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“We use eggplant in every recipe,” says French-Palestinian chef Fadi Kattan.
“It’s a wonderful vegetable when roasted, charred and smoky, and we all know how great baba ghanouj is. This recipe works as a starter or as part of a sharing table and is a summery treat in my mouth. It makes me feel.”
Grilled eggplant with tahini
service:Four
material:
4 large eggplants
Olive oil
Tahinia 95g
4 cloves garlic
Juice of 2 lemons
2 finely chopped chili peppers
1/2 teaspoon fine salt
6 tablespoons water
1 bunch dill, leaves roughly chopped and stems removed
1 bunch flat leaf parsley, leaves only, coarsely chopped
1 teaspoon nigella seeds
1 teaspoon coriander seeds
2 tablespoons pomegranate seeds
2 tablespoons toasted pine nuts
Method:
1. Preheat the oven to 200C/400F.
2. Brush the eggplants with olive oil and place them in the frying pan. Roast for about 45 minutes, turning every 10 minutes to ensure even cooking.
3. Meanwhile, prepare the tahinia sauce. Combine tahinia, 2 1/2 tablespoons olive oil, 2 garlic cloves, lemon juice, chili pepper, and salt in a food processor. With the motor running, slowly add the water and continue mixing until the sauce is smooth.
4. Place the eggplant on a plate and press until the skin cracks. Pour the tahinia sauce over the top and sprinkle the dill, parsley, nigella seeds, and coriander seeds on top. Then sprinkle with pomegranate seeds and pine nuts.
5. Thinly slice the remaining 2 garlic cloves. Heat a little oil in a small frying pan over medium heat. Add the garlic and sauté for 2 minutes until golden brown. Pour the oil on top with the garlic and enjoy.
whole chicken barbecue
“The sight of appetizing barbecue chicken grilled over charcoal is a common sight in Palestine,” says Kattan.
“On sunny days, every family starts barbecuing a chicken marinated in beautiful local flavors. At the same time, every town has at least one restaurant famous for its barbecued chicken.
“In Bethlehem, it’s Kabal Restaurant in Beit Jala. It was established in 1974 and is still one of the most popular places. I go there to buy chicken and take it home for bread and a quick bite. I grew up enjoying it with salads.
“In a large non-reactive bowl, combine the olive oil, lemon juice, garlic, salt, sumac, red pepper flakes, cumin, cinnamon, allspice, and grated rum. Add the chicken and mix until combined. If you don’t plan on barbecuing right away, cover the bowl and refrigerate overnight.
service:Four
material:
80ml extra virgin olive oil, more if needed
60ml fresh lemon juice
6 garlic cloves (crushed)
1 teaspoon salt
1 tablespoon sumac powder
1 teaspoon dried red chili flakes
1/2 teaspoon cumin powder
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice powder
Peel of 1 white or black rumi (dried lime), grated on a microplane
1 whole chicken, approximately 1.5 kg, with spatchcock
end:
3 cloves of garlic (chopped)
1 green chili pepper (sliced)
2 tablespoons olive oil
Juice of 1 lemon
1 teaspoon sumac powder
Method:
1. To barbecue on a charcoal or gas grill, prepare the grill with hot and cooler zones. Place the chicken skin-side up on the cooler side with the legs facing the hot side.
2. Cover the grill and grill for 40-45 minutes, until the chicken is almost cooked through. Carefully flip the chicken over and place it skin side down on the hot side of the grill to crisp up the skin and cook the chicken for another 10 to 15 minutes. It will take 50-60 minutes in total.
3. To cook in the oven, preheat the oven to 220C/425F. Preheat a skillet on the stove over medium-high heat.
4. Place chicken skin side up in skillet. Cook for about 4 minutes, then flip chicken. Cook second side for about 4 minutes. Continue flipping chicken until skin is browned.
5. Transfer the chicken, skin side up, to a baking sheet, drizzle with a little olive oil and roast for a further 25-30 minutes until cooked through.
6. Remove from grill or oven and let rest for 10 minutes.
7. Meanwhile, combine garlic, chili pepper, olive oil, lemon juice, and sumac in a bowl. Drizzle over the chicken, cut into pieces, and serve.
muharabiyeh
“Muharabiyeh, or milk pudding, is a creamy, aromatic dessert that transports you to Palestine with every bite,” says Kattan.
“The light taste of mastic is ideal for combining flavors from across Palestinian terroir. Serve chilled with clove-studded dates from Gaza, ripe fruit from Bethlehem, and a few candied oranges from Jaffa. Eating Muhallabi is an ideal dessert for any season.”
service: 6-8
material:
750ml whole milk (or almond milk substitute)
120g sugar
1 teaspoon ground mastic
Cornstarch 80g
Finely chopped pistachios (for garnish)
Method:
1. Heat about two-thirds of the milk, sugar, and mastic in a saucepan over medium heat. Meanwhile, whisk cornstarch and remaining milk in a bowl until smooth. Slowly add the cornstarch mixture to the pot, stirring constantly with a wooden spoon, being careful not to let the milk stick to the bottom.
2. Once the pudding is thick, remove from the heat, stir well and pour into a glass bowl. Let cool at room temperature for 1 hour. Chill in the refrigerator for at least 2 hours.
3. Garnish with pistachios and serve.
Bethlehem: A Celebration of Palestinian Food by Fadi Kattan (Hardy Grant, £28).
