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What I thought: As someone who sees no shame in eating tahini from a jar at my desk when the 3pm slump strikes, any recipe involving that heavenly, rich nutty paste immediately catches my eye. When it’s drained, spoon it into the bowl with the grated cucumber, drizzle in 2 tablespoons of extra virgin olive oil, squeeze in a little lemon juice to taste and mix everything together well. And this is where the idea began – a celebration of the ‘other’ recipes, the less known about ones, the dishes you don’t find in restaurants.
Mama’s Tzatziki aka Talattouri Recipe by Georgina Hayden Easy Mama’s Tzatziki aka Talattouri Recipe by Georgina Hayden
Everything was delicious and I will be serving this again, especially as the balls could be prepared ahead of time and the actual cooking doesn't take long.Find recipes from Jamie Oliver’s 2023 Channel 4 cookery TV series 5 Ingredient Meals and accompanying cookbook 5 Ingredients Mediterranean. Spoon the cooked sauce on to a platter, arrange the prawn skewers on top, crumble over the feta and sprinkle with the pul biber and finish with the dressed herbs.
Georgina Hayden Classic Moussaka Recipe | Greek Cypriot Dishes Georgina Hayden Classic Moussaka Recipe | Greek Cypriot Dishes
Top with the apricot wedges, drizzle with honey, scatter over the pistachios and mint leaves and tuck in. Spoon in another spoonful of tahini, seal the dough round it, and don’t worry if some starts to spill out.There are versions of mahalepi, a pudding comprised of cornflour and water cooked down to a jelly-like consistency and infused with rose syrup, rosewater and sugar, all over the Middle East as well as Greece and Cyprus. Roll the twirled dough into a spiral, tucking the end underneath, and flatten onto your worktop with the palm of your hand. This is definitely a recipe I’ll be coming back to again and again, and even if it’s not being served at a restaurant by the sea in Cyprus, the typical Greek flavours do a good job of making you feel like you’re not far off. Finish by adding a splash of red wine vinegar to the cooked-down dates and onions, season to taste, then serve.