Last nights dinner was so good, I just have to tell you all about it, especially as if you saw the recipe titles you may not be clamouring to get out the door, to the shops and back to the kitchen as soon as humanly possible but believe me you should be.
So I can hear you all gasping, anxious to know what it was; I won’t keep you in suspense anymore we had courgette & beetroot leaf wrapped kebabs with chilli tomato sauce from Ottolenghi: The Cookbook
Both of which are fabulous books, really stunning recipes, lovely photography and a history to the dishes and the restaurant in Ottolenghi’s case too. Another place to add to my restaurant wish list for when I eventually visit London.
Kebabs are one of my favourite foods, not the cheep take outs that seem to cater to the late night crowd you understand but the authentic varieties, be they Turkish style doner kebabs, or Israeli shwarma for examples. Teamed with fresh bread and at least one dipping sauce and I’m in food heaven.
Instead of using bread to help bind the meat for the kebabs I used soaked couscous as suggested in the Ottolenghi book, it really is a fabulous idea, leading to less stodgy kebabs which have a slightly nutty flavour and a lovely texture too.
The kebab recipe only called for courgettes for the wrapping of the lamb but since I had some beetroot leaves in the fridge that needed using up I though I’d use those too. Not only did it change the meals flavours a wee bit but it gave the presentation a slight edge too.
They were really easy to make although it was a slow process but it was so worth it, melt in the mouth kebabs which were delicately flavoured with warm, comforting spices including allspice, cinnamon, nutmeg and black pepper. A little feta cheese is also crumbled into the mix which helps bind the meat but also lends a salty tang to the finished kebab which works so well against the almost sweet backdrop of the spice blend.
The chilli sauce really perked the meal up, although a milder version would work just as well if you don’t like the heat, I however like my hot, hot, hot and am wishing I’d served a little zhug (a very spicy Yemenite dip, a recipe for which can be found here) alongside too. In comparison to the time taken to make the kebabs, the sauce was a complete doddle, so quick and simple it could be ready in ten minutes, but, allowing the sauce to cook very slowly allows the flavours to develop and increase in intensity so it is really worth it.
As for the pita breads, they were divine, so soft and fluffy, I’ll never be buying shop bought again. They’re so easy too, hardly any effort required at all, but I stress here that is because I use a free standing mixer to kneed my dough so if you’re doing it by hand, plenty of elbow grease is required 
Anyhow either way they’re too good to miss out on.
Pittot are such a staple of the Israeli diet, I’ve often said that if I get to visit Israel I’ll come back looking like a falafel stuffed pitta but that is beside the point. Here’s what Jana Gur has to say about the humble pitta:
Pita is not just an extremely popular pocket bread, it is the mainstay of the way Israelis eat. Anything can go into a pita — from chocolate spread (a favorite school snack) to a whole lunch, such as schnitzel with salad and French fries. Apart from packing it with innumerable foodstuffs, pita has another important use: to mop up hummus, tahini, labane, eggplant and other dips, spreads and salads. Pita must be oven-fresh or it’s no good.
Jana’s recipe can be found here, on the lovely Ilana’s blog, do continue to have a look around her fabulous blog and not just stop at the recipe please.
As it’s coming up to World Bread Day again I think I’ll enter the pittot.
Both the kebabs and the sauce cooked easily be cooked well in advance and reheated but as Jana states the pitta have to be cooked just before serving to get the best from them, and lets face it that’s not really a hassle.
Just in case you’re wondering about the post title, taayim is Hebrew for tasty, which is what the dinner most certainly was. A big thank you to my Israeli friend Francesca for her help with that translation.
I realise I’m early but I’d also like to take this opportunity to wish all my Jewish blog visitors a very happy new year
Shana Tova Ve Metuka!
{ 10 comments… read them below or add one }
It certainly does look “taayim” George. Your pittot look amazing.
This looks really delicious. I like how you used the beet leaves.
Thank you Francesca. I was so pleased with the pittot, so easy too.
Fearless thanks for stopping by, the beet leaves were a really interesting flavour addition to the meal.
What a gorgeous meal….right up my street. I lover your pitta bread too.
Hey George!
This looks fantastic and this cookbook is on my list of coveted books at the moment, think I’m treating myself to one tomorrow aswell cos it’s payday!
How’s the book coming along?
George, you really are an inspiration!
Erica you must try this recipe out, you have the Ottolenghi don’t you?
Rachel you need the Ottolenghi cookbook! Do treat yourself. The book is coming along, slowly but surely.
Anna you’re making me blush.
George, what’s really beautiful pics are lovely and yummy!! I love Pita bread!! xGloria
Now I’m hungry! I will try the whole dinner soon.
Thx for your participation in WBD’08!
Wow,
look at that superb fluffy pita. Delicious!