Latest news with #raselhanout
Time Out
19-05-2025
- Time Out
A chic new Turkish and Middle Eastern mezze bar has landed in Redfern
Slow-cooked onion dolmas stuffed with rice and minced beef, flavoured with cinnamon, currants and pine nuts and served with garlic-spiked yoghurt. Succulent charred chicken sitting on a bed of fruity harissa with pickled peppers and parsley oil. Fresh and vibrant fattoush with crisp lavosh, crunchy radish and a zesty, lemony dressing. These are just some of the dishes on the menu at Mezepotamia, a chic new Turkish and Middle Eastern mezze restaurant, now open in Redfern. If you think the name sounds familiar, that's because Mezepotamia originally opened in 2021 in Leichhardt, but has found its new home in Redbird 's former (and very chic) digs. The white stone flooring and exposed brick walls remain, now complemented with traditional artwork and earthy furnishings. 'We wanted to create a space that celebrates the warmth and generosity of Middle Eastern dining,' says Enes Yakan, who co-owns Mezepotamia alongside partner Jessica Paatiño. 'Mezepotamia isn't just about food, it's about the experience of coming together, sharing and enjoying the moment,' Yakan adds. The menu takes inspiration from the flavours of Turkey and the broader Middle East, with head chef Burak bringing three decades of experience – spanning Turkish, Greek and Italian cuisines – to the table. Other menu highlights include octopus with butter beans, lemon, coriander and fresh chilli; twice-cooked chat potatoes with feta cream and ras el hanout; and kibbeh, which sees hand-minced beef tartare served with bulgur, Turkish spices, pickles and fresh mint. For dessert, you could opt for the kunefe – a traditional Middle Eastern treat – with crisp shredded pastry layered over cheese, perfumed with cardamom syrup and served with pistachio ice cream. Signature cocktails include the Charcoal Limeade, a dark riff on the Margarita made with tequila, lime, charcoal agave syrup and finger lime; and our pick, the Watermelon Spritz – a fun and well-balanced number with gin and lemon. Coming with a group? Opt for the $79 per person share set menu, which includes Turkish bread, hummus, halloumi, lamb, potatoes and more. (We're coming back for the onion dolmas. And the potatoes.)
South China Morning Post
02-05-2025
- General
- South China Morning Post
What is cardamom good for? How to make the most of the spice, its varieties, and a recipe
Cardamom is a spice I love, even though I do not use it often. Advertisement I add a small amount of the ground spice when I make Danish pastries and delicate chickpea-flour cookies, and use a pod or two when I am cooking an Indian- or Middle Eastern-inspired dish, but that is about the extent of it. It is a spice that should be used sparingly: with most preparations, a subtle hint of its distinctive flavour is much better than a strong jolt of it. I once accidentally bit into a whole cardamom pod I had used in a biryani , and it was some time before I could get the bitter flavour out of my mouth. Cardamom comes in two main varieties: black and green, with the former being much stronger and the latter used in a wider variety of cuisines. Green cardamom has the stronger flavour of the two varieties, and is used in a wider variety of dishes. Both can be bought as whole pods or ground. You get a better flavour if you buy the whole pods and grind them as you need them. If you must buy the ground spice, store it in the freezer. Advertisement Cardamom can be used on its own or mixed with other spices; it is particularly delicious with saffron and is often part of spice mixtures such as ras el hanout and garam masala.
