What higher option to welcome the weekend than with the scent and sound of herb-loaded ijeh frying? It is a thick, scrumptious frittata-like combination of courgettes, leeks, peas, herbs and eggs, and in Palestine it’s typically made with finely chopped onions, too. I at all times hold a few tins of ful (fava beans) in my pantry for these instances once I crave a fast and satisfying late breakfast or weekend lunch. When easy toast and butter received’t do the trick and I’m in want of one thing extra substantial and savoury, that’s when fava beans come to the rescue.Aubergine and fava beans with eggs (bitinjan w ful ma’ beyd; pictured prime)You may substitute the eggs with feta for an extra-creamy and salty contact. Alternatively, the dish works fantastically as a vegan dish with out the eggs. If fava beans aren’t accessible, you’ll be able to simply substitute them for different tinned beans. Be certain that to season the beans generously and serve them with contemporary crusty bread or flatbread. It is a actually filling and satisfying meal that by no means fails to impress.Prep 15 minSteep OvernightCook 50 minServes 4For the sumac onions1 massive purple onion, peeled, halved and thinly sliced1½ tbsp sumac100ml apple cider vinegar3 tbsp lemon juiceSaltFor the aubergines, beans and eggs2 medium aubergines (about 630g)80ml olive oil, plus further to serveSalt and black pepper1 onion, peeled and finely chopped (175g)6 garlic cloves, peeled and crushed1 small piece of ginger, peeled and finely grated (20g)1 inexperienced chilli, finely chopped, seeds and all (20g)1 tsp chilli flakes1 tsp floor cumin½ tsp floor cinnamon1½ tsp tomato paste2 plum tomatoes, chopped into 2cm chunks (300g)400g tin chopped tomatoes400g tin fava beans, drained15g contemporary coriander, roughly chopped, plus further to serve4 massive eggs30g sumac onions (see above and technique)For the sumac onions: pack the sliced onion right into a 400ml jar for which you’ve a lid. Add the sumac and put aside. Put the vinegar, 100ml water, lemon juice and a tablespoon of salt in a medium bowl and whisk till the salt dissolves. Pour the vinegar combination over the onions, cowl and provides them a mild shake. The onions are able to eat the following day, although they’ll hold within the fridge for as much as three weeks.Warmth the oven to 240C (220C fan)/475F/fuel 9. Minimize the aubergines into 4cm chunks and put in a big bowl. Combine properly with 40ml oil, half a teaspoon of salt and a great grind of black pepper, then unfold out on a big oven tray lined with baking paper. Roast for 25 minutes, or till very delicate and evenly browned, then take away from the oven and put aside.In the meantime, make the sauce. Put the remaining oil in a big saute pan on a medium-high warmth. Add the onion and saute for about seven minutes, till delicate and evenly browned. Add the garlic, ginger, inexperienced chilli, chilli flakes, spices and tomato paste, and prepare dinner for one more minute, or till aromatic.Add the chopped tomatoes, tinned tomatoes, fava beans, 300ml water, a teaspoon and 1 / 4 of salt and a great grind of pepper, flip down the warmth to medium and prepare dinner for quarter-hour, or till thickened.Add the aubergine chunks and prepare dinner for an additional three minutes. Stir within the coriander, then flip down the warmth to medium-low. Make 4 wells within the sauce and crack an egg into every properly. Gently swirl the egg whites with a fork a bit bit, taking care to not break the yolks. Simmer gently for seven or eight minutes, till the egg whites are set and the yolks are nonetheless runny. Cowl the pan with a lid for the previous couple of minutes, to hurry issues up.Depart to settle and funky for a few minutes, then garnish with the sumac onions, coriander, a drizzle of olive oil and a bit salt on the eggs.Courgette and leek ijeh (Arabic frittata)Sami Tamimi’s courgette and leek ijeh.Good with chopped salad, shatta and heat bread.Prep 10 minCook 1 hrServes 4–6250g frozen peas, defrosted2 courgettes (300g)1 small onion (150g)1 massive leek, trimmed, finely chopped, washed and dried (175g)50g plain flour15g contemporary parsley, finely chopped10g contemporary mint leaves, thinly shredded1¼ tsp dried mint1 tsp aleppo chilli flakes, or common chilli flakes½ tsp floor turmeric1 tsp dill or fennel seeds, barely crushed3 massive eggs, evenly beatenSalt and black pepper3 tbsp olive oilLemon wedges, to serveSoured cream, to servePut the peas in a meals processor and blitz for just a few seconds till barely crushed however not mushy. Switch to a big bowl.Trim the courgettes and peel the onion, then, utilizing the coarse aspect of a field grater, grate each on to a clear tea towel or muslin. Collect up the ends of the towel and twist onerous over a bowl to squeeze out as a lot liquid as doable. Add the grated courgettes and onion to the peas, then add the leek, flour, herbs, spices, eggs, a teaspoon and three-quarters of salt and a great grind of black pepper. Combine properly to type a uniform batter.Put a big (28cm) shallow nonstick pan for which you’ve a lid on a medium warmth and add the oil. When the oil is sizzling, add the ijeh combination, smoothing it right down to make a good patty. Partly cowl the pan, then go away to prepare dinner on a low warmth for about 17 minutes, shaking the pan just a few instances to ensure it doesn’t follow the underside and operating a rubber spatula across the sides.When the perimeters begin to go golden brown, get a big flat plate and place it over the pan. Rigorously invert the pan, plate and all, so the ijeh finally ends up on the plate, then slide it again into the pan raw aspect down and prepare dinner uncovered for quarter-hour extra, till it’s agency and cooked via.To serve, slide the ijeh on to a platter, squeeze over a bit lemon juice and serve with lemon wedges and soured cream on the aspect.Palestinian egg and chips (Batata w beyd)Sami Tamimi’s batata w beyd (AKA Palestinian-style egg and chips).That is the Palestinian equal of egg and chips, and is often loved as a hearty and comforting meal. It’s a easy but fulfilling dish, made with fundamental components. Batata w beyd is usually served as a predominant course, accompanied by sides of chopped greens, pickles, shatta and bread. Excellent for breakfast, lunch or dinner, its simplicity makes it a preferred alternative for dwelling cooks.Prep 5 minCook 45 minServes 44 massive potatoes (1.15kg)4 tbsp sunflower oil, plus 1 tsp further for the onions30g butterSalt and black pepper2 medium onions, peeled and finely chopped (300g)8 medium eggs1½ tsp sumac2 tbsp contemporary parsley, roughly chopped2 tbsp contemporary oregano leavesOlive oilPeel the potatoes and minimize them into 1½cm cubes. Warmth the sunflower oil and butter in a really massive frying pan, add the potato cubes, a teaspoon of salt and three-quarters of a teaspoon of floor black pepper, then prepare dinner, stirring just a few instances, on a medium-high warmth, for 17 minutes, or till the potatoes are crisp, golden brown on the skin and delicate inside. Switch the potatoes to a bowl.Utilizing the identical pan, decrease the warmth to medium, then add the remaining teaspoon of sunflower oil and the onion, and prepare dinner, stirring, for about 5 minutes, till the onion is delicate and light-weight golden. Return the potatoes to the pan and stir a few instances.Crack within the eggs and prepare dinner for eight to 10 minutes, till they’re cooked via, however the yolks are nonetheless barely runny. For those who like, cowl the pan with a lid for the previous couple of minutes to hurry up the method.Sprinkle with a bit extra salt, the sumac and the herbs, end with a remaining drizzle of olive oil and serve.
That is an edited extract from Boustany: A Celebration of Greens from my Palestine, by Sami Tamimi, revealed by Ebury Press at £30. To order a replica for £25.50, go to guardianbookshop.com
