6

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 preserving

1 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 serve

Fried 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