It’s been a long time that I’ve wanted to share a special gift with you. Last year, I received a very kind and exciting message from the Chef and Author Joudie Kalla, telling me that she was writing a cookbook – Palestine on a Plate – and wanted to add my Kaak with Sesame recipe into her book. What a surprise, and of course I replied yes!
Time flew, and in September I received a copy of the book. I was happy to see my own recipe published in a book, but was so keen to discover so many new ones! The book is a beautiful homage to Palestinian food and features many great recipes from her mom, aunts, and grandma, reminding me a lot of my family culture.
Today, I’ve prepared a delicious smoky eggplant dip (mutabbal) served with pita bread. Simple yet so delicious, both of these recipes are adapted from the book Palestine on a Plate, which I highly recommend!!
Time to go to Fiesta Friday #154
For the Mutabbal:
Serves: 4/6
Ingredients:
2 large aubergines
Salt (to taste)
2 tablespoons of tahini
60ml Greek yogurt
Juice of 1 lemon
1 garlic clove
Pomegranate seeds
Extra virgin olive oil
Method:
Start roasting the aubergines over a gas flame.
Turn the aubergines (from time to time).
When they are completely roasted, remove them from the flame and set them aside on a plate for a few minutes.
Remove the skin carefully.
Open the skin and remove the flesh.
Chop into very small pieces the aubergines.
In a large hollow plate, place the chopped aubergines, the tahini, the Greek yogurt, the salt, the chopped garlic and the lemon juice.
Mix all the ingredients together.
Drizzle the top with some extra virgin oil.
Sprinkle some pomegranate seeds and refrigerate before serving.
For the Pita Bread:
Serves: 4/6
Ingredients:
400g plain flour/all purpose flour
4g fresh yeast
1 teaspoon of sugar
A pinch of salt
240ml of lukewarm water
3 tablespoons extra virgin olive oil
Method:
In the mixing bowl of a stand mixer add the flour and the sugar.
Crumble the fresh yeast in the middle and add the salt on the side.
Slowly pour the lukewarm water into the mixing bowl.
Start to mix all the ingredients with the hook of your stand mixer on a low speed.
Pour the olive oil.
Gradually, mix on a high speed until the dough becomes elastic and detaches from the bowl.
Transfer the dough into a greasy bowl and cover it with a clean kitchen cloth, and let the dough rise for 1 hour.
After 1 hour, transfer the dough onto a clean floured surface, punch it down gently to release the air.
Preheat the oven to 240C degrees.
Divide the dough into 4 equals balls (for me, you could do more or less depending on the size you want them).
Line a wax paper on a large tray.
With a rolling pin, flatten each ball into a round shape and put them on the large tray.
Let them rise for 1o minutes.
Bake for 15 minutes (more or less depending on the oven or until they puffed up).
Remove from the oven and serve with the Mutabbal.
Bonne dégustation!