Sides

Pea Cream with Laban Jameed

Pea Cream with Laban Jameed

Ingredients

3 kg Fresh Peas
100 g Cream (liquid)
150 g Olive Oil
1 Laban Jameed
1 cup Lemon Juice (freshly squeezed)
200 g Labneh
15 g Sea Salt (Palestinian coarse dead sea salt)

Directions

Peel the peas.

Boil 2 liters water with the salt.

Add 1 kg of peas to boil, leaving 200 gr of raw peas for decoration. Boil the peas for 8 minutes from the moment water starts boiling again.

Remove the peas in a colander and cool quickly with cold water.

Blend the cooked peas in a mixer or with a hand held blender. Add the cream, 75 gr olive oil, 100 gr of the water the peas boiled in and the juice of 1 lemon.

Once smoothly blended, keep aside.

In a deep bowl, spoon three tablespoons of the pea cream.

Make a quenelle of labaneh and place in the center of the cream and drizzle with olive oil.

With a small grater, grate the laban jameed over the dish. For the grating to work well, it is better to freeze the laban jameed ball for 15 minutes prior to grating.

Decorate with a few of the raw peas and serve.


Potato Salad

Potato Salad

Ingredients

1 kg Potatoes (small size and cut in half)
3 Scallions (thinly sliced)
½ cup Red Onion (finely chopped)-optional
½ cup Parsley (2chopped)
2 tbsp Mint (finely chopped)
Salt and Pepper (to taste)
Dressing
6 Garlic Cloves
1 tbsp Green Chilli (chopped and deseeded)
cup Olive Oil (extra virgin)
cup Lemon Juice (freshly squeezed)
1 pinch Sea Salt

Directions

Put the gold and red potatoes in a large pot with cold water to cover and place over high heat, leaving the pot uncovered. Put the purple potatoes in a separate medium pot, so that their natural color does not color the other potato varieties. Cover with cold water and place over high heat, uncovered.

When both pots come to a rolling boil, immediately reduce the heat and simmer the potatoes for 10 to 15 minutes, just until they are fork-tender; do not overcook!

Drain the potatoes and set aside until they are cool enough to handle.

Meanwhile, make the vinaigrette: Mash the garlic cloves and the pinch of salt in a mortar and pestle until it forms a smooth paste.

Slowly add the olive oil and lemon juice and whisk or stir vigorously until all the ingredients are well combined. Set aside.

Once the potatoes have cooled slightly but are still warm, remove the skins using a small, sharp knife, then cut the potatoes into quarters. Place in a large mixing bowl, and season with a teaspoon of salt. Pour the dressing over the potatoes and thoroughly toss to coat entirely.

Sprinkle the scallions, chili, parsley, and mint over the potatoes, taste and season with additional salt, if needed.

Serve warm immediately, or make ahead, chill and serve cold.


Fattet Hummus

Fattet Hummus

Ingredients

Hummus
2 cups Chickpeas (cooked)
¼ cup Tahini
2 tbsp Lemon Juice
2 Garlic Cloves (crushed)
½ tsp Cumin (powder)
½ tsp Salt (to taste)
Yogurt Dip
1 cup Yogurt (plain)
1 tbsp Lemon Juice
1 Garlic Cloves (crushed)
½ tsp Salt (to taste)

Directions

For Hummus
Soak the chickpeas in water at room temperature for 4 hours, or overnight in the fridge.

Rinse the chickpeas well several times under running water (use canned hummus if you are in a hurry). Place them in a large pot, and cover with double their size of cold water.

Bring to boil then lower the heat to medium and simmer until tender. Add cumin.

Smash all of the hummus ingredients together until you get a smooth dip or paste like texture.

Taste to season with more salt, lemon or garlic.

For Yogurt Dip
Mix the yogurt with tahini, crushed garlic, lemon juice and a pinch of salt. If it gets thick, add some chickpea water.

Fattet Assembly
Spread the bread in a layer in a bowl. Add some chickpea water to soften the bread.

Spread a layer of hummus, followed by the yogurt.

Garnish with toasted pine nuts and chopped parsley or mint.


Portobello Shawarma

Portobello Shawarma

Ingredients

Stuffing
900 g Portobello Mushrooms
1 tsp Curry Powder (mild)
1 tsp Black Pepper (freshly ground)
1 tsp Coriander (ground)
1 tsp Ccumin (ground)
1 tsp Turmeric (ground)
½ tsp Cardamom (ground)
¼ tsp Nutmeg (freshly grated)
3 Garlic Cloves (diced)
6 tbsp Olive Oil
6 tbsp White Vinegar (distilled)
Sea Salt (to taste)
Tahini Yogurt Sauce
165 g Tahini
1 ½ tsp Garlic (chopped)
120 ml Lemon Juice (fresh)
170 g Yogurt (natural)
1 Lemon (freshly squeezed)
1 Garlic Clove
4 tbsp Pomogranate Molases
1 tsp Salt

Directions

In a large bowl, combine all the stuffing ingredients except the salt and seasoning options.

Toss to coat the mushrooms.

Heat a large frying pan over a medium heat, add mushroom mixture and cook for 4-6 minutes, stirring occasionally, until the mushrooms are tender.

Season and pile into pittas along with whatever topping you like to make sandwiches


Shakshoukeh Khadra

Shakshoukeh Khadra

Ingredients

3 tbsp Olive Oil
1 Leek (sliced into rings)
2 Garlic Cloves (finely chopped)
1 Green Bell Pepper (diced)
1 Green Chili (chopped)
6 Green Tomatoes (sliced into rings)
2 cups Water
1 Swiss Chard (stalks removed cut into bite size pieces)
½ cup Oregano
1 tsp Cumin (ground)
1 tsp Paprika
4 Eggs
Salt and Pepper (to taste)

Directions

Preheat the oven 400F.

Place the olive oil in a large pan over medium heat and add the leeks. Slowly cook them down until soft and tender, 3-4 minutes.

Add the garlic and green peppers and continue to cook for about 5 minutes until softened.

Add the chilies and tomatoes and continue to cook for 6-7 minutes to create a thick sauce. Add water and cook for 7-8 minutes, then add the chard and allow it to wilt into the mix.

Once the flavours are combined, add the fresh oregano leaves and season with salt and pepper.

Add spices, taste for seasoning and once you are happy with the consistency and flavour, make 4 tiny wells in the thick sauce.

Crack the eggs into the wells and place the pan in the oven.

Bake for upto 7 minutes, depending on how you like your eggs cooked.

Serve with taboon bread and eat immediately.