6

300 gm (2 cups) plain flour,

plus extra for dusting

130 ml olive oil, plus extra

for shallow-frying

2 tsp sumac

2 tsp finely chopped

thyme leaves

2 tsp roasted sesame seeds

8 garlic cloves

1½ tbsp lemon juice, or to taste

175 ml grapeseed or other

neutral-flavoured oil

250 gm haloumi, thickly sliced

4 radishes, halved

1 Combine flour, 2 tsp olive

oil, sumac, thyme, sesame

seeds, 160ml water and 2 tsp

sea salt in a bowl and mix to

form a rough dough. Turn

out onto a lightly floured

surface and knead until

smooth (3-4 minutes).

2 Process garlic, lemon

juice and 30ml ice-cold water

in a food processor until

40 gm butter

1 red onion, finely chopped

2 celery stalks, finely

chopped

3 garlic cloves, finely chopped

2 tsp ground cumin

2 tsp ground coriander seeds

1 tsp ground turmeric

1.75 litres (7 cups) chicken or

vegetable stock

300 gm (1½ cups) red lentils

Finely grated rind and juice

of 1 lemon

Olive oil, for drizzling

Greek-style yoghurt,

chopped coriander and

toasted Turkish bread,

to serve

Toum with quick za’atar atbread

and haloumiSERVES 4

Toum, the pungent, luxurious garlic emulsion, is often served with

charcoal chicken, falafel or sharwama, but we’ve gone all out and

served it as a dip with za’atar flatbread, haloumi and radishes.

Redlentilsoupwithyoghurt

and corianderSERVES 4-6

This lentil soup, known as shorbat adas, is often served during

Ramadan, and has many variations across the Middle East.

Our take is blended lightly to retain texture and is served with

yoghurt for freshness. Try topping it with chilli for a little heat.

smooth, scraping down

sides (1-2 minutes). Combine

grapeseed oil with 80ml olive oil

in a jug and, with motor running,

slowly pour combined oils into

food processor in a thin, steady

stream to make an emulsified

sauce. Season to taste with

salt and lemon juice. Toum will

keep refrigerated in an airtight

container for 3 weeks.

3 Divide dough into 4 and roll

out on a lightly floured surface to

2-3mm thick. Heat a large frying

pan over high heat, add 2 tsp

olive oil and cook one flatbread,

turning once, until cooked and

slightly charred (2-3 minutes).

Keep warm and repeat with

remaining oil and flatbread.

4 Heat extra olive oil in a large

frying pan or char-grill pan, add

haloumi and fry, turning once,

until golden (3-4 minutes).

Serve with warm flatbread,

toum and radishes.

1 Melt butter in a large

saucepan over medium-high

heat. Add onion, celery and

garlic, season to taste, and

sauté until onion is translucent

(3-4 minutes). Add spices and

cook, stirring often, until fragrant

(1-2 minutes), then add stock and

bring to the boil. Add lentils,

reduce heat to medium, and

simmer, stirring occasionally,

until lentils are soft and starting

to break down (14-16 minutes).

2 Remove from the heat, add

lemon rind and juice, then

blendwith a hand-held blender

until a coarse purée (the soup

should still have some texture).

Divide among bowls and serve

topped with olive oil, yoghurt

and coriander with toasted

Turkish bread on the side.

SoupAll props stylist’s

own.ToumBowl from

The DEA Store.Pears

Side plate from The

DEA Store. All other

props stylist’s own.

Stockists p192.

64 GOURMET TRAVELLER