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The perfect thing to make in this unbearable heat. Truly perfection if you ask me. Pan con tomate is the kind of thing that made right, will satisfy every single taste buds! I like to grate my tomato and drain it (don’t throw away the juice, use it to make a vinaigrette) then combine it with really good extra virgin olive oil and salt. That’s it. I prefer to toast my bread in a skillet with some oil, then rub with some garlic on just one side. Top with the thick tomato pulp and drizzle a bit more oil and extra pinch of flaky salt. Not sure it gets better than that!
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Harira with Almonds
Harira with Almonds Medium 20 minutes 1 hour For the Base: A few saffron threads 60ml water 125 g boneless red meat, cut into small cubes 1 medium onion, grated 125 g blanched almonds 1 teaspoon smen (preserved butter) 1 teaspoon ground ginger 1 teaspoon ground turmeric 1 teaspoon salt 1/2 teaspoon black pepper 1/2 bunch fresh parsley, finely chopped 1 stick cinnamon 1 tablespoon whole anise seeds 6 graines mastic gum 4 tablespoons olive oil 2 tablespoons vegetable oil Tomato Base: 4 ripe tomatoes, boiled, peeled, blended, and strained 2 tablespoons tomato paste 1 litre water 4 tablespoons olive oil To Thicken: 100 ml of flour mixed with water (tedwira) A handful of medium vermicelli noodles 1/2 bunch fresh cilantro, finely chopped