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Live cooking #2

  • SATURDAY 11 APRIL AT 12:00 LIVE ON FACEBOOK

James Stuart takes us on another adventure into the Califa kitchen showing us the traditional way of cooking some of his favourite dishes. These recipes are so popular we have been using them since the first menu we prepared at the Califa way back in 2002.

James is preparing two main courses, one a fish dish and the other a meat & rice dish, 'Magluba'. This is the third best selling dish at the Jardín del Califa while the 'Hummus' is the original recipe, the most traditional way of preparing this timeless dish. James says "why buy hummus in a supermarket when you can make it in literally 5 minutes? And it's tastier!" and here he will show you how. 'Berenjenas Aleppo' is a favourite mezze dish based on an old Syrian recipe invented by James when he had a surfeit of aubergines in his kitchen garden.

James in the  Al-Madina souk, Aleppo 1973. Photo taken from the permanent exhibition at the Teteria del Califa

The Tagra fish dish is a recipe of Khadija, the head chef of the Califa, a traditional recipe of her grandmother's, completely unchanged. This is one of our most popular fish dishes and uses preserved lemons to give it a unique flavour. We finish with 'mouhalabie' a simple and satisfying Lebanese milk pudding loved by children and adults across the Middle East.

We will post the full recipe with method on the day of transmission of the Live cooking show.

Hummus

  • 200 gr. cooked chickpeas (from jar or can is perfectly good)
  • Tahini (not dark tahini)
  • 1 or 2 Lemons depends on their strength
  • Garlic cloves
  • Olive oil
  • Salt
  • Paprika Parsley
  • Water
     
  • 200 gr. cooked chickpeas (from jar or can is perfectly good)
  • Tahini (not dark tahini)
  • 1 or 2 Lemons depends on their strength
  • Garlic cloves
  • Olive oil
  • Salt
  • Paprika Parsley
  • Water
     
 

 

Berenjenas Aleppo

  • 2 aubergines peeled and cut in to cubes
  • 1 teaspoon cinnamon
  • 1 teaspoon paprika
  • 1 spoon of honey
  • Pureed tomato 400ml. (a normal sized can)
  • Olive oil
  • Salt
  • Greek yogurt 1 small pot
  • Two sprigs of fresh mint
 

 

Magluba

  • 2 large onions finely chopped 500g.
  • minced lamb or beef 2 medium aubergines
  • 1 large fresh tomato skinned & chopped
  • Salt & pepper
  • Olive oil
  • 1 mug of long grain rice
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • Pine nuts
 

 

 

Tagra from Tangiers

  • 1 Snapper, Bream or similar (Sargo, Pargo, Borriquete) of 1 to 1 1⁄2 kg. (more or less)
  • 2 red peppers cut into strips
  • 2 green peppers cut into strips
  • 4 cloves garlic, peeled
  • Chopped parsley
  • 1 teaspoon ground cumin
  • 1⁄4 teaspoon paprika
  • 1 pinch of salt
  • 1 Califa Damascan lemon (preserved lemon)
  • 1⁄2 cup oil Cut potato slices 1⁄2 cm. (more or less)
  • 1⁄2 cup of water
 

 

James and friends in the Aït Bwgmez valley, Central High Atlas 1994

 

Mouhalabie

  • 1 litre of whole milk (or semi)
  • 125 ml. of single cream
  • 125 gr. of white sugar
  • 70 gr. cup of cornstarch
  • 1 Tablespoon of rose water Rose petals
  • Crushed pistachios

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