2015 is set to be the year of Middle Eastern flavours. Fresh and vibrant, the focus is on simple preparation and respect for the ingredients, says restaurateur Chris Black.
Fresh, wholesome, healthy, rich, aromatic – it’s no wonder that the past decade has seen Middle Eastern cuisine’s global profile skyrocketing. This year, expect to see more preserved lemon, pomegranate molasses and pulses in restaurants and homes, as South Africans truly embrace this centuries-old cuisine.
Israeli chef Yotam Ottolenghi has single-handedly driven the Middle-Eastern revival with his fresh approach and chain of restaurants in the UK. You may have seen his recipe books – Plenty, Jerusalem and Ottolenghi: The Cookbook.
Anyone who has visited Israel, Lebanon or their neighbours will be familiar with the traditional spice mixes so pervasive in local dishes. These include sumac, which is made from a bright red berry by the same name and adds a mild lemon flavour to food. Other popular spices include cinnamon, cloves, cumin and coriander. You’ll also find olives, fresh herbs and sesame seeds, as in tahini paste, widely used. Slow-cooked lamb is another favourite.
Light and elegant, Middle Eastern food is perfect for a family lunch or entertaining at home. Many of the dishes are made for sharing, which adds a wonderful element to any dinner party. Mezze is probably one of the best-known Middle Eastern culinary terms, meaning an assortment of small dishes, traditionally including lamb kebabs, dolmades, dips with pitta breads and olives. You’ll find our version of mezze on the menu at Bellevue Café – great with a crisp glass of Fairview Rosé.
You’ll find another Middle Eastern twist on our specials board: Penne with roasted butternut, harissa cream, dukkah and feta. Dukkah or duqqa originates from Egypt and consists of a mixture of nuts, herbs and spices. It can also be used as a dry dip, with olive oil and fresh bread. Delicious!
Dips are an easy way to introduce these flavours to your home. Why not try a rich, luscious hummus or luxurious baba ghanoush, made from smoky roasted aubergines? They’re incredibly simple to make and bursting with healthy ingredients. What’s not to love? *
Chris Black is co-owner of Bellevue Café and Lupa Osteria