Method

Knife Skills & Chopping

• Onion – peel & rough chop
• Carrot – peel & rough chop
• Potatoes – quarter
• Hispi – half and shred
• Red Chilli – halve, deseed with teaspoon
• 1 half red chilli – long thin strips
• 1 half red chili – fine dice
• Ginger, rough chop – no need to peel, or peel with a teaspoon
• Fresh Coriander – rough chop
• Lemon – halve, retain slice for garnish
• Peel & grate 3 cloves of garlic
• Put the long chilli pieces into a cup/ bowl and cover with water, these will curl for garnish.

Identify your spices

• Cumin – lighter brown distinctive smell
• Ground Clove – darkest, very woody smell
• Turmeric – very yellow
• Cardamom Pods
• Fenugreek seeds – almost angular seeds
• Salt & Pepper in sachets
• Dried chilli – red seeds
• Za’atar – larger pack, mix of spices

Make Spice Mix

• In mug or bowl – add, half the cumin and turmeric
• Add the clove powder
• Add the fenugreek seeds
• Squash the cardamom pods and add
• Add ½ teaspoon of black pepper

Start the Stew

• Splash of oil in the pan on medium heat,
• Add the ginger and the half the grated garlic – stir about 1 minute
• Add the spice blend – stir about 1 minute
• Add onion, potato, carrots and fine diced chilli
• Cover with water
• Cover with shredded cabbage
• Cover with lid or plate
• Leave on low heat, simmering

Make Ful

• Open & add the fava beans into sturdy bowl and add the tahini
• Add the remaining cumin, turmeric and black pepper
• Add the remaining garlic
• Add lemon juice
• Smash with end of rolling pin
• Set aside

Make Dough

• 200g flour into a bowl, mix in the za’atar
• Slowly add water, mixing with tablespoon or cutlery knife, the mixture will form a ball of dough, the mix should absorb most of the flour, it should be tacky but not wet
• Knead, using some of the spare flour only if you need to
• Split into 4 balls, then add a little flour to the surface and the rolling pin
• Roll to 2-3 mm thick

Cook breads

• Heat pan, high heat
• Breads will blister and smoke a little
• Turn after about 90 seconds
• Repeat – cover flat breads in clean tea towel

Serve and garnish!

• Olive oil and sea salt on the breads
• Stew – into 2 bowls, garnish with lemon, curly chillies, fresh coriander, seasalt
• Ful – in serving dish, dried chilli, coriander
• Eat using your breads, enjoy!