Roasted Courgette & Tahini Salad
Golden roasted courgettes meet crisp celery, fresh herbs and a sharp flicker of Shifka heat in this bright Mediterranean salad. A lemony tahini dressing brings everything together, while sumac adds...
The Med Recipes
Tahini Cookies with Dark Chocolate
Brown butter-style richness meets the deep, roasted nuttiness of Med Cuisine Natural Tahini in these plant-based cookies. Sesame-coated edges turn crisp in the oven while the centres stay soft, chewy...
Matcha Mousse with Sweet Sesame Tahini
Silky matcha mousse, made entirely plant-based — silken tofu creates the smooth base, while Sweet Sesame Butter brings roasted sesame richness and a soft vanilla finish. Silan balances matcha’s gentle...
Easy Red Shakshuka
Shakshuka without the chopping - this rich tomato and red pepper sauce is ready to pour, simmer and finish with eggs or your preferred protein. Warm spices and a touch...
Easy Green Shakshuka
Shakshuka without the chopping - this vibrant green sauce is ready to pour, simmer and finish with eggs or your preferred protein. Leafy spinach, green chilli, garlic and herbs bring...
Tahini Banana Bread
Banana bread, with a Levantine twist — ripe bananas and Silan bring caramel sweetness, while Natural Tahini keeps the crumb soft and adds deep roasted-sesame richness. Cocoa makes it dark,...
Baharat Potatoes with Pickled Lemon Aioli
Roast potatoes, but Levantine — parboiled, roasted in smoking-hot oil until shatteringly crisp, then tossed through warm Baharat. The aioli is two ingredients and takes thirty seconds.