The Guardian Feast Supplement, August 18, 2018

  • Tomato bulgur, aubergine and yoghurt sauce

    Tomato bulgur, aubergine and yoghurt sauce (page 3)

    from The Guardian Feast Supplement, August 18, 2018 The Guardian Feast Supplement, August 18, 2018 by Yotam Ottolenghi

    • Categories: Sauces, general; Main course; Side dish; Summer; Vegetarian
    • Ingredients: aubergines; onions; ground allspice; cherry tomatoes; tomato paste; bulgur wheat; Greek yoghurt; preserved lemons; mint
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Notes about Recipes in this book

  • Greek pastitsio pasta pie

    • debkellie on June 09, 2020

      Macaroni cheese meets lasagne meets moussaka.... well received in the household. Served with a simple green salad and tomato passata as a sauce (it's a bit dry on its own). Actually makes 8 generous servings (unless you have a family of teenage boys).

  • How to make the perfect spanakopita

    • infotrop on April 25, 2019

      I used leeks and skipped the optional bulgur wheat & halved the recipe. Massaging the lightly salted, fresh spinach was a new technique to me-- worked great!

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  • Published Aug 19 2018
  • Format Magazine
  • Page Count 24
  • Language English
  • Countries United Kingdom

Publishers Text

Feast is a Saturday magazine supplement to The Guardian newspaper; it includes food and drink features and recipes, and combines most of The Guardian's food writers under one cover. The magazine encompasses the articles and recipes that formerly appeared in the Weekend magazine, Cook, and in the Thursday G2 are now contained in Feast.