Dinner For One: Dalia Dogmoch Soubra Shares Three Delicious Recipes For Solo Nights In
Bazaar Arabia’s Contributing Food Editor proves that eating for one doesn’t have to be a forlorn affair
Orecchiette Tomato & Corn Bowl
Serves: 1
Prep time: 20 minutes
125g Orecchiette pasta
3 tbsp freshly grated parmesan
3 tbsp extra virgin olive oil
1 tbsp red grape or apple cider vinegar
¼ tsp salt
½ tsp white pepper
100g broccolini or broccoli florets
100g cherry tomatoes, cut in half
1 corn on the cob (optional)
A handful fresh basil leaves
1 tbsp crushed pistachios
1. Cook the Orecchiette as directed on the package and set aside.
2. In a small bowl, whisk together parmesan, olive oil, lemon juice, salt and pepper.
3. Heat a small pot of boiling salt water and simmer the broccoli for 5 minutes, then drop it in a bowl of ice water. Drain and set aside.
4. Retain the water so you can cook the corn in the same manner. Drain and set aside. Once cooled, cut the kernels off the cob carefully.
5. Toss the pasta, broccoli, tomatoes and corn with the dressing, season to taste with salt and pepper. Tear the basil leaves using your hands, add to the bowl and sprinkle pistachios on top.
Lemon, Wheat & Feta Bowl
Serves: 1
Prep and cook time: 30 minutes (depending on wheat type)
75g wheat berries (may use bulgur or brown rice)
3 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp lemon zest
¼ tsp salt
½ tsp black pepper
100g fresh green peas (may use frozen peas that have been thawed)
30g green olives, cut in halves
60g feta, crumbled
25g toasted pine nuts
1. Cook the wheat as directed on the pack and set aside.
2. In a small bowl, toss the olive oil, lemon juice and zest, salt and pepper then set it aside.
3. In a large bowl toss the wheat with green peas, olives and the dressing.
4. Crumble the feta on top and finish with pine nuts.
Green Beans, Potato & Tuna Bowl
Serves: 1
Prep time: 20 minutes
150g baby potatoes
150g green beans, trimmed ends
1 tbsp Dijon mustard a l’ancienne (grainy)
2 tbsp crème fraiche
1 tbsp vinegar
2 tbsp extra virgin olive oil
1 shallot, finely chopped
½ tsp salt
½ tsp chili flakes
80g good quality canned tuna (in oil), drained
Spring onion to garnish
1. Heat a small pot of boiling salt water and simmer the baby potatoes for 10 minutes, then drop them in a bowl of ice water. Once cooled cut in halves.
2. Retain the cooking water and do the same with the green beans, but cook less, just for 3 – 5 minutes before also dropping them in ice water. Drain and set aside.
3. In a small bowl whisk the mustard, crème fraiche, vinegar, olive oil, shallots, salt and chili flakes.
4. Toss the potatoes and green beans with the dressing, place in a bowl, top with tuna and finish with spring onions.
Photography: Efraim Evidor. Styling: Hajir Zaidan. Dalia Wears: Dress, Roksanda at MATCHESFASHION. Shoes, Max & Co.
From Harper’s Bazaar Arabia’s June 2022 issue.