Herbs and spices galore: Fadi Kattan’s recipes for Palestinian-style vegetables | Middle Eastern food and drink

When I close my eyes and try to think of a dish that says home, mujadara is usually the one that comes to mind. Mind you, the same probably goes for most Palestinians: this humble yet hugely satisfying meal was easily the most requested recipe on my radio show, Ramblings of a Chef, which I started during the pandemic. Mafghoussa, meanwhile, is a refreshing side for grilled meats or to serve by itself with bread as a light meal – the word means “squashed” in Arabic, and the name of the dish came about because the vegetables involved are mashed during or after cooking and served as a cold salad.

Mafghoussa (pictured top)

There are many different versions of mafghoussa: some are made with tomatoes and laban jameed (salted and dried yoghurt), while others are made with olive oil, as here. I often make mafghoussa when I core courgettes to stuff them, but you could also use chopped courgettes – the taste is slightly different, though. Mafghoussa is always served cold or at room temperature.

Prep 10 min
Cook 40 min
Serves 6

Extra-virgin olive oil
4 garlic cloves, peeled and crushed
1 fresh red chilli, thinly sliced
500g courgette flesh, or chopped whole courgettes
1 tsp salt
Juice of 1 lemon
30g pine nuts
30g mint and parsley leaves, coarsely chopped
Warm bread, to serve

Put three tablespoons of oil in a large frying pan on a medium-high heat. Add the garlic, saute for about 30 seconds, until fragrant, then add the chilli and saute for two to three minutes more, until softened and lightly coloured. Stir in the courgette, turn down the heat to medium and saute, stirring often, for 15 to 20 minutes, until well cooked; the courgette flesh will slowly break down as you stir. Mix in the salt and lemon juice, then transfer to a bowl and leave to cool down.

In the meantime, in a small pan, toast the pine nuts in a little olive oil on a medium heat for about a minute, until lightly coloured and fragrant, then set aside.

Once the mafghoussa has cooled down, sprinkle the mint, parsley and pine nuts on top, drizzle over another teaspoon of oil and serve with warm bread for scooping.

Mujadara

There are probably as many variations of mujadara as there are Palestinians.

Prep 10 min
Soak 30 min
Cook 1 hr
Serves 4

280g dried green lentils
½ tsp salt
125ml extra-virgin olive oil
4 red onions, peeled, halved and thinly sliced
Salt
1 tsp sugar
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
350g medium-grain rice

For the dressing
2 spring onions, trimmed and chopped
Juice of 2 lemons
1 tsp ground sumac
1 tsp extra-virgin olive oil

Soak the lentils in cold water for 30 minutes, then drain.

In a pot, combine the drained lentils, salt and 750ml water, then cook on a medium heat for 10 to 12 minutes, until the lentils are al dente. Drain, rinse under cold water to stop the lentils cooking further, then leave to drain fully.

Put 60ml of the oil in a medium frying pan on a medium heat. Add the sliced onions, sprinkle with a pinch of salt, then cover and cook on a low heat for three or four minutes, until translucent. Sprinkle the sugar over the onions and cook for six to eight minutes more, until the onions are caramelised. Drain half the onions on a plate lined with kitchen paper and leave the rest in the oil in the pan.

Put the remaining 65ml olive oil in a large pot on a medium-high heat, add the cumin, coriander, cinnamon and a half-teaspoon of salt, and cook, stirring, for about two minutes, until the spices smell fragrant. Add the rice, stir to coat with the spices, then pour in 600ml hot water. Bring to a boil, turn down the heat to medium and cook for four to five minutes. Stir in the drained lentils and cook for about 12 minutes, until the lentils and rice are almost done, but still have a slight crunch.

Stir in the onions and oil from the frying pan, then leave on a low heat until the liquid reduces. Turn off the heat, cover and rest for 10 minutes.

Meanwhile, make the dressing. Combine the spring onions, lemon juice, sumac and oil in a small bowl. Transfer the rice and lentils to a serving bowl and fluff up with a fork. Sprinkle the dressing on top, garnish with the reserved drained caramelised onions and serve.

Tahinia roast aubergines

Palestinians use aubergine in all manner of dishes. This one works as a starter or as part of a spread.

Prep 10 min
Cook 50 min
Serves 4

4 large aubergines
Olive oil
95g tahinia (AKA tahini)
4 garlic cloves, peeled
Juice of 2 lemons
2 chillies, finely chopped
½ tsp fine salt
1 bunch dill, picked and coarsely chopped
1 bunch flat-leaf parsley, picked and coarsely chopped
1 tsp nigella seeds
1 tsp coriander seeds
2 tbsp pomegranate seeds
2 tbsp toasted pine nuts

Heat the oven to 200C (180C fan)/390F/gas 6. Rub the aubergines all over with olive oil, put them on an oven tray and roast for about 45 minutes, turning them every 10 minutes, so they cook evenly.

Meanwhile, make the sauce. Put the tahinia, two and a half tablespoons of olive oil, two of the garlic cloves, the lemon juice, chillies and salt in a food processor, then blitz. With the motor running, slowly incorporate six tablespoons of cold water, blending until the sauce is smooth.

Put the roast aubergines on a serving dish and press down on them so the skins split and crack. Drizzle over the tahinia sauce, then sprinkle the dill, parsley, nigella seeds and coriander seeds on top. Sprinkle on the pomegranate seeds and pine nuts.

Thinly slice the remaining two garlic cloves. Put a little oil in a small pan on a medium heat, then fry the garlic for about two minutes, until golden. Drizzle the oil and garlic all over the top of the aubergines and serve.

• These recipes are edited extracts from Bethlehem: A Celebration of Palestinian Food, by Fadi Kattan, published on 15 May by Hardie Grant at £28. To order a copy for £24.64, go to guardianbookshop.com

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