AROUND THE WORLD IN 80 DISHES Ed3 2021

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Tdriyftfehexereptsehlesneeretminmcmfcoloaaenec,vrnofbooatourlirenmrsvgsewia:fxwifnsrefwiiloctlirlhtana.pa WHIP UP A BEAUTIFULLY INTRICATE CAKE THAT
WILL FORM THE CENTREPIECE FOR ANY GATHERING

15 15 35 1 hr

slices mins

mins

STEP 1 Preheat the oven to 180° (160° • 2 TBSP BUTTER, FOR GREASING Bábovka, as the gugelhupf is known
fan) | 350° | gas 4. Use butter to generously • 250 G | 9 OZ | 2 CUPS SELF-RAISING in the Czech Republic, is a traditional
grease the inside of a bábovka/bundt tin,
and dust with a little flour to coat the whole FLOUR, PLUS EXTRA TO DUST THE TIN Czech cake baked in a special
inside surface. • 1 TBSP COCOA POWDER circular bábovka or bundt/gugelhupf
• 130 ML | 4 FL OZ | CUP tin. These cakes are popular across
STEP 2 In a small bowl, mix together the much of Europe. The distinctive tin is
cocoa powder with a little warm water to VEGETABLE OIL circular with a hole in the middle, and
form a paste. Set aside to cool. • 4 EGGS, YOLKS AND WHITES SEPARATED
• 180 G | 6 OZ | CUP CASTER SUGAR usually has an intricate pattern.
STEP 3 In a large mixing bowl, mix together • 130 ML | 4 FL OZ | CUP MILK A gugelhupf is traditionally made
the oil, egg yolks, caster sugar, flour and • 2 TBSP LEMON ZEST with yeast doughs, but modern
milk. Once fully combined, add in the lemon • A PINCH SALT recipes often use sponges made with
zest and stir it through. • 1 TBSP ICING (POWDERED) SUGAR, time-saving raising agents like baking
powder or self-raising flour. Recipes
STEP 4 In a separate bowl, use an electric FOR DUSTING are commonly passed down between
whisk to beat the egg whites with a pinch the women in each family, who often
of salt until stiff peaks form. Gently fold STEP 7 Pour the remaining cake batter into have their own slight adaptations –
the whites into the other mixture a little at the tin to fully cover the chocolate layer, sometimes using raisins, cocoa, rose
a time – do this carefully to make sure you then bake the cake in the centre of the oven
don’t lose too much air. for 35 minutes. water or almonds.
The earliest record of a gugelhupf
STEP 5 Pour around two thirds of the cake STEP 8 Leave to cool in the tin for 30-45 recipe was printed in Marx Rumpolt’s
mixture into the prepared tin. Then mix 2-4 minutes. Flip the tin onto a cooling rack, 1581 cookbook, which described the
tbsp of the remaining cake mix in to the firmly tap around the tin and leave for distinctive cake as a ‘hat cake’. In late
cocoa paste to create a small quantity of another 30 minutes for gravity to do its work medieval Austria, the dessert would
chocolate batter. – the cake should come out easily after that. often be decorated with flowers and
seasonal fruits, and be something of
STEP 6 Being careful to avoid the edges, STEP 9 Dust generously with icing sugar a centrepiece at weddings and other
pipe or spoon the chocolate mixture in a before serving.
circle, on top of the cake mixture that’s community gatherings.
already in the tin. It’s important that this
mixture does not touch the sides of the tin
– ideally the chocolate layer will not show
from the outside until the cake is sliced.

53

THESE TASTY TRADITIONAL DUMPLINGS tYahcnoaiaundurrolnacfyurtamniysnllediiglancio3elslsb0ed½oudemst-note1ien.rnorvisnoefnoiworsn:ith
ARE THE PERFECT SNACK TO FEED A CROWD

100 1 hr 5 mins

dumplings per batch

For the filling: For the dough: The origins of pierogi may be
• 1 ONION, CHOPPED • 1 KG | 3 LB | 6 CUPS PLAIN disputed, but these tasty dumplings
• 1 KG | 2 LB | 4 CUPS BEEF MINCE are considered to be one of Poland’s
• 1 KG | 2 LB | 4 CUPS PORK MINCE (ALL-PURPOSE) FLOUR national dishes. Legend has it they
• 470 ML | 16 FL OZ | 2 CUPS BEEF STOCK • 2 EGGS
• 115 G | 4 OZ | CUP BUTTER • 2 TSP SALT came from China via Italy from
• 1 TBSP OREGANO • 600 ML | 21 FL OZ | 2 CUPS WATER Marco Polo’s expeditions, although
• 3 CLOVES GARLIC, MINCED
• A PINCH SALT To serve: it is also thought that they were
• A PINCH PEPPER • 470 ML | 16 FL OZ | 2 CUPS SOURED brought to the country by Saint
Hyacinth of Poland from Kiev. It's
(SOUR) CREAM unlikely that either of these origins
• 1 SMALL BUNCH PARSLEY, FINELY CHOPPED are accurate, however, as similar
dumplings were consumed in much
of Central and Eastern Europe long
before the regions as we know them

today were formed.
Pierogi are traditionally made from

an unleavened dough wrapped
around a sweet or savoury filling, and
either pan-fried or boiled. The fillings
often consist of potatoes, sauerkraut,

ground meat, cheese or fruit.

STEP 1 Fry the onion in a large pan until it out using a large glass or a 71/2 cm | 3 in drop the dumplings in. You’ll need to do this
begins to soften. Add the mince and cook cookie cutter. in batches. You may need to use a spoon to
for about 8-10 minutes until browned. stop them sticking to the bottom.
STEP 5 Spoon about 11/2 tsp of the filling
STEP 2 Now add in the beef stock, followed into each dough circle, then fold them into STEP 8 Once they float to the top, they are
by half the butter, the oregano, garlic and half circles and press the edges with a fork ready. Remove them with a slotted spoon.
seasoning. Bring to a simmer and cook for or pinch with your fingers to seal them.
20 minutes then set aside to cool slightly. STEP 9 You can serve them boiled, but to
STEP 6 Put a large, deep pot of salted water crisp the edges, melt the remaining butter in
STEP 3 Mix all the dough ingredients on to boil and add a splash of oil to prevent a frying pan and fry the pierogi on each side
together until a workable dough has formed. the dumplings sticking together. for 1-2 minutes.

STEP 4 In batches, roll the dough out until it STEP 7 Turn the heat on the boiling water STEP 10 Serve with a pot of soured cream
is around 3 mm | 1/8 in thick, and cut circles down slightly so it is just simmering, and for dipping, and a sprinkling of fresh parsley.

54

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THIS TASTY ROMANIAN DISH IS Ynfyoouorutuftsic’ylodlamibnnluiegkscdwedkeaiwalsiphhcmi.etohoauretesirlfyice
CERTAINLY WORTH THE WAIT

10 1 hr 1hr

30 mins

Sarmale is a Romanian dish that For the cabbage rolls: • 1 TSP BLACK PEPPER
consists of cabbage leaves rolled • 2-4 TBSP SALT • 2 TBSP WATER
• 1 HEAD CABBAGE, CORE REMOVED
around a savoury filling. These • 3 TBSP OLIVE OIL For the sauce:
cabbage rolls are often enjoyed • 1 ONION, FINELY CHOPPED • 225 ML | 8 FL OZ | 1 CUP PASSATA
at Christmas and other special • 2 CLOVES GARLIC, MINCED
occasions like weddings and baptism • 2 TBSP RICE, UNCOOKED (TOMATO SAUCE)
parties. There are actually many • 4 TBSP HOT WATER • 410 G | 14 OZ | 1 CUP TOMATOES, DICED
iterations of this dish around the • 450 G | 16 OZ LEAN PORK MINCE • 3 TBSP SUGAR
world, with versions being enjoyed • 1 SLICE BREAD, CRUSTS REMOVED • 2 TBSP VINEGAR, OR SAUERKRAUT JUICE
across much of Europe, Azerbaijan • 2 TBSP FRESH DILL, ROUGHLY • 120 ML | 4 FL OZ | CUP WATER
and Iran, as well as West Asia and • TSP GARLIC POWDER
northern China. The filling in this CHOPPED
Romanian version usually consists of • -1 TSP DRIED THYME To serve:
ground pork mixed with caramelised • BOILED POTATOES
onions and rice, with a tomato-based the way through (as if you’re paring or • A FEW SPRIGS FRESH DILL, TO GARNISH
peeling the thicker parts away).
sauce to serve. STEP 6 Remove from the heat, cover and
STEP 4 Combine all the ingredients for the leave to stand for 5 minutes, or until the rice
STEP 1 Preheat the oven to 180° (160° sauce into a bowl, mix well and set aside. has absorbed all the water. Leave to cool.
fan) | 350° | gas 4. Half-fill a deep pan with
water, add 2-3 tbsp of salt and bring to the STEP 5 Now prepare the filling. In a large STEP 7 Dip the slice of bread in water and
boil on the stove. Reduce the heat to a pan, fry the onion, garlic and rice in 1 tbsp squeeze any excess liquid out. Add the wet
simmer and submerge the cabbage head for olive oil until the onion is soft. Add the hot bread, cooled rice mixture and pork mince
2-3 minutes to soften the leaves. water and bring to a boil. Reduce the heat to a large bowl, mixing well.
and leave to simmer for 10 minutes.
STEP 2 Take off the heat, remove the STEP 8 Next, add the dill, thyme, salt,
cabbage and set aside until it’s cool enough pepper and 2 tbsp water to the filling. Mix
to handle. Gently peel off 20 large leaves
and lay them out flat.

STEP 3 If any of the leaves have thick stems,
carefully slice them off without cutting all

56

everything together, but don’t be too harsh STEP 10 Drizzle 2 tbsp of oil into a large STEP 12 Transfer the rolls to a serving dish
on the meat as it will toughen. casserole dish. Arrange the cabbage rolls and take out all the toothpicks. Pour the
snugly in the dish, folded side down. sauce into a jug. (For a smooth sauce, give it
STEP 9 Place about 3-4 tbsp of the filling a quick blitz with a stick blender.)
on each cabbage leaf. Fold in the right then STEP 11 Pour the tomato-sauce mixture over
left edges, then roll it away from you to the rolls, covering them evenly. Cover the STEP 13 Serve the sarmale with the sauce,
wrap tightly. Secure each cabbage roll with a dish with foil, and place in the oven on the along with a simple side of boiled potatoes
wooden toothpick. middle shelf. Leave to cook for 1 hour. sprinkled with fresh dill.

57

58

Ldeifnfserrhttieeeadnpn,lodmvanelcayroes.ktwtiAioihninnltetghcseflireuottnotfdavfateuehtcg.itihvhaseeenelys,e

STUFFED WITH SPINACH AND FETA, THIS FLAKY PASTRY PIE
WAS BORN TO BE CONSUMED ON THE STREETS OF ATHENS

10-12 50 1hr

slices mins

• 125 ML | 4 FL OZ | CUP OLIVE OIL STEP 1 Preheat the oven to 180°C (160°C Greek cooking is famous for its use
fan) | 350°F | gas 4. Brush a 45x30 cm | 18x13 of filo pastry, be it in a sweet, syrupy
• 1 BROWN ONION, FINELY CHOPPED in rectangular tin with some olive oil.
baklava, or to make a delicious
• 500 G | 17 0Z | 16 CUPS STEP 2 Heat some olive oil in a large pan or savoury snack. One filo delicacy
FRESH SPINACH pot, and sauté the onion until it is browned you’ll see being eaten here, there
and translucent. and everywhere is spanakopita, a
• 2 CLOVES GARLIC filo pastry stuffed full of spinach,
STEP 3 Add the spinach and cook until it feta and herbs. In Greece, you can
• 200 G | 7 OZ | 1 CUP FETA, CRUMBLED has wilted. Tip the onion and garlic into a sample one fresh from the oven at
large glass bowl, and add the feta, herbs, the local bakery, or pick one up at the
• 1 HANDFUL FRESH PARSLEY, CHOPPED spices and black pepper (if using). With marketplace. Perfect for a long lunch
clean hands, mash the mixture together until by the sea, or an on-the-go snack
• 2 BUNCHES FRESH DILL, CHOPPED, everything is thoroughly combined. while crossing Syntagma Square
OR 2 TBSP DRIED DILL WEED in Athens, locals and tourists alike
STEP 4 Beat the eggs and add to the adore this simple meal. Vegetarian by
• 1 HANDFUL FRESH MINT, CHOPPED, mixture. Add 2 tbsp olive oil, if desired. nature, it has a very herby aroma, and
OR 2 TBSP DRIED MINT Mix well. possesses a natural saltiness from the

• TSP NUTMEG feta cheese.

• FRESHLY GROUND BLACK PEPPER, STEP 5 Take one filo sheet out of the STEP 9 Trim the excess filo pastry off and
TO TASTE (OPTIONAL) packaging and carefully lay it at the bottom brush the top with olive oil. You can crumble
of your rectangular pan. Brush it with a little the excess filo pastry and sprinkle it on top
• 3 EGGS olive oil. of the pie for an extra flaky crust.

• 1 ROLL OF SHOP-BOUGHT FILO PASTRY STEP 6 Repeat the previous step with 5 STEP 10 Using a knife, score the pastry
(APPROXIMATELY 12 LEAVES), AT more filo sheets, to make 6 in total. to mark out 10-12 slices of spanakopita.
ROOM TEMPERATURE Be careful not to put the knife all the way
STEP 7 Spread the spinach and feta mixture through the pastry – only the first couple
evenly within the pan, being careful not to of layers.
squash it down too much.
STEP 11 Bake the spanakopita in the oven
STEP 8 Lay a filo sheet on top of the for about an hour, until golden brown. Leave
spinach mixture and brush with olive oil. to cool for about 15 minutes, then serve.
Repeat with 5 more filo sheets, until all your Alternatively, serve at room temperature –
pastry sheets are used up. but never cold!

59

A FINGER-LICKING CREAMY staoewfafEteeaoneorptrjmnotpaioyeoutoanwdntl.hdiacteihusnepagannodf
DESSERT FROM SLOVENIA

9 1 hr 15

mins

Also known as the Bled Cream Cake, vanilla cream. It became so astonishingly • 500 G | 17 OZ PUFF PASTRY
this deliciously tasty dessert has popular that in 2019 they will have • 2-3 TBSP ICING (POWDERED) SUGAR,

certainly added to the popularity of sold 15 million of the decadent cakes. FOR DUSTING
the stunning Slovenian resort of Bled Topped with a generous layer of icing
and Lake Bled. The cream cake began sugar, these treats are certainly a guilty For the custard
its journey in the resort’s Park Hotel pleasure for all who enjoy them. The • 10 EGGS
restaurant in 1953, when Serbian pastry distinctive layers of custard and then • 400 G | 14 OZ | 1 CUPS CASTER SUGAR
chef Ištvan Lukačević was experimenting cream shows a level of skill that every • 1600 ML | 56 FL OZ | 7 CUPS MILK
with puff pastry, butter, custard and • 180 G | 6 OZ | CUP PLAIN (ALL-
pastry chef strives for.
STEP 1 Roll the pastry out to the size of a PURPOSE) FLOUR
large baking tray. Place it onto a prepared add 200 ml | 7 fl oz | 1 cup of the cold milk, • 2 TBSP VANILLA SUGAR
tray, lined with baking parchment. Now prick then sift in the flour. • 1 TSP RUM
the pastry all over with a fork and cut down
the middle to create two rectangles. STEP 6 Boil the rest of the milk with the For the vanilla cream
vanilla sugar, then slowly add the egg yolks, • 500 ML | 17 FL OZ | 2 CUPS
STEP 2 Bake in a preheated oven for 10-15 stirring as you do. Whisk over the heat for
minutes at 200°C (180°C fan) | 400°F | around 10 minutes – the mix will thicken. DOUBLE (HEAVY) CREAM
gas 6 or until golden in colour. • 2 TBSP ICING (POWDERED) SUGAR
STEP 7 Slowly add the custard to the egg • 1 TSP VANILLA ESSENCE
STEP 3 Remove from the oven and leave it whites, carefully folding so as not to lose too
to cool while you make the rest. much air. Finally, stir in the rum STEP 10 Spread the cream over the top of
the cooled custard followed by the other
STEP 4 Separate the egg whites and yolks, STEP 8 While the mix is still warm, spread sheet of pasty and dust generously with
then whisk the whites with 100 g | 31/2 oz | it over one of the rectangles of pastry and icing sugar.
1/2 cup of caster sugar until stiff peaks form. leave it to cool.
STEP 11 Chill in the fridge until firm, then
STEP 5 Now whisk the egg yolks with STEP 9 Now whisk the double cream with slice into 9 portions.
300 g | 101/2 oz | 11/2 cups of caster sugar the icing sugar and vanilla essence until
until they begin to lighten in colour. Gently it thickens. Stop when it just begins to hold
its form.

60

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Mfaooskurtretrtehotsdhgeudearbyienbte-soryeboffgorf,wurotaewnhdsaianontittngfcbgl’otaseiltvvloaaeeouuagsurtvertiaeh.funeld STROGANOFF

THIS DECADENT, CREAMY DISH WITH A TOUCH
OF PAPRIKA IS PERFECT WITH FLUFFY RICE

4 10 30
mins
mins

This warming bowl of sautéed beef in a rich, creamy sauce is pure variations include cooking it with mushrooms, brandy and wine,
pleasure on colder days. Named after the Russian Stroganov and serving it with rice in the UK and Australia, or pasta in the
family, which produced successful businessmen, merchants US. Some even suggest complementing it with mashed potato or
and so forth for centuries, the beef stroganoff was traditionally sautéed potatoes. Whichever you choose, it gives you something

paired with potato straws in its native country. Modern regional to soak up all of that lovely sour-cream sauce.

• 600 G | 21 OZ BEEF FILLET STEP 1 Cut the beef into slices and season. STEP 5 Once cooked, add the mustard and
paprika, mixing well.
• 1 TBSP BUTTER STEP 2 Put your pan on a high heat and add
the butter. Sear the beef quickly, making STEP 6 Pour in the stock and leave to
• 1 ONION, SLICED THICKLY sure you brown each side (but also that it’s simmer until half the stock reduces.
not thoroughly cooked through yet).
• 250 G | 9 OZ | 2 CUPS MUSHROOMS, STEP 7 Mix in the soured cream and add
SLICED THICKLY STEP 3 Remove the beef from the heat and the beef back in. Stir and season.
turn down to a medium heat.
• 1 CLOVE GARLIC, CHOPPED STEP 8 Garnish with parsley, and serve with
STEP 4 Add the sliced onions and fry rice, pasta or potato.
• 1 TBSP DIJON MUSTARD for 1-2 minutes until golden, then add the
mushrooms and garlic.
• 1 TSP PAPRIKA

• 400 ML | 14 FL OZ | 1 CUPS
BEEF STOCK

• 150 G | 5 OZ | CUP SOURED
(SOUR) CREAM

• A HANDFUL FRESH PARSLEY, CHOPPED

63

SMALL ON INGREDIENTS, BUT BIG ON TASTE, eaglSIglftstiyo,reogsgttuiehghm’trrehiopeseuhlracyogofathwronsakuhodieunidsdpptkti.o.olutthprhoeeianectgohgs
THIS IS A SOUP LIKE NO OTHER

6 20
mins 20
mins

An unusual creamy-sour but tasty • 500 G | 17 OZ | 4 CUPS MUSHROOMS, • 4 MEDIUM POTATOES
mushroom-based soup widely eaten CUT INTO BIG CHUNKS • 250 ML | 9 FL OZ | 1 CUP CREAM
in the Czech Republic, particularly in • 2 TBSP VINEGAR
the winter. It may be cheap to make, • 3 TBSP BUTTER, PLUS MORE FOR COOKING • A PINCH SALT
• A PINCH PEPPER
but it’s also packed with nutrients • 3 TBSP WHEAT FLOUR • 4 TBSP SUGAR
and fibre. In some regions of the • 6 EGGS
Czech Republic, another similar soup • 1500 ML | 53 FL OZ | 6 CUPS • 4 SPRIGS FRESH DILL, CHOPPED
is made with sourdough, but kulajda BOILING WATER
gets its distinctive taste from soured
cream or milk and vinegar. Often this • 4 ALLSPICE BERRIES
unique-tasting soup is served with
a poached egg, which complements • 1 BAY LEAF
the flavours in the soup perfectly.
The ingredients are simple, but the

flavour really packs a punch.

STEP 1 Cook the chopped mushrooms in STEP 4 Peel then cut the potatoes into STEP 8 To serve, divide the soup between
a frying pan with some butter until they 21/2-cm | 1-in cubes and add them into the 6 bowls, place a poached egg on the top of
turn golden. boiling broth. Leave to boil for 10 minutes, each and sprinkle with the chopped dill.
then add in the cooked mushrooms.
STEP 2 In a large soup pot, heat the
3 tbsp of butter, then add the flour and STEP 5 Continue to simmer the broth until
whisk constantly for 1-2 minutes. The the potatoes are completely cooked.
mix should begin to brown to a
peanut colour. STEP 6 Next, add in the cream, vinegar, salt,
pepper and sugar, and continue to simmer
STEP 3 Now, keep stirring the mixture as for 2 more minutes.
you add in the boiling water. Bring this new
watery mix to the boil, then add the allspice STEP 7 In a separate pot, poach the eggs in
and bay leaf. boiling salted water with a splash of vinegar.

64

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BURROSTAIDNMGAWP,IATHDREILCIGHHATNFUDLCLYOMCRPELAEXTIFVLAEVCOOUMRPSO,SAIFTRIIOCNAONFCCUUILSTIUNREESSEARNVEDSCAOSMAMHUINSTITOIREISCAL

hile African cooking exhibits been admired for centuries. Staples such
deliciously distinct regional as black-eyed peas, yams and okra, which
characteristics, common inspired deep-south American classics
themes are threaded like gumbo and jambalaya, are directly
throughout the continent’s culinary borrowed from West African dishes. A
landscape. Food and recipes are striking feature of the region’s recipes is
inherently seasonal, and follow the the liberal use of chillies. After arriving
rhythms of nature – the harvest of fruit, via the Portuguese, they were quickly
the movement of fish, the migration adopted and became indispensable –
of animals. They’re a celebration of the distinctively fruity scotch bonnet
Mother Nature’s bounty, of what can be pepper being a particular favourite. Fufu
hunted and grown, found and foraged. is another quintessentially regional food.
The region’s cuisine is also studded with A starchy dumpling made from pounded
ingredients from far-flung ecologies,
which were creatively embedded FOOD AND RECIPES
into African gastronomy, resulting in a
distinctive blend of flavours that reflects FOLLOW THE
the continent’s rich and colourful history.
To the north, exotic spices and RHYTHMS OF NATURE
succulent meats characterise cuisine,
which is informed by the often-harsh plantain, cassava or yam, it’s served as an
Mediterranean climate. Sitting at the accompaniment to soups or stews.
crossroads of early spice routes, the
region’s food has been heavily Meanwhile, East African cuisine is a
influenced by both traders and invaders. delectable fusion of African flavours with
Ginger was introduced from China, while influences from India, Portugal and the
the Arabs brought olives, caraway and Middle East. While the Arabs introduced
saffron. While the use of mustard can be rice, spices, cloves and cinnamon, Indians
traced back to the Romans, pepper and brought curries and soups. Meanwhile,
sugar hailed from India. The French, too, the locals quickly took to the Portuguese
had a profound effect on North African techniques of marinating and barbecuing.
cuisine, which is famed for slow-cooked In Ethiopia and Eritrea, coffee is central
stews, smoky charcoaled meats and to both culture and cuisine. During coffee
sweet pastries. ceremonies, hosts roast, grind and sieve
One of the world’s most influential coffee by hand, as frankincense burns,
gastronomies, West African food has before serving it to guests.

66

Unfolding in a landscape of mountains, the barbecue, or braai. Unusual game
rainforests and rapids, Central Africa is meats like antelope and ostrich also
remote and relatively inaccessible. As grace the menu. Beer has a long history
such, the region’s food has remained in southern Africa, and is used for both
almost untouched by outside influence – drinking and cooking. Traditionally, it
save for peanuts and chillies, which were was brewed by housewives, and their
introduced by traders. Here, plantain and reputation would often be dictated by
cassava, also known as tapioca, are used their beer-making skills.
regularly, thanks to their unique
versatility. Both can be fried, mashed,
roasted or steamed.

The continent’s south is a culinary
melting pot of Portuguese, Dutch,
British, Malay and Indian influences.
Seafood, as well as beef and lamb, are
enjoyed regularly, and often cooked over

WHETHER INFUSED WITH HABANERO, CAYENNE WHEN EATING FUFU, SMALL CHUNKS ARE PULLED OFF
OR SCOTCH BONNET, MOST SAVOURY AFRICAN THE MAIN DUMPLING AND AN INDENTATION IS MADE
WITH THE THUMB, WHICH, WHEN DIPPED INTO SOUPS
DISHES ENJOY A LITTLE CHILLI HEAT
OR STEWS, FILLS WITH SAUCE, LIKE A SPOON.
Since being introduced by Portuguese
traders in the 16th century, chilli JOLLOF RICE & CHICKEN HARISSA

peppers have become a ubiquitous page 68 page 78
ingredient in African cuisine. Fresh,
dried or ground, they permeate dishes - -
from Chefchaouen to Cape Town. LAMB TAGINE MANDAZI
Although delicious, some spicy chillies
page 70 page 80
can be too hot to handle – quite
literally. To avoid irritating the skin - -
and eyes, they need to be prepared SHIRO MOZAMBIQUE PRAWNS
carefully. It’s important to avoid any
direct contact with the peppers, so page 72 page 82
rubber or plastic gloves are a must. If
bare hands do touch the peppers, they - -
should be washed immediately with MILK TART GROUNDNUT STEW

soap and warm water. page 74 page 84
Capsaicin is the chemical compound
found in chillies that makes them spicy. - -
Since it’s the seeds and membrane CHICKEN YASSA BUNNY CHOW
that boast the highest concentration
of capsaicin, and therefore causes the page 76 page 86
most heat, many recipes state peppers

should be deseeded.
When washing peppers, it’s important
to use cold water, because hot water
causes capsaicin to become airborne in
the steam, meaning it can easily enter

and irritate the eyes and nose.
Oils from chillies linger on knives,
cutting boards and kitchen surfaces, so
wash tools thoroughly with soapy water.

67

WITH CHICKEN sTetforrrvaimeeddawitkpiietolhananaactlaosmimidnepe.alole,fte

A DELICIOUSLY SIMPLE ONE-POT DISH OF SPICY
TOMATO RICE AND CRISPY, AROMATIC CHICKEN

4 15 20
mins mins 1 hr

Enjoyed at parties, weddings and For the chicken • 1 TBSP GINGER, GRATED
birthdays, jollof rice is popular • 8 CHICKEN THIGHS OR LEGS • 1 TSP CAYENNE PEPPER
• 1 TBSP CURRY POWDER • 1 CUBE CHICKEN STOCK
throughout West Africa. Invented • 2 TSP SALT • 700 ML | 24 FL OZ | 3 CUPS BOILING WATER
by the Wolof people of Senegal and • 2 TSP ONION POWDER • 5 TBSP TOMATO PURÉE
Gambia, the recipe quickly travelled • 1 CUBE CHICKEN STOCK, CRUMBLED • 1-2 SCOTCH BONNET PEPPERS, DE-SEEDED
to Mauritania, before spreading to • 1 TSP GARLIC POWDER
Mali, Nigeria, Ghana, Sierra Leone, • 1 TSP PAPRIKA AND CHOPPED
• TSP WHITE PEPPER • 1 BELL PEPPER, CHOPPED
Niger and Cameroon. Today, the • TSP CAYENNE PEPPER • 350 G | 12 OZ | 2 CUPS
Ghanaians and Nigerians are the • TSP THYME, DRIED
undisputed champions of jollof • 3 TBSP SUNFLOWER OIL BASMATI RICE, UNCOOKED
rice, though lively debate abounds • 1 TSP SALT
as to which country makes it best. For the rice • 1 TSP PAPRIKA
In recent years, business moguls, • 1 MEDIUM ONION, DICED • 1 TSP WHITE PEPPER
celebrities and even politicians have • 4 CLOVES GARLIC, CRUSHED • 1 BAY LEAF
waded in on the light-hearted battle. • 1 SPRIG THYME, TO GARNISH
One key difference between the two the chicken and cook for 15 minutes, turning • 1 BULB GARLIC, TO GARNISH
is the choice of rice. While Nigerians occasionally, until the skin is crisp and
opt for long-grain, parboiled rice, golden. Transfer to a plate and set aside. grated ginger and cayenne pepper, then
Ghanaians prefer basmati or jasmine. mix well. Cook for a few minutes,
STEP 3 Using the same pan and leftover stirring regularly.
STEP 1 In a large bowl, mix the chicken, oil, add the diced onion and cook until
curry powder, salt, onion powder, crumbled soft and golden. Add the crushed garlic, STEP 4 In a heatproof jug, mix the chicken
chicken stock, garlic powder, paprika, stock cube with the boiling water, stirring
white pepper, cayenne pepper and thyme. well to completely dissolve.
Combine well and set aside to marinate for
20 minutes.

STEP 2 In a deep frying pan or skillet, heat
the sunflower oil over a medium heat. Add

68

STEP 5 Add the tomato purée, scotch STEP 6 Meanwhile, preheat the oven to STEP 7 Return the chicken to the pan,
bonnet and bell peppers, chicken stock 180°C (160°C fan) | 350°F | gas 4. Slice remove the bay leaf and cook for 15 minutes,
mixture, rice, salt, paprika, white pepper and off the top of the bulb of garlic to expose until the chicken is cooked through.
bay leaf to the pan. Stir well and some of the cloves. Drizzle with olive oil
cover with a lid. Leave to simmer for around and roast, skin on, for 30 minutes, until the STEP 8 Sprinkle with thyme leaves and
30 minutes. cloves are golden brown. garnish with the roasted bulb of garlic.

69

70

pteapFbopolfererhsaopo(mkrosoiseecneemkrop,vafaeadcgdweaediyh7taeah8nr)ani.sessiade TAGINE

SLOW-COOKED TO PERFECTION, THIS ICONIC
MOROCCAN STEW IS A FLAVOURFUL CROWD-PLEASER

4 15 2 hrs
mins
45 mins

• 600 G | 21 OZ LAMB, CUBED A deliciously tender, slow-cooked STEP 1 Put your cubed lamb in a bowl and
• SALT AND PEPPER, TO TASTE stew, Morocco’s tagine has been season with salt and pepper. Set aside.
• 120 ML | 4 FL OZ | CUP OLIVE OIL a part of the country’s culture
• 1 MEDIUM ONION, ROUGHLY CHOPPED and cuisine for centuries – found STEP 2 In a saucepan, heat the olive oil
• 3 CLOVES GARLIC, CRUSHED everywhere from roadside stalls over a medium heat. Once hot, add the
• 1 TSP GINGER POWDER lamb, onion, garlic, ginger, turmeric, cumin,
• 1 TSP TURMERIC to high-end restaurants. The ras el hanout and cinnamon. Mix well and
• 1 TSP CUMIN dish is named after the instantly cook uncovered for about 10 minutes,
• 1 TSP RAS EL HANOUT recognisable earthenware pot in stirring regularly.
• TSP CINNAMON which it is traditionally cooked. While
• 1 L | 35 FL OZ | 4 CUPS WATER, PLUS the base of the pot is wide and STEP 3 Add 1 L | 35 fl oz | 4 cups of water,
shallow, the cleverly designed conical cover with a lid, and simmer for about 2
MORE AS REQUIRED lid traps steam and condenses it, hours over a low heat. Stir occasionally and
• 2 CARROTS, ROUGHLY CHOPPED returning moisture to the food as add more water if needed.
• 3 SWEET POTATOES, PEELED AND CUBED it cooks. Though many believe the
• 75 G | 2 OZ | CUP SULTANAS recipe can be traced back to the STEP 4 Add the carrots, sweet potatoes,
• 3 DATES, PITTED AND FINELY CHOPPED eighth century, it also makes a cameo sultanas and dates, and add more water
• 1 TSP BUTTER in One Thousand and One Nights. to cover completely. Cover with a lid and
• 1 TBSP FRESH LEMON JUICE Today, tagines can be cooked in a simmer for 20 minutes, until the carrots and
• 1 BUNCH PARSLEY, TO GARNISH variety of ways, and a tagine pot is potatoes are tender.

not required. STEP 5 Add the lemon and butter, and
continue simmering, uncovered, until the
sauce has reduced.

STEP 6 Garnish with the parsley and serve
immediately with a side of bread or a
portion of couscous.

71

annaTdtehuagirsslauyqltuldeyiincsvkhfergaiesanen.d

THE STEW MAY BE SIMPLE TO MAKE, YET
ITS FLAVOURS ARE ANYTHING BUT

4 10
mins 20
mins

• 2 ONIONS Deliciously spicy and delectably injera, Ethiopian sourdough flatbread.
• 1 TOMATO rich, this much-loved Ethiopian stew Ingeniously, the bread acts as both
• 4 CLOVES GARLIC, CRUSHED platter and utensil, as mouthfuls of
• 120 ML | 4 FL OZ | CUP OLIVE OIL is surprisingly simple to make.
• 3 TBSP BERBERE SPICE Particularly popular during Lent and delightfully nutty shiro are scooped up
• 50 G | 1 OZ | CUP CHICKPEA Ramadan, today this vegetarian staple with pieces of injera. While homemade
injera takes five days to ferment, ready-
FLOUR (GRAM FLOUR) can be found in restaurants from made versions can be found at Ethiopian
• 475 ML | 16 FL OZ | 2 CUPS WATER Addis Ababa to Washington DC. specialty stores, or purchased fresh from
• SALT, TO TASTE Traditionally, shiro is served on a
• 1 SMALL HANDFUL FRESH FLAT-LEAF large sharing platter, atop a piece of local restaurants.

PARSLEY, TO GARNISH STEP 1 Purée the onions and tomato STEP 5 Gradually add the water and
separately, and set aside. chickpea flour, whisking regularly
until smooth.
STEP 2 In a dry skillet or heavy saucepan,
cook the onions over a medium-high heat STEP 6 Once the mixture begins to boil,
until golden brown. turn down to a medium-low heat.

STEP 3 Add the oil and berbere spice, and STEP 7 Add salt and simmer for 10 minutes,
cook until fragrant. until the oil begins to separate slightly.

STEP 4 Add the garlic and tomato, then STEP 8 Serve garnished with some chopped
cook for 2 more minutes. parsley alongside some fresh injera or
another bread of your choice.

72

73 ©ALAMY

TART tthoDbefoecinrowlmi’ntkistweuhispaatceircptnuoufcmsodytr.dpstilhhenoetgeupllyide;

CREAMY AND DELICIOUS, THIS CLASSIC
CONFECTION IS A SOUTH AFRICAN MAINSTAY

8 35 5hrs
mins 40
mins Milk tart, also known as ‘melktert’ in
Afrikaans, is one of South
For the pastry: For the filling:
• 170 G | 6 OZ | CUP BUTTER, SOFTENED • 2 EGGS Africa’s most popular, and traditional,
• 100 G | 3 OZ | CUP SUGAR, GRANULATED • 100 G | 3 OZ | CUP desserts found at every party,
• 1 EGG
• 250 G | 8 OZ | 2 CUPS PLAIN (ALL- SUGAR, GRANULATED family dinner and bakery. Creamy
• 3 TBSP PLAIN (ALL-PURPOSE FLOUR) and delicate, the dish’s perfectly
PURPOSE) FLOUR • 3 TBSP CORNSTARCH flaky crust is filled with mild, milky
• A PINCH SALT • 1 TSP VANILLA EXTRACT custard and topped with a generous
• BUTTER, FOR GREASING • 1 L | 35 FL OZ | 4 CUPS MILK dusting of cinnamon. The recipe can
• 1 TBSP BUTTER be traced back to the Dutch dairy
• A PINCH SALT
• CINNAMON POWDER, TO GARNISH farmers who settled along
the Cape of Good Hope, at the
southern tip of the Cape Peninsula
in the 1600s. While chefs and
foodies have modified the classic
recipe with additions like caramel,
citrus and honey, the traditional
version remains cherished and

distinctly South African.

STEP 1 First prepare the pastry. Cut the STEP 4 Mix in the flour and salt, and knead and fill with baking beans (pie weights).
butter into small cubes and place the cubes until the mixture becomes a soft dough. Bake blind for 15 minutes, until the pastry is
in a bowl with the granulated sugar. Chill for 30 minutes. Meanwhile, preheat golden brown.
the oven to 180°C (160°C fan) | 350°F | gas 4.
STEP 2 Using a blender, stand mixer or STEP 7 Remove the paper and baking beans
electric whisk, cream together the butter STEP 5 Roll the dough out onto a lightly (pie weights). Set aside on a wire rack until
and sugar until smooth. floured surface, then place into a greased completely cooled.
pie dish or cake tin.
STEP 3 Add the egg, then beat until light STEP 8 While the crust cools, prepare the
and fluffy. STEP 6 Cover the pastry with baking paper filling. In a heatproof bowl, whisk

74

together the eggs, sugar, flour, STEP 10 Add a third of the warmed milk to STEP 12 Once thickened, remove from the
cornstarch, vanilla extract and salt, then the egg mixture and whisk.  heat and pour into the crust. Let it cool
set aside. completely, then refrigerate for a minimum
STEP 11 Pour all of the mixture back into of 4 hours, until set. 
STEP 9 In a saucepan, heat the milk and the saucepan and return to the heat until it
butter over a medium heat, being careful thickens, about 10 minutes. Stir constantly, STEP 13 As a final touch, dust the top of the
not to bring it to the boil. being careful not to bring it to the boil. tart with cinnamon.

75

76 ©ALAMY

oBvreorwtoandacitdhmhdateherancechossdiaimoiclsnkohBekt.BnoyQ YASSA

THIS CLASSIC SENEGALESE DISH COMBINES SWEET CARAMELISED
ONIONS WITH SHARP LEMON AND SUCCULENT CHICKEN

4 15 55 8 hrs
mins
mins

With a punch of lemon and lashings of caramelised onions, this the key to perfecting chicken yassa is allowing the meat to
fall-off-the-bone chicken stew is full of captivating flavours. marinate overnight. The heat in this lip-smacking stew comes
Inspired by French cuisine, the Senegalese recipe originated from fiery scotch bonnet peppers, so cut back or replace them
for a milder alternative. Or, to kick the spice up a notch, don’t
in the southern region of Casamance, though variations can be
found throughout West Africa. Not a dish for the onion averse, de-seed the peppers.

• 1 SMALL SCOTCH BONNET PEPPER STEP 1 Wearing gloves, de-seed the pepper STEP 5 Cover the pan and turn the heat
• 8-12 CHICKEN LEGS OR THIGHS, SKIN ON and remove the membrane. Roughly chop to medium-low. Let the onions cook for
• 5 ONIONS, CHOPPED the pepper into 6 even pieces. another 15 minutes, stirring occasionally,
• 5 CLOVES GARLIC, CRUSHED until they caramelise.
• 120 ML | 4 FL OZ | CUP LEMON JUICE STEP 2 In a large, glass bowl, mix the
• 4 TBSP PEANUT OIL chicken, onions, pepper, garlic, lemon juice, STEP 6 Using a spatula, push the onions
• 2 TBSP MUSTARD peanut oil, mustard, bay leaf, chicken stock to the side and place chicken pieces at the
• 1 BAY LEAF and salt. Combine well. Cover with cling film bottom of the pan. Then cover the chicken
• 1 CUBE CHICKEN STOCK, CRUMBLED and refrigerate overnight. with the onions.
• TSP SALT
• 2 TBSP VEGETABLE OIL STEP 3 In a skillet or heavy-bottomed pan, STEP 7 Pour in the chicken broth and turn
• 120 ML | 4 FL OZ | CUP CHICKEN heat the vegetable oil over a medium-high up the heat to medium-high. Once the
heat. Once hot, remove the chicken from broth begins to simmer, reduce the heat
BROTH the marinade and add to the pan. Cook to medium and cover the pan. Cook for
for about 5 minutes, until browned, turning another 20-30 minutes, until the chicken is
once. Once cooked, transfer to a plate and cooked through.
set aside.
STEP 8 Serve with your choice of white rice
STEP 4 Remove the peppers from the and green olives.
marinade. Pour the onions and rest of the
marinade into the skillet with the leftover oil
and cook over a medium heat for 5 minutes.

77

SPICY, SIMPLE AND SURPRISINGLY VERSATILE, THIS thkrteHoeoepeipalwtriahitefserteseejkarafsrwre,iagwailceslihrtllahoautnsoestgldeiu.vaapesntydoou
TUNISIAN SAUCE PACKS A PEPPERY PUNCH

1jar 20 5 30

mins mins mins

More than just a condiment, this fiery • 20 DRIED RED CHILLIES, DE-SEEDED STEP 1 Wear gloves to prepare the red
Tunisian chilli paste is slathered on • 5 TBSP CORIANDER (CILANTRO) SEEDS chillies. Once de-seeded, place them in a
bread, rubbed on meat and used to • 5 TBSP GROUND CUMIN SEEDS bowl and cover with boiling water. Leave for
season stews and couscous. South • 5 TBSP CARAWAY SEEDS at least 30 minutes until soft.
American chillies first landed on • 20 CLOVES GARLIC, CRUSHED
North African shores in the 16th • 1 RED ONION, ROUGHLY CHOPPED STEP 2 Meanwhile, heat the coriander,
century, as a result of the Spanish • 100 ML | 3 FL OZ | CUP OLIVE OIL cumin and caraway seeds in a dry frying pan
occupation of Tunisia, and it’s • 2 TBSP FRESH LEMON JUICE over a medium heat for a couple of minutes,
believed that harissa was developed • SALT AND PEPPER, TO TASTE until fragrant.
in the capital’s spice markets by
resourceful traders soon after. STEP 3 Pour the seeds into a blender, and
Today, this piquant sauce is popular blitz to a fine powder.
across much of North Africa, and
STEP 4 Drain the chillies and gently squeeze
beyond. And, while recipes vary from out any excess water, then roughly chop.
region to region, all feature chilli
peppers, garlic, salt and olive oil. STEP 5 Add the chillies, garlic, onion, olive
oil and lemon juice to the blender, and blitz
Saharan versions, meanwhile, have a to a paste. Add more olive oil if too dry.
decidedly more smoky flavour. 
STEP 6 Add salt and pepper, to taste.

STEP 7 Transfer the paste to a glass jar, and
pour 11/4 cm | 1/2 in extra olive oil on top.

STEP 8 If you’re not planning to use the
harissa straight away, seal the jar tightly and
store it in the refrigerator.

78

79

LIGHT, FLUFFY AND SUBTLY SWEET, THESE EAST foSreibtrcrvosoeefpoafiakkwceepfidadtlhasmcttaheaaanopnifodd.tfarroezofiushnldy
AFRICAN DOUGHNUTS ARE DELICIOUSLY VERSATILE

Approx
24 15
mins 25 1 hr

pieces mins

Spiked with coconut milk and cardamom, developed by local inhabitants of • 1 TSP ACTIVE DRY YEAST
these subtly spiced, delightfully airy Kenya and Tanzania. The recipe’s use of • 120 ML | 4 FL OZ | CUP WATER,
doughnuts are utterly addictive. Far cardamom was inspired by South Asian
less sweet than their Western-style AT ROOM TEMPERATURE
and Middle Eastern cuisine, hinting • 1 EGG
counterparts, mandazi are enjoyed for at centuries of trade along the coast. • 3 TBSP UNSALTED BUTTER, SOFTENED
breakfast or as a mid-morning snack Also known as Swahili buns, ndao and • 120 ML | 4 FL OZ | CUP COCONUT MILK
mahamrior mamri, today they are rustled • 100 G | 3 OZ | CUP
– though, come evening, leftovers up in restaurants, on street stalls and in
are often used to mop up savoury kitchens across Kenya, Tanzania, Uganda, SUGAR, GRANULATED
curries. Hailing from the Swahili coast, • 375 G | 13 OZ | 3 CUPS PLAIN
these pillows of fried dough were Burundi and Rwanda. 
(ALL-PURPOSE) FLOUR, PLUS MORE
STEP 1 In a small bowl, mix the yeast and STEP 6 Once the ingredients are mixed, FOR SURFACES
water. Let it sit for 5 minutes until the yeast and the dough begins to pull away from the • 1 TSP GROUND CARDAMOM
completely dissolves and the mixture starts sides of the bowl, transfer onto a lightly • TSP CINNAMON
bubbling or foaming. floured surface. • VEGETABLE OIL, FOR FRYING
• ICING (POWDERED) SUGAR, TO GARNISH
STEP 2 In a separate bowl, crack and gently STEP 7 Knead for about 10 minutes, until
beat the egg. Add the butter, coconut milk the dough is smooth and springs back when Remove the dough from the bowl and place
and sugar, then mix them together well. poked. Use a little extra flour if the dough it onto a lightly floured surface.
Set aside. is too sticky, or a few drops of water if the
dough is too dry. STEP 10 Knead it 2-3 times, then divide the
STEP 3 In another bowl, sieve the flour. dough into 6 equal portions, using a knife.
Then add the cardamom and cinnamon, and STEP 8 Put the kneaded dough in a large, Shape each portion into a ball.
combine well. greased bowl, and cover with a damp cloth.
Let it rest for about 45 minutes, until it STEP 11 Using a rolling pin, roll each ball out
STEP 4 Using the back of a spoon, make a doubles in size. into a rough circle, about 6 mm | 1/4 in thick.
well in the middle of the mixture, and pour
in the yeast. STEP 9 Once proofed, punch down the STEP 12 Cut the circle into 4 wedges and
dough to remove the air. First, make a place on a floured surface.
STEP 5 Gradually add the egg mixture to fist and push it gently and firmly into the
the flour mixture. Combine well to form a centre of the dough. Then fold the edges
smooth dough. of the dough into the centre, to form a ball.

80

STEP 13 Cover with a damp cloth, and let it STEP 15 Gently drop in the mandazi STEP 16 Remove from the pan, and drain on
stand for 10 minutes. and cook for 1-2 minutes per side, until some kitchen towel.
puffed and golden brown in colour. Fry
STEP 14 Meanwhile, in a deep frying pan, 3 or 4 at a time, without overcrowding STEP 17 Sprinkle with icing sugar, and serve
heat the oil over a medium-high heat. the pan. immediately while warm.

©ALAMY

81

©ALAMY

82

Wbhecisolteobktpahatrehnbseaeeamlcptsueroaeranndnw,aainyntgisodvruteoiad.ocsrdatelne PRAWNS

FIRE UP THE GRILL! THESE SPICY AND VERY SIMPLE
PRAWNS ARE A MOZAMBICAN NATIONAL TREASURE

6 20 6 3 hrs
mins

mins

Born on the seafaring shores of • 24 LARGE PRAWNS • 4 CLOVES GARLIC, CRUSHED
Mozambique, this recipe is a delicate • 200 G | 7 OZ | CUP BUTTER, MELTED • 2 TBSP FRESH LEMON JUICE
• 6 RED CHILLIES, FINELY CHOPPED • 500 ML | 17 FL OZ | 2 CUPS OLIVE OIL
fusion of local and Portuguese • 1 TSP PAPRIKA • 2 TSP SEA SALT
flavours – a result of 500 years
of colonial rule. With a sprawling STEP 1 Uncurl the prawns, belly-side STEP 5 Turn on the barbecue and let it
coastline and bountiful fishing upwards, and cut in half using a sharp knife. heat up. If using gas, turn up to a medium-
grounds, it’s no wonder seafood Then remove the intestinal tract and rinse high heat. If using charcoal, wait until the
features in many of the country’s thoroughly. Pat dry and set aside until ready charcoal is covered with white-hot ash.
most famous dishes, but Mozambique to marinate.
prawns are undoubtedly the stars STEP 6 Once the grill and grates are hot,
of the show. Juicy and flavourful, STEP 2 In a heavy saucepan, heat the butter. begin cooking the prawns. If the prawns are
they’re slathered in a decidedly fiery Remove when it’s three-quarters melted, large enough, place them directly on the
marinade, and flash grilled on a hot pour into a large heatproof bowl, and mix grill. If they are smaller, lay on a piece of tin
barbecue. The dish is also popular until completely melted. foil or banana leaf.
across South Africa, and specifically
Johannesburg, as many Mozambicans
settled there during the civil war,
bringing the flavours of their

homeland with them.

STEP 3 Add the chillies, paprika, garlic, STEP 7 Grill for about 2-3 minutes
lemon juice, olive oil and salt, and mix well. per side, and remove as soon as the flesh
turns opaque.
STEP 4 Pour the mixture into a flat-
bottomed dish, and add the prawns, shell-
side up. Set aside to marinate for 3 hours.

83

STEW vegStsehkwtiiaspabrptlehetcehsiptecoehbcivrkceokgtteohanmnfoa.arnkde

A PEANUT BUTTER LOVER’S DREAM, THIS PALATE-
PLEASING STEW IS SATISFYINGLY SIMPLE

4 20
mins 50
mins

• 600 G | 21 OZ CHICKEN BREAST • 500 ML | 17 FL OZ | 2 CUPS Nutty, hearty and rich, this
• SALT AND PEPPER, TO TASTE CHICKEN BROTH comforting stew is the perfect
• 1 TIN CHOPPED TOMATOES combination of savoury, sweet and
• 2 TBSP PEANUT OIL • 2 TSP CAYENNE PEPPER spicy. Also known as groundnut soup,
• 2 ONIONS, CHOPPED this West African staple is popular
• 2 CLOVES GARLIC, CRUSHED • A HANDFUL SPRING GREENS, across Ghana, Nigeria and Sierra
• 2 TBSP FRESH GINGER, CHOPPED ROUGHLY CHOPPED Leone. In Ghana, it’s served with
• 3 SWEET POTATOES, PEELED AND CUBED fufu, a dough made from plantain or
• 250 G | 9 OZ | 1 CUP PEANUT BUTTER cassava; while in Nigeria, it’s enjoyed
with pounded yam. Meanwhile, in
• ROASTED PEANUTS, TO GARNISH Sierra Leone, okra is often added
to the recipe. Before the advent of
peanut butter, peanuts were boiled in
their shells. Once cooked, the shells
and skin were removed and the nuts
were grounded into an oily paste.

STEP 1 Cut the chicken into cubes and STEP 5 Add the chicken and stir well. Once STEP 8 Garnish the stew with the roasted
season with salt and pepper. Set aside. sealed, add the sweet potatoes, chicken peanuts and serve with rice.
broth and cayenne pepper. Mix well and
STEP 2 Blend the tomatoes until smooth bring to the boil.
and set aside.
STEP 6 Once boiling, reduce the heat to
STEP 3 In a large saucepan, heat the peanut low and add the spring greens, tomatoes
oil over a medium-high heat. and peanut butter.

STEP 4 Add the chopped onion, crushed STEP 7 Cover the pan partially with a lid.
garlic and chopped ginger, then cook until Let it cook for 20 minutes, until the chicken
the vegetables are soft. is cooked through and the potatoes are soft.

84

85 ©ALAMY

86 ©ALAMY

veTgolaemmtbaaubrktiftaeoenrrt,h2bsiewstaidannipsss.hothf e CHOW

THE SPICY SOUTH AFRICAN CURRY THAT ALL
BREAD-LOVERS ARE SURE TO ADORE

4 20 1 hr
mins 10 mins

• 2 TBSP VEGETABLE OIL Archetypally South African, this lunch. Today, it can be found
• 1 LARGE ONION, FINELY CHOPPED fiery, richly coloured curry comes on restaurant menus from Manchester
• 1 CINNAMON STICK served in loaves of hollowed-out
• 1 GREEN CHILLI, CHOPPED crispy bread. Originating in Durban, to Michigan. Traditionally, the curry
• 4 CLOVES GARLIC, CRUSHED bunny chow, or ‘bunny’ as it’s known of mutton, lamb or butter beans would
• 6 GREEN CARDAMOM PODS, CRUSHED to Durbanites, is said to have been be eaten without cutlery or crockery –
• 1 TBSP GINGER ROOT, GRATED developed in the 1940s by migrants from
• 5 CURRY LEAVES southern India, as a cheap and portable with the bread acting as a bowl and
• 1 BAY LEAF the lid used to scoop up steaming
• TSP CUMIN SEEDS
• 2 TOMATOES, CHOPPED mouthfuls of curry.
• TSP TURMERIC
• 3 TSP CHILLI POWDER STEP 1 Place a large saucepan on a medium saucepan with a lid and cook for 30 minutes,
• 1 TSP CURRY POWDER heat, and add the oil, chopped onion and or until the potatoes are tender.
• 1 KG | 35 OZ LAMB, CUBED cinnamon stick. Cook until the onions are
• 4 MEDIUM POTATOES, CUBED soft and translucent. STEP 6 Add the garam masala, salt and
• WARM WATER pepper, and mix well.
• 2 TSP GARAM MASALA STEP 2 Add the green chilli, garlic,
• SALT AND PEPPER, TO TASTE cardamom pods, ginger, curry leaves, bay STEP 7 Simmer for another 10 minutes on a
• 2 LOAVES WHITE BREAD, UNSLICED leaf and cumin seeds. Mix well for low heat.
• CORIANDER (CILANTRO) LEAVES, approximately 5 minutes, until the
ingredients are fragrant. STEP 8 Meanwhile, halve the loaves of
TO GARNISH bread, scoop out the centre and set aside,
STEP 3 Add the chopped tomatoes and mix leaving the crust to form a bowl.
well. Cook for about 10 minutes, until the
tomatoes are soft. STEP 9 Ladle the curry into the bread
bowls. Garnish with coriander leaves, and
STEP 4 Add the turmeric, chilli powder, top with the bread centre.
curry powder and lamb, then cook for about
10 minutes, stirring regularly.

STEP 5 Add the potatoes and enough
warm water to cover them. Then cover the

87

IN A RAEGPOIOWNEROFFUDLIUVNERITSIINTYGAFNODRCCEOANNTDRAASTT,RUMEIDLADBLEOUEARSOTFERLNOVFEOOD IS

tretching from North Africa to superfoods such as saffron and turmeric
Asia, the Middle East is a vast and gently lace rice and meats. Vegetables
varied region at the crossroads of also feature heavily in Middle Eastern
east and west – a melting pot of cuisine. Grilled, fried or stuffed, tomatoes,
rich cultures, ancient religions and fallen cauliflower, okra and onion are the most
empires, influenced by centuries of trade common, though the aubergine (eggplant)
and migration. Today, Middle Eastern often takes centre stage. Dates, sultanas
food is a culinary smorgasbord, defined and orange blossom spike savoury dishes,
by its past. adding a touch of sweetness, while freshly
Geographically diverse, the region roasted nuts bring a welcome crunch.
is home to lush forests and desert And, when it comes to dessert, the
steppes, pure white beaches and Martian sweeter the better.
mountainscapes. Just as varied are its
culinary leanings. Moroccan stews are FOOD IS OFTEN
worlds away from citrusy Lebanese
mezze, while the Gulf’s affinity for dough RICH IN OILS, SPICES
balls drizzled in date syrup is lost on the
Palestinians who prefer their iconic AND FRUITS
Kunafa – a super-sweet dessert of gooey
cheese topped with crispy pastry. Even However, food is just part of the greater
pan-Arab dishes like hummus, dolma ritual of hospitality, which is the bedrock
and baklawa exhibit obvious regional of Middle Eastern culture. Old-country
differences – nuances shaped by local hospitality means hosts spend hours, if
triumphs and hardships. not days, preparing feasts for their guests.
Differences aside, many culinary Tables groan under the weight of love
traditions prevail across the Middle East. and labour. Special dishes that are served
Food is often rich in oils, spices and to honour guests vary from country to
fruits. Olives, honey, parsley, chickpeas country, but all are time intensive. In Syria,
and dates are used liberally. Since dumplings stuffed with rice, vegetables
ancient times, pulses, flours and grains and meat are the main event. To the
have been embedded into the region’s east, in Iraq, piles of vegetables are
cuisine. Among the most popular are rice, painstakingly hollowed out and stuffed
couscous, bulgur wheat, freekeh, semolina with tangy rice. Elsewhere, a leg of lamb is
and fava beans. marinated for hours before being slow-
Aromatic spices like sumac, za’atar, cooked over a fire.
cumin and baharat jolt dishes to life, while

88

Alongside the showstopper, two or eaten using the most versatile of utensils –
three other main dishes are served, as the hands.
well as an abundance of appetisers,
mezze, salads and sides. Food is And, just as hands are used for eating,
presented on decorative sharing they’re also used for cooking. With many
platters, family style, so guests are able traditional Middle Eastern recipes passed
to linger, and help themselves to seconds down orally from generation to generation,
and even thirds. Hot lentil soup is also measuring cups and scales are often
served, and drunk directly from the obsolete. Instead, ingredients would be
bowl, rather than eaten with a spoon. measured in pinches, spoonfuls, bunches
Meanwhile, kubba, borek and falafel are and handfuls – with everything carefully
tasted and adjusted to perfection.

FROM VIMTO TO MINT TEA, AND COFFEE A STAPLE OF MIDDLE EASTERN CUISINE AND AN
TO LOCAL WINES, MIDDLE EASTERN MEALS UNDISPUTED SUPERFOOD, DATES ARE ALSO THE UNLIKELY
SUBJECT OF BEAUTY COMPETITIONS. LOCATED IN ABU
DON’T STOP AT THE FOOD
DHABI, THE AL RATAB BEAUTY COMPETITION SEES
No Middle Eastern meal is complete FARMERS COMPETE TO WIN A £20,500 ($25,000) PRIZE.
without a selection of classic beverages,
FALAFEL HUMMUS
enjoyed before, during and after
eating. Steaming cups of cardamom page 90 page 102
tea are often drunk before meals to
aid digestion. Post feast, extra dollops - -
of sugar are added. Mint, aniseed and KUNAFA NABULSI PISTACHIO BAKLAWA
hibiscus brews are also popular across
the region, while noomi basra, made page 92 page 104
from dried limes, is traditionally served
- -
in Iraq, Kuwait and Oman. IRAQUI DOLMA KUBBA HALEB
A strong hit of caffeine can also be
found in the region’s coffee. A symbol page 94 page 106
of hospitality, Arabic coffee, known
- -
as gahwa, is strong, fragrant and TABBOULEH FUL MEDAMES
rich. Typically spiced with lashings of
cardamom, cumin, saffron or cloves, page 96 page 108
it’s served in small, handleless cups,
and poured from a traditional silver - -
coffee pot. Slightly less conventional, LUQAIMAT BOREK
Vimto is incredibly popular across the
region, particularly during the month of page 98 page 110

Ramadan, when it’s served at Iftar. - -
The region also offers up a selection MAQLUBA BAMIEH BIL ZEIT

of spicy, fragrant wines, that pair page 100 page 112
perfectly with Middle Eastern dishes.
In Lebanon, wine-making and cuisine

have developed hand-in-hand for
centuries. Today, the country’s Beqaa
Valley is home to a number of famous
wineries, including Châteaus Musar,

Kefraya, Ksara and Marsyas, which
all export internationally. Across the
border, Syria’s most sought after grape,
Domaine de Bargylus, is still being
produced despite the country’s recent
turmoil. Morocco also has a number

of well-established and regarded
vineyards that export across the world.

89

Um(saggekrlucaehtmteihcnfiklsfoprrueeeraec).ifptlooeur

CRISPY AND FLUFFY, AROMATIC AND AFFORDABLE, THIS
VEGETARIAN STREET FOOD HAS TURNED GLOBAL GOLDEN BOY

36 20 30 9 hrs
falafel mins
mins

Crispy on the outside and fluffy • 225 G | 8 OZ | 1 CUP CHICKPEAS • 1 TSP CORIANDER (CILANTRO)
within, falafel are the Middle East’s (GARBANZO BEANS), DRIED SEEDS, CRUSHED

most enigmatic export. Invented • 225 G | 8 OZ | 1 CUP FAVA BEANS, • 1 TSP CUMIN
by Egypt’s Coptic Christians more SHELLED AND DRIED • 1 TSP BICARBONATE OF SODA
than 1,000 years ago as a vegetarian • 1 TSP SALT
dish to be enjoyed during Lent, it • 1 BUNCH PARSLEY, FINELY CHOPPED • 1 TSP PEPPER
spread like wildfire to Palestine, • TSP CHILLI POWDER
Lebanon, Syria and Jordan. Today, • MEDIUM WHITE ONION, CHOPPED • OLIVE OIL, FOR DEEP FRYING
these golden and herby fritters can • TAHINI, FOR SERVING
be found at food stalls from Baghdad • 4 CLOVES GARLIC, CRUSHED
to Berlin, but Palestine and Lebanon
are known for producing the most • 3 TBSP PLAIN (ALL-PURPOSE) FLOUR
delicious versions, which – thankfully
– are unrecognisable from the bland • 1 TSP ZA’ATAR
imitations that clutter supermarket

shelves in the rest of the world.

STEP 1 Rinse the chickpeas and fava beans STEP 4 With wet hands, scoop out
thoroughly, and place in a large bowl with tbsp-sized portions and form into slightly
twice the volume of cold water. Leave them flattened balls. Repeat until all the mixture
to soak overnight. is used.

STEP 2 Drain and wash the chickpeas and STEP 5 Deep-fry 4-6 balls at a time in hot
fava beans. In a food blender, blitz them to a oil, for 3-4 minutes, until golden brown.
rough and chunky paste. Remove and drain on kitchen paper. Serve
with tahini.
STEP 3 In a bowl, mix the fava beans and
chickpeas with parsley, onion, garlic, flour,
za’atar, coriander seeds, cumin, bicarbonate
of soda, salt, pepper and chilli powder.
Knead to combine and let sit for 1 hour.

90

91 ©ALAMY

92 ©ALAMY

MKmasopettsdraoteiritMffegeeiserrc.itrrdaFaeidntrdnelf,ebersabeohEnuzfapetossanuyptsnoeetturodcrnoyicaa.oailtsrtny NABULSI

THIS DECADENT DESSERT OF SHREDDED PASTRY AND FRAGRANT
SWEET SYRUP OOZES WITH MOLTEN MOZZARELLA

6 25 30
mins 50 mins
mins

Palestine’s most iconic dessert, Kunafa sandwiched between crunchy pastry, For the syrup
Nabulsi can be traced back to its and dripping in orange blossom syrup • 240 ML | 8 FL OZ | 1 CUP WATER
and pistachios, it takes centre stage at
namesake city, Nablus, in the country’s special occasions and family gatherings. • 400 G | 14 OZ | 2 CUPS
West Bank. Believed to have been While purists adore the classic recipe, SUGAR, GRANULATED
experimental chefs and foodies have
invented some time in the Middle Ages, replaced cheese with Nutella and even • 1 TBSP LEMON JUICE, FRESH
versions of kunafa are found across the ice cream for a more contemporary take
region. However, to this day, Nablus is • 1 TSP ORANGE BLOSSOM WATER
on the traditional dessert.
still celebrated for its unique take on
this sweet treat. Featuring gooey cheese

STEP 1 Preheat the oven to 180°C (160°C STEP 6 In a large frying pan, melt the For the kunafa
fan) | 350°F | gas 4. butter over a medium-high heat. Once • 200 G | 7 OZ MOZZARELLA, GRATED
completely melted, set aside for 15 • 400 G | 14 OZ | 1 CUPS RICOTTA
STEP 2 In a pan, heat the water and sugar minutes. Skim off any foam using a spoon, • 5 TBSP CASTER SUGAR
over a medium-high heat. Once boiled, then strain the butter through a wire • 400 G | 14 OZ SHREDDED KATAIFI PASTRY
reduce to a medium heat and add the lemon sieve, lined with cheesecloth, to remove • 450 G | 16 OZ | 2 CUPS UNSALTED
juice. Let it simmer for 10 minutes, until it any solids.
has the consistency of syrup. BUTTER
STEP 7 Pour the clarified butter over the • 1 HANDFUL UNSALTED PISTACHIOS,
STEP 3 Remove from the heat and add kataifi and mix well, ensuring all the strands
the orange blossom water, then mix well. are soaked. CHOPPED, TO GARNISH
Transfer to a jug and set aside to cool to
room temperature. STEP 8 Butter a 30 cm | 12 in round cake tin. STEP 10 Once it is ready, remove from
Layer the base with half of the kataifi and the oven and loosen the edges with a knife.
STEP 4 In a bowl, mix the grated mozzarella, press down gently. Place a large serving plate over the cake
ricotta and caster sugar. Set aside. tin. Carefully flip the baking dish onto
STEP 9 Add a layer of the cheese the plate. 
STEP 5 In a separate heatproof bowl, mixture, avoiding the edges of the tin, then
gently loosen and separate the kataifi top with the remaining pastry. Bake for STEP 11 Garnish with pistachios and drizzle
strands – sprinkle with water to moisten about 30 minutes, until the pastry is with the syrup. Serve immediately with a
if needed. golden brown. generous helping of cream.

93

DOLMA ovaTmedogidetmtaotaahfnrkerieiealcxantetmhr,.aisbsicmmaunppedlayl

MORE THAN A MEAL, DOLMA IS A
TIMELESS FAMILY TRADITION

A true labour of love, this one-pot 6 1hr 30
wonder features aubergines, onions, 45 mins 45 mins
vine leaves and peppers, stuffed to
the brim with tangy, tomato-infused For the filling: mins
• 370 G | 13 OZ | 2 CUPS RICE
rice. While variations of this dish • 6 CLOVES GARLIC • 2 TSP SALT
can be found across the Middle • 1 BUNCH PARSLEY • 2 TSP BLACK PEPPER
East and Mediterranean, the mix • 400 G | 14 OZ MINCED LAMB For the vegetables:
of vegetables, cooked together, is • 125 ML | 4 FL OZ | CUP OLIVE OIL • 6 ONIONS
distinctly Iraqi. Time consuming • 2 TBSP TOMATO PURÉE • 4 BELL PEPPERS
and extremely labour intensive, • 75 ML | 2 FL OZ | CUP • 2 TOMATOES
dolma is reserved for special family • 2 AUBERGINES (EGGPLANTS)
gatherings, when generations often FRESH LEMON JUICE • 30 VINE LEAVES
crowd around the table to stuff, • 110 G | 4 OZ | CUP For simmering:
roll and fill the pan together. Once • 950 ML | 33 FL OZ | 4 CUPS
cooked, everyone eagerly waits as POMEGRANATE MOLASSES
the pan is quickly flipped upside • 3 TBSP SUMAC WATER, HOT
down, to reveal a perfect mountain • 1 TBSP BAHARAT • 1 TSP SALT
• 1 TSP CURRY POWDER • 1 TBSP LEMON JUICE
of steaming dolma. • 1 TBSP TAMARIND PASTE
and add to the bowl with the onions for the
STEP 1 Wash the rice and leave to soak in stuffing. Set the outside and tops aside. place them in a bowl with cool water.
cold water for 30 minutes. STEP 6 Slice the tops off the aubergines, STEP 8 Add the contents of the stuffing
scoop out the insides and add to the bowl to a food processor, along with the
STEP 2 Peel the onions and make a slit stuffing bowl. Keep the outsides and tops. garlic cloves and parsley, then blitz until fine.
lengthwise halfway through, being careful STEP 7 Gently separate the vine leaves and Transfer back to the stuffing bowl.
not to go past the core. STEP 9 Drain and wash the rice and add

STEP 3 Place the onions in a microwave for
2 minutes, until slightly tender. Wash them
in cold water, and carefully peel off the first
4-5 layers of each onion and set aside. Put
the rest of the onion in a mixing bowl.

STEP 4 Slice the tops off the peppers and
rinse the inside, removing any seeds. Set the
peppers and their tops aside.

STEP 5 Slice the tops off the tomatoes and
gently remove the insides with a spoon,

94

to the stuffing bowl, along with the lamb.
Combine well and set aside.

STEP 10 In a separate bowl, whisk together
the olive oil, tomato purée, lemon juice,
pomegranate molasses, sumac, baharat, curry
powder, salt and pepper. Then add the to the
stuffing bowl and combine well.

STEP 11 Grease the bottom of a saucepan.

STEP 12 Gently fill the onions with the
stuffing mix and add them to the bottom of
the pan.

STEP 13 Stuff the aubergines and prick the
outside 4 times with a sharp knife. Replace
their tops and add them to the pan, filling in
any gaps.

STEP 14 Next, stuff the peppers and prick
the outside 4 times with a sharp knife.
Replace their tops and add them to the pan,
filling in any gaps.

STEP 15 Stuff the tomatoes and prick the
outside 4 times with a sharp knife. Replace
their tops and add them to the pan, filling in
any gaps.

STEP 16 Lay the vine leaves flat and remove
the stalks. Place a spoonful of filling across
the middle of the leaf horizontally. Fold the
bottom of the leaf up and over the filling.
Fold in the sides before rolling the rest of the
leaf. Place these on top of the vegetables.

STEP 17 Using a large spoon, press
everything down gently.

STEP 18 In a jug, mix the hot water, salt,
lemon juice and tamarind.

STEP 19 Slowly, begin adding water to the
pan a little at a time. Press down on the
vegetables gently between cups to remove
air bubbles. Stop when the water reaches
the same level as the vegetables. Place a
heatproof plate on top of the vegetables.

STEP 20 Cook on a medium heat for 5
minutes and bring to the boil. Then turn the
heat to low and simmer for 40 minutes.

STEP 21 Remove the lid and plate.

STEP 22 Place a large platter on top of the
pan. Holding both the pan and the platter,
carefully flip the pan upside down onto the
platter so the dolma tips out.

STEP 23 Carefully remove the pan, and
serve immediately.

95

96

Tiambbembtshoteeudalbfieatsuheotlreagclakauyfnenrl,adbwhbvuuoeohtuupeetrraata,.httsoeehtnneacsse NO LEBANESE FEAST IS COMPLETE WITHOUT THIS
ZINGY, PARSLEY-CENTRIC DISH

4 15 30
mins mins

Hailing from the mountains of Lebanon it’s the abundance of pungent flat-leaf • 75 G | 2 OZ | CUP FINE
and Syria in the Middle Ages, the zesty parsley that truly sets this dish apart. BULGUR WHEAT
tabbouleh salad was initially mocked for And learning how to prepare it properly
its lack of meat. Today, it’s popular across is the secret to its success. First, parsley • 4 BUNCHES FRESH FLAT-LEAF PARSLEY,
the Middle East and Europe, but forms should only be washed in cold water and WASHED, STEMS REMOVED, FINELY SLICED
an inseparable part of Lebanese culture gently patted dry. Second, it needs to be
– the guest of honour at every family carefully sliced with a sharp knife, not • 1 BUNCH MINT, FINELY CHOPPED
dinner and special occasion. Made from chopped, so that it doesn’t get bruised
tomato, onion, mint and bulgur wheat, • 3 MEDIUM TOMATOES, FINELY CHOPPED
or squashed.
• 1 MEDIUM WHITE ONION,
STEP 1 Place the bulgur wheat in a bowl and water, and add to the mixing bowl with the FINELY CHOPPED
cover with 21/2 cm | 1 in of water. Let it sit for herbs and vegetables.
30 minutes, until it has doubled in size. • 125 ML | 4 FL OZ | CUP FRESH
STEP 4 Add the lemon juice, olive oil, salt LEMON JUICE
STEP 2 Add the carefully prepared parsley and pepper, then mix thoroughly. Adjust the
(see the advice above), mint, tomatoes and seasoning to taste. • 4 TBSP EXTRA VIRGIN OLIVE OIL
onion to a mixing bowl.
• SALT AND PEPPER, TO TASTE

STEP 3 Drain the bulgur wheat when it is
ready, gently squeezing out any remaining

97

finctSrioasiessherpnevsydoesouatcnhrnoeeoadtkslhfuiyrenqeoygasu’hirt’mveh. eeamt

DEEP-FRIED AND DRIZZLED IN DATE SYRUP, THESE BITE-SIZE
DUMPLINGS ARE THE MIDDLE EAST’S ANSWER TO THE DOUGHNUT

36 25 1 hr 1 hr

luqaimat mins

A dish of sweet fritters, luqaimat dates across the Gulf countries of Oman, the • 1 TBSP WHITE GRANULATED SUGAR
back to the early Medieval period. Not United Arab Emirates, Kuwait, Qatar,
only was this syrupy treat mentioned Bahrain and Saudi Arabia, where the • 60 ML | 2 FL OZ | CUP
in a 13th-century Abbasid cookbook, recipe has changed very little over WARM WATER
the centuries. Relished year-round, it
but it even makes a brief cameo in takes centre stage during the month • 2 TSP ACTIVE DRY YEAST
One Thousand and One Nights. Today, of Ramadan. The perfect luqaimat are
luqaimat, which literally means ‘bite- crispy on the outside, but the soft, airy • 300 G | 10 OZ | 2 CUPS PLAIN (ALL-
PURPOSE) FLOUR
sized’, remains popular across the dough should melt in the mouth.
Middle East, but is particularly beloved • TSP SALT

STEP 1 Dissolve the sugar in the warm water STEP 5 Take 1 tbsp of batter and gently • TSP GROUND CARDAMOM
and stir in the yeast. Cover and let sit for roll it into a ball with your hands. Carefully
10 minutes, or until frothy. place it in the vegetable oil using a • TSP SAFFRON
greased spoon. If necessary, push the
STEP 2 In a bowl, mix the flour, salt, batter off using another spoon. Fry 6 pieces • 60 ML | 2 FL OZ | CUP
cardamom, saffron and cold water. Blend at a time. COLD WATER
well until the mixture is lump-free and the
consistency of cake batter. STEP 6 After frying for one minute, • VEGETABLE OIL, FOR FRYING
turn the dumplings regularly using a
STEP 3 Gradually add the yeast mixture wooden spoon or spatula to ensure they • DATE SYRUP, ROOM TEMPERATURE
to the flour mixture. Continue stirring until cook evenly.
smooth, slightly bouncy and able to hold • SESAME SEEDS, TO GARNISH
its shape when lifted with a spoon. Cover STEP 7 When the dumplings float to the
and set aside for 1 hour, until the mixture surface and become golden brown, remove
doubles in size. them from the oil, and place them on
kitchen roll to drain.
STEP 4 Fill a deep pan half-full with
vegetable oil and heat. When hot, reduce to STEP 8 While hot, roll the dumplings in date
a medium heat. syrup and sprinkle with sesame seeds.

98

99

otyraoanggSgodheycIour,rolvralpnoetqidpcawiikmnosilfttdeyehadnlcmaeutm.acsbaiunadnmd,egaaboodef rd,

THIS SUBTLY SPICED FEAST OF RICE, MEAT AND VEGETABLES
IS FLIPPED UPSIDE DOWN JUST BEFORE SERVING

6 30 1 hr
mins
50 mins

• 3 AUBERGINES (EGGPLANTS), CUBED • 1 ONION, CHOPPED With layers of richly spiced chicken,
• 550 G | 19 OZ | 3 CUPS WHITE RICE fried vegetables and fluffy rice,
• 1 CAULIFLOWER • 1 L | 53 FL OZ | 6 CUPS WATER
• 4 TBSP TURMERIC this ever-popular dish is deliciously
• 600 G | 21 OZ CHICKEN BREAST • 1 TSP SALT comforting. The show-stopper at
• 6 TBSP OLIVE OIL, PLUS MORE dinner parties and family gatherings,
• 70 G | 2 OZ | CUP PINE NUTS, maqluba is cooked in a large pot
FOR GREASING ROASTED, TO GARNISH and flipped onto a platter moments
before serving, hence its name, which
• 90 G | 3 OZ | CUP POMEGRANATE literally means ‘upside down’. Popular
SEEDS, TO GARNISH across Palestine and Iraq, the dish
can be traced back to a 9th-century
STEP 1 Soak the aubergine cubes in warm, the cauliflower. Cook until golden poem by Prince Ibn Al Mahdi and a
salty water for 30 minutes. brown, turning occasionally. 10th-century Baghdadi cookbook.
While the dish should look like a cake
STEP 2 Wash the rice thoroughly and soak STEP 6 Remove the cauliflower and once flipped, the ingredients vary
in cold water for 30 minutes. leave to drain on some kitchen towel. from household to household. Some
make maqluba with chicken and
STEP 3 Separate the cauliflower into florets. STEP 7 Using the leftover oil, add the cauliflower, others add aubergine or
Wash and leave to drain on kitchen towel. onion and cook until soft. Remove and
Then, in a bowl, mix the cauliflower with leave to drain on kitchen towel. use lamb instead.
2 tbsp of turmeric.
STEP 8 Add 2 tbsp of oil. Once hot, STEP 10 Add 2 tbsp of oil to the pan.
STEP 4 Slice the chicken into 2.5-cm | 1-in add the chicken. Cook for 10 minutes, Once hot, add the aubergine and fry for 10
pieces and then, in a bowl, mix with turning to ensure that all sides are minutes, turning until golden brown on
2 tbsp of turmeric. sealed. Remove and leave to drain on all sides. Remove and leave to drain on
kitchen towel. kitchen towel.
STEP 5 In a frying pan, heat 2 tbsp of oil
over a medium-high heat. Once hot, add STEP 9 Drain the aubergine and pat dry. STEP 11 Drain the rice and rinse thoroughly.

STEP 12 In a saucepan, heat the water over
a medium-high heat and bring to the boil.
Add the rice and salt, and bring back to the
boil. Let it boil for 5 minutes.

STEP 13 Reduce the heat to low and simmer
for another 15 minutes, stirring occasionally.

STEP 14 Begin testing if the rice is cooked –

100