Stuffed peppers and aubergine dip: Sami Tamimi’s recipes for savoury Palestinian snacks

Peppers stuffed with freekeh, lamb and spicy tomato sauce, and a classic Levantine aubergine dip with preserved lemon and dill I still remember, when I was a kid, the end of spring and early summer when markets in Jerusalem and across Palestine overflowed with freshly harvested freekeh. As you approached, the air carried a smoky, earthy aroma. Freekeh is an ancient grain, a staple across the Middle East and Turkey, made from green wheat roasted over open fires to burn off the husks, which giv...

By Sami Tamimi