Lentil Galette in za'atar
This Middle Eastern Galette leans on za'atar to do the heavy lifting. We steam the Lentil for...
The kind of Middle Eastern plate you make on repeat. sumac and onion, a proper sear, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the sumac and onion elements, and pat the sweet potato 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 sweet potatoes and sear 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 broccoli 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.
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