It's official, autumn is here. The sun may be gone but we do have one bright thing to get us through: brunch. And we don't even have to change out of our PJs to enjoy it.
Chef Reem Kassis' new book The Palestinian Table is all about bringing warmth to your kitchen and forgetting the grey outside. These easy-to-follow recipes from her extended Middle Eastern family are perfect for everything from an indulgent brekkie for one to a feast for all your loved ones to enjoy.
Chilly mornings and dark evenings can be kinda depressing but throw off your duvet, heat up the oven and spread some cheer with Kassis' delicious brunch recipes, ahead.
Reem Kassis' debut cookbook, The Palestinian Table (published by Phaidon), is available now.
Fried Eggs with Za’atar and Sumac
Serves 1
Why settle for basic fried eggs when this deluxe version is so easy?
Preparation time: 2 minutes
Cooking time: 5 minutes
Ingredients
2 tbsp olive oil
2 eggs
1 tsp za’atar
1 tsp sumac
To serve
Labaneh, homemade or store-bought
Pita bread, homemade or store-bought
Instructions
1. In a small, non-stick frying pan, heat the oil over medium heat until hot but not smoking. Crack the eggs into the oil and sprinkle with the za’atar and sumac. When the outer edges start turning opaque, after about 1 minute, cover the pan with a lid and reduce the heat.
2. Lift the lid every 20 seconds or so, tilt the pan, and spoon some of the oil over the eggs, taking care not to burn yourself with the sputtering oil. This will help the top of the whites to crisp, the yolk to cook faster, and the oil to gain more flavour.
3. Cook until the egg is your desired level of doneness, about 5 minutes for fully cooked and 3 minutes for runny yolks. Transfer the eggs to a plate and pour the oil over the top. Enjoy with pita bread and labaneh.
Jerusalem Sesame Bagels
Makes 6 bagels
In Jerusalem, bagels don't come from a packet. Once you've started your morning with a freshly baked bagel, you'll never go back to shop-bought.
Preparation time: 30 minutes + resting
Cooking time: 15–20 minutes
Ingredients
For the pastry
500g all-purpose (plain) or white bread flour
2 tbsp sugar
2 tsp salt
350ml whole (full-fat) milk, warm
1 tbsp active dry (fast-action) yeast
1 tsp baking powder
Olive oil
For the sesame coating
150g hulled sesame seeds
1-2 tbsp grape molasses
Instructions
1. Put all the dough ingredients except the olive oil into the bowl of a freestanding mixer fitted with the dough hook. Mix on medium speed until the dough comes together in a soft and pliable ball. Alternatively, mix in a large bowl and knead by hand until smooth and pliable. If the mixture appears too stiff, add a little milk and continue to knead. You are looking for a soft, elastic but robust dough. Rub with oil, cover the bowl with a damp dish towel or clingfilm, and set aside to rise until doubled in size, about 1 hour.
2. Meanwhile, prepare the sesame coating. In a large shallow bowl, combine the sesame seeds and grape molasses with 1 tablespoon of water. Mix, adding more as necessary, until you have a wet mixture that is neither too sticky and thick that it clumps up, nor too thin. You just want to be able to coat the dough in the seeds and have them stick.
3. Once the dough has risen, gently punch down to release the air bubbles. Divide into 6 equal-sized portions and place on a lightly floured work surface. Roll and stretch each piece into a log about 8–12 inches/20–30 cm long, then attach the ends together to form a circle. Set aside to rest for 15 minutes.
4. Preheat the oven to 450F/230C/Gas Mark 8. Take each dough ring, dip it in the sesame mixture, and gently roll and stretch the ring until you have a long oval shape, similar to a stretched out “0”. Repeat with each ring, then set aside on a baking sheet to rest a final time, about 10 minutes.
5. Place the baking sheet or sheets into the oven and bake for 15–20 minutes, or until a deep golden colour and cooked through. Set aside on a wire rack to cool.
6. Serve warm with za’atar, or white cheese and vegetables, and sweet tea. Freeze leftovers for up to 1 month and reheat in the oven before serving.
Cauliflower Fritters
Makes about 15
Reem Kassis adores these fritters for a weekend brunch with a dollop of labaneh and Palestinian salad – and we do, too.
Preparation time: 20 minutes
Cooking time: 5–10 minutes
Ingredients
300g cauliflower (about 1 small or 1/2 large)
5 spring onions, finely chopped
Large handful flat-leaf parsley, finely chopped
1 tbsp finely chopped mint leaves
2 cloves garlic, very finely chopped
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp Nine Spice Mix
1/4 tsp turmeric
120g all-purpose (plain) flour (or use a mixture of all-purpose/plain and whole wheat/wholemeal)
4 eggs, beaten
Olive oil, for frying
Instructions
1. Chop the cauliflower into large chunks and steam or boil until fork-tender but not too soft, about 5 minutes. Remove from the heat, allow to dry for a few minutes then chop into small pieces.
2. Put the cauliflower into a large mixing bowl and add the spring onions, parsley, mint, garlic, salt, and spices. Gently toss to combine without mashing the cauliflower. Add the flour and eggs and mix well. At this point the mixture can be used immediately or set aside in the refrigerator for several hours until ready to use.
3. To pan-fry, pour enough oil into a large frying pan to reach at least 3/4 inch/2 cm up the sides. Place over medium heat until a drop of the mixture bubbles up right away. Scoop about 4 tablespoons of the mixture into the pan, pressing it gently with the back of a spatula to flatten. Add several more scoops, leaving enough room between them to make flipping easier. Cook for 3–4 minutes on each side, or until golden brown. Drain the cooked fritters on paper towels while you cook the remainder (the fritters can be kept warm in a low oven until you are done frying).
Note: The cauliflower can be steamed and chopped up to one day in advance and left, uncovered, in the fridge until you are ready to prepare the fritters.
Za’atar Filled Flatbreads
Makes 10
The elegant mix of spices in these flatbreads makes these seem incredibly impressive but they're perfect for anyone just starting to bake their own bread (we can't all be Paul Hollywood, after all).
Preparation time: 40 minutes + resting time
Cooking time: 7–12 minutes
Ingredients
For the pastry
500g all-purpose (plain) flour, plus extra for dusting
250g fine whole wheat (wholemeal) flour
2 tsp salt
1 tsp sugar
2 tbsp olive oil, plus extra for oiling
1 tbsp active dry (fast-action) yeast
500–600 ml warm water
For the filling
100g firmly packed fresh za’atar leaves (or substitute with fresh oregano and/or marjoram and thyme leaves)
8 spring onions, green and white parts finely chopped
1 tsp salt
120ml olive oil
1/4 tsp black pepper
Instructions
1. Put the flours, salt, and sugar into a bowl and mix together. Make a well in the middle; add the oil, yeast, and half the water. Mix through with your fingers, adding more water and kneading until the dough comes together. If the mixture feels sticky, leave for five minutes then knead again. Repeat until you have a soft ball of dough. Alternatively, combine all the ingredients, but only half the water, in the bowl of a freestanding mixer fitted with the dough hook and mix on medium speed, adding water as necessary, until it comes together in a soft but robust ball. Rub with oil, cover the bowl with a damp dish towel, and set aside to rise for 1 hour.
2. Meanwhile, prepare the stuffing by placing all the filling ingredients into a large bowl and tossing to combine. Set aside until ready to use.
3. Once the dough has risen, divide into 10 equal-sized portions. Line a large tray with oiled clingfilm. Place the dough on the tray. Let rest for 5–10 minutes.
4. Take one portion of dough and, with your hands, flatten it into a rough circle. Take about a tenth of the filling and spread it evenly over the pastry. Starting at the top use both hands to fold the pastry into thirds, oiling each layer as you fold. You should now have a long rectangle. Take one of the short sides and fold into thirds again, this time horizontally, oiling each layer as you go. You should now have a square shape. Oil the pastry again and set aside on an oiled surface and cover with oiled clingfilm. Repeat with remaining pastry. Set aside to rest for 15 minutes while you preheat the oven to 475F/240C/Gas Mark 9.
5. Flatten it out with well-oiled hands into an 8-inch/20-cm square, then place on a baking sheet. Repeat with the rest of the pastry. Bake for 7–12 minutes, or until a light golden colour. Check the underside, if it has not browned, you may need to flip it and bake for 2 minutes to brown the bottom.
6. Remove from the oven and transfer to a wire rack to cool. Serve warm with halloumi cheese or labaneh, a side of fresh vegetables, and a cup of sweet mint tea.
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