An Ottolenghi Dinner

Baked Lamb Kubbeh

Ever since Mr. BT gave me the Plenty cookbook I have been wanting to make everything in the book. Most of the recipes are perfect for the scorching summer when no one feels like cooking. The Friday before last it was blazing hot, and the thought of spending all morning in the kitchen did not appeal to me. I made two quick and easy Ottolenghi dishes: one was a baked lamb pie that I found on his Guardian weekly column and the other came from the cookbook.

Kibbeh, kibbe, kubbeh or koubeiba, which means dome or ball in Arabic, can be found in Iraq, Kurdistan, Lebanon, Syria, Jordan, Egypt and Israel. Kibbeh Nabelsieh is the better recognized torpedo-shaped kubbeh with a shell of bulgur  and lamb that is ground to a paste and filled with ground lamb, spices and pine nuts. There is also Kubbat Haleb which is made with a rice crust and named after Aleppo. This version is served anytime, but especially made during Pesach in a Jewish home.

Kubbeh soup dumplings are made with a semolina shell and filled with ground lamb or preserved lamb. Kibbeh Nayyeh is finely chopped raw lamb or beef mixed with fine bulgur and spices, such as Baharat. There is also Kibbeh bel-saniyeh which is made with a decorative top or covered with a tehina sauce like I made.

The perfect match to the baked lamb pie was a refreshing and light salad with green beans, peas and mangetout, which are called snow peas in the United States.

Baked Lamb Kubbeh

Baked Lamb Pie - Kibbeh bel-saniyeh

Serving Size: 6 serving as a light main course and 8 as a first

125 grams (1/2 cup) fine bulgar wheat

5 tablespoons olive oil

2 garlic cloves, crushed

2 medium onions, finely chopped

1 green chilli, finely chopped

350 grams (3/4 lb) minced lamb

1 teaspoon ground allspice

1 teaspoon ground coriander

2 tablespoons roughly chopped coriander

60 grams (2 ounces) pine nuts

3 tablespoons roughly chopped parsley

2 tablespoons self-raising flour

Salt and black pepper

50 grams (3-1/2 tablespoons) tahini paste

2 teaspoons lemon juice

1 teaspoon sumac

Preheat the oven to 180C (350F).

Line a 20cm (8-inch) spring-form pan with parchment paper. Put the bulgur in a bowl, add 200 milliliters (1 cup) of tap water and set aside for 30 minutes.

Place four tablespoons of oil in a large frying pan and saute the garlic, onion and chilli on medium-high heat until soft. Place in a bowl and set aside. Cook the lamb on high heat and cook until brown. Add the onion mixture back to the pan and add the spices, coriander, salt, pepper, and most the pine nuts and parsley. Cook for a couple of minutes and remove from the heat. Taste and adjust the seasonings, if necessary. You want the spiciness to come through the lamb.

Check if the water has been absorbed by the bulgar, if not, then strain it through a fine sieve and place back in the bowl. Add the flour, a tablespoon of oil, a quarter-teaspoon of salt, and a pinch of black pepper. Work into a pliable mixture, with your hands, until it just holds together. Push the bulgar mixture firmly into the base of the spring-form pan until it is compacted and level. Spread the lamb mixture evenly on the top and press down. Bake for 20 minutes.

In a medium bowl, whisk together the tahini, lemon juice, 50ml (3 tablespoons) of water and a pinch of salt. The sauce should be thick, yet pourable. Spread the sauce on top of the kubbeh, sprinkle on the remaining parsley and pine nuts and bake for 10 minutes until the tahini is set and the pine nuts are golden.

Before serving, sprinkle the sumac and drizzle a little olive oil on top. Cut into wedges.

http://www.baronesstapuzina.com/2011/08/06/an-ottolenghi-dinner/

Green Beans Salad with Mustard Seeds and Tarragon

Green Bean Salad with Mustard Seeds and Tarragon

Serving Size: 4

250 grams (1/2 lb) French green beans, trimmed and blanched

250 grams (1/2 lb) mangetout (snow peas), trimmed and blanched

250 grams (1/2 lb) green peas (fresh or frozen), blanched

2 teaspoons coriander seeds, roughly crushed with a mortar and pestle

1 teaspoon mustard seeds

3 tablespoons olive oil

1 teaspoon nigella seeds

1/2 small red onion, finely chopped

1 mild fresh red chilli, seeded and finely diced

1 garlic clove, crushed

Zest of 1 lemon

2 tablespoons chopped fresh tarragon

2 handfuls baby chard leaves or other mixed baby leaf lettuce (optional)

Coarse sea salt

Combine the blanched green beans, mangetout and green peas in a large bowl.

Place the oil in a small frying pan over medium heat. Add the coriander seeds and mustard seeds. When the seeds begin to pop, pour the contents over the bean mixture. Toss together and add the nigella seeds, red onion, chilli, garlic, lemon zest and tarragon. Mix well and season with salt to taste.

Just before serving, gently fold the chard leaves and serve.

http://www.baronesstapuzina.com/2011/08/06/an-ottolenghi-dinner/

Roasted Butternut Squash with Sweet Spices, Lime and Green Chilli

When it is hot and steamy out, we don’t feel like having a big heavy meal. On Saturdays we usually have brunch consisting of bread, cheese, a frittata or omelet and a salad. This Saturday, I finally served two dishes I made from the Plenty cookbook, written by Israeli chef Yotam Ottolenghi, that Mr BT bought for me on our trip to the States and London last month.

One of the dishes I made was butternut squash that I roasted with freshly ground cardamom and allspice and served with wedges of fresh lemon (couldn’t find any limes in the market) and a lemon, yogurt and tehina dressing that was light and refreshing and had a completely unexpected mixture of tastes. You can serve this as a meze with other salads, a first course or a side dish.

I can’t wait to try more recipes from this cookbook.

Roasted Butternut Squash with Sweet Spices, Lime and Green Chilli

Roasted Butternut Squash with Sweet Spices, Lime and Green Chilli

Serving Size: 4 to 6

2 whole limes

4 tablespoons olive oil

1 medium butternut squash (about 900g or 2lbs)

2 tablespoons cardamom pods

1 teaspoon ground allspice

1/2 cup (100g) Greek-style yogurt

2 tablespoons (30g) tahini

1 tablespoon lime juice

1 green chilli, thinly sliced

10g picked coriander leaves or chopped chives

Sea Salt

Preheat the oven to 210C (400F).

Trim off the limes' tops and tails using a small paring knife. Section the lime using the technique shown here. Cut each section into thirds. Place them in a small bowl, sprinkle with a little salt, drizzle with 1 tablespoon of olive oil, stir and set aside.

Cut the butternut squash in half lengthways, scoop out the seeds and discard, Cut each half, top to bottom, into 1 cm thick slices and lay them out on a large baking sheet lined with parchment paper.

Place the cardamom pods in a mortar and use the pestle to get the seeds out of the pods. Discard the pods and pound the seeds into a rough powder. Transfer to a small bowl, add the allspice and the remaining 3 tablespoons of oil, mix and brush over the butternut slices. Sprinkle with sea salt and place in the oven for 15 minutes or until fork-tender. Remove from the oven and set aside to cool. Peel off the skin or leave it on if you prefer.

Whisk together the yogurt, tahini, lime juice, 2 tablespoons of water and a pinch of salt. The dressing should be thick but runny enough to pour; add more water if necessary.

To serve, arrange the cooled butternut slices on a serving platter and drizzle with the yogurt dressing. Spoon over the lime pieces and their juices and scatter the chilli slices on top. Garnish with the coriander or chives and serve.

http://www.baronesstapuzina.com/2011/07/16/roasted-butternut-squash-with-sweet-spices-lime-and-green-chilli/

Shavuot Ideas -Baby Lettuce Salad with Pears, Blue Cheese and Candied Walnuts

We served this salad between the amuse bouche and main course as a light refresher, but you can also serve this before the dessert course. Irene chose Dalton Winery, Fume Blanc, 2008 to serve with the salad. This wine is aged in oak barrels and was a lovely crisp wine that I have also served with a fish course.

Baby Lettuce Salad with Pears, Blue Cheese and Candied Walnuts

Serving Size: 6

1 tablespoon sherry vinegar

1 teaspoon minced shallot

2 tablespoons extra-virgin olive oil

1 1/2 teaspoons walnut oil or avocado oil

Salt and freshly ground pepper

1 bag assorted baby lettuce

1 bunch of arugula (rocket), trimmed

1/2 cup whole walnuts

2 tablespoons date honey (silan)

1 medium Bartlett pear--halved, cored and thinly sliced

1/2 cup crumbled Maytag or Danish blue cheese

Preheat the oven to 180C (350F). Place the walnuts on a baking tray and drizzle the date honey over the nuts and mix until they are completely coated. Add more date honey, if necessary. Bake for 5 to 10 minutes or until golden brown. Set aside to cool.

In a large bowl, combine the vinegar and shallot. Whisk in the olive and walnut oils and season with salt and pepper. Add the lettuce, arugula, walnuts and pear slices, season with salt and pepper and toss well. Crumble the blue cheese on top and serve.

http://www.baronesstapuzina.com/2010/05/14/shavuot-ideas-baby-lettuce-salad-with-pears-blue-cheese-and-candied-walnuts/

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