I We have always dreamed of returning to the golden age of Arab trade, when spices, fruits and ideas traveled across deserts and seas, creating extraordinary food cultures through exchange and curiosity. I’ve fantasized about bringing new flavors home, and letting them transform the kitchen—but with all the craziness in today’s world, that dream will have to stay a dream for now. So, these recipes became my journey, a way to reconnect with that spirit and taste the magic of the Arab Golden Age today.
Bulgur kibbeh with green onions and pomegranate (pictured above)
The origin of this dish goes back to the port of Latakia in Syria. yourHe was drinking Bulgur translates to “small”. KibbehIn Arabic, it refers to a group of dishes that are popular throughout the Arab world and beyond. It has many variations from Turkey to Iran, and even Brazil, but what they all have in common are complex layers of flavour: sweet, sour and spicy. Serve with a spicy fennel and herb salad below, plus bread to mop up the lovely juices.
Preparatory school 10 minutes
soak 20 minutes
He cooks 50 minutes
serves 4
For glomeruli
200 grams of fine bulgur
1 ½ teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon Aleppo pepper flakes
2 tablespoons olive oilplus more spray and lubrication
¼ teaspoon salt
55 grams of plain flour
For the sauce
4-5 large green onions– Trimmed and thinly sliced (150g)
5 grams of flat-leaf parsleyFinely chopped, plus extra for sprinkling
1 red pepperpeeled and finely chopped
4 tablespoons olive oil
2 tablespoons red pepper paste or harissa
2 teaspoons lemon zest
2 tablespoons lemon juice
¾ teaspoon ground cumin
45 grams of pomegranate molasses
1 ½ teaspoon fine sugarOr honey
¾ teaspoon salt
Mix bulgur with spices, olive oil and salt in a bowl, then add 300 ml of boiling water and mix well. Cover the pot and leave it to soak for 20 minutes, until the bulgur absorbs all the water. Add the flour to the bowl, then mix the ingredients well with your hands, and press the mixture until you get a sticky dough. Have an oiled bowl next to you (to prevent the mixture from sticking to your hands), then shape it into 20 balls, each weighing about 30 grams; Roll it between the palms of your hands to get soft balls. Place the balls on a plate or baking tray, then cover them and leave them aside until the sauce is prepared.
Place all sauce ingredients in a large bowl and mix well until combined. Bring a large pot of salted water to a boil then carefully place in the kibbles, stirring gently so they do not break or fall apart, and cook over medium heat for 15 minutes.
Using a slotted spoon, remove the bulgur balls from the boiling water and place them in the sauce bowl. Once they’re all there, stir them gently until they’re completely coated in the sauce. Pour it into serving dishes and garnish with chopped parsley and a little olive oil.
Fennel and spicy herb salad
This bright and aromatic salad works beautifully at any meal, but is especially good as a fresh, cleansing contrast to the richness and complexity of bulgur kibbeh. Crunchy fennel brings sweetness and crunch, while cayenne pepper, herbs and capers add heat and sharpness. Thinly sliced cabbage can be an excellent substitute for fennel, offering a similar texture and milder flavour.
Preparatory school 20 minutes
He cooks 10 minutes
serves 4
For clothes
2 tablespoons lemon juicePlus 1 teaspoon flavor
½2 tablespoon olive oil
1 tablespoon capersDrained and chopped
Salt and black pepper
For power
2 fennel seedsTrimmed, halved and thinly sliced (about 400g)
1 green pepperThe leg is removed, and the meat is cut into thin slices
100 grams Castelfranco Radicchio– Or white chicory, cut into small pieces
3 grams of mint leavesAlmost torn apart
3 grams of chopped coriander leaves
3 grams of chopped dill leaves
2 teaspoons black sesameToasted
First, make a dressing. Place the lemon juice, zest, olive oil, and capers in a large bowl. Add half a teaspoon of salt, finely ground black pepper, and whisk well until emulsified.
Add the fennel and hot pepper to the dressing bowl, then toss well to coat the fennel.
Add the radish or dandelion, most of the herbs and sesame seeds, and mix again, gently this time. Finish with remaining herbs and serve at once.
