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 Palestinian name for this dish is Rummaniyya. I found it in ” 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 of Pasta Alla Norma is from ” Simple” by Yotam Ottolenghi . The aubergines are cooked in the oven which I find far less time consuming than frying in batches.
This salad can be served on its own as a main course but also goes well with pan fried halloumi, or with fish or chicken for flexitarians. Its from ” Flavour” by Sabrina Ghayour.
A hearty vegetarian soup from Tajikstan which I found in ” Samarkand” by Caroline Eden and Eleanor Ford. As an alternative to the herb paste you can add a dollop of herbed Suzma or you can just stir in some chopped greens for the final 5 minutes of cooking.
A warming vegetarian supper inspired by Thai jungle curry from ” Dominique’s Kitchen” by Dominique Woolf. Serve with rice, and extra chillies if wished.
A delicious vegetarian supper from ” Med” by Claudia Roden. If you like it can be made in advance, but the asparagus should be cooked at the last minute.
I’ve got a couple of Fennel Gratin recipes on this site already but this creamy cheesy version from ” Together ” by Jamie Oliver is definitely my favourite to date. And personally I think 8 is a bit optimistic unless it is seved among several other side dishes. Two of us wolfed it down alongside sausages. There were no leftovers…
A warming, hearty and seasonal gratin from Yotam Ottolenghi. You can vary the vegetables using the same total weight, but these work very well together. Cut the vegetables into 2mm thick slices, using a mandolin if you need to.
A favourite recipe from ” New Covent Garden Book of Soups ” with influences from Lesotho and Trinidad. They used to sell this soup in cartons but I havent seen it for many years and have to make my own at home.
