The Palomar Cookbook
Baharat spice blend
Baharat is derived from the Arabic "bahar", meaning "spice", so this blend is literally a "spice blend". The oldest traces of its history...
Green schug - a spicy Yemeni sauce
Schug (also called zhug) is now considered a Middle Eastern spicy condiment. However, it’s origins have been traced back to Yemen. I...
Salata mashwiya or Israeli spicy roasted pepper dip
This is an intense sauce that pairs perfectly with any grilled meat. I have also mixed it in with couscous for some added zing. It is...
A date with arugula and blue cheese salad
In my world, a salad has to be spectacular, the freshest of greens and vegetables, the brightest of colours and a delicious splash of...
Cod Chraymeh or North African fish stew
This stew derives its name from the way it is prepared and eaten: fast and hot, almost grabbing the stew with a piece of bread, as if...
Tzatziki sauce
A perfect sauce that is cooling and refreshing. This recipe is the best one in terms of balance and flavour, and I have tried quite a...
Pulled lamb/goat shoulder with pickled onions and sumac, tzatziki sauce, and green schug
Braising is an art, slow cooking meat over extended periods, 4-10 hours, or more, helps develop deep flavours and infuse the meat with...
Chickpeas with spinach and yogurt
A fun salad that is all about summer. I use the expensive heirloom tomatoes for this salad, or any delicious, flavorful tomato. This...