It’s almost Christmas Day. But there is still time to make a wonderfully tasty gift for the special foodie in your life. This homemade organic gift will let your closest friends and family know just how much you love them and I can guarantee you that they will love to receive it.
Stuffed vegetables are a very popular in the Middle East; stuffed zucchini, aubergine, carrots, potatoes, cabbage, vine leaves and more. The most common in my house growing up where aubergine, zucchini, vine leaves and cabbage. My Mama could spend hours making large pots of these stuffed vegetables that could last from hours to days. They are a real family favourite. While these are usually stuffed with meat and rice, I have made mine vegetarian and a lot more nutritious.
As I have said in a previous post, I was practically raised on traditional Palestinian stuffed vegetables. They are my favourite thing to eat, and they represent the perfect joining of childhood memories from my past with my desire to have a healthy, organic plant based diet of my present. These stuffed vegetables are my favourite things to recreate and also the hardest as the originals are just so delicious.
Zayt & Za’atar translates into English as Oil and Thyme. This is a simple and delicious combination of fruity silky oil and salty tangy herbs, and makes up the best part of a traditional Palestinian breakfast. It’s also great as a simple snack and makes perfect ‘ nibbles’ if you have friends over for a dinner party.
Labaneh is a wonderful strained yoghurt from the Middle East, popular as a breakfast and snack dish. It comes in a few different textures; creamy and smooth like a dip, thick and textured like a spread or hard and dry like a cheese. You can make all three varieties very easily at home and the only thing that differentiates them is the number of hours you strain the yogurt for (12 hours for the dip, 19 hours for the spread, 24 hours for the cheese).
Halloumi is growing in popularity in the UK and Europe. I remember when I was younger, you could only find it in speciality shops in the UK, or you’d have to make it yourself, so it was always a special treat to have it. Now you can find it nearly everywhere, and you can even get exceptional organic halloumi.