Broad bean dip with goat’s cheese and preserved lemon salsa
This is an easy, always-a-winner summer dish that’s perfect as part of a barbecue spread or as a side. Both the dip and salsa can be made a day ahead and put together just before serving – make sure everything’s at room temperature first, though.
Prep 15 min
Cook 10 min
Serves 4
Salt and black pepper
400g frozen broad beans, defrosted and shelled
200g frozen peas, defrosted
2 garlic cloves, peeled and crushed
2 tbsp lemon juice
3 tbsp good olive oil, plus extra to finish
10g mint leaves, thinly shredded, plus a few extra to garnish
1 green chilli, deseeded and finely chopped
5g dill, finely chopped
10g parsley, finely chopped
120g soft goat’s cheese, crumbled
For the salsa
1 green chilli, deseeded and finely chopped
2 tbsp preserved lemon, flesh removed and skin finely chopped
2 tbsp sumac
2 tbsp good olive oil
Bring a medium pan of salted water to a boil, add the broad beans and peas, and blanch for a minute. Drain, refresh under cold water, then drain again.
Put the beans and peas in the bowl of a food processor and pulse for 10-15 seconds, scraping down the sides of the bowl midway – you want a fairly rough texture here, with the odd whole bean and pea in the mix. Stir in the garlic, lemon juice, oil, shredded mint, chilli, dill, parsley, a half-teaspoon of salt and a good grind of pepper.
Combine all the salsa ingredients in a second bowl.
Spoon the dip on to a platter and spread it out a little. Top with the salsa and crumbled goat’s cheese, finish with some mint leaves and a good drizzle of olive oil, and serve at room temperature.
Braised eggs with pitta, tomatoes and za’atar
I often make this for breakfast or brunch. It’s utterly delicious and more or less uses only ingredients that I normally have in the house; it’s also a very good way to use up stale bread.
Prep 5 min
Cook 15 min
Serves 2
2 pitta
4 tbsp olive oil
4 spring onions, trimmed and thinly sliced
2 medium tomatoes, roughly chopped
1 green chilli, deseeded and finely chopped
Salt and black pepper
4 large eggs
2 tsp za’atar
Open the pittas to create two separate rounds, then tear into bite-size pieces of about 2cm x 3cm. Fry the pieces of bread in three tablespoons of olive oil for about five minutes, then lift out of the pan and drain on a plate lined with kitchen paper.
Pour the remaining tablespoon of oil into the hot pan, add the spring onions, tomatoes, chilli, a quarter-teaspoon of salt and a grind of black pepper, and saute, stirring, for about three minutes.
Return the pieces of bread to the pan, crack in the eggs and sprinkle them with a good pinch of sea salt. Cover the pan and leave to cook for about five minutes, until the whites are just set. Spoon on to plates, or serve family-style straight from the pan, sprinkled with a generous pinch of za’atar and a good drizzle of olive oil.
Toasted orzo with prawns, ouzo and marinated feta
This combination always takes me back to a holiday in Greece when we had fresh seafood baked in tomato, to which large chunks of feta were added at the end. Serve with a chilled glass of ouzo with water and ice for the ultimate late-summer bliss.
Prep 10 min
Cook 30 min
Serves 4
150g feta, broken into 1-2cm pieces
½ tsp aleppo chilli flakes
2 tbsp dill, finely chopped
4 tbsp olive oil
270g orzo
4 garlic cloves, peeled and thinly sliced
1 tbsp arak, or ouzo
1 x 400g tin chopped tomatoes
450ml vegetable or chicken stock
Zest of 1 lemon
Salt and black pepper
450g raw shelled prawns
10 large basil leaves, torn
In a medium bowl, mix the feta with a quarter-teaspoon of aleppo chilli, half the dill and two tablespoons of oil, and set aside.
Heat a large pan, add the orzo and dry-fry, stirring often, for five minutes, until golden brown, then tip into a bowl.
Return the pan to the heat, add the remaining two tablespoons of oil, then stir in the garlic and the rest of chilli, and fry for a minute, until the garlic starts to brown lightly.
Add the arak or ouzo, leave to bubble for a few seconds, then add the tomatoes, stock, lemon zest, a teaspoon of salt and a good grind of pepper. Bring to a boil, then stir in the toasted orzo, cover and leave to cook on a medium-low heat, stirring occasionally, for 15 minutes, or until the orzo is cooked.
Stir in the prawns, cook for two or three minutes, until they turn pink and are cooked through, then stir in the basil and remaining dill. Serve with the marinated feta sprinkled on top.
Fennel, kohlrabi and coriander salad
A refreshing little salad – if you’re not a fan of fennel, use another vegetable such as turnip, radish or even carrot.
Prep 20 min
Macerate 20 min
Serves 4
2 medium kohlrabi
1 large fennel bulb
Salt and black pepper
250g Greek yoghurt
1 green chilli, deseeded and finely chopped
1 garlic clove, peeled and crushed
1 tbsp grated orange zest
2 tbsp lemon juice
1 tbsp olive oil, plus extra to finish
15g coriander, roughly chopped
10g mint leaves, thinly shredded
1 tsp dried mint
Peel and halve the kohlrabi. Trim the fennel, then cut it in half lengthways through the root. Very thinly slice the kohlrabi and fennel (use a mandoline, ideally), then put in a colander set over a bowl. Sprinkle on a half-teaspoon of salt, toss well and set aside for 20 minutes.
Meanwhile, put the yoghurt, chilli, garlic, orange zest, lemon juice, olive oil, half a teaspoon of salt and a good grind of pepper in a bowl and whisk to combine. Stir the kohlrabi and fennel mix into the yoghurt, add the fresh coriander and mint, then transfer to a platter. Sprinkle on the dried mint and more oil, and serve.
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Sami Tamimi is a chef and food writer. His latest project is the new menu at the American Colony hotel in Jerusalem. From 6-8 September, he will be cooking a Palestinian meal at 180 Corner, 180 The Strand, London WC2. Tickets are £70 per person, excluding drinks. For further information, or to book, go to 180studios.com/180-corner
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Herby dips, spicy sides and a knockout brunch: late-summer Middle Eastern recipes by Sami Tamimi - The Guardian
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