Sponsored by Pereg

We all love the classic chummus, garlic confit, and babaganoush dips on Shabbat. They bring an indescribable feeling to our tables, and nothing quite pairs better with freshly baked challah. In my home, however, the Middle Eastern flavors of Za’atar, Ras El Hanout, Hawaij, and Shawarma seasonings, expertly sourced and blended by Pereg, are what we enjoy more regularly.

So today, I’m sharing dips and salatim recipes that use those incredible Pereg spice blends, transforming them into something remarkable.

Once you try these recipes, I guarantee they’ll become Shabbat staples in your home. too.

DIPS:

Za’atar Jalapeño Dip

Ingredients:

8 jalapeño peppers, trimmed

3 cloves garlic

2 tablespoons mayonnaise

1-2 teaspoons Pereg Zahtar spice blend

1/4 teaspoon sea salt

1/4 teaspoon black pepper

Directions:

1. Adjust oven rack to the middle and heat the broiler on high. Cut peppers lengthwise and set cut-side down on a baking sheet (line with foil for easier cleanup). Broil for 10 to 12 minutes, checking in at the nine-minute mark. The peppers should be charred and blistered. Carefully transfer to a bowl; cover to trap steam. Cool until comfortable to handle. Peel.

2. In a chopper or small food processor, mince the garlic. Add the jalapeños, mayonnaise, za’atar, salt and pepper. Pulse until pureed but still slightly chunky. Transfer to an airtight container.

3. Refrigerate for up to five days. If freezing, omit the mayonnaise and wrap the container well in plastic wrap. Add mayonnaise after thawing.

Charred Ras el Hanout Eggplant Dip

Ingredients:

1 medium eggplant

2 tablespoons neutral oil

2 cloves garlic, minced

1 teaspoon harissa paste

1/2 teaspoon Pereg Ras El Hanout spice blend

scant 1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/4 teaspoon cumin

1 tablespoon chopped parsley or cilantro

1 tablespoon lemon juice

Directions:

1. Place eggplant directly on the grates over a medium fire. Roast until charred and ashy on all sides, rotating every six to seven minutes. Cool slightly. Scoop out the inside and place in a colander to drain excess liquid.

2. Heat a small skillet over medium heat. Add oil. Add garlic and stir quickly. Add eggplant, harissa, ras el hanout, salt, pepper, and cumin. Mix well, stirring constantly to prevent burning. Add parsley and lemon juice. Cook three to five minutes. Serve warm or at room temperature.

SALATIM:

Hawaij Chickpea Salad

Ingredients:

2 tablespoons neutral oil

1 small onion, sliced

2 cloves garlic, minced

1 (15-ounce) can chickpeas, rinsed

1 and 1/4 teaspoons Pereg Hawaij for Soup spice blend

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1 tablespoon chopped parsley

Directions:

1. Heat a 10-inch skillet over medium heat. Add oil and sauté onion, stirring frequently, until golden, five to six minutes. Add garlic and cook until fragrant, one minute. Add chickpeas, hawaij, salt, and pepper. Stir to coat. Cook until heated through and fragrant, three to five minutes. If the mixture is getting dry, add one teaspoon water at a time and stir.

2. Add parsley and remove from heat.  Serve warm or at room temperature.

Roasted Shawarma Eggplant with Pine Nuts and Techina

Ingredients:

1 medium-to-large eggplant, cut lengthwise

1/2 teaspooon Pereg Shawarma spice blend

1/2 teaspooon sea salt

1/4 teaspooon black pepper

1/4 teaspooon cumin

2 tablespoons neutral oil, divided

1/4 cup parsley leaves, finely chopped

1 clove garlic, finely minced

2 tablespoons roasted pine nuts

pinch of flaky salt (optional)

prepared techina, to drizzle

Directions:

1. Adjust rack to the middle and heat oven to 400 degrees Fahrenheit. Drizzle one tablespoon oil over the center of a baking sheet. Score the flesh of the eggplant and season with shawarma spice, salt, pepper, and cumin. Drizzle remaining oil and rub well. Place flesh-side down on the baking sheet. Bake for 40 minutes.

2. In a small bowl, combine parsley, garlic, pine nuts, and flaky salt (if using). Transfer eggplant halves to a serving platter. Sprinkle with the herb mixture and drizzle techina. Serve.

And because we just can’t get enough of the delicious and authentic flavor spices that Pereg offers, here is a delicious recipe for “Moroccan Ribs”, which uses Ras El Hanout.

For more incredible recipes that use these remarkable spices, take a look at Sina’s new cookbook, Good Food!