Mumbo-jumbo served in or on pita is a popular street food in Jerusalem. Coincidentally, all the ingredients are available at our markets, so you can enjoy this exciting dish at home - and dream of faraway places.
Ingredients 2 large aubergines 2 tomatoes 1 cucumber 500g yellow and/or green beans 2 red capsicums 1 large bunch spring onions 1 bunch parsley 1/2 bunch tarragon 1 lemon 3 garlic clove 4 free-range eggs Your favourite chutney (optional) 4 fresh pitas (or Volare’s flat bread) 150 g tahini paste, whole grain or white 50g capers 1 tsp ground cumin 2 tsp ground coriander olive oil salt and pepper * Look for bold ingredients at the market.
For the filled or topped pitas (Sabih), slice aubergines (1 cm), turn in olive oil and broil until soft and brown. Season with salt and pepper and put in a serving dish. Meanwhile boil the eggs for 7 minutes, peel, cut in half and put in a serving dish. Dice the tomatoes and cucumber and put in a bowl with 1 tbsp olive oil and salt and pepper. Chop the parsley and the spring onions and add half of it to the bowl. Put the other half aside for the beans. Mince 1 garlic clove and mix with the tahini paste, 2 tbsp lemon juice (zest the lemon for the bean salad), 1/4 tsp salt and 100ml water. Warm up the pita bread and set everything out with the chutney (if desired).
For the bean salad, trim the beans and boil until al dente. Cut the capsicums into thin slices, toss in 1 tbsp olive oil and broil in the oven for a few minutes. Mince 2 garlic cloves and carefully heat in a pan with 5 tbsp oil, the capers and the cumin and coriander. Take off the stove and add the remaining parsley and spring onions, lemon zest and chopped tarragon. Pour over the beans and capsicum while still hot, season with salt and pepper and serve.