pork: grilled Tamworth pork chop with charred garlic and preserved lemon 1

  potatoes

  cholent – slow-cooked stew of grains and beef 1

  grilled potatoes with coriander, lemon and garlic 1

  Q

  quail: barbecued, marinated spatchcocked quail with preserved lemon salsa verde 1

  R

  radicchio: chargrilled ox heart with watercress and charred radicchio and spring onion 1

  radishes

  chopped romaine lettuce with radishes, spring onion, dill and tahini 1

  Libyan quick pickles 1

  raw courgette salad with mint, basil and toasted almonds 1

  rice: mejadra with wild rice, speckled lentils and tahini yoghurt 1

  roasted beetroots with sherry vinegar and chives 1

  romesco sauce: grilled hispi cabbage and romesco 1

  S

  sabich (pitas) 1

  salads

  butter lettuce with seasonal vegetables and za’atar 1

  Caesar salad with cured sardines and laben kishk 1

  chopped egg salad with caramelised onions 1

  chopped liver salad and pickled cucumbers 1

  chopped romaine lettuce with radishes, spring onion, dill and tahini 1

  chopped salad 1

  crab salad with avocado, lamb’s lettuce and fragrant herbs 1

  falafel, tahini and salad (pitas) 1

  fresh herb salad with cherries and almonds 1

  green bean salad with tomato pulp and chilli 1

  grilled mackerel with tzatziki and spicy tomato salad (pitas) 1

  grilled octopus salad with Jerez vinegar and chilli 1

  raw courgette salad with mint, basil and toasted almonds 1

  sabich (pitas) 1

  shaved fennel with lemon, olive oil and barrel-aged feta 1

  spiced chopped pollock salad with silky tomatoes 1

  warm freekeh salad with laben kishk and pine nuts 1

  salmon: homemade gravlax with labneh and preserved lemon 1

  salsa verde: barbecued, marinated spatchcocked quail with preserved lemon salsa verde 1

  salt

  house pickles 1

  Libyan quick pickles 1

  pickled cucumbers 1

  sardines

  Caesar salad with cured sardines and laben kishk 1

  crispy sardines with green tahini 1

  cured sardines with olive oil and lemon zest 1

  stone-baked flatbreads with cured sardines and preserved lemon 1

  sauces

  beef and lamb koftas in fragrant tomato sauce 1

  grilled hispi cabbage and romesco 1

  Libyan chraime sauce 1

  monkfish in Libyan chraime sauce 1

  sausages: grilled squid stuffed with spiced lamb sausage 1

  scorched okra with olive oil, fresh tomatoes and laben kishk 1

  sea bass: wild sea bass crudo with sheep’s yoghurt and tomatoes 1

  sesame seeds

  green falafel with tahini 1

  za’atar with olive oil 1

  shallots

  green bean salad with tomato pulp and chilli 1

  smoked aubergine with olive oil, shallots and basil 1

  shaved fennel with lemon, olive oil and barrel-aged feta 1

  shawarma: pulled lamb shawarma with tahini and yoghurt dressing and herb salad (pitas) 1

  skewers. see kebabs

  smoked aubergine with olive oil, shallots and basil 1

  sour cream: spiced duck-heart skewers with baharat and sour cream 1

  sourdough: kohlrabi with fresh herbs, chilli flakes and toasted sourdough 1

  spiced chopped pollock salad with silky tomatoes 1

  spiced duck-heart skewers with baharat and sour cream 1

  spring onions

  chargrilled ox heart with watercress and charred radicchio and spring onion 1

  chopped egg salad with caramelised onions 1

  chopped romaine lettuce with radishes, spring onion, dill and tahini 1

  fried aubergine with sweet red peppers and chilli 1

  squid

  grilled squid stuffed with spiced lamb sausage 1

  grilled squid with chopped tomatoes, chilli and coriander 1

  stone-baked flatbreads with cured sardines and preserved lemon 1

  sumac

  hake arayes with lamb fat and spiced yoghurt (pitas) 1

  za’atar with olive oil 1

  sweetbreads

  chopped liver salad and pickled cucumbers 1

  grilled lamb sweetbread skewers with lemon and za’atar 1

  sweetcorn: grilled sweetcorn, fresh peas and barrel-aged feta 1

  T

  tahini

  aged beef onglet with tahini and roast chilli harissa 1

  chopped romaine lettuce with radishes, spring onion, dill and tahini 1

  classic tahini 1

  crispy sardines with green tahini 1

  falafel, tahini and salad (pitas) 1

  fried cauliflower florets with tahini and grated tomatoes 1

  ful medames – slow-cooked broad beans with lemon, chilli and tahini 1

  green falafel with tahini 1

  grilled chicken thighs with pilpelchuma, tahini and watercress (pitas) 1

  hummus 1

  Iraqi green tortilla with lemons and tahini 1

  Jerusalem mix grill with tahini and amba (pitas) 1

  lamb and beef arayes (pitas) 1

  mejadra with wild rice, speckled lentils and tahini yoghurt 1

  pulled lamb shawarma with tahini and yoghurt dressing and herb salad (pitas) 1

  sabich (pitas) 1

  tartare: lamb tartare with pickled cucumbers and amba (pitas) 1

  thyme

  baked butter beans with barrel-aged feta and slow-roast tomatoes 1

  fresh broad beans with slow-roast tomatoes and preserved lemon 1

  lamb shanks with freekeh 1

  tomato purée

  Libyan chraime sauce 1

  monkfish in Libyan chraime sauce 1

  tomatoes

  baked butter beans with barrel-aged feta and slow-roast tomatoes 1

  beef and lamb koftas in fragrant tomato sauce 1

  braised cuttlefish with slow-roast tomatoes and chickpeas 1

  butter lettuce with seasonal vegetables and za’atar 1

  chopped salad 1

  fresh broad beans with slow-roast tomatoes and preserved lemon 1

  fried cauliflower florets with tahini and grated tomatoes 1

  green bean salad with tomato pulp and chilli 1

  grilled mackerel with tzatziki and spicy tomato salad (pitas) 1

  grilled squid with chopped tomatoes, chilli and coriander 1

  lamb shanks with freekeh 1

  Libyan chraime sauce 1

  Marinda tomatoes, kalamata olives and pine nuts 1

  matbucha 1

  scorched okra with olive oil, fresh tomatoes and laben kishk 1

  spiced chopped pollock salad with silky tomatoes 1

  wild sea bass crudo with sheep’s yoghurt and tomatoes 1

  tortillas: Iraqi green tortilla with lemons and tahini 1

  turmeric

  Jerusalem mix grill with tahini and amba (pitas) 1

  slow-roast leg of lamb, shawarma style 1

  tzatziki 1

  fish kebabs with preserved lemon and tzatziki 1

  grilled mackerel with tzatziki and spicy tomato salad (pitas) 1

  V

  vegetable oil: pilpelchuma 1

  vegetable stock: fresh broad beans with slow-roast tomatoes and preserved lemon 1

  vinegar

  fried aubergine with sweet red peppers and chilli 1

  grilled octopus salad with Jerez vinegar and chilli 1

  roasted beetroots with sherry vinegar and chives 1

  W

  warm freekeh salad with laben kishk and pine nuts 1

  watercress

  chargrilled ox heart with watercress and charred radicchio and spring onion 1

  grilled chicken thighs with pilpelchuma, tahini and watercress (pitas) 1

  wild sea bass crudo with sheep’s yoghurt and tomatoes 1

  Y

  yoghurt

  grilled Barnsley chop with yoghurt and zhoug 1

  hake arayes with lamb fat and spiced yoghurt (pitas) 1

  labneh 1

  mejadra with wild rice, speckled lentils and tahini yoghurt 1

  pulled lamb shawarma with tahini and yoghurt dressing and herb salad (pitas) 1

  tzatziki 1

  wild sea bass crudo with sheep’s yoghurt and tomatoes 1

  Z

  za’atar

  butter lettuce with seasonal vegetables and za’atar 1

  challah with preserved lemon and za’atar 1–2

  grilled lamb sweetbread skewers with lemon and za’atar 1

  za’atar with olive oil 1

  zhoug

  green zhoug 1

  grilled Barnsley chop with yoghurt and zhoug 1

  Published in 2022 by Hardie Grant Books, an imprint of Hardie Grant Publishing

  Hardie Grant Books (London)

  5th & 6th Floors

  52–54 Southwark Street

  London SE1 1UN

  Hardie Grant Books (Melbourne)

  Building 1, 658 Church Street

  Richmond, Victoria 3121

  hardiegrantbooks.com

  All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publishers and copyright holders.

  The moral rights of the author have been asserted.

  Text © Oded Oren

  Photography © Issy Croker

  Photography on 1, 2–3, 4, 5, 6, 7, 8, 9–10, 11, 12, 13, 14, 15–16, 17, 18, 19, 20–21, 22, 23, 24, 25–26, 27–28, 29, 30, 31, 32, 33, 34, 35–36, 37, 38, 39, 40, 41–42 © Itiel Zion

  Photography 1, 2, 3–4, 5, 6, 7–8 © Benjamin McMahon

  © Oded Oren

  British Library Cataloguing-in-Publication Data. A catalogue record for this book is available from the British Library.

  Oren

  eISBN: 9781-78488-511-3

  Publishing Director: Kajal Mistry

  Acting Publishing Director: Emma Hopkin

  Commissioning Editor: Eve Marleau

  Editor: Eila Purvis

  Design and Art Direction: Stuart Hardie

  Photographer: Issy Croker

  Photography Assistants: India Whiley-Morton and Elliyah Cleveley

  Food Stylist: Valerie Berry

  Food Stylist Assistant: Hanna Miller

  Prop Stylist: Tabitha Hawkins

  Copy-editor: Laura Nickoll

  Proofreader: Kate Wanwimolruk

  Indexer: Cathy Heath

  Production Controller: Sabeena Atchia

  Colour reproduction by p2d

 

 

  Oded Oren, Oren

 

 

  Thank you for reading books on ReadFrom.Net
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