Boca restaurant’s sustainability lead and general manager, Omar Shihab, shares his father's method to create a traditional Jordanian starter.
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Serves | 2 |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 367 |
| Fat | 29.5g |
| Saturates | 4.2g |
| Protein | 5.3g |
| Carbs | 25.5g |
| Sugars | 14.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFSlice the tomatoes approx. 1-2cm thick. Thinly slice half the chilli and leave one whole. Grate the garlic. Peel and thinly slice the onion.
Heat the olive oil in a medium pan placed over a medium heat.
Add the onion and chillies. Add the garlic last so it doesn’t burn. Sauté until the onion turns golden.
Arrange the tomatoes in a single layer in the pan. Increase the heat so the tomatoes begin to caramelise. When the tomatoes lose some liquid and form a caramelised consistency around the edges, stir them around a bit, but don’t mix them completely. Reduce the heat and cover the pan to allow the sauce to simmer until it thickens, but is not yet dry. Season to taste.
Sprinkle with freshly toasted pine nuts and serve with warm pitta.
