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September 27, 2013
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Below are two recipes, courtesy of Chef Ana Sortun, a chef at Oleana and Sofra, and a guest speaker at this year's Let's Talk About Food festival on October 5 at Copley Square.

TOPIK

Yield: 10-12 standard portions

Standard serving size = half cup

Conference serving size—none

Recipe for Thursday morning cooking demo

Ingredients Amounts

Chick peas, soaked overnight :1 1/4 cups

Baking soda: 1 pinch

Cooked, riced potato: 2 ½ cups

Olive oil: 1/2 cup

Black pepper: ½ teaspoon

Ground allspice: ½ teaspoon

Onions, finely minced: 2 ½ cups

Garlic, finely minced: 1T

Pistachios, lightly toasted & chopped: 4T

Dried apricot, chopped: 4T

Golden raisins or currants: 4T

Ground cinnamon: 1T

Ground allspice: 1 ½ teaspoon

Ground cumin: 1 ½ teaspoon

Aleppo pepper 1 ½ teaspoon

Blanched spinach, chard or kale: 1 cup

Tahini: 10 T

Greek yogurt: 10T

Pomegranate molasses: 4T

Lemon juice: 2T

Olive oil: 2 T

Pomegranate seeds: 4T

Method

1.Cook the chick peas with a pinch of baking soda and lots of water until they are very tender. 12 minutes in a pressure cooker or 40 minutes on the stove top. Drain the liquid and puree the chick peas when they are hot in a food processor until the mixture is very smooth and looks like cookie dough. Add olive oil and continue to puree until it’s incorporated. Add the potato until it is just combined, seasoning with salt, black pepper & allspice. Cool to room temperature or cold.

2.Meanwhile, make the filling by sautéing the onion in a little bit of olive oil until it’s very soft

3. Add the garlic and cook for another minute

4. Stir in the dried fruit, nuts and spices

5. Squeeze the greens very dry and finely chop. Add them to the onion mixture

6. Line a terrine mold with plastic wrap or 10 demi tasse cups and fill with chick pea and potato mixture. Using your fingers, line the bottom and sides as if you were making a very thick pie crust.

7. Fill with the filling and seal with more chick pea mixture so that the filling is completely encased. Chill

8. Meanwhile, combine tahini, yogurt, olive oil and lemon juice and season well with salt

9. Unmold the terrine and slice

10. Drizzle each slice with a teaspoon of pomegranate molasses and a teaspoon of pomegranate seeds

Note: Serve room temperature

Recipe Credit: Ana Sortun, as presented at the 2011 Worlds of Flavor conference.

Published with permission of the author. All rights reserved.

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