This week, the Green Sunshine met with Paola, lebanese writer (she writes beautifully, check her out!) and friend to cook this middle eastern delicious dishes and spend a day at her lovely place while listening to Mashrou’Leila, a lebanese group – the video goes actually well with the dish 😉
We started with an Aubergine dish inspired by the book Flavouring with Spices of Clare Gordon-Smith: .
All you need:
- 3 eggplants
- 6 tomatoes
- 1 onion
- 1 garlic clove
- olive oil
- 1 tsp cloves
- a cup of currants
- a tbsp of cumin seeds
- a sprinkle of cayenne pepper
- 2 cinnamon sticks
- a handful of mint leaves
Cut the eggplant in slices or quarters
Cut the tomatoes in dices
Cook the onion in olive oil, then add the garlic, tomatoes, currants, cumin seeds, cayenne pepper, cinnamon sticks, mint leaves in the pan and let it cook low heat for 15 minutes.
You can also make some greek yoghurt mixed with cumin seeds as a side dish, with some lebanese bread.
“Kafta in the oven”
My friend Paola cooked this tasty delicious dish from Lebanon. It’s a simple recipe and great when you invite a lot of friends & family. It goes well with a salad or veggie side dish.
All you need:
- 1kg/ 2.2 lbs of lean ground beef
- a cup of freshly chopped parsley
- a cup of chopped onion
- 2-3 tomatoes
- 5-6 medium potatoes
- salt & pepper
- Tomato paste
In a large bowl, mix with your hands the parsley & onion with the ground beef.
Place the mix in a baking pan.
Mix the tomato paste with water and add it to the baking pan to make it more juicy.
Add sliced tomatoes and cooked potatoes slices on it.
Bake it for 45 minutes at 180°C / 350°F or when ready.
Happy cooking day!
A big thank you for Paola who welcomed me at her house and thaught me some new cooking skills!;)