Sabaa bharat is the signature scent of Lebanese cooking, and used across two of these recipes. It is a classic spice blend consisting of seven spices. Ratios often vary from each region and generally each family will have their own recipe. This is ours. Serve these dishes along with a side of mint, chopped onions, pickles and oven-warmed pita.
Salatet foul medammas
(Mum’s fava bean salad)
Mum’s version of foul medammas uses elements of the traditional stew as part of a fresh salad with lots of texture. If you are planning to use dried beans and chickpeas, you’ll need to start this recipe the night before.
400g can of fava beans, rinsed and drained
400g can of chickpeas, rinsed and drained
2 tsp bicarbonate of soda, if using dried fava beans and dried chickpeas
3 garlic cloves, crushed
Sea salt, to taste
½ yellow capsicum, finely diced
1 small Spanish onion, finely diced
100g cherry tomatoes, cut into quarters
Small handful of parsley, leaves removed and roughly chopped
Small handful of mint, leaves removed and roughly chopped
Small handful of fresh oregano, leaves removed
120ml lemon juice
120ml extra virgin olive oil, plus more for drizzling
Zest of 1 lemon, to garnish
Pomegranate seeds, to garnish
If you are using canned fava beans and chickpeas, drain off the water and rinse well, then put them in a saucepan, cover with boiling water from a kettle, then bring it back to the boil. Once the beans and chickpeas are simmering, cover with a lid and cook for 10 minutes.
Place the crushed garlic and a pinch of salt in a mixing bowl, then drain and add the cooked fava beans and chickpeas. Add the chopped vegetables and fresh herbs, along with the lemon juice and extra virgin olive oil. Toss the salad well and serve immediately in a wide bowl with plenty of lemon zest, oil and pomegranate seeds.
Hummus bi tahini w’ lahme
(Hummus topped with spiced minced lamb)
Use course mince here, as the flecks of fat caramelize in the ghee and add deliciously rich savoury tones to this silky hummus.
For the hummus
350g dried chickpeas
1 tsp bicarbonate of soda
250g tahini
100ml lemon juice
3 garlic cloves
50–100ml ice-cold water
Sea salt, to taste
For the meat topping
500g coarse minced lamb
1 tsp sabaa bharat (see recipe below)
1/2 tsp ground cinnamon
2 tbsp ghee
75g pine nuts
For the garnish
1 tsp paprika
To prepare dried chickpeas, soak them overnight in plenty of water. The next day, drain the chickpeas and rinse them well. Put in a large saucepan one teaspoon of bicarbonate of soda, cover with fresh water and bring to the boil. Remove any foam on the surface and reduce the heat to low. Cover the chickpeas and cook for about an hour, or until they collapse easily but are not yet mushy.
Allow the chickpeas to cool slightly, but drain while still warm, reserve four tablespoons to garnish, then transfer the rest to a food processor and blitz until a stiff paste forms. Remove the lid of the processor and give it a mix, then put the lid back on. With the machine running, gradually add tahini, lemon juice, garlic, and salt to taste. Once those ingredients have been processed and while the machine is still running, add ice-cold water, drizzling slowly, and keep processing the hummus for another three minutes.
If you have made this in advance, place the hummus in the fridge once it has cooled, then bring back to room temperature when you wish to serve, otherwise set aside until required.
To make the lamb topping, heat a wide-based frying pan on a high heat, add the minced meat and break it down with a wooden spoon. Continue to cook the meat until all the liquid has evaporated, add the spices and one tablespoon of the ghee and continue to toss on the heat until the ghee has melted, the meat has caramelized and the spices have been incorporated.
In a small frying pan, heat the remaining tablespoon of ghee along with the pine nuts and fry until they are golden brown – keep a close eye as they cook quickly. Add the pine nuts straight to the minced meat and combine them evenly throughout.
To assemble, place the hummus on a flat plate and spread it out evenly. Tip the minced meat on top and spread over the hummus. Garnish with the reserved whole chickpeas and the paprika.
Salatet bayd w’ batata
(Egg and potato breakfast salad)
This is a quick and easy dish that really only calls for salt, bharat and good quality extra virgin olive oil.
6 eggs
500g (1lb 2oz) baby new potatoes
A handful of oregano leaves
A handful of mint
A handful of parsley
1 small Spanish onion
Sea salt, to taste
¼ tsp freshly ground pepper
½ tsp aleppo chilli
1/4 tbsp sabaa bharat (below)
60ml extra virgin olive oil
A squeeze of lemon
1 small chilli, finely sliced (optional)
Put the eggs in a medium-sized saucepan with enough water to cover. Bring the water to the boil and, once boiling, place the lid on the pan and boil for 30 seconds. Turn off the heat and put your timer on for 12 minutes, for hard-boiled eggs. Once cool enough, peel the shells and set aside.
While the eggs are cooking, wash the potatoes, place them whole into a pot of water and bring to the boil, then turn down the heat and leave to simmer, covered, for 15 minutes. Test with a sharp knife to see if they are soft and cooked through. Remove from the heat and drain.
While the eggs and potatoes are cooking, finely chop the herbs and onions and place in a mixing bowl.
Cut the potatoes in half if they’re small, or quarters if slightly larger, and place in the mixing bowl. Cut the eggs in quarters and add them to the bowl, seasoning well with salt, pepper, aleppo chilli and bharat, then add the oil and lemon and combine with your hands gently so as not to break up the ingredients too much. To serve, place the salad into a serving dish and garnish with a drizzle of oil and the fresh chilli.
Sabaa bharat
(Seven-spice bharat)
Makes about 150g
2 tbsp black peppercorns
3 tbsp cumin seeds
3 tsp coriander seeds
3 tsp grated nutmeg
1 tsp cloves
1 cinnamon stick
3 tsp allspice (pimento) berries
If using whole spices, grind them in a spice grinder or with a pestle and mortar to create a smooth powder. You may have to sift out any chunky pieces through a fine sieve. If using ground spices, place them in a bowl and combine well. Stored in an airtight glass jar, this will last for several months.
This is an edited extract from Sofra by Karima Hazim Chatila and Sivine Tabbouch, available now through Quadrille Publishing Limited, $49.99
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