Hummus

Hummus with pita chips

The trick to making hummus that’s as smooth as silk is removing the skins from the chickpeas. Admittedly, while I find it mindless, it can take a while to do. Luckily, Sami Tamimi and Yotam Ottolenghi’s Jerusalem provided the answer: a little bicarb (baking soda), some friction (from stirring), and hot water are all you need […]

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Soo Jae Bi

Soo Jae Bi

Soo jae bi (or sujebi) is a popular, and simple and economical Korean noodle soup, which is also called “hand torn noodle soup.” It is flavourful with a light-coloured (almost white) broth and very thin noodles. To keep its pale colour, use salt instead of soy sauce to adjust the seasoning.    Yields 2LSoo Jae […]

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Beef Suqaar

Beef Suqaar with side salad

Beef suqaar is a quick and versatile beef and vegetable dish that’s a cross between a stew and a stir-fry. “Suqaar” comes from an Arabic word, meaning “small ones.” Here, the small ones refer to the small pieces of meat—the butcher I went to cut the cubes to about 1.3 cm (½-inch), but you can […]

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Onion Bhajis

Onion Bhajis

At their best, onion bhajis (or pakoras or vadai) are crispy and light; at their worst, they are stodgy and greasy. The trick lies in the batter. Too thick, the globby mix makes fritters difficult to cook through without burning. Too thin, the batter runs off the onions, and they separate into strands in the […]

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