Inspired by Lebanon

For the fourth edition of ‘Cooking With’, I collaborated once again with the wonderful Still Here Still Life, with a live cooking video and still life imagery to (hopefully) inspire wonderful creations like those from the past sessions.

Plate Talks is about using food to bring people together and talk. On the 4th of August 2020, an explosion of 2,750 tonnes of ammonium nitrate (equivalent to1,000 to 1,500 tonnes of TNT) devastated Beirut. It has already been forgotten about by the mainstream media. So, in a bid to start the conversation again, for this live cook-along, I made Parsley flatbreads with a beetroot and za’atar dip and a red pepper hummus with crispy sumac chickpeas, inspired by the flavours of Lebanon. You can find the recipes for the dishes below.

The Beirut blast has created a humanitarian crisis in a country that is already politically and economically unstable. The groups mentioned below are in need of donations to their fundraisers, where the money goes directly to where it is needed rather than into the hands of the corrupt government. Please, if you can, donate to this important cause.

The Lebanese Red Cross is led by volunteers, whose mission is to provide relief to victims of natural and human disasters, and help people prevent, prepare for and respond to emergencies, and to mitigate the suffering of the most vulnerable.

Yalla Beirut is a London initiative led by Ottolenghi restaurant NOPI General Manager Pierre Malouf, is fundraising through events such as an instagram auction, raising funds to help the people of Beirut rebuild their lives & livelihoods. The proceeds will be donated to Beit El Baraka or the Lebanese Red Cross on behalf of the winning bidder.

Beit El Baraka is a Lebanese charity helping those affected by the situation in Beirut to rebuild their lives with dignity. Their aim is to provide a tailor-made accurate and beneficial response to Lebanon’s economic and multi-dimensional challenges that are depriving so many Lebanese families of their most basic needs and rights. Among many other things, they are running a free supermarket, organising relief housing and funding medical support. They are also helping to rebuild people's homes and has established a mental health clinic to help those affected.

Parsley Flatbreads (makes 6)

For the dough:

175g white flour
135g greek yoghurt
50g chopped flat leaf parley
1tbsp za’atar
0.5 tsp baking powder

For cooking:

Olive oil
Flakey sea salt

Prepare the dough 30 minutes before cooking.
Mix all of the ingredients together and knead for about 10 minutes until it has come together into a ball.
Leave the dough, under a clean tea-towel, for 30 minutes.
After 30 minutes, divide the dough into 6 balls, roughly about 50g each.
Dust the surface with a little flour and roll each ball into a long shape to a thickness of about 0.25cm.
Heat a pan on a medium-high heat. Once hot, add 1tbsp of olive oil and a pinch of flakey sea salt. (Add a new tablespoon of oil and a pinch of salt after each second flatbread).
Place the flatbread on the pan and put a lid on.
Cook for 40 seconds on each side until golden and bubbly.