Jewish holiday

Home-pickled cucumbers

5 minutes

Chicken recipes

Chopped liver

30 minutes

Chicken recipes

Chicken broth with mandlach

1½–2 hours

Duck recipes

Slow-braised duck legs

3 hours

Aliums

Green fridge clean-up pie

35 minutes

Cheese recipes

Giant ibhisto and cheese toasts

35 minutes

Liam Tomlin’s rough puff pastry

Pork recipes

30-minute pork belly

30 minutes

Cheesecake recipes

Lemon-infused cheesecake

Cake recipes

Coffee-and-Chuckles éclair

40 minutes

Chicken recipes

Chicken and corn pot pies

1 hour 10 minutes

Aliums

Onion, mint and chilli relish

Onion, mint and chilli relish

By Teddy Zaki

Difficulty Easy

Prep Time 5 minutes, plus 1 hour’s chilling time

Ingredients

1 onion, peeled and quartered
a handful fresh mint leaves
2 red or green chillies
½ cup extra virgin olive oil

Method

1. Place the onion, mint and chilli in a food processor with 2 T olive oil, then pulse until it forms a rough paste.

2. Transfer to a bowl, mix with the remaining olive oil, then chill, covered, for an hour. Serve with kibbeh and Lebanese flatbread.

Find the recipe for kibbeh nayyeh here.

Find more dip recipes here.

Photographs: Elsa Young
Production: Abigail Donnelly

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

Home-pickled cucumbers

Chopped liver

Chicken broth with mandlach

Slow-braised duck legs

Green fridge clean-up pie

Giant ibhisto and cheese toasts

Liam Tomlin’s rough puff pastry

30-minute pork belly

Lemon-infused cheesecake

Coffee-and-Chuckles éclair

Chicken and corn pot pies

Onion, mint and chilli relish

Onion, mint and chilli relish

Ingredients

Method