This Middle Eastern Hash leans on sumac and onion to do the heavy lifting. We stir-fry the Squash for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the sumac and onion elements, and pat the squash dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the butternut squash and stir-fry until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the sumac and the rest of the sumac and onion flavours, letting them cook out for a minute until fragrant.
Add the green beans along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Middle Eastern
Members
This Middle Eastern Skewers leans on sumac and onion to do the heavy lifting. We char the...
Middle Eastern The kind of Middle Eastern plate you make on repeat. tahini and lemon, a proper braise, and a...
Middle Eastern Our tested Crispy Lamb Tabbouleh: spiced, generous, and balanced with tahini and lemon. Serves...
Middle Eastern Weeknight-friendly Cod Skillet with the tahini and lemon we come back to again and again. Big...