Here is another Palestinian recipe to make the most of the asparagus season. It’s from “Zaitoun” , a book of Palestinian stories and recipes by Yasmin Khan. It will serve up to six people as part of a mezze style spread with other dishes. The quality of the Za’atar is important, so go for the best you can find, and preferably a Middle Eastern brand.
If you would like to donate in support of the humanitarian crisis in Gaza here is a link .https://www.actionagainsthunger.org.uk/gaza-israel-crisis-appeal
This dish is thought to have originated from the coastal shores of Jaffa, but is popular in the Gaza Strip, where it was introduced by the Palestinian communities displaced from the northern shores. Now they are being displaced from the Gaza strip, facing mass murder , starvation and total destruction of homes and communities which will take decades to rebuild if a ceasefire and lasting solution is ever agreed.
This recipe is from ” Zaitoun” by Yasmin Khan which contains Palestinian recipes and ” a chorus of stories from those who live, love and cook with Palestine in their hearts”. I’m going to post a few Palestinian recipes and as you cook them I hope you will keep the plight of the Palestian people foremost in your heart and mind . If you would like to donate here is a link .https://www.actionagainsthunger.org.uk/gaza-israel-crisis-appeal
This dish would traditionally be served with flatbreads and olives, but can also be served with plain steamed rice which soaks up the juices nicely.
I am just back from a three week holiday in Sicily, where my vegetarian husband often had little choice other than pasta with tomatoes or this local favourite which originates from Catania. . This very good version, which I have previously cooked at home, is from ” Simple” by Yotam Ottolenghi . The aubergines are cooked in the oven which I find far less time consuming than frying in batches.
