- 2 bunches baby radishes, washed
- 1 cucumber, sliced into sticks
- 50 ml pomegranate molasses
- 2 tsp lemon juice
- 100 ml extra-virgin olive oil
- ⅓ bunch chives, thinly sliced
- pinch red Aleppo pepper
- pinch salt
Ricotta, tahini and carob molasses
- 250 g firm ricotta
- 70 g tahini
- 70 g carob molasses
- extra-virgin olive oil, to serve
Lebanese bread with toum
- 4 rounds Lebanese bread
- extra-virgin olive oil, for drizzling
- 130 g peeled Australian garlic cloves
- 10 g sea salt flakes
- 80 ml ( ⅓ cup) lemon juice
- 60 ml (¼ cup) iced water
- 600 ml grapeseed oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- For the dressed radishes, gently crush the radishes with the palm of your hand to open them up a little. For the dressing, place all the remaining ingredients bar the cucumber in a small bowl and stir to combine well. Add a touch of water to thin it down if necessary. Add radishes to the dressing and toss to coat. Serve with the cucumber sticks on the side.
- For the ricotta, tahini and carob molasses, place the ricotta into a serving bowl and drizzle generously with the tahini and carob molasses. Just before serving, drizzle with a little olive oil.
- For the Lebanese bread with toum, make the toum by placing the garlic and salt in a food processor bowl and pulsing in short bursts, occasionally removing the lid to scrape down the sides of the bowl with a flexible rubber spatula, until finely minced. Add 1 tablespoon lemon juice and continue processing until a paste begins to form. Add another tablespoon of lemon juice and process until completely smooth and slightly fluffy.
- With the motor running, slowly drizzle in 100 ml oil in a very thin stream, followed by another tablespoon of lemon juice. Repeat with another 100 ml oil and the tablespoon of lemon juice. Continue the process, alternating with 100 ml oil and 1 tablespoon iced water, until all the oil and the water has been incorporated.
- Smear a good amount of toum onto each piece of Lebanese bread. Drizzle with olive oil and sprinkle with a good amount of salt.
- Heat a large frying pan over high heat. Cooking in batches, place the bread into the pan, toum side down and cook for 2 minutes or until just golden. Roll up, cut in half and serve.
- Transfer any remaining toum to an airtight container and refrigerate for up to 1 month. You can also make the toum in a mortar and pestle but you many need to make it in batches, depending on the size of your mortar.
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