Recipe

I am always a huge fan of mushrooms, provided they are well prepared. I simply love them. They are always taste-enhancing, happy making, making things better… They may even dominate a dish, if I’m concerned. But this Palestinian dish swepped me off my chair. And Joris and his mother also at the same time. We were almost fighting for the last bite. We kept our dignity at the table though, don’t worry.
It is mushrooms revisited, reinvented, adding an extra flavor layer … I go one for many more sentences about it and carry on, but just make it yourself once. And you’ll understand. It’s going to have the same effect on you anyway.

It’s one of those bites that’s going to be talked about for a long time. It’s one of those things your guests will talk about for years: the other day I was at a place and I ate the most delicious truffle bitterballs ever. It’s uncomparably delicious. It’s worth the effort. Hands down.

This isn’t pizza, it’s a pissaladière. And that’s really something else. Yes, it looks the same, but it really tastes different though. It’s incredibly delicious, it’s irresistible. Delicious for lunch, delicious as a snack, delicious as an evening meal with a good salad…

If only it were happy hour all day long. A toast, a cracker, a piece of carrot or cucumber together with this dip… It’s always exactly the right time for it. And because it’s so good, you’re always looking forward to it.