EGGPLANT AND BARLEY SALAD
(Fully Belly Farm)
Serves 6–8
INGREDIENTS:
1 eggplant (about 1½ lbs.) cut into ½-inch cubes
¾ lb. zucchini, cut into ½-inch cubes
olive oil
1 tsp. salt
1 tsp. ground black pepper
1 cup thinly sliced onion
1½ tsps. ground cumin
½ tsp. ground coriander
¼ tsp. cayenne
1¼ cups pearled barley
8 to 14 oz. of chicken or vegetable broth
water as needed
2 tbsps. fresh lemon juice
2 or 3 cloves garlic, minced
½ lb. tomatoes, chopped
1 cup chopped flat-leaf parsley
½ cup chopped fresh mint
INSTRUCTIONS:
• Preheat oven to 425. Toss the eggplant
and zucchini with 5 tablespoons of the
oil and some of the salt and pepper in
a bowl. Then spread mixture in 2 oiled,
large, shallow baking pans. Put the pan
on the oven racks in the upper third of
the oven. Roast the vegetables, stirring
occasionally, until they are brown and
tender—about 20 minutes.
• Heat some oil and cook the onion,
cumin, coriander and cayenne for about
a minute. Add the barley and coat it with
oil. Add the broth and water as needed to
cover and bring to a boil. Reduce the heat
and simmer covered, until all of the liquid
is absorbed and the barley is tender, 30 to
40 minutes. After it is cooked, let it stand,
covered, for 5 minutes. Transfer it to a
shallow baking pan and spread it to cool
to room temperature, about 20 minutes.
• Dressing: Whisk together the lemon
juice, garlic, sugar, salt and pepper, and
3 tablespoons olive oil in a large bowl.
Add the barley, roasted vegetables and
remaining ingredients, toss and serve.
TUNISIAN LAMB STEW WITH
SPINACH & BULGUR (Jesse Cool)
Serves 4 to 6
INGREDIENTS:
2 lbs. lamb stew meat, cut into 1-inch chunks
Salt and freshly ground pepper to taste
1 cup all-purpose flour
2 tbsps. olive oil or more as needed
1 yellow onion, finely chopped
3 cloves garlic, minced
3 tbsps. grated fresh ginger
2 tsps. cumin powder
1 tsp. ground coriander
1 tsp. caraway seeds
1 tsp. red pepper flakes
3 tbsps. tomato paste
4 cups chicken broth
1 bunch spinach, washed and steamed
1 cup bulgur (cracked wheat)
Warm whole-wheat pita bread for serving
INSTRUCTIONS:
• In a large bowl, season the lamb chunks
with salt and pepper, then dust with the
flour, shaking off the excess. There’s no
need to use all the flour.
• In a large, heavy pot, heat the olive oil over
medium-high heat, then add the lamb and
cook, turning occasionally, until the meat
is brown on all sides, about 15 minutes.
Transfer the lamb to a large platter.
• Reduce the heat to medium-low. Add
the onion, garlic, ginger, cumin, coriander,
caraway, and red pepper flakes and cook
for 5 minutes to toast the spices. Add the
tomato paste and 2 cups of the chicken
broth and stir well.
• Return the lamb to the pot, increase the
heat to medium, cover, and cook for about
1 hour, or until the lamb is fork-tender.
• Add the remaining 2 cups broth and
bring to a boil. Turn off the heat, stir in the
spinach and bulgur, cover, and let stand for
15 minutes. Taste and adjust the seasoning.
• To serve, ladle the stew into a large
serving bowl or warmed shallow bowls.
Serve with soup spoons and lots of warm
pita bread.
80 South Bay Accent
Recipes COURTESY PHOTOS (3)