Sami Tamimi, the acclaimed chef, offers two vibrant Levantine dishes ideal for hot summer days: a herb-packed courgette and feta ijeh (an Arabic frittata) and a lush fruit, red onion and rocket salad. These recipes celebrate the freshness of everyday home cooking and can be enjoyed warm, at room temperature, or even cold the next day.
Courgette and Feta Ijeh
Ijeh is a much-loved Palestinian herb frittata-like omelette, crisp around the edges and soft in the centre. Made with eggs, generous handfuls of fresh herbs, onions, and fragrant spices, it pairs perfectly with cool mint yoghurt and a salad of fruit and caramelised onions.
Prep 20 min | Cook 1 hr, plus cooling | Serves 4-6
Ingredients:
- 2 large courgettes (about 700g), coarsely grated
- Salt and black pepper
- 1 red pepper (about 120g), finely chopped
- Olive oil
- 1 small onion (80g), finely chopped
- 3 spring onions (45g), finely chopped
- 3 garlic cloves, crushed
- 25g flat-leaf parsley, finely chopped
- 20g fresh dill, finely chopped
- 4 large eggs, lightly beaten
- 200g feta, crumbled
- 100g plain flour
- 1 tsp baking powder
For the mint yoghurt: 300g Greek-style yoghurt, 2 tbsp olive oil, 1 tbsp lemon juice, 1 small garlic clove (crushed), ¼ tsp dried mint, ¼ tsp aleppo chilli flakes, ⅓ tsp salt.
Heat the oven to 200C (180C fan)/390F/gas 6 and line the base and sides of a 26cm round baking dish with parchment paper. Put the grated courgette in a colander, sprinkle with one teaspoon of salt, and leave for 10 minutes. Using a clean tea towel, squeeze out as much moisture as possible, then transfer to a large mixing bowl. Squeeze excess moisture from the red pepper and add to the bowl. Add all remaining ingredients, along with three quarters of a teaspoon of salt and a good grind of black pepper, and combine well using your hands. Transfer to the prepared dish and smooth the top. Bake for 50 minutes until golden brown, then leave to rest for 15 minutes.
To make the mint yoghurt, mix the yoghurt with the rest of the ingredients in a medium bowl until well combined. Set aside. Once the ijeh has cooled, cut into slices and serve warm or at room temperature with the mint yoghurt and the fruit salad.
Fruit, Red Onion and Rocket Salad
While loquats are the star here, peaches, nectarines, or apricots make excellent alternatives. Serve as a light starter or alongside the ijeh, grilled meats, or hearty grain dishes.
Prep 15 min | Cook 40 min | Serves 4, as a starter or side
Ingredients:
- 1 red onion (150g), cut into 8 wedges
- 3 tbsp olive oil
- 6 large loquats, peaches, nectarines or apricots (350g), peeled and halved lengthways
- 100g rocket leaves
- 5g coriander leaves, picked
- 5g mint leaves, picked
- 40g pecan kernels, toasted and roughly chopped
For the dressing: 2½ tbsp balsamic vinegar, 1½ tbsp pomegranate molasses, 1½ tsp runny honey, 1 small garlic clove (crushed), flaked sea salt and black pepper, 3 tbsp olive oil.
Heat the oven to 200C (180C fan)/gas 6. Make the dressing by mixing the balsamic, molasses, honey, garlic, a quarter teaspoon of flaked salt, and a grind of black pepper. Slowly pour in the oil, whisking constantly, until combined and smooth. Put the onion wedges into a medium bowl and add one and a half tablespoons of the dressing, along with an eighth of a teaspoon of salt. Toss well, then transfer to a parchment-lined baking tray and roast, tossing once, until softened and slightly caramelised – about 20 minutes. Set aside to cool.
Heat one and a half tablespoons of olive oil in a medium frying pan. Add the halved fruit cut side down and fry for two to three minutes, then flip and cook for two minutes more, or until slightly caramelised. Remove from the pan and set aside. Put half the roast onion in a large mixing bowl along with the rocket, herbs, half the pecans, a half-teaspoon of flaked salt, a good grind of black pepper, and half the remaining dressing. Toss well, then transfer to a serving dish, layering the salad and fruit cut side up. Repeat with the remaining salad, onions, and fruit, and finish with the remaining toasted nuts.
