TORSH e SHAMI (from “Flavour” on Kindle)
These are little two-bite patties, with I lost count of how many flavors in them. The flesh of a whole lemon chopped up, and feta, and onion, cumin, cinnamon, turmeric, cayenne, parsley. Salt and pepper. The main stuff is ground lamb (I used dark meat turkey) and chickpeas. These are processed to a paste (not a pretty sight I admit) and mixed with the spices etc. and a little flour. Fry them up and enjoy the savory!
That sounds fantastic!!
COURGETTE & OREGANO PANCAKES with feta and honey (from “Simply” on Kindle)
(I always have to stop and think-- courgette/aubergine – which is zucchini and which is eggplant? No other non-American words/terms seem to give me any trouble, but those two do every time.)
Anyhow, satisfied that I had the right vegetable in mind, I cooked up these little pancakes and enjoyed them. Prefer them with a little crumbled cheese (feta), without honey.
CHEDDAR & ZA’ATAR ROLLS (from “Simply” on Kindle)
These are sturdy and big – made with “strong” flour (I added a little gluten to my regular all-purpose) and yeast, olive oil and sea salt flakes (plain salt this time, sorry) – the kneading is a little fussy, knead one minute, rest 10, repeat 3 times. I thought there would be cheese inside, but it is only on top, along with sprinkled za’atar. They’re fine, but I don’t think I’d repeat. Another bread recipe with the same topping would make me happy, though. I was surprised how well cheddar goes with the za’atar flavors.
CHICKEN SHAWARMA SALAD (from “Flavour” on Kindle)
Shown deconstructed here, we did like this very much once it became a salad. The chicken is marinated with yogurt, garlic, cumin, coriander, paprika, lemon – how could that not be good? I used skinless thighs. Left out the “pickled cucumbers” in the recipe because I wasn’t sure what kind would be right – is that just pickles, as I know them? Sabrina G. used the “long Middle Eastern variety.”
Yeah, I am thinking of the pickles that come on my chicken shawarma pitas, and they are not quite the same as our pickled cucumbers.
OK did a little googling and it’s a different pickle world than mine, will research and maybe try this again sometime.
They are delicious, just different. I have no idea how to make them. If you find out any information, I would love to hear it.
We used to have similar pickles at home made by grandmother and then my mother — cauliflower, carrots, radish, beets.
I remember it being very easy — loaded into a jar covered with white vinegar and seasoned with salt and sugar, and left for a while. When the vegetables diminished, they would remove them and load in another lot in the same jar, and top up the vinegar if needed. Perma-pickle 
THE KIDS’ CHICKEN KORMA from Flavour on Kindle
Sabrina G. says this is not just for kids, but it is very mild, you could use (a lot) more curry powder in this chicken/coconut milk/almond flour mix. We liked it but wouldn’t make it again, preferring to stick to our usual spicier version. Should have known better, but thought I’d give it a try since I’ve had some unexpected surprises in her books. Sorry for the plain presentation – two bowls one dingy white one cringy green I really could have prettied them up a bit.
Spring reporting threads are up:
