Forever Flatbreads

2018-03-04_12-10-54 Flatbreads topped with anything make me very very happy. I buy Khobez in bulk from the Murat supermarket they are the size of a large dinner plate.

I like to toast them in a pan weighted down (with a Le Cruset lid)  for a few minutes until they become really crispy on the bottom.

Then a generous smear over with hummus , scatter with cabbage salad , pickled vegetables recipes below .

Top with a choice of  falafel ( my current favourites are sweet potato falafels from Asda)  , roasted vegetables ( cauliflower, auberine, butternet squash)  ,or home-made kebabs. (These Adana are finely chopped onion, garlic, coriander and chili mixed with lamb mince , pressued onto flat wooden skewers and grilled – ready in 15 minutes) .

Finally scattering over some sumac, fresh salad herbs ( mint, watercress, rocket or coriander)  or turksish chilli flakes. 2018-03-04_12-10-00

Cabbage salads

We get through two massive heads of cabbage a week in our house – red or white – used as a replacement for rice or noodles. For these salads I will mix with sliced onion , sometimes grated carrot and dress with a little lemon juice or white wine vinegar.


  • 1 tin of chickpeas including liquid
  • 1 clove of garlic
  • ¼ of a preserved lemons (recipe here )
  1. Put all the ingredients in the food processer and blend well.
  2. I don’t add any oil and the salt from the preserved lemon is definitely enough

IMG_20180303_131536_1 Pickled vegetables (ready in 24 hrs)  While in summer roasted peppers or tomatoes are great in winter pickled vegetables give brightness and taste.  I used an assortment of cauliflower , celery , carrots and red peppers.

  • ½ cup water
  • ½ cup rice wine vinegar ( you can use white wine vinegar but it’s more expensive)
  • ¼ cup sugar
  • 2 teaspoons salt
  • 1 tsp of coriander seeds
  • 1/2 tsp of chilli flakes


    1. In a small saucepan combine water, rice wine vinegar, sugar, spices and salt. Heat over medium heat for about 3-5 minutes, stirring occasionally until the sugar and salt dissolve. Remove from heat.
    2. Peel the vegetables and slice.
    3. Place the vegetables in a ½ litre jar (sterlised)
    4. Pour the liquid over the vegetables in each jar. Cover and secure the lid, and refrigerate for 24 hours (or for a few days) then enjoy!








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