My parents and sister abandoned me to go to Greece, so I decided to eat really really well while they were away to make up for it.
These recipes are from the Jerusalem Cookbook, which is amazing!!
Baby Spinach Salad with Dates and Almonds:
Put 1 tbsp vinegar, 1/2 medium red onion thinly sliced, and 100g pitted and quartered dates in a small bowl. Add a pinch of salt and mix well. Leave for 20 minutes. Drain residual vinegar and discard.
Fry pita and 1/2 cup coarsely chopped almonds for 4 to 6 minutes in 2 tbsp butter and 1 tbsp olive oil. Remove from heat and mix in 2 tsp sumac, 1/2 tsp chile flakes and 1/4 tsp salt. Let cool.
Toss spinach leaves with pita mix. Add dates and red onion, 1 tbsp olive oil, 2tbsp lemon juice, and a pinch of salt.
Lemony Leek Meatballs:
Cut 6 large leeks into 3/4 inch slices and steam for about 20 minutes until completely soft. Drain and leave to cool, then squeeze out residual water with tea towel. Process in a food processor, pulsing a few times until well chopped but not mushy.
Place in a large mixing bowl with 9oz / 250 grams of ground beef, 1 cup of bread crumbs, 2 eggs, 1 1/4 tsp salt, and 1 tsp pepper. Form into flat patties and refrigerate for 30 minutes (or not, I didn't).
Heat oil over medium heat in a pan with a lid. Sear the patties on both sides until golden brown. Pour enough chicken stock to almost cover the patties (3/4-1 1/4 cup). Add 1/3 cup lemon juice and 1/2 tsp salt. Bring to a boil, cover and summer for 30 minutes. Remove the lid and cook until all liquid has evaporated.
Serve warm with a dollop of greek yogurt and a sprinkle of parsley.
Fava Bean Fritata:
Preheat oven to 350 F/180 C. Boil 500g fresh/frozen fava beans and simmer for 1 minute then drain and "refresh" with cold water. Set aside.
Pour 5 tbsp hot water over 5 tbsp dried barberries and leave for 10 minutes then drain.
Bring 3 tbsp heavy cream and 1/4 tsp saffron threads and 2 tbsp cold water to a boil. Immediately remove from heat and set aside for 30 min.
Heat 3 tbsp olive oil over medium heat in a frying pan that can go in the oven and that has a lid. Add 2 medium onions, chopped, and cook for 4 minutes. Add 4 cloves of garlic and cook 2 minutes. Stir in fava beans and set aside.
Beat 7 eggs until frothy. Add 1 tbsp flour, 1/2 tsp baking powder, the saffron cream, 1 cup chopped dill and 1/2 cup chopped mint. Add 1 1/2 tsp salt, 1/2 tsp pepper and whisk well. Stir in barberries and fava bean mix.
Add some more olive oil to pan and heat in oven for 10 minutes. Pour egg mix into hot pan, cover with lid, and bake for 15 minutes. Remove lid and bake for another 20 to 25 minutes until the eggs are just set. Remove from oven and let rest for another 5 minutes. Invert and set on a platter.
