The Mosaic Rooms

Hammam literally means bath and this dish was traditionally prepared for the special journey when men and women would set out to have their bodies cleansed and purified. They would also spend hours gossiping and discussing the topics of the day. Bath were particularly important to the Romans and the Byzantines, and remained so for the Arabs and the Turks.

This dish is delicious and makes and excellent starter for 5 people of a hungry 4. It also presents beautifully in a buffet. It has become one of my favourites.

Ingredients

150g onion, finely chopped

4 tablespoons extra virgin olive oil

1 heaped teaspoon of tomato puree

170g fine burghol

4 large ripe tomatoes (675g) peeled and finely chopped

1½ teaspoons salt, or to taste

1-2 tablespoons of pomegranate syrup

a large handful of parsley, chopped

2 spring onions (55g) finely sliced

the seeds of one whole sour or semi-sour pomegranate

Combine the onions, olive oil and tomato puree in a small bowl and set to one side. Place the burghol in a mixing bowl, sprinkle with 3 tablespoons of water, cover with the tomatoes and sprinkle with salt. Add the onion mixture to the burghol, along with the pomegranate syrup. Knead and mix with your fingers and palm until all the ingredients come together.

To serve, place on a serving dish and smooth, garnish with parsley, spring onion and pomegranate seeds, Serve with lettuce.

Recipe taken from Nada Saleh’s award winning book ‘Seductive Flavours of the Levant’.