I learned how to make this while visiting my husband's family in Syria. It can be a healthy, fast and easy vegan main for lunch or dinner that is surprisingly filling when eaten with pitta bread. It is also a flavourful side dish.
In this recipe, tempeh is marinated in a bit of water, garlic and salt. It's then fried until golden and served hot.
This dish has a mild ginger flavour that can be adjusted according to taste. Works well with tofu. Serve over steamed jasmine rice.
Moutabel is a delicious and spicy aubergine dip originating in the Middle East, popular in Syria, Lebanon and Palestine. It is best eaten with fresh, hot pitta bread.
This cool, refreshing blend of natural yoghurt, chopped cucumber, dill and garlic is a perfect accompaniment to lamb or rice, or both! Mint may be used in place of the dill.
This is a simple recipe if you want to have a go at making homemade spring roll wrappers. Be sure to keep the dough chilled, as the egg will remain raw until the spring rolls have been cooked.
Better than a takeaway - this fragrant, rich and versatile sauce includes spices like coriander, cumin and turmeric, along with the requisite garlic and ginger, all stirred with a purée of tomatoes, chillies and yoghurt. Mix with your favourite meat or vegetables, and serve with basmati rice and naan.
This is a heavenly roasted aubergine dip which originates from Lebanon. Delicious served with pitta, vegetables and houmous as part of a meze platter, or - of course - on it's own!
This is a spicy Thai-inspired salad. Double or triple the recipe to use for a buffet or summer barbecue.
This version of the delicious, creamy Middle Eastern dip uses yoghurt and is delightful with raw vegetables or toasted pitta triangles. It is much lower in fat than classic houmous.