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Posts Tagged ‘Palestinian’

Everyday Palestinian Salad

We love a chopped salad and this one in particular is a handy one to have up your sleeve. We served with a Palestinian rice dish but it would be suitable for all sorts of eventualities.

Everyday Palestinian Salad – serves 4

  • 4 Persian cucumbers or 1 regular cucumber
  • 3 medium tomatoes
  • 1 red pepper
  • 10g parsley leaves, finely chopped
  • 10g mint leaves, finely chopped
  • 3 tbsp extra virgin olive oil
  • juice of a lemon

Slice the cucumbers in half and remove the seeds with a teaspoon. Finely chop into 1cm dice.

Scoop the seed out of the tomatoes and chop into similar sized pieces to the cucumber. Do the same with the red pepper and put all three into a large bowl.

Dress the salad with the herbs, olive oil, lemon juice, and plenty of salt and black pepper.

(Original recipe from Zaitoon by Yasmin Khan, Bloomsbury, 2018.)

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Maqloubeh: rice with aubergines & peppers

We had to change our plans at the last minute last weekend and instead of spending it away, and enjoying someone else’s cooking, we ended up at home with an empty fridge. Thankfully we could find all we needed for this fresh Palestinian dish in the local veg shop. The recipe is from Zaitoon by Yasmin Khan – we can’t get enough of this book! Really good served with some yoghurt, pickled chillies and a simple Palestinian salad but it would also make a great side dish for a crowd with some barbecued meat or fish.

Wine Suggestion: as this is both a characterful and elegant dish we’d recommend a fuller bodied white with hints of spice and freshness; a good Alsace Pinot Gris springs to mind first. However, we went a little different and chose the Zuani Vigne Collio Bianco, a traditional blend of Pinot Grigio, Chardonnay, Friuliano and Sauvignon Blanc from the north-east of Italy. Layers of freshness and fruit, hints of different spices and an elegant, refined texture. So underrated as a wine and worth seeking out.

Upside- down rice with aubergines & peppers (Maqloubeh) – serves 6

  • 2 medium aubergines, cut into 2cm thick slices
  • 2 red peppers, trimmed and sliced
  • light olive oil
  • leaves from a few sprigs of thyme
  • 1 garlic bulb, separated into cloves but not peeled
  • 2 medium tomatoes, thickly sliced
  • 300g white basmati rice
  • ¾ tsp cumin seeds
  • ¾ tsp coriander seeds
  • ½ tsp ground cinnamon
  • ½ tsp ground allspice
  • 1 tsp ground turmeric
  • 500ml hot vegetable stock or chicken stock
  • 40g salted butter or extra virgin olive oil
  • 1 tsp Aleppo pepper (pul biber) or ½ tsp chilli flakes
  • handful of coriander leaves, chopped

Preheat the oven to 200C/Fan 180C/Gas 6.

Put the aubergines and peppers on separate baking trays. Drizzle both with light olive oil, ½ tsp salt and thyme leaves, then scatter the garlic cloves amongst the peppers. Put the trays into the oven to bake for 25-30 minutes. After 20 minute, add the tomatoes to the pepper tray.

Meanwhile, rinse the rice in cold water to remove excess starch (the water will run clear), then put into a large bowl of cold water to soak for 15 minutes. Drain and set aside.

Set the cooked vegetables aside to cool and pop the garlic cloves out of their skins.

Toast the cumin and coriander seeds in a dry pan over a medium heat until they smell good, then grind in a mortar and pestle and place in a jug with the cinnamon, allspice and turmeric. Add the hot stock and ¾ tsp of salt.

Melt half the butter or oil in a large saucepan. Arrange the aubergines to line the base of the buttery saucepan – keep it neat as they will end up on top of the finished dish. Add the tomatoes, roasted garlic and peppers. Spoon in the rice, then pour over the hot stock and 150ml of boiled water. Bring the pan to the boil, then reduce the heat and cover with a clean tea towel and a lid. Cook for 20 minutes, then switch off the heat and leave to rest for 5 minutes.

Melt the rest of the butter or oil in a small saucepan and stir in the Aleppo pepper or chilli.

Turn the rice pan upside down onto a serving platter, then spoon over the Aleppo pepper butter and scatter over the chopped coriander before serving.

(Original recipe from Zaitoon by Yasmin Khan, Bloomsbury, 2018.)

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Spicy prawn & tomato stew

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.)

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