You’ll want to keep this Iraqi chutney in your fridge at all times
Anyone who thinks they’ve exhausted Middle Eastern cuisine is mistaken. In NOOMI, Sara Shawkat introduces you to the still largely unexplored world of Iraqi cuisine. She teaches you how to make authentic Iraqi classics such as this chutney with dried lime and date, while also sharing stories about food traditions and special ingredients such as noomi—the dried lime that, according to Sara, forms the common thread running through Iraqi cuisine.
Sara: “This dip has everything you could expect from a dip and more. With its sultry black appearance, it’s fruity, spiced, spicy, and also gives you an earthy, tangy hug on arrival. You’ll want to keep this chutney in your fridge at all times. It’s delicious with kubbeh and anything related to street food. This fruity lady is at home on the streets but also in the boujee lifestyle, because she also turns out to be great on an elegant cheese board. A femme fatale to fall in love with.”
How to make the chutney with dried lime and date
- Toast the mustard, coriander, and cumin seeds in a dry frying pan for 5 minutes over low heat. Stir regularly so the spices don’t burn.
- Grind the spices and dried lime finely in a mortar with a little salt.
- Bring the dates, ground spices, chili flakes, fennel seeds, ginger powder, and 400 milliliters of water to a boil in a saucepan, and cook until the dates break down; this takes about 25 minutes. If a lot of water has evaporated, add a little extra water.
- Purée the sauce until smooth in a blender and season with salt, some extra chili flakes, or a little sugar.
Title: Noomi
Author: Sara Shawkat
Price: €33,99
Publisher: Fontaine Uitgevers
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