We recently picked up a copy of Zaitoun by Yasmin Khan – a truly stunning book filled with Palestinian recipes & stories. Our first dish from the book was this spicy prawn and tomato stew. We served it with rice but next time we’ll go for some flatbreads instead. Delicious nonetheless.
Wine Suggestion: We’d recommend a light red with elegant fruit like the Dezat Sancerre Rouge which was our choice. A perfumed and delicate Pinot Noir with a tension and thrill running through it; the earthy red cherry and currant flavours flavours went with the prawns, tomatoes and herbs in a delightful fashion.
Spicy Prawn & Tomato Stew – Zibdiyit Gambari (serves 4)
- 2 tbsp light olive oil
- 1 red onion, finely chopped
- 400g tin plum tomatoes
- 1 tsp sugar
- ¾ tsp ground cumin
- ¼ tsp ground allspice
- ½ tsp caraway seeds
- 3 garlic cloves, crushed
- 2 tbsp finely chopped dill
- 1 – 2 green chillies, finely chopped
- 2 tbsp sesame seeds
- 400g raw prawns, peeled and deveined
- chopped parsley
Heat the olive oil in a saucepan over a medium heat. Add the onion and fry for about 10 minutes or until softened. Add the tomatoes, sugar, spices & ½ tsp each of salt and pepper, with 200ml just-boiled water.
Use a pestle & mortar to smash the garlic, dill, chillies and ½ tsp of salt together for a few minutes. Add this to the tomato pan, cover and simmer for 20 minutes over a low heat.
Meanwhile, toast the sesame seeds in a dry pan until golden brown, then set aside.
Adjust the seasoning in the sauce, then add the prawns – make sure they are submerged and you may need to turn them. Cook in the sauce for a couple of minutes, or until they have just turned pink and are cooked through.
Drizzle with plenty of extra virgin olive oil and scatter with the sesame seeds and chopped parsley to serve.
(Original recipe form Zaitoun by Yasmin Khan, Bloomsbury, 2018.)
Jono & Jules do food & wine 
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