While the countries that are encompassed in the region, or if you prefer, term “The Middle East” can lead to many arguments, I prefer to use them to bring about discussions of recipes and delicious food that can be shared by all. With food that is vibrant, colourful and aromatic, many Middle Eastern countries share recipes that are very similar, in fact the same dish in the same country can have many nuances, depending on who is cooking it, and what is available at the time.
Since purchasing my tagine many years ago, I have spent a great deal of time reading, trying, tasting and exploring the flavours of the Middle East, and while I have many favourite dishes, I have also incporporated these flavours into my own recipes as well.
I have spent a great deal of time reading, trying, tasting and exploring the flavours of the Middle East, and while I have many favourite dishes, I have also incorporated these flavours into my own recipes as well.
Inspired by a request for my Middle Eastern Roast Veg Salad with Baked Zaatar Tofu,
I have created the following session where those attending will not only learn how to prepare the spice blends used in my salad, you will also participate in the preparation of the salad as well as a few other dishes that will be shared by the participants at the end of the session for a Mezze style lunch.