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Recipe Development: Laffa Bread with Masabacha & Schug
Overview

Tomer takes you through the process behind assembling his Jaffa spread, inspired by memories of the freshly baked flatbreads made every day in the food markets. He explains how different textures, flavours and colours are brought together on a piece of bread - making a well rounded meal out of something we often mistakenly view as a snack!

Development Stages

Key Components:

Flatbreads - As the carbohydrate and main anchor of this collection of plates, it's crucial to make sure the bread is robust and satisfying. Rather than opting for a more traditional pita pocket, Tomer uses an airy, multi-purpose dough with a little semolina added into the mix to give the bread a slightly coarser texture.

Chickpeas - using good quality dried chickpeas is very important to make sure the flavour of the Masabacha is rich, and the pulses break down properly when they are cooked. This is why we are providing you with the highest quality chickpeas sourced from Israel in this month’s specialist box. Buttery, light and flavourful, these chickpeas are a staple across the country.

Schug - this classic spicy sauce, hailing from Yemen, works as a counterbalance to the richness of the Masabacha and the carbohydrate in the bread and buckwheat. Made from a combination of chillies, coriander and lemon juice, the flavours here are bright and punchy so as to cut through the unctuous flavours you have scooped up with your flatbread.

Tabbouleh - this dish has many different iterations, but the traditional version is made up of a 50/50 split between grains and herbs. This salad should be light, aromatic and bright green! In his recipe Tomer uses buckwheat, which adds a slightly nutty flavour and a bit more bite than bulgur or couscous.

Teachings:

  1. Proving and pan cooking bread - in this recipe Tomer will show you how to prove and hand-knead a quick multipurpose dough, and also use heat control in the pan to develop a golden crust and cook the bread through.
  2. Balancing fat and acid - With a lot of olive oil and tahini involved in this dish, Tomer teaches us how to balance a dish through taste - altering the level of acid so that the plate is harmonious and well seasoned.
  3. Considering textures - each plate in this meal has a distinct flavour, but almost as importantly - they each bring a different texture to the table. Tomer explains how a variety of contrasting textures can take a dish to the next level.

Make It Your Own:

  • Different doughs - the more traditional hummusiyah’s of Tel Aviv Yafo would tend to make pita pockets for this dish which would allow you to fill them up with the delicious accompanying plates. You could also change the type of flours used in this if you would rather a wholegrain, or brown flatbread.
  • Masabacha - the consistency of your Masabacha is totally customisable. For instance if you want a slightly chunkier mix for a more toothsome dish, then you can mash your chickpeas less. Additionally if you want a more aromatic plate then you can stir in some toasted spices such cumin, paprika or dried coriander.
  • Herbs - in both the Schug, and the Tabbouleh salad, you can really play around with which herbs you use. Depending on your own personal taste, and what’s available to you - parsley, dill, fresh oregano, coriander or mint can all work here. Although be aware that herbs such as mint and dill can bruise when chopped and mixed with acidic components like lemon juice so they are better for the salad than the sauce.
  • Fruit - if you want to add a little more sweetness and texture to your Tabbouleh then dried fruit will work perfectly. Chop up some sultanas or raisins for a deeper flavour, or diced apple and pomegranate for a burst of freshness.
  • Grains - you can also bring other base flavours and textures to your Tabbouleh salad by using different grains such as bulgur, freekeh, couscous or even quinoa. Note that cooking times for each of these replacement carbohydrates will vary from the recipe as stated.

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Lizzy Andersen
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Milly Braxton
Tomer Hauptman
I prefer rustic, hearty, authentic heritage food and have stepped away from the over-plated more towards food with emotion and history.