A WORLD OF FLAVOUR
Discovering food from the distant corners of the globe is almost a competitive sport. But in this case, just sit back and let some of the world’s prized dishes come to you. These gold-star recipes from Scandinavia, Eastern Europe, Egypt and the Middle East are yours for the taking – no passport required.
Lebanese batata harra (spiced potatoes) with pan-fried fish & tahini yoghurt sauce
Ready in 50 minutes | Serves 4 | GF
800g Agria potatoes, scrubbed (don’t peel) and chopped
3 Tbsp olive oil
2 red capsicums, cored, deseeded and chopped
1 tsp ground coriander
2 cloves garlic, crushed
½ cup chopped coriander, plus extra to serve
½ tsp chilli flakes
Zest 1 lemon
600g firm white fish fillets (skin on, ideally)
2 Tbsp lightly toasted pine nuts
Lemon wedges, to serve
TAHINI YOGHURT SAUCE
¼ cup natural yoghurt
1 small clove garlic, crushed
2 tsp
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