By Joseph Khoudair Pistachio… this humble and ancient morsel for me has always been synonymous with Middle Eastern cuisine, by virtue of its myriad of uses. It is nestled between two supporting flavours and is the core of my Lemon and Pistachio Almond cake, which remains one of my favourites. Lemon and Pistachio Almond Cake Serves 8-12 Ingredients 3/4 cup castor sugar 2 tablespoons lemon zest 3 eggs (room temperature) 2/3 cup light olive oil 1/2 cup full-fat greek yoghurt 1/4 cup…
By Malek Chalhoub Lebanese food has never been only about what is placed on the table. It is a memory made edible: the scent of garlic warming in olive oil, the sound of leaves being rolled by hand, and the familiar instruction to add “just enough” of an ingredient whose quantity no one ever thought to measure. Our recipes have survived because they were shared. They travelled from village kitchens to family homes across the world, passed from grandparents to parents and…
By Rania El Chidiac and Petronella Fakhry Ingredients 375gram Filo Pastry 200 grams unsalted butter 1 cup walnuts 1 cup cashews or almonds ¼ cup Pistachio for decorating 1 teaspoon of ground cinnamon 1 tablespoon of sugar 2 cups of Atter at room temperature – see recipe below 30cm x 20cm metal baking dish Method Pre-heat oven to 200°C Either by hand or in an electric food processor, crush the walnuts and cashews or almonds until they are coarse powder. Place…