Nearly one month in and the Midde East Challenge is going, well rather tasty! I’m not 100% sure I’m meeting the Challenge, but I’m trying my best and enjoying some wonderful local food so surely thats what it’s all about?!
My broken Arabic and some rather wild charades with the stall holders have lead to much entertainment and laughs (mainly at my expense) while investigating the provenance of my food. To make life a bit easier (and save some embarrassment) I’ve decided to stick with basics – fresh salads, yummy dips and Falafel. Quirky Fact, Jordan recently broke the Falafel Guiness World Record with a 75kg Falafel (“Holy ChickPea: Jordan bursts Falafel Guiness World Record” http://www.greenprophet.com/2012/08/chick-pea-falafel-world-record/) – with records like these I must be on track for the Middle Eastvore Challenge!
I’ve included some recipes below with ingredients which are currently/soon to be in season for Tassie. Or get creative and substitute with what you have available at home and enjoy a Middle East themed barbeque or Xmas lunch!
Wishing you all a Merry Xmas from the Middle East x
Finely chop 1/4 cup onion or spring onions, 2 cups fresh parsley, 1/2 cup fresh mint, 1/2 cup lemon juice and add to some Kindred Organics Quinoa (substituted for Burghul/buckwheat). Dress with 1/2 cup lemon juice, salt, 1/2 cup Tassie olive oil and garlic from the garden to taste
Al Fattoush (Toasted Bread Salad)
For a fresh variation on the Tabboleh recipe above, chop some chopped tomatoes, cucumbers, green peppers and lettuce leaves from the vegie garden or farmers market. Finish off the salad by toasting some home made flat bread/pitta bread using Oatlands flour. Season well with salt, pepper, garlic and other herbs from the garden – delicious!
Al Rahib (Baba Ganooj)
Grill some eggplant (when in season) until chargrilled, wash and peel and mash. Stir in 1 chopped pepper, `1 onion, 3 cloves of garlic, 1/2 kg of tomatoes. Season with 1/2 cup fresh squeezed lemon juice, salt to taste and garnish with a dash of Tassie Olive Oil. Serve with homemade bread and salad for a great summer lunch.