sumac Archives

Brinjal recipes

Roast brinjal and kudu carpaccio salad with yoghurt and lemon buchu dressing

20 minutes

Crisp flatbreads with toasted sumac butter

Serves 4

Difficulty Easy

Prep Time 25 minutes, plus proofing time

Cooking Time 10 minutes

Ingredients

2 cups lukewarm water
1 x 10 g sachet dry yeast
1 t sugar
2 t salt
2 T olive oil
560 g flour, sifted, plus extra for dusting
2 T sumac
200 g butter, melted

Method

Preheat the oven to 200°C.

In a large mixing bowl, combine the water, yeast, sugar and salt using a wooden spoon, adding a little olive oil to create an elastic dough.

Turn out onto a floured surface and knead until soft. Place in a bowl and cover. Leave to rise for at least an hour. Separate the dough into balls and roll each out thinly on a lightly-floured surface.

Mix the sumac into the melted butter and brush over the breads. Transfer to a baking tray and bake for 10 minutes, or until cooked through and crisp.
Cook’s note: Sumac is a lemon-flavoured spice available at most spice shops and delis.

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Roast brinjal and kudu carpaccio salad with yoghurt and lemon buchu dressing

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Crisp flatbreads with toasted sumac butter

Crisp flatbreads with toasted sumac butter

Ingredients

Method