Summer Palestinian-Inspired Supper: Shrimp and Tomato Stew, Zucchini Fritters, Corn Salad, and Tahini Berries

Corn and Tomato Salad with Za’atar, Feta, and Herbs

Sweet corn and juicy tomatoes balance salty feta and tangy za’atar. Large pieces and torn herbs keep the salad fresh rather than finely chopped and watery.

Ingredients

• 3 ears sweet corn, husked
• 1 lb ripe tomatoes, cut into bite-size wedges
• 3 oz feta, broken into irregular pieces
• 1/2 cup flat-leaf parsley leaves, roughly torn
• 1/3 cup mint leaves, roughly torn
• 2 tbsp extra-virgin olive oil, divided
• 1 1/2 tbsp lemon juice
• 2 tsp gluten-free za’atar
• 1/4 tsp kosher salt, plus more to taste
• 2 baby zucchini, halved lengthwise, optional

Instructions

1. Heat a grill or broiler to high. Rub the corn and optional zucchini with 1 teaspoon of the olive oil.
2. Grill or broil the corn for 6–8 minutes, turning until lightly blistered but still juicy. Cook the optional zucchini alongside it until lightly charred and just tender, about 4–6 minutes.
3. Let cool slightly, then cut the kernels from the cobs. Cut the optional zucchini into bite-size pieces.
4. Whisk the remaining olive oil with the lemon juice, za’atar, and salt.
5. Shortly before serving, toss the corn, tomatoes, optional zucchini, and herbs with the dressing. Fold in the feta gently and adjust salt and lemon.

Notes

• Dress close to serving so the tomatoes retain their shape and the herbs stay lively.

Crisp Zucchini Fritters

Thoroughly squeezing the zucchini concentrates its flavor and allows a thin binder to hold it together. A shallow layer of hot ghee produces crisp edges without a heavy batter.

Ingredients

• 1 1/2 lb zucchini, coarsely grated
• 1 tsp kosher salt, divided
• 2 large eggs
• 1/3 cup cassava flour, plus 1 tablespoon if needed
• 3 scallions, thinly sliced
• 1/4 cup chopped flat-leaf parsley
• 2 tbsp chopped dill
• 1 garlic clove, finely grated
• 1/2 tsp ground cumin
• 1/4 tsp freshly ground black pepper
• 4 tbsp ghee, divided, plus more if needed

Instructions

1. Toss the grated zucchini with 3/4 teaspoon salt and leave in a colander for 15 minutes. Wrap in a clean kitchen towel and squeeze hard in batches until very little liquid emerges.
2. Beat the eggs in a bowl. Stir in the cassava flour, scallions, herbs, garlic, cumin, pepper, and remaining 1/4 teaspoon salt. Fold in the squeezed zucchini. The mixture should clump when scooped; add the extra tablespoon of flour only if it remains loose.
3. Heat 2 tablespoons ghee in a wide skillet over medium-high heat. Add roughly 1/4-cup scoops, flattening each to about 1/2 inch thick and leaving space between them.
4. Cook for 3–4 minutes per side, adjusting the heat to maintain a steady sizzle, until deeply golden and set through the center. An instant-read thermometer in the center should reach 160°F.
5. Transfer to a rack in a 200°F oven while cooking the remaining batter with the remaining ghee. Make about 12 fritters.

Notes

• Test one fritter first. If it breaks when turned, let it brown longer before moving it; if the mixture still will not hold, fold in a little more cassava flour.
• Hold uncovered on a rack rather than stacked, which traps steam.

Lemon-Herb Yogurt

Thick yogurt cools the fritters while lemon and fresh herbs cut through their browned richness.

Ingredients

• 3/4 cup plain whole-milk Greek yogurt
• 1 tbsp lemon juice
• 2 tbsp finely chopped dill and mint
• 1/2 small garlic clove, finely grated
• 1 tsp extra-virgin olive oil
• 1/4 tsp kosher salt, or to taste

Instructions

1. Stir together the yogurt, lemon juice, herbs, garlic, olive oil, and salt.
2. Refrigerate until needed. Keep it thick enough to spoon over the fritters rather than run off.

Tomato and Cucumber Topping

Chunky tomatoes and crisp cucumber bring a cool, juicy contrast to the hot fritters. Dressing them separately prevents the yogurt from becoming watery.

Ingredients

• 12 oz mixed ripe tomatoes, cut into large bite-size pieces
• 2 Persian cucumbers, cut into chunky pieces
• 1/4 cup flat-leaf parsley and mint leaves, roughly torn
• 1 tbsp extra-virgin olive oil
• 2 tsp lemon juice
• 1/4 tsp kosher salt, or to taste

Instructions

1. Combine the tomatoes, cucumbers, and herbs.
2. Just before plating, toss with the olive oil, lemon juice, and salt. Lift the vegetables out of any accumulated juices when spooning over the fritters.

Falastin-Inspired Shrimp and Tomato Stew

Slowly softened onions and collapsed tomatoes create a sweet, savory broth. Adding shrimp only at the end preserves their tender texture.

Ingredients

• 1 1/4 lb large raw shrimp, peeled and deveined
• 3 tbsp extra-virgin olive oil
• 1 large onion, thinly sliced
• 4 garlic cloves, thinly sliced
• 1 small green chile, finely chopped, seeds removed for less heat
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground allspice
• 1 tbsp tomato paste
• 1 1/2 lb ripe tomatoes, roughly chopped
• 1 cup water, plus more as needed
• 1/4 cup chopped dill
• 1 tbsp lemon juice, plus more to taste
• 3/4 tsp kosher salt, divided, plus more to taste
• 1/4 tsp freshly ground black pepper

Instructions

1. Pat the shrimp dry and season with 1/4 teaspoon salt. Keep refrigerated while making the tomato base.
2. Warm the olive oil in a wide, heavy saucepan over medium heat. Add the onion and remaining 1/2 teaspoon salt; cook for 10–12 minutes, stirring, until soft and beginning to turn golden.
3. Add the garlic and chile and cook for 1 minute. Stir in the cumin, coriander, allspice, and tomato paste and cook for another minute.
4. Add the tomatoes, water, and black pepper. Simmer uncovered for 15–20 minutes, stirring occasionally, until the tomatoes collapse and the liquid becomes a light, glossy broth. Add a splash of water if it becomes too thick.
5. Stir in the dill. Nestle the shrimp into the gently simmering sauce and cook for 3–5 minutes, turning once if needed, until opaque through the center and 145°F in the thickest part.
6. Remove from the heat, add the lemon juice, and adjust the seasoning. Serve promptly with the herb-and-pine-nut relish spooned over the top.

Notes

• The tomato base can be made a day ahead; reheat it fully before adding the raw shrimp.
• Keep the simmer gentle after adding the shrimp so they do not tighten.

Coarse Herb and Pine Nut Relish

A thick, roughly chopped herb topping adds citrus, crunch, and freshness without disappearing immediately into the broth.

Ingredients

• 1/4 cup pine nuts
• 3/4 cup packed cilantro leaves and tender stems
• 1/4 cup dill fronds
• 1/2 small garlic clove
• 1/2 tsp finely grated lemon zest
• 1 tbsp lemon juice
• 2 tbsp extra-virgin olive oil
• 1/8 tsp kosher salt, plus more to taste

Instructions

1. Toast the pine nuts in a dry skillet over medium-low heat for 3–4 minutes, stirring frequently, until lightly golden. Cool.
2. Finely chop the garlic with the salt, then chop the herbs and pine nuts together, leaving visible pieces of nut.
3. Combine with the lemon zest, lemon juice, and olive oil. Taste and adjust the salt; the relish should be thick and spoonable, not a smooth puree.

White Rice for the Stew

A small serving of fluffy rice catches the tomato broth without competing with the salads and fritters.

Ingredients

• 3/4 cup white basmati rice
• 1 1/8 cups water, or the amount specified on the rice package
• 1/4 tsp kosher salt

Instructions

1. Rinse the rice until the water runs nearly clear, then drain well.
2. Combine with the water and salt in a small saucepan. Bring to a boil, cover, and reduce the heat to low.
3. Cook for 12–15 minutes, or according to package directions, until the water is absorbed. Remove from the heat and let stand covered for 10 minutes, then fluff.

Notes

• This is an optional accompaniment; serve separately so guests can choose how much to add.

Berries over Vanilla-Cardamom Tahini

Date syrup softens tahini’s bitterness while cardamom and vanilla give it a rounded, fragrant finish. Fresh berries and cacao nibs supply acidity and crunch.

Ingredients

• 1/2 cup well-stirred tahini
• 3 tbsp date syrup, divided
• 1 tsp vanilla extract
• 1/4 tsp ground cardamom
• 1 pinch fine sea salt
• 5–8 tbsp cold water, as needed
• 8 oz strawberries, hulled and sliced
• 6 oz blueberries
• 6 oz blackberries
• 2 tbsp unsweetened cacao nibs
• 4 small mint sprigs

Instructions

1. Whisk the tahini with 2 tablespoons date syrup, vanilla, cardamom, and salt.
2. Whisk in cold water 1 tablespoon at a time. The mixture may stiffen initially; continue adding water and whisking until glossy and thickly pourable.
3. Divide the tahini cream among four shallow bowls. Arrange the strawberries, blueberries, and blackberries over it.
4. Drizzle with the remaining tablespoon date syrup and scatter with cacao nibs. Finish each bowl with mint.

Notes

• Tahini thickens as it stands. If preparing ahead, refrigerate the cream separately and loosen with a little water before serving.
• Dry the berries well after washing so they do not dilute the tahini.

Overall Timing / Workflow

Preparing the cold components and tomato base first leaves only fritter frying and brief shrimp cooking for the finish.

Instructions

1. 0:00 — Grate and salt the zucchini. Start the stew onions, then prepare the garlic, chile, spices, and tomatoes.
2. 0:15 — Add the tomatoes and water to the stew base. Squeeze the zucchini and mix the fritter batter. Toast the pine nuts and make the relish.
3. 0:25 — Start the rice if serving. Grill or broil the corn and optional zucchini. Mix the yogurt sauce and tahini cream; refrigerate them separately.
4. 0:35 — Cut the salad vegetables, wash and dry the herbs and berries, and prepare the two salad dressings. Keep the salads undressed.
5. 0:40 — Fry the fritters in batches, holding them on a rack in a 200°F oven. Keep the tomato base at a very gentle simmer, adding water if needed.
6. 1:00 — Dress the corn salad and tomato-cucumber topping. Spoon yogurt and vegetables over the fritters and serve these with the corn salad.
7. After the first course — Bring the tomato base back to a gentle simmer and cook the shrimp for 3–5 minutes. Serve immediately with the relish and optional rice.
8. For dessert — Loosen the tahini cream if necessary, then assemble the berry bowls with date syrup, cacao nibs, and mint.

Notes

• For a family-style meal, finish the shrimp as the last fritter batch comes out and serve all savory components together.

Plating

Keeping the salads and hot stew in separate vessels preserves crisp textures and makes the generous spread easy to share.

Instructions

1. Serve the corn salad in a wide bowl so the tomatoes, feta, and herbs remain visible.
2. Arrange three fritters per person, slightly overlapping. Spoon yogurt across them and mound the tomato-cucumber topping on top immediately before serving.
3. Ladle the shrimp and tomato broth into shallow warm bowls. Add two or three small spoonfuls of the herb-and-pine-nut relish to each bowl, leaving some broth exposed. Offer rice separately.
4. For dessert, leave a border of tahini visible around clusters of berries, with cacao nibs scattered across the center and mint to one side.

Leftover Path

Separate storage protects the fritters from moisture and lets the shrimp reheat gently without prolonged simmering.

Instructions

1. Refrigerate leftovers within 2 hours in shallow, covered containers. Keep fritters, yogurt, vegetable toppings, relish, rice, and dessert components separate where possible.
2. Eat the dressed salads within 1–2 days; drain excess tomato juices before serving. Keep the yogurt for up to 3 days.
3. Recrisp the fritters on a rack in a 400°F oven for 8–12 minutes, until hot through. Add cold yogurt and vegetables only after reheating.
4. Use the shrimp stew within 2 days. Warm the broth first, then add the shrimp and heat gently until the leftovers reach 165°F; avoid continued boiling.
5. Cool rice promptly in a shallow container, refrigerate, and use within 3 days. Reheat with a splash of water until steaming throughout and 165°F.
6. Keep the tahini cream refrigerated for up to 4 days and washed, dried berries separately for 1–2 days. Loosen the cream with water and add cacao nibs only when serving.