2020-05-01_Good_Health

Fish spice mix

BAHARATSAMAK

» MAKESJUSTOVERTBSP

This keeps well in an airtight

container at room temperature

for up to a month, and much

longer in the freezer. It’s also

great to use as a marinade for all

sorts of things: cubes of chicken

or tofu, for example, prawns for

the barbecue or roasted

mixed vegetables.

I’ als grea t us a 

arinad fo al ort o thing

2 tsp ground cardamom

­tspgroundcumin

1 tsp paprika

­tspgroundturmeric

1 Pace all of the spices in a bowl

and mix well to combine. If

making more than you need,

transfer to a sealed container

where it will keep for a month.

Edited extract from

Faastin: A Cookbook by

Sami Tamimi and Tara Wigley

(Ebury Press, $49.99).

Tahini sauce

» MAKESMEDIUMJAR

This sauce is a creamy, nutty, rich

addition to many a snack, dish or

feast. It’s there on every table in

Palestine, ready to be dipped into or

drizzled over all sorts of things. It

keeps well in the fridge for 3–4 days,

so always make the full recipe here,

even if what you are cooking only calls

for a few tablespoons.

150g tahini

­tbsplemonjuice

1 garlic clove, crushed

Salt

1 Mix together all the ingredients,

along with 120ml of water and

¼ teaspoon of salt. If it is too runny,

add a bit more tahini. If it is too thick,

add a bit more lemon juice or water.

You want the consistency to be like

that of a smooth, runny nut butter.

It will thicken up when left to sit

around, so just give it a stir and some

more lemon juice or water every time

you use it.

PHOTOGRAPHY

JENNY ZARINS

be nourished