In a culinary homage to the historic Arab golden age, chef Sami Tamimi presents two vibrant recipes that capture the essence of spice-laden trade routes. These dishes, featuring kbeibat bulgur with spring onion and pomegranate, alongside a spicy fennel and herb salad, offer a modern taste of ancient flavours, blending sweet, sour, and spicy notes in a delightful feast.
Kbeibat Bulgur with Spring Onion and Pomegranate
Originating from the port city of Latakia in Syria, kbeibat bulgur translates to small kibbeh in Arabic. This dish is celebrated across the Arab world and beyond, with variations found from Turkey to Iran and even Brazil. What unites all versions is their complex layering of flavours, creating a harmonious balance that tantalises the palate.
Ingredients and Preparation
To prepare the kbeibat, you will need:
- 200g fine bulgur wheat
- 1½ tsp ground cumin
- ½ tsp ground coriander
- 1 tsp Aleppo chilli flakes
- 2 tbsp olive oil, plus extra for drizzling and greasing
- 1¼ tsp salt
- 55g plain flour
For the accompanying sauce, gather:
- 4-5 large spring onions, trimmed and finely sliced (150g)
- 5g flat-leaf parsley, finely chopped, plus extra for sprinkling
- 1 red chilli, deseeded and finely chopped
- 4 tbsp olive oil
- 2 tbsp red pepper paste or harissa
- 2 tsp lemon zest
- 2 tbsp lemon juice
- ¾ tsp ground cumin
- 45g pomegranate molasses
- 1½ tsp caster sugar, or honey
- ¾ tsp salt
Begin by mixing the bulgur with the spices, olive oil, and salt in a bowl. Add 300ml of just-boiled water, mix well, cover, and leave to soak for 20 minutes until the water is fully absorbed. Incorporate the flour by hand, squeezing the mixture into a sticky paste. With a bowl of oil nearby to prevent sticking, shape the paste into 20 smooth balls, each weighing about 30g. Set these aside, covered, while you prepare the sauce.
Combine all sauce ingredients in a large bowl and mix thoroughly. Bring a large saucepan of salted water to a boil, then gently add the kbeibat, stirring carefully to avoid breakage. Cook over medium heat for 15 minutes. Using a slotted spoon, transfer the bulgur balls to the sauce bowl, coating them evenly. Serve on plates, garnished with chopped parsley and a drizzle of olive oil.
Spicy Fennel and Herb Salad
This bright and aromatic salad provides a refreshing contrast to the rich kbeibat bulgur. Crisp fennel adds sweetness and crunch, while chilli, herbs, and capers introduce heat and sharpness. For a variation, thinly sliced kohlrabi can substitute the fennel, offering a similar texture with a milder flavour.
Ingredients and Preparation
For the dressing, you will need:
- 2 tbsp lemon juice, plus 1 tsp zest
- 2½ tbsp olive oil
- 1 tbsp capers, drained and chopped
- Salt and black pepper
For the salad, gather:
- 2 fennel bulbs, trimmed, halved and thinly sliced (about 400g)
- 1 green chilli, stalk discarded, flesh thinly sliced
- 100g castelfranco radicchio, or white endive, torn into bite-size pieces
- 3g mint leaves, roughly torn
- 3g picked coriander leaves
- 3g picked dill leaves
- 2 tsp black sesame seeds, toasted
Start by making the dressing. In a large bowl, whisk together the lemon juice, zest, olive oil, capers, half a teaspoon of salt, and a generous grind of black pepper until emulsified. Add the fennel and chilli, tossing to coat evenly. Then, gently incorporate the radicchio or endive, most of the herbs, and the sesame seeds. Finish with the remaining herbs and serve immediately.
These recipes by Sami Tamimi invite you to embark on a culinary journey, reconnecting with the spirit of the Arab golden age through layers of eastern spice and flavour. Perfect for a main course, they celebrate the exchange of ideas and ingredients that have shaped food cultures across deserts and seas.
