Souk Kitchen Sabich Recipe
Souk Kitchen has long been one of Southville's favourite eateries. Serving up Middle Eastern delights in a wonderfully informal way from their corner spot opposite the Tobacco Factory. Think small plates with more flavour than a Marrakesh spice stall.
Souk Kitchen's Head Chef, Sean Barnfather, prepares roast aubergine, soft-boiled egg, tahini, tomato amba, and toasted seed dukkah.
"This is our take on the classic Middle Eastern street food dish called Sabich, normally encased in a warm pitta pocket and eaten on the go. It works well as a stand-alone dish or can be paired with a bowl of basmati rice or a chopped salad."
For the roasted aubergine
4 small aubergines
1 tbsp olive oil
½ tsp of paprika
Pinch of salt
For the tahini
4 tbsp of Greek yoghurt
1 tbsp tahini
Juice of ½ a lemon
Pinch of salt
For the tomato amba
4 tbsp of rapeseed oil
400g cherry tomatoes (halved)
½ red onion (finely diced)
2 cloves of garlic (finely chopped)
1 Red chilli (finely chopped with seeds)
3 tbsp white wine vinegar
1 tsp ground fenugreek seeds
1 tsp ground ginger
1 tsp ground cardamom
1 tsp mustard seeds
80g sugar
Juice of ½ lemon
Pinch of salt
For the seed dukkah
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
1 tbsp cumin seeds
1 tbsp fennel seeds
1tbsp coriander seeds
2x shelled soft boiled free range medium eggs
Tomato amba
Heat the oil in a medium-sized pan, add the onion, garlic and chilli and cook over a medium heat until soft
Add all the spices and cook for a further 30 seconds
Add the tomatoes and stir into the spices
Add the vinegar, sugar and a good pinch of salt
Cook and occasionally stir until the amba has thickened
Leave to cool
To roast the aubergines
Prick the aubergines several times with a small sharp
Brush with olive oil and season with salt and paprika
Place aubergines on a baking tray and roast in the oven for 45 mins on 190c or until tender
Tahini yoghurt
Place all the ingredients in a bowl and mix until smooth
Seed dukkah
Combine all the seeds in a small pan, place on a medium heat and toast until golden brown, continually stirring
Empty seeds into a food processor and pulse a few times until coarsely chopped
To plate
Place a large spoonful of tahini yoghurt on each plate and smooth out with the back of the spoon
Make a slash in each of the warm aubergines to create a pocket and place on the plate on top of the yoghurt
Place half a boiled egg in each of the pockets and top with a spoonful of amba
Finish with a healthy scattering of the seed dukkah and a swirl of olive oil.
Garnish
A scattering of pomegranate seeds and finely chopped parsley.
Sign up to our newsletter to get recipes and inspiration direct to your inbox
