Little Boreka Pies from the Honey & Co Book

I try to limit the number of cook books I buy these days, it’s all too easy to click the ‘buy’ button on Amazon, or to become seduced in the flesh by the heady scent of virgin pages and gloriously styled images within the latest must have. I find increasingly that my likelihood to cook from a book is inverse to the number glaring down at me from my bookshelf, piling up almost of their own accord in corners around the flat. Feeling overwhelmed with all of their collective content, it’s not unknown for me to barely glance at, not even noting recipes of interest, a book before it is placed, guiltily, out of sight. No more. I’m now frugal with my purchases and overloading of information, only giving in to those that I’m convinced will enhance my time in the kitchen and inspire within me fresh verve.

The Honey & Co book, I knew immediately, would be one of those and I’ve had it on pre-order since I became aware of it’s existence. The restaurant is one of the few that I regularly return to for it’s warmth, which radiates from passionate and lovely owners Itamar and Sarit, as well as the beautiful food itself. I spent a chilled weekend dipping in and out of the book, finding myself warm to the couple and their endeavours all over again, each chapter starting with an anecdote that is at once charming, endearing and honest. Each of the Middle Eastern recipes is designed for home, not dumbed down at all but vibrant excerpts from the heart of a happy kitchen. It’s written with such obvious love, and exuberant love of food, that I think you’d struggle not to transfer at least a small iota from the pages into your kitchen at other end. I fully expect this to become splashed and worn in the way all good cook books should, in exactly the way my Jerusalem book now looks.

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I’m not a pastry lover (I know – sorry!) but for some reason the little Boreka looked like just the sort of thing I relish making. I start with their suggestion of a spinach, feta and dill filling topped with a smattering of nigella seeds but add some chopped soppressata to the mixture for a hint of meaty spice. The pastry, rich with butter and double cream, puffs up beautifully, creating a light, melty and crisp pocket for whatever filling takes your fancy really. I like the idea of wild mushrooms and cream or smokey aubergine with spicy n’duja.

I bought some plumptiously ripe cherries at Brockley Market on Saturday which gave me a good excuse to use some of the dough for a sweet twist. I macerated some of the cherries, chopped, in a little sugar, then put a teaspoon on top of a small dollop of ricotta before folding and sealing, and finishing with a sprinkle of sumac spice for a zesty bite.

I fully intend to delve more into the book over the next few weeks, and expect many of the recipes will easily slip into my own kitchen repertoire.

I bought my copy of Honey & Co: Food from the Middle East from Amazon