Roasted Sweet Potato and Fresh Figs

The fig season seems so brief in Adelaide, but that might be because they are so hard to find in green groceries. It seems that as soon as they appear in the shops, the season is over.

This year I did manage to find some of the green variety of figs that ripen earlier, and then some outrageously expensive black figs. Really, I need to make friends with someone with a fig tree.

One of Ottolenghi’s dishes in Jerusalem takes advantage of the beautiful taste and texture of figs to pair them with sweet potatoes, chillies and spring onions. This is so good. I mean SO GOOD. You do need to have figs that are sweet, moist and very ripe. You can smell the sweetness.

By the way, if you have access to figs, don’t forget to dry a few dozen, for use over winter.

Are you looking for Fig recipes? Try Baked Figs with Thyme, Figs with Rosewater and Almonds, and Fig and Pecorino Salad.

Or perhaps you are looking for Sweet Potato dishes. Read about Sweet Potatoes here. And then try Caramelised Sweet Potatoes, Potato and Sweet Potato Spicy Curry, Sweet Potato Wedges with Creme Fraiche Dressing.

Or take some time and browse all of the Fig dishes and the Sweet Potato dishes. We have a few Israeli dishes. Take a look at the Ottolenghi dishes we have tried. Or take some time and browse our Mid Autumn recipes.

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Parsley and Barley Salad with Spiced Marinated Feta

A beautiful, fresh and light Salad

Oh how delightful this salad is! It feels healthy and green and very clarifying. It makes you feel so good as you are eating it. The recipe comes from Ottolenhi and Tamimi’s book Jerusalem.

Middle Eastern and Israeli dishes can be substantial and heavy and are accompanied by a sharp, fresh salad such as this one. The herbs and lemon juice cleanse the palate and give a certain sense of lightness. Serve it with other vegetable-based mezze dishes. I like to eat it on its own for lunch with some flatbread. This amount serves 4 – 5 as a side dish and 2 – 3 as a lunch with flatbread.

The flavours of garlic, olive oil, onion, lemon – flavour so familiar from the Middle East – are all there, accentuated by za’atar – and the flavours are carried by the beautiful green tastes of parsley and green capsicum. A delightful, balanced dish.

Are you looking for Barley recipes? Try this wonderful Farmhouse Soup, and Adzuki Bean, Barley and Pumpkin Soup with Miso and Parsley.

Or try some Ottolenghi recipes – Roasted Eggplant with a Garlic Sauce, Du Puy Lentils with Tahini and Cumin, and Smashed Garlic and Cucumber Salad.

We even have Parsley recipes for you. Chickpea “Tabbouleh”, Greek style Salsa Verde and Parsley Braised with Tomatoes.

You might like to browse other Parsley recipes here and here, other Barley recipes and other Ottolenghi recipes. Try our Middle Eastern recipes here and here, or explore our collection of easy Spring dishes here and here.

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Zhug | Zhoug | Skhug | A Coriander-Chilli Paste, Dip and Sauce

A versatile Yemini-Israeli paste made from green coriander (cilantro), green chillies and earthy spices

What to do with the left over coriander (cilantro) leaves and stems at the end of the week – a perpetual problem in a family that uses a lot of green coriander. One solution we have is to make Coriander Paste. Another is to make Zhoug, a Yemeni-Israeli sauce or dip full of spices. Traditionally a perfect accompaniment to pita with falafel, it also serves as a sauce, spread and dip. It can be stirred into soups and stews to spark them up. Zhoug can be fiery hot, depending on your chilli level, and Yemenites believe that eating zhoug daily strengthens the immune system, keeps away illness and strengthens the heart.

Once you have experienced the fragrant spiciness of Zhoug, you will be making this weekly with your left over coriander, or, indeed, buying extra coriander each week, just to make this pesto-like sauce. Actually, Zhoug is a green cousin to Shatta, which is a similar dish, except Shatta uses mild red chillies. Zhoug has also been called Israeli Chilli Paste, a green harissa, a Middle Eastern Gremolata and a hot chermoula.

Are you looking for other coriander recipes? Similar recipes include Coriander Paste, Coriander Pesto, and Coriander and Coconut Chutney.

Or try these: Carrots and Green Peas with Green Coriander, Coriander and Lemongrass Vichyssoise, Pudla with Green Coriander, or Urad Dal with Tomato, Coconut and Green Coriander.

Read some more about Green Coriander, and also How to Use Leftover Green Coriander.

You might also like other Coriander dishes and other Coriander Pastes. Middle Eastern dishes are here and here. Or enjoy our easy Late Autumn dishes.

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Vegetarian Muqluba

A deeply flavoured Israeli dish from Ottolenghi and Tamimi. A reasonable amount of effort but worth it.

Maqluba is an amazing dish, deep in flavours and textures. Ottolenghi and Tamimi’s book Jerusalem has a great recipe in it that is easily vegetarian-ised. It was a great success flavour-wise. It was less successful in presentation. The dish should turn out like an upside down cake but my aged super-long grained basmati is a rice that “lifts and separates” rather than clings together to build a superstructure to support an upside-down cake look. Next time I will find a rice with a little more glugginess to build the required infrastructure.

Most recipes for Muqluba do specify basmati rice, but I suspect that the aged basmati isn’t suitable. Perhaps for the vegetarian-ised version a shorter grained rice is more suitable.

Feel free to browse recipes from our Ottolenghi collection. You might also like our Eggplant recipes here and here. Or you might like to browse cauliflower recipes here and here. Check out our easy Winter recipes here and here. Continue reading “Vegetarian Muqluba”