If you enjoy roasted winter vegetables as much as I do and the tastes of the Middle East, then this recipe really needs no introduction. Adapted from Yotam Ottolenghi's latest book Jerusalem , this substantial and easy-to-prepare vegetarian main is an ideal nutty and earthy dish with a most pleasing layering of creamy textures and flavors to warm up the kitchen and the diners at the table. Serve anytime of year with your favorite variety of seasonal squash to nourish the body and mind.
Zahtar, a wonderfully tangy, zesty and salty combination of herbs, spices, seeds and nuts that's quite hearty and frequently served with olive oil lined bread, is straightforward to prepare at home and keeps for numerous months if saved in the fridge in a properly-sealed glass box.
Other Middle Eastern recipes from Lisa's Vegetarian Kitchen:
Zahtar (Dukkah)
Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Zahtar Dressing
Ash-e Anar (Persian Split Pea and Pomegranate Soup)
Mesopotamian Barley, Chickpea, Lentil, Tahini Soup
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