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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.

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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...

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