Notes about Recipes in this book

• Strained yogurt cheese (Labneh)

  • saarwouters on January 07, 2019

    First time I made labneh. No work at all and tastes great!

• Babaganoush

  • saarwouters on January 07, 2019

    Easy enough to make. But I took mine from the oven too soon, so the eggplant was not yet 'creamy' enough. Will add a bit more tahini and yoghurt next time.

• Charred cauliflower with pickled apple

  • saarwouters on January 07, 2019

    We didn't love this recipe. The pickled apples are wonderful, the cauliflower, is alright (next time I will season more generously). The chickpeas didn't add much in our opinion and were a bit bland.

• Clementine salad with black olives

  • saarwouters on January 07, 2019

    Great salad! Absolutely loved the combination of sweet oranges and salty Kalamata olives.

• Labneh with figs and candied walnuts

  • saarwouters on January 07, 2019

    Loved it, and so easy to make! Make extra candied walnuts, because they are an irrisistable snack...

• Eggplant rice rolls

  • saarwouters on January 07, 2019

    Nice eggplant dish. I did have a LOT of rice left over after making the rolls. I made the rice-mixture in advance, but I will not do that next time, because it got a bit dry.

• Spiced red lentil koftas

  • saarwouters on January 07, 2019

    One of my favorite recipes from this book so far. The koftas come together very easily. At first I thought my cooked lentils were too 'wet'. But the breadrumbs make sure the balls are perfectly firm and not 'mushy' at all. Loved the haloumi cheese in these, and also the yoghurt tahin dipping sauce with honey..

• Quick orzo with kale and sumac

  • Acarroll on January 17, 2025

    This was solid, I have no real complaints, it just wasn't mind-blowing. The feta (we used vegan feta) really added a lot. The harissa was at a good spice level, mild with a little kick. If I made this again I would consider doubling the harissa, and maybe the garlic. We served it with dolmas and olives as a mini-mezze. Note after eating leftovers: so much better the next day (and few days). I would NOT increase harissa or garlic as noted above. Ate leftovers with (vegan) feta and dolmas, and squeeze of lemon added so much brightness. Changing my rating to 4.5

• Favorite manoushe with new toppings

  • saarwouters on January 07, 2019

    These didn't turn out too great with me. The dough didn't rise properly, so they turned out a bit heavy. Next time I will use more white flour (and less wholewheat flour). Or just practice more!

• Lemon parsley butter [manoushe topping]

  • saarwouters on January 07, 2019

    Nice topping, but I did add some crushed garlic, to give it more flavour.

• Arabic coffee mousse

  • saarwouters on January 07, 2019

    Perfect dessert for a Middle-Eastern dinner party! You can make them ahead and they will keep in the fridge. Good, strong flavours.

• Rose and cardamom shortbread

  • saarwouters on January 07, 2019

    These turned out great! My husband loved it so much, he ate 20 pieces in 3 days... I didn't have rose water, so I used orange blossom water, which wasn't very pronounced in the end result. I used fine golden sugar. Will make these again!

• Eat Your Books by Jenny Hartin

  Salma's most approachable cookbook today featuring recipes that are shareable, vibrant and delicious.

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