This frittata is a take on both the Persian kuku sabzi (herb frittata) andkuku bademjan (eggplantfrittata). Once the eggplant is burnt, it really is just a matter of making the egg batter and sticking the whole thing in the oven, leaving you to prepare a few other bits (if you like) for a quick and easy show stopper of a brunch.
These skewers are quick and easy to prepare and a winner with all when served. Allow one skewer as a starter, or one or two for a main, bulked out with some rice and a green salad.
Za’atar is an aromatic eastern Mediterranean spice blend that is used as both a seasoning and a condiment.
Ezme is a wonderful Turkish dish made with the ripest of tomatoes, which give it a deep, sweet flavour to contrast with the fiery kick of chillies and the acidity given to the dish by vinegar and pomegranate molasses.
I first tasted this wonderfully fresh salad years ago in a Lebanese restaurant and then recreated my own version.
This is a simplified version of the traditional Palestinian dish m'sakhan, in which chicken is spiced with sumac and then roasted in the oven over bread. Sumac and za'atar that we love and use so much are combined here with fresh lemon to give the chicken a powerful sharp kick. It works fantastically well and is almost addictive. Try serving the chicken with warm pita bread and a garlicky yogurt sauce, made by mixing Greek yogurt with crushed garlic, olive oil, salt, and pepper.