The Times Magazine 31bowl, adjusting the amount of
lemon juice and garlic to your
preferences. Transfer the sauce
to a pan and heat on a medium
heat, whisking constantly. Bring
to a boil and then remove from
the heat.
4 Remove the fish from the
oven, pour over the sauce until
completely covered and then
bake for another 10-15 minutes,
until cooked thoroughly.
5 Serve with chopped parsley,
toasted pine nuts, sumac and
lemon slices.Spicy RoaSted
caulifloweR
Serves 6Most Syrians eat cauliflower
made as ma’aleh. Ma’aleh is
deep-fried and served in a
sandwich with other raw
vegetables and tarator (see box,
below). I prefer my mother’s
oven-roasted cauliflower; it’s
a perfect side dish.- 1 cauliflower, cut into florets
- 3 tbsp olive oil
- 2 tsp cumin powder
- 2 tsp paprika
- Salt
- 3 garlic cloves, pressed
To serve- Pitta bread or flatbread
- Fresh herbs of your choice
- Tarator (see box)
1 Heat the oven to 220C/Gas 7.
On a large baking tray, toss the
cauliflower florets with the olive
oil, cumin, paprika and salt. Bake
for approximately 25-30 minutes,
or until golden brown and just
starting to char at the tips.
2 Take the cauliflower out of the
oven, toss with the garlic and
bake for another 5 minutes.
3 Serve street food-style as
a pitta or flatbread sandwich,
stuffed with fresh herbs and
tarator, or as a side dish to
dip in tarator.Eat!
SYRIA
taRatoR
- 3-4 tbsp tahini
- Juice of 1 organic lemon
- 1 garlic clove, pressed
- Salt and pepper
- 2 flat-leaf parsley sprigs
Mix the tahini, lemon juice
and garlic with 50ml water
in a small bowl until smooth
and creamy. Add salt and
pepper to taste and garnish
with finely chopped parsley.
VEGAN