So, you may or may not know that muhammara is a delicious spread normally made with roasted red peppers. This time, though, I am making it with beetroots, because, why not?
This easy-to-make dip benefits greatly from the sweet flavour of roasted onions being caramelised.
Many years ago I posted the recipe for a chocolate beetroot cake. Since then I’ve known what a match made in heaven it is, beetroot and dark chocolate. But I seem to have forgotten that for a long time! Luckily, I remembered it again and tried it on a brownie recipe this time.
We mostly eat hummus as a spread on bread. I quite like hummus, though I don’t really ever crave for it. But how about using hummus as an ingredient of a different kind of dish instead?
This dessert is delicious, fast-and-easy, and it requires only 3 ingredients (4, if you want to top it with pistachios while serving which is totally optional). But I have to warn you, even with only 3 ingredients it is not the cheapest dessert to make, yet I believe it is worth the costs.
A couple of weeks ago, when I published a baba ganoush recipe with sweet potatoes instead of traditional ingredient eggplant, I felt sorry for the dear vegetable eggplant. So I made this recipe to make it up for it!!!
So, I used quotation mark in the title because baba ganoush, as you may already know, is traditionally made with eggplants. I made a little twist to it, and used sweet potatoes this time.
Yes, the title says all. The secret to this salad is to chop everything small. And you must, I mean you MUST, use pomegranate syrup and sumac. You must find them and you must use them.
Oh, I completely forgot about this recipe. All the photos and my notes were sitting idly inside my computer. But I should have remembered – this is actually an extremely delicious recipe!
Yes, this recipe is a combination of what I love most (or a lot..): tomato, cheese, phyllo dough and to top it all, fresh basil!