MAKE IT MED

Chef Joe Barza shares recipes of the dishes he served on his recent visit to SA

MOUHALABIEH

Serves 6

A delicious milky dessert not dissimilar to panna cotta, set on a layer of coulis and topped with caramelised apple.

100g apricot coulis (or quality apricot jam) Mouhalabieh:

1 litre milk

100ml fresh cream

150g (¾ cup) sugar

70g cornflour

5ml (1 tsp) orange blossom water

5ml (1 tsp) rose water

1g mastic (also known as Arabic gum and available from specialist delis)

Caramelised apples:

60ml (4 tbsp) olive oil

400g apples, peeled and diced

5ml (1 tsp) rose water

30ml (2 tbsp) brown sugar

3g (½ tsp) ground cinnamon

A pinch of ground nutmeg

Spread the coulis evenly on the base of 6 serving bowls and refrigerate. For the mouhalabieh, place the milk, cream and sugar in a large pot on low heat and whisk until sugar is dissolved. Bring to the boil on medium heat, stirring constantly. Dissolve cornflour in a little cold water and whisk into the boiling milk. Stir in the orange blossom water, rose water and mastic, remove from the heat and set aside to cool.

For the apples, heat the olive oil in a nonstick pan and sauté the apples. Stir in the rose water and brown sugar. Sprinkle with cinnamon and nutmeg.

Top the chilled coulis with a thick layer of mouhalabieh and refrigerate for 30 minutes. Top with apples and serve.

TUNA MARINATED WITH SHAWARMA SPICES & ARTICHOKE SALAD

Serves 8-10

Joe Barza won a world champion title for this tuna dish in Sardinia. The shawarma marinade adds a spicy dimension to the tuna that really works.

Marinade

125ml (½ cup) orange juice

25ml red pepper paste

2.5ml (½ tsp) ground white pepper 2.5ml (½ tsp) ground cloves

A generous pinch of allspice powder A small pinch of crushed cardamom 1g mastic (also known as Arabic gum and available from specialist delis) 30ml (2 tbsp) salt

100ml red vinegar

20ml (4 tsp) readymade mustard

400ml corn or sunflower oil

15ml (1 tbsp) each of orange and lemon zest

25ml tahini

100ml plain yoghurt

1 onion, finely chopped

Tuna

1kg fresh tuna

Artichoke salad

200g pickled artichoke hearts, cut into small cubes 100g diced cucumber

30ml (2 tbsp) lemon juice 60ml (4 tbsp) olive oil To serve

40g pomegranate seeds Balsamic glaze

Combine the marinade ingredients in a bowl and put into a stainless-steel container.

Sear the tuna on both sides and marinate for 24 hours in the marinade. Just before serving mix the salad ingredients together and place on a serving platter.

Slice the marinated tuna and pile on top of the salad. Garnish with pomegranate seeds and a drizzle of balsamic glaze.