October 07, 2018
Dinner, Main Dish, Vegetables,
Eggplant, Onions, Middle Eastern, Picnic, Potluck, Weeknight Meals, Food Processor, Stove Top, Make it from scratch, Zucchini more
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"From our Sunday newspaper The Sunday Times. Times are estimated."
In a food processor, blitz the onion to a fine paste, then strain to separate the juice and puree.
Place the burghul in a bowl and use your hands to rub in the onion, juices, zest and spices and season, then pour over 3/4 cup water and fluff with a fork and set aside for about 10 minutes and then squeeze out excess water, then season to taste.
Meanwhile to make the tarator, mix all the ingredients in a bowl with 3/4 cup water and add salt to taste, then cover and set aside.
Preheat the oven to 200C.
Place fish in a bowl with the burghul, onion puree and anchovy and return to the food processor, in batches, pulsing for 2 to 3 minutes to make a fine paste (don't overwork it) and place in a bowl, add the blossom water and mix well
Grease z 30c x 22cm shallow baking dish with oil and spread the paste onto the base, creating a thin, even layer (to make this easier, dip your fingers into a bowl of iced water.
Brush with 3 tablespoon oil and place a sheet of baking paper on top, then baking beans (available from supermarkets) or dried rice and blind bake for about 15 minutes, until the kibbeh is cooked through.
Meanwhile, toss the vegetables and oil in a bowl.
Preheat a chargrill pan over high heat and add the vegetables in batches, and cook for 10 to 15 minutes, until charred and remove from the heat and set aside.
To serve, layer the vegetables on the kibbeh, drizzle with the tarator and scatter with the almonds.
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