Vegetable Fukhara by Tom Hunt
Fukhara is a traditional Palestinian clay pot used to cook stews. On my recent trip to Bethlehem with Zaytoun I learnt to make a fukhara with chef Fadi Kattan. We were fortunate enough to have the use of the local bakery’s clay oven and cooked the fukhara in that, however if you don’t have a fukhara pot and local wood oven, a casserole dish or tagine will work just fine.
1 clay pot, casserole dish or tagine
1 courgette cut in half lengthways
200g squash, cut into 4 large chunks
1 red onion, cut into quarters
2 cloves garlic, roughly chopped
4 sprigs parsley, stalks finely cut, leaves roughly cut
1 sprig rosemary
80g pine nuts, toasted
50ml olive oil
60g feta, crumbled
Cooked maftoul or freekeh to serve (optional)
Preheat the oven to 150C. Layer the vegetables into the cooking pot , interspersing the garlic, herbs and half the pine nuts. Season with salt and pepper and dress with the olive oil. Top with the rest of the pine nuts and 200ml of water, seal the top and place in the oven for 3 hours. Serve simply as it is or with some cooked maftoul or freekeh.
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