{"id":35525,"date":"2017-01-11T13:06:02","date_gmt":"2017-01-11T13:06:02","guid":{"rendered":"https:\/\/test10.co.za\/C\/?p=35525"},"modified":"2017-01-20T07:44:23","modified_gmt":"2017-01-20T07:44:23","slug":"book-review-feast-sababa-middle-eastern-mediterranean-food","status":"publish","type":"post","link":"https:\/\/test10.co.za\/C\/book-review-feast-sababa-middle-eastern-mediterranean-food\/","title":{"rendered":"Book Review Feast with Sababa: Middle Eastern and Mediterranean Food"},"content":{"rendered":"

\"Sababa\"<\/a><\/p>\n

Tal Smith, owner of the much-loved Cape Town deli Sababa, is back with new recipes in Feast with\u00a0<\/em>Sababa: Middle Eastern and Mediterranean Food<\/i>. This follows the incredible success of the first book Sababa: Middle Eastern and Mediterranean Food<\/i><\/a><\/strong>, and the constant request for more recipes.<\/p>\n

The recipes continue to be simple to follow and the ingredients are always easy to find. Sababa encourages home cooking and are all based on family recipes not only for cooking everyday suppers but for celebrations too.<\/p><\/blockquote>\n

This is a beautiful book full of delectable recipes featuring an array of meze, salads, risottos and meat recipes among others. Sababa is all about uncomplicated wholesome food with a Middle Eastern and Mediterranean influence. It is the kind of healthy and affordable food that everyone loves to cook in their homes.<\/p>\n

Feast with Sababa: Middle Eastern and Mediterranean Food<\/i> is available now at good bookstores or via jacana.co.za<\/a><\/strong> at a recommended retail price of R310.<\/p>\n

Here are two choice recipes from the cookbook to get you excited about the rest, enjoy!<\/p>\n

<\/div><\/div>\n

Roast Cauliflower Salad with Green Beans\u00a0and Tahina Dressing
\n<\/strong>700 g cauliflower
\n4 tbsp extra virgin olive\u00a0oil
\n1 tsp turmeric
\n1 tsp paprika
\n1 tsp cumin
\n1 tsp cayenne pepper
\nsalt and freshly ground\u00a0black pepper
\n200 g fine green beans\u00a0blanched
\nred onion, sliced finely
\n60 g rocket<\/p>\n

Tahina<\/strong>
\n1 C \u00a0(250ml) tahini paste
\n1 C \u00a0(250ml) water
\n1 tbsp lemon juice
\n1\u00a0tsp garlic, crushed
\n1 tbsp Italian parsley,\u00a0chopped
\n1 tbsp dill, chopped<\/p>\n

Start by making the tahina. Combine all the\u00a0ingredients in a bowl, besides the parsley and dill.
\nWhisk the mixture until smooth. Stir in the parsley\u00a0and dill. Set aside in the fridge until you are ready\u00a0to serve the salad.
\nPreheat the oven to 200\u00b0C. Cut the cauliflower\u00a0into florets and combine with the olive oil, spices,\u00a0and salt and pepper. Roast for 15\u201320 minutes,\u00a0or until they have cooked through and are slightly
\ncrispy. Leave to cool down.
\nBlanche the green beans. Bring a pot of water to\u00a0the boil. Add the green beans and let them cook\u00a0for about 2 minutes. Strain all the hot water off\u00a0and run them under cold water until they have\u00a0cooled down completely. Cut them into thirds.<\/p>\n

To assemble the salad, combine the roast\u00a0cauliflower with the green beans, red onion and\u00a0rocket on a platter. Just before serving, drizzle\u00a0over the tahina.<\/p>\n

<\/div><\/div>\n

Barley Salad
\n<\/strong>2 red peppers
\n500 g pearl barley
\n1 C \u00a0(250ml) extra virgin olive oil
\n2 lemons, zest and juice
\n3\u20134 sprigs oregano\u00a0leaves only
\n1 bunch spring onion,\u00a0finely chopped
\n20 g Italian parsley,\u00a0chopped
\nsalt and freshly ground
\nblack pepper
\n200 g Kalamata olives
\n200 g Danish feta, cubed
\n30 g basil, leaves only<\/p>\n

Preheat the oven to 180\u00b0C. Roast the peppers for\u00a0about 30 minutes until slightly blackened. Once\u00a0removed from the oven, place them into a plastic\u00a0bag to steam for about 15 minutes. When they\u00a0have cooled down, remove the seeds and skin\u00a0and cut them into thin strips.
\nIn the meantime boil the barley in a pot of water\u00a0for about 15 minutes or until it has cooked\u00a0through. Be careful not to overcook it. Strain the\u00a0water off through a colander and leave it to cool\u00a0down.<\/p>\n

Once the barley has cooled down, mix through\u00a0the olive oil, lemon zest and juice, oregano, spring\u00a0onion, parsley, salt and pepper. Pit the olives and\u00a0mix through. Add the peppers and feta. When\u00a0ready to serve, mix through the basil leaves and\u00a0plate.
\nServes 10\u201312<\/p>\n

Cook\u2019s Note<\/strong>
\nBe careful not to overcook\u00a0the barley \u2013 it should still\u00a0have some bounce. As with\u00a0any grain, rinse the barley\u00a0under cold running water\u00a0before cooking to remove\u00a0any dirt or grit.<\/p>\n

<\/a><\/div><\/div>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Tal Smith, owner of the much-loved Cape Town deli Sababa, is back with new recipes in Feast with\u00a0Sababa: Middle Eastern and Mediterranean Food. This follows the incredible success of the first book Sababa: Middle Eastern and Mediterranean Food, and the constant request for more recipes. The recipes continue to be simple to follow and the ingredients are always easy to find. Sababa encourages home cooking and are all based on family recipes not only for cooking everyday suppers but for […]<\/p>\n","protected":false},"author":15,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4098],"tags":[],"class_list":["post-35525","post","type-post","status-publish","format-standard","hentry","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/35525","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/15"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=35525"}],"version-history":[{"count":0,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/35525\/revisions"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=35525"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=35525"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=35525"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}