I have been having a 33 year love affair. With cauliflower. In the UK there is always the cliché about children not eating their vegetables and I have no idea why they wouldn’t. Maybe, it’s because they aren’t deep fried.
Kofta Sunniya
This dish reminds me of my eldest brother, Rory. This seemed to be one of his very favourite meals when we were growing up. My mother used to make these delicious little towers of meat, tomato and potato for us to dig into for our supper. Sometimes she would add green peppers too. I used to be committed to the ‘tower’ format, but most recently I just make layers in a pan.
Mid-week Maqlooba
‘Come on you too, Otis’, I am say trying to get my 1-year-old son to put his hands on the upturned cooking pot. Otis reluctantly dabs his hands onto the pot and then goes back to clapping, which he is rather good at. We lift the pot and there on the serving plate is a is the maqlooba. Roasted carrots, cauliflower and aubergines glisten through spiced rice that has all been cooked together.
Gazan Seabass
The Mediterranean is well known for its delicious seabass. And the best way I have had it cooked is in Gaza. My mother has a wonderful photograph of her and her sisters and cousins holidaying in Gaza wearing fashionable 60s bikinis and Jackie Kennedy-style scarves over their heads secured with sunglasses.
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Griddled Baby Aubergines with Heritage Tomatoes, Mint and Tahini
I am normally not particularly fond of tahini as a dressing, but drizzled over these aubergines and tomatoes it is quite delicious. this is a simple recipe that makes a nice lunch or a side to a larger meal at the weekend, especially my sumac roasted chicken.
Griddled Aubergines with Toasted Pine Nuts
I have had a very complicated relationship with aubergines in my life. When I was tiny, I used to push it off my plate and now I surreptitiously give myself bigger portions as I simply cannot get enough!
The Stuffed King (Stuffed Baby Aubergine in Tomato Sauce)
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.
The Olive Tree Kitchen 