OTTOLENGHI Aubergine Siniyah Instructions

OTTOLENGHI Aubergine Siniyah Instructions

30 minutes

Serves 2

In the Box

  1. Confit artichokes
  2. Labneh
  3. Red onion & walnut ezme
  4. Siniyah
  5. Tahini paste
  6. Pita
  7. Salad
  8. Dressing
  9. Herbs
  10. Panna cotta
  11. Rose cherry compote
  12. Crumble

Aubergine Siniyah by Ottolenghi

A richly comforting vegetarian take on the Palestinian siniyah from ROVI.

Give the instructions a read through to familiarise yourself with the process before you start.

Starter & Main

Preheat oven to 210°C/190°C fan.

Roughly 30 minutes before cooking, remove the artichokes (1), labneh (2) and ezme (3) from the fridge and bring to room temperature.

  1. Remove the siniyah (4) from its outer packaging leaving it in its wooden tray. Spread the tahini paste (5) evenly over the entire surface. Use as much as needed to suit your taste – you may have some leftover. Bake in the middle shelf of the oven for 20-25 minutes or until piping hot throughout with a golden crust. When the pie is ready remove it from the oven and leave to rest for 5-10 minutes to allow the flavours to develop and bring the temperature down.
  2. While you’re waiting for the pie to cook, you can enjoy the mezze-style starter.
  3. Place the pita (6) on the top shelf of the oven for 5 minutes.
  4. Spoon the artichokes into a small bowl. Spread the labneh out onto a small plate and use the back of the spoon to form a well in the middle. Fill the well with the ezme dip.
  5. Serve everything sharing-style.
  6. While the pie is resting, bring together the salad. Add the salad , (7) dressing (8) and herbs (9) to a mixing bowl with a pinch of salt. Toss to combine and transfer to a serving bowl.
  7. Serve the salad together with the pie.

Dessert

  1. Fill a bowl with warm water. Hold the bottom of the panna cotta (10) in the water for 15-20 seconds to loosen the mixture from the pot
  2. Remove the lid, place a plate on top of the pot and flip. Gently shake the pot to release the panna cotta onto the plate. Repeat with the other pot.
  3. Spoon the rose cherry compote (11) next to the panna cotta and sprinkle the crumble (12) over the other side to garnish.

 

That’s it, sit down and tuck in! Don’t forget to share your creation with @thedishpatch @ottolenghi

IngredientsConfit artichokes: olive oil, cider vinegar (sulphites), lemon, garlic, bay leaf, salt, mint, wild garlic, zahterLabneh: yogurt (dairy), saltRed onion and walnut ezme dip: red onions, red chili, garlic, walnuts (tree nuts), lemon,pomegranate molasses, parsley, salt, coriander seeds, olive oil, red peppers, tomatoesPita: plain flour (gluten), einkorn flour (gluten), yeast, salt, sugar, potato, sumac, urfa chiliSiniyah: aubergine, shallots, garlic, mushroom, bay leaf, coriander, cumin, allspice, aleppo chill, water, salt, black pepper, thyme, cinnamon, tomatoes, ancho chili, caraway seeds, red chill, freekehTahini crust: tahini paste (sesame), garlic, lemon, water, saltChopped salad: radish, tomatoes, spring onion, celeryDressing: whey (dairy), olive oil, lemon, sumac, cider vinegar (sulphites), salt, garlicHerbs: parsley, mint, celery leafSaffron white chocolate pannacotta: whipping cream (dairy), saffron white chocolate (dairy, soya) agar agarRose cherry compote: cherries, sugar, lemon juice, rose waterCrumble: flour (gluten), butter (dairy), sugarAllergens – Gluten, nuts, peanuts, dairy, sulphites, mustard, celery and egg.May contain traces of nuts.Storage – Store nuts at room temperature, transfer all other components to fridge as soon as received. Ensure all chilled items are cold on arrival, do not eat if warm.

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References

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