I have a great love of Middle Eastern food. I have had this for as long as I can remember. I was eating hummus as a kid, people re: other kids, were always making fun of me cause of it. My how things have changed now.
I live in an area that you could only describe as quite heavily populated by Arabic and European people. Turkish, Lebanese, Greek and Jewish food feature heavily, and you know what I fricken LOVE it. Their food is amazing. I should know, my mother is a Ruski, and my father Greek.
I was a little apprehensive at first about living here, ashamed to say because of this, but now not knowing what in the world I feared in the first place! It was all the years of being brought up in the Eastern suburbs. It is very very sheltered, and not in a good way. It makes you hate what you fear, or what you don't understand. RIDICULOUS! Its not a good thing to breed this in children, it makes them hate when they are adults. Anyway I could go on and on, this is something I'm very passionate about.
I have always got sumac, and other "exotic if you will" spices etc on hand. Lucky enough to buy it so fresh, it tastes so different to the Woolies variety. I love to throw them into everything. The lovely tang sumac lends to dishes is delightful.
This dish came about from my love of Middle Eastern food, as well as a MAJOR love of brussel sprouts. Brussels are so polarizing. I don't get it, I adore these little babies so much, I'm trying to grow my own ATM. I was so happy the night I saw little G enjoying them as much as her Mummy does!
2 pieces fresh Salmon
1/2 red onion
4 large mushrooms
1/2 glass wine
1 tablespoon sumac
1 teaspoon chicken stock powder
1 can chickpeas rinsed and washed, or use dried
1/2-1 lemon juice, I used a whole lemon
bunch herbs, I used coriander and parsley
tahini sauce to serve
I use my stick blender to make the tahini sauce, and I don't add garlic. But you can add a small amount if you wish. I prefer it without cause I like to have it in sandwiches etc.
Meanwhile start cooking the salmon to your perference, I like it fried, still slightly pink with this dish. In the time that this has finished cooking, the salad will be ready!
For the salad, start by frying the onion and garlic in olive oil, gently until it has softened, this takes about 15 minutes. Add the mushrooms, and let them sweat and colour slightly. Then add everything else, except the lemon juice and fresh herbs.
Cook this to your preference. You might like the sprouts slightly crunchy or cooked through. Then add the lemon juice and fresh herbs. Cook for a minute or two, at this point you can add a knob of butter to create a bit of a sauce. Serve it up!
(bil-hanā' wa ash-shifā') بالهناء والشفاء / بالهنا والشفا
may you have your meal with gladness and health