Boston star Ana Sortun of Oleana uses Turkish and Eastern Mediterranean spices to produce food described by The New York Times as ‘rustic-traditional and deeply inventive’. She insists that traditional spice blends can make our food rich,exciting, satisfying, comforting and provocative without the need for butter or cream.
In a large saucepan, heat the oil and butter until the butter begins to brown. Add garlic and stir to coat.
Add tomatoes, hawaij, water and simmer gently for about 20 minutes.
Season with salt and pepper to taste.
Chop brussel sprouts and mix with butternut squash. Toss with a little extra virgin olive oil, the Israeli couscous and season with salt and pepper to taste.
Stir into tomato sauce and add the water. Dish into casseroles.
Pre-heat oven to 220°C.
Cut cod into 175g portions and season both sides with salt and pepper.
Place in centre of casserole dish and bake until bubbly and cod is just cooked through.
About 20 minutes, depending on the thickness.
Serve with zhoug.
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