We are eating the last of the beef we got from Dr Louise, from cattle grazed on Askernish Machair. I made this last week, so easy. It is from #CookforSyria, a recipe book that I bought two years ago. The website link also tells you a little bit more about the creation of CookforSyria, a celebration of Syrian food culture, and a fund-raiser for Unicef.
This dish is meant to be cooked in a single pot, as part of a barbecue, picnic or other al-fresco dining event.
- 500g beef, cubed
- 100g suet, beef fat or other cooking fat
- 2 aubergines, cubed
- 2 green peppers, chopped
- 2 small onions, sliced
- 300g cherry tomatoes, halved
- 125ml of Arak (or Raki, or Ouzo)
- salt and pepper
- In the pot, cover the beef in cold water, bring to the boil and simmer for 45 minutes. Any stock that is produced can be used for other dishes.
- Take the beef out of the water, and reserve the stock for another day. In the pan, fry the beef fat for a few minutes then add the chopped vegetables and the beef. Add a few spoonfuls of the stock from earlier.
- Cover and leave to simmer for 25 minutes, and then add the Arak, and simmer for a further five minutes.
- Serve with flat bread and/or rice.
This is from ‘Cook for Syria’ recipe book, from the club of the same name. The food is great, as is the idea behind the project. This recipe looks quite long, with lots of ingredients, but it didn’t involve anything complicated, and many of the steps can be done while other bits are cooking.
- 1 dessert-spoonful of olive oil
- 100g shredded cabbage, kale or brussel sprouts
- 1 tbsp sumac powder (from seasoned pioneers)
- 1 tsp red chilli flakes or powder
- 1 tbsp white sesame seeds
- 1/2 tsp salt
- 1 butternut squash, peeled, seeded and cut into wedges
- 2 tbsp olive oil
- 1 tbsp fresh thyme leaves
- 1 tbsp runny honey
- salt and pepper
- 2 onions, finely sliced
- Olive oil
- 160g puy lentils or other green lentils
- a bay leaf
- 160g basmati rice
- juice of 2 lemons
- 1 tsp cumin seeds
- 1 tsp ground cumin
- olive oil
- 1 tbsp tahini
- 6 tbsp greek yoghurt
- Coriander leaves, chopped.
- To make the cabbage/kale layer, chop the leaves and mix with the sumac, chilli, sesame seeds, 1/2 tbsp olive oil and 1/2 tsp salt, and put it into a roasting dish. Roast for 15 minutes at 150C
- To make the butternut squash layer, mix the squash with 2 tbsp olive oil, thyme leaves, honey, salt and pepper. Put this into another roasting dish and roast for 30 minutes at 180C
- The rice layer has more steps. First of all, slice the onions finely, and fry gently in olive oil until beginning to brown and caramelise. Set aside.
- Rinse the green lentils in cold water, then cook in plenty of boiling water with the bay leaf and a pinch of salt. Bring to the boil and then simmer for 20 minutes. Drain and set aside.
- Rinse the rice in cold water, then cook in plenty of boiling water for around 6 minutes, drain and rinse with cold water, and return to the pan. Leave the pan in a warm place for 15 minutes.
- Mix the lentils with the rice, the fried onions, and add the lemon juice.
- Make the yoghurt dressing: heat 1 tbsp olive oil in a small pan, then add the cumin seeds. After a minute, add the ground cumin, stir, and then beat into the yoghurt, with the tahini.
- Take 1 large platter, and put the rice and lentil mix at the bottom, then the squash, and top with the cabbage, garnish with coriander leaves.
- Guests should help themselves, adding as much of the tahini/yoghurt dressing as they wish.
Just testing out some of the recipes in the ‘Cook for Syria’ – some of them look quite complicated, or involve ingredients that I can’t get. This recipe was tasty, but I think the original meatball recipe in the book needs a little boost.
- 450g minced beef
- 50g breadcrumbs (I used panko) OR stick one slice of stale bread in a blender.
- 2 handfuls of parsley, chopped
- 1 onion, roughly chopped
- 1/2 tsp ground cumin
- 1/4 tsp chilli powder
- 1 egg yolk
- salt and pepper
- 1 butternut squash, peeled and deseeded
- 1 clove of garlic
- 2 tbsp tahini
- juice of 1 lemon
- 2 tbsp plain yoghurt
- 2 tbsp water
- pine nuts
- Heat the oven to 180C
- Chop the butternut squash into cubes, season with salt and pepper, and roast for 30 minutes.
- Meanwhile put the roughly chopped onion in a blender with the parsley, and blend until the onion is finely chopped.
- In a large bowl, mix the mince, breadcrumbs, parsley, onion, cumin, chilli, and egg yolk. Season with 1 level teaspoon of salt and a good grating of black pepper. Get your hands right into the mixture and really knead it together so that it is smooth and consistent.
- Shape into small meatballs about the size of a ping-pong ball, and put onto a roasting tray.
- When there is still 15 minutes left for the squash to cook, put the meatballs into the same oven, and roast the meatballs and squash for a further 15 minutes.
- Meanwhile, mix the tahini, crushed garlic, yoghurt, lemon juice and water in a bowl until it is very smooth. Season with salt and pepper.
- Toast the pine nuts in butter for a couple of minutes, until beginning to brown.
- In a warmed serving dish, layer the meatballs and squash, drizzle over the tahini sauce and garnish with toasted pine nuts. The dish should be placed on the table so that guests can serve themselves.