This recipe is one of my favourite party tricks, always a hit. You can actually skip the peppers — this rice is so amazingly delicious and easy to make (toss everything into the pot and cook), I make it by itself all the time, even if I have no mint and parsley around. Or if you like to experiment, you can stuff other veg (courgettes, portobello mushrooms…)
Lebanese seven-spices are vaguely known in the West as bharât (which just means “spices”), but that word is also applied to other spice mixes in the Middle-east and they’re far from the same. The mix indicated is the standard one I get from Lebanon. It won’t hurt your recipe to use another mix, but it’ll taste different!
This warm salad can be as “hot” as you like it, by adjusting the chilli. Need more green? Add a cup of tinned or frozen peas in step 5 (just make sure they get heated through if frozen). While this is normally made with vegetable oil or ghee, I use olive oil (as ever) because the difference in flavour is so great. Either way, sticking to oil keeps this dish dairy-free.
Garam masala is a spice mix that is quite mainstream now in the UK, but if it’s hard to find where you are, you can make it yourself by mixing together:
Every time I have potatoes in the house, I end up making this. Garlic+lemon+chilli = heaven on a plate! It’s also a great way to use leftover baked potatoes. Some notes:
You can fry the diced potatoes instead of baking them.
Hot pepper paste is perfect for this, but you can get quite close to it by using dried chilli flakes (or even cayenne powder) and tomato paste, which may be easier to find.
Feel very free with the quantities! Have as much garlic, lemon and chilli as you like. For myself, I use more of all of them than I indicated here. And don’t worry if you don’t have cilantro/coriander leaves at hand, either, I do without it most of the time.
This is a great side alongside fish, or anything else you fancy. I make it almost every time I have oranges in the house. In step 1 don’t let the potatoes cook fully, as they will absorb much liquid in the rest of the steps and that will complete their cooking. I like to leave them on the fire a few more minutes (supervised) after all the liquid is absorbed, as the glaze starts to crisp. Sage goes particularly well with this!
As a general rule with herbs: if they’re fresh, add them towards the very end, as cooking them too much destroys them. But if you only have dried herbs on hand, add them in the beginning instead, when you’re frying the garlic. This way the longer cooking is able to extract the flavor from the dry leaves.
The instructions below assume you’re using canned artichoke hearts. If fresh, merge steps 3 and 4 and simmer till they’re fork-soft.
This is a flexible recipe: If you don’t want to use wine, just replace it with another 1/2 cup of stock; cilantro can be replaced with other fresh herbs such as thyme, oregano, sage, tarragon etc. Don’t like lemon? (gasp!) You could leave it out altogether or replace it with another flavouring ingredient, such as a handful of olives or a chopped tomato, or other, but there you’ll have to see how it turns out as I haven’t tried it!
This is both incredibly quick and quite fancy (and delicious, if you love sushi). Great when you’re entertaining but only have a little time to put together that special dinner. Despite the name, this is very much a main dish, albeit a cold one. Try pairing it with an actual salad, maybe with noodles, in a similar vein of Japanese flavours.
Make sure to use only the freshest fish for this: ask your fishmonger for sushi-grade salmon as that will be safe to eat raw.
There are many variants on this spicy fish recipe back home. You can increase the chilli to make it fiery, or leave it out altogether; there’s plenty of other flavour for the recipe to hold without it. In the northern city of Tripoli, I’ve also enjoyed samke harra on the go, as street food, wrapped in bread!
This is one of my own original recipes. Don’t be put off by the odd combination of ingredients: this doesn’t taste sweet, or even chocolatey, but brings out the deep earthiness of the mushrooms (simple white mushrooms, or chestnut, work just fine). Just don’t go over the quantities indicated (particularly with the vinegar), to keep the flavours in balance.
Instead of rice, you could serve this with sourdough toast if you like.
My very first signature dish, at the age of 8, was something we called “risotto” but was in fact, looking back, a rather embarrassing affair of mixing tomato paste and canned frankfurters, mushrooms, peas into cooked rice. When I got back into cooking as an adult, it never occured to me to attempt it again, just like it would never occur to me to eat pasta with ketchup again (ugh!)On a recent visit to my brother and sister-in-law, I offered to cook for them. Was there anything particular they would like? To my amazement, his answer was, “There’s that risotto you used to make…”This recipe, then, is a grown-up version of that childhood favourite.
A few notes:
I made this recipe both with risotto (arborio) rice, which is the “proper” way, and with basmati rice. To my taste, the difference was not worth making a fuss about, and it tastes just as good. Therefore, if you don’t fancy standing over the stove stirring for 20 minutes, then use regular rice and in step 6 just pour all the stock in there, cover and let absorb.
The wine gives a real depth to the taste, but if you object to it, replace with more vegetable stock.
Omit the optional chorizo to make this dish vegetarian. Omit the parmesan to make it dairy-free and vegan.