Sides - Hermann

Kuzhi Paniyaram (Indian Crispy Lentil & Rice Balls)

If you’re a fan of South Indian cuisine, you’re in for a treat! Kuzhi Paniyaram (also called Paddu or Appe) is a fun South Indian snack or breakfast that combines the flavours of fermented rice and urad dal batter with a tempering of spices and aromatics. This bite-sized, savoury delicacy is traditionally cooked in a special paniyaram pan, resulting in a crispy exterior and a soft, fluffy interior. Kuzhi Panivaram is perfect for breakfast, a light meal, or as a delightful tea-time snack and just happens to be naturally vegan.

Çiğ Köfte (Turkish Bulgur Balls)

Çiğ Köfte, also known as “raw meatballs,” is a tantalising Turkish dish that has captivated taste buds for centuries. Originating from the southeastern regions of Türkiye, this unique delicacy traditionally featured raw meat mixed with bulgur and a medley of spices. However, since the use of raw meat was banned by the Turkish Health Ministry, vendors started using bulgur and walnuts instead, turning Çiğ Köfte into a popular, naturally vegan street food.

Kenyan Chapati

Kenyan Chapati are a beloved staple in Kenyan cuisine, renowned for their soft, flaky texture and rich flavour. This flatbread, with its origins in Indian cuisine, has been warmly embraced and adapted by Kenyan cooks, making it a common accompaniment to various dishes such as stews, curries, and vegetables. The preparation of chapati involves kneading dough made from wheat flour, water and oil, which is then rolled into thin layers and cooked on a hot griddle until golden brown.

Ndengu (Kenyan Mung Bean Curry)

Ndengu, also known as green grams or mung beans, is a cherished dish in Kenyan cuisine. This nutritious stew, rich in protein and fibre, is typically simmered with tomatoes, onions, garlic and an aromatic mix of spices. Often enjoyed with rice, Chapati or Ugali, Ndengu is a versatile and hearty meal and a staple in many Kenyan household.

Tahdig-Inspired Crispy Saffron Rice

Tahdig is a culinary highlight of Persian cooking. Perfectly steamed rice made better by giving it an incredibly crispy bottom layer. Traditionally, it’s made with butter and/or yoghurt, but I’ve always been craving a naturally plant-based version of this crispy rice. When I recently discovered how most locals bloom saffron, it was the perfect opportunity to use up the infused saffron water and finally sharpen my tahdig skills with nothing else but olive oil.

Idli Sambar with Coconut Chutney

Idli are steamed fluffy rice cakes that are made from a fermented rice and lentil batter. A South Indian specialty, they are traditionally eaten for breakfast, but make a fantastic lunch or dinner, especially when paired with a sambar & coconut chutney.

Kartoffelsalat (German Potato Salad)

Schwäbischer Kartoffelsalat, or Swabian potato salad, is a traditional German dish from the Swabia region of southwest Germany. This classic salad features tender sliced potatoes dressed in a light and tangy vinaigrette made from vinegar, oil, and broth, with subtle hints of mustard and fresh chives. Unlike other potato salads, the Schwäbischer Kartoffelsalat skips the mayonnaise, making it a healthier and lighter option perfect for picnics, barbecues, or as a side dish for various meals.

Gochujang Yachaejeon (Gochujang-Flavored Vegetable Pancakes)

Gochujang Yachaejeon is a flavorful twist on the classic Korean vegetable pancake, blending the savory taste of traditional yachaejeon with the spicy kick of gochujang, a fermented red chili paste. This Korean-style pancake is packed with a variety of fresh vegetables like courgette, carrots, and onions, all bound together with a light, crispy batter. The addition of gochujang not only adds a spicy depth of flavor but also gives the pancake a beautiful, rich color. Perfect as an appetizer, snack, or side dish, Gochujang Yachaejeon is a delicious way to enjoy the vibrant flavors of Korean cuisine.

Christmas Tabbouleh

This is not a traditional tabbouleh, but rather a tabbouleh-inspired salad to be served alongside the Pumpkin Kibbeh and Stuffed Grape Leaves for a festive Christmas spread. That way, it offers a bright and refreshing contrast to the heartier dishes.

Lebanese Stuffed Grape Leaves (Warak Enab)

These Lebanese Stuffed Grape Leaves make a fun Christmas starter, served on individual plates with a drizzle of olive oil, or on a platter in the middle of the table. They are called Warak Enab, which literally translates to grape leaves, and are traditionally filled with either a mix of rice and meat or, like in this recipe, with rice and plenty of aromatics.