There were plenty of lunches, fika and dinners with friends and family when I was back home in Sweden for Christmas and one day I got to try the fairly new Korean restaurant Namu for lunch with my friend Helena and her baby.
It was still pretty quiet in town this third day of the year but an early quiet lunch was perfect with a baby present.
The lunch menu at Namu was short but nice and consisted of three dishes; bibimbap with either beef bulgogi or tofu or a Korean wok. We both decided on the first option and very much enjoyed it!
I had mine without kimchi and kale as my stomach can’t handle it, but it was still really nice. The creamy 63 degree egg made it feel rather luxurious for a weekday lunch and the flavour of the bulgogi was spot on. We also got a bowl of soup on arrival and coffee or tea is complementary for lunch. Can’t wait to try their dinner menu next time I’m in Malmö.
Namu, Landbygatan 5, 211 34 Malmö, Sweden
I discovered the lovely herb blend za’atar on my trip to Syria about a year ago. It consists of sesame seeds and dried thyme, but depending on the blend it can taste quite different. I bought a large bag of my favourite blend, a special blend a Damascus spice wholesaler made so it is probably one of the best you can get.
I love to cook with this blend and have used it in a few different dishes. Last week I marinaded drumsticks in a mixture of za’atar, lemon juice, Japanese soy, olive oil and garlic for about 48 hours and the cooked chicken was lovely and moist and coated of a golden layer or the marinade.
I used dried limes (also purchased in Syria) and whole cardamom pods to flavour the rice, which is popular in the Middle East. Once drained and the spices removed I sprinkled some sumac on it for extra flavour. The sauce is a simple mix of creme fraiche/soured cream, sambal oelek and fresh lime juice.
If you don’t want to eat the chicken with rice for supper the drumsticks work well on a picnic as well.
Chicken drumsticks with za’atar marinade
6 chicken drumsticks
4 tbsp za’atar
1/2 lemon, the juice
2 tbsp Japanese soy
2 whole garlic cloves
1/2 olive oil
salt, black pepper
Mix all the ingredients in a large ziplock bag and shake to combine. Leave in the fridge to marinade for at least 24 hours, but preferrably 48. Cook in a 200C oven on a rack with a tin foil covered roasting tray below for about 20 minutes.