Recipes
Three recipes for a Middle Eastern feast
These three tasty recipes from The Levantine Vegetarian, the new cookbook by award-winning author Salma Hage, are jam-packed with flavour and easy to make
Braised chickpeas with sumac greens
This is the only recipe in the book for which I insist you prepare dried chickpeas. When doing so, the starchy cooking water magically thickens when you stir in the cheese – you won’t achieve a similar result with canned or jarred chickpeas.
I use a microplane to grate the Parmesan-style cheese as fine as possible. You may be tempted to switch to a larger size, but the small pieces ...
