RE CIPES FROM THE MIDDLE EA S T S AL MA HA G E S AL MA HA G E TH E L EV AN TIN E V EG ET AR IAN THE LEVANTINE VEGETARIAN A glorious celebration of this bold vegetarian cuisine, featuring plant-based classics such as fattoush, hummus, kofte, and shawarma dishes, alongside speciality recipes including Parsnip and Cumin Beignets, Black Lime and Herb Tofu, and Sumac and Barberry Herb Salad. The 140 recipes by James Beard Award-winning author Salma Hage showcase the region’s diverse influences from Africa, Asia and mainland Europe, and highlight the communal nature of the Middle Eastern dining table. Vibrant and aromatic, fresh and healthy, this stunning collection traces the varied and rich culinary tradition dating right back to the Cradle of Civilization.LEGEND 007 INTRODUCTION 008 SNACKS 010 SMALL PLATES 026 SALADS 052 SANDWICHES 074 BRUNCH 092 SOUPS & STEWS 110 RICE & GRAINS 128 VEGETABLES 152 BREADS 190 DESSERTS 214 DRINKS 238 SPICE BLENDS, SAUCES & PRESERVES 250 INDEX 260 ACKNOWLEDGEMENTS 271LEGEND 007 INTRODUCTION 008 SNACKS 010 SMALL PLATES 026 SALADS 052 SANDWICHES 074 BRUNCH 092 SOUPS & STEWS 110 RICE & GRAINS 128 VEGETABLES 152 BREADS 190 DESSERTS 214 DRINKS 238 SPICE BLENDS, SAUCES & PRESERVES 250 INDEX 260 ACKNOWLEDGEMENTS 2715 L–R Lime and Herb Baked Rice (page 137), Lentil Soup with Tamarind and Greens (page 121).5 L–R Lime and Herb Baked Rice (page 137), Lentil Soup with Tamarind and Greens (page 121).76 Originating in the ancient Middle East, freekeh is a cracked wheat that has a smoky character when charred. Traditional tabbouleh is often made with bulgur wheat with a 2:1 ratio of herbs to grain. Cook the freekeh according to package directions, making sure to add a pinch of salt to the cooking water. Drain the cooked freekeh, then transfer the warm grain into a bowl. Stir in the herbs and mix well. Stir in the pomegranate seeds until well mixed. Season to taste with salt and Aleppo pepper. Transfer to a serving plate. The tabbouleh can be served slightly warm or at room temperature. Leftover tabbouleh can be covered and refrigerated for up to 3 days. FREEKEH TABBOULEH Serves 4 150 g/5½ oz (scant 1 cup) freekeh Large bunch of dill, leaves picked and chopped Large bunch of coriander (cilantro), leaves picked and chopped Large bunch of parsley, leaves picked and chopped Large bunch of mint, leaves picked and chopped Seeds from ½ pomegranate Salt and Aleppo pepper, to season Small Plates76 Originating in the ancient Middle East, freekeh is a cracked wheat that has a smoky character when charred. Traditional tabbouleh is often made with bulgur wheat with a 2:1 ratio of herbs to grain. Cook the freekeh according to package directions, making sure to add a pinch of salt to the cooking water. Drain the cooked freekeh, then transfer the warm grain into a bowl. Stir in the herbs and mix well. Stir in the pomegranate seeds until well mixed. Season to taste with salt and Aleppo pepper. Transfer to a serving plate. The tabbouleh can be served slightly warm or at room temperature. Leftover tabbouleh can be covered and refrigerated for up to 3 days. FREEKEH TABBOULEH Serves 4 150 g/5½ oz (scant 1 cup) freekeh Large bunch of dill, leaves picked and chopped Large bunch of coriander (cilantro), leaves picked and chopped Large bunch of parsley, leaves picked and chopped Large bunch of mint, leaves picked and chopped Seeds from ½ pomegranate Salt and Aleppo pepper, to season Small Plates98Vegetables Serves 4 3 tablespoons extra-virgin olive oil 1 onion, finely chopped Salt and black pepper 3 garlic cloves, minced 1 green chilli, finely chopped 200 g/7 oz kale or spring greens, finely chopped 1 teaspoon ground coriander 150 g/5½ oz feta 75 g/2¾ oz (¾ cup) toasted walnuts, roughly chopped Small bunch of chives, finely chopped Small bunch of parsley, finely chopped Small bunch of dill, finely chopped 2 eggs, beaten 3 tablespoons melted ghee or butter 9 sheets filo (phyllo) pastry 2 tablespoons sesame seeds Your favourite pickle (pages 61–63) Lemon and Honey Potatoes (page 174) This flaky filo (phyllo) pie takes its inspiration from Greek spanakopita, the iconic savoury spinach and filo pastry for picnics, parties and plush lunches with friends. I’ve given my pie a few extra adornments. Unlike spanakopita, which brushes the top layer of filo with olive oil, I prefer brushing ghee over each filo layer for crisp results. A food processor chops vegetables quickly and evenly, but if you’re so inclined, prepping the onions, greens and herbs separately by hand can be a meditative way to spend 20 minutes. Preheat the oven to 180°C/350°F/Gas Mark 4. Heat the oil in a deep frying pan or skillet over medium heat. Add the onion and ½ teaspoon of salt and sauté for 10 minutes, until soft and translucent. Stir in the garlic, chilli and greens and sauté for 30 seconds, then cover with a lid. Steam the greens for 5 minutes, checking occasionally to ensure they don’t burn. Stir the coriander into the kale or greens, then remove the pan from the heat. Transfer the mixture into a large mixing bowl. Crumble in the feta and stir in the walnuts and herbs. Season to taste with salt and pepper. Stir in the eggs and set aside. Brush the bottom and sides of a rimmed 20 x 30-cm/8 x 12-inch baking dish with melted ghee or butter. Lay a sheet of filo (phyllo) over the bottom, folding in any of the pastry that is wider than the dish. Brush all over with the melted ghee. Repeat with two more sheets of filo pastry. Spread half of the greens over the pastry, covering as much of the filo as possible. Cover with another sheet of filo, then brush with ghee. Repeat again with two more sheets. Finish layering the pie with the remaining greens and three layers of pastry. Score the pie into 12 large diamonds and sprinkle sesame seeds over the centre of each diamond shape. Bake for 45 minutes, until golden on top. Set aside for 5 minutes, then serve with pickles and lemon and honey potatoes. SAVOURY BAKLAVA PIE98Vegetables Serves 4 3 tablespoons extra-virgin olive oil 1 onion, finely chopped Salt and black pepper 3 garlic cloves, minced 1 green chilli, finely chopped 200 g/7 oz kale or spring greens, finely chopped 1 teaspoon ground coriander 150 g/5½ oz feta 75 g/2¾ oz (¾ cup) toasted walnuts, roughly chopped Small bunch of chives, finely chopped Small bunch of parsley, finely chopped Small bunch of dill, finely chopped 2 eggs, beaten 3 tablespoons melted ghee or butter 9 sheets filo (phyllo) pastry 2 tablespoons sesame seeds Your favourite pickle (pages 61–63) Lemon and Honey Potatoes (page 174) This flaky filo (phyllo) pie takes its inspiration from Greek spanakopita, the iconic savoury spinach and filo pastry for picnics, parties and plush lunches with friends. I’ve given my pie a few extra adornments. Unlike spanakopita, which brushes the top layer of filo with olive oil, I prefer brushing ghee over each filo layer for crisp results. A food processor chops vegetables quickly and evenly, but if you’re so inclined, prepping the onions, greens and herbs separately by hand can be a meditative way to spend 20 minutes. Preheat the oven to 180°C/350°F/Gas Mark 4. Heat the oil in a deep frying pan or skillet over medium heat. Add the onion and ½ teaspoon of salt and sauté for 10 minutes, until soft and translucent. Stir in the garlic, chilli and greens and sauté for 30 seconds, then cover with a lid. Steam the greens for 5 minutes, checking occasionally to ensure they don’t burn. Stir the coriander into the kale or greens, then remove the pan from the heat. Transfer the mixture into a large mixing bowl. Crumble in the feta and stir in the walnuts and herbs. Season to taste with salt and pepper. Stir in the eggs and set aside. Brush the bottom and sides of a rimmed 20 x 30-cm/8 x 12-inch baking dish with melted ghee or butter. Lay a sheet of filo (phyllo) over the bottom, folding in any of the pastry that is wider than the dish. Brush all over with the melted ghee. Repeat with two more sheets of filo pastry. Spread half of the greens over the pastry, covering as much of the filo as possible. Cover with another sheet of filo, then brush with ghee. Repeat again with two more sheets. Finish layering the pie with the remaining greens and three layers of pastry. Score the pie into 12 large diamonds and sprinkle sesame seeds over the centre of each diamond shape. Bake for 45 minutes, until golden on top. Set aside for 5 minutes, then serve with pickles and lemon and honey potatoes. SAVOURY BAKLAVA PIENext >