It’s been a long time that I’ve wanted to share a special gift with you. Last year, I received a very kind and exciting message from the Chef and Author Joudie Kalla, telling me that she was writing a cookbook – Palestine on a Plate – and wanted to add my Kaak with Sesame recipe into her book. What a surprise, and of course I replied yes!
Time flew, and in September I received a copy of the book. I was happy to see my own recipe published in a book, but was so keen to discover so many new ones! The book is a beautiful homage to Palestinian food and features many great recipes from her mom, aunts, and grandma, reminding me a lot of my family culture.
Today, I’ve prepared a delicious smoky eggplant dip (mutabbal) served with pita bread. Simple yet so delicious, both of these recipes are adapted from the book Palestine on a Plate, which I highly recommend!!
Time to go to Fiesta Friday #154
For the Mutabbal:
- 2 large aubergines
- Salt (to taste)
- 2 tablespoons of tahini
- 60ml Greek yogurt
- Juice of 1 lemon
- 1 garlic clove
- Pomegranate seeds
- Extra virgin olive oil
- Start roasting the aubergines over a gas flame.
- Turn the aubergines (from time to time).
- When they are completely roasted, remove them from the flame and set them aside on a plate for a few minutes.
- Remove the skin carefully.
- Open the skin and remove the flesh.
- Chop into very small pieces the aubergines.
- In a large hollow plate, place the chopped aubergines, the tahini, the Greek yogurt, the salt, the chopped garlic and the lemon juice.
- Mix all the ingredients together.
- Drizzle the top with some extra virgin oil.
- Sprinkle some pomegranate seeds and refrigerate before serving.
For the Pita Bread:
- 400g plain flour/all purpose flour
- 4g fresh yeast
- 1 teaspoon of sugar
- A pinch of salt
- 240ml of lukewarm water
- 3 tablespoons extra virgin olive oil
- In the mixing bowl of a stand mixer add the flour and the sugar.
- Crumble the fresh yeast in the middle and add the salt on the side.
- Slowly pour the lukewarm water into the mixing bowl.
- Start to mix all the ingredients with the hook of your stand mixer on a low speed.
- Pour the olive oil.
- Gradually, mix on a high speed until the dough becomes elastic and detaches from the bowl.
- Transfer the dough into a greasy bowl and cover it with a clean kitchen cloth, and let the dough rise for 1 hour.
- After 1 hour, transfer the dough onto a clean floured surface, punch it down gently to release the air.
- Preheat the oven to 240C degrees.
- Divide the dough into 4 equals balls (for me, you could do more or less depending on the size you want them).
- Line a wax paper on a large tray.
- With a rolling pin, flatten each ball into a round shape and put them on the large tray.
- Let them rise for 1o minutes.
- Bake for 15 minutes (more or less depending on the oven or until they puffed up).
- Remove from the oven and serve with the Mutabbal.