Aika Levins, group development chef at the Studio Paskin group of restaurants in London, which includes The Barbary, The Palomar, and Evelyn's Table, shares three simple yet flavorful summer dips inspired by the former Barbary Coast (Morocco, Algeria, Libya, and Tunisia). These dips are designed to build flavor from the outset, setting the tone for a meal with a mix of spice, seasoning, color, and texture. They are best served with grilled flatbread, seeded crackers, and fresh vegetables. The kaha kaha and machluta dips straddle the line between dip and salad, pairing excellently with grilled chicken, while the fava dip complements grilled fish.
Courgette Machluta
This fresh, seasonal take on machluta, a traditional pulse soup, features charred courgette and onion folded into a cooling yogurt flavored with confit garlic and warm spices. It is best made ahead to allow the flavors to settle and deepen. To make your own confit garlic, place a few peeled garlic cloves in a small ovenproof dish, cover with vegetable oil, cover with foil, and bake at 200C (180C fan)/390F/gas 6 for 30-40 minutes until soft. Alternatively, cook on the hob over very low heat for the same time.
Prep: 15 minutes
Cook: 20 minutes
Chill: 2 hours+
Serves: 6
- 500g courgettes, cut lengthways into quarters, spongey seeds removed
- 75g red onion, peeled and cut into 2cm-thick slices
- Extra-virgin olive oil
- Sea salt and black pepper
- 30g confit roast garlic, homemade or shop-bought, crushed to a paste, plus 15ml of its oil
- 1/2 tsp ground turmeric powder (2.5g)
- 1/2 tsp ground chilli flakes (2.5g)
- 1/2 tsp ground cumin (2.5g)
- 300g Greek yogurt
Season the courgette and onion with oil, salt, and pepper. Grill on high heat for 2-3 minutes each side until charred and cooked through. Leave to cool, then cut into 1cm dice and place in a bowl. Add all other ingredients, season again with salt and pepper, cover, and refrigerate for a few hours before serving.
Kaha Kaha
Half dip, half salad, this dish features soft roast vegetables sharpened with vinegar and herbs.
Prep: 20 minutes
Cook: 30 minutes
Serves: 6
- 3 aubergines, trimmed, peeled, and cut into 2cm dice
- 1 red pepper, stalk, core, pith, and seeds removed, cut into 2cm dice
- 1 green pepper, stalk, core, pith, and seeds removed, cut into 2cm dice
- 50g peeled garlic, crushed
- 3 chillies (mix of red and green), very finely sliced (remove pith and seeds for less heat)
- 200ml light olive oil
- Salt
- 25ml white balsamic vinegar (best quality)
- 25ml extra-virgin olive oil
- 50g picked flat-leaf parsley, chopped
Heat oven to 220C (200C fan)/425F/gas 7. In a large bowl, combine aubergine, peppers, garlic, and chillies with light olive oil and salt. Spread in a single layer on a baking tray. Roast for 20-25 minutes until golden and cooked through. Tip back into the bowl and, while warm, dress with vinegar, extra-virgin olive oil, and parsley. Season with more salt to taste and serve at room temperature.
Fava
This smooth puree is rich with caramelized onion, thyme, and lemon. Topped with a crisp tomato and caper salad, it works as a dip, side, or base for fish or octopus.
Prep: 15 minutes
Cook: 45 minutes
Serves: 6
For the fava puree:
- 125g red onion, peeled and sliced (net weight)
- 25g garlic, peeled and sliced (net weight)
- 60g light olive oil
- 250g yellow split peas
- 1 tsp fresh thyme leaves
- Juice of 1 lemon, or more to taste
- Salt, to taste
For the salad:
- 50g red onion, peeled and diced (net weight)
- 100g cherry tomatoes, quartered
- 25g capers in brine, drained
- Extra-virgin olive oil, lemon juice, and flaky sea salt, to taste
- 10g chopped flat-leaf parsley
Place onion, garlic, and oil in a saucepan. Cook over medium heat for 12-15 minutes until soft and beginning to caramelize. Add split peas, thyme, and enough water to cover. Bring to a boil, then simmer for 20-25 minutes until split peas are cooked through and soft (add more water if needed). Transfer to a blender and blitz until smooth. Season with lemon juice and salt to taste. Pour into a bowl and cover the surface with a cartouche or clingfilm to prevent skin forming. Let cool. Meanwhile, make the salad: mix onion, tomatoes, and capers in a bowl, then dress with olive oil, lemon juice, and salt. Spread the fava puree on a platter, make a well in the center, spoon the salad inside, top with parsley and more olive oil. Serve at room temperature.
