Fragrant FEAST

WE'VE COLLECTED A FEW TRADITIONAL MIDDLE EASTERN RECIPES PASSED DOWN THROUGH GENERATIONS. IT'S A CUISINE THAT ENGAGES THE SENSES TO CREATE WONDERFUL FOOD MOMENTS AND MEMORIES.

- JAMES MOFFATT

PINK PICKLED TURNIPS

MAKES 1 LITRE PREP TIME 15 MINUTES + ABOUT 16 DAYS FOR THE FLAVOUR TO DEVELOP

The addition of beetroot is a Middle Eastern method to naturally colour the turnips a rosy hue. You can eat the beetroot once pickled, or remove it if you prefer. These pickles are an indispensable addition to Middle Eastern, especially Lebanese, banquets.

3 small turnips (450 g)

2 baby beetroots (50 g)

500 ml (2 cups) water

35 g rock salt

1. Trim and peel the turnips and beetroots. Cut the turnips into 1 cmthick sticks, and slice the beetroot. Place the turnip sticks in a sterilised 1-litre preserving jar and place the beetroot slices on top, pressing down gently to fit.

2. Stir water and salt in a small jug until the salt has dissolved. Pour it over the turnip and beetroot, ensuring the vegetables are submerged. Store in a cool, dark place for 2 days, then transfer to the fridge for 2 weeks or until the pickles are tender-crisp.

Tip Pickled turnips can be stored in the fridge for up to three months, but they're not suitable to freeze.

TOUM

MAKES 2 CUPS PREP TIME 10 MINUTES

This classic garlic sauce is served with meat, vegetables and bread in Lebanon and Syria.

8 garlic cloves

5ml (1 tsp) sea salt flakes

125 ml (½ cup)

10 ml (2 tsp) lemon juice

1. Using a large pestle and mortar, pound garlic and salt until almost smooth paste forms.

2. Gradually add oil in a thin, steady stream, stirring vigorously until the mixture is light, creamy and thick. Stir in lemon juice.

Tip extra-virgin olive oil Toum is not suitable to freeze.