servedat roomtemperatureandcanbe
storedfora good3-4daysin thefridge,
makingit a greatdishtostartearlierin the
week.Justbesuretoremoveit fromthe
fridge 30 minutes before serving.MIXEDPICKLES,HERBS AND
FRESHVEGETABLES
SERVES4-6
“Youcanbuythepickledcucumbersand
chilliesfroma MiddleEasterngrocer.
I alwaysleavetheskinsonmyturnipswhen
I makethispinkpickle,unlesstheyare
quiterough.”Begin this recipe at least
1 day ahead.140gsalt
80gcastersugar
1 cup(250ml)white vinegar
20gcitricacid
100mlfreshbeetrootjuice
2kgbabyturnips, trimmed, cut into
wedgesCONDIMENTS(^1) / 2 jarMiddleEastern pickled
cucumbers
(^1) / 4 jarpickledchilliesor baby peppers
100ggreenolives
200gpinkpickledturnips
(recipeabove)
2 ripetomatoes,cutintothinwedges
(^1) / 2 buncheachflat-leafparsley and
mint, leaves picked
Tomakethepinkpickledturnips,
combine6 cups(1.5L)waterwithsalt,
sugar,vinegarandcitricacidin a large
saucepanoverhighheatandbringto
theboil.Stiruntildissolved,thenremove
fromtheheat.Oncetheliquidis cool,
addthebeetrootjuiceandturnip.
Transfertosterilisedjars,makingsure
theturnipis totallysubmergedin the
liquid(addmorewaterif needed)and
chill.Thepicklesarereadytoeatthe
followingdayandcanbestored for
about2 weeksin thefridge.
Arrangethepickledcucumbers,pickled
chillies,olivesandpinkturnipsona large
platterwiththetomatoes. Scatter with
herbs to serve.
LAMB KAFTA – TWO WAYS
1 (120g)redcapsicum, seeds removed,
finelychopped
2 whiteonions,finelychopped
1 bunchflat-leafparsley, leaves picked,
finelychopped
1 tspeachsevenspice (baharat spice
mix)andsumac
1kgcoarselambmince(askyour
butcherfor70/30mince– 70%lean
meatand30%fat– if possible,asit
helpstomaintain the juiciness of the
mixture)
SUMACONIONS
1 redonion,slicedintorings
(^1) / 4 cupflat-leafparsley leaves, roughly
chopped
2 tsp sumac, plus extra to sprinkle
Forthesumaconions,placeallingredi-
entsin a bowl,seasontotasteandmixto
combine.Setasideuntilreadytoserve.
Tomakethekaftamixture,placethe
capsicum,onion,parsley,sevenspiceand
sumacin a foodprocessorandpulseuntil
themixturestartstocombine.Whizon
highspeed,scrapingdowntheside
occasionally,untilmixtureis well
combined.Transfertoa largebowlwith
theminceandmixuntilwellcombined.
Seasonandrefrigerateuntilreadytouse.
Dependingonwhatyoufancy,there
are two versions to serve the kafta:
LAMBKAFTA SKEWERS
SERVES 4
Youwillneed 16 metalorbambooskewers.
Ifusingbamboo,soakin coldwater for
about 2 hours before using.
1 quantitylambkaftamixture
3 largetomatoes,cutintothickwedges
Sumaconions,toum(garlicsauce) and
parsley leaves, to serve
Dividethekaftamixtureinto 16 portions
andshapeintoovals.Thread1 piece
oftomatoontoa skewerfollowedbya
kaftaoval.Repeatwithremaining
tomato and kafta. Set aside until ready to
Meanwhile,forthegreengoddess
tahini,placealltheingredientsand^1 / 2 cup
(125ml)icedwaterin a foodprocessorand
whiztocombine.(Theicedwaterensures
thetahinisaucedoesn’theatup,causing
theherbstodiscolour.)Seasontotaste.
Oncethetahiniis brightgreenand
smooth,transferintoa container and
refrigerateuntilneeded.
Grease2 largeoventraysandlinewith
bakingpaper.Usinga heapedtablespoon
asa guide,shapechilledfalafelmixture
intoovalsandplaceonpreparedtrays.
Half-filla largesaucepanwithoiland
heatto180°C(a cubeofbreadwillturn
goldenin 30secondswhentheoilis hot
enough).In batches,deep-fryfalafel,
stirringandturningfrequently,for
1-2minutesuntilgolden– youshouldhave
agoldenexteriorwitha greeninterior.
Drainonpapertowelandrepeatwiththe
remainingmixture.Seasontotaste.Stand
for2-3minutes.Servewithgreengoddess
tahini and pickled chillies alongside.
ROMANBEANSWITHTOMATO,
GARLIC& SEVENSPICE
SERVES 4-6 AS A SIDE
1kgRomanbeans or green beans,
trimmed
(^1) / 4 cup(60ml)extravirgin olive oil
3 garliccloves,sliced
(^1) / 2 tspsevenspice(baharat spice mix)
200g tomato puree
Filla largesaucepanthree-quartersfull
withsaltedwaterandbringtotheboil.
Addthebeansandcookfor5-6minutes
untilcooked.Drainandsetasidetocool.
Placeoilin anothersaucepanover
medium-lowheat.Addthegarlicand
cook,stirringconstantly,for4-5minutes
untilthegarlichassoftenedbuthasn’t
coloured.Stirin thesevenspiceand
tomatopureeandcook,stirring
occasionally,for8-10minutesuntilthe
liquidhasreducedandthickened(this will
helpintensifythetomatosauce).
Whenthetomatois reducedandthick,
addthecookedbeans,stirandcookfor
another 5 minutes. The beans are best