Great book! Not sure if I’ve made the Faki - will check my notes. I’m sure it’s delicious though, haven’t had a failure yet from that book.
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Prima! So happy to see you back posting! If you haven’t had lentils with fennel, I can assure you, it’s a heavenly combination! We made a recipe from the cookbook, Ikaria, a few months ago, with similar ingredients, and it was delicious! I’ll post it later.
BTW, will you be celebrating Greek Easter this Sunday?
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Thank you for this! I’m crushing on lentils at the moment. I also take note that Fergus Henderson of St. John has a new (to me) cookbook that I now want to check out.
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A modest handful of garlic cloves! I love that measurement.
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Hi Lambchop, I celebrate both Easters, so, yes!
These are my tsoureki buns from last Sunday.
Hope you and your family have a very Happy Easter!
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Thanks @Phoenikia, we celebrated last Sunday as well. The muffins look delicious, and something I’d like to try. How essential do you think mastic is to the recipe? I don’t have any, nor the time to order some. In fact I’ve only chewed mastic gum as far as I know - can’t say I really liked it either. I do have whole mahleb however.
They will still turn out nice if you use mahleb without mastic. The mastic adds a nice fragrance which is distinctive.
Have you tried Flaounes, the savoury Cypriot cheese pie that’s made at Easter? I have been looking at recipes this week. I hadn’t heard of them before this year.
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Flaounes were a technical challenge on British Baking Show … season 3, episode 6 on Netflix if you want to watch for tips.
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I made a version of these Austrian lentils, with capers, onion, garlic and wine. I used ham instead of bacon.
https://www.strudelandschnitzel.com/lentils-with-bacon/
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That’s my kind of fall dish!
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I bet you used more than 1 tsp of capers with a pound of lentils. 
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@GretchenS
I did, lol. I use recipes as inspiration. I’ve been saving paper not printing them out, so I glance at my smartphone for the ingredients, put the phone down, wash my hands ( 
) then go from there.
I didn’t weigh my lentils- I am guessing I cooked around 2 cups of dried lentils (what was left in the bag) , and used closer to a tbsp of capers. I was trying to finish what was left in the jar.
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I made this lentil dish tonight, to go with confit duck , they went well together.
https://ottolenghi.co.uk/recipes/celeriac-and-lentils-with-hazelnuts-and-mint
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That dish looks really tasty. Thanks for the link.
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We are so on the same page with the recipes. I look at them for basic concepts and inspiration and then wing it from there
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My lucky Hungarian New Year’s lentils
I cobbled together a few recipes. Mine had 1 cup lentils, 2 tbsp duck fat to sauté the veg, 2 stalks celery, 1 clove garlic, half an onion , 1 tsp sweet paprika, half a cup pinot grigio, 2 cups diced canned tomatoes, half tsp dried marjoram, 3 bay leaves, 2 tsp vinegar, a tsp or 2 of sugar and a few grinds of black pepper.
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Oh yeah, that sounds terrific. Thanks for sharing the recipe.
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