Recipes from the Middle East & beyond

Broad Beans with Garlic, Dill & Eggs – Baghala Ghatogh (Serves 4 as part of a Mezze) Ingredients: Olive oil 1 garlic bulb, cloves bashed and thinly sliced 1 kg (2 lb 4oz) podded fresh or frozen broad beans, skins removed 3 tsp turmeric Generous tsp sea salt flakes Freshly ground black pepper 3 x 20g…

Journey to the heart of Turkish Cuisine

People are always eating and drinking around the clock in Istanbul: grabbing chewy sesame-crusted simit (bagels) on every street corner, sipping refreshing freshly-squeezed pomegranate juice, small glasses of sweetened tea or thick mastic-flavored Turkish coffee on their way to work, stopping at hole-in-the-wall döner and köfte joints for a quick snack or slurping bowls of chickpea and…

An Omelette is Born

In 1835, during the Carlist uprising in Spain, the rebels laid seige to Bilbao. One day during the siege, the Carlist commander, General Tomas de Zumalacarregui y de Imaz, was passing a farmhouse and demanded that the farmer’s wife prepare him something to eat. All the woman had were some eggs, a potato and an…