To the person whose potential was always undervalued, Violet Salloum, and to the person who always saw the potential in me, Carol Salloum
TITLE
SHARON SALLOUM With photography by
R O B PA L M E R
jacqui small
To the person whose potential was always undervalued, Violet Salloum, and to the person who always saw the potential in me, Carol Salloum
TITLE
SHARON SALLOUM With photography by
R O B PA L M E R
jacqui small
Introduction 1 The Syrian pantry
5
Middle Eastern food suppliers
8
Spice blends
12
SAUCES & DIPS
15
FINGER FOOD
33
SHARED PLATES
51
SALADS & SIDES
87
MAINS 107 DESSERTS 161 Acknowledgements 195 Index 196
Introduction 1 The Syrian pantry
5
Middle Eastern food suppliers
8
Spice blends
12
SAUCES & DIPS
15
FINGER FOOD
33
SHARED PLATES
51
SALADS & SIDES
87
MAINS 107 DESSERTS 161 Acknowledgements 195 Index 196
Muhammar� CHARGRILLED PEPPER, WALNUT & POMEGRANATE DIP MAKES 360 G (1½ CUPS)
3 red (bell) peppers 2 cloves garlic, peeled and left whole 1 tablespoon ground cumin 1 tablespoon sweet paprika 1 teaspoon dried chilli flakes 60 ml (¼ cup) lemon juice 2½ tablespoons extra virgin olive oil
This amazing dip, which originated in Aleppo, is very dear to my heart. Known for its spicy kick, walnut crunch and subtle pomegranate molasses flavour, it’s also beautiful as a spread or marinade. I chargrill the red peppers to give the dip a little more texture and a good earthy flavour.
Place the whole peppers under a hot grill (broiler) and cook, turning, until the skin is almost black. Remove from the grill (broiler) and allow to cool completely. Pull the skin away from the flesh and remove the stalks and seeds. Place the pepper flesh, garlic, spices, lemon juice, olive oil and pomegranate molasses in a food processor. Pulse until the ingredients are just combined but not completely smooth – the pepper flesh should be roughly chopped but still visible. Finally, add the walnuts and breadcrumbs and pulse briefly until combined. The walnuts need to remain chunky. The dip should be thick and moist, and a deep, earthy red colour. Serve with Middle Eastern bread. Store in an airtight container in the fridge for up to 5 days.
2½ tablespoons pomegranate molasses 35 g (¹⁄³ cup) walnuts 25 g (¼ cup) dried breadcrumbs Middle Eastern bread, to serve
Note For muhammara labne, add 280 g (1 cup) labne (see page 28) to the above recipe and mix until creamy orange in colour and well combined.
26
27
SAUCES & DIPS
S H A R E D P L AT E S
Muhammar� CHARGRILLED PEPPER, WALNUT & POMEGRANATE DIP MAKES 360 G (1½ CUPS)
3 red (bell) peppers 2 cloves garlic, peeled and left whole 1 tablespoon ground cumin 1 tablespoon sweet paprika 1 teaspoon dried chilli flakes 60 ml (¼ cup) lemon juice 2½ tablespoons extra virgin olive oil
This amazing dip, which originated in Aleppo, is very dear to my heart. Known for its spicy kick, walnut crunch and subtle pomegranate molasses flavour, it’s also beautiful as a spread or marinade. I chargrill the red peppers to give the dip a little more texture and a good earthy flavour.
Place the whole peppers under a hot grill (broiler) and cook, turning, until the skin is almost black. Remove from the grill (broiler) and allow to cool completely. Pull the skin away from the flesh and remove the stalks and seeds. Place the pepper flesh, garlic, spices, lemon juice, olive oil and pomegranate molasses in a food processor. Pulse until the ingredients are just combined but not completely smooth – the pepper flesh should be roughly chopped but still visible. Finally, add the walnuts and breadcrumbs and pulse briefly until combined. The walnuts need to remain chunky. The dip should be thick and moist, and a deep, earthy red colour. Serve with Middle Eastern bread. Store in an airtight container in the fridge for up to 5 days.
2½ tablespoons pomegranate molasses 35 g (¹⁄³ cup) walnuts 25 g (¼ cup) dried breadcrumbs Middle Eastern bread, to serve
Note For muhammara labne, add 280 g (1 cup) labne (see page 28) to the above recipe and mix until creamy orange in colour and well combined.
26
27
SAUCES & DIPS
S H A R E D P L AT E S