Category: Side Dish
-
Red Yam & Black Bean Refry
I do love red yams. They are firmer when cooked than orange yams (sweet potatoes) and not as sweet. Also called Boniato you can read up on them here. They worked really well in this black bean dish as they gave it some depth and flavour. I always over-season beans, as they can be very…
-
Herbed Lebanese zucchini fritters (Ijje)
Many summer evenings were spent observing my aunt cooking up a batch of these greasy, crunchy little fritters. I cannot vouch that this is my aunt’s recipe however. Traditionally, you would make ijje as a way to use up the remaining squash from a batch of Koosa. Koosa are basically stuffed zucchini, however they are…
-
Labneh (strained yogurt)
I grew up watching my mum dig into huge vats of the thick, sour, incredibly thick Lebanese yogurt they call Labneh. I remember her dipping thick pita crisps into it – thick crunchy crisps which she had toasted in the oven and which were strong enough to withstand the heaviness of the yogurt. You must…
-
Miso roasted whole cauliflower
This isn’t exactly a recipe. It’s about as simple as can be. One whole cauliflower, several large tablespoons of miso paste (any type will do), and a very hot oven (like 400 F). Don’t be shy – use your hands to smother the miso paste into all the nooks and crannies of the florets –…
-
Braised Cauliflower
Ode to simplicity, a light meal or side dish. Many vegetables can be prepared this way. No need to smother on the cheese sauce or bacon, just a simple veg highlighted by classic flavours. Ingredients: 1 head cauliflower cut into florets. 2 tablespoons tomato paste 2 cups vegetable or meat stock 2 tablespoons chopped parsley…
Allspice & Olive 