Ezme

Adapted from an Ottolenghi recipe. 

Ingredients

2 shallots

6 garlic cloves

5 red chiles (I used Fresnos)

6 plum tomatoes

1 tbsp. olive oil

1 tbsp. tomato paste

2 1/2 tbsp. pomegranate molasses

20 g. walnuts, toasted and finely chopped

1 c. fresh mint leaves, finely chopped

1 c. fresh parsley leaves, finely chopped

1/2 c. Greek style yogurt (I used Kite Hill) 

Directions

Heat up the grill. In a large bowl, mix the shallots, garlic, chiles, tomatoes and a tablespoon of the oil. Once the grill is hot, grill the vegetables, using tongs to turn them as necessary: give the shallots about two minutes on each side, until softened and charred; grill the chiles and garlic for about five minutes, turning often, until the skins are blistered and blackened all over; and grill the tomatoes for about 10 minutes, until softened and blistered. Once cooked, lift the vegetables on to a board and leave to cool.

Once the grilled vegetables are cool, peel off and discard the chiles, garlic and tomato skins, then finely chop all the vegetables and put in a medium bowl. Stir in a 1/2 teaspoon of salt and all the remaining ingredients for the ezme, except the yogurt, then set aside.

To serve, spoon the yogurt over a large platter, spread it out evenly with the back of the spoon, then make a well in the center. Spoon the ezme on top and serve.

Basmati & Wild Rice with Chickpeas, Currants & Herbs

Adapted from Jerusalem by Yotam Ottolenghi. 

Ingredients
2 tbsp. olive oil
1/2 c. basmati rice
scant 1 1/2 cups boiling water
2 tsp. cumin seeds
2 tbsp. curry powder or garam masala
1 1/2 c. drained chickpeas
1 lb. extra firm tofu, pressed and cubed
1 medium onion, diced
1 c. dried currents
1 c. flat leaf parsley, chopped
1 c. cilantro, chopped
1 c. chopped dill, chopped
salt and freshly ground black pepper

Directions

To cook the basmati rice, pour a tablespoon of the olive oil into a medium saucepan with a tight-fitting lid and heat on high. Add the rice and 1/4 tsp of salt and stir to combine the rice and oil. Carefully add in the boiling water, lower heat to very low, cover, and let cook for 25 minutes. 

Remove the pan from the heat, remove the cover, lay a clean towel over the pan, re-cover, and let sit for 10 minutes.

Heat the remaining tablespoon of olive oil in a large, deep saucepan over high heat. Add the onion, cumin seeds and the curry and cook until fragrant. Then, add the chickpeas and tofu, as well as about a teaspoon of salt. Stir fry the chickpeas and tofu for a couple of minutes, then turn off the heat. 

Add the rice, currants and herbs to the chickpea-tofu mixture. Add salt and pepper to taste. Serve warm or at room temperature, over greens with fresh cucumber and tomatoes. 

Makes 6 servings; keeps well for over a week.

Calories = 350