Fava, roast veg and grilled courgette: the Barbary’s recipes for simple summer dips
Dip tips: a good mix of North African spice, seasoning, colour and texture is guaranteed to get the palate excited for the meal ahead Dips
Dip tips: a good mix of North African spice, seasoning, colour and texture is guaranteed to get the palate excited for the meal ahead Dips are never just accompaniments at our restaurant, the Barbary in central London, but a way of building flavour from the outset.
They set the tone for the meal, so it’s important not only to have a variety of spice and seasoning, but also contrast in colour and texture, not least to get the palate excited straight away.
These early-summer dips, inspired by the former Barbary Coast (Morocco, Algeria, Libya and Tunisia), are all best served with grilled flatbread, seeded crackers and fresh vegetables. The kaha kaha and machluta dips are both somewhere between a dip and a salad, and go especially well with grilled chicken, while the fava is good with grilled fish.
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