Warm, creamy and smoky baba ganoush makes us want to cuddle up under a blanket and watch good films so it’s perfect for an Autumn weekend lunch. The aubergines are best cooked in halves or if you have a gas hob you can stick the aubergine, whole, right on top of it for an extra smokey flavour – maybe just open the window a bit and make sure you turn it often! …
tahini
Tahini Cookies
These lovely tahini and sesame seed biscuits are slightly chewy in the middle and crisp on the outside – they are a favourite traditional Greek recipe in the run up to easter and they pop up in all the Greek bakeries. They are vegan and gluten free and probably the quickest biscuits to make! Be careful with the baking time as it can be a minute between perfectly cooked and burnt! Perfect served with a good black coffee….
Tahini flapjacks
Tahini is an excellent binding agent instead of sticky sugar-filled syrup and also adds a nice nutty flavour to these flapjacks, which should go down a storm. Great energy food to keep you going!…
Purple Sprouting Broccoli with Tahini Dressing
Here’s a tasty, balanced lunchtime dish combining seasonal purple sprouting broccoli – catch it in its short growing season! – or you can use ordinary summer broccoli instead. …
Shakshuka
There are multiple ways of making this warming Middle Eastern classic egg and tomato combo. Feel free to take out the potato and put in some roast aubergine or squash even. We love the addition of tahini sauce and sumac on top once the eggs are cooked, but this is optional so if you don’t have these ingredients, go for it anyway! Shakshuka can be a great brunch, lunch or dinner and is perfect served with salad….