Modern meat alternatives are becoming commonplace, though many 21st-century production processes are not particularly clear to consumers. Where tempeh sets itself apart is in being a wholefood subtly transformed with minimal intervention.
Originating on the Indonesian island of Java, tempeh differs from tofu in that whole beans are fermented and bound with a fungus marbling throughout, forming an edible bean mosaic. Firmer than tofu, tempeh often works better as a direct substitution for meat or even nuts when adapting recipes for vegetarian, vegan or low-allergen eaters ¡ª or just for fun.
To that end, in Damascus, herbed, spiced lamb balls cooked atop sauce are known as kebab Hindi. With a bit of streamlining, tomatoes can be baked then topped with tempeh that¡¯s flavored with Syrian pantry staples. The addition of rosemary links the flavor back, for me, to the original lamb dish.
Look for tempeh in health food stores or online from Japanese producers, such as Hokkaido¡¯s . If pomegranate molasses are hard to find, they can be easily homemade with pomegranate juice and sugar at a 4-1 ratio and a dash of lemon, all reduced to a syrup at just over 112 degrees Celsius. It is a sweet and sour taste of the Middle East but could be replaced with molasses and lemon. Za¡¯atar is a herb mix with the slight tartness of sumac: It, too, could be replaced with your favorite dried herbs, a few sesame seeds and yuzu (citrus) salt.
Cook time: 45 minutes
Serves 4
Ingredients:
- 400 grams whole tomatoes
- 15 grams za¡¯atar spice mix
- 25 milliliters olive oil
- 50 grams sun-dried tomatoes in oil
- 4 sprigs fresh rosemary
- 125 grams tempeh
- 20 grams breadcrumbs
- 40 grams ²õ³ó¾±´Ç°ì¨Âá¾± (°ì¨Âá¾± mold with added salt)
- 2 grams allspice
- 20 milliliters pomegranate molasses
- 50 grams pine nuts (or sunflower seeds)
- Italian parsley to finish
- Optional: saffron rice or pita
Directions:
- Halve the whole tomatoes and lay them in a small casserole dish. Sprinkle with za¡¯atar and olive oil, then place in an oven preheated to 200 C.
- Chop or blend your sun-dried tomatoes and rosemary, then mix with the ²õ³ó¾±´Ç°ì¨Âá¾±, allspice and pomegranate molasses.
- Crumble your tempeh and mix with the above, adding breadcrumbs. If the mix looks dry, add water until it¡¯s squishable in your hands, then refrigerate.
- After 20 minutes, remove the tomatoes from the oven. Form a small handful of tempeh mix into a log and place on top.
- Sprinkle with pine nuts and bake for another 20 minutes until the tempeh is colored nicely, basting halfway with pan juices. Finish with parsley and serve with your choice of saffron rice or pita.
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