For insanely delicious vegetables, you need to infuse them with spicy, sweet, and savoury notes from the inside out, so there are no bland interiors,” says Michael Solomonov, the award-winning executive chef at and co-owner of Zahav in Philadelphia and the co-author of the recent cookbook Israeli Soul. That’s where brining comes in, he says. It imbues your veggies with flavour and tenderises the inside, while the salt or sugar in the mixture makes the outside crisp when you cook them. For a bold Middle Eastern spin, try Michael’s signature shawarma brine: In a large pot, mix together 2 litres of water, 4 tablespoons kosher salt, 1 tablespoon sugar, ½ teaspoon turmeric, ½ teaspoon cumin, ½ teaspoon ground fenugreek, ½ teaspoon cinnamon, and ½ teaspoon baharat (a spice mixture). Warm…
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Shape Singapore (Digital) - 1 Issue, April 2019