Roasted Sabzil with Muhammara,Yemeni Zhug, and Dukkah
This Middle Eastern inspired dish comes together easily, it is smoky, sweet, tangy, nutty, and spicy all at once making it a perfect pairing with a 2022 Davis Estates Pinot Noir
INGREDIENTS
Sabzil
2 rutabaga, peeled and large dice
4 rainbow carrots, large dice
Pinch of sugar
15 snap peas, blanched and cut in half on the bias
3 ounces maitake mushrooms, roasted
6 ounces feta, crumbled
Muhammara
3 red bell peppers, seeded and quartered
2 Roma tomatoes, quartered and seeded
½ onion, peeled
4 cloves garlic
As needed olive oil
1 cup walnuts, toasted
2 tablespoons tomato paste
1 tablespoon ground cumin
3 tablespoons pomegranate molasses
1 tablespoon sumac
Salt and pepper to taste
Yemeni Zhug
2 bunches cilantro, lower stems removed (cut at the leaf line)
3 serrano peppers
2 teaspoons ground coriander
2 teaspoons ground cardamom
¾ cup extra virgin olive oil
Zest from two lemons
Juice from one lemon
Dukkah
1 cup Pine nuts, toasted
1 cup hazelnuts, toasted
1 cup sunflower kernels, toasted
1 ½ tablespoons nigella seeds
1 tablespoon fennel seeds
1 tablespoon coriander seeds
2 teaspoons Aleppo peppers
1 tablespoon oregano
METHOD
Sabzil
Preheat oven to 350° with convection fan on.
In a bowl toss rutabaga with some oil, season with salt and white pepper and place in a small roasting pan, cover with foil and bake for 30 minutes. Remove foil and bake another 5 minutes.
In a bowl toss carrots with some oil, season with salt, white pepper, and pinch of sugar and place in a small roasting pan, cover with foil and bake for 30 minutes.
Remove foil and bake another 5 minutes.
To plate place Muhammara on bottom of plate, arrange cooked vegetables over Muhammara, little dollops of Yemeni Zhug, add feta and Dukkah, and just a drizzle of pomegranate molasses.
Muhammara
Preheat oven to 350° with convection on.
In a large bowl place bell peppers, tomatoes, onion and garlic cloves and toss with some oil.
Place vegetable mixture on a sheet tray and roast in oven for 30 to 45 minutes until beginning to char.
Remove from oven and place in the bowl of a food processor. Then add walnuts, tomato paste, cumin, molasses and sumac, season to taste with salt and pepper. Puree until smooth. Adjust seasonings if needed. Makes more than you need but can be frozen.
Yemeni Zhug
In a food processor or blender combine the above ingredients and blend until smooth. Salt and pepper to taste. Makes more than you need but can be frozen.
Dukkah
In a food processor add hazelnuts and pulse a couple times to chop, then add remaining ingredients and pulse until all ingredients are roughly chopped.
Courtesy of Mark Caldwell, Executive Chef Davis Estates
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