This is a speciality from Antakya and I make it often for special occasions, using good quality can of tomatoes. Dried mint adds a fresh flavour and the tangy pomegranate molasses complete the finishing touch. The meaty-like aubergines/eggplants melt in the mouth in this dish and…
Month: October 2019
Pasta e fagioli – Felicity Cloake
Perfect pasta e fagioli Prep 10 min Soak 8 hr Cook 90 min Serves 4 175g dried borlotti beans 2 celery sticks 2 carrots 1 large onion Sprig of rosemary (optional) 2 tbsp extra virgin olive oil 75g fatty pancetta, diced (optional) 2 tinned plum tomatoes 175g small macaroni, or other…
Mitch Tonks’s roast squid stuffed with mussels, lemon and spinach
FacebookTwitterPinterest Roast squid stuffed with mussels, lemon and spinach. Photograph: Jean Cazals/The Observer Serves 4 mussels 500g fresh spinach 450g garlic 2 cloves, finely chopped olive oil dry white wine 5 tbsp dried chilli 1 fresh white breadcrumbs a handful lemon juice of 1 sea salt and freshly ground black pepper freshly grated nutmeg a…
Claudia Roden’s pan-fried red mullet with tahini sauce
FacebookTwitterPinterest Red mullet with tahini sauce. Photograph: Jean Cazals/The Observer The most popular item on the menu in the fish restaurants along the long Lebanese coast are the deep-fried red mullet that come accompanied by a tahini sauce and very thin crisp, deep-fried bread. They are fried…