Tara Wigley
Recipes
Aubergine, Chickpea and Tomato Bake (Musaqa’a)
Sami Tamimi, Tara Wigley · Falastin: A Cookbook
This simple Palestinian aubergine and chickpea traybake recipe is inspired by moussaka but is meat-free and suitable for vegans.
Baby Gem Lettuce with Burnt Aubergine Yoghurt, Smacked Cucumber and Shatta
Sami Tamimi, Tara Wigley · Falastin: A Cookbook
Featuring little gem lettuce, a smoky aubergine yoghurt and herby cucumber this Palestinian burnt aubergine salad is great as starter or side.
Baked Kofta with Aubergine and Tomato
Sami Tamimi and Tara Wigley · Falastin: A Cookbook
Kofta - meat patties - are something of an obsession throughout the Middle East. These meat patties can be baked, fried, grilled, braised; stuffed into pita and drizzled with tahini; or baked in a tomato sauce and served with rice. This version, baked with tomato, is a simple meal, to comfort - perfect for a midweek supper served with some bread or rice to mop up the juices - rather than to wow with its elegant looks.
Beetroot and Feta Galette with Za’atar and Honey
Sami Tamimi, Tara Wigley · Falastin: A Cookbook
This Palestinian-inspired beetroot and feta galette with za'atar and honey from Sami Tamimi is an impressive dish for summer dining.
Beetroot and Sweet Potato Dip with Pistachio Bulgur Salsa
Sami Tamimi, Tara Wigley · Falastin: A Cookbook
This vibrant dip from Falastin: A Cookbook is flavoured with allspice and cinnamon, and topped with feta, labneh, and a nutty salsa. Serve it as a snack or as part of a sharing feast.
Bulgur Mejadra (Mjaddarat el Burgul)
Sami Tamimi, Tara Wigley · Falastin: A Cookbook
This traditional Palestinian mejadra recipe is a comforting, vegan-friendly mix of lentils, spices and grains topped with irresistible fried onions.
Bulgur, Tomato, and Aubergine Pilaf (Shulbato)
Sami Tamimi, Tara Wigley · Falastin: A Cookbook
This makes a delicious lunch or a tasty side dish, and is just as good when made with rice instead of bulgur.
Butter Beans with Roasted Cherry Tomatoes
Yotam Ottolenghi, Helen Goh, Tara Wigley, Verena Lochmuller · Ottolenghi COMFORT
Creamy greek yoghurt swirled through with butterbeans and roasted cherry tomatoes in this classic Ottolenghi recipe. Serve with plenty of crusty bread as part of a mezze spread.
Buttery Rice with Toasted Vermicelli (Ruz Bil Sh’arieh)
Sami Tamimi, Tara Wigley · Falastin: A Cookbook
The combination of rice and pasta in this store cupboard recipe makes for an addictively fluffy texture.
Chicken Musakhan
Sami Tamimi, Tara Wigley · Falastin: A Cookbook
Chicken Musakhan is as traditional as Palestinian food gets. Learn how to create this flavour-packed dish with this authentic recipe from Falastin.
Fragrant Palestinian Couscous – Maftoul
Sami Tamimi, Tara Wigley · Falastin: A Cookbook
Look no further for the perfect flavourful dinner party centrepiece than this recipe for Palestinian couscous with spice-marinated chicken and tender vegetables.
Fresh Turmeric and Peppercorn Curry with Prawns and Asparagus
Yotam Ottolenghi, Helen Goh, Tara Wigley, Verena Lochmuller · Ottolenghi COMFORT
This fragrant curry from Ottolenghi COMFORT is flavoured with coconut and fresh turmeric and packed with plump prawns. As seen on Saturday Kitchen.
Ma’amoul Bars – Ma’amoul Maad
Sami Tamimi, Tara Wigley · Falastin: A Cookbook
Featuring a light semolina dough and your choice of a date or pistachio filling, these ma'amoul bars are sweet, fragrant and perfect with a cup of tea.
Malty Figgy Pudding
Yotam Ottolenghi, Helen Goh, Tara Wigley, Verena Lochmuller · Ottolenghi COMFORT
This glorious malted figgy pudding recipe from Ottolenghi includes dried figs, chocolate and malted milk in a rich and gooey sponge - perfect for Christmas.
Orange Blossom, Honey and Baklava Semi-Freddo
Sami Tamimi, Tara Wigley · Falastin: A Cookbook
This creamy semi-freddo is layered with a baklava-style filling and topped with a tangy orange and pomegranate salsa.
Ottolenghi: Helen’s Bolognese
Yotam Ottolenghi, Helen Goh, Tara Wigley, Verena Lochmuller · Ottolenghi COMFORT
A truly Ottolenghified bolognese, this rich mince pasta takes on a deep umami flavour from the addition of doubanjiang, a spicy fermented bean paste.
Parmesan and Black Pepper Roasted Parsnips
Yotam Ottolenghi, Helen Goh, Tara Wigley, Verena Lochmuller · Ottolenghi COMFORT
In Ottolenghi's roast parsnip recipe he glazes the parsnips with maple syrup and finishes them with Parmesan and black pepper. Perfect for a roast.
Poached Chicken Congee
Yotam Ottolenghi, Helen Goh, Verena Lochmuller and Tara Wigley · Ottolenghi COMFORT
This is comfort food by so many measures. The soothing texture of the chicken and porridge; the chicken-soup-for-the-soul; bowl food eaten with a spoon or chopsticks. It’s the sort of food we eat when we are in need of something soothing and convivial, and is a dish that takes Helen straight back home. Kids love it too: you might just hold back on the sprinkle of peppercorns and chilli at the end. Getting ahead: The congee is best made fresh, but the chicken can be poached and shredded the day before. You’ll need to warm it up before serving, or stir it into the hot congee, rather than placing on top.
Potato, Fennel and Smoked Salmon Bake
Yotam Ottolenghi, Helen Goh, Tara Wigley, Verena Lochmuller · Ottolenghi COMFORT
Ottolenghi's rich salmon, potato and fennel bake is a take on the classic Swedish comfort food favourite lax pudding. Why not serve it this Christmas.
Pulled Lamb Shawarma Sandwich
Sami Tamimi, Tara Wigley · Falastin: A Cookbook
This pulled lamb shawarma sandwich is the perfect centrepiece for a Palestinian-style sharing feast. The lamb is smothered with a heady mix of spices, slow-cooked until meltingly tender, then piled into warm pittas with an array of toppings and condiments.
Puttanesca-style Salmon Traybake
Yotam Ottolenghi, Helen Goh, Tara Wigley, Verena Lochmuller · Ottolenghi COMFORT
In this simple Puttanesca-style Salmon traybake from Ottolenghi Comfort, salmon fillets, green beans and cherry tomatoes are tossed in a rich tomato anchovy oil before baking.
Rice with Yoghurt, Roasted Cauliflower and Fried Garlic (Labaniet Alzahar)
Sami Tamimi, Tara Wigley · Falastin: A Cookbook
This deliciously creamy, risotto-like rice is delicious eaten as a main or as a side dish. You can play around with the toppings too, substituting the cauliflower for roast squash, charred cherry tomatoes or pan-fried minced lamb.
Shawarma Meatloaf with Caramelised Onions
Yotam Ottolenghi, Helen Goh, Tara Wigley, Verena Lochmuller · Ottolenghi COMFORT
As seen on Sunday Brunch, this delicious recipe from Ottolenghi packs all of the complex, aromatic layers of flavour of a shawarma into a simple meatloaf.
Spiced Salmon Skewers with Parsley Oil
Sami Tamimi, Tara Wigley · Falastin: A Cookbook
Coated in a punchy spice mix, these flavourful make-ahead Palestinian salmon kebabs make for a simple fish supper, any night of the week.
Sweet and Spicy Seeds and Nuts
Sami Tamimi, Tara Wigley · Falastin: A Cookbook
Warm, sweet and substantial, these spiced nuts and seeds make the perfect vegan snack.
Sweet Tahini Rolls (Kubez el Tahineh)
Sami Tamimi, Tara Wigley · Falastin: A Cookbook
If you love the rich nutty flavour of tahini, this authentic Palestinian recipe for sweet rolls from Falastin is one for you, and very popular with kids too.