The Palomar Cookbook by Layo Paskin and Tomer Amedi

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Notes about Recipes in this book

  • Grazia's tomato salad

    • wester on July 28, 2019

      Strong flavors but good.

  • Lamb cutlets with festive freekeh & cauliflower cream

    • wester on July 27, 2019

      I made the basic freekeh subrecipe and did not like it at all. The taste of the vegetable stock overpowered everything else and we weren't happy with the structure either. Maybe it would have been better with the toppings given, but if we do that, we will use a different basic recipe. No repeat.

  • Deconstructed kebab (Shakshukit)

    • slouj on January 27, 2021

      There is no denying that if you make all the different toppings this dish requires a bit of effort. It’s not a quick midweek supper. But it’s absolutely delicious and well worth a bit of extra work for an indulgent Saturday night. The only stage we skip is the watercress pesto, preferring a strew of watercress leaves instead (adds another texture to the dish).

  • Spring salad: Fennel and kohlrabi with poppy seeds & feta emulsion

    • VineTomato on September 07, 2021

      It feels wrong to make a spring salad as we head into autumn but I had some kohlrabi an no idea what to do with it, that coupled with a mini heatwave I decided to try this. It was really good, maybe a little watery I will reduce the water in the feta emulsion next time. The watercress pesto is lovely, even though I reduced the oil by more than half.

  • Beetroot filled with minced lamb

    • joneshayley on November 08, 2018

      This is sensational!- deeply savoury, autumnal flavours. The spicing is perfectly balanced, with the sweet molasses balancing the spicy harissa. I substituted sour cream for the yogurt base, which worked perfectly.

  • Pitta bread

    • joneshayley on November 09, 2018

      Foolproof, failsafe recipe! Makes soft and delicious pittas with nice puffed pockets. Brilliant.

  • Challah

    • joneshayley on November 05, 2018

      Well worth the effort! A lovely enriched dough, which makes for a delicious challah. I’ll definitely make this again.

  • Chicken two ways with freekeh

    • joneshayley on November 05, 2018

      The freekah is sensational. As is the middle eastern inspired stroganoff, although the fried chicken, whilst nice enough, I’m not sure is bringing much to the meal. I’d omit it next time. I used the chicken poaching stock to cook the freekah, squash and broccoli, which I thought gave extra flavour and brought everything together nicely.

  • Pulled lamb shoulder kubaneh burger

    • joneshayley on January 28, 2019

      Absolutely delicious- made with flatbreads and the suggested sumac onions and schug. The combination is lively, full of flavour and with just the right amount of chilli kick. Shortened the cook time a little by adding boiling water straight from the kettle.

  • Fattoush salad

    • joneshayley on November 02, 2018

      Absolutely delicious, the croutons coated in oil and zaatar are particularly lovely, and the addition of tapenade brings a delicious salty umami

  • Velvet tomatoes

    • joneshayley on November 05, 2018

      Beautiful simple recipe. Worth toasting and grounding cumin seeds rather then using ground cumin as there are so few ingredients it's worthwhile taking the extra time to make it special.

  • Watercress pesto

    • joneshayley on November 04, 2018

      Very good pesto, and very flavourful. I’ll make this again and again , and use it in the many ways the book recommends

  • Red onions & sumac

    • joneshayley on January 28, 2019

      A classic combination which complements many of the other recipes in the book.

  • Yemeni chilli & coriander paste (Schug)

    • joneshayley on January 28, 2019

      Another absolute winner of a recipe from this book! This spicy cool sauce is brilliant and delicious. Eaten with the pulled lamb from this book, but it’d be delicious with many things.

  • Homemade labneh with za'atar

    • joneshayley on January 08, 2020

      Loved this with flatbreads.

  • A take on piyaz

    • joneshayley on November 07, 2018

      I cheated and used tinned beans- which I don’t think took anything away from the salad. It’s a beautiful salad. Fresh, full of the flavours of summer. It’s easy to assemble and would make a great dinner party starter.

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  • ISBN 10 1784720992
  • ISBN 13 9781784720995
  • Linked ISBNs
  • Published Aug 25 2016
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Mitchell Beazley

Publishers Text

Enjoy more than 100 utterly delicious recipes from award-winning restaurant The Palomar, with dishes influenced by the rich cultures of Southern Spain, North Africa and the Levant. This debut cookbook includes recipes for the restaurant's signature dishes, alongside recipes drawn from family tradition, mothers and grandmothers, from influences, encounters, places travelled to and places evoked by their flavours alone. Pulling on the traditions of the Mediterranean, The Palomar Cookbook is your guide to recreating the intense and evocative flavours of an exotic elsewhere in your own kitchen. With mezze dishes to share, sweet and savoury pastries, simple dishes for a quick fix and more complex dishes for a main meal, each recipe is both evocative and innovative, and - first and foremost - bursting with flavour. Chapters include: What's in the cupboard? Essential ingredients and spice mixes The meal before the meal Spiced olives with rose petals & balsamic vinegar | Velvet tomatoes | Baba ganoush Raw beginnings Scallop carpaccio with 'Thai-bouleh' | Kubenia | Spring salad The main act Cauliflower steak with labneh & grated tomatoes | Polenta Jerusalem-style | Pork belly with ras el hanout Yael's Kingdom Kubanah bread | Tahini ice cream | Jerusalem mess For those who want to kick back Drunken botanist | Bishbash posh wash | Sumac-ade PRAISE FOR THE PALOMAR "Middle Eastern fireworks" - Giles Coren, The Times "Death-row dinner good" - Grace Dent, Evening Standard "Gorgeousness" - Nigella Lawson

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