This November sees a fantastic initiative #cookforsyria, set up by influential instagrammer Clerkenwell Boy and Suitcase Magazine in support of Unicef UK’s Children of Syria fund. A month long celebration of Syrian cooking, there will be events, supper clubs and sharing of recipes, in order to raise money through the power of food.
“We hope that through the #CookForSYRIA campaign we will not only be able to raise significant and much needed money for Unicef UK’s Children of Syria Fund, we will also increase awareness of the plight of children in the war-torn country. Through cooking, sharing recipes and the power of social media, we invite everyone to help make a difference and positive contribution towards this important initiative.” Clerkenwell Boy
For more information on the initiative please visit http://cookforsyria.com/. In the meantime, we’d like to share a recipe and information on one of our Middle Eastern spice blends, Baharat, which is popular in Syrian cuisine.
Steenbergs Organic Baharat Spice Mix is based on a traditional general spice mix used throughout the Near East or Levant, especially the Lebanon, Syria, Turkey and Palestine. In fact baharat means spices in Arabic. In the Levant, Steenbergs Organic Baharat is used on almost everything from lamb and mutton to fish. Steenbergs Organic Baharat version is a Tunisian style recipe.
Steenbergs Organic Baharat contains (amongst other ingredients) organic paprika , organic black pepper , organic cumin and organic cloves and organic cardamom powder. Try it rubbed onto chicken drumsticks for an Arabian inspired alternative to standard roasted chicken drumsticks or try the tasty recipe below.
Beetroots that have been pan-fried in orange zest take on a whole new taste sensation, especially when combined with Baharat spice blend.
- 6-8 small cooked beetroots without any added vinegar
- 20g butter
- 3 celery sticks
- 1 small onion sliced
- zest of 1 large orange
- 1 teaspoon organic Arabic Baharat spice blend
- 100g walnuts
- Large handful of freshly washed spinach
- 1/4 teaspoon organic ground nutmeg
- 2oog Spelt Pasta
- 1 tablespoon organic vegetable bouillon
WHAT TO DO
- Toast the walnuts in the oven on 200’c for 5-10 minutes till light brown, but watch as they will burn if left unattended.
- Wash and slice the celery sticks and put into pan with beetroot (below)
- Cut the beetroot into 1/4’s and put into a deep frying pan with the butter, Baharat and orange zest
- Cook on high till the sugars in the beetroot start to caramelise and bring out the flavours
- Set aside and make the pasta
- Put pasta into a pan of water with the veg bouillon and bring to the boil.
- Cook the pasta till al dente (still with a slight chew when you bite into a piece), which should take about ten minutes, but follow packet instructions.
- Drain and add the nutmeg and spinach to wilt down.
- Put into hot bowls
- Divide the beetroot mixture between the bowls of pasta
- Top with the walnuts
- Serve with warm crusty bread