This baba ganoush recipe from James Walters, chef and founder of Arabica in London, offers some summery twists on the classic mezze: "A real crowd pleaser that will silence the most die-hard carnivore at the dinner table. Traditionally scooped up with khobez (flatbread) as part of a mezze and enjoyed across the Levant — the sun-drenched shores of the Eastern Mediterranean (Lebanon, Israel, Jordan, Palestine, Syria, Turkey). The Turkish version, Patlıcan Salatası, is spiked with smoky red peppers, garlic, chilli flakes, and roasted tomato and finished with a dollop of thick yoghurt. Our summery version is drizzled with fruity, sweet and sour pomegranate molasses, a generous dollop of earthy saffron-infused yoghurt, a handful of freshly picked mint and parsley leaves, pomegranate seeds and toasted pine nuts."
Saffron Yoghurt
Garnish
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