Mediterranean

Fattoush salad with koftas

Dip recipes

Warm artichoke dip

25 minutes

Lentil recipes

Turkish red lentil soup

40 minutes

Breakfast recipes

Spicy fried eggs on dhal with yoghurt-sumac sauce

35 minutes

Beans recipes

Creamy feta falafel wraps

1 hour

Bread recipes

Stuffed Turkish flatbreads

30 minutes

Braai recipes

Braaied sumac chicken

1 hour

Anchovy recipes

Caper-and-white-anchovy aïoli

Braai recipes

Grilled lamb kebab pitas

20 minutes

Dip recipes

Lemon-caper aïoli

Mediterranean

Poached leek panzanella

10 minutes

Dip recipes

Green-olive tapenade

Green-olive tapenade

By Babylonstoren

Serves Makes 2 cups

Difficulty Easy

Prep Time 5 minutes

Ingredients

1 cup green olives, pitted
2 cloves garlic, crushed
1 x 100 g packet raw almonds
1 t dill seeds, toasted
2 anchovy fillets (optional)
2 t capers
¼ cup Babylonstoren Frantoio extra virgin olive oil
2 t lemon zest

Method

Coarsely blend all the ingredients in a food processor. Add a bit more oil if the mixture is too dry. Serve with warm crusty bread, such as olive bread.

babylonstoren.com

Discover our bread recipes here.

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Fattoush salad with koftas

Warm artichoke dip

Turkish red lentil soup

Spicy fried eggs on dhal with yoghurt-sumac sauce

Creamy feta falafel wraps

Stuffed Turkish flatbreads

Braaied sumac chicken

Caper-and-white-anchovy aïoli

Grilled lamb kebab pitas

Lemon-caper aïoli

Poached leek panzanella

Green-olive tapenade

Green-olive tapenade

Ingredients

Method