A fun, shareable Tunisian chickpea soup for a party, a one-pan moussaka, and a fragrant, layered, chocolate viennetta
Traditionally, this would be a Tunisian breakfast, and it’s not a million miles from one of my favourites, Egyptian ful medames. But here I’m proposing it as an evening offering: make a big pot of delicious flavourful chickpeas, then lay out a spread of accompaniments (pickles, olives, capers, boiled eggs). Second, a good traditional moussaka is a wholesome but time-consuming process, but that’s not the case with this simplified version, which you can easily make on a weeknight. Finally, you might not be surprised to learn that this basil viennetta was one of the most popular recipes when we were testing dishes for my new book, MEDesque. First, of course, because it tastes unreal. Second, because everyone got a huge tug of nostalgia, and third, because everyone became giddy with excitement, trying to figure out what the flavour was. Continue reading…
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