DELICIOUS MEDITERRANEAN DISHES FROM YASMIN KHAN’S, RIPE FIGS

Try these easy, delicious and nutritious dishes from Yasmin Khan’s beautiful new book, Ripe Figs, which is also rich in history and stories of the Eastern Mediterranean.

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SMOKY BUTTER BEANS (GIGANTES PLAKI)
SERVES 4 AS PART OF A MEZZE, OR 2-3 AS A MAIN COURSE

This is one of those punchy store-cupboard recipes that’s easy to whip up as a midweek meal. Butter beans have a creamier and meatier texture than other white beans, and they hold their shape better in longer cooking, making them perfect for slow-cooked stews.

What gives this dish its unique flavour is the paprika (I add both the smoked and sweet versions, not the hot and spicy type) which adds a richness and earthiness that I find irresistible. I alternate between sprinkling crumbled feta on top of this dish and having it plain, as it’s just as delicious without. Serve warm or at room temperature.



INGREDIENTS

• 3 tablespoons vegetable oil
• 1 small onion, finely chopped (around 125g)
• 2 garlic cloves, crushed
• 400g can of chopped plum tomatoes
• 1 teaspoon sugar
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons sweet paprika
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon
• 2 x 400g cans of butter beans, drained and rinsed
• 200ml just-boiled water
• 3 tablespoons extra virgin olive oil
• 1 tablespoon finely chopped dill, plus more to serve
• 1 tablespoon finely chopped parsley leaves, plus more to serve
• 100g crumbled feta cheese (optional)
• Salt and black pepper

“...one of those punchy store-cupboard recipes that’s easy to whip up as a midweek meal”

METHOD
1. Heat the vegetable oil in a large saucepan. Add the onion and gently fry over a medium heat for 12-15 minutes until soft. Add the garlic and cook for another few minutes, then add the tomatoes, sugar, oregano, both types of paprika, the cinnamon, 1 teaspoon salt and a generous grind of black pepper. Cover and simmer for 15 minutes.
2. Add the beans to the tomato sauce with the measured hot water and another 1⁄2 teaspoon salt. Cover and cook over a low heat for 30 minutes.
3. Stir in the extra virgin olive oil and herbs and cook for a final 5 minutes. Taste, adjust the seasoning and sprinkle over more herbs, with crumbled feta if you fancy it, just before serving.

Top Tip
If you don’t have canned tomatoes, use 400g fresh tomatoes. Cover with boiling water and let sit for a few minutes. Remove from water and allow to cool. Slit the skins with a knife and the tomatoes will peel easily. Chop finely or mash with a potato masher.



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GREEK TOMATO MEATBALLS (SOUTZOUKAKIA)
SERVES 4

In Greece, these spiced meatballs are said to have originated from the Greeks of ancient Smyrna, the city now known as Izmir, on the Anatolian coast of Turkey. There are reportedly almost two hundred and fifty types of meatball recipe in Turkey, so it’s not surprising that Greeks who were living in that region took on some of its most famous culinary influences. Whatever the origins, this is comfort food of the highest order. You can serve them as part of a mezze, with warm flatbreads, or for a more substantial main course, with steamed orzo* or mash and a green salad.
*Orzo is ‘rice’ pasta, also known as risoni.

INGREDIENTS FOR THE TOMATO SAUCE

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 400g can of chopped plum tomatoes
• 2 tablespoons tomato puree
• 150ml just-boiled water
• 1⁄2 teaspoon dried thyme
• Pinch of ground cinnamon
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon sweet paprika
• 1 bay leaf
• 1 teaspoon sugar
• Salt and black pepper

FOR THE MEATBALLS

• 300g minced lamb or pork
• 300g minced beef
• 70g breadcrumbs
• Large handful of parsley leaves, finely chopped, plus more to serve
• 2 garlic cloves, finely chopped
• 1⁄2 medium onion, grated
• 1 large egg, lightly beaten
• teaspoon ground cumin
• 1⁄4 teaspoon ground cinnamon
• 1⁄2 teaspoon sweet paprika
• Light olive oil, for the tray and the meatballs
• Extra virgin olive oil, to serve

METHOD
1. Begin by preparing the tomato sauce. Heat the olive oil in a medium saucepan, add the onion and gently fry over a medium heat for about 10 minutes, or until soft. Add the garlic and fry for another few minutes. Add the rest of the ingredients with 1/2 teaspoon salt and 1/2 teaspoon black pepper, stir well, cover and leave to simmer for 20 minutes.
2. Place all the ingredients for the meatballs (except the oils) in a large bowl, season with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper and mix together with your hands. Lightly oil a large baking tray, roll the meat into about 20 balls and transfer to the tray.
3. Preheat the oven to 210°C/fan 190°C/Gas 7. Brush the meatballs with a little more light olive oil, then pop them in the oven and cook for 10-12 minutes, turning once, until browned.
4. Add the meatballs to the tomato sauce and simmer for 15 minutes so the meat absorbs the flavours of the sauce. Just before serving, sprinkle with chopped parsley and a drizzle of extra virgin olive oil.



CITRUS CAKE
SERVES 8

Cyprus is known for its abundance of citrus fruit and throughout the island you can find oranges, lemons, limes, pomelos, grapefruits, tangerines and many other local varieties that blossom in its fertile Mediterranean climate. You can use any kind of citrus for this cake, though I’ve suggested starting with oranges and lemons. The recipe is inspired by a tangy orange cake I ate at the Home café in Nicosia, a unique space which sits within the Green Line separating the North and the South of the island.

I loved the flavour so much that I immediately went to the counter and asked what was in it, and they let me in on the secret of natural yogurt in the batter, which gives the cake a lovely soft crumb. As there is a lot of zest used in this recipe, I recommend buying organic or unwaxed citrus fruit. This cake keeps well in an airtight container for a couple of days, though I doubt it will last that long.

INGREDIENTS FOR THE CAKE

• 225g softened unsalted butter, plus more for the tins
• 225g self-raising flour
• 200g castor sugar
• 4 large eggs, lightly beaten
• 1 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1 teaspoon vanilla extract
• 4 tablespoons full-fat natural yogurt
• 2 tablespoons finely grated unwaxed orange zest* (see ‘Top tip’)
• 2 tablespoons orange juice

FOR THE FROSTING

• 80g icing sugar
• 350g full-fat cream cheese
• 4 tablespoons full-fat yoghurt
• 1 tablespoon orange juice
• 2 tablespoons lemon juice
• Finely grated orange and unwaxed lemon zest*, to serve

METHOD
1. Preheat the oven to 180°C/fan 160°C/Gas 4. Butter 2 x 20cm sandwich cake tins and line the bases with baking parchment.
2. Place all the ingredients for the cake together in a large bowl and beat for a couple of minutes until just blended.
3. Divide the batter evenly between the 2 prepared tins. Bake for 20-25 minutes or until lightly golden. Leave the cakes to cool in the tins for 5 minutes, then transfer them to a wire rack.
4. To make the frosting, mix together the icing sugar, cream cheese, yoghurt, orange and lemon juices and whisk until smooth. Place this in the refrigerator to chill and firm up while the cake cools.
5. When the cake is completely cool, use a palette knife to spread half the frosting on one cake. Place the other on top and ice with the rest of the frosting. Finish by decorating with a scattering of orange and lemon zest.



TOP TIP*
To remove wax from citrus fruit skin, put 16 cups hot water in a large bowl with 2 Tbsp baking soda and 2 Tbsp distilled vinegar. Soak fruit for 5 minutes, then wipe well with a clean cloth.

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