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In this Issue
About Sophia Lindop Farm girl by birth, city girl by marriage… The only constant in my life has always been good, wholesome food, wine and company! Although I chose a variety of career paths in my life, I studied food and wine for six years before embarking on a detour that finally led me back to the kitchen, where I feel so at home! This newsletter is an invitation for you to come into my kitchen, with all its fragrances, warmth and laughter! Please come inside… Website: www.sophialindop.com/blog Feedback/Comments Contact me at contact@sophialindop.com |
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Lebanese cooking At the very end of the 19th century, a young Lebanese dreamer dreamt of a better life for himself and his family elsewhere in the world... This complete romantic's first stop was the United States where he went in pursuit of gold, but while he was there, news spread of the discovery of diamonds in South Africa. So, in the early 1900's he returned to Lebanon, packed up life as he knew it in Beirut - family and all - and embarked on the journey that would change all our lives forever... On docking in Cape Town, he made his way to Kimberley, but on arrival he realized that there already were too many people with a twinkle in their eye, staking out their claim to fortune. So he moved 102 kilometres west to a tiny village called Douglas, and this is where my family still lives to this day... So, thanks to my Great Grandfather, we are here now, forming part of a Lebanese community in South Africa who love to eat and are a very hospitable crowd. Making it out of the door of a Lebanese home without being given something to eat or drink would be a miracle. So, on that note, let's get down to what this is all about - good food! Mjaddara - "Lentils with Rice" 
Serves 6 - 8
This vegetarian dish is one of my all-time favourites! Its origin can be traced to the Biblical story of Esau who brings his father, Jacob, a "mess of pottage" in the book of Genesis. Every Lebanese family has their unique way of preparing this dish. Cinnamon is not traditional, but is often added because it is believed to increase sexual prowess and to give strength to the ill. So, pick a reason, and add that cinnamon! Here goes - Ingredients 1. Bring a large saucepan of water to the boil, add the lentils, cover and simmer for 25 to 30 minutes until just soft. 2. Meanwhile, heat the olive oil in a casserole with a lid, and stir in the sliced onions. Cook over a medium-low heat until the onions are transparent and just beginning to change colour. Remove half of them with a slotted spoon and set aside. Cook the remainder, being careful not to let them burn, until brown and glazed. Remove from the heat and transfer the onions into a bowl. 3. Drain the cooked lentils thoroughly, keeping the liquid that they cooked in. Return the lightly cooked onions to the casserole and stir in the rice. Fry until the rice is just transparent, then stir in the drained lentils, salt and pepper to taste, the cinnamon if desired, and enough of the cooking liquid to cover well. Cook the “pottage”, covered, over a low heat until the rice has absorbed all the water. If the rice and lentils are not tender yet, add a little more of the liquid and cook until done. 4. Stir in the caramelized onions and serve immediately. Serving suggestion: I cut butternut into rounds of about 5mm thick and roasted them in an oven of 180°C until soft. Then I layered the butternut and mjaddara and topped with deep-fried onion rings that were lightly dusted with flour and a dusting of ground cumin. See picture for more detail...
Serves 4 (2 rolls each) Basic filling ingredients 1 whole cabbage Method 2. Carefully cut the leaves from the stem of the cabbage and rinse - 1 leaf per roll. 4. Trim away the hard centre stalk and place some of the stuffing onto each leaf. I use enough to form a ball that fits into the palm of my hand and then I form a sausage shape. (About two heaped tablespoons of filling...) 5. Roll up and squeeze the filling slightly to keep firm. After one turn, tuck in the sides and keep rolling. 6. In a pot, place a layer of meat bones along with the cloves of garlic and fresh mint in the bottom of the pot. Now pack the cabbage rolls on top of this, neatly and close together, lying them on the side with the loose flap. 7. Sprinkle with salt, and cover halfway with water. 8. Cook on a low heat for about 30 minutes or until the water is absorbed and the rice cooked. 9. To serve, add a dash of freshly squeezed lemon juice and a sprinkling of mint. Hmmm!
A few quick facts about Lebanon... 
The earliest settlements in Lebanon date back to before 5000 BC, and archaeologists have discovered what is believed to be the oldest continuously inhabited city in the world in this small country. In fact, the history of Lebanon is almost as old as the earliest evidence of humankind, and its proximity to the ocean has ensured that throughout its history, Lebanon has been at the heart of the trading industry. This newsletter is in honour of my Great Grandfather (the guy between the two ladies in the pic), whose wanderlust I apparently inherited, and whose courage and dreams shaped our lives into this wonderful reality of today!Try out this age-old style of cuisine, invite a few friends, laugh a lot, have a feast, enjoy some good wine, burst into tears if you have to - basically do what we as Lebanese would do, but mostly, have a memorable time! I'd love to hear from you, so click here if you're interested in joining my next cookery course. Also be sure to sign up for my Blog (www.sophialindop.com/blog). Even more free recipes up for grabs! Until next time… Have a feast!
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