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Tag: Sumac

Fish Pastillas

Serves 1 Prep time 10 minutes Ingredients 120g local, sustainable fish fillet, (I used mackerel) ½tsp ras el-hanout Salt to taste 2 spring roll wrappers (rice paper) 2 limes, 1 halved for serving, 1 juiced 2tbsp Greek yoghurt 1tbsp sumac 2tsp olive oil Oil for frying Method Mix the yoghurt, sumac, olive oil and lime &hellip; <a href="https://served.mt/fish-pastillas-3/">Continued</a>

Alison Azzopardi

Cauliflower and Cashew Cream Soup

Serves 6 Prep time 60 minutes The key to creating a soup with a pronounced depth is using a French technique called à l&#8217;étouffée that involves simmering vegetables in a covered pot over low heat so that they steam in their own liquid. Ingredients ½ cup olive oil 2 onions, thinly sliced 2 garlic, cloves thinly &hellip; <a href="https://served.mt/template-2/">Continued</a>

Julia Ripard

Turkish Gozlome filled with ġbejna…

&#8230;Za’atar, kale and smashed broad beans A Maltese twist with a Turkish bread recipe. Gozlome is a type of flat bread that is enhanced with yogurt, making it more flexible when it is cooked and lending it a pleasant tang. Here I have chosen to use traditional Maltese ingredients in a way that we don’t &hellip; <a href="https://served.mt/recipes-turkish-gozlome/">Continued</a>

Debbie Schembri

Tut, basil, sumac and gin refresher

Sumac is one of my favourite spices and is used liberally throughout Levantine dishes. A small tart berry that is dried and ground it adds a little tang to this summer cocktail. Serves 1 Prep time 5 mins Ingredients For the sumac syrup: 200ml water 200g sugar 1 tbsp. Sumac For the cocktail: 50 ml &hellip; <a href="https://served.mt/tut-basil-sumac-and-gin-refresher/">Continued</a>

Debbie Schembri

Baby Jacket potatoes with whipped feta and sumac

Serves 4 Prep time 45 mins Ingredients 10 small baby potatoes 3 tsp olive oil ½ tsp. garlic salt 80g feta 80g Greek yogurt 1 roasted red bell pepper from a jar (about 25g) finely chopped ½ tsp. sumac ½ cup pomegranate seeds Method Heat oven to 220c fan /gas 6) Prick the potatoes all &hellip; <a href="https://served.mt/baby-jacket-potatoes-with-whipped-feta-and-sumac/">Continued</a>

Eunice Muscat

Slow-cooked Venison fillet

flavoured with sweet spices, wrapped in spinach and Lardo di colonatta. Served with beetroots, mature cheddar cream and sweet-sour raspberry Serves 4 Prep time 60 mins Ingredients For the venison 2 pcs venison fillet Juniper berries, star anise, thyme, Sumac, lime crushed together Oil 60g butter 8 slices lardo di colonatta 200g washed spinach For &hellip; <a href="https://served.mt/slow-cooked-venison-fillet/">Continued</a>

Andre Spiteri

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