Musabbaha

In the world of Middle Eastern dips, there are so many that never became as mainstream as hummus. So, if you like Hummus (and who doesn’t?) and tahini, you’re bound to enjoy Musabbaha. 

My current favorites I was shocked to find that this recipe dates back to recipe books in the 13th century!! That's right, since the 13th century people have been making this dish, and amazingly the recipe hasn't changed much since. 

One of them is Musabbaha or Masabbacha. A popular Levantine breakfast dish which is so hearty and comforting. 

It is very creamy and rich making it a unique addition (to the traditional hummus) , to a meze platter or as lovely starter with pickled veggies and flat breads for dunking.

Unfortunately, I have never seen it on a menu in restaurants serving middle eastern cuisine and I fail to understand why. I'm  guessing it seems to be one of those specialty dishes that didn't gain similar exposure for whatever reason, even though it calls for the same ingredients. 

To be honest, I think, I prefer Musabbaha over Hummus. 

Think of it as a deconstructed Hummus. It is richer, has contrasting textures because the chickpeas aren’t completely blended. The tahini base is richer and has all the notes of lemony, olive oily, earthy spices. The dagga adds an additional layer of spice and freshness. 

You can eat it as a meal (common for breakfast with fresh pita and boiled eggs) or you can enjoy it as a side. 

What I like is that as just like every recipe, focusing on a specific cuisine, there are endless variations to making it. 

A variation of Msabbaha common in Damascus serves chickpeas and tahini with melted butter, pomegranate or lemon juice, and pistachios or pine nuts.

In Lebanon it may be served with Zhug, a hot chili coriander sauce. 

The chunkiness of this dish is quite subjective. Some recipes call for extra chunky with whole chickpeas, others prefer it more roughly mashed up. The choice is yours to decide. 

Personally, I make a tahini sauce, mix the dagga, roughly mash some of the chickpeas and then mix it with the rest of the chickpeas. This way you have a creamier sauce with several textures in a bite. 

Do try making it in a few different ways and decide what works best for you. There is no right or wrong. 

There is no shortage of toppings for Musabbaha 

• Roasted pine nuts and dried mint
• Diced tomatoes
• Boiled eggs 
• Fresh parsley and mint
• Coriander
• Aleppo Pepper or Chilli flakes
• Paprika powder
• Zhug 

No matter what kind of topping you choose, plenty of good quality olive oil is absolutely essential. 

Even though Musabbaha tastes good cold, I really enjoy eating it when it’s warm. 

It lasted well over two days in the refrigerator. 

Ingredients:

2 cups of hummus

2 cups of boiled chickpeas, reserve some boiling liquid 

3 cloves of garlic

2 green chilies 

parsley 

Juice of 1 lemon

Olive oil

2 tbsps tahini

2 tbsps yoghurt

Pul Bibir (optional)

Salt to taste 

Method: 

1. Start by making the dagga. Smash the garlic and chili into a paste using a mortar and pestle. 
2. Chop some parsley and add it to the dagga. Give it a rough smashing. Drizzle some olive oil on it till you get a sauce kind of consistency. 
3. Add the dagga to the hummus along with salt and pepper. Add the Tahini, yoghurt and mix. 
4. Add lemon juice and mix until you thin it into a saucy consistency. Add some reserved chickpea liquid to get a slightly loser texture. Give it a taste and adjust the seasoning. It is very important as I've realized that even something as simple as salt, has a varying level of saltiness!!
5. Now add this mixture on top of the warm chickpeas and mix. 
6. Add a few chickpeas on top and sprinkle with parsley and pul bibir. Drizzle with olive oil and serve. 

This is best served with warm pitas and boiled eggs as it is customarily eaten as a breakfast dish. 

Or get creative as I did, if you don’t have pita bread. 

I paired it with olives, avocado, cucumbers and crispy oven toasted flat bread. 

You can even use it as a spread or a dip!

No South Indian recipe is complete without the use of Curry Leaves. Commonly used as a seasoning or spice in a Tadka, this leaf adds a unique flavor to every dish. 

The Curry Leaf is highly aromatic and has a unique flavor with citrusy notes. But bear in mind Curry Leaves aren’t the same as Curry powder! 

Other than just being a spice this tiny leaf is a treasure trove in nutrients and has potent health benefits. I’m not going to get into the details. If your curious mind wants to explore more about this humble leaf, do go ahead and explore more. You’ll be  flabbergasted!

This is such a fantastic way to incorporate curry leaves into your diet. 

Isn’t it worth pondering, that a few things you once took for granted have now become a luxury of sorts. I’ll tell you why. 

In Germany one can sometimes find fresh curry leaves only at the speciality Indian grocer. I stock up on them whenever luck is on my side. So I often buy a whole bunch of leaves. Separate the stems from the leaves, thoroughly wash and let them dry overnight. I then spray a tiny bit of oil on a pan and lightly roast them. These leaves can then be cooled and stored in a zip lock bag in the freezer section. The aroma lasts much longer.

Thank you Mother for this wonderful tip!!

But nothing beats fresh curry leaves, plucked off a tree. My parents home back in India has a huge tree in the backyard. It gave abundant leaves, so much so that we used to have people come over to buy the leaves to sell in the market!! 

I remember climbing on the tree and at one point we had even built a swing on one of its branches! Ah those vivid memories come flooding right back.  

Coming back to the recipe. 

That was the Curry Leaf bit. 

But what is Podi? 

Podi’ stands for a magnificent blend of spices eaten in a form of a coarse powder. An indispensable part of South Indian cuisine, this coarsely ground spice mix has many variations across the region. If you’re familiar with the South Indian cuisine, chances are you are also familiar with this unique blend of spices. 

If not, I highly recommend you to give it a try. 

I have made a few variations of my own to suit my taste whilst keeping in line with the basic recipe. 

This one is addicting, let me warn you! 

Here’s what we need to do before starting. 

• Separate the leaves from the stem. Wash the leaves in a sieve. Spread the leaves out, pat dry with a kitchen tissue and lay on a clean kitchen cloth to dry for 3-4 hours. This will get rid of excess water as much as possible. Make sure that there is no moisture left in the curry leaves before you begin. 

Ingredients: 

2 cups Curry leaves (tightly packed) 

4 tbsp Bengal gram or Channa dal 

2 tbsp Black gram or Urad dal 

10 to 12 Dry red chillies

6 garlic cloves, peeled

1/2 tsp Tamarind

1 tbsp Sesame seeds

2 tbsp flaxseeds 

1 tbs Desiccated coconut

1 tsp cumin seeds

1/2 tsp sugar (optional) 

salt to taste

Method: 

1. In a pan over medium heat, dry roast curry leaves for 5 minutes. They will feel dry and crispy. Remove on a plate and keep aside to cool down. 
2. In the same pan, dry roast channa dal and urad dal until light golden brown - for a minimum or two. Remove and keep separate on a plate. 
3. In the same pan add chilies, garlic pods, cumin seeds, sesame seeds, flaxseeds and roast for another minute or two.
4. Finally add the tamarind and desiccated coconut and turn off the heat. The desiccated coconut will toast in the heat of the pan. Once it starts to look golden remove everything onto a separate plate and let cool down. 

To grind: 

• Dry grind the roasted lentils mixture first. As it takes longer to break down. Once it is coarse you can add the other ingredients. 
• Add roasted curry leaves, garlic pod and cumin seeds, flaxseeds, sesame seeds, desiccated coconut, tamarind. Grind everything together along with salt to a coarse powder. 
• I like to add sugar to balance out the flavors. 

To store: 

• Store curry leaves powder in an air tight container in the refrigerator. It will keep fresh longer. 

Notes: 

• You can choose to increase or reduce the red chillies according to your tolerance to heat. 
• The curry leaves and lentils should be completely cooled before grinding.
• You can also microwave curry leaves on high power for 2 minutes instead of roasting.
• You can increase the quantity of curry leaves by a cup for a more intense flavour.
• Feel free to add other ingredients like Chia seeds, Sunflower Seeds or anything of your choice to make to more healthy! 

Servings suggestions: 

This Chutney goes great with Dosas or Idli. 

As a topping for Curd Rice. 

Over a bowl of steaming hot rice and a teaspoon of ghee - simply heavenly. 

Add it in a a potato vegetable, this one especially if you are making it for Dosas. 

Add it to flavor your buttermilk. 

Mixed with curd, to be used as a dip. 

There are some things that never change in my Mothers' kitchen and that is always having a Chutney in the  refrigerator.  

So what is a chutney? 

In the Indian cuisine a chutney falls into the category of sauces or condiments. It is used as a dip, spread that accompanies a main or a side dish. Honestly, Indian food is incomplete without a chutney! 

While coriander and coconut is a constant in any green chutney, along with the other common ingredients like green chilies, ginger, sometimes garlic, lemon juice and peanuts, I often like to include some extra nutrient rich ingredients. 

The ingredients in a Green Chutney vastly varies from one kitchen to another. It is broad enough to accommodate each kitchens recipe, so my version varies from my Mothers. And …… there is no right or wrong in blending it up to your preferred taste. 

Don’t like coriander, skip it and use just parsley. 

Swap the nuts. Use your favorite one or a mix like I did. 

All you need is to aim for the perfect balance in flavors. 

I have used parsley along with coriander to increase its nutritional value. To give it another slight twist, I’ve added nuts and pumpkin seeds. I also added an avocado for extra creaminess. 

This Chutney is jam packed with ingredients that are actually good for you, thus making it an excellent addition to your meal! 

Coriander and Parsley - even though many literally dislike coriander, I actually love this herb. You can leave it out entirely and instead use flat leaf parsley if you like. 

Heat - being Indian I love my spices! You can most certainly omit or reduce the level of spice, green chilies in this case. But I think it adds an important layer of flavor to the chutney. 

Tang - the citrus, lime or lemon, adds a much needed element to balance the flavor. 

Nuts and Seeds - I’ve used nuts to basically add thickness, creaminess and of course because of the additional nutritional benefits that nuts and seeds provide. The nuts that I’ve used are already pre roasted. Saved me a bit of time there. 

*Pre roasted nuts from the snacks section of the supermarket come in handy during such times!! 

Agave nectar- I chose to use it instead of sugar. This is also an important element as it balances the heat and sourness. 

A quick how to go prepare the ingredients - 

1. Wash the Coriander, Parsley and Chilies Wash the herbs under running water. Cut 1/4 inch off of the end of the stems but leave the rest intact. Remove any dead leaves, thicker stems. Drain the herbs and lay it to dry on a clean dish cloth. Remove the stems from the green chilies and give them a rinse. 
2. Put the ingredients into a blender - Blend using a high quality blender. The chutney may come out a bit textured, I like it like that. But if want an absolute smooth consistency keep blending until everything looks nice and creamy. You can also add an avocado st this point yo intensify the creaminess. 
3. Taste to adjust the seasoning - Give the chutney a taste and adjust for salt, spice, and lime as needed. 

A few tips : 

Get the right consistency - 

The key is making sure the chutney is not too watery. It should be thick enough to spread and yet saucy enough to dip into. I recommend adding all the lime juice first and only add as much water as you need to break it down.

Blending the mixture - 

It's best to pulse the nuts first. Open up the blender every now and then to scrape down the sides. Then add rest of the ingredients and leave the blender going for a few minutes until it is absolutely smooth. 

Taste as you go - 

Keep tasting the chutney and adjust the seasoning as per your liking! I like mine a bit on the spicy - sweet side. 

The color will get darker - 

The chutney will initially be a bright green on day one. It will continue to darken in color as the days go by. This is totally fine, and it will still be just as delicious. Add a bit of yogurt if you'd like to lighten the color.

Storing - 

The best option is store the chutney in a sanitized airtight jar in the refrigerator. It should be good for up to 1-2 weeks. Use a clean dry spoon each time you use the chutney. 

Ingredients:

2 cups packed coriander leaves with tender stems 

2 cups packed parsley leaves with tender stems 

1 tbsp roasted walnuts 

1/8cup (2 tbsp) roasted almonds 

1/8 cup (2 tbsp) roasted peanuts 

1/8 cup (2 tbsp) pumpkin seeds ( soaked for an hour ) 

1 inch ginger 

4-5 green chilies ( more or less depending on your preferred heat level ) 

4 tbsp lime juice 

2 tbsp agave nectar 

1 tbsp salt or as per taste 

1 ripe avocado (optional) 

3 tbsp water (adjust accordingly) 

Method:

1. Add all the nuts into a high powered blender. Pulse several times. 
2. Add all the remaining ingredients and pulse again. Add water slowly until the herbs starts to break down. Be sure to pause a few times to scrape down the sides and push the herbs down towards the blades. Blend for 5-7 minutes with the lid on until the mixture is smooth and thick. At this point, taste and adjust it for salt, lemon, and spice levels.
3. Remove in an airtight container or jar. 

Compound butter is nothing but a fancy way of saying herb butter! Add your favorite herbs to regular butter and you’ve created your own Compound Butter! 

I went a step further and made my own butter. So once I made butter, I could add pretty much add anything to flavor it. 

Have you ever tried making your own butter? This was my first time and I’m surprised to see how easy it was!! 

All you need is a good quality, full fat organic cream and a decent stand mixer or hand mixer! 

Without any doubt, spring is the time of the year I enjoy the most. We can finally look forward into planning our vegetable garden, the flowers start to pop up from frozen soil and every tree around is full of beautiful blooms. Life  just picks up all of a sudden!

These are also the days that I spend hours just walking with my dog exploring the forests and surrounding areas. Discovering new places in our neighbourhood led me to discover wild garlic last year! 

But this year was different. I was struck by how everything flowers, right from the big trees to the tiniest plants. 

So last year we planted a few herbs. What a rewarding experience it’s getting to be. 

Sage, Thyme, Rosemary, Mint right at my fingertips, as and when I want! 

My focus this time was in the pretty Sage and Thyme flowers. I wanted to use the delicate blooms into something easy yet delicious. So freshly made herb butter was what came to my mind first! 

Herb butter is a culinary treat and we know butter makes everything better. It is a fabulous taste elevator. 

Here are a few ways you can use herb butter  in everyday cooking - 

add it to sauces 

mix it in a pasta 

grilled vegetables 

atop baked potatoes

simply spread over breads 

use in omelets and scrambled eggs

saute or roast fish or chicken

to finish off steaks

sauté seafood like shrimp or shellfish

use instead of butter for grilled cheese and other grilled sandwiches

for croutons 

give as a gift! 

Let me tell you this- once you’ve made compound butter, you’ll be hooked. 

Ingredients: 

250 ml heavy cream

4 sage flowers 

3 large sage leaves

1 - 2 spring of thyme 

A few thyme flowers 

1 tsp flaky sea salt salt

Stand mixer with a wire whip attachment 

Method: 

1. Gently wash the flowers and the sage and thyme leaves and lay them on a kitchen towel to dry. Once dry remove the sage flowers from the stem and only keep the petals. Similarly cut off the leaves. Discard the stems. 
2. To remove the Thyme leaves and flowers, take a fine-mesh strainer. Simply push the end of the thyme stem through a hole and carefully yet forcefully pull the stem through. The leaves will be collected in the strainer ready to be used! 
3. Chop the sage leaves and roughly chop the sage flowers and thyme leaves. 
4. Pour the cream in your food processor bowl and turn it on to medium speed for 10-12 minutes. 
5. Keep a large kitchen towel over the stand mixer. You don’t want the butter milk to start splashing all over the kitchen counter once the butter starts to separate. 
6. Once the butter has separated, turn off the mixer and drain the butter, yes we’ve made homemade butter (!) that has formed during the process. The liquid that is left behind is buttermilk. It is delicious to drink as is or can be used in tons of recipes. 
7. Strain the butter, keep the buttermilk aside. Hold the strainer with the butter under cold running water and move it around using a spoon. By doing this all the excess buttermilk will get washed off and your butter will last longer a longer. 
8. Now add the butter into a mixing bowl and add the chopped herbs, flowers and salt and mix with a wooden spoon.
9. Your compound butter is ready! Refrigerate or freeze for about 2 hours before using or if you plan on cutting it into coin-sized slices. 
10. Keep in the fridge for a week or freeze it in a sealed bag for up to 6 months! 

Have fun experimenting!

When life gives you lemons….. no, no don’t make lemonade. You preserve them! 

If you’ve never tried preserving lemons, this is your chance. 

They have the ultimate, flavor boosting capacity that will elevate your cooking to another level. 

Ever eaten in a Mediterranean or a Middle Eastern restaurant and wondered what in the world is that flavor that you can’t really pin point? 

It’s Preserved Lemons! 

The process is pretty simple  - You stuff the lemons with salt and pack them into a jar along with the lemon juice and leave it to pickle in a cool, dark place for a month. 

As the days go by, the tartness of the lemon disappears but the intense lemon flavor found in the peel remains, making this a deeply flavored condiment. 

All you need are lemons that are thick skinned, salt, a jar, and some patience. 

The only important thing to keep in mind to use organic unwaxed lemons and you are set to go. 

So what can you use these Preserved Lemons for? I've got a whole list for you!

• Add it to your Avocado Toast 
• Use it in a Chimichurri 
• Stir it in a Tzaziki, use the pulp to mix into the yogurt or simply sprinkle the finely chopped peel on top
• Add the chopped peel in Couscous or Tabouleh 
• In a Tagine towards the end of the cooking process
• Whisk  the pulp into a Vinaigrette
• Flavor your grilled fish 
• Push it under chicken skin before roasting 
• Chop up and fold a spoonful into bulgur or couscous.
• Toss it with hot baked potatoes or other baked root vegetables. 
• Transform your butter, garlic and white wine sauce loosened with a splash of pasta water and tossed with al dente noodles by adding 2-3 tablespoons of chopped preserved lemon rind at the end. 
• Stews of any kind - meat or beans that require some zingy citrusy note. 
• In a glaze for baked goods - a tablespoon of preserved lemon purée mixed with powdered sugar as a glaze for a lemon cake! 

Preserved lemons have two main elements - the Pulp and the Peel. 

It is good to use pulp and peel separately. 

1. The salty pulp is best when minced or mashed up to a paste and melted into long-cooked dishes like soups, stews, dressing and sauces. 
2. The firmer, stronger-flavored peel or rind should be diced and cooked for a bit in dishes to soften its texture. This will also distribute the flavors well. 

Ingredients: 

7 to 10 Organic, unwaxed lemons plus 2 extra lemons for juicing 

Lots of Sea salt!

Method: 

1. Sterilize a large glass canning jar or an airtight jar (run through dishwasher, run under very hot water s add no let dry thoroughly) Just make sure it is clean.
2. Rinse the lemons and scrub them really well. Set aside 1 or 2 lemons for juicing at the end.
3. Cut off a thin slice from the top and bottom of each lemon so they have a flat bottom. Stand the lemon up quarter them into wedges, but do not slice all the way through. If you do, no big deal, many people preserve quartered lemons. It will work too. 
4. Gently pry the lemons open but be careful do not detach them. Using a small spoon fill each crevice with a generous amounts of salt. Repeat will all the lemons, except the 2 which will need to be juiced. 
5. Place the lemons in the glass jar, packing them in as tightly packed as you can, pressing as you go along using a spoon or a pestle. The goal is to eventually have tightly packed lemons covered in juice.
6. They will release some juice as you squash them down but if the juice I sn’t enough, add the juice of the two extra lemons on top. (there should be some juice on top) 
7. Add some more salt on top, close the jar and let it sit in a dark, cool dry place for about a week. You’ll notice juice beginning to accumulate in the jar. Gently shake the jar every day, for the first 2 weeks.
8. When ready to use, use as much as needed. It is not needed but if you like you can wash the lemon peel before using to make slightly less salty. 

Ready, Set, Get Innovative!! 

Turmeric, the most common spice with its roots (pun intended) seeped deeply in Asian cooking. You know you are Indian if your spice box containing ground turmeric gets as much usage as your jar of salt. 

Auspicious in Hindu culture, Turmeric in powder form is used as holy entity in many Indian rituals and prayers. 

By now you’ve probably read about the health boosting properties of this humble spice. Which is why it is a perfect example of The One Spice that can be also be a used as a medicine. 

Turmeric has a robust earthy aroma, slightly pungent - biter taste, not appealing everyone but it’s scientifically backed benefits definitely outweighs its flavor.  So pickling is an interesting way to eat small portions of superfoods you want to include in your everyday meals.  

Coming back to Fresh Turmeric Root Pickle - This recipe is replicated after eating this lip-smackingly delicious pickle at my Mothers house. She’s got a knack for creating seasonal pickles and condiments like sauces, jams, jellies and chutneys. 

Enter her pantry and one can find an array of  perfectly lined bottles, filled with the most tempting varieties  of pickles - 

Raw Mango 

Eggplant 

Carrots 

Radish 

Mixed vegetable 

Lime 

Fresh Turmeric, the one which caught my eye!

Pickles play a significant role in the Indian cuisine and we Indians eat it with almost  everything! Like most pickles, it is always advisable to not indulge in too much due to its high sodium content.  A teaspoon full is more than enough for a meal.   

One important tip which I learnt from a popular chef, is that if you are using organic ginger, leave the skin on. 50% of the nutrients are located directly below the skin. Ever since learning about it I never peel the ginger skin anymore. Saves time and gives loads of benefits in return! 

~ The most care you need to take whilst preparing is to wear gloves and cover the work surface area. The potent turmeric will turn Everything and I mean Everything yellow. 

Ingredients: 

100g fresh turmeric root 

100g carrot 

50g fresh ginger 

1/2 tbsp black mustard seeds 

1 tsp yellow mustard seeds 

1 tsp asafetida 

1/2 cup lime juice 

1 tbsp red chili powder 

2 tbsp coarsely ground chili powder 

2 tbsp jaggery 

1 tbsp salt 

1/4 cup oil 

You will need :

Large sheets of paper 

Hand Gloves 

Box Grater 

Mixing bowl 

Airtight container 

Method: 

1. Wash and dry the turmeric, ginger and carrots thoroughly. 
2. Lay a large sheet of paper on the work surface to protect it and everything else around from turning yellow! Wear hand gloves and gather all the utensils. 
3. Take a large glass bowl. Using the fine side of the box grater start grating the turmeric, carrot and ginger into the bowl. Once everything is grated give it a mix. 
4. Heat oil in a deep pot on a high-medium flame. When the oil is hot add mustard seeds. Once the seeds start to splutter add asafetida and yellow mustard seeds. 
5. Remove the oil from the heat source and add chili powder. Pour all this over the grated mixture and mix thoroughly until every strand is coated evenly. 
6. Give it a taste. I like my pickle to be a bit on the spicier - sweet side. So add according to your preferred level of taste. 

This makes about 300gm worth of pickle. 

To store transfer it in sterilized container, press down the pickle with the back of a spoon so the layer of oil and juices comes up to the surface. This will prevent it from going bad. 

Always keep refrigerated. 

I made a small batch as I wanted to reduce the salt used so refrigeration is necessary. 

Pickles that have a long shelf life have a higher salt and oil content which make them last longer without refrigeration. 

This Sweet and Spicy Cranberry chutney is Perfect For Holiday Dinners! 

You need only a few ingredients, all it takes is a little under half an hour to whip up this festive side dish! 

Ruby red cranberries simmered with dried figs, apricots, apple and spices with a decent hit of chilies...... you get the picture!

It also makes a great  gift for the holidays, which is exactly what I did. 

Ingredients: 

340g cranberries, fresh or frozen (no need to defrost the frozen berries  before using)

125g mixed diced dried fruit (see footnote) 

1 tart apple, peeled, cored, and finely chopped 

140g light brown sugar

125ml orange juice

90ml apple cider vinegar, plus more if needed

1 tbsp Honey

1/4 tsp ground cinnamon

1/4 tsp ground dried ginger

1/8 tsp ground cloves

1/8  tsp red chili flakes  or 2 fresh red chilies, chopped fine 

pinch of salt

Method:

1. In a large mixing bowl add all the above ingredients and give it a mix. 
2. Set a heavy bottom pot on medium - high heat and pour the mixture in.
3. Stir frequently, until the cranberries pop open and begin to break down - about 10 minutes. 
4. Remove form the heat and give it a taste. 

Transfer to a bowl, and chill for at least 1 hour before transferring it to an airtight container. This will stay good for up to a month refrigerated.  

This chutney goes great with cold cuts, poultry,  grilled meats, smeared on a crostini with brie, as an element on a cheese platter or even roasted vegetables. 

Suggested Dry Fruits : 

Figs

Apricots 

Ginger

Sultanas 

Dates

 It’s hot, sweet and tangy. A delicious accompaniment to complement any dish!

Ingredients: 

2 tbsp rapeseed oil or any other neutral oil 

500g Hokkaido pumpkin, cubed with skin on

1 medium red onion – chopped fine

2 tsp chili flakes, more if you like it spicy 

6 cardamom pod seeds only

1/2 tsp ground cinnamon

1/2 tsp cumin seeds

4 cloves

2 tsp sweet paprika, for color 

1 tsp ground turmeric

3-4 tbsp brown sugar

4 tbsp cider vinegar

An inch of fresh ginger, grated 

1 tsp onion seeds 

Salt to taste

100 ml pure orange juice 

Method:
1. In a small pan dry roast the cumin seeds, cardamom and cloves, for a minute or two. Grind this in a mortar and pestle with some salt. Keep aside.
2. In a heavy bottom pot fry the onion seeds and chopped onion with the rapeseed oil, add the ginger and fry for two more minutes.
3. Add the turmeric and sweet paprika and fry for another minute.
4. In the same pot add pumpkin cubes, cinnamon, ground spices, brown sugar, cider vinegar, chili flakes and mix thoroughly.
5. Add half a cup of water and let this simmer for 30 minutes.
6. With a hand blender purée only 1/3 of the mix and roughly mash the other part with a potato masher.
The aim is to have it chunky and a bit smooth at the same time.
7. Add the orange juice and give it a good mix.
If the consistency is too thick, add some more juice. 

Cool it and store in an airtight container in the fridge.

Everyone has an opinion on how to make Guacamole and I do too! Especially when it comes straight from an authentic source. 

This is a family recipe is from my Mexican friend and I trust her more than any other ones which are out there. 

I also learnt that authentic guacamole does not have any garlic.

Naturally healthy, it is gluten free and vegan! 

Chop up the onions, tomatoes, jalapeños

and cilantro. Mash the avocados using a fork or in a large mortar and pestle, taste for lemon juice and salt and serve.

That’s really all there is to it. 

Ingredients:

4-5 ripe Avocados 

1/4 cup chopped Cilantro

1 small Red Onion

1 small Tomato 

1 small Jalapeño chopped fine 

Juice of 1 Lime, plus more to taste. 

Salt 

2 tbsp of the best Olive oil you can find. 

Method:

1. Slice your avocados in half vertically and circle your knife around the pit. Separate the two halves by twisting them in opposite directions and then carefully smack your knife into the hard pit. Loosen the pit to remove it. Use a kitchen cloth to remove the knife from the pit. Use a spoon to scoop the avocado flesh into a large mortar, or a bowl. Repeat with the rest of the avocados. 
2. Add the rest of the ingredients into the mortar and using the pestle begin to mash it all together. Try and break down the avocados into a pulp whilst working the jalapeño, onion, tomato and cilantro into the mass as you do so. There should be no hard bits of avocado remaining, that’s when you know the guacamole is almost ready. 
3. Add salt and lemon juice. Taste and adjust the level of both. 
4. Add some olive oil, give it a good mix and done!! 

Remove it into a serving bowl and keep the pit in. This way it will stop it from turning brown. It is an old wives tale but it’s always worked for me. 

Cover and keep refrigerated with a cling film. When you are ready to serve, simple remove the pit! 

A rich and flavorful Middle Eastern classic this Mutabal is  vegan and low in carbs. 

Given that we love to eat different varieties of food, to me this belongs in the “Foods I love list”

Served with pita bread and grilled chili peppers  this dip is full with complex flavors.  

Mutabal is quite similar to Baba Ganoush. The way to differentiate between the two is that there are more spices like tahini, cumin, smoked paprika that are added making Mutabal more aromatic of the two. 

So delicious and far better than what you get in a restaurant!!!! 

Here’s a how to go about for the eggplant - 

*2 small to medium eggplants or one large one. 

*Half them and massage with some olive oil. 

*Crank up the oven to 200°C. Line the baking tray with parchment paper, place the eggplant cut side down and pop it into the oven for 45 minutes. I also put a couple of garlic cloves, with the skin along the eggplants. 

*Remove the garlic after 15 minutes. 

*After 45 minutes turn the eggplants over, turn the oven into the grill setting and let if grill for 5/6 minutes until it gets a slight char. Let them cool. 

*Peel away the flesh from the skin and put it in a strainer. We need to extract as much moisture as we can from the eggplant. Fortunately, the roasting method has already eliminated a lot of it. 

*Let the eggplant rest in a strainer for a few minutes and stir it to release more moisture. This avoids the eggplant from tasting bitter. 

Transfer it into a mixing bowl along with the peeled roasted garlic. 

 You will now need the following to dress up the eggplants: 

2 tbsp of lemon juice, 

1/4 cup tahini, 

1/3 cup your best quality olive oil, plus more for garnish 

Chopped parsley- about 2 tbsp and some more for garnish 

1/4 tsp ground cumin 

Pinch of smoked paprika plus more for garnish 

2 tbsp of Pomegranate seeds 

Salt to taste. 

Add the lemon juice to the eggplant and stir it really well with a fork until eggplant breaks down. Add the tahini to the bowl and stir until it is well incorporated. 

Still stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy. 

Next stir in the chopped parsley, lemon juice, cumin and a pinch of smoked paprika. 

Transfer it into a serving bowl and lightly drizzle olive oil on top. Lastly sprinkle some more parsley, pomegranate seeds and paprika on top. 

Do not blend the Mutabal because i think it definitely tastes better with some texture. The pomegranate seeds also add an extra sweet crunch.

 A few tweaks result in an epic Mutabal that takes it to the next level. 

Try it! You will love it!!!

Serve it with some Khubus if you can get your hands or some or some flat bread. 

How do you make a mundane vegetable like cauliflower a super star. In the recent years it has suddenly caught up with the rest of its peers as a healthy alternative to meat and rice! 

Once again it’s time to put this humble vegetable on the spotlight on your dinner table. 

This roasted cauliflower dip is lusciously creamy, smoky and the addition of nutmeg gives it a unique fragrance. 

Pair it with some flat bread and grilled vegetables. 

Dress it up with olive oil, chopped parsley and toasted pumpkin seeds.  

Swirled, drizzled and garnished it is now showtime! 

Ingredients:

A small head (palm size) of cauliflower - washed and dried 

1 entire head of garlic broken into cloves with skin intact. 

2 tspn of freshly squeezed lemon juice

1/2 teaspoon freshly grated nutmeg

1/8 tsp ground cayenne pepper for some heat 

4 tbsp pumpkin seeds 

4 tbsp of olive oil 

sea salt to taste 

2 tablespoons flat leaf parsley roughly chopped 

Method:

1. Preheat oven to 200°C 

2. Place the cauliflower head in a large metal pot and fill it with water until it is 3/4 full. Add about 1/2 tsp of salt. Bring to a boil on moderate heat and cook for 5 - 7 minutes. Remove from the water and let it dry. 

3. Brush the entire head of the cauliflower with olive oil. Tuck the garlic into the cauliflower florets to protect it from burning. Roast until the cauliflower is tender and nice and golden on top. About 25 - 30 minutes. Set aside to cool.

4. Meanwhile in a small skillet over medium heat toast the pumpkin seeds with 1 teaspoon olive oil. It should take about 2 - 3 minutes or just until the seeds start to pop. 

5. Remove the roasted garlic and peel the skins off. 

6. Cut the roasted cauliflower into small pieces and add it into a blender or a bowl. Pulse to combine roasted cauliflower and garlic along with 3 tablespoons toasted pumpkin seeds, lemon juice, nutmeg, and cayenne pepper to taste. With food processor still running, drizzle in 3 tablespoons olive oil. If you want a creamier dip, add an additional 2 tablespoons olive oil). 

7. Add sea salt, pepper, and lemon juice as needed.

8. Pile the dip into a wide-shallow bowl. Using the back of your spoon, swirl the spoon around to create valleys. Drizzle some more olive oil letting it settle into the crevices. Sprinkle minced parsley, and remaining toasted pumpkin seeds. 

9. Serve with warm flatbread, maple-harissa roasted eggplant and garlic-pepper zucchini. 

A quintessential Middle Eastern dip made by blending chickpeas with tahini, garlic and limes. 

The best way to ensure a smooth and creamy consistency is to cook your own chickpeas from scratch! But I took the easier way out and used pre cooked ones from a glass bottle. 

You can keep things super simple and just add all of the ingredients to a high-powered blender and blend until smooth. 

Then comes my fun part - to jazz it up a bit. 

Once the EVOO is poured, my favorite way to garnish a bowl of hummus is by sprinkling sumac and paprika over swirls of olive oil. 

I like to reserve a few chickpeas, roast them and use as a garnish. It gives the hummus some texture. I also like to add fresh chopped parsley, a little chopped tomato and red onion ...... it adds a pop of color and brightens and freshens everything up, doesn’t it!? 

Here’s what you’ll need : 

3 cups cooked chickpeas, keep some extra as a garnish. 

4-5 cloves roasted garlic

1/2 cup tahini 

1/2 cup of aquafaba (chickpea liquid) 

Juice of a lime

3/4 tsp sea salt

2 or 3 ice cubes - it will incorporate with the tahini and make the hummus lighter and give it a whipped creamy texture - a good tip shared by one of my friend! 

1/2 tsp of sumac 

Olive oil to drizzle on top 

Additional toppings:

Roasted whole chickpeas with smoked paprika 

A teaspoon of chopped red onion 

Few cherry tomato slices 

Chopped parsley 

Lime wedge 

Using a high powered blender, blend everything except the sumac and olive oil, until very smooth and creamy. Let the blender whirl for about 2-3 minutes. 

Plate the hummus in a wide-shallow bowl. Using the back of your spoon, swirl the spoon around to create valleys. 

Sprinkle some roasted chickpeas, red onions, cherry tomato slices, chopped parsley and some sumac in and around. 

Drizzle some olive oil letting it settle into the crevices. 

Someone rightly said, Kimchi  is what a dressed up Sauerkraut would look like on her wedding day.  A funky tasting traditional Korean dish made from fermenting vegetables. The most common one used is the Chinese Napa Cabbage and Daikon Radish. 

Kimchi used to be the unsung hero of fermentation, but not anymore. I am glad to award it an A* on the nutritional scoreboard. 

An integral part of Korean cuisine the Kimchi craze has spread beyond the Korean peninsular, including my kitchen! 

I normally buy ready to use kimchi and use it in various recipes. After learning how easy it is to make, with an added option to tailor it to my taste preferences, I’m not going back to a store bought product anymore. Plus here in Germany, because it is imported,  it’s ridiculously overpriced! 

I got introduced to Kimchi when I lived in Kuala Lumpur. Buzzing Korean restaurants lined one after another making everything from sizzling BBQ’s to pancakes to hot pot. 

That right there was our cue. We had to try out what Korean food was all about. 

Sitting on tiny stools you had to squeeze in next to the other hungry customers, chatting intensively to outcompete the music. The sizzle, hiss and sputter of BBQ, the smoke, the delicious smells, the vibe, it was all just very exciting! That first meal was the one that got us hooked! 

With a huge make shift grill in the center where you could choose the meats, were a wide selection of tiny bowls of accompaniments called Banchan. Assorted mixed pickles, seasoned bean sprouts and spinach, spicy cucumbers, sweet and sour radish, salad leaves, and of course Kimchi, a delicious must have for every Korean grill. 

One most important ingredient used in making Kimchi is Gochugaru, Korean chilly flakes. 

Loaded with belly happy probiotics, healthy nutrients, vitamins, minerals, this is an absolute superfood. 

Packed with spicy flavors this can be perfectly combined in a lot of different recipes. 

Kimchi Fried Rice makes the top of my list along with Korean Pancakes. You can make dumplings, kimchi stew - know as kimchi jjigae, ramen, Grilled Cheese (!) yes, it’s darn delicious. 

While my recipes is quite simple and uses ingredients which I could find here, I was quite satisfied with the taste. Pretty much authentic I would say. 

Here's how to go about it

Ingredients :

1 small Chinese cabbage, about 1/2 kg 

1 small Diakon Radish, about 200g peeled and julienned 

2 medium sized pears, peeled and chopped into chunks 

3 spring onions sliced roughly 4cm in length

1/2 cup sea salt  

2 tbsp fish sauce 

1/3 cup Korean Red Chili Peppers(Gochugaru)

4 garlic cloves, chopped 

1 tbsp chopped fresh ginger 

1 tbsp white sugar 

Adjust the sugar, garlic, and spiciness according to your preference. 

Method:

1. Cut the cabbage lengthwise through the stem into quarters. Cut the hard stem (which holds the leaves together) out from each piece. Now turn the cabbage quarter sideways and cut each of the quarters into 2 inch pieces. 

2. Wash thoroughly under cold water and set it to drain in a colander. 

3. Take a large glass bowl and tip all the cabbage into it. 

4. Using your hands, sprinkle salt and massage it into the leaves until all the pieces are mixed with the salt. 

5. Now using a spoon, repeat the mixing process every 20-30 minutes for a minimum of 4 hours.

6. In the meantime put the fish sauce, ginger, garlic, sugar, Gochugaru and pears in a food processor. Blitz until smooth. Keep this aside.

7. Drain the cabbage - salt mixture and rinse it thoroughly under cold water 3 to 4 times. Give the cabbage a taste to ensure all the salt has been rinsed off. Put it in a colander to drain.

8. In a large bowl add the daikon radish, spring onions and the drained cabbage along with all the spice paste.

9. It is recommending to use disposable gloves or a spoon to thoroughly mix all the spice paste into the vegetables until each one is thoroughly coated. 

Fermentation: 

Pack the kimchi into a mason jar. Press down on the kimchi until the juices rise to the top and covers the vegetables. Leave at least 1 inch of space at the top of the jar and seal it. 

Place a player under the jar because your kimchi will overflow. 

Beware when opening the jar! Do it very slowly, a tiny bit at a time. As pressure builds up due to fermentation and releases gases, the liquid will spurt out so you do not want just pop open the jar lid. 

Let the Kimchi ferment for at least 3 days at room temperature, opening the jar once a day to give the kimchi a mix. 

After 3 days your kimchi is ready to put into the refrigerator. You can eat it at this point but it’s best after a week or two. 

If you like a more sour taste, leave it out to ferment for a couple more days. 

Sometimes the strangest ideas lead you to create something unusual and luckily it turns out delicious. Take a simple recipe and jazz it up with that special ingredient -  the Wild Garlic! 

If you are a garlic lover like me then this recipe will definitely wow you. 

Hummus always contains garlic so this makes a fantastic substitute especially because it’s in season right now. 

The inspiration for this came from one of my walk in the woods. The abundant patches of wild garlic growing all over got me thinking of different ways to incorporate this beautiful plant into my recipe. 

The leaves add an interesting fresh taste and a bright green color which is not only appealing to the eyes but also the palate. 

Ingredients : 

250 g cooked chickpeas

3-4 tbsp of aquafaba ( the water in which the chickpeas are cooked ) 

3 tablespoons tahini

Juice of 1 lemon 

50 g wild garlic washed, dried and roughly torn

60 ml olive oil

1/2 tsp salt

3-4 small ice cubes 

1/2 tsp za’atar

Fixings: I’m definitely a fan because it adds crunch, texture and flavor to the entire mixture. 

Whole chickpeas, finely chopped chives, cucumbers, red onions, toasted pumpkin seeds and quinoa pops which adds a nutty toasted flavor. 

Put the tahini, aquafaba and an ice cube into a blender and start blending for a minute until it is nice and creamy. 

Add the chickpeas, lemon juice, wild garlic, salt and ice cubes and blend once more until everything is nice, creamy and smooth. 

Plate the hummus in a wide-shallow bowl. Using the back of your spoon, swirl the spoon around to create valleys. 

Sprinkle some toasted pumpkin seed, chickpeas, finely chopped red onions, chopped cucumber, chopped chives, quinoa pops and some za’atar in and around. 

Lastly drizzle some olive oil letting it settle into the crevices. 

I love food photography. Putting my creativity into the food I cook has now become a sort of a fascination for me. 

This is a recipe that was given to me by my Dad. He wanted me to make this recipe, photograph it and put it up on my website. 

After a long wait since Gooseberries are now in season it’s time to show The Magic from my Pantry. 

So this one is for you Baba!! 

An extremely delicious jam made with uniquely flavoured cape gooseberry. 

This Jam screams of summer sunshine. It is so adaptable that you can go ahead and add your own little spin to make it unique. 

I’ve added orange zest which not only gave it a fabulous color but also added a fine bitter note. 

Fabulous when served on toast, croissants, muffins and scones and is also the perfect jam to add to cakes. You can also add a dollop to your morning pot of yoghurt! 

Gooseberries come in a variety of different types. There are the opaque gold ones, pinky blush ones that taste sweet and tart all at the same time and the taste goes more sour as you get to the really light green variety. 

Ingredients:

350 g  Gooseberries 

1 cup sugar 

1/2 tsp vanilla extract 

2 tbsp orange rind 

1 cup freshly squeezed orange juice 

1/3 cup lime juice 

1/2 tbsp butter 

Method:

Peel off the outer shell of the gooseberries and give them a wash. Drain them in a colander. 

Slice off the hard stalk at the tip. 

Cut the fruit into halves and keep a handful whole. 

Take a stainless steel heavy bottom pot. 

Place the gooseberries, lemon juice and orange juice into the pot. 

On medium heat bring the mixture to a boil and then allow to simmer for about 10-12 minutes until the fruit becomes very soft and almost pulp-like.

Lower the heat. Add the sugar, vanilla extract and orange rind and stir gently for about 10 minutes. When the sugar is completely dissolved, bring to a boil for another 5-7 minutes. 

* To test if the jam is set, take the pot off the heat and put a tiny bit of jam onto a plate and leave to cool for a minute or two. Touch it to see if it turns into a sticky gel like consistency. If yes, your jam is set. If not then continue cooking it for a few more minutes and do the same test once more. Gooseberries are fairly high in pectin so the jam should set quite quickly without having to use any special “jam sugar” or having to boil it for too long. 

At this point it’s time to add the butter. Adding butter gives the jam a beautiful shiny glaze. 

Cool the jam completely and fill it in sterilized air tight containers. 

To store, keep the jars in a cool dark place and refrigerate once opened. 

The first reaction after I gave this a taste - OH.MY.GOD. 

Catching the last of the cherry season with this uniquely exciting chutney. 

Sweet , Spicy, Savory - this is a perfect condiment for grilled meat, fish, poultry or perhaps even a cheese platter. 

Cherries combined with red onion, balsamic vinegar, grainy mustard and a little brown sugar, transformed into a thick, crimson chutney, that itself sounds delectable. I also added fresh herbs from my garden - rosemary and thyme to it while simmering! This takes the Cherry Chutney to a whole other level adding a certain degree of sophistication to it.

Frozen cherries also work well in this recipe but right now, since cherries are available and are at a reasonable price, so I opted for fresh ones! 

Unlike Jam, Chutney does not have a long shelf life. But then this is so good that I doubt that it will even last that long. 

Ingredients : 

4 cups sweet, dark, pitted and chopped cherries

1/2 tsp fine sea salt

3/4 cup lightly packed brown sugar

1/2 cup organic apple cider vinegar

1/4 cup Moderna aceto balsamic vinegar (if you can find the authentic one go for it)

1/2 tsp sweet grainy mustard 

1/2 cup sweet onion, finely diced

1/2 dry ginger powder 

1/8 tsp ground cinnamon

1/8 tsp ground cloves

1/8 tsp cayenne pepper

3 juniper berries ground 

3 piment or Allspice, also known as Jamaica pepper

Make a bouquet garni of : 

1 sprig of fresh Rosemary 

2 sprigs of fresh Thyme 

Method:

1. Combine all the chutney ingredients in a large, stainless steel sauce pan. 

2. Bring the mixture to a boil over medium-high heat stirring frequently.  

3. Cook until chutney starts to thickens, about 35-40 minutes.

4. Remove from heat and allow to cool completely. 

5. Discard the bouquet garni. 

5. Pour it into a sterilized glass jar or in an airtight container and refrigerate.

This should last for up to a week. 

My search began when I wanted to try something unique using broccoli. A quick search from other food bloggers led to my this recipe. I was completely intrigued. And the fact that I had broccoli blooming, waiting to be harvested right from my garden was another incentive for me!

I gave it a try and all I can say is I’m hooked! 

If an Italian heard about this I’m sure they would shudder but I’m all for mixing good healthy ingredients into regular recipes. 

This recipe is quite easy. Broccoli is blended with fresh basil, garlic, salty Parmesan cheese and just the right amount of extra virgin olive oil to obtain a nutritiously delicious pesto. 

A few simple ingredients are needed to make this A Pesto Perfection. 

It’s good not to add too many ingredients because it masks all the other flavors you want to bring out. 

It’s an ideal pasta sauce, great when spread on a crusty slice of bread, as a dip or even as a base for a soup! 

Garlic. Always and forever especially in a pesto! 

Broccoli, roughly chopped.

Pune nuts lightly toasted 

Fresh basil, no other options. 

The best Parmigiano-Reggiano you can lay hands on. Trust me you can tell the difference and yes, I do not recommend the pre-grated kind. 

Extra virgin olive oil. 

If you want to stay authentic, it is recommended to pound it all together (except the EVOO) in a mortar and the pestle to stay true to its name - PESTO. 

But hey, we are adding broccoli so who’s to say! 

Ingredients:

2 Garlic cloves

100g Basil leaves washed and dried 

3-4 broccoli florets 

Extra Virgin Olive Oil 8 tbsp

3 tbsp Pine nuts lightly toasted

Salt to taste 

50g Parmesan grated

Method:

1. Roughly chop the garlic and put it in a food processor – or a large mortar – with the basil, and a big pinch of salt. Add a tiny bit of oil to get the blender running. 

2. Blend it to a smooth (ish) paste and then add the broccoli and blitz a couple more times.

3. Then add the toasted pine nuts and blend to rough paste. The pine nuts should be broken up rather than turned to a mush.

Transfer it to a bowl and mix in the grated cheese and olive oil. 

If you want to use it with pasta, you can loosen it with a tablespoon or two of the pasta water.

We definitely eat with our eyes. It’s a visual treat to make certain dishes which not only  look fantastic, but also taste delicious…… This spiced carrot dip is no exception to this statement and this is clearly what unfeigned happiness looks like. 

It's bold, rich, exotic taste and festive color dives us deep into the Middle Eastern palate. This comes closest to one of the most beautiful dips I have made. Plus it is a great flavor packed alternative to the customary hummus.  

The mingling of sumac, cumin, cinnamon, parsley, chilies, almonds and ajvar makes it unusually harmonious with the sweet carrots!

This chunky sharp-hot-sweet-smoky carrot dip is a fabulous addition to a mezze platter. 

The process is pretty simple – Chop the carrots, onions and fry them in some olive oil. Add dry red chilies, sumac, cumin powder, cinnamon powder, parsley and some almonds. Let this toast a bit and then blend coarse. Mix in a spoonful of Ajvar. Give it all a good mix, season and serve. 

There’s a couple of additions you can play around with - I did a combination of toasted almonds, nigella seeds, sumac, orange juice and zest. 

You could swap the nuts for hazelnuts or pistachios, add sesame seeds, pomegranate seeds, and freshly torn mint….. 

Ingredients:

2 tbsp olive oil 

175g carrots 

1 small white onions ( about 1/2 cup ) 

An inch of chopped ginger 

1/2 tsp cinnamon powder 

1/2 tsp sumac

1/2 tsp cumin powder 

1/3 tsp nigella seeds 

3-4 dried red chilies (more or less according to your heat level) 

1/2 cup of almonds ( or hazelnuts ) 

Handful of parsley leaves 

2 tbsp *Ajvar

Juice and zest of 1 orange 

Salt to taste 

1 tbsp of agave syrup or honey (optional) 

Method:

1. In a pan dry roast the almonds until aromatic - about 5 minutes. Keep stirring it to avoid burning. Remove it in a plate and keep it aside. 

2. In the same pan now add oil and set it to a medium gas mark. 

3. Once the oil heats up add the onions. Let them sizzle for a minute. 

4. Next add the ginger and the carrots and let them cook for about 4-5 minutes. 

5. Lower the heat, add the spices - cinnamon, sumac, cumin, red chilies and fry for a minute.

6. Take the pan off the heat, put all the mixture into a blender or a deep bowl , if using an immersion blender. 

7. Add the orange juice and zest, toasted almonds and parsley into the blender and now blitz everything until it forms a rough looking paste. I did not blend it all the way through because I feel it is nice to give the dip some texture. If you are adding some other toppings like pomegranate seeds, more chopped nuts, mint / parsley, you can blend it a bit more. 

8. Season, mix in the Ajvar and give it a final taste. 

9. Scoops it out into a wide shallow serving dish. Using the back of a spoon to create ridges and add some olive oil, sumac, nigella seeds and some chopped parsley. 

Go for opposite colors when choosing your ingredients for dipped- some pita bread, cucumbers sticks, iceberg lettuce cups, radish, crackers and chips….. 

Great to eat as a sandwich spread, on your morning toast and top it with scrambled egg. Yum. Yum. Yum. 

*Ajvar - is a condiment made from sweet bell peppers and eggplant. If you can find it in the supermarket do go ahead and buy it. It can be eaten as a dip on its own, as a spread or even added in couscous. 

An alternative to Ajvar, a bit of a long process, is to purée roasted bell peppers, tomato paste, garlic and chilies and add it to the dip. 

Prepare to elevate your next Asian meal with this lip smacking accompaniment!  My love for hot sauces goes far and beyond the regular ingredients which is why I love making sauces from scratch. Also, there’s just something satisfying making your own condiments. 

Reminds me of my mothers pantry back home. Always well stocked up with homemade chutneys, pickles, jams…..   

This bold sauce gets its flavor from the fragrant lemongrass and of course garlic.  You can add it to stir fries, use as a spread on some Bahn Mi, especially great with Bún Chà as well! A spoonful here, a spoonful there, anything will liven up with this delicious sauce.   

Honestly, my recipe is an approximation. I went along with what I read in a recipe and made a few changes and additions of my own! We all have a different levels  of spice tolerance. Mine is way up high which is why I went heavy on the chilies. I suggest you reduce the quantity of chilies if heat is something not up your alley. The spice and the sweetness level is in your control so fiddle around with the balance of spicy, sweet, salty.   

This sauce lasts well over a month in the refrigerator.   

Ingredients: 

1/2 tbsp raps, sunflower or peanut oil 

10 large garlic cloves 

2 lemongrass stalks, roughly chopped  

7 - 8 large red chilies, non spicy type, roughly cut 

4 - 5 Thai chili padi  

1 1/2 tbsp fish sauce  

1 1/2 tbsp soy sauce  

1 1/2 tbsp palm sugar or honey  

2 1/2 tbsp gochugaru, Korean red chili flakes   

Method:  

1. Heat oil in a wok or a heavy bottom pan over low heat. 

2. Blitz lemongrass in a food processor until it is finely minced. Add this into the pan. 

3. In the meantime, blitz the peeled garlic until it is also finely minced. It should be of the same size as the lemongrass, add it to the pan cook stirring occasionally for 5 to 7 minutes. 

4. Next blitz the red chilies and Thai chilis in the food processor. The same size as the garlic and lemongrass. Add this into the pan as well and stir. 

5. Add fish sauce, palm sugar, gochugaru and stir well until everything is combined. Let the sauce cook for 10 minutes while stirring occasionally.   

Once cooled store in a clean air tight container in the refrigerator.