Stuffed peppers and aubergine dip: Sami Tamimi’s recipes for savoury Palestinian snacks

Stuffed peppers and aubergine dip: Sami Tamimi’s recipes for savoury Palestinian snacks Peppers stuffed with freekeh, lamb and spicy tomato sauce, and a classic Levantine aubergine dip with preserved lemon and dill I still remember, when I was a kid, the end of spring and early summer when markets in Jerusalem and across Palestine overflowed with freshly harvested freekeh. As you approached, the air carried a smoky, earthy aroma. Freekeh is an ancient grain, a staple across the Middle East and Turkey, made from green wheat roasted over open fires to burn off the husks, which gives it the characteristic nutty flavour. The name comes from the Arabic freek , meaning “to rub”, which describes how the grains are cleaned, dried, cracked and stored for the year. Stuffed peppers with freekeh, lamb and spicy tomato sauce Throughout the Middle East and Palestine, mahashi (stuffing vegetables) is a true labour of love, creating dishes that are designed to be shared. Though they take time to prepare, they disappear quickly once served. Here, romano peppers work beautifully, but small normal peppers are a great alternative. When they’re in season, tomatoes or small aubergines can be used instead. Once cooked, these peppers taste better next day; serve reheated or at room temperature with yoghurt and bread to soak up the juices. Any leftovers make a great lunch, too. Prep 10 min Soak 15 min Cook 2 hr, plus cooling Serves 4 100g cracked freekeh 8 large red romano peppers (about 1.2kg) 500g tomato passata 3 tbsp olive oil , plus extra for drizzling 3 tbsp pomegranate molasses 3 garlic cloves , peeled and crushed ¾ tsp dried mint Salt and black pepper 1 small onion , peeled and finely chopped (100g) 250g minced lamb 10g flat-leaf parsley , finely chopped ½ tsp dried aleppo chilli flakes 1¼ tsp ground cumin 1 tsp ground coriander ¼ tsp ground cinnamon ¼ tsp ground allspice Put the freekeh in a fine sieve and rinse under cold running water. Transfer the freekeh to a small saucepan, co...