Cooking from Blog to Blog: Vegetarian Sawdit Dajaj with Seitan and Pomegranate

Little mezze: Lebanese-style seitan with spinach & dates salad

The other day, Susanne of Magentratzerl and me were „comment-talking“ about a Lebanese liver dish with pomegranate. I had eaten this treat which is called Sawdit Dajaj as part of a mezze or mesa in Lebanese restaurants in Berlin before I was a vegetarian, and I still remember that it was delicious – sweet and slightly sour with warm Oriental flavors.

We had the idea to do an approach from two sides: she is a liver fan and created a respective version while I gave seitan (wheat gluten) a try, and today, we post our results simultaneously. Thanks a lot, Susanne, for our little blog-to-blog co-working adventure, I enjoyed this a lot! You will find her gorgeous liver recipe Hühnerleber nach Shawarma-Art (chicken liver shawarma style, recipe in German language) on her blog which features also many other wonderful recipes, among them fine Bavarian and Asian treats. My version (along with some fancy salad) will follow below.

To stay just a bit longer with the synchrony topic (and to thus build a bridge to today’s urban shots): Do you know any place that is more about the coexistence of different stories and people and things and thoughts gathered in just one place at just one time than flea markets? I have to admit that I haven’t been to one for quite a while, but I started to take up visits again every once in a while in search for food photo decoration stuff. Here’s some insight to the fading grandeur of lost and found treasures at one of Berlin’s many flea markets:

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OK, time to turn to the treats… Along with the Oriental seitan we had a wonderful salad from Yotam Ottolenghis and Sami Tamimis „Jerusalem“ cookbook with spinach, dates and almonds. I made a few changes regarding some ingredients, and in our eyes, the two dishes had been a perfect team.

Here are my recipes

Little mezze: Lebanese-style seitan and spinach salad with dates & almonds

Vegetarian Sawdit Dajaj – Lebanese-style seitan with pomegranate & cilantro

For two mezze servings, mix 2 tablespoons sunflower oil with 1 tablespoon pomegranate syrup, a pinch of salt, 1 teaspoon ground cardamon, a pinch of clove, ½ teaspoon cumin, ½ teaspoon paprika, 1/2 teaspoon cinnamon, 1/2 teaspoon ground coriander seeds, and 1 clove of garlic sliced very finely. Mix well. Drain a package of soft organic seitan pieces and dry with paper towel. Marinate the pieces with the oil mixture and put aside for at least 1 hour (you can also marinate over-night which will intensify the taste).

Cut a pomegranate in two halves. Take off the pits of one half and put aside (use the other half for something else). Clean and chop a handful of cilantro leafs. Chop two shallots (I forgot them…) and cut lengthwise into quarters. Heat some sunflower oil in a pan, add the seitan and stir well on all sides until it gets a nice color and smell. Add the shallots and go on stirring for 2 minutes. Turn off the heat, add pomegranate pits and mix. Serve in a small dish and sprinkle with cilantro. Serve with pita and enjoy – the tender sweetness of seitan fits very well the warm spices and the sweet-sour fruitiness of pomegranate .

Spinach salad with dates & almonds

For two mezze servings, cut one handful of dried dates without pits lengthwise into quarters. Cut a shallot into fine rings. Mix the shallots, the dates, a bit of raspberry vinegar and a pinch of salt and put aside. Clean 2 handsful of fresh young spinach and put aside.

Roast two small slices of full grain bread in a toaster. Pick into not too small pieces. Chop coarsely some unpeeled almonds. In a wider pan, heat some olive oil and roast the almonds and the bread until the bread is crunchy. Take off the pan and mix with 1 teaspoon of sumach and some salt.

Mix the spinach with the bread & almonds mixture and with the date mixture, also add some olive oil and lemon juice and salt and pepper to taste. We just loved this well balanced composition of sweet, fresh, nutty and slightly sour flavors.

Recipe based on Yotam Ottolenghi, Sami Tamimi: „Jerusalem“ (the original recipe uses red onions, white wine vinegar, pita, butter, and chili flakes – I left away the latter and replaced the other components according to our favorite ingredients).

And now I am most excited to read how Susanne prepared her dish and which spices and ingredients she used!

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11 thoughts on “Cooking from Blog to Blog: Vegetarian Sawdit Dajaj with Seitan and Pomegranate

  1. What a beautiful new background! I would have loved to try a spoon from both dishes… :-)
    And yes, fleamarkets. I used to go regularly when I was collecting records and stopped many years aga. Maybe I should visit one one day!

  2. Das sind ja wirklich wunderbare Bilder, liebe Claudia! Hast Du den Bildhintergrund auch von einem Flohmarkt? Ich gestehe, dass ich meinst Vasen auf Flohmärkten kaufe. Ich liebe Vasen, warum auch immer :) Leider habe ich erst letzte Woche im Eifer des Gefechts eine Vase zerbrochen, was ein Jammer, denn Flohmarktschätze können einfach nicht ersetzt werden…. Seitan habe ich bis heute immer noch nicht gegessen, jetzt kommt er aber auf die Liste und wird dann auch alsbald probiert :)

    • Vielen, vielen Dank, liebe Julia! Der Bild-Hintergrund ist ein Fundstück und Geschenk aus dem Garten einer Freundin, und der Untergrund ist vom Flohmarkt. Schöne Vasen sind natürlich auch etwas Tolles – Deine Betrübnis über den zerbrochenen Schatz kann ich verstehen, denn tatsächlich findet man ja genau dasselebe Stück nicht wieder – aber bestimmt etwas anderes Schönes.
      Viel Erfolg mit dem Seitan! Man kann alles Mögliche mit ihm anstellen, und ich bin gespannt, was Du Dir damit ausdenkst.

  3. This is really gooood foood! Mannometer, das sieht vielleicht wieder fantastisch aus! Ich komme in der letzte Zeit leider zu gar nichts und auf meinem Blog ist tote Hose Umso schöner, wenn man rumschnüffleln kann und dann sowas vorgesetzt bekommt. Du steigst so langsam in den absoluten Foodblogger-Olymp auf und es macht Spaß, dir dabei zuzuschauen!! (ich spüre ein winziges Bisschen Neid an mir nagen) Liebste Grüße, Uda

    • Again such a supporting comment of yours, dear Uda! Ich weiß gar nicht, was ich zu so tollen Komplimenten sagen soll, außer: tausend Dank!!
      Gerade sehe ich uns aber auch eher statt irgendwo hinauf langsam in ein Blog-Sommerloch heruntersteigen ;-). Es locken nach langen Arbeitstagen ja gerade tausend andere Dinge von Gärtnern und Picknicken bis Radtouren und Biergärten. Und das bissel Neid beim Blog-Lesen – ich kenne das auch! Ich sage nur High-Level-Kreativität in der Mittagbeimuttipause und freue mich schon ungeduldig darauf, dass Du Deinen Faden bald wieder aufnimmst.

  4. Pingback: 15 Protein-Filled Vegetarian Recipes With Seitan

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