Notes about Recipes in this book

• Egg and olive salad

  • VineTomato on June 25, 2017

    An interesting dish. I've not made egg salad before, not sure why not as we love an egg in this household! Learnt a new technique to soften the flavour of raw onion - soak in cold water for 10 minutes - it worked well - will use that tip again. I can imagine this is either a love or hate dish. Husband loved it and polished off the entire salad. The sesame seeds and pinenuts make it. The olives were lost. I am going to make again and try a version without the spices and perhaps chives instead of parsley. Not one for the take to lunch work box - it is pretty pungent.

• Zucchini omelette with mint and melting cheese

  • VineTomato on June 22, 2021

    It's been a while since I picked up this cookbook and I'd forgotten how good it is. There are so many recipes I am inspired to try. This was very good. I cut down the oil to a couple of tablespoons and it was fine. Serving with yogurt on the side is a must.

• Lebanese bread sticks with za'atar

  • IngridO on January 21, 2022

    Online link is no longer valid

• Zucchini fritters

  • a2cook on June 10, 2016

    Not only is this delicious, but I learned some new techniques/tips that the chef/author generously shares (adding a bit of rice flour to make the fritters crispy, and grating onions to disperse the onion flavor more evenly). A+ recipe, better than I've had at any Greek restaurant!

• Fuss Free Flavours

  The flavours used look enticing, but as Middle Eastern cuisine isn’t our daily cooking style, so it’s a real treasure of new flavours and textures.

  Full review