EASTERN PROMISE SPICE WORLD
It’s hard to put a finger on the cuisine at east London’s Berber & Q, borrowing as it does from Turkish ocakbasi grills, Moroccan spice blends and Persian staples, all distilled through the vision of barbecue fetishist and chef-owner Josh Katz, who makes no secret of his love for the meat-smoking pits of New York. “Brits don’t have the national food identity you find elsewhere,” says Katz. “But that’s what makes us more appreciative of international cuisines.”
01- CANNED HEAT
Harissa – a spicy Tunisian paste of roasted serrano peppers and chillies – features heavily at Berber & Q. “It’s so versatile,” enthuses Katz. “You can add it to chicken, lamb, pork, even gravy. It makes everything taste amazing.” If you can stand the heat you’ll also reap its potent anti-inflammatory effects, with just one spoon numbing joint pain (and your tongue).
02- SEEDS OF CHANGE
A mainstay of Middle Eastern dishes from Lebanon to Bulgaria, tahini is a paste made from toasted sesame seeds. Naturally, it’s packed with fibre, plus iron and magnesium to regulate body fat and speed recovery. “I mix it with a little water, lemon and garlic to make a sauce that goes with any dish from meat to fish,” says Katz.
03- GREENER PASTURES
“I love Middle Eastern salads,” says Katz. “Instead of rocket or baby gem, we use parsley, dill and coriander for a punchier flavour.” These tiny greens pack immune systemboosting vitamins C and K in vastly superior amounts to watery salad leaves.
04- CLOVES OF FLAVOUR
“Garlic goes in everything we do for depth of flavour,” says Katz. “And I mean everything. You’d be surprised how uncommon garlic is in British cooking.” Not only will it add depth and hum to stews and roasted meats, this pungent bulb acts as an anticoagulant, improving blood flow to reduce your risk of heart disease, says the journal American Family Physician.
05- STICKING POINTS
“For sweetness we use date syrup,” says Katz. “It’s a sugar alternative popular in the Middle East, but with a much deeper flavour. Use it in your meat juice reductions to add something unexpected to the mix.” Gratifyingly, it’s not as nutritionally shallow as table sucrose either, with a moderate serving delivering a healthy dose of potassium. Call it a sweet posttraining pick-me-up.