Honey & Co. by Patricia Niven -- Read -- Imperial Library of Trantor

Index

Cover Title Page Welcome Dedication Epigraph Welcome

Basic instructions—the way we work Base recipes

Sweet spice mix Baharat—savory spice mix (aka “Sarit spice” at Honey & Co) Whole preserved lemons Preserved lemon slices Tahini Zehug Everything

Mezze

Raw & Cured

Uri buri prawns Lamb kubbe nia Sea bream kubbe nia Sardines cured in vine leaves Mackerel cured in oil Cured sea bream with pomegranate juice & cumin Fresh vegetable mezze

Canned & Pickled

Cucumber pickle Sweet beet pickle Moroccan carrot pickle Canned peppers Canned artichokes Pink turnip pickle Turmeric cauliflower pickle Pickled chilies

Bread

Some general notes on our bread recipes Pita Bukhari bread Potato bread Ashtanur—griddle bread Lavoush Milk bun

Dips, Spreads & Purées

Hummus Mashawsha Dinosaur eggs Matbucha Butternut & tahini dip with roasted hazelnuts Celeriac purée with burnt yogurt Zucchini dip with yogurt & mint Muhamra Baba ganoush—eggplant & tahini dip Labaneh

Baked & Fried

Jerusalem-style falafel (one for Itamar) Haifa-style falafel (one for Sarit) Yemeni-style falafel (one for the family roots) Carrot & butternut fritters Zucchini & herb fritters Feta & spring onion bouikos Borekitas

Cracked

Basic bulgar wheat

Tomato & pomegranate tabbouleh for high summer Apricot & pistachio tabbouleh with orange blossom Crunchy root vegetable tabbouleh for winter Green tabbouleh salad for spring

Couscous & chickpeas in ras el hanut spice Kisir

Fresh Salads

Fig, goats’ cheese & honey salad Tomato & za’atar fatoush Beets & plums in a rose & walnut dressing Artichokes & kashkaval with pine nuts Jerusalem water salad Spring salad Watermelon & feta Big Itzik Poached quince with curd cheese & honeyed hazelnuts Peaches & goats’ cheese with roasted almonds

Light Dinners

Lamb siniya Sea bream with grapes, cucumber & yogurt Beef kofta Pomegranate molasses chicken with bulgar wheat salad Prawns in orange, tomato & cardamom Lamb salad with Georgian plum sauce Mint & lemon chicken with apricots & potatoes Red mullet with artichoke & preserved lemons BBQ beef with tomato salad on griddle bread Pan-fried chicken liver with grapes on griddle bread Roasted sea bream with spring onions on griddle bread

Rolled & Wrapped

Beet kubbe soup Whole stuffed chicken with freekeh, almonds & pine nuts Gundi Stuffed vine leaves Stuffed (wedded) sardines Mishmishiya Makshi—stuffed peppers with beef & rice Meatballs with peas, mint & yogurt Meatballs in a sweet, sour & spicy tomato sauce Dushpra—cherries, lamb & sweet spice dumplings

Slow Cooked

Slow-cooked lamb shoulder with plums & roses Short ribs with dates, date molasses & potatoes Ox cheeks with quince & bay leaf Oxtail sofrito Patlican—lamb & eggplant stew Octopus in meshwiya sauce with celery salad Musakhan Madfunia Chicken pastilla Lamb shawarma

Veggie

Mujadra with salad & tahini Mushroom & cumin sfiha Medias—zucchini filled with lemon rice & currants Israeli couscous, peas, preserved lemon, mint & goats’ cheese Butternut stew with dumplings Cauliflower shawarma Vegetarian moussaka Badargani—eggplant rolls filled with walnuts & pomegranate Eggplant sabich Savory cheesecake

Dessert

Basic pastry instructions Feta & honey cheesecake on a kadaif pastry base Chestnut cake with salted caramel sauce Marzipan & almond cakes with roasted plums Saffron & lemon syrup cake Honey parfait White chocolate, pine nuts, olive oil & candied lemon zest Chocolate, cardamom & bitter orange Yogurt mousse with cherry & pomegranate granita Cherry, pistachio & coconut cake Marzipan cookies My version of a maamool cookie

Drinks

Cold drinks

Base sugar syrup Orange blossom iced tea Lemonade Elderflower cordial Roasted strawberry & rose iced tea (for spring) Jasmine & green melon iced tea (for summer) Plum & vanilla iced tea (for autumn) Quince & cinnamon iced tea (for winter)

Hot drinks

Hot cinnamon & rose infusion Persian lemon & fennel infusion Mint tea Turkish coffee

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