Honey & Co: Chasing Smoke: Cooking Over Fire Around the Levant by Sarit Packer and Itamar Srulovich

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    • Categories: Dressings & marinades; Vegan; Vegetarian
    • Ingredients: salt; aromatics of your choice
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    • Categories: Spice / herb blends & rubs
    • Ingredients: dark brown sugar; sea salt flakes; ground cumin; ground cinnamon; ground pimento spice
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    • Categories: Spice / herb blends & rubs
    • Ingredients: sea salt flakes; lemons; fresh ginger; thyme
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  • Whole burnt aubergines with charred egg yolk, tahini and chilli sauce
    • Categories: Egg dishes; Grills & BBQ; Sauces, general; Main course; Cooking for 1 or 2; Middle Eastern; Vegetarian
    • Ingredients: aubergines; tahini; egg yolks; red chillies; green chillies; lemons; ground cumin; caster sugar; parsley
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    • Categories: Grills & BBQ; Appetizers / starters; Middle Eastern; Vegetarian
    • Ingredients: aubergines; tomatoes; sea salt flakes; Greek yogurt; sour cream
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    • Categories: Grills & BBQ; Salads; Side dish; Middle Eastern; Vegan; Vegetarian
    • Ingredients: kohlrabi; radishes; sesame seeds; sea salt flakes; lemons; toasted sesame oil; coriander sprigs
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    • Categories: Dressings & marinades; Grills & BBQ; Appetizers / starters; Side dish; Middle Eastern; Vegetarian
    • Ingredients: white cabbage; sea salt flakes; banana shallots; red chillies; garlic; butter; dill fronds
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    • Categories: Chutneys, pickles & relishes; Grills & BBQ; Salads; Side dish; Small plates - tapas, meze; Winter; Middle Eastern; Vegetarian
    • Ingredients: beetroots; celery; dill fronds; parsley; feta cheese; bay leaves; whole cloves; red onions; brown lentils
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    • Categories: Grills & BBQ; Stews & one-pot meals; Main course; Side dish; Small plates - tapas, meze; Jordanian; Vegan; Vegetarian
    • Ingredients: Spanish onions; garlic; green chillies; tomatoes
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    • Categories: Grills & BBQ; Side dish; Middle Eastern; Vegan; Vegetarian
    • Ingredients: okra; onions; red chillies; lemons; garlic; coriander seeds; cumin seeds; tomatoes; tomato paste
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    • Categories: Grills & BBQ; Salads; Side dish; Small plates - tapas, meze; Middle Eastern; Vegetarian
    • Ingredients: mixed tomatoes; green chillies; oregano; basil; kashkaval cheese
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    • Categories: Grills & BBQ; Sauces, general; Side dish; Small plates - tapas, meze; Middle Eastern; Vegan; Vegetarian
    • Ingredients: tomatoes; sage; red onions; parsley; basil; marjoram sprigs; lemons; skewers
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    • Categories: Dips, spreads & salsas; Middle Eastern; Vegetarian
    • Ingredients: salted butter; honey; Urfa chilli flakes
    • Accompaniments: Grilled corn
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    • Categories: Dressings & marinades; Middle Eastern; Vegan; Vegetarian
    • Ingredients: garlic; chives; olive oil; sea salt flakes
    • Accompaniments: Grilled corn
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    • Categories: Dressings & marinades; Salads; Side dish; Middle Eastern; Vegan; Vegetarian
    • Ingredients: grilled corn; green chillies; spring onions; limes; avocados; sea salt flakes; rocket; coriander leaves
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    • Categories: Sauces, general; Middle Eastern; Vegan; Vegetarian
    • Ingredients: raw almonds; sea salt flakes; sherry vinegar
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    • Categories: Grills & BBQ; Sauces, general; Side dish; Winter; Middle Eastern; Vegan; Vegetarian
    • Ingredients: raw almonds; sea salt flakes; sherry vinegar; sweet potatoes; smoked almonds; date molasses
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    • Categories: Grills & BBQ; Sauces, general; Side dish; Fall / autumn; Middle Eastern; Vegetarian
    • Ingredients: raw almonds; sea salt flakes; sherry vinegar; pears; extra virgin olive oil; honey; Aleppo chilli flakes; wild rocket; coriander leaves
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Notes about this book

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Notes about Recipes in this book

  • Whole burnt aubergines with charred egg yolk, tahini and chilli sauce

    • eliza on September 14, 2021

      This recipe was fantastic and quite easy to pull together. I did my eggplants in a cast iron pan on the stovetop and that worked out well (cut eggplant in half, sear in olive oil med high heat for 3-5 minutes with lid on, cook on other side 3-5 min, flip over again, lower heat, lid on for another 3-5 min). The only problem was the egg yolk, so I poached one whole egg sous vide for the top. Very delicious. Great use of eggplant, tomatoes, chillies, parsley from the garden.

    • metacritic on August 03, 2022

      Surprisingly easy for a dish that is a bit of a showpiece. The eggplant roasts over coals until it collapses and then you slice the eggplant, dress it in a lemon-based dressing, tahini, and an egg yolk over which you place coals to briefly cook the dish a little further. Company worthy for sure.

    • lou_weez on October 03, 2021

      Delicious and easy.

  • Whole baked red onions with sage, honey and walnut dressing

    • KarinaFrancis on September 18, 2021

      A few simple ingredients and a bit of char from the BBQ and you have a dish exceeds the sum of its parts, will absolutely make again

    • lou_weez on October 03, 2021

      So good. I can't wait to make this again!

  • Loquat and lamb kofta

    • corylavell on May 19, 2021

      This is a lovely dish. I have plans to repeat with apricots and with plums later in the year. I don’t own flat skewers, so used two skewers per kebab to make them manoeuvrable. I made a lemon and fennel salad and some grilled veg alongside - I should have made a yoghurt or tahini sauce as well. They were excellent.

    • metacritic on July 21, 2021

      I made these with apricots. My partner proclaimed they looked like little burgers. The final dish was absolutely perfect. Will make again and again. Plums (below) would be tricky because they are cling stones but any non-cling stone fruit would work well. (I made these with plums later; they worked beautifully, too.)

    • Hansyhobs on June 14, 2022

      These were really tasty and super easy to make. I used a griddle pan to cook

  • Griddle bread

    • corylavell on May 19, 2021

      I’ve actually made this twice already - it’s such a simple upgrade to an ordinary barbecue. I’m a habitual baker so not intimidated by dough anyway - but nobody need worry about tackling this recipe. The yeast is more for flavour than rise, so it can’t go wrong, and even if you miss the perfect water ratio for your dough you’ll still make something delicious. I took a big chopping board out to the barbecue to shape beside the fire, and you need tongs and a careful eye on the grill. They reheat well so you can prep before the main event.

  • Almond tahini

    • corylavell on May 29, 2021

      This ‘tahini’ was as excellent as promised! Highly recommended. It was fab for dipping crudités too

  • Octopus with paprika aïoli

    • runoutofshelves on October 31, 2022

      This was delicious. Maybe a touch less vinegar in the aioli, but we used garlic infused oil so maybe that was a factor, enjoyed this with a classic concoction of onion, broad beans, mint , chicken stock and smoked speck , hot bread and cucumber salad, lovely cab sav from langhorne creek in SA, listening to Iris Dement and John Prine - Heaven.

  • Chicken wings in spicy pomegranate molasses

    • meginyeg on August 02, 2021

      Loved these. Boiled wings for a few minutes to cut down on cook time then marinaded. Added dried lime peel to marinade. Cooked in air fryer. Turned out great.

  • Honey & Smoke's Adana kebabs

    • metacritic on July 21, 2021

      Excellent. I tried to thread them onto flat skewers and quickly could see that would be a disaster given how soft the mix was and how wet it was. It would have slipped off the skewer and dissolved on the grates. I shaped them into patties and refrigerated for a few hours before grilling. Even so, they were tricky to work with, though the final outcome was absolutely delicious. I used a food processor, which likely released a lot of water. A grinder might be required if you want to pack these around skewers (or try pouring off any excess liquid and put the ground spices directly in the meat, not with the onion-garlic mixture.

    • lou_weez on October 03, 2021

      I had the same problem as metacritic with the mixture being too wet. I used a grinder, as per the instructions. So I ended up shaping into patties. They did taste fantastic though.

  • Grilled stone fruits with rosemary and rose syrup

    • metacritic on July 17, 2021

      I used significantly underripe apricots and sour cherries. it was quite good and would be terrific with ripened fruit. The heat softened the fruit and brought out the sugars, as you would anticipate. The rose syrup perfumed the fruits and offset the slight bitterness of the char. I anticipate turning to this with something approaching frequency throughout July and parts of August.

  • Chicken shish in sweet confit garlic marinade

    • lou_weez on October 03, 2021

      Really mellow garlic flavour comes through on these gorgeous chicken skewers. Easy and I will repeat this one.

  • Chicken in yogurt and saffron (Joojeh kebabs)

    • catmummery on August 07, 2022

      absolutely delicious - love the crusting the marinade forms when barbecued and the chicken is really tender and flavourful. made enough for 4 and the two of us polished it off, it was so good!

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Reviews about this book

  • Kavey Eats by Kavey Favelle

    This is a book we are excited to cook from! The flavours are bold, delicious and refreshingly straightforward to achieve, and we are already looking forward to the warmer, lighter months.

    Full review
  • Eat Your Books

    The husband and wife team of Honey & Co bring their magic to the grill in their latest.

    Full review
  • ISBN 10 1911641328
  • ISBN 13 9781911641322
  • Linked ISBNs
  • Published May 13 2021
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Pavilion

Publishers Text

The award-winning Honeys are back with more delicious dishes from the Middle East, and this time their focus is firmly on the grill. Join Sarit and Itamar on a journey filled with flavour and fire as they visit their favourite cities collecting recipes, stories and the best of culinary culture along the way.

Fire has always seasoned Sarit and Itamar's food - both at home and in their own grill house, Honey & Smoke - and now you too will fall in love with this comforting, no-fuss, fare. Organised into five ingredient-led chapters (Fruit & Vegetables; Fish & Seafood; Birds; Lamb & Other Meats; and Bread & Unmissables), it couldn't be easier to create a simple mouth-watering meal for two or a joyful feast for your friends and family. From grilled peaches with almond tahini and charred endive, figs with manouri cheese and pomegranate sauce, prawns in honey and fresh coriander, and smoked short ribs, the scent and flavour created by the meeting of heat, wood, flesh and plant will never fail to lend your food a special, magical quality.

You'll also find five city features on Alexandria, Egypt; Amman, Jordan; Acre, Israel; Izmir, Turkey; and Thessaloniki, Greece, all bursting with inspiration from the best fire-fuelled eateries each destination has to offer - from the greatest grill houses to the humblest roadside kebab joints, balcony culture and open fires on shores. Complete with culinary souvenirs including beautiful ingredient combinations, age-old tricks and techniques, curious kitchen tools, and clever 'rainy day' advice on how to recreate the dishes using a conventional oven or stovetop, heat the coals, come together and cook with the flavour of smoke.

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