GFO, NF, VO, DFO
I never really had true Middle Eastern cuisine until coming to London- it was always maybe a kebab or shawarma when I lived in Toronto. But man! It’s one of my all time favourite cuisines and inspires so much of my cooking! Sabih is an Iraqi inspired dish with aubergine, egg, and some sort of bread -usually a stone baked pita and I am so grateful for Genius Gluten Free foods for these gorgeous boys! I normally shy away from what I call ‘pseudo’ breads because they upset my stomach but Genius products tend to be pretty good on the tum! Traditionally, Sabih has both a tahini sauce and a ‘Zhoug’ which is a herby olive oil. I used tzatziki here because um... YUM and it balances so well with the other spices in the dish. This Sabih is made up of za’atar roasted aubergine, dill cucumber, chickpea, tomato and red onion salad, pickled red cabbage, 1 hard boiled egg, tzatziki, tahini drizzle.
Sabih at Home
MAKES 2
ZA’ATAR ROASTED AUBERGINE
-1 aubergine/eggplant
-1 tbsp sesame oil
-1-2 tbsp za’atar
1. Preheat oven to 220C. Slice the aubergine into long 1 inch thick sticks. Toss with sesame oil and za’atar.
2. Roast for 15-20 minutes or until nicely browned.
DILL CUCUMBER SALAD
-1/2 cucumber, sliced
-2 tomatoes, deseeded and chopped
-1 small red onion, quartered and sliced
-1 can chickpeas, drained
-1 tbsp dill
-1 tbsp olive oil
-1 tsp balsalmic or white vinegar
-1/4 tsp salt (or to taste)
-fresh ground pepper
1. Combine all ingredients. Season to desire!