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The Guardian
02-07-2025
- General
- The Guardian
Frittata, ‘egg and chips' and a bean feast: Sami Tamimi's brunch recipes from Palestine
What better way to welcome the weekend than with the smell and sound of herb-loaded ijeh frying? This is a thick, delicious frittata-like mixture of courgettes, leeks, peas, herbs and eggs, and in Palestine it's often made with finely chopped onions, too. I always keep a couple of tins of ful (fava beans) in my pantry for those times when I crave a quick and satisfying late breakfast or weekend lunch. When simple toast and butter won't do the trick and I'm in need of something more substantial and savoury, that's when fava beans come to the rescue. You can substitute the eggs with feta for an extra-creamy and salty touch. Alternatively, the dish works beautifully as a vegan dish without the eggs. If fava beans aren't available, you can easily substitute them for other tinned beans. Make sure to season the beans generously and serve them with fresh crusty bread or flatbread. This is a truly filling and satisfying meal that never fails to impress. Prep 15 minSteep Overnight Cook 50 min Serves 4 For the sumac onions1 large red onion, peeled, halved and thinly sliced1½ tbsp sumac100ml apple cider vinegar 3 tbsp lemon juice Salt For the aubergines, beans and eggs2 medium aubergines (about 630g)80ml olive oil, plus extra to serveSalt and black pepper1 onion, peeled and finely chopped (175g)6 garlic cloves, peeled and crushed1 small piece of ginger, peeled and finely grated (20g)1 green chilli, finely chopped, seeds and all (20g)1 tsp chilli flakes1 tsp ground cumin ½ tsp ground cinnamon 1½ tsp tomato paste2 plum tomatoes, chopped into 2cm chunks (300g)400g tin chopped tomatoes400g tin fava beans, drained15g fresh coriander, roughly chopped, plus extra to serve4 large eggs30g sumac onions (see above and method) For the sumac onions: pack the sliced onion into a 400ml jar for which you have a lid. Add the sumac and set aside. Put the vinegar, 100ml water, lemon juice and a tablespoon of salt in a medium bowl and whisk until the salt dissolves. Pour the vinegar mixture over the onions, cover and give them a gentle shake. The onions are ready to eat the next day, though they'll keep in the fridge for up to three weeks. Heat the oven to 240C (220C fan)/475F/gas 9. Cut the aubergines into 4cm chunks and put in a large bowl. Mix well with 40ml oil, half a teaspoon of salt and a good grind of black pepper, then spread out on a large oven tray lined with baking paper. Roast for 25 minutes, or until very soft and lightly browned, then remove from the oven and set aside. Meanwhile, make the sauce. Put the remaining oil in a large saute pan on a medium-high heat. Add the onion and saute for about seven minutes, until soft and lightly browned. Add the garlic, ginger, green chilli, chilli flakes, spices and tomato paste, and cook for another minute, or until fragrant. Add the chopped tomatoes, tinned tomatoes, fava beans, 300ml water, a teaspoon and a quarter of salt and a good grind of pepper, turn down the heat to medium and cook for 15 minutes, or until thickened. Add the aubergine chunks and cook for a further three minutes. Stir in the coriander, then turn down the heat to medium-low. Make four wells in the sauce and crack an egg into each well. Gently swirl the egg whites with a fork a little bit, taking care not to break the yolks. Simmer gently for seven or eight minutes, until the egg whites are set and the yolks are still runny. Cover the pan with a lid for the last few minutes, to speed things up. Leave to settle and cool for a couple of minutes, then garnish with the sumac onions, coriander, a drizzle of olive oil and a little salt on the eggs. Good with chopped salad, shatta and warm bread. Prep 10 min Cook 1 hr Serves 4–6 250g frozen peas, defrosted2 courgettes (300g)1 small onion (150g)1 large leek, trimmed, finely chopped, washed and dried (175g)50g plain flour15g fresh parsley, finely chopped10g fresh mint leaves, thinly shredded1¼ tsp dried mint1 tsp aleppo chilli flakes, or regular chilli flakes½ tsp ground turmeric1 tsp dill or fennel seeds, slightly crushed3 large eggs, lightly beatenSalt and black pepper 3 tbsp olive oilLemon wedges, to serveSoured cream, to serve Put the peas in a food processor and blitz for a few seconds until slightly crushed but not mushy. Transfer to a large bowl. Trim the courgettes and peel the onion, then, using the coarse side of a box grater, grate both on to a clean tea towel or muslin. Gather up the ends of the towel and twist hard over a bowl to squeeze out as much liquid as possible. Add the grated courgettes and onion to the peas, then add the leek, flour, herbs, spices, eggs, a teaspoon and three-quarters of salt and a good grind of black pepper. Mix well to form a uniform batter. Put a large (28cm) shallow nonstick pan for which you have a lid on a medium heat and add the oil. When the oil is hot, add the ijeh mixture, smoothing it down to make an even patty. Partly cover the pan, then leave to cook on a low heat for about 17 minutes, shaking the pan a few times to make sure it doesn't stick to the bottom and running a rubber spatula around the sides. When the edges start to go golden brown, get a large flat plate and place it over the pan. Carefully invert the pan, plate and all, so the ijeh ends up on the plate, then slide it back into the pan uncooked side down and cook uncovered for 15 minutes more, until it is firm and cooked through. To serve, slide the ijeh on to a platter, squeeze over a little lemon juice and serve with lemon wedges and soured cream on the side. This is the Palestinian equivalent of egg and chips, and is commonly enjoyed as a hearty and comforting meal. It's a simple yet fulfilling dish, made with basic ingredients. Batata w beyd is often served as a main course, accompanied by sides of chopped vegetables, pickles, shatta and bread. Perfect for breakfast, lunch or dinner, its simplicity makes it a popular choice for home cooks. Prep 5 min Cook 45 min Serves 4 4 large potatoes (1.15kg) 4 tbsp sunflower oil, plus 1 tsp extra for the onions 30g butter Salt and black pepper 2 medium onions, peeled and finely chopped (300g)8 medium eggs 1½ tsp sumac2 tbsp fresh parsley, roughly chopped2 tbsp fresh oregano leaves Olive oil Peel the potatoes and cut them into 1½cm cubes. Heat the sunflower oil and butter in a very large frying pan, add the potato cubes, a teaspoon of salt and three-quarters of a teaspoon of ground black pepper, then cook, stirring a few times, on a medium-high heat, for 17 minutes, or until the potatoes are crisp, golden brown on the outside and soft within. Transfer the potatoes to a bowl. Using the same pan, lower the heat to medium, then add the remaining teaspoon of sunflower oil and the onion, and cook, stirring, for about five minutes, until the onion is soft and light golden. Return the potatoes to the pan and stir a couple of times. Crack in the eggs and cook for eight to 10 minutes, until they are cooked through, but the yolks are still slightly runny. If you like, cover the pan with a lid for the last few minutes to speed up the process. Sprinkle with a bit more salt, the sumac and the herbs, finish with a final drizzle of olive oil and serve. This is an edited extract from Boustany: A Celebration of Vegetables from my Palestine, by Sami Tamimi, published by Ebury Press at £30. To order a copy for £25.50, visit
The Guardian
02-07-2025
- General
- The Guardian
Frittata, ‘egg and chips' and a bean feast: Sami Tamimi's brunch recipes from Palestine
What better way to welcome the weekend than with the smell and sound of herb-loaded ijeh frying? This is a thick, delicious frittata-like mixture of courgettes, leeks, peas, herbs and eggs, and in Palestine it's often made with finely chopped onions, too. I always keep a couple of tins of ful (fava beans) in my pantry for those times when I crave a quick and satisfying late breakfast or weekend lunch. When simple toast and butter won't do the trick and I'm in need of something more substantial and savoury, that's when fava beans come to the rescue. You can substitute the eggs with feta for an extra-creamy and salty touch. Alternatively, the dish works beautifully as a vegan dish without the eggs. If fava beans aren't available, you can easily substitute them for other tinned beans. Make sure to season the beans generously and serve them with fresh crusty bread or flatbread. This is a truly filling and satisfying meal that never fails to impress. Prep 15 minSteep Overnight Cook 50 min Serves 4 For the sumac onions1 large red onion, peeled, halved and thinly sliced1½ tbsp sumac100ml apple cider vinegar 3 tbsp lemon juice Salt For the aubergines, beans and eggs2 medium aubergines (about 630g)80ml olive oil, plus extra to serveSalt and black pepper1 onion, peeled and finely chopped (175g)6 garlic cloves, peeled and crushed1 small piece of ginger, peeled and finely grated (20g)1 green chilli, finely chopped, seeds and all (20g)1 tsp chilli flakes1 tsp ground cumin ½ tsp ground cinnamon 1½ tsp tomato paste2 plum tomatoes, chopped into 2cm chunks (300g)400g tin chopped tomatoes400g tin fava beans, drained15g fresh coriander, roughly chopped, plus extra to serve4 large eggs30g sumac onions (see above and method) For the sumac onions: pack the sliced onion into a 400ml jar for which you have a lid. Add the sumac and set aside. Put the vinegar, 100ml water, lemon juice and a tablespoon of salt in a medium bowl and whisk until the salt dissolves. Pour the vinegar mixture over the onions, cover and give them a gentle shake. The onions are ready to eat the next day, though they'll keep in the fridge for up to three weeks. Heat the oven to 240C (220C fan)/475F/gas 9. Cut the aubergines into 4cm chunks and put in a large bowl. Mix well with 40ml oil, half a teaspoon of salt and a good grind of black pepper, then spread out on a large oven tray lined with baking paper. Roast for 25 minutes, or until very soft and lightly browned, then remove from the oven and set aside. Meanwhile, make the sauce. Put the remaining oil in a large saute pan on a medium-high heat. Add the onion and saute for about seven minutes, until soft and lightly browned. Add the garlic, ginger, green chilli, chilli flakes, spices and tomato paste, and cook for another minute, or until fragrant. Add the chopped tomatoes, tinned tomatoes, fava beans, 300ml water, a teaspoon and a quarter of salt and a good grind of pepper, turn down the heat to medium and cook for 15 minutes, or until thickened. Add the aubergine chunks and cook for a further three minutes. Stir in the coriander, then turn down the heat to medium-low. Make four wells in the sauce and crack an egg into each well. Gently swirl the egg whites with a fork a little bit, taking care not to break the yolks. Simmer gently for seven or eight minutes, until the egg whites are set and the yolks are still runny. Cover the pan with a lid for the last few minutes, to speed things up. Leave to settle and cool for a couple of minutes, then garnish with the sumac onions, coriander, a drizzle of olive oil and a little salt on the eggs. Good with chopped salad, shatta and warm bread. Prep 10 min Cook 1 hr Serves 4–6 250g frozen peas, defrosted2 courgettes (300g)1 small onion (150g)1 large leek, trimmed, finely chopped, washed and dried (175g)50g plain flour15g fresh parsley, finely chopped10g fresh mint leaves, thinly shredded1¼ tsp dried mint1 tsp aleppo chilli flakes, or regular chilli flakes½ tsp ground turmeric1 tsp dill or fennel seeds, slightly crushed3 large eggs, lightly beatenSalt and black pepper 3 tbsp olive oilLemon wedges, to serveSoured cream, to serve Put the peas in a food processor and blitz for a few seconds until slightly crushed but not mushy. Transfer to a large bowl. Trim the courgettes and peel the onion, then, using the coarse side of a box grater, grate both on to a clean tea towel or muslin. Gather up the ends of the towel and twist hard over a bowl to squeeze out as much liquid as possible. Add the grated courgettes and onion to the peas, then add the leek, flour, herbs, spices, eggs, a teaspoon and three-quarters of salt and a good grind of black pepper. Mix well to form a uniform batter. Put a large (28cm) shallow nonstick pan for which you have a lid on a medium heat and add the oil. When the oil is hot, add the ijeh mixture, smoothing it down to make an even patty. Partly cover the pan, then leave to cook on a low heat for about 17 minutes, shaking the pan a few times to make sure it doesn't stick to the bottom and running a rubber spatula around the sides. When the edges start to go golden brown, get a large flat plate and place it over the pan. Carefully invert the pan, plate and all, so the ijeh ends up on the plate, then slide it back into the pan uncooked side down and cook uncovered for 15 minutes more, until it is firm and cooked through. To serve, slide the ijeh on to a platter, squeeze over a little lemon juice and serve with lemon wedges and soured cream on the side. This is the Palestinian equivalent of egg and chips, and is commonly enjoyed as a hearty and comforting meal. It's a simple yet fulfilling dish, made with basic ingredients. Batata w beyd is often served as a main course, accompanied by sides of chopped vegetables, pickles, shatta and bread. Perfect for breakfast, lunch or dinner, its simplicity makes it a popular choice for home cooks. Prep 5 min Cook 45 min Serves 4 4 large potatoes (1.15kg) 4 tbsp sunflower oil, plus 1 tsp extra for the onions 30g butter Salt and black pepper 2 medium onions, peeled and finely chopped (300g)8 medium eggs 1½ tsp sumac2 tbsp fresh parsley, roughly chopped2 tbsp fresh oregano leaves Olive oil Peel the potatoes and cut them into 1½cm cubes. Heat the sunflower oil and butter in a very large frying pan, add the potato cubes, a teaspoon of salt and three-quarters of a teaspoon of ground black pepper, then cook, stirring a few times, on a medium-high heat, for 17 minutes, or until the potatoes are crisp, golden brown on the outside and soft within. Transfer the potatoes to a bowl. Using the same pan, lower the heat to medium, then add the remaining teaspoon of sunflower oil and the onion, and cook, stirring, for about five minutes, until the onion is soft and light golden. Return the potatoes to the pan and stir a couple of times. Crack in the eggs and cook for eight to 10 minutes, until they are cooked through, but the yolks are still slightly runny. If you like, cover the pan with a lid for the last few minutes to speed up the process. Sprinkle with a bit more salt, the sumac and the herbs, finish with a final drizzle of olive oil and serve. This is an edited extract from Boustany: A Celebration of Vegetables from my Palestine, by Sami Tamimi, published by Ebury Press at £30. To order a copy for £25.50, visit
The Guardian
21-06-2025
- General
- The Guardian
Marc Summers' recipes for beetroot borani and a bean feast cooked three ways
This fava bean dip is rich and luxurious, but made using quite humble ingredients. The broad beans on top make a perfect garnish, because they are, in essence, fresh fava beans, while the vadouvan seasoning, although untraditional, has the same sweet, warm and earthy flavours as the fava. Then, a take on a vegan borani, enriched with coconut cream instead of the more usual yoghurt. It hits the spot with its tang, heat and sweetness, with an intense beetroot flavour from the salt-baking and a generous dollop of pomegranate molasses to add punch. We buy our fava beans from Hodmedod's, who are doing brilliant things when it comes to regenerative farming, soil health and a better food system. Prep 10 min Soak overnight Cook 1 hr 30 min Serves 6 ¾ tsp vadouvan spice mix 40ml rapeseed oil For the fava bean dip75g fava beansA pinch of bicarbonate of soda 60ml olive oil 1½ garlic cloves, peeled1½ tbsp lemon juice 30g tahini For the braised broad beans5 tsp olive oil⅓ white onion, finely diced1½ garlic cloves, peeled and sliced20g tomato (¼ small tomato), dicedA pinch of flaky sea salt 1½ tsp vadouvan spice mix 55g podded broad beans 3 tsp water 1½ tsp lemon juice For the crisp fava beans40g fava beans100ml rapeseed oil (enough to fill a pan by 3cm)A pinch of flaky sea salt The night before, soak both batches of dried fava beans overnight: this should be 115g in total (75g for the dip and 40g to fry). For the vadouvan oil, whisk the spice mix with the oil on a gentle heat for about ten minutes, until it reaches 75C – check with a temperature probe. It should infuse, but don't let it bubble aggressively or smoke. Set aside. Drain then cover the 75g fava beans with plenty of fresh water. Add the bicarb and bring to a boil, then cook until completely soft (about an hour). Drain and reserve a ladleful of the cooking water (aquafaba), then transfer the beans to a blender. Add the olive oil, garlic, lemon juice and tahini, and blend for two to three minutes, until completely smooth. If slightly thick, add a splash of aquafaba. Check the seasoning; it should taste rich with a nice acidic lift from the lemon juice. Set aside. For the braised broad beans, heat the oil in a small pan on a medium heat, then sweat the onion and garlic until the garlic turns dark golden. Add the diced tomatoes and salt, and cook until they break down. Add the vadouvan spice mix, the fresh broad beans and water, then cover with a lid and cook for about 30 minutes, until the beans are tender. Remove from the heat, add the lemon juice, then check the seasoning. For the crisped beans, heat the rapeseed oil in a pan until 180C, checking with a thermometer (if you don't have one, add a cube of bread and when it sizzles, it's ready). Carefully submerge the fava beans and fry until they stop bubbling and are crisp – a few minutes. Drain on kitchen roll and season with flaky salt. Spoon the fava bean dip on to a plate, making a well in the middle. Spoon in the braised broad beans, then finish with the crispy fava beans and vadouvan oil. Prep 5 min Cook 1 hrServes 6-8 325g beetroot (about 2 very large beets) A pinch of coarse salt 1 tsp coriander seeds 1 tsp fennel seeds 1⅓ tbsp pomegranate molasses, plus extra to serve30g preserved lemon, skin and flesh3 garlic cloves, peeledJuice of ½ lemon 65g tahini 55g coconut cream To serve Olive oilDill fronds 1 tsp nigella seeds Heat the oven to 180C (160C fan)/350F/gas 4. Trim the beets and put on a bed of coarse salt in a roasting tray. Cover tightly with foil and bake for about 40 minutes, or until a knife inserts into the beetroot with slight resistance. Meanwhile, toast the coriander and fennel seeds in a dry pan until fragrant, then grind to a powder using a mortar or spice grinder. Once the beetroot is cool enough to handle, peel and cut into chunks. Put in a blender with the ground spices and remaining ingredients and blend until smooth – about two minutes. Check the consistency (it should be smooth) and seasoning, and adjust if needed. Spread the borani on a large plate. Drizzle generously with olive oil and pomegranate molasses, and scatter with dill fronds and nigella seeds to garnish. Marc Summers is the founder of Bubala, who have just opened their third restaurant in King's Cross, London. With thanks to executive chef Ben Rand.
Telegraph
10-06-2025
- General
- Telegraph
Aubergine and fava beans with eggs and sumac onions
I always keep a couple of tins of ful (fava beans) for those times when I crave a quick and satisfying late breakfast or lunch at weekends. You can substitute the eggs with feta cheese for an extra creamy and salty touch. Alternatively, the recipe works beautifully as a vegan dish without the eggs. If fava beans aren't available, you can swap them with other tinned beans. Season the dish generously and serve with fresh crusty bread or flatbread. The sumac onions will make more than you need, but they're great with hummus, falafel wraps, or in lentil soup. Overview Prep time 20 mins Cook time 40 mins Serves 4 Ingredients For the sumac onions 1 red onion, thinly sliced 1½ tbsp sumac 100ml cider vinegar 3 tbsp lemon juice For the aubergine and fava beans 2 medium aubergines (around 630g) 80ml olive oil, plus extra to serve 1 onion, finely chopped 6 garlic cloves, crushed 1 small piece of ginger, peeled and finely grated 1 green chilli, finely chopped, seeds and all 1 tsp chilli flakes 1 tsp ground cumin ½ tsp ground cinnamon 1½ tsp tomato paste 2 plum tomatoes, chopped into 2cm chunks 1 x 400g tin chopped tomatoes 1 x 400g tin fava beans, drained 15g fresh coriander, roughly chopped, plus extra to serve 4 large eggs Method Step Preheat the oven to 240C/220C fan/gas mark 9. Step To make the sumac onions, put 1 thinly sliced red onion in a 400ml jar that has a lid. Add 1½ tbsp sumac and set aside. Step Put 100ml cider vinegar, 3 tbsp lemon juice, 100ml water and 1 tbsp salt in a medium bowl and whisk well until the salt has dissolved. Pour the mixture over the onions, cover the jar, then give it a gentle shake, seal, and leave to one side. You can store the onions in the fridge for up to 3 weeks. Step Cut 2 medium aubergines into 4cm chunks and place in a large bowl. Mix well with 40ml olive oil, ½ tsp salt and some black pepper, then spread out on a large parchment-lined baking tray. Roast for about 25 minutes, or until completely softened and lightly browned. Remove from the oven and set aside. Step While the aubergine is roasting, make the sauce. Put 40ml olive oil into a large sauté pan and place on a medium-high heat. Add 1 finely chopped onion and cook for about 7 minutes, until softened and lightly browned. Step Add 6 crushed garlic cloves, 1 peeled and finely grated small piece of ginger, 1 finely chopped green chilli, 1 tsp chilli flakes, 1 tsp ground cumin, ½ tsp ground cinnamon and 1½ tsp tomato paste and cook for another minute, or until fragrant. Step Add 2 plum tomatoes, chopped into 2cm chunks, 1 x 400g tinned chopped tomatoes, 1 x 400g tin fava beans, 300ml water and some seasoning. Reduce the heat to medium and cook for 15 minutes, or until the sauce thickens. Step Add the aubergine chunks and cook for a further 3 minutes. Stir in 15g roughly chopped fresh coriander, then reduce the heat to medium-low. Make 4 wells in the sauce and crack an egg into each well. Use a fork to gently swirl the egg whites a little bit, taking care not to break the yolks. Step Simmer gently for 7-8 minutes, until the egg whites are set but the yolks are still runny. You can cover the pan with a lid for the last few minutes (to speed up the process).
Wall Street Journal
21-05-2025
- General
- Wall Street Journal
Aid Deliveries Do Little to Alleviate Gaza Hunger Crisis
Inside their small apartment in Gaza City this week, Marah Zant and 12 of her relatives had very little food left to eat, just some rice, lentils and a single can of fava beans that they were trying to stretch out for three days. The plan: eat one, very small meal a day. Then they heard that several trucks carrying food aid had entered Gaza for the first time in more than two months. But that news, too, turned into disappointment.
