A bright spinach salad filled with sumac and Japanese seven-spice toasted pita!

Thai Red Lentil Soup with Aromatic Chile Oil.

Shakshuka is a Middle-eastern breakfast dish of eggs cooked in a sauce of tomatoes, peppers and onions, spiced with cumin, cayenne and herbs.

This is one my favorite crackers and very addictive. Tastes great with hummus, eggplant dip, bean dip, Salsa…Endless.

Lemon and saffron marinated chicken topped with hazelnuts, honey and rosewater

Baked eggs with yogurt and chile- from Yotam Ottolenghi’s book Plenty.

Tomato & Roasted Lemon Salad – A vibrant and fresh summer salad adapted from Ottolengi.

Rustic and Elegant Eggplant with Cream

Shakshuka – eggs poached in roasted tomato sauce with zucchini and sweet peppers.

Classic Blueberry Crumble Muffins – Blueberry muffins never tasted this good!

Grilled Eggplant with Buttermilk Sauce, Cherries & Pine Nuts.

Warm brown butter financiers with maple cream for dunking.

Bored of eating aubergines in the same way? Try this fresh and delicious way that looks beautiful and tastes even better. Go on!

Spiced Chickpea and Fresh Vegetable Salad – Tasty and refreshing, from the Jerusalem cookbook!

{Vegan} Love the crispy bits!! This is simply couscous mixed with a tomato onion mixture, pan fried until crispy. Enjoy it!

Mejadra, check out this Ottolenghi-Tamimi take on the Arab table classic.

These Turkey and Zucchini meatballs are a kid-friendly way to sneak a little extra veggies into your family’s diet using simple ingredients.

Saffron Pappardelle with Moroccan Spiced Shallot-Butter Sauce- a quick, spicy, & full-flavored dish.

Under 30 min dinner. Ottolenghi’s Spicy Black Pepper Tofu With Steamed Rice!

Ottolenghi’s Fig Cake with Extra Figs in Red Wine Syrup.

This dip is truly delicious and kind of fun to make. It is very similar to a baba ganoush, but only without the tahini.

Baby kale salad with dates, sumac almonds and red onion. The most delicious salad that feels a little special perfect for guests.