Roasted Sweet Potatoes & Fresh Figs

A Taste of Jerusalem: Roasted Sweet Potatoes and Figs

The aroma of summer in Jerusalem is unforgettable. It’s a heady mix of sun-baked earth, blossoming jasmine, and the intoxicating sweetness of ripe figs. Figs, bursting with juicy goodness, grow abundantly, often on trees belonging to no one, freely available for anyone to pick. I remember vividly the summers of my childhood, spent exploring the ancient city with my friends. One friend, Jabbar, had a particular fondness for these sweet treasures. His mother, Um Jabbar, would spend countless hours on her rooftop, meticulously drying figs under the scorching sun. And Jabbar? Let's just say he had a notorious sweet tooth, always armed with a matchbox full of sugar cubes!

This recipe, a stunning combination of roasted sweet potatoes and fresh figs, evokes those sun-drenched memories. It's a dish that truly captures the essence of simple, yet extraordinary, flavors found in the heart of Jerusalem. The sweetness of the perfectly ripe figs contrasts beautifully with the earthy sweetness of the roasted potatoes, creating a symphony of taste. The balsamic glaze adds a touch of sophisticated tang, tying all the elements together perfectly. The slight bitterness of the glaze balances out the sweetness incredibly well, creating a flavour profile that is both complex and comforting. The key to this dish? Perfectly ripe figs. Look for plump, slightly soft figs with a subtle split at the bottom. Their sweetness should be evident from a gentle press.

Preparing this dish is a delightful experience, a sensory journey that mirrors the joy of finding and savoring those wild Jerusalem figs. The earthy scent of the roasting potatoes fills the air, mingling with the sweet fragrance of the figs. Each bite is a burst of flavor, a reminder of sun-drenched afternoons and the simple pleasures of life. The beauty of the dish is not just in its taste, but in the story it tells, a story of abundance, friendship, and the irresistible allure of ripe, sweet figs. Whether it is served as a side dish or the star of the meal, it is a dish that will transport you to a warmer climate and tantalize your tastebuds.

Beyond the Recipe: This dish isn't just a recipe; it's an experience. It's about taking the time to appreciate the simple things in life—the abundance of nature, the warmth of the sun, and the joy of sharing a delicious meal with loved ones. And just like those figs shared on Um Jabbar's rooftop, this dish is meant to be enjoyed and shared with others. This dish is perfect for a summer evening gathering or a romantic dinner for two; the beauty of the flavours and the simplicity of the recipe make it accessible to everyone regardless of their culinary skills. Its simplicity elevates the quality of even the most basic ingredients.

A Culinary Journey: This recipe is inspired by the culinary genius of Yotam Ottolenghi and Sami Tamimi, whose cookbook "Jerusalem" has opened up a world of delicious Middle Eastern flavors. Their recipes are more than just instructions; they're stories, transporting you to bustling markets and sun-drenched rooftops. This particular dish is a testament to their ability to combine simple ingredients in unexpected ways to create something truly extraordinary. The recipe is simple enough to be repeated countless times, making it a favourite addition to my culinary repertoire.

Serving Suggestions: Serve this dish at room temperature, allowing the flavors to fully meld together. You can add a sprinkle of crumbled feta cheese for a salty, tangy contrast, or some toasted nuts for added crunch. The possibilities are endless, reflecting the versatility of this vibrant and delicious dish.

Memories Made: Whether you are a seasoned cook or a novice in the kitchen, this recipe is a perfect gateway to explore the rich and diverse world of Middle Eastern cuisine. The beautiful combination of sweet and savoury tastes is sure to be a crowd-pleaser. So, gather your ingredients, preheat your oven, and let the delicious aroma transport you to the sun-drenched streets of Jerusalem. As you savor each bite, remember that this is more than just a meal; it's a reminder of the simple pleasures in life, the joy of sharing food with loved ones, and the delicious abundance of nature.

Step-by-step

• Preheat the oven to 475°F / 240°C.
• Wash the sweet potatoes, halve them lengthwise, and then cut each half again similarly into 3 long wedges. Mix with 3 tablespoons of the olive oil, 2 teaspoons salt, and some black pepper.
• Spread the wedges out, skin side down, on a baking sheet and cook for about 25 minutes, until soft but not mushy. Remove from the oven and leave to cool down.
• To make the balsamic reduction, place the balsamic vinegar and sugar in a small saucepan. Bring to a boil, then decrease the heat and simmer for 2 to 4 minutes, until it thickens. Be sure to remove the pan from the heat when the vinegar is still runnier than honey; it will continue to thicken as it cools. Stir in a drop of water before serving if it does become too thick to drizzle.
• Arrange the sweet potatoes on a serving platter. Heat the remaining oil in a medium saucepan over medium heat and add the green onions and chile. Fry for 4 to 5 minutes, stirring often to make sure not to burn the chile.
• Spoon the oil, onions, and chile over the sweet potatoes. Dot the figs among the wedges and then drizzle over the balsamic reduction. Serve at room temperature. Crumble the cheese over the top, if using.