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Index
Cover
Title
Contents
About the Author
Introduction
Vegetables, grains & legumes
Avocado sandwich with pickled carrots
Grilled corn with chilli butter
The inquisitive chef
Artichokes with freekeh
Freekeh with dates and nuts
Roasted eggplant with asian tahini
The navigator
Green shakshuka
Vegetarian sarma
Okra with lima bean cream
The community organisers
Leek buns
Asian trout with cashews
Mechouia with rocket pesto
Paneer curry with prunes
The magician
White–bean messabecha
The urban forager
Rose geranium– basil syrup
Sabich
Neni’s basic components
Focaccia
Amba
Tahini
Zhug
Harissa
Pickled lemons
Lemon pesto
The trendsetters
The food writer
Vegetable broth
Chicken broth
The purist
Stewed cabbage with goat’s cheese & chimichurri
Fish
Fish burikas with squash harissa
Chraime
Ikra bruschetta
Octopus on a skewer
The artists
Israeli seafood paella
Savoury knafeh with fried cherry tomatoes
Deep–fried sardines with green aioli
Calamari with roasted cherry tomatoes
The fisherman and the writer
Focaccia with beetroot & marinated salmon
The epicures
Crab burekas
Fish–eggplant koftas
The aesthete
Beef tartare bruschetta
Marinated anchovies with fennel greens, chilli & tomato seeds
Moroccan wedding sardines with tomato salad
Meat
Lamb burekas
Duck–tamarind curry with fried eggplant
The ethical carnivores
Arayes
Shakshuka with merguez
Chicken shawarma
Maqluba
Slow–braised oxtail
Glazed short ribs
The spice merchant
Yemeni beef stew with lahoh
Lamb with figs & grapes
The traditionalist
Lamb sofrito with eggplant & spinach
Kubbeh hamo
The survivor
Duck confit with jerusalem artichokes
Sweets
Pineapple carpaccio with coconut ice cream
Date cake with salty caramel sauce
Prickly pear–mango salad with prickly pear sorbet
The philosopher
Ma’amoul cookies
Challa
Knafeh tatin with plums
Orange french toast with almond cream
Sesame 3
Caramelised pecans
The alchemist
Quince jam
Orange–olive oil cake
The sommeliers
Recipe index
Glossary
The team
Copyright
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