Browse recipes

Eggplants burnt black over a flame until the flesh collapses, then beaten with tahini, lemon and garlic. Smoky, loose and nothing like a puree of raw eggplant.

Chickpeas, tahini, garlic and lemon blended smooth, loosened with aquafaba (the liquid from the chickpea can) so it stays creamy without extra fat. Served with carrot, cucumber and pepper sticks.

A crunchy chopped salad of tomato, cucumber and herbs with shards of toasted pita, dressed in lemon, sumac and pomegranate molasses. Sharp and refreshing.

A parsley salad first and a grain salad second: bright, lemony and green, with just enough bulgur to give it body. The kind of thing that makes everything else on the table taste better.

Lentils and rice cooked together under a heap of deeply caramelized onions, warmed with cumin, coriander and a whisper of cinnamon. The most filling plate in the set: the lentils make it stick with you far longer than rice alone.