There are many dishes I associate with my Savta Zahava, and although others make, fish and kubbe and ejeh and all manners of foods, this
Adapted from Nigella Lawson – how to be a domestic Goddess 1 kilo (8 cups) strong (high gluten) white flour, plus more for kneading 1
*Feel free to swap the trout with salmon, just keep in mind that salmon fillets are often a bit thicker then trout and may require
Onions are overlooked as the main event but are the base for so much of what we cook, in this simple yet flavourful dish the
1 kilo unskinned salmon fillet 200g (1 ½ cups) coarse salt 150g (⅔ cup) sugar 2 teaspoons coarse ground pepper 60g (1 large bunch) dill,
Adapted from Diana Henry’s recipe In all honesty, I don’t really like eating lamb and I’m wondering if has more to do with the lamb
4 zucchini 300g frozen peas 250g p’titim (Israeli couscous) 2 tablespoons olive oil 500ml vegetable stock Salt and pepper to taste 4 filets of Haddock
1-2 cups baby potatoes 500g-1kg (1-2 lbs) salmon filet 1 bunch asparagus 1 cup cherry tomatoes 1/2 cup samphire (available at most supermarkets and/or fishmongers)
Chraimeh is a traditional spicy sweet fish dish of the Jews of Tripoli. Jewish presence in Libya dates from the time of King Solomon and
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