TITLE

S H A R O N S A L LO U M

With photography by

R O B PA L M E R

To the person whose potential was always undervalued, Violet Salloum, and to the person who always saw the potential in me, Carol Salloum

jacqui s m a l l

TITLE

S H A R O N S A L LO U M

With photography by

R O B PA L M E R

To the person whose potential was always undervalued, Violet Salloum, and to the person who always saw the potential in me, Carol Salloum

jacqui s m a l l

Introduction 1

The Syrian pantry 5

Middle Eastern food suppliers 8

Spice blends 12

SAUCES & DIPS 15FINGER FOOD 33SHARED PLATES 51SALADS & SIDES 87MAINS 107DESSERTS 161

Acknowledgements 195

Index 196

Introduction 1

The Syrian pantry 5

Middle Eastern food suppliers 8

Spice blends 12

SAUCES & DIPS 15FINGER FOOD 33SHARED PLATES 51SALADS & SIDES 87MAINS 107DESSERTS 161

Acknowledgements 195

Index 196

2 7

S H A R E D P L A T E S

Muhammar�CHARGRILLED

PEPPER, WALNUT &

POMEGRANATE DIP

M A K E S 3 6 0 G ( 1 ½ C U P S )

3 red (bell) peppers

2 cloves garlic, peeled and left whole

1 tablespoon ground cumin

1 tablespoon sweet paprika

1 teaspoon dried chilli flakes

60 ml (¼ cup) lemon juice

2½ tablespoons extra virgin olive oil

2½ tablespoons pomegranate molasses

35 g (¹⁄³ cup) walnuts

25 g (¼ cup) dried breadcrumbs

Middle Eastern bread, to serve

This amazing dip, which originated in Aleppo, is very dear to my heart. Known for its spicy kick, walnut crunch and subtle pomegranate molasses flavour, it’s also beautiful as a spread or marinade. I chargrill the red peppers to give the dip a little more texture and a good earthy flavour.

Place the whole peppers under a hot grill (broiler) and cook, turning, until the skin is almost black. Remove from the grill (broiler) and allow to cool completely. Pull the skin away from the flesh and remove the stalks and seeds.

Place the pepper flesh, garlic, spices, lemon juice, olive oil and pomegranate molasses in a food processor. Pulse until the ingredients are just combined but not completely smooth – the pepper flesh should be roughly chopped but still visible.

Finally, add the walnuts and breadcrumbs and pulse briefly until combined. The walnuts need to remain chunky. The dip should be thick and moist, and a deep, earthy red colour.

Serve with Middle Eastern bread. Store in an airtight container in the fridge for up to 5 days.

Note For muhammara labne, add 280 g (1 cup) labne (see page 28) to the above recipe and mix until creamy orange in colour and well combined.

2 6

S A U C E S & D I P S

2 7

S H A R E D P L A T E S

Muhammar�CHARGRILLED

PEPPER, WALNUT &

POMEGRANATE DIP

M A K E S 3 6 0 G ( 1 ½ C U P S )

3 red (bell) peppers

2 cloves garlic, peeled and left whole

1 tablespoon ground cumin

1 tablespoon sweet paprika

1 teaspoon dried chilli flakes

60 ml (¼ cup) lemon juice

2½ tablespoons extra virgin olive oil

2½ tablespoons pomegranate molasses

35 g (¹⁄³ cup) walnuts

25 g (¼ cup) dried breadcrumbs

Middle Eastern bread, to serve

This amazing dip, which originated in Aleppo, is very dear to my heart. Known for its spicy kick, walnut crunch and subtle pomegranate molasses flavour, it’s also beautiful as a spread or marinade. I chargrill the red peppers to give the dip a little more texture and a good earthy flavour.

Place the whole peppers under a hot grill (broiler) and cook, turning, until the skin is almost black. Remove from the grill (broiler) and allow to cool completely. Pull the skin away from the flesh and remove the stalks and seeds.

Place the pepper flesh, garlic, spices, lemon juice, olive oil and pomegranate molasses in a food processor. Pulse until the ingredients are just combined but not completely smooth – the pepper flesh should be roughly chopped but still visible.

Finally, add the walnuts and breadcrumbs and pulse briefly until combined. The walnuts need to remain chunky. The dip should be thick and moist, and a deep, earthy red colour.

Serve with Middle Eastern bread. Store in an airtight container in the fridge for up to 5 days.

Note For muhammara labne, add 280 g (1 cup) labne (see page 28) to the above recipe and mix until creamy orange in colour and well combined.

2 6

S A U C E S & D I P S