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health3h ago
Honey & Co’s recipes for tahini aubergines and green fishballs
- The Guardian spotlights Honey & Co. co-founders Itamar Srulovich and Sarit Packer, highlighting their philosophy of simple, delicious everyday meals.
- Aubergines with green tahini crust are prepared over a warm cracked wheat pilaf, combining roasted veg with a tangy herb crust.
- Honey & Co.’s green fishballs are formed from white fish, herbs, and spices, then simmered in a saffron-lemon vegetable sauce.
- The article presents the dishes as versatile options for lunch or dinner, emphasizing comfort, flavor, and accessibility.
- The recipes appear as edited extracts from Honey & Co Daily, published by Quadrille, with market-ready ingredient lists and steps.
- Dishes include roasted aubergines with a lemon-tahini crust and cracked wheat pilaf, plus saffron-lemon fishballs with a vegetable sauce.
- The Guardian feature aligns the recipes with Honey & Co.’s cafe and cookbook branding, reinforcing a haven-like culinary approach.
- The piece provides detailed steps for preparing the crust, pilaf, and fishballs, including chilling and simmering instructions.
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