Recipes

Starters

Appetizers are a playful tease to your taste buds – crispy bites, creamy dips – setting the stage for a memorable meal. Shared or solo, these small flavor bursts spark joy and conversation.

I found this recipe while living in Abu Dhabi, dining with friends.

Chicken Liver Pâté

  • 150 grams (5 oz.) chicken livers

    1/2 cup milk

    A couple sprigs of thyme and whole peppercorns

    1 bayleaf

    Directions

    1. Place all the ingredients together in a bowl and cover. Place in the fridge for 12-24 hours.

  • 50 grams white or red onion, chopped

    50 grams butter

    150 grams chicken liver, cleaned and trimmed

    125 grams heavy cream

    Salt and pepper to taste

    Directions

    1. Drain the chicken livers and blot dry. Clean and trim.

    2. In a saucepan over medium low heat, cook the onions in the butter until soft and tender. Add a sprinkle of salt and fresh cracked pepper

    3. Add the chicken livers and sauté just until cooked thru. Try not to overcook.

    4. Add the cooked onions and livers to a blender and buzz up. Scrape down the sides.

    5. Slowly blend in the cream.

    6. Press the mixture through a fine mesh sieve.

    7. Taste and add salt and pepper accordingly.

    8. Place in a bowl and press the top with cling film. Refrigerate to set for a couple hours.

  • 1 tbsp butter

    1 apple, peeled, cored, and small diced

    2 tsp brown sugar

    Pinch of salt

    1/2 cup water

    1 - 2 tbsp cognac

    Juice of 1/2 lemon

    Salt/pepper

    Directions

    1. Over medium heat, sauté the apples in the butter until they get a little color on the outside.

    2. Add the brown sugar and a pinch of salt. Cook for about a minute or so to dissolve.

    3. Add in the water and cook the apples until all the water has evaporated.

    4. Deglaze the pan with the cognac and lemon juice.

    5. Set the apples aside (the apples should be moist but not “saucy”).

  • 3 tbsp yellow mustard seed

    1/3 cup water

    1/3 cup distilled vinegar

    1 tsp sugar

    1 tsp salt

    Directions

    1. Combine the vinegar, water, sugar and salt together in a small jar and shake or stir until salt and sugar is dissolved.

    2. Add in the mustard seeds. Place a top on the jar and refrigerate for at least a couple hours to let the mustard seeds plump up.

Directions

1. Smear the pâté on a plate. Top with the apples and some of the mustard seeds (save the rest for topping eggs or perhaps adding into your potato salad!).

2. Give the top a few good cracks of fresh pepper and serve with crackers, toast points, or flat bread.

Moutabal

  • 1 kilogram (2.2 lbs.) eggplant (before roasting)

    1-2 tbsp olive oil

    Directions

    1. Preheat the oven to 200 °C.

    2. Prick the eggplant(s) with a fork a couple times.

    3. Place on a parchment-lined baking pan and drizzle with a tablespoon or two of olive oil.

    4. Bake for 45-60 minutes, turning one or two times, until the outside is collapsing.

    5. Once cool enough to handle, peel and scoop out the flesh using a spoon (discarding the skins). Place in a strainer to drain excess liquid for about 10 minutes.

    6. Chop the eggplant flesh until it resembles a chunky puree and place in a bowl.

  • 2 tbsp labneh

    2 tbsp tahini   

    1 head of garlic, roasted

    Juice of ½ lemon

    ¼ tsp Lebanese 7 spice

    Handful of parsley, chopped (plus more for garnish)         

    2 tbsp Pomegranate

    Salt and pepper to taste

    Olive oil

Directions

1. Mix together the labneh, tahini, roasted garlic, and 7-spice until smooth.

2. Combine the mixture with the chopped eggplant flesh and lemon juice, along with the chopped parsley, saving a bit for garnish. Add salt and pepper to taste.

3. Place into your serving dish and garnish with pomegranate seeds, chopped parsley, and a drizzle of olive oil.

4. Serve with toasted pita bread.

Chinese "Crack"cumbers

  • 4-6 Persian cucumbers (4 or so cups)

    1 tbsp sugar

    ¾ tsp salt

    1-2 clove garlic

    A handful of cilantro, chopped

    Directions

    1. Slice the tips off the cucumbers and cut lengthwise down the middle.

    2. Take a mallet or a rolling pin and give them a gentle whack.

    3. Cut them up into bit size pieces (1/2 to 1 inch) and transfer to a mixing bowl.

    4. To the cucumbers add the sugar, salt, garlic, and cilantro. Let sit for about 5 minutes.

  • 2 tbsp black vinegar

    2 tbsp soy sauce

    2 tsp sesame oil

    Small red bird’s eye chili, thinly sliced (optional)

    Sesame seeds to garnish

    Directions

    1. Add the black vinegar, soy sauce, sesame oil, and red chili (if you are opting in) and mix together.

    2. Taste and adjust the flavors to you liking.

    3. Let sit for an hour or so in the fridge.

    4. Transfer to a serving bowl and garnish with sesame seeds.

    Chef’s note: Don’t skip tasting and adjusting the flavors. The recipe above is a base and usually needs a bit of adjustment depending on your palate.