This is the first recipe I have tried from the ‘Cook for Syria’ recipe book. The book is a collection of recipes from Syria, and so much more. It tells about the culture of food and sharing in Syria, builds links with people using the #CookForSyria @CookForSyria tags, and raising money for Unicef to help children affected by fighting in their beautiful country.
I served it to a visitor, and we shared a lot of stories about the ethics and politics of food. I had to make a few adaptions to fit my ingredients.
- 2 aubergines
- 6 cloves of garlic
- 1 tsp cinnamon
- 1 tsp paprika
- 1 tsp cumin
- 2 tsp za’atar (I used the mystery mixed Italian herbs, but za’atar is available from Seasoned Pioneers. )
- salt and pepper
- olive oil
- 1 red onion
- 4 chopped tomatoes
- 2 tbsp tomato puree
- 1 can chopped tomatoes
- 1 can chickpeas
- 3 tsp apple cider vinegar
- Chopped coriander to serve
- Coconut vegan yoghurt, or grated creamed coconut
- Preheat the oven to 200C
- Chop the aubergine into chunks. I split them length-ways into quarters and then slice thickly.
- Put the aubergines into a roasting tin with the spices and 4 cloves of garlic, coat with olive oil and roast for 25 to 30 minutes
- Finely chop the red onion and cook it slowly in olive oil, for around 10 minutes
- Add 2 cloves of garlic, chopped, along with the tomatoes, tomato puree and tinned tomatoes. Bring to the boil and simmer for 20 minutes
- Add the aubergine, chickpeas, salt, apple cider vinegar and cook until the chickpeas are hot.
- Serve with a garnish of coriander leaves and coconut yoghurt.
I served this with rice, and we were very full afterwards
I have tried many recipes for ratatouille, this is the best. I think I got it off the internet, with a promise that this was the most authentic.
- 1 aubergine, diced
- 4 courgettes, halved and sliced
- 300g french beans, cut to 1 inch lengths
- 4 tbsp olive oil
- 1 onion, thinly sliced
- 2 cloves of garlic, chopped
- 2 cans of chopped tomatoes
- 3/4 cup of chopped fennel leaves
- fresh basil leaves, torn
- Pinch of sugar
- Salt and pepper to taste
- Salt the diced aubergines and courgettes and set aside. Rinse the salt off after 20 minutes (I do this in a colander)
- Heat the oil in a large pan, and gently fry the onion and garlic until soft.
- Add the aubergines and courgettes, and cook for another five minutes or so.
- Add the remaining ingredients and simmer with the lid on for 20 minutes, and then with the lid off for 20 minutes. Keep a close eye and stir occasionally, to stop the mixture sticking to the bottom of the pan.
This freezes OK, but it is best reheated the day after making it.
I thought I was being brilliant and inventive and then discovered that this is a classic. There are hundreds of versions on the internet already.
- Around 250ml sweet tomato sauce
- 1 can of chickpeas
- 1 tbsp mystery herb mixture including dried chillies from a present from Italy
- 1 tbsp olive oil
- 250g pasta
- Start by bringing a pan of water to the boil, and cook the pasta for the time advised on the pack, usually around 8 to 9 minutes.
- In another pan, heat the olive oil, add the mystery herbs and after a few seconds, add the tomato sauce and bring it to a simmer.
- Drain the chickpeas and add to the tomato sauce, and bring it back to a simmer.
- When the pasta is done, drain and stir in the sauce and then serve
I had two more large beetroot left, so I made this soup, adapted slightly from Madhur Jaffrey’s Eastern Vegetarian Cooking, which I bought in 1983s. The link is to a subsequent edition.
- 2 large beetroot, peeled and diced
- 500ml water
- 1/2 tsp cumin seeds
- 4 whole cloves
- 1/2 tsp ground cinnamon, or a 2cm stick of cinnamon
- 1 tin of chopped tomatoes
- 1/2 tsp salt
- 1 level tsp ground black pepper
- Sour cream or double cream
- Cook the chopped beetroot in the water. Simmer for about an hour, to make sure the beetroot is really soft.
- Drain the beetroot, and make the liquid up to 450ml if necessary.
- Add the beetroot back to the liquor, along with the tin of chopped tomatoes and use the soup wand to liquidise
- In a saucepan, fry the spices in butter, and then add the beetroot and tomatoes, and bring to a simmer.
- Add salt and pepper to taste.
- Strain the soup through a coarse sieve to remove the whole spices, and then add the cream, and reheat.
I need to add this recipe because it is used in so many other things. I’m just about to add some recipes for meatballs and this is a prerequisite.
- 1 clove of garlic, finely chopped
- 2 tbsp olive oil
- 1 small chilli, finely chopped, or one dried chilli, crumbled
- 2 tsp dried oregano
- 3 tins of plum tomatoes
- 1 tbsp balsamic vinegar
- 1 handful of basil, roughly chopped (I have made this without, when none in the shops)
- salt and pepper
- In a large pan, gently fry the garlic in the olive oil.
- Add the chilli, oregano and tomatoes. Don’t break the tomatoes up if possible, leave them whole. Bring to the boil and simmer very gently, checking every 10 minutes or so. If it is looking dry, add water.
- Add the vinegar, and break up the tomatoes, stirring well. Add basil leaves, salt and pepper. A bit of very good olive oil can be added at this stage.
This makes a good quantity of tomato sauce, enough for one meatball recipe, and enough to serve six people.
I have no idea if this recipe is Mexican at all. I got it from my friend Kay, who I think got it from a book called the Vegetarian Epicure which I have never chased down yet.
- 2 large onions
- 4 cloves of garlic
- 2 floz olive oil
- 1/2 tsp ground ginger
- 1/2 tsp ground coriander
- 1/2 tsp ground cloves
- 1/4 tsp ground pepper
- 2 cups of white rice
- 1 1/2 pints of tomato puree (I use canned chopped tomatoes which I blend, or you could use passata)
- 2 tsp salt
- 14 floz water
- Chop the onions and garlic and lightly fry in the oil.
- Add the ginger, coriander, cloves and pepper, and stir for 30 seconds
- Add the rice and stir, cooking until the rice seems to be turning clear and beginning to brown
- Add the tomato puree, salt and water, and simmer for 25 minutes
This was one of my mother’s standard recipes, very delicious, slightly sweet and sour, and best served with rice.
- 1 1/2 lb lean pork, diced
- 1 oz fat
- 1 oz flour
- 1 lb onions
- 1/2 pint stock
- 2 tbsp red wine vinegar
- 1 tsp dried tarragon
- 4 tbsp soft dark brown sugar
- salt and pepper
- 1 dessert spoon of Worcestershire sauce
- 1 lb chopped carrots
- 1 can of tomatoes.
- Set the oven to 170C, gas 3
- Fry off the pork in the oil, and set aside
- In the same pan, gently fry the sliced onions until they are soft, and beginning to brown
- Add the browned meat with the flour, and stir for a minute or so.
- Add the stock and vinegar, and stir well, then add the sugar, tarragon, seasoning and Worcestershire sauce, and bring to the boil
- Add the carrots and tomatoes and bring to the boil again.
- Transfer to a casserole dish and cook for 3 hours in the oven
This is a very easy recipe, can’t recall where it is from. I usually have these ingredients in the house, so I can usually make this.
- 1 can butter beans
- 1 can tomatoes
- 1 1/2 pints of stock
- 1 bayleaf
- 2 onions, chopped
- olive oil or butter
- salt and pepper
- 1 tsp honey or sugar
- chopped parsley to serve
- Gently cook the onions in the olive oil until well cooked, very soft.
- Add the beans, stock, tomatoes, bayleaf and then simmer the soup for half an hour
- Season to taste, with the salt, pepper, honey.
Serve with brown toast and garnished with chopped parsley