Bedouin Vegetables

The Vegetarian's Guide To The World

Forking Off

Bedouin Vegetables

 

Ingredients (serves 4)

  • Juice of 1 Lemon
  • 3 Dried Dates
  • 2 Teaspoons of Honey (Substitute brown sugar for vegans)
  • Black and Green Olives
  • 1 Red Onion
  • 1 Teaspoon of Cinnamon
  • 1 Teaspoon of Ground Cumin
  • 700g Passata
  • 100ml Vegetable Stock
  • Approx. 10 New Potatoes, Quartered.
  • 2 Large Courgettes /Okra
  • Green Beans/Asparagus/Aubergines
  • Parsley

This is a dish quite close to my heart. It is the first thing I ate as a back-packer, jet-lagged and sitting by the shores of the Red Sea in Dahab; a little village on the eastern side of the Sinai Desert. It instantly brings back memories of sea breezes and good company and trust me – it’s really, really yummy.

 

It's kind of what my mum calls an 'Ifit' meal, in that as far as your veg goes; if it's in the fridge, you can chuck it in. For authenticity you should have aubergine, green beens, okra (substitute courgettes) and potato, but in mine I threw in some asparagus I had left over and that worked really well.

 

It's great served with couscous, but I have to say that I'm pretty apathetic to that stuff and I like it the way I had it in Dahab - just served with a heap of steaming Bedouin Bread. Mmmmm.

  1. Dice your red onion and fry it in a little oil in the bottom of your pan.

 

  1. Add the lemon juice, passata, stock powder, water and potatoes. Cover with a lid to keep the moisture in, or it'll be dryer than the desert it came from, and bring to the boil. Then reduce to medium temperature and simmer for 10-15 minutes, or until your potatoes are almost done (keeping the lid on the whole time).

 

  1. Whilst that's bubbling away, take your olives and dates and dice them up finely together. Prepare the rest of your veg into nice chunky mouthfuls.

 

  1. Add the rest of the ingredients and your chopped vegetables to the pan and allow to simmer for a further 10-15 minutes.

 

  1. At the last minute throw in a handful of shredded parsley and garnish with a fresh sprig. Serve with Bedouin Garlic Bread.