Maghmour and Batikh

 

This has been the goto dish in our house in recent months.  Inspired by the beautiful Palestinian restaurant Akub in Notting Hill I have been trying out different Lebanese and Palestinian dishes that take you far away from the ordinary hummus that is ubiquitous of the area.

Maghmour plated up with some shop bought flatbreads

Maghmour

Ingredients

2 aubergines (cut into 2cm cubes)

Olive oil

1 onion, finely chopped

3 garlic cloves, finely chopped

2 tsp allspice

1 tsp ground cinnamon

Tin of tomatoes, chopped

1 tbsp lemon juice

Tin of chickpeas or 400 g of pre-cooked chickpeas

Water

Finely chopped flat-leaf parsley to garnish

Seasoning

 

Instructions

 

1. If using an oven preheat to 230C (445 F) and line 2 baking sheets with baking paper. 

2. Take the cubed aubergines and coat with olive oil and some salt. Transfer to the baking sheets and roast until nearly softened; around 15 minutes.   I tend to use an air fryer on 185C for 15 minutes to cook the aubergine.

3. Heat a large saucepan over a medium/low heat and add the onion with about 2 tbsp of olive oil.  Cook for about 8 to 10 minutes.

4. Add to the pan the garlic, allspice, cinnamon and salt and pepper.  Fry for 30 seconds and then add the tomatoes and a little water (about 100ml). mix well and leave to simmer for 10-15 minutes.

5. Add the lemon juice, roasted aubergine and the cooked chickpeas and continue to simmer until the aubergine is completely soft (about 10-20 minutes). Check the seasoning and add more salt, pepper and lemon juice if needed.

6. Server warm or at room temperature with a garnish of finely chopped parsley.  I normally serve with Batikh and a store bought flatbread...

Maghmour - chickpeas and aubergine

Batikh

Batikh - Watermelon and Rosewater Salad

This Batikh has been has been haunting me eversince I went to Akub last year.  I make this nearly ever week and revel in the freshness.  You can riff on the recipe and use a mix of melon and watermelon, add pomegranate seeds or maftoul (giant cous cous), try it with orange blossom water and even add some dukkah. I tried to stay true to the salad that I received at Akub last year but not sure if I have cracked it yet... If there is one recipe to try EVER - try this really simple dish.

Ingredients (Serves 4-6)

• 500g watermelon, 2cm cubes (if you can source try some Palestinian/Lebanese melon)
• 1-2 tsp rosewater
• 1 tsp orange blossom water (optional - I have added this on occasion)
• 2 tbsp extra virgin oil
• Salt and pepper
• Black olives (I find that pitted Kalamata olives are good but I have made with green olives as well)
• 50 g almonds coursely chopped (I have come across recipes using pistachio nuts so you could use those as an alternative)
  
• 1 handful mint, coursely chopped (you could use fresh majarom if you can source it)
• 1 handful parsley, coursely chopped
• 1-2 tsp sumac
• 1 tbsp pomegranate molasses
• Sprinkle of pomegranate seeds (optional - again I have found recipes with pomegranate seeds included so this is completely optional)
  

Instructions

1. Sprinkle the rosewater and if you are using orange blossom water over the watermelon cubes and allow to macerate for about 15 minutes.
2. Mix the pomegranate molasses and olive oil.
3. In a bowl mix the watermelon cubes, with the olives. Add the herbs, and seasoning followed by the nuts and sumac.  Finally drizzle the pomegranate and olive oil mix and gentle turn the salad in that dressing.  
4. Decant into a different bowl and dress with more herbs and a sprinkle of pomegranate seeds if you are using them.

Batikh