Latest news with #AkiKomatsu
Yomiuri Shimbun
4 days ago
- General
- Yomiuri Shimbun
Red Bell Pepper, Walnut Dip Brings Rich Aroma, Flavor to the Table; Middle East Appetizer Made Easy with Food Processor
Aki Komatsu, an expert of Arab cuisine, recently shared a recipe for a red bell pepper and walnut dip called muhammara, which is popular in countries such as Syria and Lebanon. Thanks to the red bell pepper's refreshing bitterness, the dip is perfect for summer. 'It's a dish that is enjoyed like a salad in restaurants. But since it is also made at home, the ingredients are readily available,' Komatsu said. Thanks to the aroma of the red bell pepper, you will feel like there is no problem of overeating. The richness of the walnuts also adds depth, so the dip will definitely bring joy to the dining table. Aleppo peppers, which are a moderately spicy variety of chili pepper, are usually used in the original recipe. However, Komatsu uses a combination of red bell peppers and red chili peppers instead. To enhance the aroma, the red bell pepper should be broiled on a grill until the surface blisters and turns black. Peel off the skin for a smoother texture, which can be done easily by hand once the pepper cools. It then needs to be briefly rinsed with water, but be careful not to puncture the flesh as this will result in a loss of flavor. The Yomiuri ShimbunBroil the red bell pepper on a Yomiuri ShimbunPeel the skin off the red bell of the ingredients Komatsu uses are common in the Middle East, but may need to be purchased online. Among them are pomegranate molasses, made by boiling down pomegranate juice, and tahini, a dip made from white sesame seeds. Pomegranate molasses has a refreshing sweetness and acidity. It is often used in stews. You can substitute it with boiled-down balsamic vinegar. If using Japanese white sesame paste instead of tahini, make sure it has not been made using deeply roasted sesame seeds. Making the dip is made simple with a food processor, as all the ingredients can be simply blended together. When doing so, gradually add olive oil while blending to achieve a smooth texture. Add paprika powder or tomato paste for a more vivid color. To serve, spread the dip evenly on a flat plate. It pairs well with bread or vegetables. Red bell pepper and walnut dip Ingredients: 1 large red bell pepper (about 220 grams) 35 grams walnuts + extra for garnish 2 cloves garlic 2 red chili peppers 35 grams panko breadcrumbs 2 tbsp pomegranate molasses (or boiled-down balsamic vinegar) 1 1/2 tbsp tahini (or white sesame paste) 1/2 tsp cumin powder 1 1/2 tsp paprika powderDirections:1. Broil the bell pepper on a grill until the surface blisters and turns black. 2. Leave to cool until it can be handled by hand, then peel off the skin and gently rinse the flesh. 3. Remove the stem and seeds from the red bell pepper, then tear into bite-sized pieces by hand. 4. Deseed the red chili peppers. 5. Add the walnuts to a food processor and process until finely ground.6. Add all remaining ingredients and a pinch of salt, and blend. 7. Gradually add 2-3 tablespoons of olive oil while blending until smooth. Place in a storage container and chill in the refrigerator. 8. Serve on a plate, garnish with walnuts and top with olive oil and mint as desired.
Yomiuri Shimbun
29-06-2025
- General
- Yomiuri Shimbun
Stuff Tasty Arab Bread With Any Fillings You Like in This Recipe
Arab stuffed bread is easy to make and looks cute too. Arab cuisine researcher Aki Komatsu said flatbread is the staple food in Arab regions, but it comes in a variety of shapes according to country and region. Komatsu shared recipes for two types of stuffed bread using flatbread dough. 'In Syria and Lebanon, there are specialty shops for stuffed breads, which are eaten for breakfast or as a snack,' Komatsu said. 'I used to buy one for a few dozen yen on my way home from a language school in Syria. You can also enjoy arranging it.' She shared the recipes for a triangular meat pie and a cheese boat, common pastries in Arab countries. The same dough is used for both pastries. She kneaded it until smooth and let it rest in a bowl for about an hour. She then pressed the dough down to deflate it. Lean ground beef works well for the meat pie. Fatty meat makes it difficult for the dough to stick together when shaping it. Komatsu placed the meat filling on the rolled-out dough, brought the edges together to form a triangle and pinched them together tightly with her fingers. Lifting each third of the dough at a time makes it easier to shape. For the cheese boat filling, crumbly, unstrained cottage cheese works well for sprinkling over the dough. Black cumin's bitter and refreshing aroma adds an authentic Arab flavor to the bread. The spice is available online or at halal food shops, or it can be substituted with chopped parsley. Komatsu placed the filling over the dough before folding the edges to form a boat shape. The bread was baked in a toaster oven until golden brown. The dough is so thin that there is little chance of it being undercooked. You won't it mess up. The bread has a light texture and is crunchy where the layers overlap. The ingredients can be changed to suit your taste, so once you learn to make it you'll enjoy it even more. Arab stuffed bread Ingredients (serves 4): For dough 200 grams high-gluten flour 2/3 tsp dry yeast 1/2 tbsp granulated sugar For meat pie 150 grams ground beef 1/4 onion (finely chopped) 1 garlic clove (finely chopped) 20 grams sliced black olives 1 tsp allspice 1/2 tsp coriander powder 1/2 tsp cumin powder For cheese boat 100 grams cottage cheese 10 grams unsalted butter 1/2 tsp black cumin seedsDirections: 1. To make the dough, put the high-gluten flour, dry yeast, granulated sugar, 1/2 teaspoon salt, 1/2 tablespoon oil and 120 milliliters lukewarm water in a bowl. Mix with a spoon until the liquid is evenly distributed and then knead by hand. 2. Once the dough becomes smooth, shape into a ball, cover the bowl with plastic wrap and let rest at room temperature until doubled in size. Take the dough out of the bowl, divide it into eight equal portions and shape into balls. 3. To make meat pies, season a pan with a small amount of oil and saute the finely chopped onion and garlic. Once the onion has softened, add the beef and saute until cooked through. Season the ingredients with the sliced olives, allspice, coriander, cumin and a small amount of salt and pepper. Set aside to cool. 4. Take a piece of dough, dust with flour (amount not included in ingredients) and roll out with a rolling pin to a diameter of about 13-15 centimeters. Place the meat filling in the center of the flat dough, fold into a triangle and pinch the edges together. Repeat to make four. 5. Mix all the ingredients for the cheese boat together and season with salt to taste. 6. Take a piece of dough, dust with flour (amount not included in ingredients) and roll out into an about 9-centimeter-wide, 18-centimeter-long oval shape. Spread the cheese filling over the dough leaving 1.5 centimeters around the edge. Fold the front and back edges inward and pinch the corners together to form a boat shape. Make four pieces. 7. Bake in a toaster oven for 7 to 15 minutes until golden brown and let cool for a bit before serving on a plate. The Yomiuri ShimbunPlace the meat filling in the center of the flat dough, fold into a triangle and pinch the edges Yomiuri ShimbunFold the front and back edges inward and pinch the corners together to form a boat shape.
Yomiuri Shimbun
25-05-2025
- General
- Yomiuri Shimbun
Syrian Comfort Food for Spring: Broad Bean Rice with Gentle Twist
The Yomiuri Shimbun Broad bean rice with yogurt Challenging the notion that Arab cuisine is heavily spiced, a food researcher specializing in Middle Eastern gastronomy is highlighting a comforting, home-style Syrian dish perfect for spring. Aki Komatsu, who has gained extensive knowledge during her visits to more than 10 Middle Eastern countries including Syria and Egypt, presents broad bean rice with yogurt. 'Contrary to the common perception that Arab food is strongly spiced, many dishes offer a surprisingly gentle taste,' Komatsu said. She lived in Syria for about two years and was treated to broad bean rice after being invited to the home of a local whom she met. 'It's like Japanese mixed rice, with a mild and gentle flavor and not too many spices.' The creation of the dish begins by sauteing ingredients like lamb and broad beans in oil in a pot. Rice is then added, and everything is cooked together. While ground lamb is common in Syrian households, this recipe opts for diced lamb to create a more substantial texture. Frozen broad beans can be added directly to the pot without thawing, and leaving their thin skins intact is the traditional approach. Ensure a generous amount of oil is used to prevent burning. In Syria, short-grain rice, similar to Japanese varieties, is common. However, as Syrian rice tends to be firmer, opting for a variety like Nanatsuboshi is advisable. Feel free to season with spices such as cumin. Locally, a common practice is to serve the rice with a topping of yogurt, which serves as a refreshing sauce. 'In Syria, they also add oil when cooking the rice,' Komatsu said. 'The dish gets slightly rich, so the acidity of the yogurt complements it well.' Although plain yogurt is sometimes used as a sauce, this recipe incorporates cucumber and garlic for a more appealing flavor profile. A taste of the freshly prepared dish reveals its appealingly gentle seasoning. The fluffy broad beans and the rice infused with the flavor of the lamb create an irresistible combination. The pairing of the yogurt and the rice offers a delightful surprise. This recipe is highly recommended for those seeking a unique culinary experience. Broad bean rice with yogurt Ingredients (serves 2):
