375 ml (1½ cups) white wine
vinegar
55 gm rock salt
¼ tsp ground turmeric
800 gm mixed vegetables, such
as cauliflower florets, baby
cucumbers (cukes), long red
or green chilli
½ garlic clove, finely chopped
¼ tsp dried mint
¼ tsp ground cumin
⅛ tsp dried basil
⅛ tsp dried dill
⅛ tsp ground coriander
⅛ tsp ground cinnamon
Large pinch each of black
pepper and nutmeg
MAKDOUS
8 Lebanese (baby) eggplant,
peeled (see note)
½ small red capsicum
40 gm lightly roasted walnuts,
finely chopped
½ garlic clove, finely chopped
Olive oil, for preserving1 To make torshi, bring
vinegar, salt and 1 litre water to
the boil in a saucepan, stirring
to dissolve. Whisk in turmeric,
pour over the vegetables in a
non-reactive container to cover,
cool, then seal and refrigerate
to pickle (overnight, but
preferably a week).2 For makdous, bring 2.5 litres
water to the boil and blanch
eggplant until just tender
(5-7 minutes; see cook’s notes
p192). Refresh in a bowl of iced
water. Drain and pat dry.
3 Preheat oven to 230°C. Line
an oven tray with baking paper.
Roast capsicum on tray, turning
occasionally, until skin is charred
and flesh is soft (25-35 minutes).
Cool to room temperature then
peel, remove seeds and finely
chop. Add to a bowl with walnuts
and garlic, season to taste and
mix to form a coarse paste.
Make a small, deep slit in one
side of each eggplant, fill with
a little paste, then rub eggplant
with a large pinch of salt and
pack into a sterilised jar (see
cook’s notes p192). Cover with
oil, seal with a lid and leave at
room temperature to mature
(1-2 weeks), then refrigerate.
Once open, use within 3 days.
4 Combine garlic, spices
and dried herbs in a bowl.
Drain torshi, sprinkle with
spice mixture and serve with
makdous at room temperature.
Note Lebanese eggplant
are available from select
greengrocers. Substitute peeled,
halved Japanese eggplant.Torshi and makdous
SERVES 4 // PREP TIME 30 MINS // COOK 10 MINS (PLUS COOLING AND PICKLING“Torshi is pickled vegetables and makdous is oil-cured eggplant,” says
Abboud. Begin at least a week ahead to cure the eggplant. Pictured p111.200 gm okra, halved lengthways
½ tsp cumin seeds
Vegetable oil for
deep-frying
50 gm chickpea flour (besan;
see note)
50 gm cornflour
Lemon cheeks, to serveFried okra
SERVES 4 // PREP TIME 5 MINS // COOK 15 MINS (PLUS RESTING“Fried vegetables are quite common in the Middle East,” says
Abboud. “The beauty of these is that they’re cooked quite dark,
which often gives a bitter-sweet caramelisation.” Pictured p111.1 Toss okra with 1 tsp sea
salt. Leave covered at room
temperature to draw out the
bitterness (1 hour).
2 Dry-roast cumin on low heat
until fragrant (3-5 minutes; see
cook’s notes p192). Cool, then
grind with a mortar and pestle
and toss with ½ tsp sea salt.
3 Preheat oil to 180°C. Rinse
okra to remove salt, drain and
pat lightly with paper towels.
Combine chickpea flour and
cornflour in a bowl, toss okra
in flour mixture to coat well,tapping of excess flour, then fry
in batches until golden brown
(3-5 minutes; (be careful, hot
oil may spit). Drain on paper
towels, then toss fried okra
in cumin salt and serve with
lemon cheeks.
Note Chickpea flour, known as
besan, is available from select
supermarkets and Middle
Eastern and Indian grocers.
Drink suggestion Anise-
flavoured spirit such as arak
or raki.116 GOURMET TRAVELLER