If, like us, you happen to have lots of tinned food stashed away, the chances are that one of those tins will contain condensed milk. It seems to be something that everyone has – and no one knows what to do with it. Well, it’s very handy for making delicious cupcakes.
This dessert tends to get plenty of compliments and has become our signature dish. It is quite complex, with a few different components, and is quite ambitious for home preparation – not because the stages are difficult, but because there are a few of them. You can use a generic supermarket feta, but for a finish that is smooth and salty, buy one of the tinned smooth fetas sold in Middle Eastern delis. It will be worth it.
Sarit devised this recipe to finish a jar of tahini and a tin of preserved lemons that had been languishing in the fridge. The sticky cookie dough is shaped into individual balls, they’re then pressed a little, and rolled in sesame seeds. The result is a moist, fragrantly citrusy cookie with a satisfying crunchy exterior.
This North African egg dish seems to be the one that most people conjure up when they think of a Middle Eastern breakfast. The appeal is obvious: fiery tomato sauce with eggs poached in it, the whites just set and the yolks still runny, oozing into the sauce as you pierce them with or spoon or better yet, with a...