Fish & caper kebabs with burnt aubergine & lemon pickle

Capers are not widely used in any of the local cuisines but the plants are abundant in the city. They are extremely hardy and grow out of cracks in stone walls. In fact, the Wailing Wall is covered with small caper bushes. The buds must be picked and pickled before the bush flowers, quite beautifully, around April/May.

The combination of the kebabs with the aubergine and pickled lemon makes a wonderfully rich main course; serve it with plain rice or bulgar. The lemo