If I’m honest, I probably wouldn’t make these myself at home if I lived somewhere I could easily get them. However, in the English home counties if you want to eat pink pickled turnips, then you have to make them yourself. I love mine in falafel sandwiches or next to my foul and fried halloumi over brunch or even chopped into fattoush salad. However, my mother eats them every day with most meals and throughout the day as snack. So eat and enjoy.
This is one of those recipes that have many uses; as part of a buffet, a light lunch, canapés before a nice lunch, and the reason we keep making them at the moment… for preschool lunch boxes. My son Otis goes to preschool three days a week and he isn’t a sandwich boy. These are a perfect lunch for little hands and big appetites; Otis loves them. you can freeze these in batches and get them out as needed to pack into lunch boxes (they will defrost in the lunchbox overnight in the fridge).
This is a simple salad that really relies on the quality of its ingredients to truly have the ‘wow factor’. I love this salad served alongside oven-baked chicken, but I reckon it will beautifully accompany most meals.
This salad is so tasty- its flavour and texture are both wonders in the mouth. Whether the main side dish for your supper or one of many dishes in a buffet, this salad holds its own and will have your friends and family coming back for more!
My mother swears by these for parties. And she is right. They are delicious and no matter how many you make, they all get eaten. They also look fabulous and can be prepped well ahead of time and put in the oven as your guests arrive. We also have them for weeknight suppers served with rice or some grilled chicken. This is also a colourful and fun way to get veggies into your little ones.
Labaneh reminds me of warm and sunny mornings with extended family, eating a few labaneh balls for breakfast with zataar and olive oil, all mopped up with soft warm pita bread and washed down with sweet mint tea. I hope you have tried my labaneh balls, which is a great way to preserve labaneh and give them great flavour.
‘you shouldn’t want him to stay young, it’s a blessing that he grows up’ Mama says to me over a giggle as we eat our lunch. She reaches over to squeeze my arm and then quickly refocuses on the mshat on her plate, pushing one into the yoghurt dip and rolls her eyes at me.
Growing up in the Middle East in the 80s and 90s there wasn’t really a wide selection of cheeses. It was really just goat and sheep cheese. Wonderful, salty, white cheeses that just begged for nigella seeds and warm bread to be eaten with. That is why this recipe is so delicious, it has them all in one perfect mouthful. This recipe is my favourite to eat and also my favourite to make for parties as people always gasp when they see them and say ‘wow!’ when they eat them which is the exact reaction you want from your party guests.
I especially like to make these in advent when having guests over to celebrate Christmas. Read More
I can’t think of anything that Is not improved by this delicious dip. I absolutely have to serve this when I cook rice and any baked good that wants to be dipped like sfiha or kubbe.
What isn’t made better by having tahini draped over it? Not much. This is my favourite Salata Arabia with a delicious tahini saucy dressing mixed into it. Excellent with meat and rice dishes.