Palestinian chef and author Sami Tamimi, and food writer Tara Wigley are in the Ottolenghi Test Kitchen making savoury buns flavoured with sumac onions and fresh herbs, from their book Falastin.
This recipe is based on the traditional Palestinian za’atar bread, a staple of large feasts with friends and family. These buns look like sweet cinnamon rolls but in this savoury version the flavours come from the tangy, lemony sumac and the caramelised onions, both of which are often used in Palestinian cooking.
In our new series, The Levantine Table, we are celebrating the vibrant and flavourful food inspired by the Levant, located along the sunny shores of the eastern Mediterranean. In each episode we’ll be in the working kitchens of acclaimed restaurateurs, chefs and writers sharing recipes using ingredients from our Cooks’ Ingredients range.
Ingredients:
530g plain flour, plus extra for dusting
35g caster sugar
2 tsp fast-action dried yeast (6g)
3 large eggs
½ tsp salt
150g unsalted butter, at room temperature, cut into 2cm dice
Sunflower oil, for greasing
For the sumac onion filling
100ml olive oil
3 onions, finely chopped
2 tsp ground cinnamon
½ tbsp sumac, plus 1 tsp for dusting
30g oregano leaves, roughly chopped
15g thyme leaves, roughly chopped
1 tsp caster sugar
1 tsp salt
For the herb oil
15g parsley leaves, finely chopped
1 red chilli, deseeded and finely chopped
1 tsp finely grated lemon zest
120ml olive oil
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