A Middle Eastern feast was in the horizon. The Epicurious Kids wanted to celebrate the late spring harvest and early summer delights. What better choice that an exotic take on a Middle Eastern ratatouille Libyan-style – Chakchouka, light and airy arabic pizza and tasty grill of Simsim Daj.
Lahma Bi Ajeen is the United Arab Emirates version of an arab pizza. What kid can resist any local take on the beloved pizza? This meal had many steps for different dishes and Inigo was up for the challenge. “Tristan you prep the veg while I begin working on the dough.” Surprise, surprise. The chicken legs were marinated in a mix of home-mixed zatar spices with a squeeze of lemon and chopped coriander. “The spices need time to marinate the chicken.” explained Tristan.
The exotic Chakchouka was Tristan main task, He patiently cut, sliced, diced 3 colours of bell peppers, zucchini, tomatoes, eggplants, green beans and onions. Inigo mixed the meat mixture for the Lahma Bi Ajeen. He pre-baked the dough to prevent a soggy bottom, and threw in chopped tomatoes and coriander onto the pizza. After a few hours of marinating, the chicken and chicken merguez were thrown onto the grill. Quick and easy!
Timing had to be perfect, with the Arabic pizza coming fresh out of the oven, the succulent grilled meats piping hot and the crunchy Chakchouka and fluffy pilaf just ready for hungry mouths. “It´s funny how the flavours taste exotic, spicier, but there is something so familiar with all these dishes!” remarked Tristan.