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  • Panzanella Salad

    Heirloom and cherry tomatoes salted 15–20 minutes to draw their juice — hand-torn sourdough toasted to crust-and-chew and tossed with red onion macerated in red wine vinegar and thyme. Assembled and rested 10 minutes. The Tuscan summer salad built on timing.

  • Ful Medames

    Tomato paste bloomed in olive oil, garlic and spices toasted in the same fat, fava beans simmered and half-mashed in the spiced base — lemon juice and optional tahini at the finish. Garnished with parsley, olive oil, chili flakes, and cherry tomatoes. The ancient Egyptian dish in 30 minutes.

  • Baba Ganoush

    Italian eggplants charred and caramelised on a grill or under a broiler — drained, peeled, and pulsed with garlic pre-macerated in lemon juice, tahini, cumin, and olive oil to a coarse, creamy texture. Rested 20–30 minutes. Finished with pomegranate seeds, mint, and olive oil.

  • Green Olive Tapenade

    Pine nuts toasted to golden, all components drained thoroughly, main ingredients pulsed to a coarse cohesive texture — basil added last with 5–6 brief pulses to preserve colour and freshness, Parmesan folded by hand. Rested 15–20 minutes. The bright, herbaceous counterpart to Black Olive Tapenade.

  • Black Olive Tapenade

    Garlic and anchovies pulsed first into a paste, then well-drained black olives and capers pulsed in short bursts to a coarse, cohesive texture — olive oil drizzled through, lemon zest and fresh thyme blooming through the fat, no salt before tasting. Rested 15–20 minutes. The Provençal spread done correctly.

  • Turkish Ezme

    Charred peppers, salt-drained hand-chopped tomatoes, rinsed onion, and bloomed tomato paste with toasted spices — combined with pomegranate molasses, lemon juice, pul biber, and sumac. Rested 20–30 minutes before serving. The Turkish condiment with layers that a simple salsa cannot produce.