The recipe is from Rebecca Seal's new cookbook on Istanbul cuisine. She calls it Turkish potatoes, but I'm almost certain it's a Kurdish recipe. Either way, it's simple and really tasty. Just don't add the onions zu early or they will burn.
We've turned a classic Middle Eastern tabbouleh into a gluten-free delight that will have most dinner guests (and children) fooled! The rich flavours of lamb work well with the zesty salad but beef is good too. This is a whole new way to enjoy cauliflower! From our bestselling cookbook The Art Of Eating Well, which includes recipes from the Channel 4 series Eating Well with Hemsley + Hemsley.