Flavor Your Shabbos!

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Amazing to think it’s been a week since we were eating matzah and celebrating Pesach!

Here we are, flour covered countertops, mounds of neatly braided challah and a new energy of creativity in the kitchen!

I must say, I absolutely love my new cookbook called “Jerusalem” that I received as a gift from my dear friend Michelle Lerman, (in honor of my birthday which was Erev Pesach! Ya, I know….one hectic birthday!)

I couldn’t wait to jump right in and try out some new recipes!

Here is a delicious dip that I’ll be serving tonight. Complex flavors and oh so good!

Pair this with challah and you’ll be good to go!

Wishing you all a good shabbos!

Candle Lighting tonight is at 7:30pm

 

JERUSALEM’S BUTTERNUT SQUASH AND TAHINI SPREAD

Date syrup, which we use here to add intensity, is a popular natural sweetener with wonderful richness and treacly depth. Use it for salad and vegetable dressings, to sweeten stews or just drizzle over porridge in the morning. It is available from health food shops and Middle Eastern grocers but can be substituted with golden syrup, maple syrup or even treacle. This dip seems to be fantastically popular with anyone who tries it. There is something about the magical combination of tahini and pumpkin or squash that we always tend to come back to (see also roasted butternut squash, page 36). Serve as a starter with bread or as part of a mezze selection.

Serves 6-8

(p 69, Jerusalem Cookbook by Ottolenghi)

1 very large butternut squash (about 1.2kg), peeled and cut into chunks (970g in total once peeled)
3 tbsp olive oil
1 tsp ground cinnamon
70g light tahini paste
120g Greek yoghurt
2 small garlic cloves, crushed
1 tsp mixed black and white sesame seeds (or just white, if you don’t have black)
1 1/2 tsp date syrup
2 tbsp chopped coriander (optional)
salt

INSTRUCTIONS

  1. Preheat oven to 400F.
  2. Spread squash out in a medium roasting pan. Pour over the olive oil and sprinkle on the cinnamon and 1/2 tsp. salt. Mix together well, cover the pan with aluminum foil, and roast in the oven for 70 minutes, stirring once halfway through. Remove from the oven and let cool.
  3. Transfer squash to a food processor, along with the tahini, yogurt, and garlic. Roughly pulse so that everything is combined into a coarse paste, without the spread becoming smooth. Stir in cilantro.
  4. Spread the butternut onto a plate. Sprinkle with sesame seeds, and drizzle the date syrup/molasses on top. Serve with bread.

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