Hummus and Co: Middle Eastern food to fall in love with

The many fans of Kepos Street Kitchen and Kepos & Co. often ask Michael and Kristy for the recipes they cook at home. In this, their second book, there are recipes for every kind of gathering-speedy
and delicious midweek dinners, a family barbecue with plentiful salads that burst with flavour, or a Sunday slow roast of cumin-spiced lamb shoulder, with Persian cranberry rice pilaf and tangy vegetables.
But wait, there's more-dips, relishes, rubs and spreads from Israel, Iraq, Lebanon and Turkey that turn a simple piece of fish or meat into a feast. And there are authentic teas and sweet treats that are beyond dreamy -
Jaffa tea cake with marzipan or pistachio and rosewater cake with plums and mascarpone cream.

And, possibly most sublime of all, there are the vegetables-scorched onions with pomegranate molasses, steamed leeks with spinach and haloumi, roasted pumpkin with dukkah and minted yoghurt.
And of course there's the perfect hummus recipe, guaranteed to bring everyone to the table.

So please come and sit down. You're invited.

Author bio:

Michael Rantissi grew up in Tel Aviv and trained in Israel, Paris and New York. He moved to Sydney in 2005, working at iconic institution The Bathers' Pavilion for a number of years before opening Kepos Street Kitchen in 2012 and Kepos & Co. in 2015.
Kristy Frawley has worked in hospitality for many years, most recently at The Bathers' Pavilion. Together, Michael and Kristy are the authors of Falafel for Breakfast. This is their second book.