Chilled Mussels with White Wine
Рубрика: Appetizers
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Sumac and Honey Candied Nuts
Salty, sweet, spicy, crunchy… There isn’t a note these nuts don’t hit. They’re even tart thanks to the use of sumac. The deep-red powder is made from ground-up sumac fruit and has a tangy, lemony flavour. Letting the nuts, spices (including cumin and cayenne) and honey mingle in the pan for a minute helps create an even coating so no nut is left out.
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Baked Feta
Think of this dish as a warm Greek salad: tomatoes, bell peppers, olives and feta cheese all roasted together in cold-pressed olive oil, just waiting to get loaded onto fresh pita. We used green peppers here for a bright crunch that makes magic with the fragrant oil. Cooking the feta concentrates its salty taste, so sample it beforehand—you may want to mellow it out by soaking it in water first.
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Eggplant and Tomato Zaalouk Salad
Inspired by Moroccan zaalouk, this cooked eggplant and tomato salad differs from the better-known baba ghanouj with its zingy colour and spicy punch courtesy of paprika, harissa, cumin and lemon. Don’t be afraid to let the eggplant brown—that’s what makes it so sweet and meltingly tender. Top this salad with mint oil to instantly go gourmet.
