Recipe

If I continue like this I could make a recipe book just with all my Arabic spinach dishes. In the category ‘Arabic’ and ‘spinach’ this is a hit, again. And completely different from the other spinach recipes. Otherwise, it wouldn’t deserve a place here either. It’s spicy, it soft, it can stand on its own two feet. But most of all, it’s really, really good.

Yes, these are the breads I am always raving about. The loaves of my childhood, but now home baked. In many different places on the site I elaborate on my true obsession for these loaves. And after several weeks of trial and error I am now very satisfied with the result. I did make my à la Damaris version with za’atar on the outside and some extra sesame. It’s Delicious with a capital D. It’s Smelling with a capital S. It’s just a feast. And that for someone who actually does not like bread at all …

The excuse to just hang out in the kitchen for a few hours. Usually on Sunday afternoons, by the way. Making tomato sauce for later this year. Slow cooking to the max. Sterilizing bottles. The promise that that delicious sauce will be in the pantry waiting for you. For that day where you do not know what to prepare. Or exactly know what you want to make. And you decide that this is the perfect occasion to open up this bottle or jar. Yes, that sounds like the perfect day.
It’s according to the recipe from the kitchen of our Italian friend Giancarlo from Napoli. It doesn’t get any more authentic. Nor classic. Typical à la Damaris.

Sweet and spicy at the same time, it’s a classic combination. A fatal attractive tasty combination. Because of the sweetness, the sharpness is actually even tastier, even more addictive. Dried figs, date syrup, cinnamon, cumin… together with the red peppers and the soothing effect of the bulgur are simply delicious. And i haven’t even mentioned the green asparagus that are lying there so beautifully on the bulgur. Eye-catching and together with the bulgur they are also mouth-watering.