RECIPES: Spice up your table with these shareable spreads.
Make the most of summer’s bounty with this trio of shareable mezzes from Shai Fargian, executive chef and partner at Yafo Kitchen, which just opened its fourth location in Ballantyne. Zesty Hummus, blended to perfection, is a cocktail-party staple. The rich, garlicky Matbucha makes good use of everyone’s favorite summer crop, the tomato. And a Moroccan Zaaluk, made with ripe eggplant and bell pepper, is like a sweeter cousin of the Mediterranean classic baba ghanoush. Pop open a bottle of chilled rosé, and enjoy! — Cathy Martin
recipes by Shai Fargian | photographs by Remy Thurston
Matbucha
Slow-cooked tomato and pepper spread
Yield: about 4 cups
Total prep and cook time: about 3 hours, 30 minutes
Matbucha is a slow-simmered North African condiment made from summery ripe tomatoes, bell peppers, garlic and chiles, reduced over low heat until it becomes a rich, savory-spicy spread. A staple of Maghrebi Jewish kitchens, matbucha is served warm or at room temperature alongside breads and grilled meats. Unlike quick salsas or raw sauces, matbucha is all about patience — the reward is a velvety texture and deep, caramelized flavor that only time can create.
Ingredients
12 large ripe tomatoes (or two 28-ounce cans whole, peeled tomatoes)
4 red bell peppers
16 garlic cloves, thinly sliced
4 red chiles (or 1 teaspoon crushed red pepper flakes)
3/4 cup extra-virgin olive oil
2 tablespoons smoked paprika
2 teaspoons ground cumin
2 teaspoons sugar
1 teaspoon turmeric
1 tablespoon kosher salt (adjust to taste)
fresh cilantro (for garnish)
Instructions
1. Score bottoms of the tomatoes, blanch in boiling water for 30 seconds, shock in ice water and peel (skip this step if using canned tomatoes); chop the tomatoes.
2. Roast the peppers over an open flame or broil until charred. Place in a bowl, cover and steam for 10 minutes. Peel, de-seed and chop.
3. In a wide sauté pan, heat olive oil on medium heat. Add garlic and chiles, and cook until fragrant (don’t brown).
4. Add tomatoes, peppers, paprika, cumin, turmeric, salt and sugar. Simmer uncovered on low for 2.5 hours, stirring occasionally. Cook until thick, glossy and reduced. Add water while simmering if needed to prevent sticking.
5. Let cool, and serve with chopped cilantro for garnish. Keeps well in the refrigerator for up to five days.
Zaaluk
Moroccan roasted eggplant and pepper spread
Yield: 4 cups
Total prep and cook time: about 1 hour, 10 minutes
Zaaluk is the summery cousin of baba ghanoush. Originating from North Africa, zaaluk begins with charred eggplant as a base but instead of tahini, the addition of cooked peppers, onion and Champagne vinegar creates a lighter, sweeter mezze. It works great as a shareable dip on your summer table or even as a spread in sandwiches. Make sure your eggplants are relatively light for their size — if they are extra heavy, they will be bitter and full of seeds.
Ingredients
2 medium eggplants
1 small red bell pepper, diced
1 medium yellow onion, diced
2 cloves garlic, thinly sliced
1/2 cup extra-virgin olive oil
1 tablespoon kosher salt
1/2 tablespoon ground black pepper
1/2 tablespoon smoked paprika
1/2 teaspoon sugar
2 tablespoons Champagne vinegar (or white wine vinegar)
1/4 cup fresh-squeezed lemon juice (about 1 lemon)
1/4 cup fresh parsley, chopped (about half a bunch)
Instructions
1. Roast two large eggplants over an open flame (on the grill) or in a 425°F oven until charred and soft inside. Scoop out the flesh and roughly chop, discarding the peels.
2. Heat oil in a large skillet over medium heat. Add diced red peppers and onions. Cook, stirring often, until very soft and lightly caramelized (about 10-15 minutes).
3. Add sliced garlic and cook for another 2–3 minutes until fragrant but not browned.
4. Stir in the roasted eggplant. Add smoked paprika, salt and black pepper. Mix well and cook for another 5 minutes.
5. Add vinegar and sugar. Simmer for 1 minute until the sugar dissolves and flavors meld.
6. Remove from heat. Stir in fresh lemon juice and chopped parsley.
7. Adjust seasoning to taste. Let cool slightly, then transfer to containers or spread onto a tray to cool fully.
8. Serve chilled or at room temperature with warm pita or crusty bread. Keeps well in the refrigerator for up to five days.
Hummus
Yield: approximately 6 cups
Total prep time: 15 minutes
Ingredients
4 cups cooked chickpeas, drained (from approximately 2 cans or 1½ cups dried chickpeas, soaked overnight and cooked until they start to fall apart)
2 cloves garlic, peeled
1 cup lemon juice, freshly squeezed (about 4 lemons)
2 tablespoons kosher salt
1 teaspoon ground cumin
1/4 cup extra-virgin olive oil
2 cups tahini
cold water as needed (up to 1 cup)
Instructions
1. In a food processor, combine the chickpeas, garlic, lemon juice, salt and cumin. Blend for 5 full minutes, scraping down the sides of the bowl as needed. This long blend time creates a smooth, velvety base.
2. With the motor running, slowly drizzle in the olive oil. Blend for 1 minute until fully emulsified.
3. Spoon in the tahini and continue to blend until the mixture is creamy and light — about 1–2 minutes more.
4. Add cold water, half a cup at first and then 1 tablespoon at a time until you reach your desired consistency — smooth, but not runny.
5. Serve with a drizzle of olive oil, a sprinkle of paprika or za’atar, and warm pita or vegetables. Keeps well in the refrigerator for up to three days. SP
