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…

Bread and Salt

Bread, called nan in Persian, is the staple food of Iran in all regions except around the Caspian, where rice supplants it. Nan is a Persian word first used in Achaemenid Iran (550-330 BCE), from which all other languages borrowed it. In Iran, bread and salt are treated with great respect. The main Persian breads are flat breads but…

Persian Tea

Tea was discovered about 5000 years ago in China. In the early 17th century, tea was introduced to England and its Chinese name, tay, changed to the English name tea. In England, tea was brewed in china teapots. The English believed that a drop of milk in the teapot would prevent it from breaking and thus…

Armenian Sweet Bread (Nan-e gisu)

Makes 3 loaves Preparation time: 20 minutes plus rising time overnight Cooking time: 35-40 minutes INGREDIENTS 1 package or 1 tablespoon dry yeast 1/4th cup warm water 3 eggs 1.5 cups sugar 1 tablespoon honey 2 tsp ground mahlab 1 cup whole milk 1 cup melted, unsalted butter or Oil 4.5-5.5 cups cake flour, sifted with…