Head to the Med

We skip the tourist traps to find authentic Mediterranean recipes that deserve their moment in the sun.

- SJAAN VAN DER PLOEG

TOP TIP

Don't have za'atar? Make your own by combining 3 tbsp each sumac, dried oregano, sesame seeds and ground cumin.

BEETROOT DIP

Makes 2-3 cups 

1. Add the beetroot, oil and yoghurt to a food processor and blend until smooth, season with salt and pepper.

2. Spoon into a serving bowl and finish off with a sprinkle of za'atar, toasted pumpkin seeds or pine nuts, and serve with the flatbreads (recipe below).

MOROCCAN FLATBREADS

Makes 10

1. Combine the semolina, flour, salt and yeast in a bowl.

2. Gradually add the water, whisking well to avoid any lumps.

3. Cover with clingfilm and leave in a warm place for 15-30 minutes.

4. Fry ladlefuls of batter in a hot, dry, non-stick pan. Serve warm.

GREEK BABY MARROW BAKE

Serves 6

1. Grate the baby marrows, onion and garlic cloves and combine in a bowl, using kitchen paper to squeeze out the excess moisture.

2. Add the mint and season.

3. Combine the flour and baking powder, gradually whisk in the milk and olive oil to combine.

4. Stir in the baby marrow mixture.

5. Pour into a lined 30 x 20cm dish or baking tray.

6. Bake at 180°C for 60-65 minutes until set.

7. Cool and slice into squares.

BASIC MOROCCAN WHITE BREAD

Serves 5

1. Combine the flours, yeast and salt in a mixing bowl.

2. Gradually add the water while mixing by hand or in a mixer to create a dough.

3. Knead for 5-8 minutes until dough is smooth.

4. Rest dough for a few minutes, then shape into a 15cm disc (about 1cm thick).

5. Cover with clingfilm and rest in a warm place for 30 minutes or until the dough has risen and is springy to touch.