Tag: Saha

Crunchy Fried Calamari with Tahini Remoulade

Saha, by Greg and Lufy Malouf.
Saha, by Greg and Lufy Malouf.

It was a lucky find. I was cleaning out the freezer in anticipation of the bounty that late Spring and Summer provides, when I found a small packet of frozen calamari. This buried treasure was still within the realms of short term memory, unlike many of the other odd frozen parcels, which became treats for ‘el chooks’  (the chickens).

As the rest of the ingredients were on hand, it was time to attempt Greg Malouf’s Crunchy Fried Calamari and Tahini Remoulade from the cookbook Saha.

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Although the total recipe appears to have a long list of ingredients, it is really quite simple. The recipe is divided into steps: make the spice mix, then the remoulade, then the crunchy topping and finally the quick fry of the calamari. The Golden Spice Mix comes from the first chapter of Malouf’ s Saha with recipes for cumin salt, fragrant salt, paprika oil, taklia – a garlicky spicy topping- baharat, and a spicy marinade.

Golden Spice Mix.

  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1/2 tablespoon turmeric
  • 1/2 tablespoon ground ginger
  • 1/4 tablespoon chilli

Mix together and store in a jar for up to 6 months.

Tahini Remoulade.

  • 150 g plain yoghurt
  • 3 tablespoons tahini, well stirred
  • 1 clove garlic, crushed with 1/4 teaspoon salt
  • juice of 1 lemon
  • 1/2 teaspoon pepper
  • 1 tablespoon chopped flat leafed parsley
  • 1 tablespoon chopped gherkins
  • 1 teaspoon chopped capers

Combine the yoghurt, tahini, garlic and lemon juice in a bowl and whisk together thoroughly. Add the remaining ingredients and stir well.

Crunchy Coating

  • 3 tablespoons cornflour ( cornstarch)
  • 3 tablespoons fine polenta
  • 3 tablespoons fine semolina
  • 1 tablespoon of golden spice mix ( see above)

The Calamari, Cooking and Assembling.

  • 8 small calamari, quartered
  • salt and pepper
  • vegetable oil for shallow frying
  • lemon wedges
  • fresh garden leaves to serve

Prepare the crunchy coating by sieving all the ingredients together. Season the calamari pieces then dunk them into the crunchy coating mixture. Put the calamari pieces into the sieve to shake off any extra coating. Heat the oil in a large frying pan until nearly smoking. Add the calamari pieces in batches, shaking the pan to coat them with the oil and to colour them evenly. They should take less than a minute to cook. Remove from the pan and drain on kitchen paper. Serve them piping hot with lemon wedges and the Tahini Remoulade.

My Notes

*I used larger calamari and cut them into small  pieces. This would work well with any shape you decide to cut. I also used the tentacles.

* The coating would be handy for many other small fry, although a sticking agent, such as a beaten egg or some milk, would help the coating adhere to flathead fillets. Calamari has enough of its own ‘glue’.

* The tahini remoulade is a winner. This sauce is far more appealing than the common place tartar based on mayonnaise. I will be using this in future. I used more capers than suggested in the recipe.

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Thanks Leah, of the Cookbook Guru, for encouraging me and others to cook from a nominated cookbook, taking us away from our comfort zone!

 

 

 

Yoghurt, the Key to Middle Eastern Cuisine.


OLYMPUS DIGITAL CAMERAIn their cookbook, Saha, Greg and Lucy Malouf travel to Lebanon and the food of Beirut. The book is a treasure, a coffee table book and useful cookbook all in one, although my copy comes from the library and I may need to part with it soon. In Saha, as in all their other cookbooks, they discuss the centrality of yoghurt to the Middle Eastern diet,

‘Middle Easterners eat vast quantities of the stuff, although not the over-sweetened and artificially flavoured varieties that westerners tend to prefer. Sourness is a virtue in the Arab world, and yoghurt makes an appearance at just about every minute. It is consumed as a refreshing drink, served as a dip or accompaniment to all kinds of savoury dishes, and is also used as a cooking medium in soups and casseroles.’

Throughout this seductive book, yoghurt pops up in all sorts of recipes: there are at least 10 listed in the index.  The dairy chapter uses yoghurt in a hot soup, and two different labneh: yoghurt is included as an ingredient elsewhere throughout the book, in salads, as a marinade and so on.  As this one ingredient is vital to the middle eastern diet, and more importantly, so easy to make, I am including this recipe in the Cookbook Guru’s discussion of Saha this month.  Another actual  Malouf recipe will follow. This one is my old recipe and relies on a few simple bits of equipment.

You will need:

  • a wide necked thermos, or similar thermal food container. (I use a vintage Chinese thermos because I love them!)
  • a strainer or old plastic ricotta basket
  • some muslin or an unused Chux wipe.

    Youghurt equipment
    Yoghurt equipment

Ingredients

  • Two tablespoons of full cream plain yoghurt.  This may be the last one you buy so make it a good one, read the labels and make sure there are no flavours. I can’t see the point in low fat yoghurt. Full cream yoghurt contains only 3.5% fat.
  • one litre of full cream milk.

You may need to double this amount if proceeding on to make Labneh.

Method.

  • place the milk in a saucepan and heat till it just reaches boiling point. Remove from heat.
  • When cool enough to put your finger in, holding it comfortably for 5 seconds, remove any milk skin on top, then add the yoghurt.  Mix well, using a whisk.
  • Add to the thermos which has been rinsed with hot water and drained just before using. Close lids and leave for four or so hours.
  • Put the lovely warm yoghurt into a container. It will thicken further in the fridge.
  • Just remember to save some yoghurt for your next batch. I make this weekly.

    a weekly supply of home made yoghurt.
    A weekly supply of home made yoghurt.

If needing Greek style yoghurt, strain the cooled yoghurt for an hour or more, using muslin and a fine strainer ( I use a plastic ricotta strainer) placed over a bowl. OLYMPUS DIGITAL CAMERA Save the whey to add to curry gravy, an old Indian trick.

If making Labneh, continue straining the yoghurt, knotting the muslin over the bowl, and place in the fridge for 24- 48 hours.

labne kept under oil in a mason jar.
labne kept under oil in a mason jar.

Greg Malouf adds salt before making labneh: other additions he suggests are mint and garlic. In one of his other cookbooks, Arabesque, he adds 10 roasted and crushed saffron threads, along with 1 clove of garlic crushed with a teaspoon of salt. The latter sounds very appealing.

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It is hard to write about the Middle East, its exotic cuisine and long history without expressing concern over the tragedy of war and the effects on lives, homes and families. At the same time, it is heartening to see how neighbouring countries, such as Turkey and Italy, humanely accept the flood of refugees into their own countries, knowing that humanitarian issues come first in this struggle.

I commend the following documentary to you which looks at Italian shipping rescue of refugee boats at sea.

http://www.abc.net.au/foreign/content/2014/s4106724.htm