Green Olive, Walnut and Pomegranate Salad (4)

This salad is a speciality of Gaziantep, a Turkish city on the border with Syria. The recipe is from Claudia Roden’s ” Med”

Tomato and Pomegranate Salad (4)

This is from ” Plenty More” by Yotam Ottolenghi.

Radish and Pomegranate Salad (4-6)

A side salad which goes well with Plov or any grilled meat or vegetables. It can be prepared in advance and dressed just before serving, or left to sit in the dressing for a while to pickle. The recipe is from ” Home Food” by Olia Hercules.

Pomegranate Fattoush (4-6)

A delicious Vegan salad from ” Nistisima” by Georgina Hayden.

Sticky Pomegranate Pigs in Blankets ( 12 )

A variation on this party favourite from Yotam Ottolenghi. To save time you can use small chipolatas already wrapped in bacon if you like.

Rhubarb Khoresh with Caulilower (4-6)

An Iranian lamb stew from ” Sour” by Mark Diacono. Serve with flatbread or rice instead of the cauliflower if you prefer.

Watermelon, Halloumi and Mint Salad (4)

A simple but delicious salad from “Sumac ” by Anas Atassi. It goes well with most chicken and fish dishes.

Lamb Kebabs with Cherries (4)

A seasonal recipe from Aleppo which I found in ” Sumac” by Anas Atassi.

Lentil and Pasta Stew with Pomegranate (4-6)

This dish from Damascus may not sound that enticing but I assure you it is most delicious. It’s from ” Sumac” by Anas Atassi. If you are vegetarian replace the chicken stock with vegetable stock.

Biwaz (4)

A simple Onion and Parsley Salad from Syria, usually served with shawarma and Kebabs. It’s from ” Sumac” by Anas Atassi.

Tomato and Lentil Soup (4)

A spicy, warming and nutritious soup from Claire Thomson.

Bazargan (6-8)

A version of this Syrian cracked wheat and nut salad which I found in ” Tamasin’s Weekend Food” by Tamasin Day-Lewis. For a more elaborate dish see the Severnshed Bazargan recipe on this site. It’s best to make this a few hours before serving if you have time, so that the wheat fully absorbs the dressing.

Chicken with Apricots and Pistachios(6)

An old Persian recipe for chicken with fruit which I found in Claudia Roden’s “Med”.

Severnshed’s Bazargan (6-8)

The Severnshed was a longstanding restaurant in a boathouse on Bristol harbourside. It survived at least 20 years but sadly i never got round to eating there before it closed. They specialised in middle eastern food including this traditional Syrian dish which was later adopted by the Jewish community in Damascus. This updated version is from one of their head chefs, Raviv Hadad. I found it in Sophie Grigson’s ” Sunshine Food”, one of my go to books in 2000 when it was first published. It can be served as a starter or a vegetarian main course.

Ezme (4)

I made this delicious Turkish salad recently to accompany a Persian Sabzi Kuku but it would traditionally be served with Cacik and Turkish bread. This version is from ” Persiana” by Sabrina Ghayour.

Sue's Recipes and Other Stories

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