Sarit Packer

Itamar Srulovich, Sarit Packer · Honey & Co Daily

Honey & Co's vegan recipe for stuffed pitta pockets features roasted aubergines and a herby preserved lemon salsa you will love.

Sarit Packer and Itamar Srulovich · Honey & Co At Home: Middle Eastern Recipes from our Kitchen

This can be served at the start of a meal or at the end of it, as a very special cheese course — the nutty, crumbly pastry and the oozy, melting cheese inside make for a timeless combo. You can make the relish here, it's easy enough, or use any fruity chutney you like. Change the fruit with the seasons — grapes work well, as do poached pears or quince, but figs, of course, are always the best.

Itamar Srulovich, Sarit Packer · Honey & Co Daily

This green shakshuka recipe from Honey & Co Daily is the perfect summer brunch, featuring seasonal broad bean and courgette.

Sarit Packer and Itamar Srulovich · Honey & Co: Food from the Middle East

This makes about 25 small fritters, which is enough for 6-8 people as a generous mezze, or for 4 as a vegetarian main course (as we often serve them in the restaurant) with some green salad and a dipping sauce. It seems silly to halve the recipe, as any leftover fritters can be stored in the fridge overnight and will be great the next day in a lunchbox or a sandwich. You can prepare the fritters in advance and warm them up in a medium-hot oven for 5 minutes before serving, but they are also great at room temperature.

Itamar Srulovich, Sarit Packer · Honey & Co Daily

From Honey & Co Daily comes this delicious recipe for a sweet and salty bean salad with fried manouri or halloumi cheese.

Sarit Packer and Itamar Srulovich · Chasing Smoke: Cooking Over Fire Around The Levant

There is nothing like a market stall piled high with cabbages in a huge variety of shades from pure white to bright lime green or deep purplish red. Some may be larger than your head, their huge leaves used for stuffing; some may be small and crunchy and perfect for salad; some may be more fibrous, lending themselves to slow stewing. White cabbage is possibly the most underrated of all, but we absolutely love it. This is hands down the best way to eat any cabbage. You don’t even really need the dressing if you don’t fancy it – just grill a cabbage and eat it.