Chef Sami Tamimi shares two savoury Palestinian snack recipes: peppers stuffed with freekeh and lamb, and a classic Levantine aubergine dip with preserved lemon and dill. The dishes evoke memories of spring markets in Jerusalem, where freshly harvested freekeh fills the air with a smoky, earthy aroma.
Freekeh, an ancient grain staple across the Middle East and Turkey, is made from green wheat roasted over open fires to remove husks, giving it a nutty flavour. The name derives from the Arabic 'freek', meaning 'to rub', describing the cleaning process. For the stuffed peppers, romano peppers work well, but small normal peppers or seasonal tomatoes and aubergines can be substituted.
The stuffed peppers recipe involves soaking cracked freekeh, preparing a tomato-based sauce, and mixing the grain with minced lamb, parsley, and spices. The peppers are filled, baked covered for 45 minutes at 220C, then uncovered for 25 minutes at 240C until soft and the sauce thickens. They taste better the next day and can be served reheated or at room temperature with yoghurt and bread.
Tamimi also offers a recipe for m'tabbal, a chunky aubergine dip. Grilled aubergines are mixed with Greek yoghurt, tahini, garlic, preserved lemon, and lemon juice, then topped with chilli, dried mint, olive oil, and fresh mint leaves. The dish is finished with high-quality olive oil to keep it light and silky.
Both recipes highlight the labour of love behind Middle Eastern stuffed vegetables and dips, designed for sharing and disappearing quickly once served.
