Two Old Fools on a Camel: From Spain to Bahrain and Back Again
Page 23
Serves 4-6
Ingredients:
175g (6oz) dried chickpeas, soaked in cold water for 24 hours
85g (3oz) dried fava beans, soaked in cold water for 24 hours
A handful each of fresh parsley and coriander leaves
2 tsp each of ground cinnamon, ground cumin, ground coriander
1 tsp ground allspice
1½ tsp each of salt and freshly ground black pepper
1 tsp cayenne pepper (optional)
2 garlic cloves, peeled
1 tsp bicarbonate of soda (providing lightness to the falafels)
¼ green pepper, seeded and very finely chopped.
2 tbsp flour
3 tbsp sesame seeds
Groundnut oil (for deep frying)
Method:
Drain the chickpeas and fava beans.
Chop the parsley and coriander, then whizz in a blender until fine.
Add the chickpeas, fava beans, spices, garlic, baking soda, green pepper and flour. Blend until it is a smooth paste.
Stir in the sesame seeds and leave to rest for about an hour in the fridge.
Gently heat the groundnut oil in a deep-fat frying pan. (Test for heat by dropping a small amount of the mixture into the oil - if it sizzles, it’s ready.)
Gently add 1 tbsp of the mixture at a time, as many as possible, without overcrowding them.
Wait till they float to the top, then gently turn them over.
Fry for a couple of minutes until they are golden brown.
Drain on kitchen paper.
Serve with pita bread, tahini sauce and pickles.
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Mejeddarah
“Mejeddarah is a humble pleasure of a dish, consisting of fragrant basmati rice, brown lentils and masses of fried onions gently spiced with cumin and black pepper. In our family, we serve it with a chunky tomato and cucumber salad and thick, creamy yoghurt,” writes Nadia. “It’s really important for this dish that you have a good heavy-bottomed pan with a tightly fitting lid, otherwise the rice and lentils will burn and there will be no saving them!”
Serves 4
Ingredients:
125g (4½oz) brown lentils, washed
2 onions, peeled and chopped
4 onions, peeled and sliced
1 tsp each of ground cumin and ground cinnamon
Plenty of salt and black pepper
6-7 tbsp olive oil.
150g (5½oz) basmati rice
A pinch of granulated sugar
Method:
Place the lentils in 250ml (9 fl oz) of water, bring to the boil, then turn down the heat.
Cook until almost tender and the water has been absorbed: about 20-30 minutes. Add more water if they begin to dry out.
Meanwhile, gently fry the chopped onions and spices, with ½ tsp black pepper, in 2 tbsp olive oil.
When the onions are a deep golden brown, mix with the rice and add some salt and pepper.
Add the rice and onion mixture to the cooked lentils, adding water until it is 1cm (½ inch) above the top of the rice. Check the seasoning, then cover with a tight-fitting lid.
Cook on a very low heat for about 15 minutes, until small holes appear in the rice surface.
Meanwhile, in a large frying pan, Heat 4-5 tbsp olive oil.
Fry the sliced onions for a few minutes, then reduce the heat a little.
Sprinkle the onions with sugar and cook until they are dark brown.
Turn the rice and lentils into a bowl and top with the fried onions.
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Spiced Lamb and Date Tagine
Although this fabulous recipe is best cooked in a traditional tagine or other clay dish, like the Spanish cazuela, it may also be prepared in a heavy-based pan.
Serves 4
Ingredients:
1kg (2¼lb) leg of lamb
A dollop of butter
2 tbsp olive oil
1 medium onion, peeled and thinly sliced
2 tsp each of ground cinnamon and ground ginger
500ml (18 fl oz) water
3 tbsp chopped dates
Salt and black pepper
2 tbsp runny honey
2 tbsp lemon juice
To serve:
8 fresh dates, stoned
55g (2oz) whole shelled almonds, toasted
1 tbsp sesame seeds, toasted
Method:
Cut the lamb into even cubes of about 4cm (1½ inches) or ask your friendly butcher to do it for you.
Melt the butter and oil together in a tagine, cazuela or heavy-based pan. Seal the meat on all sides.
Add the onions, cooking them really slowly, until translucent.
Add the spices and stir until their aroma is released.
Add the water and chopped dates.
Season well, cover and allow to cook for 1-1½ hours until the meat is soft. (If you are using a cazuela, use aluminium foil to create a lid.)
To finish, stir in the honey and lemon juice.
Scatter on the fresh dates and sprinkle on the toasted almonds and sesame seeds.
Serve with crusty bread to mop up the juices.
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Beautiful Beetroot Dip
When the purple of the beetroot is puréed with the tahini and lemon juice, this dip is transformed into an almost neon pink. Try this with white fish, chicken or even in a cheese sandwich.
Serves 6-8
Ingredients:
3 large beetroot, cooked
1 tsp salt
2 garlic cloves, peeled and crushed (optional)
60ml (2 fl oz) lemon juice
125ml (4 fl oz) tahini
55ml (2 fl oz) warm water
Method:
Mash the beetroot to a purée, or leave a bit more texture (your choice).
In a separate bowl, add the salt, garlic, lemon juice, tahini and water.
Mix until smooth and creamy.
Add more water if the tahini becomes sticky, and keep stirring.
Stir in the beetroot.
Serve with warm pita bread, or crisp Cos lettuce leaves, to dip and scoop.
Back to ‘Bennigan’s’
Lebanese Minted Liver
Nadia says, “If you don’t fancy liver and hummus, try this Lebanese recipe, which is so easy to make and has a really unique flavour. The original doesn’t use wine, if you prefer you can replace it with vinegar. Be really careful not to overcook the liver, because it will absolutely ruin the dish.”
Serves 4-6
Ingredients:
450g (1lb) liver, sliced (calf’s or your choice)
Salt and black pepper
2 tsp olive oil
25g (1oz) butter
1 onion, peeled and thinly sliced
2 garlic cloves, peeled and chopped
125ml (4 fl oz) white wine or white wine vinegar
1½ tsp plain flour
1 tbsp dried mint, crushed
3-4 tbsp cold water
Fresh coriander, chopped
Method:
Season the liver with salt and black pepper.
Heat the oil in a heavy-based frying pan, then drop in most of the butter.
Once melted, flash-fry the liver on both sides. Remove from the pan and set aside.
Add a little more butter if it needs it, then fry the garlic and onion until soft.
Now pour in the wine and let the alcohol burn off a little.
Add the flour and stir for a minute or so, then add the mint and water, letting it bubble for a few minutes.
Add the liver to the sauce, and, if necessary, add a little more water.
Allow to simmer for a few minutes until the liver is just cooked. Pierce with a sharp knife to check whether it is cooked through.
Sprinkle with a little freshly chopped coriander and serve.
Back to ‘Children and Chickens’
Sfeeha (Middle Eastern Lamb Mini-Pizzas)
Nadia says this is her Auntie Jami
leh’s recipe, with a few little added ingredients of her own. Joe and I were often served these little pizzas at staff meetings. It’s a delicious lunch with a salad, and any leftovers (unlikely) may be stored in the freezer.
Makes 20-30
Ingredients:
For the topping:
350g (12oz) minced lamb
2 tsp each ground cinnamon and ground allspice
3 tbsp pine nuts, lightly fried
2 handfuls chopped fresh parsley
2 tsp pomegranate syrup (from Middle Eastern shops, online or large supermarkets)
1-2 tsp salt
1 tsp freshly ground black pepper
1 medium onion, peeled and grated
2 tomatoes, very finely chopped
4 tbsp tahini
2 tbsp lemon juice
For the dough:
1 tsp dried yeast, dissolved with a pinch of caster sugar.
450g (1lb) strong white bread flour.
1½ tsp fine salt.
125ml (4 fl oz) olive oil
175ml (6 fl oz) plain yoghurt
125ml (4 fl oz) warm water
Method:
Place all topping materials in a bowl and mix until almost a paste. (Nadia recommends using your hands.) Place in the fridge.
Leave the yeast for 5 minutes or until it starts to bubble.
Place the flour and salt in a large bowl, making a well in the middle. Add the dissolved yeast, oil and yoghurt and mix well.
Continue kneading, (a dough hook saves a lot of work) and adding a little warm water, until the dough is smooth and elastic.
Roll the dough into a ball, place in a bowl, cover it and leave it in a warm place for 2 hours or until the dough has doubled in size.
Punch it down and leave for another 20-30 minutes.
Preheat the oven to 230⁰C /gas mark 8/450⁰F.
On a floured surface, roll out the dough and divide it into about 30 pieces.
Roll each out into a rough circle.
Flatten a spoonful of the lamb mix onto each circle, right to the edge.
Place the sfeeha onto a baking tray and then into the oven for 20-30 minutes. The dough should still be pale.
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Stuff Ya Potatoes!
Nadia says, “They’re delicious, especially with buttered cabbage and onions sitting prettily alongside them.”
Serves 2 big eaters
Ingredients:
8 potatoes, peeled (Maris Piper are good)
Sunflower oil
Butter
Olive oil
2 tbsp chopped fresh coriander or parsley
For the filling:
4 tbsp pine nuts
1 medium onion, peeled and chopped
1 tsp ground cinnamon
2-3 tsp ground allspice
225g (8oz) organic minced lamb (not lean - fat adds flavour)
2 tomatoes, finely chopped
Salt and black pepper
3 tbsp tomato purée
300ml (1/2 pint) lamb stock, hot
Method:
Preheat the oven to 180⁰C/gas mark 4/350⁰F.
Cut off the top of each potato. Core each potato leaving a 1cm (1/2 inch) shell.
Fry the potatoes in a little sunflower oil, and a knob of butter, until they are golden brown, then set them aside.
Heat some sunflower oil in a heavy-based pan and fry the pine nuts until coloured, then set them aside.
In the same pan, fry the onion until soft, adding more oil if necessary.
Now add the spices and fry until their aroma is released.
Stir in the lamb, tomatoes and pine nuts and season well.
Fill the potatoes with the lamb mixture, leaving a 1cm (1/2 inch) gap at the top. Lay them side by side in an oven dish.
Mix the tomato purée with the hot lamb stock.
Pour around the potatoes until they are halfway covered. Add hot water if necessary.
Cover with foil and bake for 45-50 minutes or until tender.
For the last 15 minutes, remove the foil and drizzle with olive oil.
Serve sprinkled with coriander or parsley.
Back to ‘A Horrible Day and Shopping’
Sambousek (Spinach Kisses)
As Nadia says, “This recipe will make loads of pastries, but none of them will ever make it to the freezer!”
Makes 30-40 pastries
Ingredients:
For the dough:
10g (¼oz) dried yeast
A pinch of caster sugar
300ml (½ pint) warm water
500g (1¼lb) strong white bread flour
1 tbsp fine salt
6 tbsp olive oil
Melted butter, for brushing
For the filling:
500g (1¼lb) fresh spinach, washed and thoroughly dried
2½ tsp fine salt
1 medium onion, peeled and finely chopped
2 tbsp olive oil
2 tbsp sumac (from Middle Eastern shops)
Large handful of pine nuts
Knob of butter
5 tbsp lemon juice
1 tsp freshly ground black pepper
Method:
Place the yeast and sugar in half the warm water and leave until it bubbles. Put the flour and salt in a large mixing bowl, making a well in the middle. Add the oil and yeast. Knead the dough for 15-20 minutes until soft. Add the rest of the water bit by bit; you may not need all of it. Place the bowl in a warm spot, with a cloth over it, for 1½-2 hours, until double in size.
For the filling, put the spinach with 1 tsp of salt into a bowl. Rub them together until the spinach reduces down, then chop. (Don’t cook it.)
Fry the onion in the oil until transparent, then stir in the sumac.
Mix the (uncooked) spinach with the onion.
Fry the pine nuts separately in the butter until light golden brown. Stir these into the spinach with lemon juice and pepper.
Preheat the oven to 180⁰C/gas mark 4/350⁰F and grease a couple of baking trays.
Knead the dough a little and divide it into about 30 pieces. Roll them out into 7½cm (3 inch) rounds.
Place about 1 tsp of the spinach filling into the middle of each circle. With your finger, wet the edge of the circle and fold over the pastry, pinching it closed.
Place the pastries on a baking tray and brush with butter. Bake for 20-30 minutes, until light golden. (“God, these are good!” says Nadia.)
Back to ‘Basketball’
The Gin Twins’ Chuck-It-All-In Curry
Serves 4 people for about 2 days and a bit!
Juliet: Well, I think we use about two onions chopped and softened in the pan with about 3 cloves of garlic crushed and added to the onion. Then you need 4 chicken breasts, chopped into cubes, add to onion and cook all over. Then we add a tablespoon of curry paste and a few teaspoons of curry powder. Also need a couple of red peppers! We then add some water, a tin of chopped tomatoes and a large glug of wine! You need to peel 4 medium potatoes and dice them and add to pan, along with some chopped cauliflower, carrot and whatever other veg is in Vicky's fridge. Oh, add a tin of sweet corn too. The whole lot is left to simmer for a few hours. Add water or more curry powder if necessary!
Ok, Sue, have I forgotten anything? Oh yes, you need to drink gin.
Sue: And top tip for cooking rice, wash rice thoroughly in a sieve under running water until water is clear. Place washed rice in bowl and cover well with water. Leave for up to an hour. Drain then cook in boiling water for about 10 minutes. Perfect fluffy rice every time! Health warning on curry cooking, avoid cooking poppadoms after drinking gin...
Juliet: Forgot to say we add whole chilies and if we can't get them, then chili powder!
Sue: Absolutely!
Juliet: Had to add that, it’s been bugging me! We couldn't have a Fail in the curry department!!
Back to ‘Parents’ Conference’
Jake’s Dad’s Thanksgiving Sweet Potato Wonderful
Jake’s Dad says, “You
will need a greased 9 x 13 baking pan (glass is nice).”
Ingredients:
7 lbs. of sweet potatoes
1/3 cup of brown sugar (could add more, depending on how sweet you like it)
1 stick of butter (softened but not melted)
1 10.5 oz package of miniature marshmallows
½ tablespoon of cinnamon
(Salt to taste…approx 3 teaspoons)
1 teaspoon of nutmeg (optional)
¼ cup of sliced almonds to add texture and some interest.
(Optional…but a very delicious addition, is to add a streusel type topping. You can buy a packaged mix at most grocery stores.)
Method:
After rinsing off potatoes, slice up sweet potatoes into thirds (each section about ½ the size of a green pepper). With skin still on, boil potatoes for approximately 15 minutes. Stick fork in potato for softness. Remove from heat when fork enters with no resistance, but potato should not fall apart. With potatoes still in the pan, pour out hot water and add cold water with just a few cubes of ice to help cool potatoes enough to be able to peel them. Let cool in pan for two or three minutes. Begin to pull off peel and place potatoes in large mixing bowl. (Peel should come off easily.)
Once all potatoes are peeled and placed in large mixing bowl, start to mash using a potato masher. Once most of the chunks are gone, add brown sugar, butter, cinnamon, salt, nutmeg, and sliced almonds.
Continue to use a potato masher and a large spatula to stir the potato mixture until fairly smooth.
When finished mixing in all ingredients, spread out half of the mixture into the baking pan. Smooth out the top of mixture using a spatula. Sprinkle half of the marshmallows over the mixture and finish covering with the remaining potato mix.