Extract

The couple behind Sydney’s Middle Eastern hotspots Kepos Street Kitchen and Kepos & Co., Michael Rantissi and Kristy Frawley, live and breathe easy-toprepare food that’s designed to share, as their latest book, Hummus and Co., reflects.

Share in Kepos Street Kitchen’s new cookbook, Hummus and Co.

SHANKLISH CHEESE WITH ZAATAR MAKES ABOUT 20 BALLS

“These yoghurt cheese balls (known as shanklish in the Middle East) make a great snack or accompaniment to a shared table. Make a salad by flaking them and mixing with fresh tomatoes and olive oil, or use them in a pasta dish. Zaatar spice mix contains dried zaatar leaves, sesame seeds, ground sumac and other spices.” You will need a 750ml jar for this recipe.

1kg Greek yoghurt 2 tsp sweet paprika 1 small red chilli, finely chopped

1/4 cup (30g) zaatar Olive oil, to cover

Place yoghurt and 200ml water in a saucepan and whisk to combine. Place pan over medium-low heat and bring to a gentle simmer for 15 minutes or until the mixture separates.

Line a colander with a large square of muslin or a clean Chux cloth and place over a large bowl. Pour in yoghurt mixture and drain at room temperature for 2 hours or until mixture is firm, dry and cool. Discard liquid.

Combine paprika, chilli and zaatar in a shallow bowl. Using clean hands, shape and compress 1 tbs yoghurt mixture into a ball, then roll in chilli mixture. Repeat to make about 20 balls, then transfer to a jar and cover with oil. Store, covered and chilled, for up to 3 months.

FIGS WITH BURRATA AND PROSCIUTTO SERVES 4-6 AS A STARTER

“This dish is all about celebrating simplicity and letting the flavours of these special ingredients shine. Pomegranate molasses adds a complex yet harmonious flavour.”

4 balls burrata (substitute buffalo mozzarella), drained 6 fresh figs, torn in half 100g thinly sliced prosciutto 1/4 cup (60ml) pomegranate molasses 1/ 3 cup (80ml) extra virgin olive oil Basil leaves and black salt flakes (optional), to serve

Arrange burrata, figs and prosciutto on a large platter. Drizzle with pomegranate molasses and oil, then sprinkle with basil leaves and black salt, if using, to serve.

STEAMED LEEKS WITH SPINACH AND HALOUMI SERVES 4 AS A SIDE

“Leeks are underrated vegetables. They don’t have to be chopped up in soups or stews – try adding a few ingredients to make the leek into a dish of its own.”

30g unsalted butter, chopped

1/ 2 bunch sage, leaves picked 3 leeks (white part only), thoroughly

washed, cut into 2.5cm-long pieces 21/ 4 cups (100g) baby spinach Finely grated parmesan or haloumi,

to serve

Melt butter in a frypan over medium heat. Add sage and cook for 2-3 minutes or until fragrant, but not browned. Reduce heat to low and add leek pieces, standing them upright. Cover and steam for 5 minutes or until softened, then flip and scatter over spinach. Cover and steam for a further 5 minutes or until spinach has wilted. Sprinkle with parmesan to serve.

SCORCHED ONIONS, HALOUMI & POMEGRANATE MOLASSES SERVES 4-6 AS A SIDE

“The pomegranate adds a lovely sweetness and acidity that makes this recipe work well as a side dish with any grilled meat or fish.”

1/4 cup (60ml) olive oil 5 small red onions, halved crossways 2 tbs pomegranate molasses 100g haloumi, shaved

Preheat oven to 180°C. Grease a baking tray and line with baking paper.

Heat a chargrill pan to high heat. Toss oil and onion in a bowl to combine. Grill onion, cut-side down, without turning, for 4-5 minutes or until grill marks appear. Transfer to prepared tray and roast for 15 minutes or until tender. Cover with foil and set aside for 5 minutes to further soften. Transfer onion to a warm serving platter and drizzle with pomegranate molasses. Scatter with haloumi to serve.

HEIRLOOM CARROT SALAD SERVES 6-8 AS A SIDE

“Carrots are such a versatile vegetable. They are prepared in three different ways in this salad, giving three different textures and transforming the humble carrot into a very noble dish.”

2 bunches baby (Dutch) heirloom carrots, trimmed 1 tbs cumin seeds, toasted, lightly crushed 1/ 2 tsp ground cumin 1/4 cup (60ml) extra virgin olive oil 11/ 2 tbs red wine vinegar