Complete your shawarma with colorful finishing touches that will make your mouth explode with flavor, including dukkah (an Egyptian blend of nuts, seeds, and warm spice), feta cheese, and herbs.
![Garnishes. Complete your shawarma with colorful finishing touches that will make your mouth explode with flavor, including dukkah (an Egyptian blend of nuts, seeds, and warm spice), feta cheese, and herbs.](https://yeschef.me/wp-content/uploads/jamie-olivers-recipe-for-garnishes-1200.jpg)
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Herbs
Complete your shawarma with colorful finishing touches that will make your mouth explode with flavor, including dukkah (an Egyptian blend of nuts, seeds, and warm spice), feta cheese, and herbs.
Learn how to infuse butter with herbs to create depth with this delicate oregano butter sauce. A silky and decadent emulsion that takes your ravioli to restaurant-level.
Jamie teaches how to make this light but luxurious filling. Whip up ricotta with Parmesan, lemon zest, and fresh herbs – or your favorite flavors – for an aromatic and creamy combo that will make your ravioli ooze with deliciousness.
Turn your everyday salmon into something incredible by stuffing it with your favorite herb combination. Roasted chickpeas are a great carrier of flavor, and roasted up with tomatoes create the prefect side to your salmon.
A vegetarian shawarma like you’ve never cooked before. Learn how to marinate and roast humble vegetables, turning them into a total crowd-pleaser. Then, pack the flame-roasted veg onto homemade flatbreads with DIY pickles, tahini-yogurt, dukkah, feta cheese, and fresh herbs.
Yes, you can make world-class ravioli at home, and Jamie shows you how. Learn to take your pasta-making to new heights as you color and flavor the dough, roll out your sheets, and prepare a herby ricotta filling with a simple butter sauce. Perfect for weekend cooking with the family, Jamie teaches how a little patience turns into unforgettable meals and memories.
This delicious Yemenite green sauce can be easily made with a blend of herbs and spices. It’s wonderful served with warmed hummus, pita, falafel, or really any dish.
This traditional Iranian recipe is taught with the help of chef Deb Mikhail, and adds an unexpected dimension. The recipe was inspired by Nancy’s celery and burrata dish at Mozza Bar, a plate that Deb said proved to her that “celery can actually be cool.” Doctored up with turmeric, crushed Persian lime and fresh mint, this dish is bright and vibrant.
Learn how to make the traditional Argentinean herbaceous sauce that goes alongside any steak, or other grilled meats.
Learn from the key principles of live-fire cooking and make the perfect steak with a classic chimichurri sauce. Get the essential tips to master the art of live-fire cooking, and make the ultimate steak with a delicious herbaceous chimichurri sauce.
The recipe was inspired by Nancy’s celery and burrata dish at Mozza Bar, a plate that chef Deb Mikhail said that “celery can actually be cool.” Doctored up with turmeric, crushed Persian lime and fresh mint, this dish is bright and vibrant.
Mezze is an assortment of small dishes eaten as an appetizer or light meal. From hummus to falafel to Arabic-Israeli salad, and all the dipping sauces, serve this spread at a dinner party and your friends will love you.
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