KAFTABISINEYEH(BAKEDKAFTA
WITHTOMATO AND PINE NUTS)
SERVES 4-6
1kglamborbeefmince
2 mediumonions,veryfinelychopped
2 cupslooselypacked flat-leaf parsley,
finelychopped
1 tbssevenspice(baharatspicemix,
fromspecialistdelis and grocers)
(^1) / 2 tspchilliflakes
3 garliccloves,crushed
1kgmixedtomatoes(weusedcherry,
babyyellowandroma),thicklysliced
Extravirginoliveoil,todrizzle
60gpinenuts,toasted
Choppedflat-leafparsley and sliced
lemons, to serve
Tomakethekafta,placethemince,
onion,parsley,sevenspice,chilliand
garlicina largebowl.Seasonandmix
well to combine. Divide mixture into
Preheatovento200°C.
Placetomatoina largebowland
drizzlewitholiveoil.Seasontotaste
andtosstocombine.Scattertomato
overthetopofthekaftaandbakefor
30-35minutesoruntilcooked.Scatter
overpinenuts, parsley and lemon slices,
to serve.
SAMKEHARRA (SPICY FISH
INTAHINI)
SERVES 4-6
10 garliccloves,peeled
(^1) / 2 bunchcoriander, plus extra leaves
toserve
2 tspchilliflakes
100gunsaltedbutter,softened
2 x 700gskinlessblue-eyetrevallafillets
(orotherwhitefish),pin-boned
Toastedpinenutsand fried Lebanese
bread, to serve
TAHINISAUCE
(^1) / 2 cup(140g)hulledtahini
11 / 2 tbswhitevinegar
(^1) / 2 tspcitricacid
(^1) / 4 cup(60ml)extravirginoliveoil
1kgonions,finelychopped
1 tbs coriander seeds, crushed
Tomakethegarlicandcorianderbutter,
placethegarliccloves,halfofthe
corianderandhalfofthechilliflakesin
a foodprocessorandpulse,scraping
downthesidesoccasionally,untilfinely
chopped.Addbutterandpulseuntil
mixtureformsa paste.Seasonliberally.
Preheatovento200°C.Placefishin
a largedeep-sidedbakingtray.Rub
thebuttermixturealloverthefishand
season.Pourover^1 / 4 cup(60ml)water,
coverwithfoilandbakefor20-25minutes
untilfishis justcookedthrough.
Meanwhile,forthetahinisauce,place
thetahini,vinegar,citricacidand^1 / 2 cup
(125ml)waterin a blender.Seasonand
blenduntilcombinedandyouhavea nice
sauceconsistency.(Ifyoursauceis too
thick,adda littlewateruntilyoureachyour
desired consistency.) Place oil in a large
Kaftabisineyeh
(bakedkaftawith
tomato and pine nuts)
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