 100 mJ) Sugar S}TUP(sec page 33)
SYRUP grated zest of lemon
cup oz. 1.16
I
unsalted shelled pistachionuts, ground
( 1 25 g)
pbin (iutural ) yogurt, to scn·c
~heat the broiler (grill) to hot. Put the apricot hah·cs into
3 flameproofdish, fitting them snugglyin a singlelayer,add
3 Jittlcbutter to e,ch, and sprinkle "ith the sugn. Put under
the hot broiler for 5 minutes or until the sugar starts to brown
and caramdiu. Rcm1wcfrom the heat and let coolslightly.
Meanwhile,pour the pomcgnuutc juice and sugar S}TUP into
3 saucepan and bring to a boil. .\dd the lemon zest and boil
until reduced by half. Rrmo,-cfrom the heat and driz:de the
pomcgran:ttesyrup ova the :tpricots.Sprinkleu.ith the ground
pist:achios:tnd sen·c i.mmediatdy\\ith the yogurt.
ui1tc·:10 minuus
Prt-p,;triJtt(/11
PEARS S.-rt".·s4
2 t1blcspoons:tr3kor other :tnise-fl:tvom.iliqueur

POACHED S(ncrous b cup (~ oz. 120 g) sugar
thinlypattd zest of 2 lemons,cut into sfo"Crs
IN i vanill:tbc:tn (pod), split lengthu.ise:tnd seeds scraped
1.·•
4 pe:trs,peded
ARAK sc:tn I cup (s oz J50 g) pomegr:m:ttes«ds
Pour 31,: cups ( t i!: pints.850 mJ) of water into 3 deep saue<pan,
3dd the antk,sugar, half the lemon:r.est, and the \"lnill:tseeds
and bean (pod ), snd he:tt gentlyuntil the sugar tus dissolved.
lncrC!lscthe heat :tnd bring to a boil.Add the pe:trs,making
surc that they sre oompktdy CO\~rcdv;ith the cooking liquid
and sdding mott water if ne,cessary.Redu« the heat to low:tnd
poach for 30 minutes until the pears :ttt tender. Lift out the
pears :tnd set :ts.ide.Strain the cooking liquid snd return it to
the pan v;ith the vanill:tbc:tn. Bring to a boil snd boil rapidly
until S}TUPY :tnd rcduced by h:tlf. .\dd the pomegran!lteseeds
and rcmsining lemonzest.To sen·c, cut :t thin slice from the
bottom of the pears so that theystand up snd put them on
shaJlowpistes. Pour the pomegr:in:tte:tnd lemonS}TUP o,-cr
them snd serve.
OtU .U!U
I
Cooki11e
time:10minuus
ROASTED S.:rt\'S 4
figs, halv-edlengthwise
FIGS 12
6 tablespoonspomegranatejuice
2 t11blespoons dcmer.1.ra
or other raw sug:tr
AND findy gr:itcd zest of I or3.nge
1/, cup ( 11-': 01.14 0 g:)bbnchcd almonds
ALMONDS 11, cup ( 1,:. pint 150 m1) plain (natunl) yogwt
dear honey, to serve
~heat the O\'rn to 400°r 200 °c Gss .\brk 6. Put the fig
halves,cut sick uppermost,on a baking sheet, pour the
pomegranatejuice o,-erthem, snd sprinklen;th the sugar.
Sprinklev;ith the or:mgczest, put 1 almond on each fig,
sprinklingthe remainder around the sides. Roostfor 10
minutes until soft gnd juicy. Scn-c immcdiatdy with the yogwt
and a d.ro.zkof honey.
Prt-p;triJtio11
lime:10minuu-s,plusr..-s1i11e
rim.·
S.:rt\'S 10
DRIED S(nc:rous ,: ,, cups (; o:z.200g) chopped prunes

S(nc:rous,:,, cups (; o:z.200 g) chopped dried apricots
FRUIT S(nc:rouscup (5 oz.·150 g) chopped dried m:mgo
1
/1 cup (2 oz.50 g) raisins
COMPOTE 1
/1 cup (2 oz.50 g) golden r:iisins(suharus)
~nc:rous 2 cups ( 18fl oz 500 ml) appk juice

1h cups (V: pint 300 ml) orange juice
2 cinngmon sticks
8 do.'es
ju.iceand grated zest of 1.·•ikmon
3 tablespoons(dear) honey
Put all the dried fruit into a bowl. Pour the apple juiceinto
3 saucepan and heat to simmeringpoint, then pour it 0\-crthe
fruit. Let stllnd o••ernight.Pour the orange juice and generous
2 cups ( 18 fl oz,500 mJ) of water into 3 Jargc:
s:iu«pan, add
the cinnamon sticks,clo,·cs, lemonjuice and zest. gnd honey,
and bring 10 a boil. .\dd the fruit, r<ducethe heat. and simmer,
stirring occasiorully,for 45 minutes until the liquid has
thickened.Ser,·eimmediatelyor let cool and storC", co,ued,
in the rdiigcrator for up to 2 or 3 days.
1>0.n•n
tim.::20-.15 mi11uus
Prt-p,;triJu(/11
Cooki11g 1im<·:21r25mUmus
LEMON
, S.-r't\'S0
1h cups (12 oz.350ml) hca\'y (double) cream

fl
ROSEWATER
, \'!l.nilbbean
1/1
cup (''• pint
J
whole (full-fat) milk
150 m1)
h:th·cdkngthuisc
(pod),
AND 4 cardlmom pods
i cup
1.·• (3 1·•i oz 100 g) superfine (c:istcr) or gr.mulstedsugar
CARDAMOM yolks 3cggs
2 egg
BROLEE ju.iceof lemon
teaspoonrose \\''Ster
J
I
dcmCT3raor other r3.w sugar, to dccontc
Preheat the O\~n to 3ooci: 150°c Gas !'.lark2. Pour the cre!lm
and milk into a saue<pan,scrape the s«ds from the wnilh
be!ln (pod ) into the pan, and add the pod. .\dd the card:imom
pods gnd bring just to a boil, then rcmO\·cfrom the heat,
co,-cr, and let steep for 10 minutes .. \ksnwhilc, best the sugar
\\ith the eggs snd egg folks in s bowl until light snd cresmy.
Remo\'Csnd discard the vanilb bean snd card:imom pods
from the cream, rttum it to low he3t, gnd bring bad to s boil
Remo\'Cit from the he-stand gradu:dlywhisk it into the egg
mi.X'turt.Strain the custllrd into a small bowl and then pour
into 6 r:imdcins.Put the r:imekinsinto a roasting pan gnd
pour in enough hot w:iter to come hslfway up the sides. Put
the pan in the O\'Cnand bake for 20--25 minutes or until the
custards are ne3rly set. Remove from the ro3sting p3n and let
cool. \\;"henresdy to se:r\·e,sprinkle the demer:in sug3r e,·enly
0\-erthe custards and c:iramdiu either \\ith a cook's bl™'
torch or by placingbriefly under a preheated broiler (grill).
Serve immediatdy.
Prt-p,;triJtt(/11 ur15 minuus,pluschillingtime·

tti1tc·:
S.-rt".·s
6-8
SWEET 3'·: oz 100

g crushed g:r.i.tumcrackers (digesti,·ebiscuits)
; tablespoons(J' ·•i oz, 100 g) buner, melted
CHEESE S(ncrous I cup (9 oz 250 g) ricotta cheese
2 heaping teaspoons confectioners'(icing)sugar
PUDDING 2 t1blcspoonsor3.ngcflowerwater
3 tablespoonsground pistachio nuts
Put the grah:imcr.icka (digesti,·ebis.cu-it)crumbs into a bowl,

pour in the melted butter,and mix wdl. Spoon the mi.X'tlll'e
into s 6 inch 15cm loose-bottom cake pan and press down
firmJy.Chill in the refrigeratorror I hour ..\kmwhile, beat the
ricotta \\ith the confectioners' (icing)sugar and or3.ngcflower
\\'3tcruntil smooth. Spoon this mi.xtlll'eO\'tr the crwnb layer
and smooth the top. Decor3.tc\\ith ground pist3chiosgnd chill
until to f(ady to sen·e.
OtU .U!U
Prt-p:triJtWl1 , fius ru1imgtinu
time 20-.15minutes
Ccoki11etime:5-· m;nw.·s
DONUTS Mak<su--15
WITH 31i, cups (14 oz.400 g) all-purpose (pl,in) flour,

ROSE
PETAL Jem-dope acti\·cdry (fast-action) )'e!!St
3 tablespoonsinstant milk powder
3 tablespoonssunflow~roil, plus extr:i for brushing
JELLY !lnd d«:irfrying
3 tablespoonsrose petal jdly or ism, or stnwlxrry jellyor jam
sug:ir,for dusting
J~;.;tl..:, J ..:.,At, A.,J); Sift the flourin to a bowl, srir in the )"CS.St snd milk powder,
j.s,n and make a wdl in the center. Pour the oil and 11/, cups
(1/: pint 300 ml) oflukew:mn w:itcr into the wd) and bring
togetherthe flour"ith your hands to form a dough. Add a link
more water if the doughseems too dry. Knead the dough for JO
minutes until it is smooth and dasric. Put it into a dean, lightly
flouredbowl, covern;th a dish tQl.\·d,and kt stsnd in a w:trm
pbcc for I hour until doubled in size. Punch down (knock
back) the dough, turn out onto a lightlyflouredwork surface,
and kneadfor J minute. Divide the dough into 15balls, the slzc
of golfballs. ~1atten a ball "ith your fingers. add '···! teaspoon
ofidly or jam to the middlc,and roll the dough back into a
smooth ball, enclosingthe jam compktdy .Youm!lyneed !I little
water to help the dough seal. Repeat this with all the dough
balls. Lightlybrush a baking sheet "ith oil, put the donuts on
it, and co,·cr "'ith a dish to"·cl. Let stand for 30 minutes to rise.
Heat the oil ins hrgc deep-fryer to 350°►- 18o 0c or until a cube
of day-old bread browns in 30 seconds. Add the donuts to the
hot oil, in batches, snd cook, turning once "'ith a long-handkd
slotted spoon, for 5-6 minutes. Lift out, drain on paper towels,
and dust with sug-ar.Sen-e warm.
Iilricti.·s
of donut
To mske ring donuts, simpk fbtten the dough ball "'ith your
fingerand cut out the middle with a small cutter. Let rise again
and then deep-fry for 5 minutes, turning once. Dust in sugar
and serve wann. Don't throw sway the middle piece of dough,
just re-roll in to a smgllball, kt rise, and then deep-fryfor 3
minutes. Dust "ith sug:irsnd serve.
1>0.n•n
Prt-p:triJtWl1
time J minuu-s,plusch,1/ing
tim.·
MUHALLABIEH S.:rt\'S 4
3 hesping tablespoonscornstarch (cornflour)

5 cups (2 pints..% litres) milk
2 heaping tablespoonssug:ir
i cup ( 2 07J 50 g) shcUcdpistachio nuts, ground
1.·•
4 tea.spoonsrose jdlyor jam (optional )
fur th.·syrup
~nc:rous 11.•·
: cups ( JI oz 300 g) sugar
J lrmon leaf
J lemonslice
ju.iceof i.,: lemon
Mix:the cornstm:h (cornflour) to a paste "ith !! little of the

milk. Pour the remainingmilk into !I sau«pan !Indbring to a
boil o,-erlowheat. Gndu:dly stir the cornstarch paste into the
milk with a wooden spoon and coOk,stirring constantJy,until
the mi,."tl.lrchn thickened..\dd the rose "11tcrand sugarand
stir for a few minutes until the sugar has dissoh-cd. Remo\~
the pan from the he!!tand carditlly 13d1cthe mi.xtu« into 4
indi,idugJscning dishes. Ltt cool compktdy and then chill in
the refrigentor for st least 3 hours or o,-tmight. M.eanwhile,
make the S)TUp. Put the sugar into a he-!1\·y saucepan,pour in
11, cup ( 11~ pint 150 m1) of W3ter,and stir 0\-crmedium heat
until the sug:i.rhn dissolv<d.,\d,d the kmon Je3f,slice, 3nd

ju.iceand bring to a boil. BoilgentJy,,\ithout stirring, until
syrupy, then remO\'(from the hest. Pour the S)TUP into a small
bo,\·),kt oool,gnd then chill in the refrigerator.To serve, pour
the syrup o,·er the top of the chilled desserts, sprinkle"ith the
ground pist:l'Chios, and ,dd I teaspoon of rose jelly,if using.
t;mc5 mfoulc."'S
Prt-p;triJtW11
Cooki11e 1im,.·:15-20mfou1.."'S
SEMOLINA S.-rt".·s 4
PUDDING scantcupcupscupoz.(5150pints.·
3~'"
oz.
1/,
900
I
milk
(Jh
semoliru 150 g)
mJ)
superline (c:i.ster) or gnnufated sug:ir

(s g)
i tea.spoonsorange flO\\-eT water
freshfruit, to serve
Put the milk.semolina, and sugar into 3 saucepan snd bring

to a boil, stirring constantJy.Cook,stirring, until smooth
and thickened.Stir in the orange flowerwater. RcmO\'e
the psn from the hest and di\ide the mixture 3.lllong4
indi\idugJsening bowls. Let coolcompletely,then chill in the
refrigerator.Serve topped "ith fresh fruit.
11r
:..unn
tim.::15mUmus
Prt-p,;triJu(/11
HELLOEL S.-r't\'S4
JEBBEN 1/, cup (s oz.150 g) superfine (c3.Ster

7 oi.200 g mozzattllacheese,diced
J t:ablcspoonrosew:ucr
) or gr:mul:ttedsugar
(SEMO
LINAPUD
DING) juice of l.l: lemon
~-.cup (4~': oz.130 g) scmolin:i
crushed shelled pistachionuts, to decor.1.tc
fur the·syrup
1 cup (7 oz.200 g) superfine(c3stcr) or granulsted sugar
1 tablespoon rose \\·stcr
juice of I lemon
Put the sugar into s l:ugc ssuccpan, pour in 1 116 cups (1, : pint
300 ml) ofwstcr, and bring to s boil, stirring until the sugar
hs.scomplctdy dissolved.Add the mo123rcllaand stir until
mdtcd, then stir in the rose water and lemonjuice. Add the
scmolins and cook. stirring constantly,until thickened. Remo\·c
the pan from the heat. M.akc-the syrup. Put the sug:irinto a
saucepan,pour in 4 tablespoonsof w:1tersnd srir 0\-crmedium
heat until the sug:ir has complttdy dissoh'l:d. .\d,d the rose
\\'3terand lemon juice, increasethe heat to high,:i.ndbring to
a boil. Boilv;ithout stirring until the mixtureha.sa light S)'TUPY
consistency.Remo\·efrom the heat and let cool. Pour 9 linle of
the cooled syrup onto a work sul'facesnd tip the semolin3onto
it. Usinga rollingpin, roll out to 1/: inch I cm thick. BrC3kinto
pieces snd p'3ce in 9 bowl. Pour O\'crthe remainingsyrup ffld
sprinklev;ith crushed pisuchios.
tim.::15minuus,pluschllli11g
Prt-p,;triJu(/11 tim<·
S.-rt".·s
O
ORANGE 5 cups (2 pintsr1.2 liters) milk
FLOWER l/ , cup (-4or.,120g) riceflour (ground rice)

11, cup (-4oz 120 g) superfine (caster) or gnnubted sugar
2 tablespoonsorange flowerwater
MILK ~-.cup (3 oz.·So g) unsalted shdled pistachio nuts.

coarselyground
PUDDING rose petal jellyor j:im. toscn·e
Pour the milk into a ssucep:u, and bring to 9 boil, then add
the rice and cook, stirring constantly,until it starts to thicken.
Stir in the sugar and cook, stirring constantly,until dissolved.
Removethe pan from the hC3t,stir in the or:mgcfiou~ru--stcr,
and divide among 6 scning dishes. Let cool, then chill in the
rdiigcr.nor. Serve sprinkled\\ith the ground nuts :i.nda linJe
rose petal jc:lly.
DU. ..$Uf$
tim.::5-10 minuus
Prt-p,;triJu(/11
Cooki11g 1im<·:
4(rjo minuu-s
RICE S.-r't\'S4
1/1 cup (s oz.150g) shon gnin (pudding) rice

PUDDING 3~-·~cups (1h pints.·gooml ) milk
3 tablespoonssuperfine(caster) or g:ranuJ:uedsugar
dash of orange fiow~r W'3tcr
i cantaloupe mc:lon,seededand cut into cubes
. - . ))· i
1.·•
.....l.,.!L
J cup (4 oz. 120 g) shdled pistachio nuts, crushed
Sug:ir Syrup (sec page 33), to serve
Put the rice, milk.snd sug:trinto a saucepan and bring to a

boil,stirring until the sugar has dissoh-c-d.
Simmer,sri:ning
occasionally,for -10 minutes until the rice is tender. Remo,·c
the pan from the heat and let cool. Stir in orange fiO\\'<rw:itcr
to taste. Dividethe rice pudding among4 individualsaving
dishes and chill in the rdiigcl'3tor.1bscrvc, top "ith the diced
mdon m1dpistllchionuts and dri:a:k\\ith sugar S}TUp.
tim.::;o mi11uus.,
Prt-p,;triJu(/11 plus us tingrim<
Cooki11g 1im<·:
JOmUmus
ORANGE Mak.·s1 lb 2 o::.wot
cups ( r lb450 g) plain {tutura1) set yogun

FLOWER 2
! cups ( 1 pint 600
2 1.•· ml) whole full-fatmilk
J tablespoonsorange flowerwater
WATER 1 \'!l.nilbbean (pod), hah·ed lcngth\\ise
AND fur tlu sugarsyrnp

1/1 cup ( 2 \ 1:!oz.65 g) sugar
PISTACHIO te3spoonrose u,-ster
J
cup oz.·So shdled pistachio nuts, coarsdy chopped
1/, (3 g)
YOGURT Put the into a bowl and set 9sidc.Pour the milk in to
)"Ogwt
3 saucepan and heat gently until a froth forms on the top. then
remo\-cfrom the heat and kt coolslightly for 5-10 minutes.
Gndually stir the hot milk into the yogun, ro•cr with plastic
wrap (clingfilm),co,•er u,ith a dish towel,and let stand
O\<tmightin 9 warm pl:1ce.(Jt is \·cry important not to mm•e
the pan or rcmO\'Cthe towd.)l'he follo,\ing day,add the or:inge
flowerwater snd the s«ds from the vanillabean (pod)1 stir
only on«, and put the pan in the refrigeratorfor I day to set.
Make the S)TUp . Dissolvethe sugar in 5 tablespoonsof water in
3 saucepan and set 0\-Crmedium he9t until it turns S)TUpy .• \dd
the rose water and pistachio nuts. Serve the orange fl.O\\-Cr
w:iter
yogurt topped "ith S}TUP pistachio nuts.
111:uun
,·
♦
'1/
I
, I
time:-.,o
Cooki11e mimacs
SPICED
RICE S.:rt\'S 4
~nc:rous -h cup (6 oz.1;5 g) short gnin (pudding) rice

PUDDING scant I cup (6oz li5 g) superfine (c3stcr) or granuJatedsugar
1h cups (1 pint6ooml ) whole (full-fat) milk
1 cinnamon stick
116 te!!spoon grated nutmeg
1 tablespoon rosew:ucr
1 tc3spoonground cinnamon
3 tablespoonsslfrcred (flaked) almonds. to~ted
Put the rice and sugar into a saucepan, pour in the milk,and
bring to a boil. Rcdu« the heat, add the cinrumon stick. stir in
the nutmeg, and simmer, stirring oe<:i.sioiully,for ,40 minutes
until the ri« is tender. RcmO\'C the pan from the heat. Rcmo\'C
and disc:i.rdthe cinmimonstick snd set the rice aside to cool.
.\dd the rose w:1tcrand stir wdl. Spoon the ri« pudding into
a largedish. Sprinklewith the ground cinnamon snd almonds
and serve hot or cold.
time 10 minuu-s,plus
Prt-p:triJtWl1 chillingtime
S.:rt\'S 4
CINNAMON J \'3.nilbbean (pod), split lengthwise
AND 2
1
cups ( c lb 2 Oi'J 500 g) plain (naturaJ) yogun
/, cup (3 oz,.So g) superfine (caster) or granulated sug:ir
HONEY
YOGURT J tablespoonorange flowerW3tcr
1 tc3spoon(dear) honey
PUDDING J cm-dope gelatin powder
i,,.S
;J_;.:b:.5
~llcz,~ I SC1"3p the v3nilJaseeds into a bo"·l,add the yogW1,sugar,
orange flowerw:itcr,honey. and cimumon, and best until the
✓;I sug:ir has dissoh-cdand the mO.t1.m: is creamy.Put the ~btin
into !1 small heatproofbowl !lndpour in 4 t11blcspoons of hot
water. Once the gelatin has dissoh·ed,pour it into the yogun
mO."tUre and mix wdl. Dividethe mixture 3lllong4 dishes and
chill in the refrigeratorfor 2 hours.\Ou can scn·e the dcsscn.s
in their dishes or dip the bottom of the dishes into hot w:itcr to
loosenand then turn out the desserts onto 3 plates.\\1lichcvcr
way you choosc1 dccontc \\ith the gn.ted orange ust.
Prt-p:triJtWl1
time J minulc."'S
Ccoki11e time:, lio11r
10mi11uus
WHEAT S.:rt\'S0
2 cups ( q. oz, 400 g) whole wheat berries,

BERRY soaked in cold water for 24 hours
2 cinn!lmonsticks
DESSERT 41··! tablespoons( 1oz.25 g) anise seeds (aniseeds)

2 t11blespoons rose w:1tcr
•..·: cup (3 oz.100 g) superfine (c:istcr) or gr:mul3tcdsugn
scant I cup (3h oz.100 g) shcUcdwalnuts
~~ ,_~
, Dr3.inand rinse-the wheat, put it into 3 saucepan, pour in
':~ ~ I ) of water, :md bring to s boil..\dd the
5 cups (2 pintsi'h litC'T'S
cinnamonstickssnd anise seeds(aniseeds) , reduce the he!!t,
and simmer for 50 minutes. Stir in the rose ""-stcr,sugar,and
\\'3lnutsand simmer for another ICH 5 minutes. Scn-cwarm.
Prt-p;triJtio11 , pluschillingtinu
lime:JO minutes
S.-rt".·s
4
CHOCOLATE semisw~ctdark chocobtc,

)' ·: oz. 100 g (plain)
COFFEE 5or.,brokenwhite
into pieces
g milkchocobtc, broken into pieces
)' ·: oz. 100
chocolate,brokeninto pieces
150 g
MOUSE scant
t11blespoonsLebanese
cup
2
I
with Urdamom (see page 45t)
Coff«
hea\;· (double) cream
( i fl oi.200 mJ)
4 egg whites
3 tablespoonssuperfine (caster) or granuJatcdsugar
3 tablespoonsground pistachio nuts
Put the chocolateinto 3 sepa1'3teheatproofbo.l·lsand melt

each O\<tr!l scpante saucepan of simmeringwater.Stir half
the coffeeinto the semisweet(pbin) chocolateand half into
the milk chocol!1tc.Let the chocolatecool slightly.\t:hisk the
cream until soft pc-sksform. Stifflywhiskthe egg whites in
another bowl, then gndu9lly whiskin the sugar. Dnide the
cream among the bo,\·lsof chocobte !Indfold in. Di,ide the
egg whites among the bo,\·lsand fold in. Spoon the semisweet
chocolate mi.xtu« C\-c:nlyinto 4 glassdishes,add the milk
chocolatemi.xtu«, !Indtop with the whitechocol!1tcmilCture.
Chill in the refrigeratoruntil ready to serve. Serve decorated
\\ith the ground pistachio nuts.
WIIUf H'.R•T nunaT
Prt-p:triJtWl1
time ~40 minulc."'S
Ccoki11e
time:15minuus
ZALABIYEH S.:rt\'S
1/,
10
cup (''• pint 150 m1) whole (full-fat) milk

5 tablespoons(2 1··! oz.65 g) buncr
2, ,., cups ( 12 oz.350 g:)all-purpose (plain) flour,
scant I,, cup (Jh oz. ,40 g) superfine (caster)
or granufatcdsug:ir
J cm-dope acti\·cdry (fast-action) yesst
1% cups (i oi.200 g) confectioners' (icing) suglt
Pour the milkin sm,11psn, sdd the butter, and heat until the
butter has melted. Removefrom the heat and kt cool. Sift the
flourinto a large bowl,stir in the sug:irand yeast,and make
a wdl in the middJc. Pour the liquid into the wellsnd bring
togetherto fonn !l dough. Kne:1dfor 10 minutes until smooth
and elastic. Put the dough into!! lightlyfio0ttd bowl,co,-er
\\ith a dish towd, and kt mt in a wmn place for I hour until
doubled in siu. Punch donn (knockb3ck) the dough and
knesd for a few minutes, then roll into 3 longsausageshape on
3 JightJyflouredwork swface. Divide the dough into 10pieces
and roUc3ch one into small sausageshapes. Score "ith 5~
linesand put onto a lightlyfloured bakingsheet. Let stand in
3 w:mn place for 30 minutes until risen..\tegnwhile preheat
the o,-tn to .p 5°F 22oec G!ls ;\h.rk ; . &kc the zaJabiy~hfor 15
minutes, then transfer to a ,\ire rack. Mix the conf«tioners'
(icing) sugar ,\ith 4 ubkspoons of\\'3ter in a large bowl. Dip
the zalabiychinto the mixture, then put them on a n;re nck.
Prt-p:triJtion
1imc:,_,.minuu-s,plusch,1li11e
rim.·
Cooki11e 1imc:15minuus
PALA
CE S.-rt".·s
4
4 thick (1,\inch,2 cm) sliceswhite brcsd, crusts remo\·ed

PUDDING 1% cups (14 fl oz.400ml) Sugar S)TUp(sec page 33)
Jh cups (12 fl oz.350ml) whole (fuU-fat) milk
3 tablespoonscornstarch (cornflour)
2 tablespoonssuperfine(caster) or gr:mubtcd sugar
1h cups (V: pint 300 ml) hea\·r (double) cream
1.16
cup ( 1 oz.25 g) shelledpistachio nuts, finelyground
candied (glaci:) cherries, to d«or:ue
Toost the bread on both sides. Lay the to~ted bread in an

8 inch,20 cm square dish. Pour the Sug:trS)TUPO\-Crthe bread
and set aside to be absorbed whileyou make the sauce. Pour
the milk into a psn snd stir in the cornstarch. Heat gently,
stirring constandr nith a wooden spoon. \\1len it comes to a
boil, add the sugar and simmer, stirring constantly,until thick
enough to coot the back of the spoon. Pour the sauce O\-Crthe
bread, let cool, snd chill in the refrigcr:ttoruntil set. ~:hip the
cream in !I bowl n,ith an electricmi.xer. Spoon it into 3 pastry
(piping)bag and pipe on top of the dessert. Sprinklev;ith
ground pistachiosand cherries. Chill until ready to serve.
riJU(/11 tim.::J<r/ Omi11uU'S,p/u
Prt-p,;t s /rt·c::i11
g timt.·
Mak.·s 2Vicups(1 pim.oooml)
VANILLA 1 cup (8 ft oz.250 ml) whole:(full-fat) milk
cup (8 ft oz.250 ml) heavy(double) cream
ICE
CREAM J
J \'3.nilb bean (pod ), split lengthwise
6eggyolks
1/1 cup (-4oz 120 g) supc:riinc: (caster) or gnnubtc:d sugar
Pour the milk and ettam into a saucepan, scni.pcthe \'anilla

seeds into the:pan nith the point of a knife:,and sdd the:bean
{pod) . Bringjust to s boil, then tum off the heat and let ste<p
for 30 minutes. Beat the:egg yolks \\ith the:sugar in s bowl until
pale and creamy. Rcmo\·c:the:,'3.nilb bean from the:pan and
discard. Bring the:mi.xtu« just back to s boil, then smin it into
the eggyolk mi.xtu«, stirring const:antly.Pour the:custard into
a dean saucepan and stir const:andyo,-crmedium heat until it
stl1rtsto thicken and thinJycoats the:back of a wooden spoon.
Remove from the heat, pour into a bowl, and let cool, then chill
in the rdi'igcr3tor for st lesst 30 minutes lxfo!'("churning in sn
i« cream mskcr until slmost frozen.Transfer to s fn:czcrproof
contsiner and stott in the freezeruntil rcquim.i.
riJu(/11tim.::45,,,;,mu s,plus/ m ·=i11

Prt-p,;t g time
Milk.·s 2 (1: cups (1 pim:oooml)
VANILLA J cup (8 ft oz.250 ml) whole (full-fat) milk
cup (8 ft oz.250 ml) hesvy (double) crcsm
AND J
J \'3.ni
lb bean (pod ), split lengthwise
PISTACHIO 6eggy olks
11, cup (-4oz 120 g) superiine (csster) or gnnubted sugar
scsnt I cup (3h oz.100 g) unsshed shelled pl'Stachio nuts,

ICE
CREAM coo.rsdychopped
Pour the milk and ettam into s ssuccpan, sen.pc the \1lllill3
seeds into the pan ni th the point of 3 knife,snd sdd the lxsn
{pod) . Bringjust to s boil, then tum off the heat snd let st«p
for 30 minutes. Best the eggyolks \\ith the sugar in s bowl until
pale and creamy. Rcmo\·c the ,'3.nilb bean from the pan and
discsrd. Bring the mi.xtu« just back to s boil, then smin it into
the eggyolk mi.xtu«, stirring constantly. Pour the custsrd into
a dean ssucepan snd stiro\~r medium hest until it st:sm to
thickensnd thinlycoots the back of 3 wooden spoon. Remo\·e
from the hcat 1 pour into 3 bowl1 snd let cool. Chill in the
rdTigcntor for st lesst 30 minutes lxforc churning in an i«
cresm nuka until almost frozen.Gently fold in the pl'Stachios.
Transfer to 3 fr«zcrproof container snd store in the freezer
until required.
w 111:uun
tim.::;o mi11uus.,
Prt-p,;triJU(/11 plusJr.•c;ngtim,:
Mak.·s2Vi cups(1 pim.oooml)
PISTA
CHIO Jt,,; cups (5 oz. 150 g) unsalted shc:llc:d
pistl.lchionuts
1/1 cup (-4or.,120 g) superfine:(caster) or gnnubtc:d sugar
AND 4 egg yolks
ROSEWA
TER J
J
cup (8 ft oz 2 50 ml) whole:(full-fat) milk
cup (8 ft oz.250 ml) heavy(double) cream
J t:ablc:spoon rose:w:uc:r
ICECREAM Put half the nuts and half the sug:ir in 3 foodprocessor and
process until veryfine:. Coamly chop the:remainingnuts.
Beatthe egg yolks"ith the remainingsugar until pale:and
creamy.Pour the milk snd cream into a S3ucepan,add the:
pist:achiomixture,and bring almost to a boil. Rcmm'c:from the:
heat and smin into the egg yolkmixture,stirring constandy.
Pour the custard back into a dean ssue<pan~indsrir o,·cr
medium heat until it starts to thickenand just coots the back
of a wooden spoon. Rcmm-tfrom the heat, pour into a bowl,
and let cool. Stir in the:rose:w:itc:r,then chill in the rcfrigcl'3tor
for st least 30 minutes before churning in sn i« ettam msk<r
until slmost frozen.Gently fold in the chopped pist3chionuts,
mnsfrr to s freczaproof cont:ainer,and storc in the freezer
until required.
tim.::15111inuu1
Prt-p,;triJu(/11 1plusfra::i11gtim.·
Milk.·s2 (1: cups(1 pim:oooml)
STRAWBERRY
3 cups ( 1 lb 2 oz 500g) sli«d smwbcrries
AND 1h cups (V: pint 300 ml) he3\1'(double) m:sm
1h cups (5 oz. 150g:)confocrionas' (icing) sug:ir
PISTA
CHIO scant I cup (3h oz.100 g) unsslted shelled pistachionuts,
coarselychopped
ICECREAM Processthe strawberriesins food processorto s smooth puree.

You should hs\~ 2 cups (t6 fl oz,450 ml). Pour the puree into
3 bowl, sdd the cream snd sugsr, snd whisk until thoroughty
combined. Chill in the refi"iger3torfor st ksst 30 minutes
before churning in sn i« ettam mskcr until slmost froun.
Gently fold in the chopped pistllchios,tnnsfcr to 3 frcczcrproof
contsincr, and storc in the freezeruntil rcquircd.
DU...$Uf$
tim.::J<r/O mi11uU'S,p/us
Prt-p,;triJU(/11 /rt·c::i11g
timt.·
HONEYCOMB
buna, for gre:i.sing
cup oz,.So superfine (caster) or granulated sug:ir
1/1 (3 g)
ICE
CREAM 2 t1blespoonstight com (golden)
2 S)'TUp
t3blespoonsbaking soda (bicsrbon!ltCof socb), sifted
WITH J qwntity\·anilb Jee Cream (sec page ,441) made without the
vanilla bean (pod) m1dusing only -1eggs
PISTACHIOS scant I cup (3h oz.100 g) unsalted shelledpl'Stachio
coa.rsdychopped
nuts,
AND 2-% cups (2 oz5og) c:mdicdrose petals
ROSE
PETALS Make the honeycombtoff« (sponge candy). Grc3scand line
3 shallowbaking pan. Put the sug:ir ~indS}TUP into 3 pan and
heat gentlyuntil the sugar hls dissoh-td, then increasethe heat
and cook until a golden brown c3f3md forms.tmmcdi:ttdy
remo,-cthe pan from the heat ~indstir in the baking sod:i
(bicarbonate of soda) :1ndpour into the prepared pan. Lct cool.
After churning the ice cream base, break the honeycomb toffee
into small pi«cs and g<ndyfold them into the almost fro1..en
mO."tUretog<tha "ith the pistachiossnd rose pctaJs.Transfer to
a fr<ezerproofcontainer 3nd store in the frcc-1.eruntil required.
Prt-p,;triJtt(/11
ui1tc·:
15minuu11plusfra::i11g
rim.·
WATERMELON
6 cups 1.·•
i ( 2 11, lb J kg)cubed watcnndon flesh(seeds removed)
1/1 cup(,401., 120 g) superfine(caster) or gnnubted sugar
AND J te3spoonor.1.nge flowerw-stcr
ORANGE Put the w:umndon fleshinto a foodprocessor3nd process
WATER until
FLOWER cups
smooth.Youshould ha\-c cups
pint.
oz.,450 ml)
2
v;-atermdonpuree. Put the sugar into s3uccpan, pour in
( 16 fl
3
ml) of water,3nd stir O\~rmedium heat until
(1/: 300
1•1•
SORBET then boil,"ithout stirring, for 5 minutesuntil slightlyS)'TUpy.

the sug:ir has dissoh-ed.Jncreasc-the heat and bring to a boil,
Removefrom the heat and let cool, then stir in the watermelon
put« and orang<flO\\~rW3.ter . Chill in the refrig<ratorfor 3.
le!!st30 minutes, then churn in an ice cream maker until almost
froz<n.Altcm:1ri\-c-ly,
pour the cooled miicturcinto a shallow
fr«zcrproof container and freezeuntil firm, whiskingC\<try
hour "ith a fork to stop ice CT)-Stals
from forming.
DU..$ Uf$
tim.::10minuus,plusJra::i11gtim.·
Prt-p,;triJu(/11
LEMON J cup (7 oz.200 g) superfine(c3stcr) or granulsted sugar
Jt,,; cups (1/: pint.300 ml) strained lemon jui«
SORBET (about 6 lsrgc lemons)
findy gr:itcdzest of I kmon
· .. 11
1.:,bl:.. Put the sugar into 9 ssucepsn, pour in 1II, cups (b pint
Jr:," . 300 ml) ofwstcr, and srirova low heat until the sugar tus
dissoh·cd.Jncre-sscthe heat and bring to a boil, then boil,
\\ithout stirring, for 5 minutesuntil slightlyS)'TUpy. Remove
from the heat and let cool, then stir in the lemon juice and
lemonzest. Chill in the refrigeratorfor st least 30 minutes, then
churn in an ice cream m.aka until almost froz<n. .\ltcmati\·dy,
pour the cooled mi:<turcinto a stullow freezcrproofconuincr
and frcczcuntil firm. whiskingevery hour \\ith 9 fork to stop
i« crystals from forming.
Prt-p,;trau(/11
ui1tc·: /ruzi11gtimt.·
J<r/Omi11uus,plus
Mak.·s.?~': cups(1 pi1116oom/)
ROSEWATERqwntity\·anilb Jee Cre3m,m3de \\ithout the vsnilb lx3n
J
ICECREAM te3spoon(s«rosepagew-ster
J
44t)
(pod )
~'hen the i« cmim h3.Slxen chilled in the rdri~rator, stir in

the rose w-ster3nd chum in 3n ice cream maker for 30 minutes
until gJmostfrozen.1hnsfer to 3 fr«urproof cont3ine:r3nd
store in the frcezcruntil required.
tim.·:10minuus,plusJrazi11g
Prt-p,;trau(/11 rim.·
Mak.·s2(1: cups(1 pi111 :oooml)
ORANGE 1/, cup (s

oz.150 g) superfine (caster) or gr:mulatedsugar
1h cups (V: pint 300 ml) strained or.inge jui«
AND (3bout 3 or.inges)
te3spoongrated fresh ginger
GINGER J
Put the sugar into s s3u«pan, pour in 111, cups (b pint 300 mJ)
SORBET of W':ltcr,3nd stir O\'C'rlowheat until the sugar h3.Sdissolved.
lncrcssc the heat 3nd bring to a boil. then boil1 "ithout stirring1
for 5 minutes until slightlysyrupy.Rcmo••efrom the he3t 3nd
let cool, then stir in the or:ingejui« and ginger. Chill in the
n:ftiger.norfor 3t least 30 minutes, then churn in 3n ice cre3m
milir until sJmost frozen.. \ltem3ti,·dy, pour the cooled
mO."tUn: into s sh3llowfr«zerproof cont3incr 3nd frceze
until firm,whiskingC'\-Cry hour \\ith s fork to stop icecryst3ls
from forming.
OtU .U!U
tim.::5 mi11uu--s
Prt-p,;triJU(/11
Mak.·s1 sm,11I pot (r,rch-u)for -.1-0
WHITE
COFFEE 4 he:i.pingteaspoons Lcb:mesccoffee
WITH
ORANGE scant I cup ( ; fl 01.1200 ml) whole (full-fat) milk
J tablespoonorange fiou'<r\\·stcr
FLO
WERW
ATER
Put the coffeein the pot and pour in boilingwater to fill it
v;ithinI inch 2.5 cm from the top. Bring the coffeeto a boil,
then l"(mO\~from the hc3t, :i.ndstir. Rcp<stthis 4-5 rimes until
the coffeeno longer froths but boils smoothJy.Pour the milk
into s small ssucepan snd bring just to a boil. Add the or.mgc
flowerwater and remove from the he-st. Divide the milk equally
among 4 cups and add the freshJybrewed coffee..\foe together
and serveimmedistdy.
tim,:;j millUU'S
f>rt-p,;tTiJU(/11
Mak.·s1 sm,11I
pot (r,rch-u)for 4-0
BLACK
COFFEE 4 heaping teaspoons Lcb:mesccoffee
WITH
ORAN
GE 2 t1blespoonsor3.ngcflowerW3tcr
FLO
WERW
ATER Put the coffeein the pot and pour in boilingwater to fill it
v;ithinI inch 2.5 cm from the top. Bring to a boil, then remo,-c
from the heat and stir. Rcp<3tthis 4-5 rimesuntil the coff« no
long frothsbut boils smoothly. Stir in the orang<fiou~rW3.tcr
3nd serve.
tim.::5 mi11uu--s
Prt-p,;triJU(/11
Mak.·s1 sm,111 pot (r,rch-u)for 4➔
LEBANESE 4 he:i.pingteaspoons Lebanesecoff«

COFFEE \\ithin
Put the coff« in the pot 3.ndpour in boilingw:i.terto fill it
inch 2.5cm from the top. Bring to 3.boil, then
I
remo,-cfrom the heat and stir. Rcpe:i.tthis 4-5 rimesuntil the
coffeeno long froths but boilssmoothJy,then serve.
011:su
Ln,1,sut corrn
tim.::5 mi11uu--s
Prt-p,;triJU(/11
Mak.·s1 sm,11I pot (r,rch-u)for 4➔
LEBANE
SE 4 he:i.pingteaspoons Lcb:mesccoffee
8 cardl!llom pods, lightlycrushed
COFFEE Put the coff« in the pot and pour in boilingwater to fill it
WITH \\ithin I inch 2 .5 cm from the top. Bring to a boil, then rcmO'•e
from the heat and stir. Rcp<3t this 4-5 times until the coffee
CARDAMO
M no longerfroths but boils smoothly. .\dd the cardamom pods
and kt steep O\'et lowheat for 5 minutes, then n-:mo,·cthe
pods and serve.
tim,:;j millUU'S
f>rt-p,;tTiJU(/11
S.-r't\'S Z
MINT
TEA J tC3bag
2fresh mint sprigs, plus cictrato dccor.1.tc
dear honey, for dri:a:ling
Put the tea bag into a teapot ,nd pour in 2 cups ( 16 fl oz.
450ml) ofboiling W3tcr.Lt:t stand, stirring occasionaOy,for
30 seconds. then l'(movcthe bag,Add the mint sprigs,and let
steep for 5 minutes. Smin the tea into he!!tproofgbsscs. add
:i.ndserve.
3 drizzle of honey to each, dccor.ttc\\ith mint le!!\-CS,
Prt-p,;triJtt(/11
ui1tc·:10 minuus
S.-r't\'S Z
ROSE
PETAL 4 tablespoonsdried rose petals, plus elctr.ito decorate
thinlypared zest of I lemon
TEA 2 tablespoonsdear honey
lemonwedges,to serve
Put the rose petals, lemonzest. and honey into 3 te-spot, pour
in generous 2 cups ( 18ft oz 500ml) of boilingwater, and
let stand for 5 minutes. Str.iinthe tea into heatproofgla.ues,
decor3te \\ith lemon\\'<dgcsand rose pet:aJs,and se,...-e.
011:su
..
Prt-p:triJtion
1imc:10minuic."'S
S.:rt\'S Z
ANISE
SEED J te3spoon anise s«ds
1 te3bag
TEA 2 kmon slices. to scr,·c
Put the anise seeds into 9 heatproof jug, pour in J cup (8 fl

oz.250 ml) of boiling water, and kt steep for 10 minutes. Put
the tea bag into 3 pot, pour in generous 2 cups ( 18 ft oz.500 mJ)
of boilingW'3tcr,andlet b~, for 3 minutes. Smin the gni:s<
sced-ffa\'orcdliquid into the pot of tc3, pour into cups, snd
scn-c with a slice ofkmon .
time 10 minuu-s,plus
Prt-p:triJtWl1 chillingtime
S.:rt\·so--8
POMEGRANATE
thinJypared and iui« of lemons
1..est 4
•..·; cup (3'··; oz g) superfine (c3stcr) or gr.mutatedsugar
LEMONADE~nc:rous
ice, to
cups oz 2
SCT\"<
100
ml) pomegranate ju.ice
(18 fl 500
Put the lemon ust gnd iu.i« into a he!!tproofjug. add the
sug:tr, and pour in 3 cups (11/, pints.150 mJ) of boilingW'3tcr.
Sct !!sickgnd kt cool gnd steep, stirringoccasion:dly.Once
cold, strain into another jug, stir in the pomcgrm:tte ju.ice,
and serve o,-cri«.
1111:su
)
..
., •
•
..v
Prt-p,;triJu(/11
S.-r't\'S 8-10
CLOUDY thinlyp3tC'd and juiceof 8 ltmons zest

~nc-rous cup (8 oi.225 g) superfine (caster)
LEMONADEi«,or granubtcd sug:ir I
tO SC'TYC
Put the lemon ust gnd juie< into 3 he!!tproofjug, 3dd the
sug:tr,and pour in 6 1/, cups (2V: pints. 1.5 liters) of boiling
water. Set ssidc and !ctcool and steep, stirring occasionaOy.
Oncc cold,str:iin and scr,·c m'<rice.
Prt-p,;triJu(/11
S.-r't\'S0
APPLE
,MINT
, thinlypared zest ~indjuiceof 6 lemons
thinlyp3tCdzest and juiceof 2 limes
GINGER
, gr:mulatcdsugsr
1/, cup (s oz. 150 g) superfine (C$ter ) or
2 inch.5 cm piece of freshginger,peeled and sliced
AND 20 fresh mint lea\-cs
S(ncrous 2 cups ( 18 fl oz.500 ml) apple juice
LIME limewedges,to serve
LEMONADE3dd thethe lemon and limezest and juice into a heatproofjug,

Put
sugar,gingcr, and mint k:tn:s, and pour in 4 6cups 11
pints I liter) of boilingwater. Sct ssick snd lct cool snd

( 1J/,
steep, stirring occasionally.Once cold, str:iin into snother
jug, stir in the spple ju.ice,and serve in glasses"ith a wedge
oflime.
Prt-p,;triJtt(/11 10minuus,pluschil/i11g
ui1tc·: 1imc
S.-rt".·s
0-8
PINEAPPLE
, thinlyp3tC'dzest snd juiceof & lemons
scant >;. cup (s or.,150 g) superfine (c3ster) or granulatedsugar
MINT
, 2 inch.5 cm piece of fresh ginger,p«led snd sliced
20 fresh mint lea\-cs
AND 1h cups (V: pint 300 ml) pineapple jui«
J lime, cut into wedges
GINGER Put the lemon zest snd juice into a hcstproofjug, add the
LEMONADEsug:tr,pints snd pour in
ginger, snd mint le:t\'CS, cups
liter) of boilingwater.Sct aside snd kt cool snd
(1>.., I
,41/:
steep, stirring occasionally.Once cold, str:iin into snother

jug, stir in the pineapplejuice, snd serve in gla.ssesdecorated
\\ith a wedge of lime.
1111:su
'~/4
.V:
~·
\}
.-,:iri
, .. ~
i,•·
•'f : ~
j
, .
I
,}.~J ,.
;
.,,·"
"·~-
• :•. Jt ~! l ~·
~
Prt-p:triJtWl1
time J minulc."'S
S.:rt\'S Z
YOGURT J cup (8 ft oz.250 ml) plain (natural) yogurt

J i,,;cups (1/: pint. 300 ml) whok (full-fat) milk
DRINK J \'3.n.ilbbean (pod ), split and seeds rc:mo\'<d
dear honey, to ts.stc
pomegranate seeds, to decorate
Put the yogwt, milk. honey,and \'!lllilbseeds into a blender

and process until smooth snd thoroughJycombined. Pour
into gl3ssesand decorate \\ith s dri?.Ucof honey and a kw
pomcgrmatc seeds.
S.:rt\'S Z
STRAWBERRY
cups 3 ( 14 oz.4oog) hulled :i.ndqusrtcred str:iwbcrries
~nc:rous 2 cups (18 fl oz 500 ml) plain (natural) yogurt
AND J i,,; cups (1/: pint.300 ml) milk
ju.iceof I lime
HONEY
YOGURT dear honey, to ts.stc
'/, cup (2 oz.50 g) sli«d stnwlxrrics
DRINK Put the strawberries,yogurt,and milk into 3 blender gnd
process until smooth and thoroughlycombined. P:tssthrough
3 nylon strainer (sieve) into 3 jug and sdd the lime juice snd
;,u,,pl.:,,lJ,.::t,.I honey to t3..Ste.
Pour in to gl3sses,add the sliced stnwlxrries.
,___,
u:1.;1;J;1,1. and serveimme&nely.
Prt-p:triJtion
1imc:10minuic."'S
S.-rt".·s
2
SAHLAB 41'• cups ( 11·\ pints I litcr) milk

1 te3spoonsahJabpowder or cornstarch (cornflour)
pinch of gn.ted nutmeg
4 t11blcspoons coarselychopped pist11chio
nuts
Mix:togethera littleof the milk and the sahl3b powder in

3 small bowl to s smooth paste. Heat the ~nuining milk
in a saucepan1 stir in the paste1 cinnamon1 and nutmeg.
SimmerO\'a lowhe!!t,stirring consistently,for JO minutes
until thickened. Pour into heatproofgtas.scsand top \\ith the
pistachios. Serve immediately.
1111:su
Prt-p:triJtWl1
time J minulc."'S
S.:rt\'S 2-..j
JALLAB i«
6 tablespoonsjall,b syrup
JUICE 4 tablespoonsr:iisi:ns
J tablespoonpine nuts
Fill 3 jug u;th i«, pour in the jallab S)TUp, sdd 2:1·: cups
(1 pint 6oo ml) of wsta, and mix:wdl. Pour into gl3sses,top
\\ith !'3.isins
and pine nuts, and serve.
Prt-p;triJtW111;mc
10minuu-s,plusr.·ning1imr
S.:rt\'S0
LICORICE 2 t11blespoons
licoricepowder
JUICE Put the licoricepowder into a bo,\·),add 5 tablespoonsof w:ttcr,

and mix:to 3 paste. Let stand for 30 minutes. Pour 4 11• cups
( 1, ..-; pints I liter) of\\"3tcrinto 3 hcatproofiug. Put the licorice
paste into 3 piece of ch«scdoth (m~lin ) and tic sccurdy v;ith
kitchenstring. Put the cheeseclothbag into the jug and chill in
the rdrigcntor until requim.i. lift the cheeseclothbag out of
the jug and squeeze out. Pour the licori« juice into gbsses
and serve.
Prt-p;triJtio11
time: l(r-[5 minulc."'S
time:10minuus
Ccoki11e
MULBERRY Mak<s,' ·~ rnp-s(1?-~pints:, Iiur)
! cups ( 2 11, lb 1 kg) mulberries

6 1.··
SYRUP Jo cups (4 1-': lb z kg) superfine (c:1ster
) or gnnul3ted sugar
Wesr plasticor latex g!O\-esto protect your hands fromstains.

~ss the berries through a food mill o,·er a I~ bowl.
.\ltern!1tivdy,put the berries into a cheesecloth(muslin) bag
and press the juice from them into a largebowl. Discardthe
seeds and skins.Press the juice through !Istrainer to remo\~
anr remsiningpieces of fksh.. \kasure the juice and pour it
into !Ihrgc saucepan. .\dd z cups ( 14 oz.400 g) of sugar for
e•oeryJ cup (8 fl O'L 250ml) ofjui« !Indstir O\<trlowheat until
the sug:ir has completelydissoh-ed.Jncreasethe heat to high
and bring to a boil, stirring constandr until S)Tupy.Rrnlo\"C"
from the heat and let cool, then stor("in a sterilizedbottle in the
refrigerator.1b use, stir I tablespoonS)TUPor to taste into
a glass of water.Add ice and sen-e.
tim.::50 minuus
Prt-p,;triJu(/11
S.-r't\'So-8
NONALCOHOLIC
4' '• cups ( 11·'. pints I liter) pomcgranstc ju.ice
POMEGRANATE
ju.iceof or:mges
2 t1blespoons pomcgnnstc mobsscs
2
WINE S(ncrous cups

dm'CS
cinngmonsticks
4
2
2 ( 18 fl oz.500 ml) spplc juice
5 juniper berries
pinch of freshJygr:ued nutmeg
Put all the ingredientsinto s saucepan,set overmedium heat,

and simmerfor ,40 minutesso the flavorscan develop. Rcmo\·c
from the heat, stnin, and serve w-snn.
tim.::5 mi11uu--s
Prt-p,;triJU(/11
S.-r't\'S I
ROSE •..·; cup ( l )!• oz.70 g) strawberries

crushed ie<
WATER 4 t3blespoonswhite rwn
2 teaspoons Str:iwberry ~ind Rose\\::ltcr Jam (sec pa~ 4 75)
DAIQUIRI J tcsspoon Sug:ir Syrup (sec pa~ 33)
juice of I lime
Put the strawberriesinto a foodpro«ssor md process to a

plll'«, then pass through s n~ion smincr (sieve) into a bowl.
Put the crushed ice, stnwberry pUl"(C, rum, rose water j:im.
Sug:irSyrup, and limeju.iceinto a cocktl3ilstukcr, fasten the
lid, and shake until 3 frost formson the outside. Smin into 3
chilkd cocktail glass3nd serve immediately.
ui1tc·:5 mi11uus
Prt-p,;triJtt(/11
S.-rt".·s
2
VODKA cr:ickedice
scant h cup (J' ·: fl01., 100 mJ) \·odk:i
AND 2 teaspoons orange flo"°C'T water
ORANGE 2 teaspoons Sugar S)TUP(s« page 33)
ju.iceof I oran~
Jt,,; cups (1/:pint.300 ml) dub soda (sodl wstc:r)
FLOWER rose petals, to decorate
thinlypared sli\-as of zest of l;t or:inge
WATER Put the cnck<d i«, vodks,orang<flowerwater, Sugar S}TUp,
COCKTAIL and orange jui« into a cocktl3ilstuka and shake wdl until
a frost formson the outside of the shaker. Str:iininto chilkd
gla.ues,fill\\ith dub soda (soda water), 3nd decorate "ith rose
pent1sm1dsli\·CTS of or:ingezest. Sen·e immediately.
1111:su
II/" /i! 11
Prt-p:triJtWl1
time 20 minuus
Ccoki11etime:, lio11r
APPLE Mak<s4 m.·di11m jars
lb I kg (about g) apples,pcded,con-d, and sli«d

JAM 2 1,.
21.-·
2
: cups ( , lb 2m500g)
kmon le!!\-CS
sug:ir
ju.iceof i.,: lemon
Put the apples,sugar, lemon le3\'es,snd kmon ju.iceinto

3 Jargcstainlessstcd saucepan,bring to s boil,and cook
for I hour. Remo,·cthe psn from the he-stand kt cool, then
discard the kmon leaves. Ladlethe j.amintosterilizedjars,
les\'inga It, inch (5 mm) hesd spacc,co,·cr,snd seal. Store
in the fridgefor up to 1 month.
Prt-p:triJtion
1imc:,_,.minuu-s,pl11s
r..-s1i11g
1i11u
Ccoki11e JOminuus
time:, lio11r
APRICOT Mak<s1 m.-diwnjar
lb 2 oi.500 g (about 12) apricots, hah·cdand pitted (stoned)
JAM J
1h cups (9 oz.250 g) sugar
3 kmon ka,~s
Put the apricotsinto !I stainkss steel saucepan, sprinkle\\ith

the sug:ir,and !ctstand o,·cmight.The next day, put the pan
0\-tr mediwn hest, add the lemonleaves,and bring to a boil.
Partiallycoverwith a lid, reduce the heat, and simmer for
1~··
: hours. Remo,,, the pan from the heat. 13d1ethe jam into
sterilizedj3rs,le-!!ving
9 I,, inch (s mm) he-!!d
space, snd
let cool. Cover,se-!11,
snd store in the fridgefor up to I month.
time 10minuu-s,plusr.-sting1imr
Prt-p:triJtWl1
Mak<so m.-d;11mjars
ORANGE lb I kg (about 7) oranges
2 1,.
5 cups ( 2 1··• lb I kg) sugar
MARMALADE : cup Cl·: fl oz. 100 m1) lemonjuice
scant ~··
4 t11blespoons rose w:1ter
WITH scant I cup (3\··: fl oz. 100 g) sli\ued (flaked) almonds,toasted
ROSEWATER
Cut the oranges in half and m.crve the juice in 3 bowl. Cut
each orange half, including the pith, into I,, inch.5 mm strips,
AND put them into the rescn-ed ju.ice,and 9dd 4 1··; cups ( 11/, pints 1
liter) of \\➔lter. Let st:i.ndfor 2 hours or o,-cmightto drawout
ALMONDS the pectin. Put the oranges and their soaking liquid into a
hea\·ystainles.sst«I saucepan, bring to a boil, gnd boil for 2
hoW"Sor until the liquid tsreduced br two-thirds. Reduced
the heat, add the sugar and lemon juice, and stir until the
sug:tr has dissoh·ed. Jncreasethe he3t and boil r:ipidlyfor 25
minutes or until the tempenture registers 220°1: 10,4. 5"c on
a candy (sug:ir) thermometer and setting point is reached. ( If
you don't him:-a candy thermometer, test for setting point br
n:mo\'ingthe pan from the heat and putting s teaspoonful of
the marmalade on a chilled saucer. Let it cool, then push the
surface u.ith your finger. lf it crinkles,setting point hss been
reiche-d.) Remo,-cthe-pan from the heat and let cool for 10
minutes. Stir in the rose-u.-sterand aJmonds,then ladJe-into
6 sterilizedjars, leavinga 1.··: inch (i cm) head spa«, kt cool,
cO\-cr,and seal. Store in the-fiidge for up to I month.
time J minulc."'S
Prt-p:triJtWl1
Ccoki11e time:5-10mj11utcs
BLACKBERRY,
Mak<s2 m.·di11m jars
scant h cup (3' ,': fl oz. 100 ml) honey

RASPBERRY,
1 tsblespoon pomegranate molas.ses
2 1..•: cups ( 12 oz.350g) blsckberrics
AND 3 cups ( 12 oz.350 g) raspberries
HONEY Pour the honey into a stainless st«I saucepan, add scant
1.,': cup (J' ,'i ft o:z.100m1) ofw:iter, and heat gently to dissoh·e-
COMPOTE the-honey.\\-hen the S}TUP comes to simmering point, add

the pomegrnn:ttemobsscs :tnd the berries :tnd remo\-ethe
pan from the hcst. Let the compote cool, then pour into
3 sterilized I pint ( 18ft Oi'JjOO m1) jar 1leavings ~·· : inch
(1 cm) he!!dspace, let cool, CO\ 'er, and se!!l Store in the fridge
for up to I month.
time 10minuu-s,plusr.-sting1imr
Prt-p:triJtWl1
Ccoki11etime:,i hmm JOm;nw.·s
SEVILLE Mak<so m.-d;11m jars
2 1,. lb I kg (about 7) SC'.illcoranges

ORANGE scant; ~·· : cups (3\t; lb 1.5 kg) sugar
scant h cup (3' ,': fl oz. 100 ml) lemon juice
PRESERVE Cut the oranges in half and m.crvc the juice in 3 largebowl.
Sliceeach orange half,includingthe pith, into 1/, inch.5 mm
strips. Put them into the bowl with the juicc,pour in 5 cups
(i<i pints.2 liters) of u.-stcrand kt stsnd for 2 hours or
0\-tmight to drawout the pectin . Put the oranges and the
soaking liquid into a hca\·rstainlcss steel saucep:mand bring
to 3 boil. Boilfor 2 hoW"S or until the liquidh!!sreducedby
two-thirds. Reduce the heat, add the sugar gnd lemon juice,
and simmer until the sugar has dissolved. lncte!isc the heat and
boil r:ipidlyfor 25 minutes or until the tcmpcnture registers
noe£ 104.5°c on !I rondy (sugar ) thermometer and setting
point is resched. (If rou don't hiwe a candy thennomcter, test
for setting point by mno,ing the pan from the heat and puning
a tcaspoonfu.Jof the prc:sen-con a chilled saucer. Let it cool,
then push the set surface with your finger. !fit crinkks. the
setting point h9s been reached.) RcmO\..:from the heat ,nd let
cool for 10 minutes. Ladle into 6 sterilizedjars, k3\i.ng a
i inch (i cm) head spa«, kt cool, co•oer,and seal. Store in the
1.·•
fridge for up to I month.
t;mc5 mfoulc."'S
Prt-p;triJtW11
Ccoki11e time:, lio11r
FIGJAM Mak<s, m,:d;wnjar
•..·; cup (3'··; oz 100 g) sugar

2 kmon !C!l,-cs
J i,,; cups (9 oz 250 g) quartettd dried fi~
1/, cup (3 oz.·So g) blanched almonds
fbur J cup (250 mL:s ft oz) of water into a hea\·ysta:inlcs.s

steel saucepan, add the sugar, gnd he3t gently until the sug:ir
dissoh·es..\dd the lemon lea\'tSand figs. Bring to a boil and
cook for 20 minutes, then 9dd the almonds gnd continue to
cook for gnother 30 minutes. Remo\-cthe pan from the heat.
leavinga 1.1. inch Csmm)
ladle the j.aminto sterilized j31"S,
head SP3ce1 let cool1 cm..:r1 and seal. Store in the fridge
for up to I month.
Prt-p:triJtWl1
time J minuu-s,pl11s
,.·sti11g
1i11u
Ccoki11etime:, lio11r
SOUR Mak<s4 m.·di11m jars
CHERRY tb I kg sour cherries

2 1.1.
1% cups (3 1··6lh 1.5 kg) sugar
thinJypared zest gnd juice of I lemon
JAM Put half the cherries in 3 bowl gnd sprinkle themwith half the
sug:tr. Let stand O\~rnightto draw out the pectin . .\kanwhilc,
cut the lemon zest into thin strips. 1bnsfer the cherry and
sug:ir milctureto s heavystainless stcd saucepan and bring
to a boil.Turn off the heat and kt the milCturccool. :\dd the
remainingcherries,the remainingsug:ir,and the strips of
lemon zest and bring to !I boil.Turn off the hc3t and let the
m0.'t1.lre
cool sgain. Finally,bring to !I boil again,add the kmon
ju.ice,and boil for 20 minutes. Rcmm-cthe pan from the heat
and kt the jam cool for 10 minutes.l.3d1cinto w:mnsterilized
j3l"S,ka\ing3 ,,,. inch (5 nun) hesd space, kt cool, CO\·cr,and
seal. Store-in the fridge for up to I month.
Prt-p:triJtWl1
time J minuu-s,plus,.·sti11g
ti11u
Ccoki11gtime:JOminuus
FIG Mak<s4 m.·di11m jars
2 1i. lb I kg (about 20 ) figs
AND 5 cups ( 2 1··~lb. 1 kg) sugar
SESAME •..·; cup (4 01., 120 g) sesameseeds, toasted
Put the figs into a hea\·ystainless st«I saucepan and sprinkk

SEED the sug:ito\'a them. Let st11ndfor JO minutes, then set o,-cr low
heat until the sug:ir has dissoh-ed.Jncrease the heat and bring
JAM to a boil. Cook until the mixture has a syrupy consistency.
RcmO\..:the pan from the heat, stir in the sesame seeds ,nd
ladk the j.aminto sterilized j3t'S,leavinga 1.1. inch Csmm)
head sp:ice,and let cool. Coverand seal the j.am,snd store in
the fridg(' for up to 1 month.
Prt-p,;triJu(/11
tim.::20m;nuus, p/us r.·nillgtimt
Cooking1im<·:JOmUmus
STRAWBERRY Mak.·sJ mediumjars
5 cups (1.,: lb ;oo g) strawberries.hulled snd hlked

AND 21..•: cups ( , lb 2oz 500g) sug:ir
ROSEWATER sc3llt h cup (3',': fl 01., 100mJ) lemonjuice

4 t1blespoonsrose w3.1cr
JAM cup
cups
oz
oz Put 2
1.·•
i (3 1.·•
i
( 11 300 g) of the tuh-cd strawberries3nd
100 g) of the sug:tr into a bowl, mix g(ntly, and
let stand for 2 hours oro\·cmight to draw out the pectin. Put
the stnwbc-rryand sugar mi:\11.11"(into a hes\;· st1inlessstcd
pan snd sct O\'l:t lowhe-st.~'hen it becomesw:irm, sdd the
remainingstrawberriesand nmaining sugar and heat gently
to dissolvethe sugar.Add the lemon juice, increisc the heat,
and boil for about 15 minutes or until the tcmpcr:itureregisters
2207 104.5"c on a candy (sugar) thermometer m1dsetting
point is reached. (If rou don't h!l\'Cs rondy thermometer, test
for setting point by rcmovingthe pan from the heat snd putting
3 teaspoonfu.J of the m:mnabde on s chilled sau«r. Let it cool,
then push the set surface "ith your finger. If it crinkles, the
setting point h:isbeen rcached.) RcmO\-ethe pan from the he3t,
skim off any scum from the surface of the Pm. snd stir in the
rose W3ter.L3dleinto sterilizedjars, lea\ing s ~. inch (5 mm),
head space, let cool, ca,er, snd sesJ. Stol"(in the fridgefor up
to J month.
Prt-p,;triJtt(/11
ui1tc·:10 minuus
Cooking1im<·:
,10mimacs
PLUM
.PEACH
, Mak.·s1 m.-diwnjiJr
AND J cup (7 oz.200 g) superfine (c3ster) or granulated sugar

6 plums, tu:h-edand pitted (stoned)
ROSEWATER 2 t1blespoonsrose W3ter
4 peaches,h:lh-cdand pitted (stoned)
COMPOTE saucepan,
Pourscant cup (; of water into a stainlesssteel
I
in
fl oz.200 ml)
stir the sugar, snd heatS(ntly until it h,s dissol••ed
the sugar.Bring to simmeringpoint, add the plums, 3nd poach
for JO minutes.Add the rosew:itcrand peachesand poach for
3nother5 minutes.Remo\-c-the pan from the heatand kt the fruit
cool in its S}TUP for 1ominutes. Spoon the fruit into a sterilized
J pint (t8 fl oz.500ml) j3r and pour in the S~Tllptocover,lea\ing
3 1.,: inch ( 1 cm) head space. Let cool,CO\-er,3nd
seal.Store in the
fridgefor up to J month.
Prt-p:triJtWl1
time 20minuus
Ccoki11etime:,i ho,m
OUINCE Mak<s, m,:diwnjar
thinJypared 1..estof i limes,cut into strips

PRESERVEq oz.400 g quinces,corcd :i.ndcut into ~·· : inch I cm cubes
1 cup (; o:z.200g) superfine(caster) or gr.mulatedsugar
4 tablespoonsfreshlysquecud time jui«
Put the lime zest into a small stainles.ssteel saucepan 3nd pour
in water to CO\'Cr.Bringto !I boil !Indboil for 20 minutes. then
dr:iin and set ~ide. Put the quinces into 3 sepantc st11inJes.s
stcd saucepm snd pour in water to ro,er. Bringto a boil,
reduce the hest,and simmer for I hour .. \dd the sug:irand the
limeust and cook o,-crlowhc:tt for 30 minutes. Crush some of
the quince with !I OOckof a fork and cook. stirring occasionally,
for another 30 minutes.The prescn-eis re!!dywhen the quinces
ha,-t turned a deep copper color. Stir in the lime iui«, rc:mO\·c
the pan from the he!!t,snd kt cool for 10 minutes. L3dk into
3 sterilizedPr, ka\ing 3 '···
! inch ( 1 cm) hesd space, kt cool,
CO\~r, and seal. Store in the mdge for up to I month.
Prt-p:triJtion
1imc:10minuic."'S
Ccoki11e1imc:,15-Jomi11uus
DATE Mak<s1 liJrt•far
AND cups (1/: pint.300 ml) honey

J i,,;
1 lb 2 oi.500 gd.ates,pitted (stoned) snd chopped
HONEY : cup Cl·: fl m 100 mJ) lemon juice
scant ~··
scant >;. cup (z,,, oz ;o g) pee.annuts,chopped
JAM Pour generous 2 cups ( 18ft oz,500 mJ) of water into 3 he!WY
st.ainksssteel sau«pan, add the honey, snd he:tt gentlyuntil it
has dissolved.•-\dd the dates snd cook for 20 minutes or until
thcr ha\~ cooked down into a homogeneousmsss. Add the
lemonjuice and nuts snd cook for another 2 minutes. Remo\~
from the heat and let cool for 10 minutes, then J.adkinto a
1~ pint.1 liter) jar, leavings 1/, inch (5 mm)
sterilized4 1··• cup ( 1>
head space, let cool, ro•er, and seal. Store in the fridgefor up
to I month.
: ..
fl.Ut:
---- -·
PRUUVt
.
Prt-p:triJtWl1
time 20minuus
Ccoki11etime:,i ho,m
DATE Mak<s4 m.·di11m jars
J tablespooncoriand<rseeds
PRESERVE J tc3spoon black peppercorns
J tc3spooncumin seeds
2 inch,5 cm piece freshginger
1h cups (9 oz.250 g) chopped pitted (stoned) dried d!!tes
J lb 5 oz.600 g (sbout 5) tart spples, com.i and diced
2 onions, diced
1/, cup (3'··; oz 100 g) dried apricots, chopped
'/, cup (2 oz.50 g) golden r:iisins(suharus)
J~··: firmJypscked cups ( 11oz,300 g) brown sug:ir
S(nc:rous2 cups (18 fl oz 500 ml) apple (cider) \inegar
Cut 3 squ!ltc"pie« of cheesecloth (muslin), put the coriander

seeds, peppercorns. cumin seeds, and ginger in the center,
and tic securc:lywith kitchen string to make a bag. Put all
the ingredientsand the spice bag into a hes\'y st11inksssteel
saucepan and hest gentJyuntil the sugar dissoh-cs.Cook for
2 hours or until the mi.xtu.«is sufficientJyreduced.1bt by
dr:l\\ing a wooden spoon ac:ros.sthe bottom of the pan; when
it is ready,the miicture\\ill stl.lyapan and revealthe bottom of
the pan for a fewseconds. RemO\'Cthe pan from the heat and
ladJethe presen·e into steriliud jars whileit is still w:i.rm.Stir
v;ith a steriliud knifeto make sure there are no air pockets at
the bonom, and leave !1 1 : inch ( 1 cm) head space. Let cool,
CO\'Cr, and seal. Store in the mdge for up to I month.
time 10 minulc."'S
Prt-p:triJtWl1
Ccoki11e time:, lio11r15mi11utcs
ONION Mak<s2 m.·di11m jars
onions,thinly sliced
8
MARMALADEstick (4 oz. g) butter, dsrified
J 120
te3spoonfenugreekseeds, toasted and crushed
J
J teaspoonground twmeric
'/, cup (2 oz.50 g) golden raisins (sultanas)
2 tl.lblespoonssugn
salt and pepper
!'.kit the bun er in !I large stainlesssteel saucepan,and add the

fenugreeksnd turmeric1 and cook O'<erlowheat, shs.kingthe
pan oe<asioiully,for 3 fewminutes until the spices releasetheir
aroma. .\d,d the onions, sesson with s:iJtand pepper, cover the
onions \\ith parchment paper, and cook o\·er \'Crylow heat for
30 minutes. .\d.d the golden r:iisi:ns(sultaius) and sugar, CO\·e:r
the onions again, snd cook for snothe:r15minutes. i;nco\·er the
onions and cook for another 30 minutes or until they become
3 deep dark brown coJor. RemO\·efrom the he3t snd kt cool
slighdy,then bdk into sterilizedjars, lea\ing3 1 : inch ( 1 cm)
head space. Let cool, ro•er, and se3LStore in the fridgefor up
to J month.
Prt-p:triJtWl1
time SJminulc."'S
time:JOminuus
Ccoki11e
PRESERVED
Mak<s, liJrg.·
far
PEARS 1% cups (14 fl oz.400 ml) apple (cider) \'i.negar

1¥. cups (12 oz.350g) supmi.nc (caster) or gr:inul3tcdsugar
2 cinnamonsticks
2 tea.spoonscoriander seeds
2 tea.spoonsground aUspicc
largepinch of ss.ffi'onthrcads, lighdycrushed
6 Bose (Conference) pears, pcded with the stem intact
Pour the \ineg:ir ,nd scant 1.•'! cup (i<i fl oz 100 m1) ofw:ncr
into s hca\y stainlessstcd saucep:m,add the sugar, and
heat gentlyto dissoh-ethe sugar.\\:'hen the liquidcomes to a
simmer,add the cinnamon,corisndcrseeds,saffron,and pears,
and poochfor about 20 minutesor until theybecomesoft but
still hold their sh.ape.Removethe pan from the heat and kt
the pears cool in the poachingliquidfor 10 minutes. Put the
pears into s sterilized1-quart (1¥. pint.1 liter) jar, 13d1cin the
poaching liquid to CO\~r, k3Vlnga•..·: inch (J cm) head space,
let cool, cover,and seal. Store in the fridge for up 10 1 month.
time SJ minulc."'S
Prt-p:triJtWl1
Cooki11e 1im<·:
,1<r25minuus,pluschillingtime·
EGGPLANT
Mak<s, m,:diwnjiJr
eggpbnts (sulxrgines) , cut into % inch I cm dice

RELISH2
2 sh.allots,diced
1 cinnamon stick
4 l:irgegarlic dO\-es,chopped
3 gt(cn chiles, diced
2 teaspoons chopped fresh ginger
2 tablespoonssuperfine (caster) or granulsted sugar
4 tablespoonswhite winevinegar
2 tablespoonschopped pa.rsky
salt snd pepper
~heat the O\'rn to ,400°('200°c.G3s Mark 6. Put the eggplant

(aubergine) dice into a roasting pan, pour 3 tablespoonsof
the oil O\'erthem, scgsonwith saJt and pepper, snd tos.s well.
Roost,turning them occasionally,for 20 minutes or until
e•oenlybrowned.. \tesnwhile 1 best the remainingoil ins skillet
or fl)ing pan, sdd the shallots and cinnamon stick,and cook
O\<trlowheat, stirring o«3sionsUr, for 5-8 minutes until the
sh,Jlots al'estarting to brown slighdy.Stir in the garlic,chi.ks,
and ginger snd cook for snother 2 minutes. then sC3son\\ith
salt snd pepper and stir in the sugar snd 2 tablespoonsof the
\inegar. Cook until slightly reduced. Remo\·ethe pan from the
heat and gently fold the diced eggpfants.Let cool completely,
then chill in the fridge. Stir in the remainingvinegar and the
chopped p:t.rsley,bdle into a sterilized~-. pint ( 12 fl Oi'J 350ml)
jar, leavings I.,: inch ( 1 cm) head space, kt cool,CO\'er,snd
seal. Stol'e in the fridge for up to I w«k.
,11nuivcn tuaoss
Mak<s, liJrg.·
far
PRESERVED 6 u.nw'3xedlemons
LEMONS 6 tablespoonsC03T'SC"sea salt

6 fresh bay lea,-es
2 t11blespoons pink peppercorns, lightlycrushed
ju.iceof; lemons
Cut 3 deep cross in the lemons, lea,eingthe quarters attllchcd

3t the tip. Stuff each kmon "'ith I tabl-espoonsalt, 1 bay leaf,
and I tesspoon peppercorns. Psck them into a sterilized I quan
(,, ..-
; pint I liter) jar. O.w<r\\ith lemon juice, and seal. Storc in
the frid~ for at lesst I month lxfol'("eating.
Prt-p:triJtWl1
time J minulc."'S
PICKLES Mak<s2 m.·di11m jars
1~··
: lb.;oo g pickling cucwnlxrs (fresh gherkins)
3 tablespoonssalt
J tablespoonswhite winevinegar
Put the cucumbers (gherkins) into sterilizedjars. Bring 5 cups

(2 pints 1.2 litcrs) \\'3tcr to a boil, then rcmo,·c from the heat.
Stir in the salt and vinegar cool. Pour the cooled liquid into the
j3t5, ka\ing3 1.-·: inch ( 1 cm) space,cover, and seal. Store in the
mdge for up to 3 months, but wait for 2 wed;s before csring.
Prt-p:triJtWl1
time,_,.minuu-s,plus,~·sti11g
1i11u
Cooki11gtime:, minuu
STUFFED Mak<s1liJrt•jar
EGGPLANTS 3 small eggplants(aubergines)

J cup (4 oz. 120 g) shelled walnuts, finelychopped
WITH 2 t11blcspoons white wine\'inc:gar
t11blcspoons come sea salt
NUTSAND 2
J tablespoonsuperfine (c3ster) or granuJatedsugar
J snuJl bunch of fresh parsky, chopped
PARSLEY J cup (8 ft oz.250 ml) oliveoil
INOLI
VEOIL Put the eggpbnts (aubergines) into a st11inJess steel pan, pour
in w:1terto Cfflter,andbring to a boil. Simmer for I minute,
then dnin. Cut a slit along each eggplant, put them in a baking
pan, co\·er\\ith plasticwrap (dingfilm), and put something
hta\·y on top to wright them down 3tld draw out the moisture.
Let stand O\~rnight.1"'heno.1 day,mi.xtogether the walnuts.
garlic,vincgar,sah, sugar, parsley,snd J tablespoonof the olfrc
oil in a bowl. Stuff eacheggplant n;th the mi).11.lte and pack
them into a sterilized I quart ( 11,\ pint I liter) jar. Pour in the
oil toco\-tr, le!wing!I '': inch ( 1 cm) head space,cO\-er,and
seal. Store in the fridge for up to I w«k.
tim.::ur15 minuus
Prt-p,;triJU(/11
Cooking1im<·: 4(rjo minuu-s
RED
BELL Mak.·s1 m.-diwnjar
grated zest and juice-of J orange

PEPPER pinch of s:i.ffi'onth.reads
6 Romano bdl peppers
PUREE 10 g:i.rlicglO\<cs,unpcded
3 tablespoonsolive oil, plus o.11'3 for packing
2 teaspoons sugar
2 teaspoons pepper
~heat the O\·cnto 400~ 200° c llis .\lark 6. Pour the or:ingc
juice into 3 bowl, add the orange zest and saffronthreads, and
let sook..\teanwhile,put the bdl peppers and garlic into 9
ro3stingpan,pour the oil m-cr them, and toss wdl.Tuck the
garlic under the bdl peppersso that it docsn't dry out and roost
for 2 0 minutes or until the bdl peppers 9tc" durrcd and the
garlic is soft. Removethe pan from the 0':cn and, when they arc
cool enough to handlc,pcd off the skins from the bdl peppers
and g:i.rlicand discard. Put the bdl peppers, garlic,orange juice
m0."ttll'C",
olive oil, sugar, sslt, and pepper into a food processor
or blender and process until smooth and combined. Scrape the
put« into 3 saucepan snd !"(duceo,-crhigh heat for about 20
minutes, then remove from the heat and let cool. Spoon the
pUtte into 3 sterilized 11..•: cup ( 12 fl oz.350 ml) i:ir and carefully
pour a filmof olive oil on top, le3\ing3 1/~ inch (5 mm) he!!d
space. CO\-cr,seal, and store in the fridgefor up to J month.
Co,-crand seal, then store ins cool,dark pbce.
tim.::15minuus,plusrmingtime
Prt-p,;triJu(/11
Cooking1im<·: 10,m·mttcs
PICKLED Mak.·s4 m.diumj;trs
lb 900 g turnips, cut into 1/, inch 5 mm slices
TURNIPS 2
2 uncooked bec:ts(bec:troots), peeled and sliced
J t:sblespoonpicklingssJt
J t:sblespoonsugar
Put the turnips and bec:t(beetroot) slicesinto a bowl, add the

salt, snd toss wdl. Let st3nd for 2 hours. Meam,...hile, bring
6 1.•·• cups (2 1!: pints. 1.5liters) of water to a boil in a saucepan,
then remov~·from the heat and let cool. Stir in the sug:ir.Pack
the vegetablesinto sterilizedjm, pour in the sweetenedwater
to co,-cr,lcsvinga 1,': inch (i cm) hesd space, then C'O\'er, and
seal. Storc in the fridge for I week before eating, and use nithin
3 months.
...
Cooki11etime:15-20minuic."'S
GARLI
C Mak<s, m,:diwnjar
g:i.rlicclo,-es,peeledand sliced
AND 10
10 red chiles,sliced
CHILI
OIL J cup (8 ft oz.250 ml) oli,·c oil
Put the garlic,chiles,and oil into a saucepan and bring to a

boll o,-ermedium heat, then m.iu« the he:1tgnd simmer for 10
xl}~\U~ ..:..~\ minutes until the garlic stl.lrtsturning brown. Removethe pan
r,;Jj from the heat and !ctcool. \t:hcn cool, pour into a stcriliud
1/, pint ( 12 fl oi.350 ml) j.ar,lca\ing a 1.-·: inch ( 1 cm) hc3d space,
CO\~r,and seal. Store in the fiidgcand use \\ithin I week.
Mak<s4 smalljars
MARINATEDcups 4 oli,-c-s
( q. oz,400 g) green
thyme sprigs. kavcs only
OLIVES lemon, into
6
garlic do\'eS. thinJysliced
2
1 long redchiks, hah·cd lengthwise
cut 8 2
1 cup (8 ft oz.250 ml) oliveoil
Mix:the olfrcs with th)mc and g:i.rlicin a bowl. Packinto

41! pint (8 ft o:c.250 m1) jars, 3dding 2 piecesof lemon 3nd h.atf
3 chile to each jar. Pour in the oil to eO\-c:r,
leavinga• ..·; ineh
(t cm) gap. Ccwerthe j31'Ssnd sesl, then store in the frid~.
Prt-p:triJtWl1 time
time 10-,5m;nuus,p(usr.·sti11g
Ccoki11etime:,15minuic."'S
PICKLED Mak<s1 m~-diwn jiJr
cup (4 cauliflowerflorets
oz. l 20g)
CAULIFLOWER
•..·; cup (4
J
tablespoonsugar
J
ml) "'-hitewine,inegar
fl 07., 120
J tablespoonsea salt
3 star gni:s.e
J tesspoon juniper berries
J te3spoonblack peppercorns
J te3spoonmustard seeds
•..·; teaspoondo\'eS
5 garlic do\ 'eS,peeled
salt
Put cauliflowerinto 3 strainer (si<,·e),sprinkle\\ith ss1t, gnd

let stand for I hour. Pour scant% cup (3'··! fl oz.100 ml) of
v;-aterand the vinegar into s sau«pan, add the salt and sugar,
and heat until the sugar h3sdissoh-c:d. •\dd all the spices to the
liquid gnd simmer for 20 minutes. Rinse the cauliflowerand
pack into a sterilized¥. pint ( 12 fl oi.350 ml) j.ar,\ith the garlic
do\'cs. Pour the hot brine o,-crthem, les\'i.ngs '': inch (1 cm)
gap. let cool, then seal. Store in the fridgefor up to 3 months.
CH ICKPE.-\•S.-\TTEREU Zl.:CCH!Xl fLOWl!R5 5Tt:FFl!O
WITH GO.-\T CHl!ESt: .-\XO MIST
GREG Prt-p;triJtW11
,;me 20minuus
Cooki11g 1im.·:5-10mi11uus
MALOUF S.-rt".·s
4
fur th<d1ickJ>t·•1 b.rua

J 3 fl oz (375 mJ) b«r
Gr.·g;\fo/,oufhas ;nspird 11,,; cups (5 oz. 150 g) gnm (chickpt:1. ) flour
a gm,:ra1W11ofyo101g 2 1/• cups ( 9 01.,250 g) sdf-rising flour
lik·
d1.jsand transform<d •..·; cup (2 01J50 g) com.flour
Australi,.m r..-staJuam s,:,:11c •..·; tesspoon cumin
u:ithhisfxusil.m forrl,.· 1 pinch baking(bicarbonateot) soda
fla:v:wsof tht.·MiddleEast s:tlt
a11dNorthAfrica.Dn.w:i11g
onl1isc1d1ural h<ritagt 1.md 4 oz 120 g goat cheese
Europ,:,m training,Gr.-g 1 tc3spoondried mint
hasforg,:da 1miqu.· soi•· 1 tc3spoon freshpmley, chopped
ofcooki11g t/1,ucomhill<s 2 tablespoons extr:Hi.rginoti\·c oil
;\fiddl.·fas.urnrradi1W11 t:•ith 12 baby zucchini (courgettes) "ith flowersattached
w1u1nporary
1flair. ~nc:rous 2 cups ( 18 fl oz 500 ml) oliveoil snd vegetableoil
blend, for deep frying
i cup ( 2 07J50 g) sU-purposc(plain) flour, for dusting
1.·•
salt
First nuke the bancr. Pour the beer into 3 mi:Ongbowl snd
whisk the gr:im (chid.-pes. ) flour, self-rising flour 3nd cornflour.
•\dd the cumin, salt and baking (bicWonatc ot) sod, and then
set sside for half snd hour before-using.. \-\ssh the cheese "ith
the mint, parsley snd clctr.i\irgin oli\-coil. Cat(fully open e3ch
zucchini (courgette) flowerand pinch out the stamen. Roll a
lwnp of the ch«se stuffing into 3 thumb-sized sausage shape
bctw«n the palms of your h:mds and gently stuff it into the
flomT.1\1,istthe top of the flO\\-Cr to seal. Heat the oli\-coil
and \-Cgctablcoils to 4ooef 200°c (whens blob of batter "ill
sl?.Ucto the surface and color "ithin 30 seconds). Hold the
zucchini and c:irefuUrdust each flo\\-crin the flour and then
the chicl-pcabsttcr. CaKfully place in the oil, cooking no more-
than four at s time, until the bancr turns crisp snd golden.
RcmO\"C" and dnin on kitchen paper. Se3son\\ith salt snd
scn-c immcdiatcl}-:
SQUAB SlSTAYt:1:.-\
time JO minuus, plusccoh·11g1im<·

Prt-p:triJtWl1
Cooki11e 1im<·:,
liour10mi11uus
S.-rt".·s
4
6 squab (pig<ons)
scant ~·· : cup Cl·:floz.100 ml) oliveoil
2 m<diumonion, finelychopped
2 garlicdo,'eS. findy chopped
•..·; tcsspoonground gingu
12 thrcadssaffron,lightlyro~ted snd crush<d
J t<3spooncinnamon
J t<3spoonground cumin
J bullet chile,seeded gnd findy chopped
scant I,, cup (2 fl oz 50 mJ) shcrrr
·-
J pint 7 floz.Sao ml chickenstock
5 tabl<spoonsITT"sh
JI
parsley,chopped
5 tabl<spoonsITT"sh
cihntro (cori:mder), chopped
sheetsphyllo (ti.lo)pastry
sticks(5 oz 150g) bun<r, melted
J i,,;
scant I cup (3\··: oz.100g) flakedalmonds,
fried in vegetableoil and drained
scant I cup (3h oz.100g) confection<rs'(icing)sugar,
sifkd ,\ith J tablespoonground cinnamon
salt and pepper
\\::i.shthe sqwb and pat themdry "ith kitchenpr1pc:r. Rrmo\'C

the kgs and breasts,snd s.<ason\\ith salt and pepper.Heat half
the oil in a h<avypanand sautCthe squabuntil goldenbrown.
•\dd the onions,g:irlic,ging<r, S3ffron,cinnamon,cumin:md
chik, sdding moreoil if n«cssary. Stir so the squab is weU
coatedv;ithspices..\dd the sherryand stock,bring to a boil,
then lowerheat 300simmerfor 45-50 minutes,or until the
squab is tender.\\:'hencoolenough,retnO\-cthe meat fromthe
squab,discardingskin goobones, 300shred it finely.Rcdu«
the poochingliquidby halfand then sdd the eggs goowhisk
until wellcombined.Pourthis mixtureintoa snull S3ucepr1n,
se!lsonand scrambleo,'Crg(ntleheat untilcreamy:mdnearlyset.
Stir in the parsleyand cilantro.then allowthe mixtureto cool
completely.Stir the meat into the egg mixtureand rcftig<r.ite
until rc3dyto use.Tom3,ke the pies,work"ith one sheet of
pastryat 3 time.Layone sheet on the worksurfa« and brush
,\ith meltedbutter. Fold in halfthen\\ith 300thersh«t repeat
the Slllle.Brushone sheet u-ithbutter gooJar the othc:rsh«t
3cross to fonn a cross.Pl3« the phrllo (filo) ·cross in the b~
of an oiledsmallpan pushingthe ph~i.lointo the sides.Scatter
,\ith 2 teaspoonsoffried slmondsthen spoonon the meat-<gg
mixturetillit is IC\'CI
"ith the top of the pan. Brushthe top of
the pr1stry"ith meltedbun er and thenbring the surrounding
pastrysidesup and O\'CT the fillingto nukc s flatswfa«.
Refrigerateuntil regdyto bake. Pbce the pan in the centreof an
0\-cn,preheatedto 350°r 18o 0c.Gas Mark4 and bake for 15- 18
minutesuntil goldenbro....,n. Rc:mo,-c fromthe O\'Cn and turn out
the pie from the pan to s pbte and sprinkle"ith cinm1mondust
"'
UUKK.~H EGGS
Prt-p:triJtWl1
time 10 minulc."'S
Cooki11e 1im<·:
5 minuus
S.-rt".·s
4
fur th<duiliJli
8 tablespoonsscS:J.me seeds, tightlytoosted
4 t11blespoonscoriander s«ds, roasted md crushed
3 tablespoonscwnin s«ds. roasted and crushed
scmt '/2 cup (2 oz.50 g) hazelnuts,toosted,p«kd & crushed
·-
J te3spoonses salt
i tesspoon white pepper
1.·•
all-purpose (pbin ) flour, for dusting
\'eget11bkoil, for deep fr!,ing
First nuke the dullih. Ro3steach ingredientsepantely, and

rub swayas much of the bro.m skin from the hndnuts as
you can. Pound the seeds using a mortar and pestle or whiz
them carefullyin 3 spice or ooff« grinder.\\1len )"OU grind the
seS3mes«ds and hazelnutsbe careful not to O\'Cr grind them
3S they wi.U
disintegrate into an oily paste. Softboil the eggs for
3 minutes. Cool down under running \\'3ter and peel carefully.
Sesson with salt and pepper, dust them in flour md then deep
fry each egg for 1-1 I/~ minutes, or until golden bro,,.,n.RcmO\·c
from the oil and immedi:itdyroll them in dull.ah.
lU.000 OR:\SGf. .",XO STR.",WSERRY S.",t••",O WlTH PISt:SUT
t>R.",t.lSE ICE CRE.UI ...SO OR..AXGI: BLOSSOM CA IUMEL
t;mc1 haur, plusfra:;;ng,;m,

Prt-p;triJtW11
Cooki11e
1im<·:15-20mfouu-s
S.-rt".·s
4
fur th<pi11<
11u1
prJHm:
JSo g superfine(caster) sugar
1 t11blespoons water
scant 2 cups (i oz 100 g:)pine nuts
fur th<pi11< nut prJHm:iu crt\1.m

scant 21/, cups (9 oz.150 g) superfine(caster) sugar
scant I cup ( i fl o:c.100mJ) \\'3ter
8 egg yolks
J pint i fl oz.8oo ml thickened cream
J \'3nilb pod, split kngthw-sysand scraped
•..·: cup (4 oz. 110g) pine nut pr.tline
fur th<orJ11tt·blowm caramd

•..·: cup (3 1-·: ovtoo g) caster (superfine) sugar
~nc:rous 1/:cup (I,,;pint. 150ml) str:tinedorange juice
1 t11blespoons or.u,geblossom water
4 blood or.tnges,pee-ledand cut into segments
1 punncts str:iwbc:nies,hulled and cut in half
J punnet blue-berries
Pia« the sugar and w:tter in a pan and heat slowlytodissoh~

the-sug:tr.Bring to the-boiland cook for fi\·e-minutes until the-
syrup re-schesthe-thread stage-at around 215eFl Joec. Stir in
the-pine-nuts, which will mg.kcthe-sugar mixturecryst.alliu
as the-oils come out of the nuts.Tum the he!!tdo"'-na link
and stir gendy until the crystallizedsugar re-dissoh·esto
a car:unel.This will take around 11r15minutes. Carefully
pour onto a baking tin lined \\ith greased foil. Smooth u;th
the-bsck of a fork and gJlowto cooldo"'n and harden.\\:'hen
cold, bash it uith a rollingpin to bmtk into chunks and then
pound to crumb6 in mortar :i.ndpestle.The pr.tlineshould
be the consistencyofbrcadcrwnb6. Put the water,sugu
and vsnilla pod in a pan and bring to the boil, stirring so the-
sug:tr is dissoh-ed.Lou~r the heat snd simmer for 5 minutes.
Meanwhile-,place-the-egg yolks in an electricmixer and whisk
for 5 minutes until ther are tt-tffy
. Redu« the speed of the-
mixer and pour 0\-cT the S)TUp .Then add the cw.im and whisk
quickly to incorporate,then turn off the motor. Pour the
mi,.'ttlreinto your ice ettam machine-and chum a«:ording to
the-mgnufacturcr'sinstructions. Just before it tsready to be
tnnsferred to the fttezcr, add the pr.tlineand let the-machine
work it through the milCture.Firm up in the fr«zcr before
sening . Jn span slo,\·lyboil 1/: cup (3% oz/Joo g) superfine
(caster) sug:trwith half the-or.togejuice-. Once the sugar h!!s
c3f3mdizcd 9dd the remginingor:mgejuice. .\llow to cool
before 9ddingorang<blossomw:tter.Pbce the or.tnges,
stt:twberriesand blueberriesin a large-bowt.Scoop ice-cresm
onto the-fruits. Dri:o:leuith c:irameland sprinkle uith praline-.
"'
VEGET.•\fU.E flU!EKl!H
Prt-p:m.1.tWf1
lime,_,.minutc-s
KAMAL Cooki11e 1imc·:
50 minuus
&rt-.·so
MOUZAWAK
3onions
5 carrots
6 rucchini (cow-gcttc:s)
is tht.·
Kan1iJIAfou.:Jt..'lik 4 t11bkspoonsolive:oil
feundcro/Scuk dTayd\ 2 cups ( 12 oz.350g) frc:ekc:h
Lc"ru11011's
Jim /-amurs' 7oi.200 g broccoli
mark<t. TTmmgh hist."Otk 7oi.200 g cauliflower
al lhc·marlwand ia sisur J tablespoonground coriander
Tadt.·t,bothin
rc-slaJUiJ11l, salt and pepper
Bdm1, Ka.ma!issak;ngto
protc"ClLcfu111.m Sculinary Peeland dice fine the onions, carrots and zucchini(courgettes).
lim.liJfc",ra.isca.:uroms He3t the olfre oil and sautC"
the onions and the carrots.\'rash
of[om[produars,and the r~tch, dr:iinweU,and add to the onions. Se9sonwith salt
cm1.uafiww11 for 1/ian and pepper snd cook o,-era lowflamefor 40 minutes,until the
to sc·Utlidrt:un·s. rrttkch is cooked.•\dd the broccoliand the cauliflower,snd
cook for 5 minutes morc-.Servehot.
13wlet,Ch.alhoubbuilding,
n ground floor,;'\ahar
Street 12, Beirut, Lebanon KE88ET R.-\T...T,\
Prt-p;trJtio11
lime:10minuus
Cooki11e1imc:.10mi11utcs
&rt-.·s4
2 1,.lb I kg new pomocs, pc:dc:d
2 sc:il~ions(spri;"gonions)
2 m!l!')or:im spngs
2 basil sprigs
J cup (6 oz Ji5 g) finebulgurwheat,soakc:din W3terfor
10 minutes and squeezedout in cheesecloth(muslin)
salt
Pia« the potatoesin a psn of boilingW'3tc:rand cook until

tender. Finelychop the scallions(springonions) in a blender
or mini food processor,then sdd the basiland marjoram snd
processbriefly.•\dd the bul;gurwheat and processfor J minute
more;the bulgurshould Ix wc:11 combinedn;th the herbs and
ha,-t t3kenon a grttn color..\fa.sh the pomo ,\ith 3 forkand
combinewith the bulgur whcst mixture.Sc:n•eimmediately.
ST'Uff'f.0 SQU I D
Prt-p:triJtWl1
time 10minulc."'S
Cooki11e 1im<·:
-.15-('JO
m;nuus
S.-rt".·s
o
J largesquid, sround 2:1i;. Jh I kg in weight

2 tomstoes, diced
J onion, chopped
J bunch of fresh cilantro (oorisnder),chopped
J cup brown rice, rooked
juice of 2: lemons
ssh and pepper
~hest the O\'rn to ,400°r 2ooec G!ls.\hrk 6. Clean the squid

under oold running w:1ter.Combine the tomato, onion, cilantro
(coriander), rice,olive oil,and lemon juice. Sesson u;th ssh
and pepper snd mi,;well. Stuff the ca\ity of the squid uith
mi'-"ttlte.Put in an ovc:nproofdish, add 1.-·; cup.12:5ml of w:1ter
and cook in the 0\-tn for 45-60 minutes, until the squid is
cooked and lightlybnrnned. Cut into slices snd serve.
SJY ...Otf.H
lime:15minulc."'S
Prt-p:triJtio11
Ccoki11e 1imc:10 minuic."'S
S.-rt".·14
\'egC:table oil, for fi;.ing

2 SC!! OOss, t11leted,head snd bones retained
5 onions, sliced
•..·: cup (2 oz.50 g) pine nuts
S(ncrous 1l•·: cups ( 11 o:z.300g) long grain rice
J tablespooncomst:1rc:h (cornflour)
juice of I lemon
ssh
Hest the oil ins decp-fi;.-a to 350°r 18o 0c or until !l cube of

breadbrowns in 30 s«onds. Salt the SC:9OOssfillets,then deep-
fry in the hot oil until golden. Drain on kitchenpaper. lxcp -fry
the onion in batches. until golden. Drain on kitchenpaper.
Frr the pine nuts in I tsblespoonof ,-cgctableoil until golden.
Cm.inon kitchenpaper. Bringj pints.3 litCTS of w:1terto s boil
in span, add the fishhesd and bones, 1/2of the fried onions,
the cumin, snd 1.·: teaspoonof salt. Simmer for 20 minutes,
then pass through a strainer (sieve) and set sside. Put the rice
in span snd pour in enough of the fishstock to CO\'er.Cook
the rice O\'erslow heat until it has absorbed all of the liquid.
Meanwhile,bring the rc:msinderof the fishstock to s boil in
3 small pan. Dilute I t:1blcspoonof cornstarch (cornflour) in
3 tsblespoonsof w:iterand stir into the stock. Stir until the
stock has thickened,then sdd the lemon juice and sea.wn.
Serve the rice hot, topped u;th the fish, the rest of the fried
onions, the roasted pine nuts, md the sauce on the side.
"'
fRf.1:1::f.H WIT H fRf.SH OCTOPUS
JOE
BARZA time,_,.minuu-s
Prt-p:tratWf1
Cooki11g1im,·:,10minutes
&-rt'<·s
4
Bornin 1j'T,L.:banm,, ]0t· J onion, finelychopped
Bar::Jt.'.;ZSfirst i11jlur.·11ad ~\' J garlic clO\~,peeled and finelychopped
trJditWf1Jl •st cuisine
/.,,thallc." 2 t11blcspoo n fresh cilantro (cori:mdcr) finelychopped
as a child;nhis ,norlk·r's l oz100 g octopus, cookc:dand cut into cubes
3'-"
kite/rm.Afur iJ sw:ussful ~nc:rous J cup (i oz.200 g) fr«keh, sooted in cold w:iter
car,·,·rcufmina.ring i11 f:.V)1itWm for 24 hours and drained
at someof L.:banm, 'sfm,"'Sl 2 cups ( 18 fl o:i:.5ooml) fish stock
rmamwus,]oehasgom:011 J te3spoonlemon juice
to hosta nwnba of uk:.1isicm J tablespoonpine nuts, roosted
slio:rsand to rimhis or::•n J tablespoonsesame seeds, roosted
cu/imrryco,mdrancy ,. sliced lemon, to scn·e
salt snd pepper
Joe Buza Culinary
Consultancy,Hoshsr Heat the oti\-coil in a medium pan and cook the onion, garlic,
building, ground floor, cilantro (cori!lnder) for s minutes until softened. .\d,d the
Horsg Kfou.ry,Badar~ octopus and season\\ith ssh gnd pepper. .\dd the frcekeh to
B<irut, Lebanon the pan gnd cook until it becomes tnnsluccnt. Pour in a smsJI
amount of the fish stock gnd cook, stirring occasionally,until
all of the liquid is absorbed. Keep adding smaUgmoutsof fish
stock until the rrttkc:his cookc:d.•\dd the lemon juice and 3
dash of olive oil. Remo\-Cfrom the hest and place in a scning
dish. Scaner over the pine nuts and sesame seeds, and garnish
\\ith sliced lemon,.Ser\·eimmediately,.
LEBASESI! F...TTOt:SH
Wlt.".PPEU JS :\KK ...Ot:! CHJ!ESE
t;mc 10minutc."'S
Prt-p;triJtW11
S.-rt".·s
4
fur tlu f,11roush

3% cups (7 oi.200 g) romsinc knucc, shredded
2 t11blcspoons fresh pm.lcr, chopped
3 tablespoonspu.rsl:mcb\·es
2 th}mt sprigs
•..·: green bdl pepper, chopped
4 tomatoes, chopped into qu:incrs
2 ndishcs, findy chopped
i scallion(springonion), sliccd
i tablespoon ITT"sh mint. chopped
fur tlk·dmsi11g
i tc3spoonlemon juice
J tc3spoonrc:d\\inc vincg:ir
i garlic elm~,crushed
4 tea.spoonsoli\·coil
pinch of sum.sc
ssh and pepper
4 slicesof .\kkaoui cheese

4 grissinisticks
Combine sJIof the fattoush ingredientsin 3 farg<bowl.\\flisk

3lJof the dressing ingm.iientstog<therin s small bowl. Settson
"ith s3Jt snd pepper to t11stc.Pour the dt<ssinga•er the
fanoush snd mix wdL Distribute the ch«se slicesbetween
4 servingpl3tes3nd places spoonful offattoush on each on<.
Roll up each slice of cheeseto form a wrap. Garnish each "TlP
\\ith 3 grissinistick snd serve.
flSH MOGHR...-\81EH WITH S.-\ffRO!'-
Prt-p:triJt
Wl1time 10 minulc."'S
Cooki11e 1imt·:JOminuus
S.-rt".·s
4
11/~cups (9 oz.250 g) gi3ntcouscous

1¥. pinti;.'1 liter fishstock
pinch saffi'on
J tablespoonof ofo-coil
2 t11bkspoonsbuner
•..·:onion, findy chopped
2 oz.50 g cs.Med chid-peas, dnined
J te3spoonlrmon juice
J tablespoon ITT"sh creim
pinch lemon zest
pinch saJt
J tablespoon ITT"sh cihntro (corimdcr), findy chopped
pinch dried coriander
J tablespoon l¾rmcss.nch«sc, grated
J tc3spoonwhite wine
pinch dried cwnin
9 oz.2 So g SC3bass fiUct,sliced
fur tlu SiJUct·

•..·: pinv300ml fishstock
pinch saffi'on
J tablespoonpincnuts, roasted
20 g fresh cilantro (cori!lndcr) leaves
~heat the O\'rn to 215°►- 140°cGa.s .\fark 1. Pbcc the gi!lnt

couscous in !I brgc pan 0\-tr !I medium heat snd add the fish
stock. .\dd the saffronand simmer O\·cr3. low heat until the
couscous is almostcooked. Dnlin the couscous, rcsc:r'\'ing
the fishstock. and set aside. Heat the olfrc oil snd butter in a
skilletor frying pan, !lddthe onions and cook until softened.
•\dd the couscous to the onions ,nd stir to combine. .\dd !I
smsll amount of the rcscr'\'cdfishstock and cook. stirring
occasionally,until the liquid is fully !lbs.orbed.Continue adding
smgJIamounts of fishstock until the cot&ous is cooked. .\dd
the chickpeas,lemon juice, cream, lemon ust, salt, cilmtro
(coriander), dried coriander, Parmesan, white\\inc,and a
pinch of cumin and stir. Rc:mo,-efrom heat !Indset !lSidc.Place
the fish in an o,·cnproofdish n;th any remainingfishstock and
cook in the preheated oven for 20 minutes. M.9kcthe sauce.
Put the fishstock, cornstarch (cornflour), and saffron into
3 pan and cook o,-cra lowheat until thickened. Divide the
couscousben,..-een 4 servingbowlsand place the poached fish
on top. G!lmis.h\\ith roostedpincnuts and cilantro (corimder).
Pour the sauce 3f'Oundthe couscoussnd serve.
lUST,\LltTA U.MR Ct.lLETS
JAD Prt-p:triJtion
Cooki11g
1imc:10minuic."'S,
-.,omi11uus
1im<·:
plusmarimui11g
1i11u
S.-rt".·s
YOUSSEF o
1 bunch freshth}me
; tablespoonspomeg:r.m!lte molasses,plus o.11'3 to drizzle
4 tablespoonsred \\ine \ineg:ir
].1d1fms.s.j and hisp:trllkT 18 lambcutlets
Ag, 1/slwop.·n,·drh,fim salt and pepper
WiOiJ )'a/la,i11GranS Court,
Sohoi11 Ii.JU1oo8. n,c furtli.·dip:
r<-slaJUiJ11l
mu a11imtam 5 baby eggplants(aubergines)
hit,iJnda st·co11d mtauram 1 m.i bdl pepper,diced
opm.·d<'iJrly i11101<>
. 11i< •.-i bunch freshparsley,finelychopped
umplaufor informalL:baJ1i·s• 3 scallions(spring onions),chopped
cuisimli..rsprrnidcd]ad and 1 garlicclO\~,gr:ited
Ag.atrilhu,..<'iJ~Ylk"'SS u, olii:eoil
spr.·adtht·)'a/la1iillaco,1,upt 2 tablespoonskmon ju.ice
cn:nfunhrr,and tl1.:vau salt
iJcti.idylooki11gfer addiliorul pomegranateseeds,to decorste
rmaJUiJ11l sitesi11London.
To mg.kcthe marinade, chop the thymefindr and mi.x"ith
Y:ilbYalla,12 the oliveoil, pomegranatemolassesand red n;ne \inegar.
\\-insleyStreet Se9sonthe marinade\\ith salt !Indbl3ckpepper and pour
London, w1w 8HQ m-tr the lambcutlets. Lelve to msrinate in the frid~ for at
lesst 6 hours. Broil (griU) the eggplant (aubergine), either
under a preheated broiler (grill) or in a rid~d griddle pan, for
25-30 minutes,until the skin has blackenedall O\-Cr. Ped the
bbck skin off and finelychop the flesh..\tis the eggpbnt with
the diced red bell pepper,chopped parsky, sc3llions(spring
onions),and grated garlic.•\dd the oliveoil, lemonjuice and
salt. Chargrillthe bmb cutlets for 3 minutes on e:l'Chside, until
cooked through.Serve the lambv;ith the eggplantdip, driz:ded
\\ith pomegran3temol3.UCs and pomegransteseeds.
"'
SE.~ a.us WITH CITRUS SCESTED RICI!
time 25 minuus
Prt-p:triJtWl1
Cooki11e 1im<·:
-.,omi11uus
S.-rt".·s
o
Jh ubkspoons ground cumin

J tablespoonC::\.tra
virginolive:oil, plus C:lCtra
for fr}ing
6 sea bass fillets
zest of 2 kmons
zest of 2 or:mges
zest of I lime
2 1,. lb I kg basmati rice
2 onions,chopped
3 garlicdo\~s. g:r:ited
2 red bdl peppers, chopped
J m.i chile
4 tom:ttoc:s,chopped
J bunch cil:mtro(cori:tnder)
3 limes.to garnish
s:tltand pepper
Combine I t:tblespoonof the cumin, the olfre oil and a pinch

of s:tltand pepper in s sm:tllbowl. Pl:tcc:the sc::tbass filletsin
3 flatdish gnd pour the cumin :tndoil mixtureover, rubbingit
into the fish"ith your hands. Set 3side. He:tts splashof oli\~
oil in 3 p:tnand cook the kmon, or:mgeand limezests for
1-2 minutes. Add the ricc:,sc::tson v;ithsalt gnd :tdd 2 h pints.
1.5litersW3ter.Bringto :t boil :tndsimmer the rice,co,·ered,
for 20 minutes until fluff!,·
..\kanwhik, heat a linle oli,·eoil
in :t skilletor fryingpan o,·er a lowheat..\dd the onion and
garlicto the pan god cook for 5 minutes,until softenedbut not
colored. .\dd the rc:dbell pepper :tndchile and cook,stirring
occasion:tlly,for 7-8 minutes. Add the chopped tommoes
and cooko\n a low heat for 20 minutes.Add the cilantro
(coriander):tndsc:3.SOn v;.iths:tlt,pepper :tnd the rc:nuining
cu.min.Prcheat the broiler (grill). Broil (grill) the sea bsss,
skin side up for shout 5 minutes,until cooked.Sef"\·ethe fish
on s bed of the citrus-scentedrice:,with the spicc:dtomato and
cil:tntrosauce:on the side.G!lmishv;ith s h.alf1ime.
L-\8Xl: H WITH <iARLlC
ROLAND Prtp:trJtion
S.-rt".·s
o
1ime:10minuu-s,plusr.-s1i11e
1im.·
SEMAAN 9
J
cups (.i 1··! lbs z kg) pbin (nstunl ) yogun
tablespoondried mint
! tablespoonsaJt
•.··
4 garlie do,>es.crushed
Rol,mds•.,n,umk.u an array Lebanesebread, to se:r,'<
ofhaspitality.·xprrimu.from
rl,.·biurcominmtalHott·!i11 line 3 strainer (si<,·e) "ith a double thicknessof ch«s«loth
8.-irut,L~.:mrm , 10 Gr.·iJl (muslin) and set o,-cr3 large bowl. Pour in the yogurt and
H.TformiJ11as, B.R. G1wt let stnlin for about 6 hours, until the water has dr:iinedoff.
RmiJuramGrouP,iJ11d Hilto11 .\dd the mint, salt and garlic and stir to combine. Sm·e \\ith
Hotds i11.\'(<.,,
"\wk. Duiri11e Lebanesebread.
toopt·11a migl1borhood
r.-s1a1uiJ11t,
Rdmd cuaud
Balad.;a11 a1dl,mtic .MOC H ...MM ...RA
L-ba11<1< Pit=iJand Grillin
;\f ;11d/J1tiJ11's
fun I'illag,.·
. Prtp:triJtio11
lime:15minut.-s
S.-rt".·so
B91ack,208 First .\,-cnue,
::--:e"'lbrk.;'\Y l0009 z red bell pepper, finelychopped
g(nerou.sz cups (9 oz,250 g) w-slnuts
J tablespoonsalt
z t11blespoons ground cwnin
z tea.spoonsroyenne pepper
5 tablespoonspomegranateseeds
ju.iceof I lemon
8 tablespoonsoli\-coil
Lebanesebread, to se:r,'<
Processthe bell pepper in a food processoruntil smooth. Pm.s

the pepper into !I str.tiner (sieve) to remc,,'<gnyexcessw:ner.
Processthe walnuts in a foodpro«ssor until 003.f'S('ly ground.
Combine the bell pepper, walnuts, salt, cumin, royenne pepper,
pomegranateseeds, lemon juice and olive oil in :t bowl. Serve
\\ith Lebanesebread.
,.,
HUMMt:S t::H ...WALJ
ANISSA Prt-p:tratWf1
S.-rt".·s
4
time 10minuu-s
HELOU q oz.400 g canned chickpeas

; tablespoonstshini
ju.iceof I lemon
J tablespoon.\leppo pepper paste
A11irsa Hdou isa t:ritcr, •..·: tablespoon pomegr.m!lteS)TUP
faur,1iJh's.t
1
bro:.tdcasrcr and •,-•teaspoonground cumin
bloee:r. BorniJ11d riJist-d finesea salt
in 8.:irut,Lcfu,w.m , sli< :\Jeppo pepper
k11or:·s
tl1t·J\l.diurra1t<·a11 as eictrs.\irgin oliveoil, to drizde
onlyiJ t..-'CO
-tr.r:ich·d1utin· pits.bread, to sen'C
can. Hc/,ouis theauthorof
,iu11uro1u ar:urd-~r:inn;ng Dr.I.inand rinse the chickpeasand put ins. food processor.Add
rookbooks, onw a cooking the tahini, lemon juice, pepper paste and pomegranatesyrup
sc/Joo/;n Lo11do11 and rw1s and process until ,-crysmooth.Transfer to 3. mi.'Ongbowt.:\dd
cu/imrrytoursu, 1....ru11011 , the cu.minand salt to taste..\fol: n-eU.Jfthc hummus is too
Tud.cy , Moroce-0a11d other thick,loosen it by adding 3. litde w:iteror lemon juice.Taste and
;\fcdiurra11<a11 cowurics . 3djust the seasoning.Spoon the hummus into 3. shallowserving
dish !lnd,\\ith the back of a spoon, spre!ldit across the dish,
Anissa'sSchool r:iisingit slightlyat the edges and in the cenu-e,so that you
www.anisss.s.com cre:ttc3 shallowgroo,-c.Sprinklea littk .\leppo pepper o,-cr
the raised edges and the middle. Dri:a:Je3 Jittlcolive oil in the
groove.Serve nith pita bre!ld.
f.U,Wl!R RI s's ...SEG H

BAKED Tkf:\XGLES
Prt-p:tratWf1
time 1hour
Cooki11etime:15-2J m;nw.·s
Mak<s28
J medium onion, finelychopped

ses.ss.lt
•..·: teaspoon finelyground bis.ckpepper
2 tablespoonssumac
14oz.400 g spinach, thinlysli«d
z tablespoonspine nuts
ju.iceof I lemon
2 tablespoonsextrl virgin oli,-eoil
J,. 14 oz.400 gps.cket phyllo (filo) pastry
4 oz 120g unsalted buttc:r1 melted
Put the chopped onion into a smallbowl.Add a little salt, the

pepper and sunuc !lnd,\\ith your fingers,rub the seasonings
into the onion to soften it. Put the chopped spinach in a hrge
bo,\·Iand sprinklen;th s little salt. Rub the salt in n;th your
hands until the spinach is wilted. Squeezethe spinach to
remo,-cgnyliquid.Transfer the spinach to a dean mi:<ingbowl
and scpan.tc the le,,-cs. .\dd the onion to the spinach, together
v;ith the pine nuts, lemon juiceand oliveoil. .\-fo.well.Taste
and !ldjustthe seasoningif necessary- the fillingshould be
GllU f C ~ tU
stronglyfbvored. Placethe fillingin !Istr.iiner(sieve) to trn'IO\-C-
anr exces.sliquid. Layone sheet of phyllo(fiJo) pastryon a
work swface. Brush it with bun er and fold in h!llfkngthw'3yS.
then brush it u.ithbun er again.Pbce 2 tablespoonsof filling
at the top end comer nearest to )"OU and fold the other comer
O\<trthe fillingto make !Itriangle.Carefullypickup the triangle
and fold it over, !Indewer,ag:iinand sgain,keepingto the
trianglesh.ape,until you ha,-creached the end. Brush\\ith
buner t\-c-rytwo or th~ folds.Trimanr looseends. Brush
v;ithbutter on both sides and pbce on 3 nonstickbakingsheet,
looseside do"n. Co,-erwith ding fi1mand finishmakingthe
trianglesfolkmingthe same method.YoushouJdend up \\ith
2& triangles.Preheat the O\'en to 42f 'f l20°oGas Mark 7.
Bakethe trianglesin the preheated o,-c-nfor 15-25 minutes,
or until crisp and goldenbrown gJIO\'a. Let coolon a v;irer:ick
beforeserving.
L".MB STl:Wt:O JS YOGt:RT
Pr,:p:1rarW11tim.-:15minutes
Cooki11e 1im<·:,liour10 mi11uus
S.-rt".·s
4
kg lamb from the shankend of the leg,boned and cut

2 1,:. llY1
into medium-sized pi«cs
i tablespooncoarse sea salt
16 baby onions, peeled
2 tablespoonsunsaltedbutter
i bunch freshcilantro(coriander),finelychopped
7 g:irlicclo\-cs,crushed
4l•·: cups (2•,.•Ib I kg) Grttk styleyogurt
J egg, whisked
,-c-nnicelliri«, to ser,-c
Put the meat and 2 pints 1.25 literswater in !Ihrge saucepan.

Pia« o,n a medium heat..\s the w:itcris about to boil,skim
the surfaceclean, then simmer,covered,for 45 minutes.Acid
the salt, !Indonions and simmer for i 5 minutes more, or until
the onions and me!ltarc cooked..\kit the buner in a skillet
or fl)ing pan o,-cr !Imedium heat..\dd the choppedcilantro
(coriander)and crushed garlicsnd cook for 1-2 minutes,or
until the cilsntro is softened,but not browned.13.kcoff the
heat. Put the yogW1in a largepan. .\dd the whiskedegg snd
mix well.Pbce o,-era medium heat snd bring to a boil,stirring
constantJyto prevent the yogun fromcurdling.\\;'henthe
yogun has come to !Iboil, reduce the heat to low and simmer
for 3 minutes,still stirring.\\;"ith3 slotted spoon, rcmO\-cthe
meat and onions and drop into the )"ogun.Add the g:i.rticsnd
cori.sndcrmi.xtw-c- and mix:\\-CU. K«p gentlystirring until both
me.atand onions arc as hot ss the yogurtssu«. Serve\\ith
,-c-nnicelliri«.
~llfUC IUU
GRU.U!O f.GGPL-\XT5 WITH SES.-\Mf! PA5TE
!, ..._1) Ll:MO!'- Jt:JCE
MOHAMMEDPrt-p;triJtW11
,;me 10minuu-s
ANTABLI S.-rt".·s 35-,,10mi11uus

Cooki11e 1im<·:
4
2 eggplants(sulxrgines)
5 tabkspoons tahini
Altr.lha hiJslo11g
bc·m 5 tablespoonspbin (n!ltural) yogurt
mablish<d as om:of London's 2 t11blespoons lemon ju.ice
fim:st Ltbti11<-"'St
r.·sliJUTillll$. J tc3spoonssalt
Ot:·ncrand lk·iJdchef, 1~··
: tablespoonspomegnnatc paste (optional)
;\fohamnudAmahl,~pn:smts paprib, to g:imish
autlu·mic,fmhfoodfrom 3 tablespoonsfresh parslcy,chopped
hisnati.\·Lcbano11 tr:itha11 3 tablespoonspomegramuc seeds
cxu1tsh'<and,:urk·dmmu. v;'3lnuts,to garnish
.\l\'raha, i5\'\;CStbourne Pia« the eggplants(aubergines) onto skewers!Indcook them

Gro\'C, London\'\;·2 4!;L 0\-tr sn open flsmc of a gas stove; this is the best w:iy to obtain
3 smOkyflavor.Youcould also cook the eggplants under the
broiler (grill) if you prefer. Cook the aubergines, tu.ming
frequently,until the skin is bbckened all O\'a and the skin is
soft to the touch. Removethe eggplantsfrom the he-stand
pbce in !Ibowl of cold waterfor a few minutes. Discard the
burnt skin, put the &sh in !I(sie'\-e) strainer snd place in the
fridgeto ~mm'e any ex«ss liquid. Cut the !lubcrginesinto
smsJIpie«s !Indthen pound to a rough pulp.. \dd the ts.hini
and rogun and stir to combine. ~cxt.sdd the kmon juice and
seawn with salt to taste. Plsce the mixture in !Idish and garnish
v;ith paprika, ps.rskyka\~s. pomegr:m:ues«ds and walnuts.
Finishoff with a d3sh of oli\-eoil.
L".MS, OXIOXS, !, ..._D P:\kSLEY
GkU.U!O 01' SKEWERS
Prt-p;triJtW11
1;mc20minuus
Cooki11e 1im<·:
15minuus
S.-rt".·s
4
1 largeonion, finelychopped
1 gre<nbdl pepper, finelychopped
1 m.i bdl pepper, findr chopped
1 bunch fresh panky, findy chopped
2•-·~
lb I kg ground (minced) lamb
pinch of cinnamon
salt and pepper
rice, Lebanesebread gnd sabd, to serve
ln a largebowl, oombinethe onions, green and m.i bdl peppers

and parsley.Once they are vtdl mixed,squ«ze gJIexcessw:iter
out of the mixturewith your hands.•\dd the ground (min«d )
meat and cinnamon, and sea.wn"ith salt and pepper. Knead
the mi,....-ure
until all of the ingredientsate"wdl oombined.lake
3 golf ball-size handful of the mi.xtlltt'and sprrod it around a
skewer,squeezingit out to make a sausageshape. Cook the
skC"wers on a hot barbecueor under s preheatedbroikr (grill)
for 1~15 minutes,until cooked through.Sen-ewith rice,
Lebanesebread gnd sabd.
Had:berrits: lflfk ;nd bladt-er:y
A
uh'*"'
blidt,my, r..sfffl?)·me Met!
fflfflf!OI.C,l•1 C
ib«:.;h: almondi::.3pi1ucl1itiNn ,4e,: H-.:!brci,!s;milT ilo..l
almonCNUimi "' ,. Ii-.:! brci,!sv.ul P, ath:ip: : be~ .-bcsi1sabd with.;rttm
alffl()ndftt~b.)l bcrkimt-e= ,:m::.t.embeans:~co,l'S( ieJ fri:d oniom 101
;ppit mir -1.:.: ~ wheuv.ilbbiu:s;n;! ccico })O aibb,gt ~ reels$9
dlick:e v.,di i~ :91 ;ittn beanssiU KimnCIC's n:i! t...'flouli aibbigt sdad 4
,
dlt,cnlu, m:u~ dnes n:i: il11Mnds be=3~ l~udN cith:ip: lJ!

v.ilh C>X<CUI-111 h:my v.i=icrcu= r allbeans«p •09 red aibbigt and pomtgr=K "
6.;iim-1 · :
fi;;-cmv.,.h~-110
bmband beam :,1
p,u.n me bcrki1111 t-e= ,: ~
cil:ts; ~ n:i! H.:itl:betf'!
bc.anicat,90
ab ,~*
fiuwilh nut6U::.-..;:: 011 ~ r cib mbv.,.h::, cbocol:ueand61,e ~ J9~
fr~ lttb u: «IOJIIO ml: .-i1b. npuHic ;nd ba:n soup 10') datcil:e ,,.,
al=nds 11: ma3 : bul_;,.;: «?ad silh u·,.m )60 dritc freit ~cat'"'
i,..rlie,almimd a::.dp,:ime;ran:.:t dlidt:. ;nd r.a•iQr Hn bru,! p• frui1!oxif ,, :
sixr •·s Hiibrud v.W!1cm.:i111l::J oc:,,oe. )- : o~n:x ieJ cocon1;1ulc J90
«i:;,~ c:.mi:i.-:ib~\\ilb. rmeQltf h,Doum, u-:!l'tc soamcb:if 3•9 pis1u'hiti n:i! )-C_;.:nult J9!
andC:::.0:.-.;h-1·1 l::.«hxbrc,Cno Y.mclinune abtind aikt ,~
p."= W:.~ !k•1;:r ..-im lll't"-'9 l.cb~K lr!d JOO 1rU::;1l::J puucl11t1 cat J9'-
roultil 6;s n:c 11!monds -1:.· mini Hcbrc,.:.Kippedv.U mb and a rrcu: aiirn1and «lery sour 160
st'molin,a::.diln::,ceJcikt J9• .ialmonl::J U:.:. saun-~., am,x ane « min fabfd ~.l
=:hi,1,a,,, fflllll J!;:uhma3 IDppcJ' 'Aiffl mini Hcbrci,! Kippedv.U b.ilk,umi., am,x ane i::ild:e nain sc:ld oo
~dl=bm<:~o nwi.:O and pml:y sab,! •11 su11!'eda riOu silh 1.:i mb ieJ pa
i.~: applt and blidt-cmalt Jllf< mini Hcbrc,C11t1pped v.U .!?CCC kimb nuu:•3
• applt W 1nl:.-:;1 buedci -1 .:, meandwl-.cs-o cub.cwnuu:,cb.ii:ktnsilh d!Kl:pcu
appltand 1rd::;1 scl.:td~) oli';eb:udJIJG i::J :-;:
;ppit mir .i.:: pi1al:nWs1'>) cuscrnks - siev.-s
applticm..~ ~db r:tJ,oo cid&v.'tt frio3 ,..,
1pplt,11:11a
. i;n:e-eri::J I~ tieumcnn.;i v.U fflf'llnecrand bn::bandaiuliH.,..-c,new:~
klnllnt&- -1,~ w=J-0 pidltc .l3·
applt fQWg?$,H9 sfilu~~n bread- : celery:Uffll l a:.-.d
cdery Sllllp160
bab:d side<: apples.t13 m~~ l::J «;mK brcla ~ diec,.e: ltpW~"US um J.lO
<!neprcKrn .o·s wil::.";l:eJ oooe b-csad3· .l bf\.WdfflCICK v.icb«;mK me pen J.l3
i.~: i!mcei:.ll!ldpisuadlfob:n J93 wU::;1br:tJ , •, br,.wd hillou11:t v.U mini andpdK n
appltmsr -1•~ •Mk .-bt:n bread,~ cbttse a:.-.don,on pi:,_.,
b..-e;irah
1prnn11; m .;.'.IO •Mk .-bt:n ;ci triads J'>J cetsc C.=pbnp JV>-
t.oiltc apri,ou v.,di p,:ime;ran:.:e whok.-bt:n rolls }$9 chttse, ~in11dll::J pi::.en1;1
syrup "-: o ~«octdi.1,=oa.1.iltJ,o dum;fu:gs J.l1)~
diick:e bl,bth v.,di ¼'"ricocS•~ rrn.:.t-elpeppm ieJ broroili 11: c-beesctcrirs:)").l
<!neprcKrn .;.·9 milcc. kmon . !'0$C'Wlt:r n:i! cb.idc::.tit«1i <resttnlt .-iu gllU
~ fruil CU::.ptllt 4-!3 ~ ffl.l)O cl!«Y. Sling u:
kmb suw -.iU__;c,:=.a ieJ 1p0:0 1s : · : bul_;,.;r
.-bt:u; b~ lamb b1ibcb.1,lO flounderCN~d in 1ahi::.ime
k-.;:ofbmbsll:ScC.11,.-h ~s :.1· «:ad silh r.a'CJr )60
bul_;,.;: brcu:«umbs 19,
u;l,pem ptiK'~ in -1.:~ bulp v.ilc:nsab,! v.U ;ittns n:i! fretlo, Ii;, faa ieJ cm.:::ielittc cace
u,a,:'liole lei: fin bcms ciuknmn rw.,:.coons 101 ulaJ .lO
C.fCK:EOJ b:;:1,M,·:,ub n:i! cilmao hcllou11:1 sr:ffc,3s-csimc le,afJ"9
ht!lod jcl:t,enscmoli!:apudding.lJ.l
~:~~:!:/~ldim1~ dlidt:. ~Cl crcscc::usilh gi,n
dltcJCfillin; 1 ~ :
bmb andembnt sud ::11
bmb laugni v.U cl!«u t:.d ii ;un
i::::b:r_;µ:c,,
•• t;ail:eu
i-..~ mllli t)uhma3111pptev.ilh dlictt:: libbtb 0\-ilt .-iu lamb cn:=:b:·o
h:illc<=1,~1nd pmltys.tbC •11 fil!i::..;:
1,l!O mini H~br:iJ 1opptev.,.h hilot.:m&.
dlictt:.libbtbv.ilh i?T"Kt11t:1)9 ,w..:_l..:o~~ pudcy .ialtJ ·3
•
btN pinoush~
fflmt bel:t.:r .-bcsi1withbeansn:i!
u:.~-a.,;o
frie,!l.:imb l:it-eh 1.lJ
sp1nio ane c.:tte ;c :.;.1
sp1nicilane 6:tte 1urn01"" 1: 1
SWttl pou:nol:ibbeh.-,U m,n.,:t..--rai
bdbr;i ,llJ frieClo:b and IC,, ieJ IOfflutl f)°'
almone .ll.l ;ittn lce..-ihane Edi:ur whca1 329 m= 10 i::J u:.io::sabC6.l
p:ain ,lll pi1W ~ «. ,li1,~rs ! jl - ~ muc u pont dieo-e:ricoc11
kil:tdl (l'UC\'nlt:l,l •
wilea.lU
bt:.mai,:;Nnu:a alt J90
bma::.i&imn .llJ
bmbimd :) 4
bmb bbbt.l 1.;.J

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die~~; v.U ni:e,i;,;k
~un::trb.agW?b.
bw; rn;im,~tiei Mr. 1duo sr.tt :eo mini bn::bbl,be~ ;nd ~~n 1.;. 4
diickee..:
b~ dlidt:. wr.ip siU sen:.:i,
!.7md mCC·1.ibiked sta bus l")J monl:~100 n:Jgmic'=?,o)
!.7md mcil•1.ibroilN M"i NI$ !GJ pt11ut1 me walnut libbo 1,~ b~iKi di.:b:n i::.3 ptll~ fyO
s.ci bas iilcu silh hd:eh l::J « 1spr pti1ut1 tit«h si 1b.Sf!ICCJane cb.idc::.n:i! bosl sautt : •.l
=, .. pmk~••~ cb.idc::.n:i: ri« fr'-
s.ci bas v.W!1iUi::.ime diile sii;ce pt11ut1 piaies side,! v.U bmb :• 1 cb.idc::.n:i! \ ti::1cibkuew :9 ~
0
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ii:Jkmon lllO
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1ao bttdl siU oox.urdla and cb.idc::.n:i! u ·mr Hu brcU:,o~
Sltifrc-:d
bike,!c-wln:n ·: •: 111maoip ca'.ktnfulffli~
Sltlfft-dbell~v.i ib.me ;nd 111bht,;:.~, ~ .. c-Ja.'.ktn
hub.v.'Ch ,1.0
b«f :s, simer td-«el , 4
cb.idc::.huh.-cb v.111!.\~5'111bl:
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;:y;,9
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l:lummi;scitb.J':I k:..--;:n..
bmb !.l) cb.idc::.b:blh: sbrsb1wcl ,,r
pd:kd 1-=ifi ~".l k 1cn:a .:iuuh : bu ,m:a ti:-:uh l::J cb.idc::.tit«h «esccn1s .-,U gou
srnimbitc c-.;;~ smclN ~ mon. <ii= bbbt~ I J) • cl!«K iillingU!
b«t andWllloK 1:~ bu111e rnu1M:-:.iiti•cw) !6 cb.idc::.tit«hO\'di, l,ll
bcl FCJIPC.-S- ~ppm bu111e rnu1M;-:.iinWtcgn,and Wlini cb.idc::.tit«h O\'di.v.U bn::b
bitCl:IU,.,,adio .AU« 11~ fi!lin; 1,lO
ehictte bl,bt~ wilh t.?)'KCU:l)9 ~ andOX(lnu1 ab y,o t;;:;ll:n1om rcls IH
ehidte Fir.lki rolls: "-I SCAmt andhontTbm J" ' cggilmudilh 4~0
ehidte n:'e l::J 111m:a11:,.s co.:.;
e«p-feiedsbrlmp. tt>:i a:.i:pperi:.d cggilmt roDs9~
fflictt:. ~ t,:l. JO< a,.;! in i 6untbu1u- r :: , ~~~~ in u·a1.1r bieadmill±'f.
ehictte sb.:iw-mna •nh cri:Pbu ,e ~ friedCO,:IA .. h air.imcm-d onions 1
fflidt:. s«? I f<4 imdri« •90 q;~nu. IA;l bn:b imdri« :.:~
<hich:. ,-1: ~ liilffmnn:J cilw:ro 6sb.Rew 181< frio3~1wiu~:;n:inu,
ehidte Wi::._;:J in ;:dK !l:<O liillmtinlisbalc,, withK= sto3 mclwo an;i dw.'~u <1:
ehi<tte we.p cicJI<hilt : h imdsumaca=b l')8 1:fin•v;ithi=10 a::.dc~n1 :~
.. Ii ui:.oe.!s:,s .
ehi<tte ,,., coll«: HiKl:fflliNwithor.inp:lkiwff lcl an<:q;gpltu au.'.I:: :rt
ehiwe ,,.,.. h dlid;:e:u c3 cuhcw wm r4 1: bb n:i,;oa:-.
l:.111$:": l.cbu:c,e co&t 4d l:::tlbs.ewwitht;;:;11:m:~1
ehidte wilh;rcee kn1ib ~: Lcbmc,.ecolie( 1A!cli<a"aimom 4!-1 Ka b~tll)IA.. h mas1,:,3
C~I cJ
er:= ci:.:len u:J \·mnio:Oi«-"Cl , u wbilt e<irttsilh cnqt !k-1,·:
r i=100:e,
~fflad( dxlen uu:;p: •s• · smtib:d~nu. and pomt;r=K
bmbbl,bth '"J
U'b~ dud,,:n n:c?,--a::c,;r.mce
:1<~
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s1dlcCbcWc1:~n1S :u
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c:.=1N ehidte ie i,.Jtic :s,
C:~l~
~ptilt 4.:3
fb, pc.xhl::J r,my,•ucrCOC:.ptllt 4•~
s1~C: e,;gpln:ii"
in11!il'c'oil48J
1A11hni.:uand~!'de!
mokithia<hiclt:. JOO ~S:untJ!I~ upsiikCc,..,:,t;,_~n1s 90
toaQcludc:,-.u·1uu:90 <!mJ,~ ci:p: bil:tc.e,_;;11lU~ a::.d
s.;eq C.Cb:n sbiw;umi,OJ oi!!:OOIcookin:.,o, sumac1JJ
::l:1:=t;l~~~
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:
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s,nl~ cl c:.in1cmcl:1, :-,
K~ tgg 1A11hsmol::dsU!:ICO,
ci:«b:n lh= ca'.b:n linn .-iu plic imdr (IIICp(QIiclJr
404 btt1 i::.d«:mu.'.1:9
~ns 1_pt1U111C:
Ull't:l$h SJll:IC and K~ egg IA,.hbn:b andpnt
eh~~rs';~~ me plic)1) nuo •1<>
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OCICk:-eisabd ~ !< str..n::Ne-degg,.IA,.hsumi.:n:J
c»:beu;"buatmut ~-;:;isl!lltw )!-I Lcbmc,.ecbdt:.eOUKOUS ~- i=101JO
~S(p=ls39. mb; =a ~ukead l««-d siUcrab ,xcdlini omck1ll'
cum, and =i::. rwird~~ imdul=:« andi;i)iiniuec, ·• cnei.\·tsIchirel'\'1:b«1 and Sdl!in:
ehictte 111d
~\'.'£Un
sci;r v.icllcluk ~ylkt rolls.-iu fei:ul, crab d ee,5-;t sabd -~ -
and~il>O diil::n ci:.Svn:in oil 1«.o.
ehidte wilh dlii:~u cJ n:WW nsout1 silh rnib n:c cilu:n ::~
l:.IIIS l9! =bcrrvl:,e= ,'.bi,rkoctiba:ns:,:eoitk f
ehictpta W: Suffl si,up r: tq;ui -.-hea1IAilhbtans mCoeionsJl°
,:-1
dlidpta iecha g:tttn beam1A11b.=uocs andberkilu fildffl8J
ehidpt.u anCs,,.;. dud • · 1:,em;t. airnc n:ccumin84
cibnuo cJ gun clult ~ ~ • bemy 9iea:er n.,nc r an bee. J«? 109 cibn1rnn:cgrttn dliit ~ ~
tlltlKOUS wiu ehictpta .Alu!-18 bmb cJ bees !JI finll bci::.~~
t;~nl 6111eh IC-I :.xno 11ndbnrkoctiba:ns J.!1 p:nln i::J f:n ba:n - ~
fUITth3J ib.ocl,:C,
r clbmb with:.:~ ii:o:hinicJ eumiefih:ifd3~
f,:r;i t.e:eAl:Si:ls-: ~l:?Qbit and beanKl'CJ'I,o, fw11uliiRewJJ9
fri:d c:gplu:i wi1b.f=C"_;µ::.iK nxuinbcrs: «tumber imd~'-'£U ri ul:id o~ fmt:X ehKkee, ~o
-bs~ :eJ ehi~.u, : fO=l::b~-, cggilmt,-0. 104
bemy v.i:.-.urcui= all bean-""'? ,09 ~11$~
h11mffl1;$.JI< D spintdl:..1
humm~ Audi 99 fm11ushoo
dao,;:;ii.,mK ._,r 4~
~::~~:fit~JO
rani:.e=-1:
l:u1mmi;sCWI
d:i::n:;.<hoxolatand dct trnwnin:.J94
dlt,colut ooa1o3<!iu-sn:calmonds
\,:,:Ul16"
fl\:, Mm: 1m~ imd(;n-; btam
.-iu kmtin dr:"ing OJ
l:u1mmi;sClUIbmban;! pint e.as J9 witho,ox.-;1411 fa,-abeanru:ird-·
l:u1mmi;swithpi::.!nw )8 61tU:,,:.h«c,,jt::;:i4•6 fa1-;beam-c oil 11nd;n!K s,1
l:lummi;swithpumpl:i::. n:cnlanao ~ ~ <!maib:Jl<9 • hu=-;s 1Ailh(;n-; btam 4.!
l:lummi;swith~d bcD~ r 4.: <!m cootiesJ9~ l::;il. ni:,i::J f:n ba:ni :..:
monl:J«? 1ao empicKrTt4•9 padcy l::J f:n ba:n fab!iel-.
an<:A'll her. -. 01·n:oo1 cookin:.,01 fei:ul: fenul, f'OUIO 11ndIt=. ~be,: ·
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6shUi:flUI 1~6
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rocllt<!~l:?QbTn:I H uxi,, sbdlfishi::J fte::ii:IU1CJ!
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u:ibboeb,-
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d:«f!!!-r.2.l'o·rs 51A'UI
biead ,oo 6i;1im4•:
clib: ~d ..:iuidsilh diil: l::J dr:"inp;: 1:idKi:.d mini :9 figun -.iU almondi416
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gi:irlicandd:.ikoil4•~ ging:r•~ 11nion ula3~
r:i:n~~:i::r;:114 lemon:-9,OJ
r,..-c:i-:;n:a:nmp
ro;is1o3li;:::sand~
flu; fishmi: fCc'o;n:c••ers
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phrllo rols 1A1UIfte::ii:l,mb wili:a JO 6shpit, ....
ind~ll• dn:C &a.: dri:d mlit eompoK4.:• 6shU£(1UI 1~6
s.cillion~ <hiltpa:naib.-s, :· ~ frui1hcurnb: )19 6shsh:wmn: •~1
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• fu.hwiu~ 1:mona::.d;irie :~
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«m<tioj~ E u=l:mn:bi:GJ
ehocclut coau-ddue: u:J almonds sw-tclF"QIO6sh ab:s silh xa·w r
1Ai1b.oxnnu1411 ~nu. ::±-er_;µ:cs::bcb, 1:=b. 41) a=b:.:1
ehocclct oxl'tt mouse~l~ eflitbe sb:wirmi 1A11h ~bm Jo· -a..,d'o-..ltNlot-,,./fo,I,
n:c~r:.)Nrs .,o:
OX(lnui;c::Kl:.".d cm1l:u n:J g-.J!icei; 4J 9irbreads:d!Kkeeand n ·aw Jo~
ehocclut coau-ddue: u:J almonds cm1l:u n:J =sr.inut ulad 01 ~ silh sp,:cd l:n:b ane
IAi!b.OX(lnUI., 11 c;;pl:::.i r,mch ,o. 104 i::,chi,tjo ·o
,.,,;m
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,.,,;m
h:h::D.a~ and ~Mk! l=bl:llri1111! )6
10:ilid~ts bmbcA ffnm rice;nd walnuu:.!JI<
,.,,;m
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roem mi,11bk1nd«ri:e& r ,011 Ii; ,- : . lclo=bih •19
frtt~~~tli/, fru an.:!air.imtw'JC'd 6£and Ku:::.estc,34•-1 bn::boeubdl si,up rt<
s« r di:m- -1·,) bn::boet.J:bcllsin i=io w.ur :~~
lamb :" ) tll'i'&"bciri n:i! f!IKIA'a l Cf -1•• l=bpiws.1,~J
s.c,bas iilcu silh hd:eh l::J «ispr - -m,.,mi:r=b~: prcs:l'IU l=br.i,;oa :- ,
=, ..
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10::.i.dudpc,;i,u. bn::h,ti« :i:J fin beans: ,.:
1ihncbebtc11e .l J bn::bsb.:inband olil-eeuKmlt :69
01h'O(lru:,1» bn::bsb.:inband s1dli:C ;~
rrn1f.lcp : grill«: fro{s ltg,;-.U p:lic K J::r;n,ie «clllOAUCe! }-I
anelciDcin,,~ l=b~l$4-:60
bca ili putry pit ,.,,,.hw«hin i :i:J l:::b5ltY.·:rs:.iti
G tia1<1r l! l bn::b~.;!mlli with cashew' ei;n U:C
ktbokd!Kt:n ,-)• .1<1"n sptce:'-':
5u !ic~~n 1an.:!pilkd ip .l J <hictt:. UNM Uliu trod y;,· bn::h,s.;,t:-1d!.
an.:!rxt :-10
&b with presm·W lt»ce m<: bmb :~G bmb Kett IA..-b cg;;l:in, ! ~I
ir.:tic : ($ bl,btb; b111urnt;t ti:·:,uh:i:J dl=ro bmb Kett IA..-b pn1aots cJ
girlie,almi,nda::..:!
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gutic 1ndIt=. AU«•~ :
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ffl:~i1~;1$ 1
141
<hidt:. libbcb 0\--ik .-l6 lamb
:~:d~~~nes,a~.:!
bn::b,.,,;lhspintdi
ki:ofbmb :1~
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tfricou:·:
4 1
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gui!c ~d r(IIIC muy dr:uin.;:: 9 <hidt:.libbQ,.,,;lh :.;nenu: 'J'J kecil and la=b u,:;p r~
gurlicei;, 4). 1;11.,e, ::ri1lt,! ~ «. ,h,1,'°rs! }l mealbi f4 1
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cm inai:tcdiid::e ie i:nlic :~, pntun tit«h si 1b.spicesan<: ti:J and¥Y,i:s':-ti
-kib.iaehktce ,r,,o- pmk)••yt mini l=b tit«h m<:)-C_;.;rt u ·
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gi::.p:r:~ and i;inp:r ,hat,c 1"" ti m<:m::1110,,ti ph)i:1o mlk Kllff~ wi1b.l=b n:J
gi:salsch«-K- mttK bl,btb;bdo3 bmbblibth •~ min1:-1:
gr;nob.:stAmt an.:!hllnty bus J9" frieC!.:imb l::it,eh 1-15 po1a11palits nt:!l't,3,.,,;m l=b r ,
sr.ipclt111'Cl! }• bn::bbl,be~ l.j 1 r.,t\ of l=b silh ~Mk!an.:!pirF.:
lamb C:~, j;npt kn'°" U:C mini bn::bbl,bt~ and \~n 1-1
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10
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;mn beans: (rite ;ttte t.e= an.:!
ttimunes" =~ :~::::::~Cl
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of l:mb C TOP, l '\;.
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sntlul.:!er
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wilni.:u1""9 m<!IIIClO~ nuu:.!J-1
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~ ll.addocli::.dnet 191 <hide::.huh..-6 )10 u.:..-i:ey
ll.aslrn~with ri«, appk an.:!
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hub"''°h:diickee ,10 lil!i::.
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,urkc!WWIr.:t,:.?;'«:::.3 e;._¢{a::. 1men M is,,} lamb J«.e"Ueand -I0$1CY 150
clle=u:,14 t~n l 1'11111~ Ltbtu11e<hide::.m<:ren:,:_;: µ:.;ne : ~,
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hu= )a fritC1.1 mb l::it,eh 1-1~ l.tbtu11ecollet ~~:
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l:l= mus -.U t.ettJ9 bmban.:!btilru:lJ' Ltbtu11er.i:eJ.ll
l:l= mus -.U lamb i::..:!pin: ei;n )9
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;-tat:JIO an.:!r~ weer u J :wecu:.1:,~ do>uC\•4111
f'Ok'waieru ti bmb COfiin Wli::.iand Cl:ffl'AU«:p pintllppk.n:.e.1 U:Ci;ing:r 4"1
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vi::.il;441 bmbdlti;,, ......h K\"n spKO !)I 1e:::!
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oc:.,oo JJO ~and ft:ieeuslilN 1:m4.:o piw.,l=b JllJ
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kmi 11n;!;reea: $1111p 1W «::;,~ c.um;bdc v.111!. ~tr W14l~
kmi 11n;!bmbsoq- ,-. llllil UDOe,;h 4'l plum,fC'JOand rMCYa!r <cm;:<>« .-~s
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rtd lteril iec cumin$!!tip r.o
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mcelM111p160
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AwhorAdmadcdgmu·ms
1"'hesuthor wouldliketo dedie:itethis book to her
family,especiallyher son Joe,gnd her gr.i.ndchild.ren.
She would gJsolike to thank Hannah, Kate, M..arisa
and M.9ttfor all their turd u'tlrk.
Phaidon Press Limited

Regent's\\rlarf
.\JISaints Street
LondonN t 9 P.-\
Phaidon Press Inc.

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Designedby .\sttid Stll\TO
Introductory text by .\faur«n Abood
1"'hePublisher\muld like to ttunk11te~sa

Bebbington,\'aness:iBi.rd,Carol Blinnun, Kate
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Sou m, rl,,·r,:cip,·s
Some recipesincludeuncookedor \'Crylightly
cookedeggs,fishor meat.These should be
avoidedbr the elderly,infants,pregnant women,
conv:llcs«ntssnd anyonenith an impaired
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PHAIDON

The Lebanese Cookbook Salma Hage

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The Lebanese Cookbook Salma Hage

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,..

The European flairthin took root in Lebanonas .-\rnbcultu«

The culin.srysccnein Lebanonis s mis of the esrthr,hearty

The prcscl"V'3tionof foodswhen they ate" abund:mtand in

TraditionalLebanesefood isbased on the ffl)thm of the seasons

Sal.ma'sfather W'3S a M.aronitcpriest,who started out in life

Salmale-!U'ned gJIthe facets ofg well-k<pt kitchen from her

Salma,her husband Heni, ~indtheir son Joe emigrated from

Annual vis.itsto .\bzr:i.at .\I Toufah keep Sabna deeply

THE rime.Salma msintains a tndition9l Lebancscpantty and

Much of what Sabna docs on a dlily basis in her kitchenis not

The supks dut S3Jmskeeps in her pantry sre the ingredients

Herc arc some of the items that featutc"in Salms's pantty

Sal.maoften uses her Lebanesesc...-en spice seasoningin her

Cumin and cardamomsrc also typicalspicesused in Lebanese

G IU ISS ASU U!GUMES

The firstdi:shSalm.am:tdc3s s girlof nin<yc3fSold wss

OLl\'f!S .-\XO OLl\'I: OIL

The many,ancient ofo-e- gro,·eson Heni's familyproperty

Lebanon'soli,'<oil, whichis the prinury fat used in Lebanese

Xt:TS .-\XO Sl!l:OS

Salmacooks with many differenttypesof nut, with an emphasis

Tahini is a paste nude of ground sesames«ds, harvested in

HERBS .-\SO Gk..-\PE (VISE ) Ll!.-\VES

Few peoplearc luckyenough to grow gr:ipcleafvines in their

~'hen Sal.mapbnted her grape vinesfrom pbnts she and

Sal.mah:is always<nior<dthe flavorof fresh tomatoesfrom her

ROSE W:\Tf.R :\XO OR,\XGE SLOSSOM W.;Tf.R

t>lC KLf.S .;xo PRESERVES

Saltnahss an endless fascinationnith aUfacetsof the Lebanese

Maindishes indudc pbncrs ofbroikd (grilled) m1droasted

There :ltc" alwsysgrains on the table, cooked with mmubble

EveryLebanesemeal ends n;th. and c:,-ery\'isit is punctulted

J uncooked chicken carcass

Put the chickeninto 3 Jargcpot and pour in w:itcr to ca,cr.

Miicall the-ingredientstogetherand storc-in a pbstic container.

31i, Jb 1.5 kg tomatoes,chopped

Put the tomatoes into s lsrge saucepan,cover, :md cook for

Hcst the oil in !I small saucepan,add the onion !Indse!lsoning,

lb kg tomstoes, cut into quarters

m.i chile,coorsdy chopped

~heat the O\'rn to 3i5eF 190°c.G.lsMark 5. Put the tomatoes,

1 cup (4 oz. 120 g) pine nuts

Dry-fry the pine nuts in a small skilletor frying pan o,-cr

cups (4 pints littes) whole (full-fat) milk

Pour the milk into a saucepan,ca,er, and bring to !I boilO\-Cr

LEMON flndy grated zest and juice of I lemon

Mix togetherthe lemon zest and juice, \inegsr, snd oliveoil in

·whisk togethersll the ingredientsin s bowl and se:tSOnto uste

Dry-fry the walnuts in 3 heavyskillet or fryingpan, stirring

POMEGRANATEteaspoons red nine \inepr

'Whisk together sll the ingredients in a bowl and sesson to

Siftthe flour into a bou-

1'14cups ( 122oz.350g) sugsr

Put the sugar into a Slucepm,pour in 3 cups ( ,•,.•pints.;50 ml)

Dr3.inthe chickp<3s,rescning '/• cup (2 fl oz,50 ml) of the

Dr.I.inthe chickp<3s,rcsening •,• cup (2 fl oz,50 ml) of the

WITH zg oz.800 g canned chickpeas

3%oz, 100 g ground (minced) lamb

HUMMUS 2&oz.800 g canned chickpeas,dnined and rinsed

Put the chickpeas,bect (beetroot) juice, gulic dfflres,t:i.hini,

Dr.I.inthe chickp<3s,rescning •,• cup (2 fl oz,50 ml) of the

~ cups (; oz zoo g) pedcd, seeded, and diced pumpkin

HUMMUS q oz.400 g canned chickpeas