Today was a prep day in the kitchen. I made my first batch of preserved lemons. It’s a process that requires time. In 5 weeks time I’ll know if I was successful. I’ve attached the recipe from Sami Tamimi’s cookbook Jerusalem. This ingredient is often used in Moroccan cooking and Ottolenghi and Co also use it throughout their various cookbooks. I’m also making Shatta which is a fermented chilli sauce, thank goodness that only takes 3 days to make. The recipe for this comes out of #Falastincookbook. I found some lovely Mason jars at Mambos. They have a good airtight seal perfect for these recipes. I keep reading about how incredibly delicious these condiments are. I’ll keep you posted.

https://www.theguardian.com/food/2020/mar/15/ami-tamimi-tara-wigley-yotam-ottolenghi-palestinian-table-recipes-food

Samp and Beans

Instructions

Basic ingredients for Noosh. I did sneak in a lamb knuckle, I couldn't help myself. Served 8-10 people
Brian went back 4 times - he couldn't help himself.
Start by soaking 2 cups of speckled sugar beans preferably over night. I soaked for 3 1/5 hrs. I also soaked 1 1/4 cups samp.
Discard the soaking water and place samp and Beans in a heavy based pot fill with fresh water to about 2-3 cm above the beans. Do not add any salt as this will make the beans tough
Cook for 1 1/2-2 hours covered on a low heat Add more water if necessary during this period
Finely chop 1 onion, grate or slice 5 carrots, and optional extra add 4-5 X 15 cm celery and leaves finely chopped cook for further 20-30 min
Add heaped Tbls (20ml) chicken stock powder and 1 heaped tsp (7ml) medium curry powde
Peel and dice 2 potatoes add to pot
Add 2 tsps salt
I should have added this earlier with the carrots and onion. I felt there was a bit of body missing. Leave this out for vegetarian option.
Finely chop 2 tomatoes
Add to beans and cook for a further 40mi
Check seasoning. And cook so that it's saucy without being too soupy. This is a look and see and taste method. You'll know what's right for you. Some versions have no sauce and are thicker and more stiff. That's not my Noosh memory. If you prefer that version cook for longer
Ladel into bowls and serve with a knob of butter.
Food memories to last a lifetime Cheers to Mavis wherever you may be