2 recipes in one, in dishes of clear Levantine Mediterranean descent
And very simple, what's more, if we change the feta cheese for tofu and ignore the chorizo, they are very suitable for vegetarians and vegans
The key ? It is the Jerusalem salt with which we season the two dishes.
Coarse salt, sumac, mint, thyme, pomegranate powder are the ingredients, you don't have to add anything more than a good EVOO and pomegranate molasses
We clean the artichokes, scrub them with a lemon and reserve in ice water.
Half an hour later, we put them in the slow cooker with Jerusalem salt and olive oil that covers them halfway, 4 hours on high and that's it.
We chop the chorizo finely and put it in the pan until it is crispy and toasted. We add it to the artichokes along with the crumbled feta, a little of the cooking liquid from the artichokes and a little more Jerusalem salt and now enjoy
The baba ganoush process is well known but we will do it without using a mixer, simply with a fork and heat
A very beautiful eggplant that is coming season, cut in half and baked in the oven to "scald" it until it is very soft (it depends on the size but the normal thing is about 30 minutes). If you have an ember or grill ahead, even over direct heat like the dürums in the photo.
We reserve to let it lose some heat and be able to remove the skin. Once peeled, we add a spoon of tahini, a pinch of Jerusalem salt, a splash of lemon and a little pomegranate molasses and with the fork we chop and mash until To form a homogeneous paste, we add the dried fruit mix and more pomegranate molasses and enjoy even more.
