< Previous1110Soups & Stews Serves 6 For the soup 200 g/7 oz (¾ cup plus 2 tablespoons) red lentils 75 g/2¾ oz (1/3 cup) short-grain rice 4 tablespoons neutral oil, divided 2 onions, finely chopped 2 carrots, finely chopped 2 sticks celery, finely chopped Salt and black pepper 2 fresh bay leaves 2 tomatoes, diced 1 teaspoon ground turmeric 1 teaspoon sweet paprika 2 teaspoons ground cumin 2 litres/1¾ quarts vegetable stock 100 g/3½ oz spinach or chard, shredded Juice of 2 lemons 1 tablespoon cumin seeds 1 tablespoon sesame seeds Chopped parsley, to serve (optional) For the cauliflower 1 x (700-g/1 lb 9-oz) cauliflower, cut into 2-cm/¾-inch florets 1½ teaspoons ras-el-hanout ¼ teaspoon salt 2 tablespoons neutral oil RED LENTIL SOUP WITH SPICED CAULIFLOWER Just the right side of warming without being overwhelmingly spicy, this soup is a favourite with every generation of my family. Traditionally, the soup is served on its own, or occasionally with strained yogurt on top, but I like the contrast of nutty roasted cauliflower alongside the silky-smooth soup. Omit the cauliflower if you prefer. It’s naturally vegan and gluten-free, so is a fantastic hearty soup to serve to a group with different dietary requirements. To make the soup, place the lentils and rice in a bowl and cover with three times the volume of cold water. Set the bowl aside. Preheat the oven to 220°C/425°F/Gas Mark 7. Heat 2 tablespoons of the oil in a large saucepan over medium heat. Add the onions, carrots, celery and 2 teaspoons of salt. Sauté for 10 minutes, until the onions are soft and translucent. Reduce the heat to low and cook for 15 minutes, until the vegetables are caramelised. Stir in the bay leaves, tomatoes and spices. Reduce the heat to low and cook for 5 minutes, until the spices are toasted and fragrant. Drain the lentils and rice in a fine-mesh sieve, then rinse well with cold running water. Add the mixture and stock to the saucepan. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 25 minutes, until the lentils and rice are completely soft. Meanwhile, make the cauliflower. In a roasting pan, combine all the ingredients and mix well to cook. Spread out the cauliflower, ensuring space between the florets so that it goes golden and crispy in places in the oven. Roast for 20 minutes. Remove the saucepan from the heat and discard the bay leaves. Using an immersion blender, blend the soup until smooth. Heat the soup over low heat, then stir in the spinach or chard for 2 minutes, or until wilted. Season to taste with salt and pepper, then add the lemon juice. Heat the remaining 2 tablespoons of oil in a frying pan or skillet, until it shimmers. Add the cumin and sesame seeds and toast for 30 seconds. Ladle the soup into warm bowls. Top with the roasted cauliflower, a drizzle of the spiced oil and garnish with parsley, if using. The soup will keep in an airtight container in the refrigerator for 1 week or in the freezer for 6 months. 1110Soups & Stews Serves 6 For the soup 200 g/7 oz (¾ cup plus 2 tablespoons) red lentils 75 g/2¾ oz (1/3 cup) short-grain rice 4 tablespoons neutral oil, divided 2 onions, finely chopped 2 carrots, finely chopped 2 sticks celery, finely chopped Salt and black pepper 2 fresh bay leaves 2 tomatoes, diced 1 teaspoon ground turmeric 1 teaspoon sweet paprika 2 teaspoons ground cumin 2 litres/1¾ quarts vegetable stock 100 g/3½ oz spinach or chard, shredded Juice of 2 lemons 1 tablespoon cumin seeds 1 tablespoon sesame seeds Chopped parsley, to serve (optional) For the cauliflower 1 x (700-g/1 lb 9-oz) cauliflower, cut into 2-cm/¾-inch florets 1½ teaspoons ras-el-hanout ¼ teaspoon salt 2 tablespoons neutral oil RED LENTIL SOUP WITH SPICED CAULIFLOWER Just the right side of warming without being overwhelmingly spicy, this soup is a favourite with every generation of my family. Traditionally, the soup is served on its own, or occasionally with strained yogurt on top, but I like the contrast of nutty roasted cauliflower alongside the silky-smooth soup. Omit the cauliflower if you prefer. It’s naturally vegan and gluten-free, so is a fantastic hearty soup to serve to a group with different dietary requirements. To make the soup, place the lentils and rice in a bowl and cover with three times the volume of cold water. Set the bowl aside. Preheat the oven to 220°C/425°F/Gas Mark 7. Heat 2 tablespoons of the oil in a large saucepan over medium heat. Add the onions, carrots, celery and 2 teaspoons of salt. Sauté for 10 minutes, until the onions are soft and translucent. Reduce the heat to low and cook for 15 minutes, until the vegetables are caramelised. Stir in the bay leaves, tomatoes and spices. Reduce the heat to low and cook for 5 minutes, until the spices are toasted and fragrant. Drain the lentils and rice in a fine-mesh sieve, then rinse well with cold running water. Add the mixture and stock to the saucepan. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 25 minutes, until the lentils and rice are completely soft. Meanwhile, make the cauliflower. In a roasting pan, combine all the ingredients and mix well to cook. Spread out the cauliflower, ensuring space between the florets so that it goes golden and crispy in places in the oven. Roast for 20 minutes. Remove the saucepan from the heat and discard the bay leaves. Using an immersion blender, blend the soup until smooth. Heat the soup over low heat, then stir in the spinach or chard for 2 minutes, or until wilted. Season to taste with salt and pepper, then add the lemon juice. Heat the remaining 2 tablespoons of oil in a frying pan or skillet, until it shimmers. Add the cumin and sesame seeds and toast for 30 seconds. Ladle the soup into warm bowls. Top with the roasted cauliflower, a drizzle of the spiced oil and garnish with parsley, if using. The soup will keep in an airtight container in the refrigerator for 1 week or in the freezer for 6 months. 1312Vegetables Serves 4 For the aubergines (eggplants) and chickpeas 2 large aubergines (eggplants), cut lengthways into 1-cm/½-inch slices Extra-virgin olive oil, for drizzling Salt and black pepper 1 x (600-g/1 lb 5-oz) can chickpeas, drained 1 tablespoon Rose Harissa (page 256) Juice of 1 lime 1 garlic clove Lebanese Flatbreads (page 196), to serve For the herby yogurt 6 tablespoons Greek yogurt ½ small bunch coriander (cilantro), leaves only, chopped ½ small bunch mint, leaves only, chopped ½ small bunch dill, leaves only, chopped Juice of ½ lime To serve Seeds from ½ pomegranate Handful coriander (cilantro) leaves, roughly chopped Handful of mint leaves, roughly chopped Handful of dill, leaves picked ½ bunch spring onions (scallions), sliced at an angle 2 tablespoons toasted pumpkin seeds Smoky grilled aubergines (eggplants) always evoke the smells of the hectic street food stalls of my homeland. You could barbecue aubergines instead – just be sure to oil the slices first (as opposed to what I’ve instructed here), which prevents your kitchen becoming too smoky. Warm a griddle pan over its highest heat for at least 5 minutes. Working in batches, add the aubergine (eggplant) slices to the pan and grill them for 3 minutes on each side. (Resist the temptation to move them around too much), until char marks form. Transfer to a roasting pan, then drizzle with olive oil and season with salt and pepper. Repeat until all the aubergine slices are cooked. Preheat an oven to 200°C/400°F/Gas Mark 6. Spread out the aubergines in a single layer, across 2 roasting pans, if needed. Roast for 5 minutes, then turn off the oven and keep the aubergine warm in the residual heat with the door closed. To make the crushed chickpeas, pulse the chickpeas in a food processor a few times until roughly chopped. Add the harissa, lime juice, garlic, salt and pepper and pulse again. Season to taste with more salt, pepper and/or lime juice. For the herby yogurt, combine all the ingredients and mix well. Chill. Arrange the crushed chickpeas on a platter, then lay the aubergine slices on top. Drizzle over half the yogurt mixture. Transfer the rest into a bowl for people to help themselves to at the table. Sprinkle over the pomegranate seeds, herbs, spring onions (scallions) and toasted seeds. Serve with warm flatbreads. HARISSA & LIME AUBERGINES WITH CRUSHED CHICKPEAS 1312Vegetables Serves 4 For the aubergines (eggplants) and chickpeas 2 large aubergines (eggplants), cut lengthways into 1-cm/½-inch slices Extra-virgin olive oil, for drizzling Salt and black pepper 1 x (600-g/1 lb 5-oz) can chickpeas, drained 1 tablespoon Rose Harissa (page 256) Juice of 1 lime 1 garlic clove Lebanese Flatbreads (page 196), to serve For the herby yogurt 6 tablespoons Greek yogurt ½ small bunch coriander (cilantro), leaves only, chopped ½ small bunch mint, leaves only, chopped ½ small bunch dill, leaves only, chopped Juice of ½ lime To serve Seeds from ½ pomegranate Handful coriander (cilantro) leaves, roughly chopped Handful of mint leaves, roughly chopped Handful of dill, leaves picked ½ bunch spring onions (scallions), sliced at an angle 2 tablespoons toasted pumpkin seeds Smoky grilled aubergines (eggplants) always evoke the smells of the hectic street food stalls of my homeland. You could barbecue aubergines instead – just be sure to oil the slices first (as opposed to what I’ve instructed here), which prevents your kitchen becoming too smoky. Warm a griddle pan over its highest heat for at least 5 minutes. Working in batches, add the aubergine (eggplant) slices to the pan and grill them for 3 minutes on each side. (Resist the temptation to move them around too much), until char marks form. Transfer to a roasting pan, then drizzle with olive oil and season with salt and pepper. Repeat until all the aubergine slices are cooked. Preheat an oven to 200°C/400°F/Gas Mark 6. Spread out the aubergines in a single layer, across 2 roasting pans, if needed. Roast for 5 minutes, then turn off the oven and keep the aubergine warm in the residual heat with the door closed. To make the crushed chickpeas, pulse the chickpeas in a food processor a few times until roughly chopped. Add the harissa, lime juice, garlic, salt and pepper and pulse again. Season to taste with more salt, pepper and/or lime juice. For the herby yogurt, combine all the ingredients and mix well. Chill. Arrange the crushed chickpeas on a platter, then lay the aubergine slices on top. Drizzle over half the yogurt mixture. Transfer the rest into a bowl for people to help themselves to at the table. Sprinkle over the pomegranate seeds, herbs, spring onions (scallions) and toasted seeds. Serve with warm flatbreads. HARISSA & LIME AUBERGINES WITH CRUSHED CHICKPEAS 1514Desserts Serves 6 900 g/2 lb (4 cups) Greek yogurt 300 g/10½ oz Seasonal Fruits (see below) 3–5 tablespoons sugar 2 fresh bay leaves 100 g/3½ oz (2/3 cup) honey Fresh fruit or Persian Toffee Brittle (page 230), to serve Seasonal fruits Spring: Rhubarb, trimmed into 1-cm/½-inch pieces Summer: Strawberries, halved Autumn: Plums, cored and roughly chopped Winter: Persimmons, roughly chopped, or frozen mixed berries dessertsLABNEH FROZEN YOGURT: FOUR SEASONS No part of the world has embraced the versatility of yogurt more than the Middle East. Here, I ripple thick labneh through with seasonal fruits and freeze it for my own take on frozen yogurt, which is lighter than dairy ice cream. The drained yogurt whey can be used instead of water in bread doughs – it introduces a lovely tang to sourdoughs and flatbreads. To make the labneh, line a colander with a piece of muslin (cheesecloth) and suspend the colander over a bowl. Add the yogurt to the colander, gather up the muslin sides to seal, and drain the yogurt at room temperature for 4 hours. (The watery whey in the bowl can be used to make bread or replace filtered water when preserving vegetables.) Transfer the labneh into a mixing bowl. An hour before the yogurt straining time is up, arrange the seasonal fruit in a saucepan in an even layer. Sprinkle over 3 tablespoons of sugar for the summer or autumn fruit (or 5 tablespoons for winter or spring fruit). Add the bay leaves and 3 tablespoons of water. Poach gently over medium heat until tender. Soft fruits will cook quickly, whereas the rhubarb may require up to 15 minutes. Set aside to cool completely. Line a 900-g/2-lb loaf pan with clingfilm (plastic wrap) on all sides. Pour the labneh into a large mixing bowl and stir in the honey. Using a rubber spatula, mix in the fruit and its juices in no more than four turns. The fruit and juices should be rippled through the labneh. Pour the flavoured labneh into the prepared loaf pan, evening out the top with a rubber spatula. Cover with clingfilm and chill in the freezer for 4–5 hours. Using the clingfilm, lift out the frozen yogurt from the pan and invert onto a serving plate. Slice, then serve with fresh fruit or brittle. 1514Desserts Serves 6 900 g/2 lb (4 cups) Greek yogurt 300 g/10½ oz Seasonal Fruits (see below) 3–5 tablespoons sugar 2 fresh bay leaves 100 g/3½ oz (2/3 cup) honey Fresh fruit or Persian Toffee Brittle (page 230), to serve Seasonal fruits Spring: Rhubarb, trimmed into 1-cm/½-inch pieces Summer: Strawberries, halved Autumn: Plums, cored and roughly chopped Winter: Persimmons, roughly chopped, or frozen mixed berries dessertsLABNEH FROZEN YOGURT: FOUR SEASONS No part of the world has embraced the versatility of yogurt more than the Middle East. Here, I ripple thick labneh through with seasonal fruits and freeze it for my own take on frozen yogurt, which is lighter than dairy ice cream. The drained yogurt whey can be used instead of water in bread doughs – it introduces a lovely tang to sourdoughs and flatbreads. To make the labneh, line a colander with a piece of muslin (cheesecloth) and suspend the colander over a bowl. Add the yogurt to the colander, gather up the muslin sides to seal, and drain the yogurt at room temperature for 4 hours. (The watery whey in the bowl can be used to make bread or replace filtered water when preserving vegetables.) Transfer the labneh into a mixing bowl. An hour before the yogurt straining time is up, arrange the seasonal fruit in a saucepan in an even layer. Sprinkle over 3 tablespoons of sugar for the summer or autumn fruit (or 5 tablespoons for winter or spring fruit). Add the bay leaves and 3 tablespoons of water. Poach gently over medium heat until tender. Soft fruits will cook quickly, whereas the rhubarb may require up to 15 minutes. Set aside to cool completely. Line a 900-g/2-lb loaf pan with clingfilm (plastic wrap) on all sides. Pour the labneh into a large mixing bowl and stir in the honey. Using a rubber spatula, mix in the fruit and its juices in no more than four turns. The fruit and juices should be rippled through the labneh. Pour the flavoured labneh into the prepared loaf pan, evening out the top with a rubber spatula. Cover with clingfilm and chill in the freezer for 4–5 hours. Using the clingfilm, lift out the frozen yogurt from the pan and invert onto a serving plate. Slice, then serve with fresh fruit or brittle. 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.Next >