Put the sweet potato, spinach, turmeric, chili flakes, eggs, flour, and baking powder into a massive bowl and blend well. Season generously, then depart the batter to rest for 15 mins.
Pour sufficient vegetable oil into a vast, deep frying pan or saucepan to fill to a depth of about 5cm. Heat the oil over a medium-excessive warmth and produce to frying temperature (upload a pinch of the batter: if it sizzles at once, the oil is warm enough). Line a plate with a double layer of kitchen paper.
When the oil is prepared, stir the batter. Using two dessertspoons, shape quenelles of the mixture: scoop up the mix with one spoon and use the opposite to press down and shape it. Lower the quenelles carefully into the recent oil and fry in batches, six at a time – it’s far essential not to overcrowd the pan, or the temperature of the oil will drop, and your cakes will now not be crisp. Fry the patties for one minute, then flip them over and fry for another minute or so, or till nicely browned throughout. Using a slotted spoon, transfer the cakes from the oil to the paper-coated plate to drain. Serve hot with sweet chili sauce.
Combine the feta and yogurt in a bowl, and mash—season with black pepper and only a little salt. Chargrill the sourdough in a griddle pan on both aspects or use a toaster.
Divide the feta aggregate into six portions and spread a component on every slice of toast. Arrange the cucumber slices on the pinnacle, then sprinkle over the sumac, oregano, and pul biber.
Scatter over the nigella seeds and, ultimately, the pomegranate seeds. Drizzle over a touch of olive oil, if preferred, and serve right away
Pour enough vegetable oil right into a large, deep frying pan or saucepan to fill to intensity of approximately 2.5cm. Heat the oil over a medium-excessive warmth and bring to frying temperature (add a touch polenta: if it sizzles immediately, the oil is hot sufficient). Line a plate with a double layer of kitchen paper.
Pour the polenta onto a plate. In a bowl, mix the buttermilk with the cayenne pepper, garlic granules, sumac, and a generous amount of salt and pepper.
Slice the tomatoes into 1.5cm-thick slices – I usually get about four pieces in keeping with tomato. Discard the ends due to the fact the polenta doesn’t keep on with the skin very quickly.
Drag a tomato slice thru the buttermilk and shake off any excess liquid. Area it gently inside the polenta and coat the reduced facets and edges as first-rate you can, carefully patting the polenta directly to the slice to encrust it. Lower it cautiously into the recent oil, then repeat with the closing tomato slices, frying in batches to avoid overcrowding the pan. Gently fry the slices for about a minute on every side or till they start to brown. If they brown too speedy, your oil is just too hot – wherein case, take off the warmth until the oil is at the proper temperature.
Using a slotted spoon, switch the slices from the oil to the paper-lined plate to drain, then sprinkle over a few salts and the oregano. Serve warm.
To make the seasoning, warm a small frying pan over medium warmth. Add the cumin, coriander, and mustard seeds and toast, shaking the pan for two minutes. Transfer the seeds to a mortar, blend inside the chili flakes, and grind to a coarse powder. Stir in the oregano and set apart.
To make the hummus, use a meal processor or blender to blitz one can of chickpeas with its liquid until it is absolutely clean. Add a beneficiant quantity of salt and pepper, the fresh turmeric, garlic, overwhelmed cumin seeds, lemon zest and juice, and tahini, and blitz again in brief till the substances are adequately incorporated. Add the remaining can of drained chickpeas and pulse briefly to break them down. I like a nice chunky texture, however, preserve to blitz in case you opt for it smooth. Add salt and pepper as essential. Transfer the hummus to a serving bowl and drizzle over some olive oil.
Arrange the prepared veggies on a serving platter (vicinity the cucumber batons skin-side down). Drizzle over an awesome quantity of olive oil, season generously, then season closely with the toasted-spice blend. Serve right away with the hummus.
