Loukmet Broccoli

This is another dish that was inspired by Bethlehem: A Celebration of Palestinian Food by Fadi Kattan. I really love how these are simple processes that really showcase the vegetable...or whatever is the central ingredient. I have so many more to share.

I served the Loukmet Broccoli as a side dish with Lahmet Hatoum, a lamb stew. Stay tuned for that recipe!

Ingredients

• 1 pound broccoli, cut into 1-1/2 inch florets and pieces

• 4 to 5 garlic cloves, peeled

• 1 teaspoon salt

• 1 teaspoon dill seeds

• 2 teaspoons olive oil

• 1/2 teaspoon red pepper flakes

• juice from 1 lemon

• freshly ground black pepepr

• Also needed: mortar and pestle

Procedure

Blanch broccoli in salted water for 1 to 2 minutes so it is crisp-tender and bright green. Drain and turn onto a serving platter.

Place the garlic and salt in the mortar. Crush into a paste, then add in half of the dill seeds. Add in the olive oil, red pepper flakes, and lemon juice. Keep crushing until the dressing is a consistency that you like.

Spoon the dressing over the broccoli. Sprinkle the remaining dill seeds over the top and add a few grinds of black pepper.