Sides

Çiğ Köfte (Turkish Bulgur Balls)

Çiğ Köfte (Turkish Bulgur Balls)

Çiğ Köfte, also known as “raw meatballs,” is a tantalising Turkish dish that has captivated taste buds for centuries. Originating from the southeastern regions of Türkiye, this unique delicacy traditionally featured raw meat mixed with bulgur and a medley of spices. However, since the use of raw meat was banned by the Turkish Health Ministry, vendors started using bulgur and walnuts instead, turning Çiğ Köfte into a popular, naturally vegan street food.

Kenyan Chapati

Kenyan Chapati

Kenyan Chapati are a beloved staple in Kenyan cuisine, renowned for their soft, flaky texture and rich flavour. This flatbread, with its origins in Indian cuisine, has been warmly embraced and adapted by Kenyan cooks, making it a common accompaniment to various dishes such as stews, curries, and vegetables. The preparation of chapati involves kneading dough made from wheat flour, water and oil, which is then rolled into thin layers and cooked on a hot griddle until golden brown.

Ndengu (Kenyan Mung Bean Curry)

Ndengu (Kenyan Mung Bean Curry)

Ndengu, also known as green grams or mung beans, is a cherished dish in Kenyan cuisine. This nutritious stew, rich in protein and fibre, is typically simmered with tomatoes, onions, garlic and an aromatic mix of spices. Often enjoyed with rice, Chapati or Ugali, Ndengu is a versatile and hearty meal and a staple in many Kenyan household.

Tahdig-Inspired Crispy Saffron Rice

Tahdig-Inspired Crispy Saffron Rice

Tahdig is a culinary highlight of Persian cooking. Perfectly steamed rice made better by giving it an incredibly crispy bottom layer. Traditionally, it’s made with butter and/or yoghurt, but I’ve always been craving a naturally plant-based version of this crispy rice. When I recently discovered how most locals bloom saffron, it was the perfect opportunity to use up the infused saffron water and finally sharpen my tahdig skills with nothing else but olive oil.

Idli Sambar with Coconut Chutney

Idli Sambar with Coconut Chutney

Idli are steamed fluffy rice cakes that are made from a fermented rice and lentil batter. A South Indian specialty, they are traditionally eaten for breakfast, but make a fantastic lunch or dinner, especially when paired with a sambar & coconut chutney.

Kartoffelsalat (German Potato Salad)

Kartoffelsalat (German Potato Salad)

A German Kartoffelsalat has to be schlonzig.

What does that mean? It’s a sensory mark of approval that properly cooked potatoes have been mixed with the correct amount of hot stock at the right temperature so that they soak up all of the flavours without turning into mush. When used for food, schlonzig describes an ideal consistency for a creamy starchy dish like risotto… or a potato salad.

Christmas Tabbouleh

Christmas Tabbouleh

This is not a traditional tabbouleh, but rather a tabbouleh-inspired salad to be served alongside the Pumpkin Kibbeh and Stuffed Grape Leaves for a festive Christmas spread. That way, it offers a bright and refreshing contrast to the heartier dishes.

Lebanese Stuffed Grape Leaves (Warak Enab)

Lebanese Stuffed Grape Leaves (Warak Enab)

These Lebanese Stuffed Grape Leaves make a fun Christmas starter, served on individual plates with a drizzle of olive oil, or on a platter in the middle of the table. They are called Warak Enab, which literally translates to grape leaves, and are traditionally filled with either a mix of rice and meat or, like in this recipe, with rice and plenty of aromatics.

Vegan Saag Paneer

Vegan Saag Paneer

A vegan Saag Paneer, with a handful of wild garlic – my favourite way to use up the abundance of fresh spinach that spring brings along.