shain

@Nicolai I'm glad to see Palestinian restaurants coming into existence.As you said, it's a beautiful cuisine that deserves more recognition. It makes usages of foraged herbs (such as wild zaatar, mallow, wild fennel and nettles) and local vegetables such as almonds, olives, green beans etc. It also makes great usage legumes and grains - lentils, chickpeas and both rice and wheat, including the delicious smoked freekeh wheat.

Spiced black beans. Egg. Red rice with cumin, oregano and aniseed. Salsa with charred tomatoes, chili & onion. sour cream with raw veggies. Corn tortilla.

Onion kulcha and naan, with spiced dough. Tandoori tofu (marinated) - yogurt, cumin, chili, ginger, fenugreek. Carrot, coconut and paneer curry.

Maqluba. Eggplants, cauliflower, chickpeas, carrots, onion, tomatoes, bharat. Crisp top. Yogurt.

Mint and dill. - 2 cucumbers (the small kind, Persian, I believe) - 2 small courgettes (make sure it's tasty enough to eat raw, otherwise use more cucumbers) - 1 tsp salt >> Grate, mix with salt and let drain. - 400-500g thick yogurt - 3 minced garlic cloves - leaves from two small bunches of mint, minced (~40g) - leaves from one small bunch of dill, minced (~20g) - salt and pepper to taste >> Mix with the salted cucumbers. Season to taste. Add a bit of vinegar if it's not tart enough. >> Let it sit for at least an hour.

Pad woon sen. Elastic glass noodles in a smokey, savory sauce, lightly spicy. Marinated soft tofu, mushrooms, carrots, onion, green onion, cashew.

No. They are like pita breads, but a tad thinner and much larger. Most commonly used for shawarma around here.

Dinner with family. Burnt eggplants with yogurt, tahini, pomegranate molasses. Tzatziki. Coconut rice with onion, cranberries and almonds. Chopped salad. Grilled kebabs, chicken skewers and halloumi. Didn't get to take a photo. Laffah breads. Vanilla panna cotta with mango and passion fruit.

Inspired by the crepe-wrapped ice cream rolls of Taiwan. I made crisp filo cups, with vanilla ice cream, cilantro and caramelized peanuts.

Focaccia. Santorini fava. Greek salad.

Made a batch of savory zucchini and carrot bran muffins, with poppy seeds and a hint of cinnamon. Served with fresh cheeses and a vegetable salad.

Indeed

Thick style pizza. First cheese and sauce. Second mozzarella. A pesto of sorts - spinach, parsley, basil, garlic olive oil. Mussels.

Thanks. I forgot that I ever posted the recipe. I see no reason for it not to work. Just be careful not to overbake, it will be ready faster.

Roasted cauliflower with toasted almond. A vinaigrette with sharp olive oil, capers, raisins, silan, chili, orange zest. Pasta with caramelized onion, garlic, chives, sage, toasted walnuts. Egg yolks to thicken the sacue. Some grated Mimolette (I had some frozen and it complements the onions).

The yearly honey cake.

Use your favorite gluten free eggless noodles. Egg noodles are better, but not crucial.

The noodles give it most of the bulk. I cut the apples into noodle wide pices,so that they get tangled along them.

Sure:

400g wide pasta/noodles, best to use one made with eggs 4 baking apples (600g-700g) (I use Gala, as I find Granny Smith to be a bit too tart here). Peeled and cut into strips 80g-100g raisins, or chopped dried apricots 70g (1/3 cup) sweet wine (or whatever not-tart wine you have on hand) 1-2 tablespoons butter 70g-80g toasted walnuts, roughly chopped 90g dark brown sugar 1.5 tablespoons cinnamon 2/3 teaspoon salt 5 eggs In a large bowl, soak raisins in wine. Add butter (unmelted), walnuts, sugar, cinnamon and salt. Cook the noodles until al-dente. Drain well and mix the hot noodles in the bowl until coated with the butter and sugar. Let chill a little (so that the eggs won't cook), then add the eggs and apples. Mix well. Pour into a spring-form pan, or a casserole pan. Gently flatten making sure to push down any nuts you see, to prevent them from charring. Bake in a 190C hot oven, for 30 minutes or so. Remove from the oven, brush the top with butter (1-2 teaspoons). Optionally sprinkle some sugar on top for added crunch. Bake for 25-30 additional minutes, until the top is well browned and crisp. Serve immediately, or bake to re-crisp just before serving. Reheats well in an oven (or in a MW, but you'll lose the crispness). I make it every year for nearly 10 years. 2021 2020: 2019: 2018:

Still had some apples to use, so I made an apple kugel. Plenty of walnuts, raisins, sweet wine, cinnamon. Top is buttered and baked until crisp. It makes for the best part.

Curry of chickpeas, okra, paneer. Flavored with caramelized onions, coconut, fenugreek, chili, cumin. A fritter of vegetables, chickpea flour, cumin, coriander. Yogurt, home made mango chutney.

A take on eggplant parmesan. Eggplant slices layered with ricotta, kashkaval and roquefort; flavored with with nutmeg and pepper. Sauce of beetroot, light cream, thyme.

Jajangmyeon-esque noodles. Salad of tomatoes, cuces, egg. Dressed with a sauce of coconut cream, peanut paste, lime zest, kaffir lime, miso, garlic, sugar.

Shakshuka made with briefly cooked tomatoes, loads of garlic, toasted cumin, chili, sumac, parsley. Some sirene cheese. Served with crunchy bread and harissa.