The kind of Middle Eastern plate you make on repeat. za'atar, a proper smoke, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the za'atar elements, and pat the lentil 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 dried lentils and smoke until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the sumac and the rest of the za'atar flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cover and cook gently 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
Our tested Steamed Salmon Cookies: levantine, generous, and balanced with pomegranate and mint....
Middle Eastern This Middle Eastern Grain Bowl leans on cumin and coriander to do the heavy lifting. We steam...
Middle Eastern
Members
A spiced take on Chickpea Fritters, built on sumac and onion and finished the way we like it....
Middle Eastern Weeknight-friendly Salmon Side with the cumin and coriander we come back to again and again....