New Feast

MIDDLE EASTERN VEGETARIAN

White zucchini omelette with mint and melting gouda This is our interpretation of kuku-ye sabzi one of Persia’s best-loved omelettes and can be made with almost any combination of fresh vegetables and herbs. I love white zucchini, which are more delicate and less bitter than the dark-green variety, but either will do. Adding cheese is a deviation from the purist Iranian kuku, but hot from the oven, its melting softness is irresistible.

S ERVES 4 A non-stick, ovenproof frying pan – no more than 20 cm (8 in) in diameter – is ideal for making kuku. We’ve also made this very successfully in a non-stick cake tin.

100 ml (3 1/2 fl oz) olive oil 1 onion, finely diced 1 teaspoon grated nutmeg 1 teaspoon dried mint 3 white zucchini (about 350 g/12 oz)), coarsely grated 4 eggs 2 tablespoons self-raising flour grated zest of 1 lemon 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 200 g gouda cheese (or any other melting cheese), grated

Heat half the oil in a frying pan over a low heat and fry the onion until it softens. Stir in the nutmeg and mint and fry for another minute. Remove from the heat and leave to cool. Pour the remaining oil into a non-stick, ovenproof frying pan and heat in the oven for 5–10 minutes. Squeeze the grated zucchini firmly to remove as much moisture as possible. Whisk the eggs until frothy. Whisk in the flour, lemon zest, salt and pepper, followed by the zucchini and cheese. The mixture will be quite sloppy. Pour the mixture into the hot oil. Cover the pan with a lid or foil and bake in the oven for 10 minutes or until nearly set. Remove the lid and cook for a further 10 minutes to brown the surface. Cut into wedges and serve hot from the pan with thick yoghurt. Alternatively, drain on paper towels and cut into wedges when cold to serve with pickles or relish (see page 000).

thick natural yoghurt, to serve (optional) Preheat the oven to 180ºC (350ºF).

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MIDDLE EASTERN VEGETARIAN

POMEGRANATE:

It is a paradisematic country, in which roasted parts of sentences fly into your mouth. Even the all-powerful Pointing has no control about the blind texts it is an almost unorthographic life One day however a small line of blind text by the name of Lorem Ipsum decided to leave for the far World of Grammar.

a rethoric question ran over her cheek, then she continued her way. On her way she met a copy.The copy warned the Little BlindText, that where it came from it would have been rewritten a thousand times and everything that was left from its origins in the middle east.

Far far away, behind the word mountains, far from the countries Vokalia and Consonantia, there live the blind texts. Separated they live in Bookmarksgrove right at the coast of the Semantics, a large language ocean. A small river named Duden flows by their place and supplies it with the necessary regelialia. It is a paradisematic country, in which roasted parts of sentences fly into your mouth. Even the all-powerful Pointing has no control about the blind texts it is an almost unorthographic life One day however a small line of blind text by the name of Lorem Ipsum decided to leave for the far World of Grammar. The Big Oxmox advised her not to do so, because there were thousands of bad Commas, wild Question Marks and devious Semikoli, but the Little Blind Text didn’t listen. She packed her seven versalia, put her initial into the belt and made herself on the way. When she reached the first hills of the Italic Mountains, she had a last view back on the skyline of her hometown Bookmarksgrove, the headline of Alphabet Village and the subline of her own road, the Line Lane. Pityful a rethoric question ran over her cheek, then she continued her way. On her way she met a copy.that was left from its origin would be the word “and” and the Little Blind Text should turn around and return to its own, safe country. But nothing the copy said could convince her and so it didn’t take long until a few insidious drunk with Longe.

Turkish eggs with spinach, chilli and yoghurt cream Softly oozing eggs combine with spinach and a tangy yoghurt cream to make an unbeatable breakfast dish. The key thing is not to overcook the eggs, so the baking time will somewhat depend on the idiosyncrasies of your oven.

S ERVES 4 50 g (1 3/4 oz) butter, plus extra to grease 3 large shallots, finely sliced 2 cloves garlic, finely chopped 2 bunches spinach, blanched and chopped, or xx g (xx oz) frozen spinach, defrosted 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly ground black pepper

Preheat the oven to 180ºC (350ºF). Heat the butter in a large frying pan. Add the shallots, garlic and spices and sauté over a medium heat until soft. Add the spinach and cook for another 5 minutes, or until the spinach is soft. Generously butter a medium ovenproof dish and spread the spinach mix evenly over the base. Make 8 little wells and crack in the eggs. Bake for 8 minutes then check for doneness. The eggs should be starting to set, but still very runny. Spoon on the yoghurt cream and return to the oven for a further 2 minutes, or until the eggs are cooked to your liking. Serve immediately with warm crusty bread.

1 teaspoon salt 3 small dried chillies, crumbled 8 eggs

Yoghurt cream 3/4 cup (about 180 g/6 1/2 oz) thick natural yoghurt 100 ml (3 1/2 fl oz) double cream 1/2 teaspoon sweet paprika salt and freshly ground black pepper

197

EASY BUTTERMILK ‘BISCUITS’ SAFFRON FRUIT BREAD TURKISH MILK BREAD SEMOLINA BREAD WITH ANISEED AND SESAME SPELT BREAD CRUSHED HAZELNUT FLATBREADS NAANS - PLAIN AND STUFFED

BREADS

MIDDLE EASTERN PIZZAS SPICY PEA SAMBUSEK PERSIAN PIRASHKI WITH POTATO, ONION AND BLACK CUMIN FATIMA’S FINGERS WITH GOAT’S CHEESE, LEMON AND THYME LEEK BOREK TRAY BAKE PROPHET’S PIE - DANDELION, CHICORY AND BARREL-AGED FETA WITH PIMENTO SUGAR NORTH AFRICAN EGGPLANT ‘BISTEEYA’ ZA’ATAR BISCUITS FETA CHEESE STRAWS

‫لا ماعطلا‬

SAVOURY PASTRIES

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