This picture doesn't do it justice, and the garlic wasn't quite brown enough because we added the oil left from cooking the tomatoes and it make it a little too wet - don't do that, just add that oil to your dish.

This is so delicious and simple to make! It is a traditional Palestinian dish adn literally means garlicked tomatoes and it is exactly that. Traditionally, you take the skin off the tomatoes, but I don't, because I don't mind them. However, if you want to make it absolutely authentically, you should skin the tomatoes after roasting them. You can eat this for breakfast, lunch or a light dinner, with bread, some olives, salad if you want to make a lunch or dinner and fruit if you are serving at breakfast, and a lovely cup of mint tea. We double this for our family, but a good rule of thumb is one tomato per person. You can scale up or down based on that.

4 ripe tomatoes
1 head of garlic, peeled, plus 2 more cloves, peeled and minced
1/3 cup good quality, whole milk yogurt
1 tablespoon tahina
salt, to taste
1 1/2 tablespoons olive oil, plus more for drizzling the tomatoes
1 1/2 tablespoons samen (ghee, or clarified butter)

Slice the tomatoes in half, and lay on a rimmed baking sheet. Drizzle with a little olive oil and sprinkle with salt. Broil for 20 - 25 minutes or roast at 450˚F for about the same amount of time.

While the tomatoes are roasting, thinly slice all the garlic, except the two for the sauce. Place the garlic, the 2 tablespoons of olive oil and 2 tablespoons of samen in a saucepan and cook over low to medium low heat until the garlic is browned and crisp, but not burned. Set aside.

Mix the yogurt with the tahina, and 2 cloves of minced garlic, plus a little salt. Set aside.

Place the roasted tomatoes in a shallow, rimmed dish (peeled, if you want to make them as the original), and roughly chop them. You want chunks of tomato to be discernible. Pour the yogurt sauce over the top and mix together. Just before serving, pour the browned garlic with all the oil and samen over the top and serve with bread.

Labels: Homemaking, Recipes, Tales from the Kitchen

// posted by Ranee @ Arabian Knits @ 9:15 AM