A favourite riff on slaw from ” Dominiques Kitchen” by Dominique Woolf. This can be served as a side for barbecued or griddled meats, or as a light lunch- perhaps with some prawns added.
A simple salad for when tomatoes are at their best from Nigel Slater. If you like you could add a few croutons of torn ciabatta, fried crisp in olive oil, or you could plie the salad on bruschetta.
This dish is thought to have originated from the coastal shores of Jaffa, but is popular in the Gaza Strip, where it was introduced by the Palestinian communities displaced from the northern shores. Now they are being displaced from the Gaza strip, facing mass murder , starvation and total destruction of homes and communities which will take decades to rebuild if a ceasefire and lasting solution is ever agreed.
This Palestinian name for this dish is Rummaniyya. I found it in ” Zaitoun” by Yasmin Khan which contains Palestinian recipes and ” a chorus of stories from those who live, love and cook with Palestine in their hearts”. I’m going to post a few Palestinian recipes and as you cook them I hope you will keep the plight of the Palestian people foremost in your heart and mind . If you would like to donate here is a link .https://www.actionagainsthunger.org.uk/gaza-israel-crisis-appeal
This dish would traditionally be served with flatbreads and olives, but can also be served with plain steamed rice which soaks up the juices nicely.
A simple courgette soup from Mexico which I found in ” Mexican Food made Simple” by Thomasina Miers. Serve as a starter or for a light lunch or supper, perhaps with Cheese and Courgette Filo Parcels .I sometimes serve this with Parmesan Croutons .
This salad is served in many ways in Israel- perhaps alongside an omelette for breakfast, on flatbread with a lamb shawarma or as a main course in its own right scattered with crumbled white cheese. There are dozens of versions- this is from ” Cherish” by Anne Shooter.
A favourite of the Parsi community and often served during celebrations. If you can’t get hold of green mangoes use ripe mangoes and omit the sugar. The recipe is from ” Thali” by Maunika Gowardhan.
Another delicious vegetarian supper from ” Cook as You Are” by Ruby Tandoh. It can be served with a salad and brad to mop up the juices, or as part of a mezze spread.
