On these chilly, wintry nights there’s nothing better than a bowl of dhal, the Indian subcontinent’s beloved lentil-based comfort food, to warm you up. We’ve added some chunks of roasted pumpkin that blend perfectly with the red lentils, whilst adding a hint of sweetness to the rich, spicy blend.
In Sri Lanka, where Knidos Cookery Club has just been on a foodie fact-finding mission, dhal (also spelt dal or daal) is a mainstay of the island’s signature curry and rice dish. It’s served any time of the day – it was particularly good served with string hoppers, little nests of steamed rice noodles, and coconut sambol (grated coconut with chillies and lime juice) – a popular breakfast on the island.
Dhal can be a meal on its own when served with rice or flatbreads, or try it alongside a selection of your favourite vegetable curries. It’s a dish that tastes even better the next day when the spices have been left over night, allowing the different flavours to mix and mingle.
Ingredients (makes 4-6 servings)
125 g red lentils
200 g roasted pumpkin
250 ml water or vegetable stock
50 ml coconut milk
200 g tomatoes
One medium onion
One teaspoon each of mustard seeds, cumin seeds, coriander seeds, cloves and chilli flakes
Two teaspoons turmeric
1 cm knob of ginger
One garlic clove
One cinnamon stick
One star anise
One bunch fresh coriander
50 ml olive oil
Roast the chunks of pumpkin in a hot oven at 200 c for 20 minutes. While the pumpkin is cooking, heat the oil in a heavy based pan and add the mustard seeds. When the seeds begin to pop, turn the heat down and add the chopped onions, ginger and garlic and the other spices and stir well. Cook for 10 minutes over a medium heat.
Wash the lentils until the water runs clear and then add them to the onion mix with the vegetable stock and chopped tomatoes, stir and cook until all the liquid is absorbed. Add the pumpkin chunks and coconut milk. Cook over a low heat until it starts to bubble. When cooked, remove the cinnamon stick and star anise. Garnish with the chopped coriander and serve with rice and/or a flat bread such as chapati or pita.
On a recent flying visit to Glasgow, KCC dropped into Ox and Finchin the city’s West End for a bite to eat. This Sauchiehall Street eatery offers a range of tapas-style sharing plates – we opted for the giant couscous with grilled halloumi, a plate of braised leeks, beetroot hummus, grilled baby gem lettuce and, with this being Glasgow, chips of course.
This time round, we’ll be recreating the giant couscous dish, made with ptitim, toasted pearls of wheat and semolina, first cooked up in Israel in the 1950’s when rice was in short supply in the early days of the Israeli state. This couscous relative was dubbed Ben-Gurion rice after Israel’s first prime minister. After scouring our local supermarkets, ptitim proved to be in short supply so we’ve replaced them with mung beans!
Key to this salad is the dressing, a piquant sauce called zhug, which was brought to Israel by emigrées fleeing persecution in Yemen in the late 1940s. This spicy cousin of Italy’s milder pesto and Mexico’s equally fiery salsa verde, is served often alongside falafel and hummus. The name is said to be derived from mas-chag, the name of the grinding stone traditionally used to crush the spices and herbs into a paste.
Ingredients (serves 2-4)
100 g mung beans
125 g halloumi
Sprinkling of pomegranate seeds
Sprinkling of roasted pumpkin seeds
For the zhug sauce:
One bunch fresh coriander
One bunch fresh parsley
One garlic clove
Two teaspoons red chilli flakes
One teaspoon black peppercorns
One teaspoon cumin seeds
One teaspoon coriander seeds
One teaspoon cardamom seeds
Juice of half a lemon
25 ml olive oil
To make the zhug sauce, put all the ingredients except for the olive oil in a blender and give it quick blitz. Don’t overdo the blending as you want a slightly chunky texture. Now slowly add the olive oil, blitzing until it is mixed in with the other ingredients. Put in a glass jar – it should keep for a couple of weeks in the fridge.
Cook the mung beans until tender. While the mung beans are cooling, grill the halloumi until a golden-brown colour. Then mix the cooled mung beans with a tablespoon of zhug, arrange the grilled halloumi on top, sprinkle with pumpkin and pomegranate seeds and serve with a selection of your favourite meze dishes.
This time round on Knidos Cookery Club we’re looking at some ways to beat the heatwave with a noodle-based salad that can be whipped up with the minimum of fuss.
Funchoza is a popular salad across Central Asia that combines glass noodles, which can be produced from various forms of starch such as rice or mung bean, with julienned raw vegetables and a spicy dressing. The noodles just need to be cooked in boiling water for a few minutes so it’s a cinch to prepare on a hot summer’s day.
These noodles are a staple of Uighur cuisine, but have been adopted by the Central Asia’s Korean community who have made funchoza famous to a wider audience across the former Soviet Union and beyond.
The Uighurs are Turkic-speaking muslims living mainly in Xinjiang, an autonomous territory in northwest China, where they face increasing persecution by the Chinese authorities, under the pretext of a crackdown on terrorism.
To this end, thousands of Uighurs, Kazakhs, Kyrgyz and Chinese muslims have been interred in ‘re-education’ camps and, as the Guardian put it in a recent editorial, “Those who are nominally free in fact exist in a digital gulag of constant surveillance.”
Earlier this month, 22 states – including Britain, Canada, France, Germany, Australia and Japan – signed a letter to UN human rights officials in condemnation of China’s treatment of Uighur and other minorities there.
Ingredients (makes 3-4 servings)
150 g dried glass noodles
10 g dried seaweed
2 small cucumbers
8 spring onions
2 red peppers
For the dressing:
4 teaspoons tahini
2 tablespoons apple vinegar
2 tablespoons soy sauce
2 tablespoons pomegranate sauce (Nar Eksisi)
2 teaspoons chilli powder
Bring a large pan of water to the boil and cook the noodles in the water according to the pack instructions. Remove and put in a pan of cold water until needed.
Soak the dried seaweed in cold water for 15 minutes, drain the water. While the seaweed is soaking, cut the spring onions into 1 cm slices, remove the seeds for the cucumber and then julienne along with the other vegetables into long, thin slices (use a grater or chop finely if you don’t have a julienne peeler). Chop the seaweed into 5 cm strips.
Remove the noodles from the cold water and cut into 10 cm strips and put in a large bowl. Add the julienned vegetables and mix all the ingredients together. Put all the dressing ingredients into a glass jar with a screw top and shake well, then pour over the salad and mix well. Grind some coriander seeds over the salad.
Serve cold – let the flavours mingle by keeping the salad in the fridge for a couple of hours.
Welcome back to Knidos Cookery Club, or KCC to those in the know. This time we’ll be whipping up some hummus spiked with the super-spice turmeric – it’s easier than you think and once you’ve tasted homemade hummus we’ll be surprised if you settle for a shop bought one again.
There are a lot of claims around the eastern end of the Mediterranean Sea as to where hummus originated, but ownership of this dip has now become truly international – we first came across this turmeric-infused version in Mexico earlier this year.
Toasted sesame seeds
Add olive oil, and you have tahini
You’ll need some tahini (sesame seed paste) to make this recipe, but don’t worry if you can’t track any down – it’s simple to prepare your own batch of this nutty-tasting spread. Toast 50 g of sesame seeds in a frying pan (without oil) over a low heat and shake continuously until they turn from white to a golden colour. Then mix with 50 ml of olive oil in a blender and, hey presto, you have tahini. Add more oil for a runnier consistency.
Ingredients (makes around 300 g)
250 g cooked chickpeas
1 garlic clove
2 teaspoons tahini
1 tablespoon olive oil
Juice of a lemon
25 ml chickpea water
1 teaspoon turmeric
0.5 teaspoon cumin or caraway seeds
1 teaspoon paprika or chilli powder
Place all the ingredients into a bowl, except for the paprika and cumin (or caraway) seeds. Mix with the blender setting or with a hand blender. Keep mixing until you have a creamy, smooth paste. If needed, add more of the reserved chickpea water or lemon juice to achieve a smoother consistency.
Allow to chill in the fridge for a few hours then mix in the cumin (or caraway) seeds. Sprinkle the paprika over the top and serve with slices of cucumber and carrot.
This time round on Knidos Cookery Club were welcoming cookery fans in Uzbekistan who can finally enjoy unfettered access to our superior vegan and vegetarian recipes after the government unblocked a host of websites, including WordPress, last week.
To celebrate this unprecedentedly momentous occasion, we’ll be riffing on laghman, a classic noodle dish from Uzbekistan. A friend recently turned up at KCC’s Almaty HQ with a proliferation of King Oyster Mushrooms (see the photo below), providing us with a challenge to come up with something tasty.
A quick root around the kitchen cupboards produced a pack of soba (buckwheat) noodles and some sesame seeds so we put a pan of water on to boil and chopped up some leek, celery and tomatoes and added a dash of wine for a rapid-fire stir fry involving the funky-looking mushrooms.
Ingredients (serves 4)
50 ml olive oil
two teaspoons cumin seeds
100 g celery
100 g leek
600 g king oyster mushrooms
400 g tomatoes
25 ml soy sauce
100 ml dry white wine
300 g Soba (buckwheat) noodles
Heat the olive oil in a frying pan and add the cumin seeds. Cook over a medium heat for a minute and then add the diced leek. After a few minutes add the chopped celery and cook for five minutes, stirring occasionally.
Put the leek and celery mixture to one side and put the diced king oyster mushrooms into the frying pan, add the soy sauce and cook over a low heat for ten minutes or so. If the mushrooms start to go dry, add a dash of water and stir.
Add the chopped tomatoes to the mushrooms and cook for five minutes, stirring occasionally. Add the leek and celery mixture and the wine and stir well. Braise everything for ten minutes or so until most of the liquid is absorbed.
While the mushroom mix is braising, put the soba noodles in a pan of boiling, salted water and simmer for four to five minutes. Drain the noodles and arrange on a bowl with the mushroom mix on top. Add a sprinkle of sesame seeds before serving.
This time round on Knidos Cookery Club we’re taking advantage of some fresh, seasonal ingredients to make one of our favourite springtime salads, tabbouleh.
This winning combination of freshly-picked herbs, vegetables, lemon and olive oil with a grain such as couscous or bulgur wheat, that origianets on the eastern shores of the Mediterranean Sea, makes for a light, fresh-tasting dish that works well as part of a meze platter or alongside a selection of barbecued food.
It’s easy to prepare, giving you more time to lounge in the sun with a glass of chilled wine while making the most of the long evenings.
Ingredients (serves 3-4)
100g grain – couscous or bulgur wheat (coarse or fine both work well here)
200 ml vegetable stock
One medium red onion
12 cherry tomatoes
One bunch of fresh parsley
One bunch of fresh mint
Juice of one lemon
25 ml olive oil
Heat the vegetable stock until it’s boiling and then pour it over the couscous or bulgur wheat. Cover and leave to stand for 30 minutes or until all the liquid is absorbed.
While the couscous or bulgur wheat is soaking, prepare the rest of the ingredients. Dice the onion, quarter the tomatoes, finely chop the mint and parsley and squeeze the lemon.
Mix all the ingredients together and then add the olive oil and stir well. Leave to stand in the fridge for 30 minutes and then serve.
When combined with spices such as turmeric, cumin, ginger and black pepper, the mung bean can do a lot to help flush out unwanted material from your body. While some practitioners recommend following a detox diet based on mung bean soup for 7-10 days to really cleanse yourself, it’s quite a powerful process so we’d recommend a bowl or two every week as being beneficial to your general well-being.
Ingredients (Makes 3-4 servings)
200 g mung beans
One stick of celery
1 litre water
Four tablespoons tomato paste
One teaspoon turmeric
One teaspoon cumin
One teaspoon chilli powder
1cm fresh ginger
Wash and then soak the mung beans for at least four hours (the longer you soak them, the quicker they’ll cook). Then put them in a pan, cover with the water and add the turmeric, cinnamon, cumin and chilli powder.
Bring to a boil and then simmer for 30 minutes, add the tomato paste, grated carrot and courgette, the thinly-sliced celery and the minced ginger, stir well and simmer for another ten minutes or so. The mung beans should just be beginning to go soft. Pour into bowls and serve with a generous grind of black pepper.