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From Hummus to Halva ... hello spring food<br />
Winter’s been great ... all heavy stews and lovely warm<br />
puds with custard or cream. But we have to admit, we love<br />
it when the weather turns a little warmer, and spring is a<br />
fabulous season ... all new beginnings and light food and<br />
dining al fresco. Hummus to Halva is the most wonderful<br />
cookbook. Crammed with recipes from a Levantine kitchen,<br />
it’s been compiled by Ronen Givon – born and raised on a<br />
kibbutz in Israel and, he confesses, obsessed with hummus,<br />
and Christian Mouysset – who didn’t taste hummus until he<br />
went to uni ... then he ate it with anything and everything<br />
he could. The book is just a fantastic celebration of food to<br />
share. There’s hummus every which way (with mushrooms<br />
or slow cooked chunky beef (Christian’s favourite dish in<br />
the book), with lamb and pine nuts or Moroccan meatballs.<br />
There are lovely salads – tabbouleh and fattoush, and breads<br />
and dips and gorgeous labaneh – sour yoghurt cheese. The<br />
halva cookies, cardamom coffee and ouzo and grapefruit<br />
slush round off a delicious book. Food to make, to share, to<br />
celebrate. Published by Pavilion.<br />
October <strong>2020</strong> Get It • <strong>Highway</strong> • Berea • Durban North 31
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