Notes about Recipes in this book

• Za'atar buns

  • suzanka4 on December 18, 2022

    Makes too many buns, better if the recipe was halfed. needed to add a lot of flour to make it non-sticky. Final product didn't wow me, i expected more fluffiness. Don't think i will make it again.

• Lentil & aubergine stew with pomegranate molasses (Rummaniyeh)

  • hsteel on November 28, 2017

    I used half the amount of pomegranate molasses and still found it too strong. Love the idea of the dish, so next time I'll use a few tablespoons and then to taste.

• Lentil & beetroot salad with parsley & sumac dressing & grilled halloumi (Salatet adas wa halloumi mashwi)

  • Livia on March 30, 2020

    Nice refreshing lunch. - Used less oil in the dressing - The halloumi needed a bit of oil as it got stuck to the griddle pan immediately

  • jenburkholder on August 01, 2020

    This didn’t work for me. Something about the combination of flavors and textures felt off, and I couldn’t rescue it. Wouldn’t repeat.

• Palestinian pearl couscous tabbouleh (Maftoul tabbouleh)

  • coldcutcorner on March 09, 2023

    The recipe asked for the juice of three lemons and I found it way too sour at just two. I think this is because I ate this as a main dish as opposed to eating it as a side to something fattier like meat. I tend to have a weird habit of eating side dishes as main dishes. If you're like me, just add the juice of one lemon. Real nice and fresh and no-nonsense. I like the texture of pearl couscous.

• Warm chunky chickpeas with cumin, garlic & yoghurt (M'sabaha)

  • jenburkholder on August 01, 2020

    Very tasty - like hummus on steroids. Delicious with a pita as a light meal.

• Oven-baked okra with olive oil, tomatoes & onions (Bamyeh bil zeit)

  • seherhussain on May 16, 2019

    Halved the recipe and used only one enormous lemon and onion and turned out great! Super hands-off, so perfect for weeknight cooking.

• Smoky aubergine dip--Mama's way (Mama's mutabbal)

  • PinchOfSalt on September 03, 2017

    Very lemony and WAY too salty. The recipe called for 2 tablespoons, probably should be 2 teaspoons at most. Worth trying again with less lemon juice, much less salt, maybe more tahini.

  • jenburkholder on August 01, 2020

    I thought this was very good - I admit I never pay attention to given salt amounts, so I did not have the same issue as the other commenter. I thought it was perfectly lemony, and it kept well to make a delicious light breakfast with some pita for a week.

• Bulgur with courgettes & tomato sauce (Bulgur wa kousa)

  • jenburkholder on August 01, 2020

    This is delicious, in the best, home-cooking type of way. Absolutely must be served with the yogurt, but then it’s a (healthy!) hug on a plate.

• Fennel, apple & pomegranate salad

  • ParsleySue on November 14, 2023

    This turned out beautiful, but very tart - I am adding vegenaise to the leftovers to cut that a little. Served with the Halibut (subbed with tofu) with Spicy Potatoes.

• Saffron & lemon cod with jeweled herby rice

  • Barb_N on March 05, 2018

    This is a visually stunning recipe and the riotous flavors of the jeweled rice are complemented by the mellowness of the saffron. I had some issues with cooking the rice as I usually make brown rice in a rice maker. The recipe did not specify to rinse or soak (but I did it a la Ottolenghi) and also didn't say whether to cook covered (I did) or uncovered. Next time I will skip the soaking and use a bit less water as my rice waas a tad mushy. I served with roasted cauliflower with lemon tahini sauce.

• Halibut baked over spicy potatoes (Samak meshwi wa batata harra)

  • ParsleySue on November 14, 2023

    I veganized this using super firm tofu in place of the halibut - would go with firm next time and score it to get the flavors in deeper but it still turned out really well! I also used harissa paste instead of the red chilis. Served it with the apple, fennel and pomegranate salad.

• Lemon yoghurt cake with pistachio crust

  • bradrey on November 04, 2020

    Ok, so after some exhaustive research and getting my trusted cookbook freak/junky friend of mine to help, I think there is something missing.... This one calls for a syrup to be made and then poured on top of the cake but in the picture, there is clearly a white glaze on the cake. Firstly, the amounts seem off - that is, 200ml of water is excessive if making a glaze but second is that even with 20ml of water, the syrup just doesn't turn white - like in the photo.... Ummm, help?! Anyway, it's a ripper of a recipe! Made it heaps and everyone loves it (I added my own glaze).

• Medjool date scones

  • jenburkholder on August 01, 2020

    These are good, very straightforward scones. I’ve made them several times, playing with the flavors each time. Rose water and date is particularly tasty.

  • Barb_N on August 30, 2020

    This recipe makes a huge batch of Starbuck’s-sized scones. I halved it, resulting in 8 large scones. Dolled them up with toasted walnuts and blue cheese along with the dates. Nice flavor and texture.

• Eat Your Books by Jenny Hartin

  ...a vibrant book, she showcases food from her mother's kitchen with ingredients that were used by generations before her...

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