Ghillie Bașan - The Levantine Table

Designer Paul Stradling

Editor Gillian Haslam

Food Stylists Lucy McKelvie and Seiko Hatfield

Food Stylists Assistants Ellie Jarvis and Lola Milne

Prop Stylists Steve Painter and Joanna Harris

Food Photographers Steve Painter and Jan Baldwin

Production Manager Gordana Simakovic

Creative Director Leslie Harrington

Editorial Director Julia Charles

Indexer Hilary Bird

First published in 2022 by

Ryland Peters & Small

2021 Jockeys Fields

London WC1R 4BW

and

341 E 116th St

New York NY 10029

www.rylandpeters.com

Text copyright Ghillie Baan 2022

Note: Recipes in this collection have been previously published by Ryland Peters & Small in Flavours of the Middle East(2014), reissued as Sumac & Saffron(2019), and Mezze(2015, 2018).

Design and commissioned photography copyright Ryland Peters & Small 2022. See for full photography credits.

ISBN: 978-1-78879-439-8

eISBN: 978-1-78879-463-3

10 9 8 7 6 5 4 3 2 1

The authors moral rights have been asserted.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

A CIP record for this book is available from the British Library.

US Library of Congress CIP data has been applied for.

Printed and bound in China.

NOTES

Both British (Metric) and American (Imperial plus US cup measurements are included in these recipes for your convenience, however it is important to work with one set of measurements and not altenate between the two within a recipe.

All spoon measurements are level unless otherwise specified. 1 teaspoon = 5 ml, 1 tablespoon = 15 ml.

When a recipe calls for the grated zest of citrus fruit, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub well in warm soapy water before using.

Ovens should be preheated to the specified temperatures. If using a fan-assisted oven, adjust temperatures according to the manufacturers instructions.

To sterilize a preserving jar, wash it in hot, soapy water and rinse in boiling water. Place in a large saucepan and cover with hot water. With the saucepan lid on, bring the water to a boil and continue boiling for 15 minutes. Turn off the heat and leave the jar in the water until just before filling. Invert the jars onto a clean tea/dish towel to dry. Sterilize the lids for 5 minutes, by boiling or according to the manufacturers instructions. Jars should be filled and sealed while they are still hot.