Recipes

Slovenian Potica

Potica is a traditional holiday cake in Slovenia. It is baked on important occasions, like Christmas and Easter.

View recipe 35 MINS

Iranian Persian Meatballs

Persian meatballs in a rich spinach and orange sauce

View recipe has-mp4 30 MINS

Iranian Marinated chicken with charred limes

A Middle Eastern classic which is sure to impress with its tasty tart limes.

View recipe 30 MINS

Syrian Kibbeh bil sanieh

Syria’s national dish of minced meat and burghul is so deeply loved that over the years its fans have found many different ways to prepare it. The secret is using fresh, very finely minced meat. This is carefully spiced then served raw, baked or fried in endlessly varying shapes, often with delicious fillings (that often include more minced meat). This recipe is for a kind of kibbeh sandwich: a layer of cooked, spiced meat and pine nuts is pressed between two layers of fine kibbeh, then baked and served in wedges like pieces of cake. Serve with salad and drained yoghurt (natural yoghurt that has been drained in muslin until thick).

View recipe 25 MINS

Palestinian Maqluba

A Palestinian tradition, maqluba means “upside down” in Arabic and is a pot of stewed meat, rice and fried vegetables, cooked and flipped onto a serving dish to form an impressive tower. In Maha Sarsour’s version, the rice is richly spiced with cinnamon, allspice and more, and the chicken simmers to tenderness as it gives its flavour to the rice.

View recipe 45 MINS

Chinese Braised Hairtail

The thing I love about Hairtail is there aren’t many bones. Makes for easy eating!

View recipe 15 MINS

Syrian baklava

The sound of the hot syrup as it’s poured onto the hot pastry is one of the best things, only surpassed by the sound of your first crunchy bite into this golden delicacy. Yum! This is a fantastic recipe for baklava.

View recipe 55 MINS

Turkish Dried eggplant dolma (kuru patlican dolmasi)

This dried eggplant dolma recipe is a speciality of Somer’s mother. Traditionally in Turkey, small long eggplants are cut in half, hollowed out, then put on strings and dried out in the sun. In the rural areas, it is not possible to find eggplant in winter, so this is a great way of preserving them.

View recipe 30 MINS

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