AboutNatia.com - Mains Recipes from the Middle East

Start with making the chermoula, in a large bowl, combine the coriander, parsley, chilli, garlic, saffron, cumin and lemon juice.
Add the chicken to the chermoula mixture and toss to coat well. Cover and place in the fridge for 2 hours to marinate.
In a large deep saucepan, heat oil to medium and brown the chicken for 2-3 mins each side. Set aside.
In the empty large saucepan, cook onions until soft, about 5 mins.
Add tomato, chicken stock, apricots and cinnamon. Mix well.
Add chicken thighs and reduce heat to low. Cover and cook until the chicken is just cooked through, for approximately 25 mins.
Uncover and cook for 15 mins to let the sauce thicken. Mix in cooked pearl couscous.
Serve topped with pistachio and coriander.

Sea Mullet with Chermoula Spices and Pearl Couscous

Ingredients:

100g Pearl Couscous (Moghrabieh)
1 tbsp Olive Oil
2 Fillets of Sea Mullet (500g)
2 tbsp Olive Oil
Lemon Cheeks, to serve

Ingredients (Chermoula):

2 tsp Coriander Seeds
2 tsp Cumin Seeds
1 tsp Paprika
1 Garlic Cloves, coarsely chopped
1 cup Coriander, chopped
1 cup Flatleaf Parsley, chopped
50ml Olive Oil
1/2 Preserved Lemon, finely chopped

Instructions:

Preheat oven to 200C.
In a saucepan filled with salted water, over medium heat, boil the pearl couscous for 8-10 mins until tender. Drain and set aside.
Next prepare the chermoula by placing a frying pan over medium heat and dry roasting the coriander and cumin for 1-2 mins until fragrant.
Transfer to a mortar and cool for a few mins. Add a pinch of salt and finely crush the mixture in the mortar with a pestle.
Add paprika and garlic, continuing to grind the mixture into a smooth paste.
Add the herbs, a handful at a time, and continue to pound forming a coarse paste.
Add oil and finely chopped preserved lemon.
Stir to combine and set the chermoula aside.
Heat an ovenproof pan over high heat and add some oil. Sear the fish skinside down until golden (5 mins)
Mix chermoula with 125ml water.
Turn fish over and stir in the chermoula water.
Transfer the pan to the over to roast for 10 more mins until cooked through.
Remove from the oven. Place the fish onto serving plates. Stir pearl couscous in the chermoula mixture until well coated. Add pearl couscous to the serving plates.
Season with a grind of pepper and lemon cheeks.

Source: https://www.gourmettraveller.com.au/recipes/fast-recipes/sea-mullet-with-harissa-preserved-lemon-and-pearl-couscous-13748

Chermoula crusted salmon fillets

Serves 4 | Prep time: 10 minutes | Cooking time: 10-15 minutes

Tools needed: Food processor

Ingredients

115g brown bread slices
2 cloves garlic, peeled
Small bunch fresh coriander
12 large leaves fresh mint
10ml (2 tsp) ground cumin
2.5ml (1/2 tsp) paprika
Salt and freshly ground black pepper
Juice of 1 lemon
30ml (2 tbsp) olive oil
4 x 175g salmon
Lemon slices and coriander, to garnish

Method

Preheat the oven to 200C/400F/Gas 6. Remove the crusts from the bread and tear into small pieces. Using the food processing attachment fitted with the knife blade, or the liquidiser, process the bread to make breadcrumbs.
Either add the coriander and mint leaves to the food processing attachment or to the multi-mill and process until chopped.
Mix the breadcrumbs, chopped herbs, ground cumin, paprika, a little salt and pepper, lemon juice and olive oil together and spread over the fish fillets.
Place the fish fillets on a lightly oiled baking tray and bake for 10-15 minutes, or until the fish is cooked through. Serve garnished with lemon slices and sprigs of coriander.

Source : Unknown cookbook

Moroccan-style meatballs served with dried cranberry and date sauce

Serve as a main meal for 6 (Makes 30 meatballs).

Ingredients:

2 Red Capsicums
5 tbsp Extra Virgin Olive Oil
8 Garlic Cloves
4 tbsp Ginger, roughly chopped
1 tbsp Sea Salt
500g Pork Mince
500g Beef Mince
2 Eggs
1/2 Cup Extra Virgin Oliver Oil, extra
2 Red Onions, finely diced
5 tbsp Mustard Fruits
2 tbsp Turmeric, finely grated
1 tbsp Preserved Lemon Rind, diced
1/2 Cup Coriander leaves, roughly chopped
1/3 Cup Coriander stems and roots, finely sliced
1/3 Cup Mint, roughly chopped
1/3 Cup Flat leaf Parsley, roughly chopped
2 tbsp Honey
2 tbsp Balsamic Vinegar
2 tsp Ground Cumin
1.5 tsp Ground Cinnamon
Pinch ground white pepper

Ingredients (For Frying):

1/2 Cup Flour
Olive Oil

Ingredients (Cranberry & Date Sauce):

1.5-2 cups Craisins or dried Cranberries
Extra Virgin Oil
5 Shallots or 1 Red Onion, finely diced
3 tsp Sea Salt
4 Fresh Dates
6 Bay Leaves
1 tbsp Sherry Vinegar
1 tbsp Yoghurt

Instructions:

Preheat oven to 200C.
Place capsicum on a lined baking tray. Drizzle capsicum with oil and roast uncovered for about 35 mins until the skin blisters and blackens, turning once halfway through cooking time.
Transfer capsicum and pan juices to a bowl. Cover bowl with plastic wrap and set aside for 10 mins.
Remove plastic wrap and drain off juices for a later use. Peel skin from the capsicum, cut them in half and remove the seeds / membranes. Roughly chop the flesh and set aside.
Pound garlic, ginger and salt with a pestle and mortar until you have a fine paste.
Combine pork and beef mince, then take handfuls of the mixture and throw them hard against the side of a large bowl to tenderise the meat. Add reserved capsicum, garlic and ginger paste, eggs and all the remaining meatball ingredients. Combine well, using your hands.
Shape 1/4 cup of the meatball mixture into balls, then toss each into flour to lightly coat. Heat oil in a large frying pan and shallow fry meatballs in batches until lightly browned and cooked through. Drain well on kitchen paper and keep warm.
Meanwhile, for the sauce, soak half the cranberries in 3/4 cup of boiling water for 20 mins. Heat oil in a medium-sized frying pan. Add onions and salt, and cook, stirring, for about 3 mins, or until onions are soft. Add the remaining cranberries and cook, stirring for a further 2 mins. Stir in dates, bay leaves, cranberries with their soaking water and 1/2 cup of the reserved capsicum pan juices. Simmer, uncovered, for about 5 mins, or until fruit has softened and mixture is slightly reduced. Stir in vinegar.
To serve, place the meatballs in a shallow bowl, spoon over the cranberry date sauce and top with a generous dollop of yoghurt.

Source : Kylie Kwong Heart & Soul Cookbook

Moroccan Chicken Tagine with Olives and Preserved Lemons

Serves 6.
Prep time : 45 mins
Cook time : 1hr 15mins

Ingredients:

5-6 Chicken marylands
2 tsp Ground Ginger
2 tsp Ground Cumin
2 tsp Ground Coriander
1 tbsp Olive Oil
1 Brown Onion, finely diced
3 Cloves Garlic, crushed
1/4 tsp Ground Turmeric
Pinch Saffron Threads
1 Cup Water
1 Cup Chicken Stock
625g Baby New Potatoes, halved or quartered
375g Pumpkin, peeled, cut into small wedges, seeds removed
1 Cup Seeded Green /olives
2 tbsp Preserved Lemon Rind, thinly sliced
2 tbsp Lemon Juice
1/2 Cup Flat-leaf Parsley, coarsely chopped
1/4 Cup Coriander, coarsely chopped
Couscous, for serving (optional)

Instructions:

Preheat oven to 220C.
Rinse and pat dry chicken.
In a small bowl, combine half of the ground ginger, cumin and coriander. Rub mixture to coat chicken pieces.
In a tagine, flame proof casserole dish or large frying pan, over medium-high heat, add oil and once hot, brown chicken. Then remove chicken from cookware.
Reserve 1 tbsp pan drippings. Discard the remainder.
While the heat continues, stir in onion and garlic until soft.
Add in remaining ground ginger, cumin and coriander. Cook, stirring, for 1 min until fragrant.
Then mix in the water and stock. And finally the potatoes and pumpkin.
Top with browned chicken and bring it all to a light simmer.
Cover and cook for 1 hour and 15 mins until chicken is cooked through.
In the last 5 mins, stir in olives, preserved lemon rind and lemon juice.
Serve chicken on a bed of couscous and topped with parsley and coriander.

Greek Spinach and Feta Triangles

Ingredients:

180g Feta Cheese, crumbled into small pieces
500g Fresh Silverbeet
1/2 Cup Grated Tasty Cheese
1 tsp Salt
1/2 tsp Ground Pepper
1 tsp Dried Oregano
1 Egg, lightly beaten
5 Sheets of Puff Pastry
1/4 Cup Milk
1 tbsp Sesame Seeds

Instructions:

Preheat oven to 180C degrees (190C fan forced).
Trim the white stalks from the silverbeet. Blanch the green leaves of the silverbeet in hot water for 1 min. Drain the hot water, then squeeze the excess water from the leaves. Finely chop the spinach leaves and place into a large bowl.
In a large bowl, mix together the spinach, crumbled feta, grated cheese, egg, oregano, salt and pepper. Toss well.
Cut each puff pastry sheet into 8 triangles. Spoon 1-2 tbsp of mixture onto each triangle, then brush the sides of each triangle with milk and fold over, pressing the sides together to seal.
Prepare a baking tray, lined with baking paper. Place the stuffed triangles on the baking tray in batches - do not crowd.
Brush the top of each triangle with more milk and sprinkle lightly with sesame seeds.
Bake in the oven for approximately 20 mins, or until lightly golden. Serve warm.

Greek Moussaka (Eggplant & Lamb Casserole)

Ingredients (Moussaka Base):

4 tbsp Olive Oil
3 Garlic Cloves, finely chopped
1 Onion, diced
2 Medium Eggplants, cut into chunks
675g Minced Lamb
3 Plum Tomatoes, coarsely chopped
300ml Chicken Stock
1/2 tsp Ground Cinnamon
1/2 tsp Ground Cumin
1/2 tsp Ground Nutmeg
1 tsp Chopped Mint Leaves
Salt and Pepper to season

Ingredients (Cheese Sauce):

45g Butter
45g Flour
425ml Milk
140g Gruyere, grated
60g Parmesan, grated
Salt and Pepper to season
2 Egg Yolks

Instructions (Moussaka Base):

Preheat oven to 220C (or 200C Fan Forced).
Heat 2 tbsp Olive Oil in a large frying pan.
Add garlic, onion and eggplant with the remaining olive oil and cook gently for 5 mins.
Add lamb mince and brown over a high heat for 4-5 mins, and then add tomatoes.
Pour in the chicken stock and stir in cinnamon, cumin and nutmeg.
Bring to a boil and then simmer for 10 mins or until the mixture has thickened slightly.
Turn off the heat, season with salt and pepper to taste, then add the mint.
Spoon the mixture into a large casserole dish.

Instructions (Cheese Sauce & Final Assembly):

Melt butter in a pan, stir in flour, mixng well over a low heat and cook for about 1 minute.
Gradually blend in milk, whisking thoroughly to ensure there are no lumps. Continue cooking, while stirring, until sauce is thickened and smooth.
Add grated cheeses and season with salt and pepper.
Remove sauce from hat and cool slightly before whisking in egg yolks.
Pour cheese sauce over lamb mixture so that it is completely covered.
Bake at 220C (or 200C Fan Forced) for about 15-20 mins, or until the top is set, golden and bubbling.

Pastitsio Greek Lasagna

Serves 6-8
Prep & Cook time : 2 1/2 hrs
Prep only time : 1 1/2 hrs

Ingredients:

Beef Sauce:

700g Beef Mince
1 tbsp Olive Oil
1 Medium Onion, finely chopped
2 Sticks Celery, finely chopped
1/2 Cup Red Wine
700G Bottle Tomato Passata
1 Cup Beef Stock
2 tsp Ground Cinnamon
1 tbsp Dried Oregano Leaves
1 Fresh Bay Leaf
Pinch of Sugar

Cheese Sauce:

90g Butter
1/2 cup Plain Flour
3 Cups Milk
1 tsp Ground Nutmeg
1 cup Grated Kefalotyri Cheese (or Pecorino)
2 Egg yolks, lightly beaten

Pasta Layers:

400g Long Tube Pasta
2/3 Cup Grated Kefalotyri Cheese (or Pecorino)
2 Egg Whites, lightly beaten
1/2 Cup Fresh Breadcrumbs (Optional)
15g Butter, chopped (Optional)

Instructions:

Make the Beef Sauce:

Heat a large and deep frying pan over medium-high heat.
Crumble 1/3 of the mince, cook until browned, reducing the liquid fully. Set aside cooked mince.
Repeat with remaining, 1/3rd at a time, until all 3 batches are cooked and set aside in the same bowl.
Reduce heat to medium. Combine oil, chopped onion and celery. Cook until onion is soft but not brown.
Add the cooked mince and wine.
Stir until the mixture has absorbed the wine.
Add tomato passata, stock, cinnamon, oregano and bay leaf. Season with salt, pepper and a pinch of sugar.
Bring to a boil, then reduce heat to low, partly cover and simmer for 40-45 mins. Add a little water if/when needed.
Completed sauce should be only slightly runny.
Remove bay leaf.

Make the Cheese Sauce:

Heat butter in a separate saucepan on medium heat.
Add flour, a little at a time, while stirring to combine.
Cook for 30 seconds.
Add milk gradually, stir until smooth.
Blend in nutmeg.
Stir constantly until mixture boils and thickens.
Take off the heat. Cool slightly, then stir in the cheese and egg yolk. Mix well.

Assemble the Pastitsio:

Preheat oven to 180C. (Do this while making the cheese sauce)
Boil pasta to al dente mode, which is when it is not too overboiled and still slightly firm to the bite. (Do this while making the cheese sauce)
Grease a deep, rectangular ovenproof dish with a little melted butter.
Mix cooled cooked pasta with slightly beaten egg whites and grated cheese.
Add half the pasta mix on the bottom of the baking dish.
Top with the meat sauce.
Add the second half of the pasta mix on top.
Then add the cheese sauce on top.
Cook covered for 20 mins.
Uncover and, as an option, sprinkle a mixture of breadcrumbs with butter.
Cook for another 20-30 mins without the lid, until thoroughly hot and golden.
Remove from the oven and let stand for 10 mins before serving.

Lamb Shanks with Preserved Lemons and Fennel

Ingredients:

1/3 Cup Olive Oil
1.5-1.8 kg Lamb Shanks or Lamb Necks
2 Brown Onions, chopped finely
4 Sprigs Rosemary
8 Sprigs Thyme
300g Preserved Lemons
1L Chicken Stock
2 Fennel Bulbs, sliced
1/4 Cup Flat Leaf Parsley, chopped for serving

Instructions:

In a large open pressure cooker over high heat, place the oil then once hot sear the lamb until lightly caramelised all around. Set the lamb aside in a bowl.
In the same pan, over medium-high heat, fry the onion until softened and golden brown.
Return the lamb to the pressure cooker and add the rosemary, thyme, preserved lemon, stock and chopped fennel. Cover and set to cook for 25 mins until the meat is falling off the bone.
Remove the lamb to cool. Once cooled, remove and discard the bones. Pull the meat apart to make small strands.
Remove preserved lemons, bay leaves, thyme and rosemary twigs.
Optional: For a leaner dish, you can let the stock chill for 1-2 hours and remove the fat from the top.
Boil stock and reduce by 2/3rds.
Fold the cooked lamb back into the sauce. Heat up and serve topped with chopped parsley.

Greek Avgolemono Lemon Chicken Stew

Serves 4.

Ingredients:

2 tsp Olive Oil
1 Onion, chopped finely
4 cups Chicken Stock
400g Chicken Thighs, chopped in bite-sized pieces
1/3 cup (65g) Arborio Short Grain Rice
2 Eggs
1/3 cup (80ml) Lemon Juice
2 tbsp Flatleaf Parsley, leaves only, chopped

Instructions:

In a large saucepan, heat oil and cook onion for 10 mins until soft.
Add stock, chicken and rice. Bring to a boil then reduce heat to a simmer. Cover and cook for 10 mins.
Remove chicken and continue to cook for 5-10 more mins until rice is cooked through.
In a small bowl, whisk eggs and lemon juice together.
Gradually whisk 1/2 cup hot soup into the egg mixture. Then stir the warmed egg mixture back into the soup.
Serve bowls of soup sprinkled with chopped parsley.

Source : Unknown Cookbook

Greek Yoghurt Pie in Grape Leaves

Serves 8-12

Ingredients:

24-36 grape leaves
2 cups plain unstrained yoghurt (not Greek-style)
1/2 cup cornmeal or semolina flour
1/2 cup finely minced fresh dill
1/2 cup finely minced fresh mint
1 cup minced green onion, both white and green parts
3/4 tsp salt
3/4 tsp freshly ground black pepper
Olive oil

Instructions:

Preheat oven to 350°F.
Prepare Grape Leaves: If using grape leaves from a jar, rinse leaves in cold water, drain, and cut off stems flush with leaves. If using fresh grape leaves, rinse and cut off stems flush with leaves, then blanch in boiling, salted water for 2-3 minutes. If using dry-packed leaves, blanch in boiling, salted water for 30 seconds.
Make Filling: Mix yogurt, cornmeal or semolina flour, dill, mint, green onions, salt, and freshly ground black pepper. Taste and add salt or freshly ground black pepper, as needed.
To Make One Large Pie: Liberally oil 10" glass pie pan. Line pan with grape leaves, shiny side down; make sure leaves overhang pan’s sides all the way around. Pour filling over grape leaves and spread out evenly. Cover filling with a layer of grape leaves, shiny side up.
Fold overhanging leaves over top of pie. Brush the top of the leaves with olive oil. Cover loosely with foil and bake for 40 minutes, or until a knife inserted in the filling comes out clean. Let cool for at least 15 minutes before inverting pie on platter, cutting, and serving.
Making Individual Yogurt Pies in Grape Leaves, liberally oil a 12-cup muffin pan. Line each cup with 2-3 grape leaves, shiny side down; make sure leaves overhang cups’ sides all the way around. Divide filling between cups.
Fold overhanging leaves over filling in each cup. Brush the top of the leaves with olive oil. Cover muffin pan loosely with foil and bake for 20 minutes, or until a knife inserted in the filling comes out clean. Let cool for at least 10 minutes before inverting the muffin pan to remove yogurt pies. Serve bottom side up.

Source : http://www.laurieconstantino.com/

Moroccan Osso Bucco with Chickpeas and Gremolata on Pearl Couscous

Serves 4.

Ingredients (Osso Bucco):

2 tbsp Olive Oil
8 Osso Bucco (Veal Shanks)
1 Onion, finely chopped
4cm Piece of Ginger, grated
4 Garlic Cloves, finely chopped
1 tsp Ground Tumeric
2 tsp Ground Cumin
1 Cinnamon Quill
1/2 tsp Chilli Powder
2 tbsp Honey
1 Orange, finely grated zest and juiced
400g Can Chopped Tomatoes
2 Bay Leaves
2 Cups (500ml) Veal Stock or Beef Stock
1 Kumara, peeled, cut into 3cm pieces
400g Can Chickpeas, rinsed and drained

Ingredients (Gremolata):

1/3 Cup Chopped Flat-leaf Parsley Leaves
2 tsp Extra Virgin Oil
1 Lemon, zested and 2 tsp of juice
Serve with Cooked Isreali Pearl Couscous (larger sized couscous)

Instructions:

Preheat oven to 180C.
Heat olive oil in a large pan over medium-high heat. Season osso bucco, then cook, turning, for 7-8 mins until brown. Remove osso bucco from pan and set aside in a large casserole dish.
Add the onion and cook, while stirring, for 2-3 mins until softened.
Add ginger and half the garlic, then cook for 1 min or until fragrant.
Add the spices, honey, orange zest and juice, tomato, bay leaves and stock, then bring to a boil.
Then pour on top of the osso bucco in the casserole and cook, covered, for 1 1/2 hours.
Add kumara and chickpeas, season and return to the oven for a further 30 mins, uncovered, until the meat is tender and the sauce is slightly reduced.
To make gremolata, combine parsley, extra virgin oil, lemon zest, lemon juice and remaining garlic.
Serve the osso bucco with couscous and gremolata.

Morroccan Lamb Stew with Orange, Dates and Figs

Serves 6

Ingredients:

1kg Lamb Leg, diced into 1 inch cubes
2 tbsp Olive Oil
2 Onions, peeled and diced
3 Celery Sticks, diced
10cm Fresh Ginger, grated
6 Cloves Garlic, peeled and chopped
2 tsp Cumin
1 tsp Coriander Seeds
2 Cinnamon Quills
1 tsp Ground Cloves
2 Star Anise
2 x 400g Diced Tomatoes
4 Strips Orange Peel
500ml Lamb or Beef Stock
6 Medjool Dates, pitted, cut into 6
4 Dried Figs, stem removed, thickly sliced
60g Pistachios, toasted and roughly chopped
2 tbsp Pomegranate Molasses
Pearl Couscous, for serving

Instructions:

In a pressure cooker, over high heat, add a tablespoon of oil. Once hot, brown the meat and set aside.
Once the meat has been removed, saute the onions ofr 5 mins. Then add in the celery, ginger , garlic and spices. Cook for another 5 mins.
Return the lamb to the pan along with the tomatoes, orange peel, stock and a pinch of salt. Bring to a boil.
Secure the lid on top and pressure cook for 18 mins.
Release the pressure. If the lamb is not yet tender, pressure cook it for another 5 mins.
When the lamb is just tender, then stir in the dates and figs, and continue cooking, uncovered, for another 15 mins.
Stir in the pistachios and pomegranate molasses. Taste for seasoning.
Serve warm over a bed of pearl couscous (optional).

Braised Moroccan-style Lamb Shanks

Serve as a main meal for 4.

Ingredients (Paste):

Small pinch saffron threads
3 tsp Fennel Seeds
2 Star Anise
10 Cardamom Pods
1/2 tsp Cumin Seeds
1/2 Cinnamon Quill
1/2 tsp Sichuan Peppercorns
2 Large Red Chillies, deseeded and roughly chopped
8 Garlic Cloves, crushed
7cm Knob Ginger, sliced
3/4 Cup Finely Sliced Coriander Stems and Roots
30g Turmeric, finely sliced
2 tsp Sea Salt
1 tsp Ground White Peppercorns
1/3 Cup Finely Sliced Red Shallots
1/4 tsp Sweet Paprika
1 Cup Extra Virgin Olive Oil
1 tbsp Firmly Packed Palm Sugar
1/4 Cup Fish Sauce

Ingredients (Shanks):

4 Lamb Shanks
Pinch sea salt and cracked white pepper
1 x 400g Can Diced Tomatoes
6 Potatoes, peeled and cut into 1cm cubes
2 Carrots, peeled and cut into half moons
2 Onions, diced
4 Fresh dates, halved
4 Fresh Apricots, halved
6 Bay Leaves
3 Cups Chicken Stock
2 Limes, juiced
1 tbsp Fish Sauce

Instructions (Make the paste):

Before starting, preheat the oven to 180C.
Combine saffron with 2 tsp of boiling water and set aside.
Put fennel seeds, star anise, cardamom pods, cumin seeds, cinnamon and sichuan peppercorns in a small frying pan and dry roast over high heat for about 2 mins or until fragrant.
Pound roasted spices with a pestle and mortar until cardamom is bruised.
Discard cardamom husks and keep pounding until all the spices are finely ground. Set aside.
Pound chillies, garlic, ginger, coriander and turmeric with the pestle and mortar until you have a coarse paste. Add salt and ground white peppercorns. Add shallots, saffron water, paprika, reserved ground spices and oil, and mix well to combine.
Put paste in a med-sized frying pan and cook over high heat for about 5 mins, until fragrant. Reduce heat and simmer gently, stirring occasionally, for 15 mins. Add palm sugar and fish sauce. Increase heat and simmer, stirring occasionally, for a further 2mins or until mixture is slightly caramelised. Remove from stove and set aside.

Instructions (Lamb Shanks):

Season lamb shanks with salt and pepper.
Place a flameproof casserole over high heat, add oil and brown the lamb on all sides.
Reduce heat to low and, keeping the lamb inside the casserole dish, coat the lamb with the prepared paste
Add tomatoes, potatoes, carrots, onions, dates, apricots and bay leaves. Stir to combine.
Pour over stock and cover.
Bake for 45 mins. Uncover and bake for a further 1hr until lamb is very tender and well browned.
Remove lamb from the oven and drizzle with lime juice and fish sauce before serving.

Source : Kylie Kwong's Heart & Soul Cookbook

Spiced Lamb on Flatbread with Cacik Yoghurt Dip

Serves 4

Ingredients:

1 Small Eschallot, thinly sliced
1 tbsp Lime Juice
1 Afghan-style flatbread
400g Spiced Lamb Sausages, meat squeezed from casings
2 tbsp Pomegranate molasses

Ingredients (Cacik Turkish Yoghurt):

1 Lebanese cucumber, coarsely grated
95g natural yoghurt
1 garlic clove, pressed
1 1/2 tbsp finely chopped mint and dill

Instructions:

Preheat grill to high and position the shelf to sit at the top third of the oven.
Place onion in a small bowl with lime juice and a pinch of salt. Gently massage to soften. Cover and set aside for onion to pickle (min 10 mins).
Then prep the cacik by tossing in a medium sieve over a bowl, the grated cucumber with a large pinch of salt. Set aside for 10 mins to extract excess moisture. Then squeeze water from the cucumber. Discard the water. Then stir through the yoghurt, pressed garlic and chopped herbs. Set aside in the fridge to keep it chilled.
Place bread on a large tray lined with baking paper and using a fork, prick bread all over.
Using your hands, spread a thin layer of sausage meat onto the bread. Drizzle with 1 tbsp pomegranate molasses and season as needed.
Place under the grill until the meat is cooked through and the bread is golden (about 8 mins).
Cut flatbread into thick slices, top with onion pickle, cacik and remaining pomegranate molasses.
Season to taste and serve warm.

Source : Gourmet Traveller Magazine. Minor alteration.

Middle-Eastern Salmon Tarator

This dish is awesome - great for presentation and flavour.
Serves 6. Total time = 1 hour

Ingredients:

1 x 1kg Salmon Fillet, skin on and all bones removed
2 tbsp Coconut Oil
Pinch of sea salt & freshly ground black pepper
Seeds of 0.5-1 Pomegranate, for garnish
Pomegranate molasses, for garnish

Ingredients (Tahini):

125g Unhulled Tahini
100ml Lemon juice
2 tsp Cumin
1 Garlic clove, crushed and minced

Ingredients (Herb Crust):

1/2 Red onion, finely chopped
3/4 Cup Coriander leaves, roughly chopped
3/4 Cup Flat-leaf parsley leaves, roughly chopped
1/2 Cup Mint leaves, roughly chopped
1 Long Red Chilli, seeds removed and finely chopped
100g Almonds, finely chopped
2 tbsp Sumac
150ml Olive Oil

Instructions:

Preheat oven to 70C.
Coat the salmon with coconut oil and season with salt & pepper.
Wrap the salmon in baking paper, leaving the seam / fold at the top of the salmon and twisting to seal to avoid any liquid from leaking out during baking.
Tie kitchen string around each ends and once across the middle to help keep it closed as well.
Place the bundle on a baking tray. Bake for 45 mins (potentially a bit longer), until it is slightly pink in the centre.
Meanwhile, make the tahini dressing by mixing in a bowl, all the ingredients. Taste and season as needed with salt & pepper. Set aside.
In a separate bowl, make the herb crust, by combining all the herb crust ingredients. Set aside.
Once the salmon is slightly pink in the center, remove the salmon from the paper and transfer it to a serving plate.
Spread some tahini dressing on top and cover with the herb crust.
Sprinkle pomegranate seeds and drizzle pomegranate molasses overtop.
Serve with the remaining tahini dressing on the side.

Source: https://www.sbs.com.au/food/recipes/baked-salmon-tarator-style (Recipe Adapted)

Turkish Chicken Meatballs with Tomatoes, Yogurt & Eggs

Serves 4

Ingredients (Chicken Meatballs):

1 Red Onion, blitzed
2 tsp Ground Coriander
2 tsp Ras el Hanout Spice Mix
2 tsp Sumac
2 tsp Ground Cumin
2 Garlic Cloves, finely chopped
1 Egg
300g Ground Chicken
1/2 Cup Breadcrumbs
Sea salt and black pepper

Ingredients (Stew):

2 tbsp Oil
1 Red Onion, finely diced
2 x 400g Can of Diced Tomatoes
1 tbsp Brown Sugar
500g Cherry Tomatoes
2-4 Eggs (depending on appetites)
3/4 Cup Yoghurt
1 Large Clove Garlic
Handful of Parsley leaves, for garnish
Turkish flatbread, for serving (optional)

Instructions:

To prepare the meatballs, combine all the meatball ingredients in a large bowl.
Mix well using wet hands and roll into even walnut-sized balls.
In a large frying pan, heat oil over med-high heat and saute the onions until just translucent.
Remove the onions and set aside.
Then fry the meatballs in batches until brown all over. Set meatballs aside.
In the empty frying pan, add in the onions, cans of tomatoes and sugar.
Mix well then add the meatballs back in. Cook for 10 mins until the liquid has reduced by half.
Meanwhile, blitz half the yoghurt and garlic in a blender. Pour it out into a container and mix in the remaining yoghurt. Set aside.
Add the cherry tomatoes and cook for another 5 mins.
Make a few wells in the stew and crack an egg each. Cook for 3 mins until the eggs are cooked to your liking.
Serve sprinkled with parsley leaves and some of the garlic yoghurt on top.

Turkish Macaroni & Cheese (Firin Makarna)

Ingredients:

200g Haloumi, grated
200g Cheddar, grated
1 tsp Dried Mint
500g Dried Macaroni
2-3 tbsp Olive Oil
1 Onion, chopped finely
500g Lamb Mince
1 tsp Ground Cinnamon
Handful Fresh Flatleaf Parsley, chopped finely
1 tbsp Harissa Paste
Aleppo Chilli Powder or Chilli Flakes, for serving

Ingredients (Bechamel Sauce):

60g Butter
75g Flour
600ml Milk
1 Egg, lightly beaten
1/2 tsp Ground Cinnamon

Instructions:

Take out two medium-sized bowls. In one of the medium-sized bowls, combine both the two grated cheeses and the dried mint.
Split half the mixture and place it in the other medium-sized bowl.
Preheat oven to 200C.
In a large deep saucepan, fill it halfway with water and a tsp salt. Over high heat, boil the water.
Add the pasta and boil for 5 mins until just before it's al dente (it will continue to cook in the casserole dish).
Drain and toss in a tbsp of oil to the pasta.
Meanwhile in a large frying pan, over med-low heat, add a splash of oil and fry the onion for 10 mins, until softened.
Add the lamb mince and turn up the heat to med-high, cooking for about 10 mins until the meat has been browned.
Add cinnamon, harissa paste and chopped parsley. Season with salt and pepper.
In a large 2L ovenproof dish, put half the pasta in the dish and sprinkle one third of the cheese mixture from one of the two bowls on top.
Add all the mince and sprinkle again with half of the remaining cheese from that first bowl.
Top with the 2nd half of the pasta and, finally, the rest of the cheese from the first bowl.
Set dish aside and prepare the bechamel sauce.
In a large pan, over a medium heat, melt the butter until it starts to froth.
Add the flour and start whisking the mixture. It will become a thick paste.
Cook the mixture, which is now a roux, until it turns golden and start to smell toasted.
While continuing to whisk vigorously to prevent forming lumps, slowly pour in the milk.
Carry on whisking until the mixture thickens enough to coat the back of a wooden spoon.
Remove from the heat and quickly whisk in the lightly beaten egg.
Return the mixture to the heat for a few seconds until it just starts to bubble.
Remove it from the heat and stir in 2/3rds of the second bowl of grated cheeses and 1/2 tsp of cinnamon.
Pour the sauce over the top of the pasta, making sure it spreads across the top including the very edges of the dish.
Top with the remaining cheese mixture.
Transfer the dish to the oven uncovered and bake for 40 mins until the top is golden brown and set.
Remove from the oven and let rest for 15 mins before serving.

Source: https://www.deliciousmagazine.co.uk/recipes/turkish-macaroni-cheese-firin-makarna/

Turkish Red Pepper, Charred Capsicum & Sucuk Puff Pastry Tarts

Ingredients:

2 sheets of puff pastry
1-2 tbsp turkish pepper paste
1 Charred capsicum, charred peels removed and flesh chopped
100-200g Sucuk, sliced
1/2 Cup Parmesan, grated
Rocket salad, for serving (optional)

Instructions:

Place 2 partially thawed frozen, pre-rolled squares of puff pastry on separate oven trays. Spread each puff pastry sheet very lightly with pepper paste then scatter over each the torn flesh of 1 peeled charred capsicum and sucuk slices.
Sprinkle each with the parmesan and bake at 200ºC for 20-35 minutes or until pastry is golden and crisp.
Serve hot, cut in squares, with rocket salad.

Source : Inspired from https://www.sbs.com.au/food/article/2020/08/01/10-ways-turkish-pepper-paste

Grilled lamb chops with ezme, yoghurt and cumin salt

Serves 6

Prep: 15 minutes; Cook: 35 minutes; Marinate: 3+ hours

Ingredients (For the lamb)

2 tbsp olive oil
5 garlic cloves, crushed
2 lemons (1.5 tbsp juice + 1 optional to cut into wedges)
Salt
750g-1 kg lamb chops

Ingredients (For the cumin salt)

1.5 tbsp cumin seeds, toasted
1/2 tsp flaked sea salt
1 tsp sumac

Ingredients (For the ezme)

2 banana shallots, halved lengthways
6 garlic cloves (unpeeled)
5 red chillies
6 plum tomatoes
60 ml olive oil
1 tbsp tomato paste
2.5 tbsp pomegranate molasses (or carob syrup)
20 g walnuts, toasted and finely chopped
25 g mint leaves, finely chopped
20 g parsley leaves, finely chopped
200 g Greek-style yoghurt

Marinate the lamb

Mix olive oil, garlic, lemon juice and salt. Toss lamb to coat, cover, and refrigerate for at least 3 hours.

Make the cumin salt

Crush cumin seeds, mix with salt and sumac, then lightly crush again.

Grill on bbq or oven the vegetables for ezme

Toss shallots, garlic, chillies and tomatoes with a little oil. Grill on high heat:
- Shallots: ~2 mins per side
- Chillies & garlic: ~5 mins (until blistered)
- Tomatoes: ~10 mins (soft and charred)

Finish the ezme

Cool vegetables, peel skins off chillies, garlic and tomatoes. Finely chop everything, then mix with salt, remaining oil, tomato paste, molasses, walnuts, herbs (not yoghurt).

Cook the lamb

Grill chops on high heat for 3–4 minutes per side (adjust to preferred doneness).

Serve

Spread yoghurt on a platter, spoon ezme in the centre, arrange lamb on top, and sprinkle with cumin salt. Serve remaining yoghurt, ezme and cumin salt on the side.

Source : Yotam Ottolenghi, https://ottolenghi.co.uk/pages/recipes/grilled-lamb-chops-ezme-yoghurt-cumin-salt

Lamb Tagine with Ras el Hanout

Simple and delicious lamb stew.
Prepare overnight.
Serves 4

Ingredients:

750g Boned Lamb Shoulder, chopped coarsely
2 tbsp Ras el Hanout Powder
1/4 Cup Olive Oil
320g Potatoes (about 3 medium boiling potatoes), chopped into 1 inch pieces
2 Carrots, chopped into 1 inch pieces
2 Small Leeks, sliced thinly
4 Cups Beef Stock
2 tbsp Fresh Flat-leaf Parsley, chopped
Rice or Bread, for serving

Instructions:

In a large bowl, toss chopped lamb, ras el hanout and 1 tbsp oil.
Cover, refirgerate at least 3 hours or overnight.
Preheat oven to 200C.
Heat 1 tbsp oil in the tagine or oven-proof casserole dish on stove top.
Sear lamb, in batches, until browned all over. Remove from the casserole dish and set aside.
Heat 2 tbsp oil, along with leek, potatoes and carrots while stirring, until it's starting to brown as well.
Return lamb and any of it's juices to the casserole.
Stir in the beef stock.
Boil the mixture.
Cover the casserole, transfer it to the oven and cook it for 45 mins until lamb is tender.
Remove from the oven, stir in the chopped parsley, and season to taste.

Source : Women's Weekly (adapted - added carrots)

Turkish stuffed dried peppers (Turkish kuru dolma)

Servings: 6

Prep time: 15 min

Cook time: 30-35 min

Total time: 45 min

Ingredients

18 dried pepper shells (can go half and half / capiscum and eggplant shells for a nice presentation)
300 g ground meat
100 g fine bulgur with 100ml hot water to soften
1 litre water for boiling peppers
1 large onion, grated
2 garlic cloves, crushed
1 tbsp red pepper paste
1 tbsp tomato paste
2 tbsp pomegranate molasses
1 tbsp olive oil for filling
2 tbsp olive oil for cooking
1/2 tsp ground cumin
2 tsp dried mint
1/4 tsp ground black pepper
salt to taste
Serve topped with sour cream infused with raw garlic & salt

Prepare the Peppers

Bring 1 litre of water to a boil. Add the dried peppers and boil for 2-4 minutes until softened. Transfer immediately to cold water and let sit for about 2 minutes.

Make the Filling

In a large bowl, combine grated onion, garlic, red pepper paste, tomato paste, 1 tbsp olive oil, spices and salt. Mix well. Add ground meat, rice and pomegranate molasses. Mix until evenly combined.

Stuff and Arrange

Lightly oil a heavy-bottomed pan with 2 tbsp olive oil. Fill each pepper with the mixture, pressing gently. Do not overfill. Arrange upright and snug in the pan.

Cook the Peppers

Pour in about 2 cups of water, enough to reach halfway up the peppers. Bring to a boil, then reduce heat, cover and simmer for 30-35 minutes.

Serve

Serve hot with plain yogurt if desired.

Source : Minor modifications, https://turkishfoodie.com/stuffed-dried-pepper/

Turkish Potato-Filled Meatballs

Serves 6

Ingredients :

250ml Olive Oil + extra to grease
500g Minced Lamb
1 Onion, very finely chopped (in a blender)
2 Eggs, beaten
95g (1.5 cups) Breadcrumbs
1/3 cup Flatleaf Parsley, chopped
600g Waxy Potatoes, peeled and chopped
40g Butter
2 tbsp Milk
100g (1 cup) Mozzarella or Turkish Kasar Cheese, grated
3 tbsp Tomato Paste
2 1/4 cups Chicken Stock, just boiled
2 tsp Dried Mint
1.5 tsp Paprika
Salt & Pepper

Instructions:

Preheat oven to 200C.
Lightly grease the base of a large ovenproof dish.
In a large bowl, mix with your hands the minced lamb, onion, egg, breadcrumbs, parsley, 1.5 tsp salt and 1.5 tsp pepper.
Divide lamb mixture into 6 portions and shape each portion into a large ball.
Take one ball and flatten it into a disc. Raise the edges of the disc to form a high sided cup.
Place meatball cups in the roasting dish with a little space between each.
Spray or drizzle oil over top the cups.
Cook in the oven for 15 mins until just cooked through.
Meanwhile, place potato in a saucepan of cold salted water, over high heat, and cook it for 12 mins until tender.
Drain and transfer the potato to a heatproof bowl. Mash until smooth.
Stir in butter, milk and cheese. Season with salt and pepper.
Spoon potato mixture into the cooked meatball cups. Set aside.
In a medium sized bowl, whisk the tomato paste with the hot chicken stock to combine.
Pour the tomato mixture around the meatball cups then scatter over mint and paprika.
Bake for 30 mins, uncovered, until golden and sauce has thickened a little.
Serve warm.

Source: Feast Magazine (Recipe Adapted)

Turkish Cig Kofte Bulgur Kebabs (Vegan)

Makes 15.

Ingredients :

1.5 cup fine bulgur
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp cumin
1/2 tsp sumac
1/2 tsp allspice
1 onions, pureed
1 tomatoes, pureed
1-2 cloves garlic
1 tbsp tomato paste
1/2 tbsp pepper paste
1 cup boiling water
50 ml olive oil
2 tbsp isot pepper (Urfa biber)
1/2 tbsp smoked paprika
1/2 lemon, juice only
1 tbsp pomegranate molasses
2 tbsp finely chopped parsley
(Can add crumbed roasted skinless nuts if needing to thicken it further or add texture)

Instructions:

In a large bowl or a tray, combine bulgur with the boiling water. Stir, cover and let sit for 15 mins so that the bulgur softens.
Remove the cover and stir the bulgur.
Then, combine with the bulgur, black pepper, cumin, sumac, allspice, pureed tomato, onion and garlic, tomato paste, pepper paste.
Knead this mixture using your palms for about 2 minutes.
In a separate bowl, mix together the olive oil, isot pepper and smoked paprika.
Pour this mixture along with the lemon juice and pomegranate molasses over the bulgur mixture.
Knead it until bulgur is softer and not crunchy at all. This might take 45-50 minutes.
Taste and add more salt if needed.
Add in finely chopped parsley.
(Can also add crumbed roasted skinless nuts if needing to thicken it further or add texture)
Take about 2 tbsp of the mixture in your hand and shape it by making your hand a fist. Wet your fingers or wear gloves when shaping çiğköfte so that it won’t stick.
Serve cig kofte in a lettuce leaf as a healthy appetiser or meal.

Source : https://www.giverecipe.com/turkish-cig-kofte/#tasty-recipes-19463-jump-target Some alterations made.

Turkish Mantu Beef Dumplings with Yoghurt Sauce & Paprika Butter

Serves 4

Ingredients (Pasta):

375g Flour, plus extra for dusting
1/2 tsp Salt
2 Eggs

Ingredients (Beef Mince Stuffing):

2 Onions
250g Lean Ground Beef
1/2 tsp Nutmeg
1 tsp Salt
1 tsp Freshly Ground Black Pepper

Ingredients (Cooking Water):

1 tbsp Butter
2 tbsp Olive Oil
2 tbsp Olive Oil
1 Tomato
1 tbsp Tomato Paste
1 tbsp Salt (really!)

Ingredients (Yoghurt Sauce):

2 Garlic Cloves, crushed
500g Plain Yoghurt

Ingredients (Paprika Butter):

4 tbsp Butter
2 tbsp Smoked Paprika
1 tbsp Chilli Flakes
1 tbsp Dried Mint, for serving
1 tbsp Sumac, for serving

Instructions:

To make the pasta, take a large bowl and add the sifted flour.
Make a well in the middle and add the salt, eggs and 3 tbsp of water.
Knead for 10 mins until the dough is stretchy.
Place the dough in a lightly greased bowl. Cover it with a damp cloth and let the dough rest for 30 mins.
Meanwhile, make the stuffing by grating the onions into another large bowl. Then add the remaining stuffing ingredients.
Knead stuffing mixture for 3 mins to combine. Set stuffing mixture aside in the fridge.
Dust your work surface with flour. Divide the dough in half. Return one half to the bowl, covered with the damp towel.
Using a thin rolling pin, roll out each piece as thinly as you can, using plenty of flour to prevent sticking.
Using a sharp knife or a rolling pizza wheel, cut each dough sheet into 8cm squares (original size of Manti was 4cm and was way too small to do).
Preheat the oven to 180C.
Have a bowl of water handy for dipping your fingers.
Using the tip of a teaspoon, place some filling, about the size of a large grape, into the middle of the square.
Wetting your fingers, pull the four corners of the square together above the filling and press the points together.
Repeat with the remaining dough squares and sheets.
Place the mantu on a flour-dusted baking tray as you finish them, making sure they don't stick to each other.
You should end up with about 100 medium-sized dumplings.
Put the tray in the oven for 15 mins to dry the mantu but not completely cook them.
To cook the mantu, heat the butter and olive oil in a deep wide saucepan over medium heat.
Halve the tomato and grate it into the oil, discarding the skin.
Add the tomato paste and stir for 2 mins.
Add 1L of water and the salt. Continue to cook until it is boiling.
Reduce the heat to medium, add the mantu, in batches, and boil for 10 mins.
While the mantu is boiling, make the yoghurt sauce by placing 1/2 cup of the yoghurt into a small food processor. Add the crushed garlic, a pinch of salt and blend until smooth.
Remove the mixture from the food processor and add it to the remaining yoghurt. Set the yoghurt sauce aside.
To make the paprika butter, melt the butter in a small frying pan on med-high. Stir in the smoked paprika and the chilli flakes. Cook for 2 mins then remove from the heat. Set the paprika butter aside.
Once the mantu are ready, scoop the mantu out of the water with a slotted spoon, drain them and place the mantu onto either individual serving bowls or one large platter.
If on individual serving platters, drizzle 3 tbsp of garlic yoghurt on top of the mantu, then 1 tbsp of paprika butter, dried mint and sumac.
Serve warm.

Source: https://app.ckbk.com/recipe/anat60491c03s001r016/twice-cooked-mini-beef-dumplings (Cookbook : Anatolia, David Dale and Somer Sivrioglu)

Turkish Mantu Beef Dumplings with Yoghurt Sauce & Paprika Butter (Frozen Dumplings)

Ingredients (Yoghurt Sauce):

1 cup yoghurt
2 cloves garlic, mashed
A pinch of salt

Ingredients (Paprika Butter):

2 tbsp butter
2 tsp red pepper flakes or chili, sweet or hot

Ingredients (Assembly):

300g Frozen Manti
1 tsp dried mint
4 cups water to boil dumplings

Instructions:

Heat 4 cups of water in a pot, add in a pinch of salt and a drop of oil. Bring it to boil. Add in the dumplings and let it simmer until tender, for 10-12 minutes.
Transfer them into bowls with a slotted spoon.
For the yoghurt sauce, blend a couple tbsp of yoghurt, salt and garlic until smooth. Pour into remaining yoghurt.
For the butter and oil sauce, melt butter and then stir in the smoked paprika. Remove it from the heat after about 60 seconds or so.
To serve, place dumplings on a shallow bowl, place dollops of the yoghurt sauce on the dumplings, drizzle a little of the paprika butter sauce over top, and sprinkle on some dried mint.

Source : https://www.giverecipe.com/turkish-dumplings-manti/

Turkey kibbe koftas with two sauces

Cuisine: Middle Eastern

Servings: 6

Total time: about 1 hr 30 min

Ingredients (Parsley, Lemon, and Walnut Sauce)

1 lemon
2 tbsp pomegranate molasses
3/4 cup finely chopped flat-leaf parsley
1/3 cup coarsely chopped fresh mint
1/3 cup coarsely chopped walnuts, toasted
1 garlic clove, finely chopped
2 tablespoons extra-virgin olive oil
2 tablespoons water
1/4 teaspoon kosher salt
Pinch of freshly ground black pepper
Pinch of Aleppo pepper

Ingredients (Yogurt-Garlic Sauce)

2 cups plain low-fat Greek yogurt
1/2 cup water
1/2 cup finely chopped flat-leaf parsley
2 garlic cloves, finely chopped
1/4 teaspoon kosher salt

Ingredients (Turkey kibbe koftas)

1 pound ground turkey, dark meat
2 tablespoons extra-virgin olive oil, plus more for brushing
1 cup medium-grade bulgur, rinsed and drained well
1 small onion, coarsely chopped
1 1/2 tablespoons all-purpose flour
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/4 teaspoon Aleppo pepper

Make the parsley, lemon and walnut sauce

Using a sharp knife, cut the lemons into eighths and discard any seeds. Cut the lemon flesh from the peel and coarsely chop the flesh. Transfer to a small bowl and add the pomegranate molasses, parsley, mint, walnuts, garlic, olive oil, water, salt and black and Aleppo peppers. Let stand for 1 hour.

Make the yogurt-garlic sauce

In a small bowl, whisk the yogurt with the water. Whisk in the parsley, garlic and salt. Let stand for 1 hour.

Make the koftas

Light a grill or preheat the broiler. In a food processor, combine the ground turkey with the 2 tablespoons of olive oil. Add the bulgur, onion, flour, salt, black pepper, allspice, cumin and Aleppo pepper and process to a paste, about 30 seconds.
Form the mixture into 2 tbsp kibbe koftas (mini football shapes).
Brush the kibbe koftas with olive oil and grill over moderately high heat, turning once, until golden brown and cooked through, about 5 minutes.
Serve the kibbe koftas with warm pita bread and the 2 sauces.

Make Ahead

The parsley sauce can be made up to 2 hours ahead. The yogurt sauce and formed turkey kibbe koftas can be refrigerated overnight.

Source : Modifications made, https://www.foodandwine.com/recipes/turkey-kibbe-kebabs-two-sauces

Triple-Cooked Lebanese Duck with Cinnamon & Cardamom

Serves 2-4
This recipe goes very well with the Jewelled Bulghur Pilaf side dish (as seen in the above photo).
Note: Start the recipe the night before as it requires overnight resting.

Ingredients:

1 Full-sized Duck, feathers plucked, then remove head, feet, neck, wing tips & innards
1 + 1/2 tbsp Salt
2 + 1 tsp Cumin
200ml Vegetable Oil
2 tbsp Orange-Blossom Water

Ingredients:

4 Litres Chicken Stock
2 Cinnamon Sticks
6 Star Anise
8 Cardamom Pods
1 Head of Garlic, cut in half cross-wise
80ml Honey
15 Strands Saffron
1/2 Head of Celery, roughly chopped
2 Medium Onions, chopped in quaters
1 Leek, white part only, roughly chopped
1 Long Red Chilli, cut in half lengthwise
6 extra cardomom pods

Instructions:

Mix 1 tbsp salt & 2 tsp cumin together until well blended.
Place the duck in a cooking dish and rub the salt mixture across the surface of the prepared duck.
Cover and set the duck dish in the fridge overnight.
In a large soup pot, place all the poaching stock ingredients, apart from the last 6 extra cardamom pods, and bring stock mixture to the boil.
Continue to boil strongly for an hour, reducing the stock by a quarter.
Strain the stock, removing all vegetables, and return the stock to the soup pot.
Add 6 extra cardamom pods and return to the boil.
Once boiling, add in the duck until fully immersed. Return to the boil once again and then lower the temperature to a gentle simmer for 1 hour.
Turn off the heat and let the duck sit for another 5 minutes. Take out the duck and set aside in a position to drain as much as possible while it cools.
Reserve 1 cup of the stock to use as a gravy. (At this point, the remaining delicious stock can be frozen for future use.)
Preheat the oven to the highest temperature possible. Line a baking sheet with baking paper nd set aside.
Mix together the remaining cumin and salt. Set aside.
Prepare the gravy by boiling the stock and reducing by a quarter. Take a tbsp of stock on the side and add 1-2 tsp of flour to thicken the stock a little, blend well until you can no longer see the white of the flour. Return mixture to the boiling stock to thicken.
Meanwhile, prepare a wok or similar deep dish to fry the duck. Once the oil is 180C (or once a piece of bread turns golden in 10 seconds in the oil), it is ready to use.
Pat the duck dry and remove the thighs and breasts for frying, careful not to remove the skin.
Place the skin-side of the duck pieces in the hot oil and fry for 4-5 mins until the skin is golden. Set fried duck pieces on a plate lined with paper towels to drain.
Set the fried duck pieces, skin-side up on the baking sheet, dust with the cumin & salt mixture and place in the oven for 2 mins until the oil starts to sizzle.
Remove from the oven and splash some orange-blossom water on top of each piece of duck.
Serve warm, with gravy as desired.

Lebanese Sticky Spicy Roast Lamb Ribs with Sumac

Serves 4

Ingredients:

2 x 800g Racks of Lamb Ribs
Roast potatoes, for serving (optional)
1 Lemon, cut in wedges, for serving

Ingredients (Rub):

1/2 Cup Olive Oil
2 tbsp Sumac
2 tbsp Ground Cumin
2 tbsp Harissa Paste
1 tsp Salt
1/2 tsp Cracked Black Pepper
2 tsp Smoked Paprika
2 Cloves Garlic, crushed and finely chopped

Ingredients (Glaze):

3 tbsp Brown Sugar
1 tbsp Fish Sauce
1 tbsp Tamarind Paste

Instructions:

In a small bowl, make the rub by combining the olive oil, sumac, cumin, harissa, salt, black pepper, paprika and garlic to form a paste.
With your fingers, coat the rub across the lamb ribs.
Marinate for 1 hour.
Preheat oven to 140C. Line a large baking pan with foil and roast for 2 hours.
Allow to cool, placing the ribs on a baking rack so that the excess fat can fully drain.
To make the glaze, mix, in a medium-sized bowl, the brown sugar, fish sauce and tamarind paste until combined.
Brush the glaze onto the meaty top of the ribs and then bake for 10-15 mins more until sticky.
Serve with lemon wedges and roast potatoes.

Za'atar Roasted Lamb Rack

Serves 4.

Ingredients:

2 Garlic Cloves, crushed
1/4 cup (60ml) Extra Virgin Olive Oil
1/4 Cup (60ml) Lemon Juice
1 Lemon, sliced
2 tbsp Za'atar, plus extra to serve
Sea Salt and Cracked Black Pepper
1 or 2 x 500g Lamb Racks, cut into segments or french-style

Instructions:

Preheat the oven to 200C.
In a large bowl, combine the garlic, oil, lemon juice, lemon slices, zaatar, salt and pepper.
Toss the lamb in the mixture to coat evenly.
Set aside to marinate for 15 mins.
In a lined roasting pan, place the lemon slices on the base of the pan and top with the coated lamb ribs.
Cook for 20 mins until med-rare. Remove from the oven and let the lamb rest for 5 mins.
Serve the lamb sprinkled with additional za'atar.

Source : Donna Hay Magazine

Lebanese Baharat Roast Chicken

Serves 4-6
Marinate overnight, if possible.

Ingredients:

2 tbsp Baharat Spice Blend
2 tsp Ground Sumac
1 tsp Ground Cumin
1 tsp Ground Coriander
4 Preserved Lemon, halved and flesh removed. Retain lemon skin. Chop finely.
3 Garlic Cloves, crushed and minced
415ml Chicken Stock
3 tbsp Olive Oil
1 tsp Sea Salt
Black pepper to taste
6 Chicken Marilands
1 Red onion, diced
Pearl couscous, to serve (optional)

Instructions:

In a large bowl, prepare the marinade. Combine the baharat, sumac, cumin, coriander, preserved lemon rind, garlic, chicken stock, olive oil, salt and pepper.
Add the chicken and onions. Toss gently to coat thoroughly with the marinade.
Cover the bowl and place it in the fridge for 2 hours (or overnight if possible). Turn the chicken once or twice if possible.
Preheat oven 200C.
In a large roasting pan, place the marinade and chicken, skin side up and with the onions underneath.
Transfer the pan to the oven and roast the chicken for 40-50 mins.
To plate the meal, ladle some rice or couscous on a plate. Top with chicken, sauce and cooked onions.

Lebanese Chicken Tray Bake with Sumac & Fenugreek

Prep time 15 mins + Cook time 30-40 mins = Approx 1 hour

Serves 4

Ingredients:

2 tsp Sumac
2 tsp Ground Fenugreek (optional)
2 tsp Chilli Powder
1 tsp Cinnamon
1 tsp Dried Thyme
1 tsp Ground Cardamom
2 tsp Salt
50ml Olive Oil
50ml Apple Cider Vinegar
4 Chicken Marylands, skin on

Instructions:

Preheat oven to 180C.
In a large marinade bowl, combine spices, salt, oil and vinegar.
Add in the chicken marylands and coat evenly. Leave for 10 mins.
Meanwhile prepare a deep baking tray by lining it with parchment paper.
Bake the chicken marylands for 30-40 mins until cooked and crisp. Let rest for 10 mins before serving.

Iranian Stuffed Apples with Spiced Beef and Saffron Sauce

Serves 8-10.
Time : 20 mins Prep + 1hr 30mins Cook
Difficulty Level : Medium

Ingredients:

80g Yellow Split Peas, rinsed
80ml Olive Oil
1 Onion, finely chopped
400g Minced Beef
1 tsp Ground Cinnamon
12 Granny Smith Apples, tops sliced off (set tops aside in cold water with a squeeze of lemon)
500ml Beef Stock
Squeeze of lemon

Sweet & Sour Sauce:

80ml White Vinegar
75g Caster Sugar
30g Butter
1 Pinch Saffron Threads

Instructions:

In a small saucepan, place rinsed peas, cover with water (2 cups) and bring to a boil.
Reduce to medium heat and cook for 35 mins, until softened, removing any scum buildup that rises to the top of the water during cooking process. Drain and set aside in a large bowl.
Meanwhile, in a frying pan over medium heat, warm up 2 tbsp oil and then cook chopped onion for 3 mins until softened.
Remove from heat, add the cooked onions to the lentils bowl and set side.
Increasing the heat to high, add 1 tbsp. of oil then cook the beef, stirring, until the meat has browned. Remove from heat and stir into the reserved lentil and onions mixture. Add cinnamon and ¼ tsp salt. Set aside to cool.
Preheat oven to 200C.
To prepare the apple, remove their core apples and chop the bottom of the apple so it stands flat. No need to peel the apple skin. To keep the apples from browning, place apples after coring in a large bowl of cold water with a squeeze of lemon.
Using a sharp short knife and/or spoon, take each cored apple and scoop out additional flesh until you are left with a 1 cm thick shell (with the skin still on). Coarsely chop removed flesh and set aside.
Spoon the meat mixture into each of the apple shells, return their reserved apple tops and line them up in a greased rectangular deep baking pan.
Scatter chopped reserved apples across the pan in between the apples.
Gently pour stock + 125ml water into the dish. Drizzle apples with 1 tbsp oil.
Cover the dish with baking paper then foil tightly.
Bake for 30 mins until the apples are soft.
Remove cover and bake for a further 15 mins until apples are browned.
Meanwhile, make the sauce by heating, in a small sauce pan, all the sauce ingredients plus 2 tbsp water over medium heat.
Bring to a boil and cook for 2-5 more minutes to dissolve the sugar and thicken the sauce a little. Remove the apples from the oven and immediately pour the sauce over each of the apples.
Serve warm.

Persian Lamb-stuffed Quince with Pomegranate and Coriander

Serves 4.

Ingredients:

400g Minced Lamb
1 Garlic Clove, crushed and minced
1 Red Chilli, chopped and minced
20g Coriander Leaves, chopped finely plus 2 tbsp for garnish
50g Breadcrumbs
1 tsp Allspice
1 + 1 tbsp Ginger, finely grated
1 + 1 Onions, peeled and finely chopped
1 Egg
4 Quince
1/2 Lemon plus 1 tbsp lemon juice
3 tbsp Olive Oil
8 Cardamom Pods
2 tsp Pomegranate Molasses
2 tsp Sugar
500ml Chicken Stock
1/2 Pomegranate, Seeds only
Salt and Pepper, to taste

Instructions:

Place the lamb in a large mixing bowl along with the garlic, chilli, coriander, breadcrumbs, allspice, 1 tbsp ginger, 1 onion, egg, a few pinches of salt and some pepper. Mix well until combined. Set aside.
Prepare a bowl of cold water and add the juice of half a lemon inside for the quince.
Peel the quince, halve them lengthwise and remove their tough core (using a spoon or melon baller). Place the shells in the lemon-water bowl to keep them from browning while not working on them.
Then hollow them out further, reserving this extra flesh, until they are shells with about a 1.5cm thick wall.
Make a large ball with the meat mixture and, removing the shell from the water, one at a time, fill the quince shells with the meat balls.
Make sure that the meat mixture is pushed down to fill the shell completely.
Set them aside.
In a large frying pan (with which you have a cover and oven proof if possible for browning), heat up the olive oil.
In the meantime, place the reserved quince flesh in a blender and puree it until finely chopped.
In the hot pan, add the remaining chopped onion, chopped reserved quince flesh, the remaining ginger and cardamom pods.
Cook for 10-12 mins until the onion has softened.
Stir in the molasses, 1 tbsp of lemon juice, sugar, chicken stock, pinch of salt and ground black pepper.
Place the quince halves around the base of the pan over the sauce, with the meat stuffing facing upwards.
Reduce the heat to a low simmer, cover the pan and cook for about 30 mins.
By that point, the quince should be completely soft, the meat cooked through and the sauce thickened.
If the dish is ovenproof, place the pan under the grill for 5-10 mins to brown the quince. Alternatively, you could also use a kitchen blow torch.
Serve warm, sprinkled with the extra chopped coriander leaves and pomegranate seeds.

Source: Ottolenghi

Gormeh Sabzi Persian Herb & Lamb Stew

Serves 6.
Prep Time 45 mins + Cook Time 2 hrs 30 mins = Total Time 3 hrs 15 mins

Ingredients:

1/4 cup canola oil, divided
1 large yellow onion, finely chopped
1 teaspoon ground turmeric
1 1/2 pounds chuck roast beef or lamb, cut into 1 1/2-inch cubes
2 1/2 - 3 Cups Chopped Herb Mix, fresh or frozen and thawed (parsley, cilantro, fenugreek, etc)

OR
[1 1/2 cups finely chopped spinach
1/2 cup flat-leaf parsley, finely chopped
1/4 cup cilantro, finely chopped
1/4 cup chives, finely chopped
1/4 cup fenugreek leaves, finely chopped]

2 green onions, finely chopped
1 1/2 cups water, or more as needed
Salt and ground black pepper, to taste
1 lemon, juiced
2 tsp Black Lemon Powder OR 4 dried Persian limes (limoo amani)
1 (400g) can red kidney beans, drained and rinsed

Instructions:

Heat 2 tablespoons of oil in a large pot over medium-high heat.
Add onion; cook and stir until deep golden brown, 10 to 15 minutes.
Stir in turmeric for 1 to 2 minutes.
Toss in chuck cubes to coat with turmeric; cook until browned on all sides, 8 to 10 minutes.
Remove meat and onion mixture - set aside.
Heat remaining 2 tablespoons oil over medium heat.
Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.
Stir onion and chuck mixture back into spinach mixture. Pour in enough water to create a slurry consistency.
Season with salt and pepper. Stir in lemon juice.
Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
Pierce dried limes with a fork; add to stew (or add black lemon powder if using instead).
Continue simmering until chuck is tender, 30 minutes to 1 hour.
Stir in rinsed red kidney beans. Cook until flavors combine, about 30 more minutes.
Discard dried limes before serving.
Serve atop prepared warmed rice.

Source : Inspired by this recipe : https://www.allrecipes.com/recipe/257499/ghormeh-sabzi-persian-herb-stew/

Persian Tah Chin with Chicken & Spinach

Serves 6.

Ingredients:

500g Basmati Rice, washed and soaked in plenty of cold water for 2-8 hours
90ml Olive Oil
2 Onions, chopped finely
4 Garlic Cloves, crushed and minced
2cm Fresh Ginger, grated
1.5 tsp Ground Cumin
8 Cardamom Pods
1.5 + 0.5 tsp Ground Cinnamon
4-6 Chicken Thighs, chopped into small pieces
Salt and black pepper
400ml Chicken Stock
35g Dried Barbarries
150g Baby Spinach
10g Parsley Leaves, roughly chopped + extra for garnish
10g Coriander Leaves, roughly chopped
1 Whole Egg
2 Egg Yolks
250g Yoghurt
1/2 tsp Saffron Threads, lightly crushed and soaked in 3 tbsp hot water for 20 mins.
55g Unsalted Butter, cut into 1.5cm cubes
25g Pistachios, roughly chopped

Instructions:

In a large saucepan, over medium-high, heat two tbsp of oil.
Fry the onions for about 10 mins until softened and lightly browned.
Stir in the ginger and garlic. Cook for 2 mins.
Mix in the cumin, cardamom and 1.5 tsp cinnamon. Cook for 2 more mins.
Add the chicken, 2 tsp salt and a grind of pepper. Cook for 5 mins until the chicken is browned.
Pour in the stock and bring to a boil.
Reduce heat to med-low and cook, covered, for about 30 mins until the chicken is cooked through.
Remove the chicken and set aside to cool.
Increase the heat to med-high, stir in the barberries to the pot and cook for another 15-20 mins until the sauce reduces to a thick gravy.
Meanwhile, shred the chicken into large strands.
Stir the chicken meat back into the sauce. Stir in the spinach to wilt, then the other herbs.
Turn off the heat and set aside to cool.
Heat the oven to 200C.
Drain the rice and place it in a pot filled with boiling water. Simmer for five mins, until just cooked.
Drain, run under the cold tap to remove any excess starch, then leave to drain for at least 15 mins.
In a large bowl, stir the egg, egg yolks, yoghurt, saffron and its liquid, two tbsp olive oil, 1/2 tsp cinnamon and 1.5 tsp salt until well-coated.
In a large ROUND oveproof pan, over medium heat, add 2 tbsp oil. Tilt the pan to coat the base with the oil.
Press 2/3rds of the rice mixture evenly over the bottom of the pan and up to about 4cm up the sides.
Next top the rice carefully with the chicken mixture.
Add the remaining 1/3rd of the rice mixture on top and around the chicken, so that the chicken is surrounded by rice.
Press down firmly and smooth the top with the back of a spoon.
Scatter the top of the rice with the cubes of butter.
Cover the pan tightly with a lid or foil.
Place in the oven and bake for 45 mins.
Remove cover and bake for 35 mins more until the edges start to become golden.
Remove from the oven and leave to cool for 10 mins.
Put a large ROUND serving plate that is bigger than the ovenproof dish over the top of the baking pan.
With oven mitts on, holding both the pan and the plate, quickly flip the two over to release the tah chin.
In a small frying pan on med-high heat, melt the remaining butter and add the remaining barberries. Cook for 1.5 min until plump.
Pour over the tah chin, followed by the pistachios and parsley leaves. Serve warm.

Source: https://www.theguardian.com/food/2018/dec/29/yotam-ottolenghi-tah-chin-cucumber-salad-courgette-walnut-yoghurt-recipe-new-year

Double lemon chicken with cheat's preserved lemon

Serves 4

Prep 20 min | Cook 1 hr 20 min | Marinate 30 min - overnight

Ingredients

2 medium egg whites (60g) - save the yolks for another use
2 tbsp soy sauce
2 tbsp cornflour
4 large chicken breasts, boneless and skinless
90ml sunflower oil
1 spring onion, trimmed and finely sliced at an angle (15g)
5g fresh coriander leaves, roughly chopped
salt and black pepper

Ingredients (Cheat’s Preserved Lemon – Note : Make half if you don’t want lots left)

1 large unwaxed lemon (150g), ends trimmed and discarded, then cut into 1/2 cm-thick rounds, pips removed (120g)
60ml lemon juice (from 2–3 lemons)
2 tsp flaked sea salt

Ingredients (Lemon Sauce)

3 tbsp preserved lemon (see above)
700ml chicken stock
25g unsalted butter
2 garlic cloves, peeled and crushed
1 tbsp caster sugar
1/8 tsp ground turmeric
1.5 tsp cumin seeds, toasted and roughly crushed with a pestle and mortar
1.5 tbsp cornflour
2 tbsp lemon juice

Method

Make the cheat’s preserved lemon by first putting all the ingredients into a small saucepan, for which you have a lid, on a medium-high heat. Bring to a simmer, then lower the heat to medium-low, cover with the lid and cook for 12–14 minutes, or until the rinds start to look translucent and the juice has reduced by about half. Set aside to cool slightly, then transfer everything to the small bowl of a food processor and blitz until you have a smooth, spreadable paste (similar to lemon curd – add extra water if needed). You’ll make more than you need; see the box below for storage information.
Prepare the chicken batter and marinate Meanwhile, in a large bowl whisk together the egg whites, soy sauce, cornflour, 1/2 teaspoon of salt and a good grind of pepper just until there aren’t any lumps, about 30 seconds. Working with one breast at a time, place the chicken between two pieces of baking parchment and use a meat mallet (or the bottom of a pan) to pound the chicken evenly so it’s just 1cm thick. Transfer to the egg-white bowl and continue with the remaining chicken breasts. Stir everything together gently to coat, then marinate for at least half an hour (or refrigerate overnight if you’re getting ahead).
Make the sauce by first putting 3 tablespoons of the cheat’s preserved lemon, the stock, butter, garlic, sugar, turmeric and half the cumin into a medium saucepan and placing it on a medium-high heat. Bring to the boil, then cook for 15 minutes, stirring a couple of times, until reduced by about a third.
Thicken the sauce Measure out roughly 3 tablespoons of the sauce into a small bowl, add the cornflour and whisk until there are no lumps. Whisk this back into the saucepan and cook for 1 minute on medium-high, whisking continuously, until smooth and thickened slightly. Remove from the heat.
Fry the chicken Heat the sunflower oil in a large high-sided frying pan over a medium-high heat. Once hot, fry two of the marinated chicken breasts for 3 minutes per side, or until nicely browned and just cooked through. Transfer to a plate lined with kitchen paper and continue with the remaining two breasts (be careful as the oil might spit; turn down the heat if needed). Pour off the oil into a bowl (reserving for another use).
Combine with sauce Add the lemon sauce to the frying pan and bring to a simmer on a medium-high heat. Put back the chicken breasts and cook for just 3 minutes, gently turning them halfway through.
Serve Remove from the heat and stir through the 2 tablespoons of lemon juice for the sauce. Transfer the chicken breasts to a large serving platter with a lip (cutting them into strips, if you like) and pour the sauce all over. Sprinkle with the remaining cumin. In a small bowl, toss together the spring onion, coriander and lemon juice and spoon this all over. Serve warm.

Source : Ottolenghi. https://ottolenghi.co.uk/pages/recipes/double-lemon-chicken-cheats-preserved-lemon

Tips

Store in a sterilised jar, refrigerated, for up to a month.
Double up on the paste, if you like; it's so great added to dressings or tossed with roasted vegetables.

Prawns with vine leaf salsa verde

SERVES 4. PREPARATION 15 MINUTES. COOKING 5 MINUTES. DIFFICULTY Easy

Ingredients:

8 large raw green prawns, peeled, butterflied, tails intact
Extra virgin olive oil, for drizzling
Salt and black pepper, to taste

Ingredients (Vine Salsa Verde):

1 large garlic clove, peeled
1 small eshallot, peeled
2 anchovy fillets
1 small red chilli, seeds removed
1 bunch flat–leaf parsley, leaves picked and washed
1 bunch mint, leaves picked and washed
100 g drained vine leaves in brine, stems removed
200 ml extra virgin olive oil
2 tbsp white wine vinegar
Juice of 1/2 lemon

Instructions:

For the vine leaf salsa verde, in a blender, puree the garlic, shallot, anchovies and chilli and pound into a paste. Add the parsley, mint, vine leaves and a small amount of olive oil.
Keep blending until a paste starts to form, gradually adding more oil as you go. I prefer to keep a bit of texture to the salsa, but you can continue until you’ve reached your desired consistency. Once you’re there, add the vinegar and lemon juice.
Preheat a chargrill pan or barbecue over high heat. Place the prawns in a bowl, add a drizzle of oil and a little salt and pepper and toss to coat. Grill for 2 – 3 minutes on both sides or until just cooked through. Serve immediately with the vine leaf salsa verde on the side.

Source : https://www.sbs.com.au/food/the-cook-up-with-adam-liaw/recipe/prawns-with-vine-leaf-salsa-verde/tqc8oagyy No alterations.

Middle Eastern Lamb Siniyah Stew with Tahini Crust

Serving size 4-6

Ingredients:

60ml olive oil
2 small onions, finely chopped (250g)
4 medium celery sticks, finely sliced (250g)
1 tsp tomato paste
1 tbsp baharat spice mix
1kg stewing lamb (shoulder, leg or neck), cut into 2cm chunks
500g plum tomatoes, roughly chopped
1 tsp paprika
60g pine nuts, toasted
40g parsley, chopped
salt and black pepper

Ingredients (Tahini Crust):

200g tahini
1 1/2 tbsp lemon juice
1 garlic clove, crushed

Instructions:

Put 2 tablespoons of oil into a 20cm wide casserole pan and place on a medium heat.
Add the onions and celery and cook for 10–12 minutes, stirring from time to time, until soft.
Add the tomato paste and baharat, cook for another 2 minutes, then tip into a large bowl. Keep the pan as it is: you don’t need to rinse or wipe it.
Season the lamb with 3/4 teaspoon of salt and a good grind of black pepper. Add 1 1/2 teaspoons of oil to the same pan and place on a medium high heat. Add a quarter of the lamb and fry for 3 minutes, turning throughout so that all sides get browned. Transfer to the bowl of onions and repeat with the remaining lamb, adding 1 1/2 teaspoons of oil to the pan with each batch. Return all the lamb and vegetables to the pan and stir in two-thirds of the tomatoes, the paprika, ½ teaspoon of salt and plenty of black pepper. Bring to a boil, turn the heat to medium-low and then simmer gently for about 70 minutes, covered, until the meat is very tender and the sauce is thick.
Check the pan during cooking to make sure the meat is not sticking to the base and, if it is, just add a bit of water and give it a good stir. Mix in the pine nuts, parsley and remaining tomatoes and set aside.
About 10 minutes before the meat is ready, preheat the oven to 180°C fan.
To make the tahini sauce, whisk together the tahini, lemon juice, garlic, 160ml of water and 1/4 teaspoon of salt in a medium bowl. The consistency should be pourable – thick like double cream – so add a bit more water if you need to.
Pour this evenly over the lamb and bake, covered, for 20 minutes, until the tahini sauce has thickened. Uncover the pan and bake for another 20 minutes, uncovered, for the tahini crust to turn golden-brown.
Remove from the oven. Let rest for 5 minutes and then serve.

Source : https://ottolenghi.co.uk/recipes/lamb-siniyah No alterations

Beef skewers with dried lime and sumac onions

Serves: 4

Ingredients:

3 x 250g beef rump steaks with some fat attached
5–6 dried black limes, roughly chopped, then finely ground in a spice grinder to get 3 tbsp
2 lemons, zest finely grated to get 2 tsp, and juiced to get 2½ tbsp
1 tbsp ground cumin
6 garlic cloves, peeled and crushed
3 tbsp olive oil
Salt and black pepper
Sunflower oil, for greasing
1 tsp pul biber (Aleppo chilli), or ½ tsp regular chilli flakes

Ingredients (sumac onions):

1 small red eschallot, peeled and thinly sliced
1½ tsp sumac
¾ tbsp cider vinegar

Ingredients (assembly):

4 shop-bought naan or pitta
1½ tbsp picked parsley leaves (optional)
1½ tbsp picked mint leaves (optional)

Ingredients (assembly):

8 metal 25cm-long skewers, or wooden skewers soaked in water for 10 minutes

Instructions:

Put the steaks on a board and cover with clingfilm. Use a mallet or heavy saucepan base to bash the steaks until they are about 1.5cm thick. Cut into 1.5cm cubes, including the fat.
Place the beef cubes in a bowl with the ground black lime, lemon zest and juice, cumin, garlic, 2 tbsp olive oil, 1½ tsp salt, and a good grind of pepper. Mix well and marinate at room temperature for at least 2 hours (or refrigerate overnight).
For the sumac onions: Mix the red onion with sumac, vinegar, and ⅛ tsp salt. Set aside to soften for at least 30 minutes.
Thread the marinated beef onto the skewers, packing tightly. Grease a grill pan generously with sunflower oil and place over high heat.
Once hot and smoking, grill the skewers in batches, turning frequently, for 3–4 minutes total until charred all over but not overcooked. Transfer to a tray and cover with foil to keep warm.
Warm the naan or pitta on the grill for about 30 seconds per side.
To serve: Place a flatbread on each plate, top with two beef skewers, brush with the remaining 1 tbsp olive oil, and sprinkle with chilli. Toss the herbs with the sumac onions and divide between plates. Serve immediately.

Source: Ottolenghi. No amendments. https://www.theguardian.com/food/2018/sep/22/yotam-ottolenghi-middle-eastern-recipes-beef-skewers-spiced-rice-chopped-salad

Lamb meatballs with figs, barberries and herbs

Serves 6.

Ingredients:

750g minced lamb
2 medium onions, blended
20g flat-leaf parsley, blended
3 garlic cloves, blended
3/4 tsp ground allspice
3/4 tsp ground cinnamon
1/2 tsp black pepper
1 tsp salt
70g dried barberries or dried cranberries
1 egg, lightly beaten
100ml sunflower oil, for frying the meatballs
500g small pink shallots, sliced thinly
100ml white wine or dry sherry
150g dried figs
2 bay leaves
2 sprigs fresh thyme
250ml chicken stock
2 tsp sugar
200g Greek yoghurt, whisked until smooth (as topping)
3 tbsp mixed herbs (such as mint, coriander, dill or tarragon), torn roughly
Salt and black pepper

Instructions:

Put the lamb, onions, parsley, garlic, allspice, cinnamon, barberries, egg, half a teaspoon of black pepper and a teaspoon of salt in a large bowl. Mix with your hands and roll into balls about the size of a golf ball.
Heat one-third of the oil in a very large frying pan with a lid.
Over a medium heat, brown the meatballs a few at a time until browned all over. Remove from the pan and repeat with the remaining meatballs. Remove all browned meatballs from the pan and set aside.
Add the remaining oil and once hot, add the shallots.
Cook over a medium heat for 5-10 minutes, stirring frequently, until golden-brown.
Pour in the wine, leave it to bubble for a minute or two, then add the stock, sugar and some salt and pepper.
Gently return the meatballs to the frying pan along with the dried figs, making sure the meatballs and figs are at least partly submerged.
Bring to a boil and then turn the heat down to low. Put on the lid and simmer for 30 mins.
Remove the lid and if there is still quite a bit of liquid, continue simmering for another 30-60 mins, until the sauce has reduced, turning the meatballs occasionally during this time if possible. Add a little boiling water if there's not enough. Taste and season as needed.
To serve, pour the yoghurt on top and scatter over the herbs.

Source : Ottolenghi, https://www.theguardian.com/lifeandstyle/2013/mar/09/get-togethers-old-friends-yotam-ottolenghi-homage. Recipe amended.

Middle Eastern Lamb-stuffed Bulgur Kofte

Ingredients:

500 g fine-grade bulghur
1 tbsp salt
pinch of ground pepper
pinch of sweet paprika
350 ml just–boiled water, plus 125 ml–250 ml (1/2–1 cup) extra or more (I had to put about an extra 1/2 - 1/3 cup water as well as 1 egg to help with stickiness)
2 tbsp olive oil
500 g lean lamb mince
1 large brown onion, finely diced
1 1/2 tbsp pine nuts, toasted
1 1/2 tbsp currants, soaked in warm water for 20 minutes
1/2 cup chopped parsley
sunflower oil, for deep-frying
lemon wedges, to serve

Ingredients:

Note : Grains to sit for 2hrs
Place the bulghur in a bowl large enough to hold at least double its volume. Sprinkle over the salt, pepper and paprika, then pour in the 350 ml just-boiled water. Cover tightly with plasticwrap stand for at least 2 hours, or until grains completely absorb the water.
Meanwhile, heat the olive oil in a large saucepan over medium-high heat and add a pinch of salt.
Add the mince and cook, stirring to break up any lumps to ensure a crumbly texture, for 10 minutes.
Season with salt and pepper. When most liquid has evaporated and meat is lightly browned, stir in the onion. Reduce heat to low and cook, stirring often, for 10–15 minutes, or until onion is soft and translucent. Add the pine nuts, currants and parsley. Season again, remove from the heat and stand until cool.
To make the kofte, knead the bulghur until it resembles fluffy couscous. When there are no lumps, slowly start to knead in the extra hot water a little at a time. You may or may not use all the water.
To ensure the pastry is crisp once cooked, do not add too much water, which will make it heavy and stodgy. This takes at least 20 minutes. (Although it seems like a long time, it is very important as the pastry casing will let this dish shine.) To check if the pastry is ready, roll a golf-size ball and slowly push one finger through the centre, being careful not to pierce through to the other side. Using slightly wet hands, with the ball in one palm and one finger in the middle, push down with your finger to thin out the casing, spinning the ball so you have an even casing. You should end up with one end pointed and an opening on the other end. If the pastry falls apart, you may need to add a little more water and continue kneading.
Using a teaspoon, three-quarters fill a pastry case with lamb mixture. Moisten hands and close opening, shaping kofte to even points on both ends. Repeat with remaining pastry and filling.
Heat sunflower oil in a large saucepan or deep-fryer to 180°C. Make sure oil is not too hot, or kofte will brown before pastry is cooked. Deep-fry kofte, in batches, for 4–5 minutes or until golden and crisp. Drain on paper towel and serve with lemon wedges.

Source : https://www.sbs.com.au/food/recipe/bulghur-kofte/oixpuf2hv No alterations.

Baked Chicken and Bulgur Dumplings with cucumber yoghurt

Serves 4
Prep: 20 min / Cook: 50 min / Marinade: 1 hr – overnight

Ingredients (Chicken):

4 chicken thighs, bone-in, skin-on
2 tsp dried oregano
1/2 tsp ground turmeric
1 small onion, peeled, halved and thinly sliced (270g)
1 cinnamon stick
100ml chicken stock
1 tbsp lemon juice
20g unsalted butter

Ingredients (Bulgur Dumplings):

150g fine bulgur
55g sultanas
1 1/2 tsp lemon zest (lemon reserved for chicken)
1/4 fresh nutmeg, finely grated
160ml boiling water
3 spring onions (45g), finely chopped
10g coriander, finely chopped
10g mint leaves, finely chopped
10g dill leaves, finely chopped, plus 10g picked leaves to serve
1/2 tsp Aleppo chilli, plus an extra 1/4 tsp to serve
3/4 tsp ground cinnamon
1/2 tsp ground cumin
2 cloves garlic, crushed
180g plain yoghurt
1 egg
1 tbsp plain flour

Ingredients (Cucumber Yoghurt):

1/2 cucumber (160g)
150g plain yoghurt, at room temperature
Fine sea salt

Ingredients:

Marinate the chicken with oregano, turmeric, and 1½ tsp salt in a large bowl. Leave at room temp for at least 1 hour, or refrigerate for longer.
Preheat oven to 220°C.
To make dumplings: combine bulgur, sultanas, lemon zest, nutmeg, and 1 tsp salt in a large bowl. Pour over 160ml boiling water. Let sit 5 min. Then mix in remaining dumpling ingredients. Shape into 8 x 80g balls. Set aside.
Prepare cucumbers: peel stripes down the cucumber, halve lengthways, scoop out seeds, slice thinly, and salt. Let drain in a colander.
Arrange onions and cinnamon stick in a large 30x30cm roasting tin. Add marinated chicken, skin side up. Roast for 20 min, basting occasionally.
Add dumplings around chicken, pour in stock, roast for another 15 min. Reduce heat to 190°C and roast final 10 min until golden and cooked through.
Mix drained cucumber slices with yoghurt. Set aside.
Make brown butter: in the last 10 minutes of cooking, melt butter in a pan over medium-high heat for 6–7 min until golden and nutty. Stir occasionally.
Remove pan from oven. Pour lemon juice over chicken. Add cucumber yoghurt mixture to gaps. Drizzle brown butter over dumplings. Top with dill and extra Aleppo chilli. Serve warm.

Source: Ottolenghi. Minor amendments. https://ottolenghi.co.uk/pages/recipes/one-pan-chicken-bulgur-dumplings-cucumber-yoghurt

Panfried chicken with lemon and tahini

Serves 2–4
Prep: 15 min / Cook: 15 min / Total: 30 min

Ingredients:

1 lemon
4 chicken thigh fillets
1/2 tbsp extra virgin olive oil, plus extra for serving
2 cloves garlic, crushed and finely minced
45g tahini
1 tbsp honey
1/4 cup fresh mint leaves (optional)
Rice or couscous, for serving

Instructions:

Use a zesting tool or sharp knife to remove the lemon rind in long, thin strips. Juice the lemon to yield 1/4 cup of juice. Cut any remaining lemon into wedges for serving.
Season the chicken thighs with salt and pepper. Heat a large frying pan over high heat. Add olive oil and place the chicken thighs presentation-side down. Cook for about 10 minutes, or until well browned. Turn and cook for another 5 minutes, or until cooked through.
Meanwhile, in a small bowl, combine the garlic, tahini, honey, lemon juice, half of the lemon rind, and 1/4 cup of water. Season with salt and pepper to taste.
Reduce heat to medium and add the tahini mixture to the pan. Cook for about 5 minutes, or until the sauce has thickened slightly.
To serve, spoon the sauce over the chicken, drizzle with a little extra olive oil, and top with the remaining lemon rind and mint leaves. Serve with lemon wedges and rice or couscous.

Source: Minor amendments. https://www.womensweeklyfood.com.au/recipe/dinner/pan-fried-chicken

Lentil Mujadara with Figs & Crispy Onions

Serves 6

Ingredients (Crispy Onions)

5 onions halved and sliced crosswise into 1/4-inch thick pieces
1 carrot, in small cubes or grated
2 teaspoons salt
1 1/2 cups vegetable oil

Ingredients (Yogurt Sauce)

1 cup plain whole milk yogurt
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt

Ingredients (Rice & Lentils)

240g ounces green or brown lentils picked over and rinsed
Salt and pepper
1 1/4 cups basmati rice
3 garlic cloves
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/8 teaspoon cayenne pepper
1 teaspoon sugar
1 cup Dried Figs stemmed and quartered
3 tablespoons minced fresh cilantro

Instructions

Make Crispy Onions - Toss onions and salt together in large bowl. Microwave for 5 minutes. Rinse thoroughly, transfer to paper towel-lined baking sheet, and dry well.
Heat onions and oil in Dutch oven over high heat, stirring frequently, until onions are golden brown, 25 to 30 minutes. Drain onions in colander set in large bowl. Transfer onions to paper towel-lined baking sheet to drain. (Reserve 3 tablespoons onion oil for cooking rice. Store remaining oil for future use).
Make Yogurt Sauce - Whisk all ingredients together in bowl. Refrigerate while preparing rice and lentils.
Make Rice & Lentils - Bring lentils, 4 cups water, and 1 teaspoon salt to boil in medium saucepan over high heat. Reduce heat to low and cook until lentils are tender, 15 to 17 minutes. Drain and set aside. While lentils cook, place rice in medium bowl and cover by 2 inches with hot tap water, let stand for 15 minutes.
In a large bowl, wash rice grains to release excess starch. Set aside.
In a deep saucepan for the rice, over medium heat, add reserved 3 tablespoons onion oil, garlic, coriander, cumin, cinnamon, allspice, cayenne, and 1/4 teaspoon pepper and cook until fragrant, about 2 minutes.
Add washed rice and cook, stirring occasionally, until edges of rice begin to turn translucent, about 3 minutes. Add 2 1/4 cups water, sugar, and 1 teaspoon salt and bring to boil. Cook, covered, until nearly all the liquid is absorbed, about 8-10-12 minutes.
Stir in cooked lentils and chopped figs and cook for another 2 mins.
Turn off heat, remove lid, fold dish towel in half, and place over pot; replace lid. Let stand for 10 minutes.
Fluff rice and lentils with fork and stir in cilantro and half of crispy onions.
Transfer to serving platter, top with remaining crispy onions, and serve, passing yogurt sauce separately.
NOTES:

When preparing the Crispy Onions, be sure to reserve 3 tablespoons of the onion cooking oil for cooking the rice and lentils.
It is crucial to thoroughly dry the microwaved onions after rinsing.
Be sure to reserve enough oil to use in Mujadara or Koshari. Remaining oil may be stored in an airtight container and refrigerated for up to 4 weeks; it tastes great in salad dressings, sauteed vegetables, eggs, and pasta sauces.

Source : https://valleyfig.com/dried-fig-recipes/mujadara-recipe-figs-crispy-onions/ Recipe altered. Website Notes : Recipe and photo by Cook’s Country by America’s Test Kitchen

Creamy pasta with burnt aubergine & tahini

Serves 4
Prep: 15 min – Cook: 1 hr 10 min

Ingredients:

5 aubergines (1.25kg), 2 cut into roughly 3–4cm cubes and 3 left whole
165ml olive oil
1 onion, cut into 6 wedges (150g)
2 small vine tomatoes, left whole (200g)
1 red chilli (10g), left whole
3 tbsp tomato paste
1 tsp paprika
7 garlic cloves, crushed
80g tahini
1 tbsp lemon juice
300g dried pasta shells (conchiglie rigate)
10g parsley, roughly chopped
Salt and black pepper

Instructions:

Preheat the oven to 220°C fan.
Place the aubergine cubes on a parchment-lined baking tray. Toss with 3 tbsp oil, ½ tsp salt, and pepper. Roast for 30 minutes, stirring halfway, until browned and softened.
Prick the whole aubergines with a fork. Heat a well-oiled griddle pan until smoking. Char the aubergines for 35 minutes, turning until blackened all over. Set aside to cool.
Toss onion, tomatoes, and chilli with 1 tbsp oil and grill in the same pan for 10 minutes, turning until charred. Transfer to a bowl. Discard the chilli stem.
Peel and discard most of the charred aubergine skin and stems. Add aubergine flesh to the grilled vegetables (aim for ~320g aubergine flesh).
In a saucepan over medium heat, combine tomato paste, paprika, ¾ of the garlic, and 4 tbsp oil. Cook ~5 minutes, until garlic is fragrant and tomato paste darkens.
Transfer sauce and grilled vegetables to a food processor. Add ¾ tsp salt and pepper. Blend until smooth. Pour into a large sauté pan and set aside – this is the sauce base.
In a small bowl, whisk tahini, remaining garlic, lemon juice, 70ml water, and a pinch of salt until smooth. Set aside.
Cook pasta in salted water until al dente (~8 minutes). Reserve 275ml pasta water, then drain pasta.
Add reserved pasta water and half the roasted aubergine to the sauce base. Heat on medium-high. Add pasta and warm through for ~2 minutes.
Toss remaining roasted aubergine with parsley and final 3 tbsp olive oil.
Transfer pasta to a large platter. Drizzle with tahini sauce and top with the aubergine-parsley mix. Serve extra tahini sauce on the side.

Source: Ottolenghi. No amendments. https://ottolenghi.co.uk/pages/recipes/smoky-creamy-pasta-burnt-aubergine-tahini

South African Bobotie (Curry Casserole)

Serves 6-8.

Ingredients:

1/4 Cup Sultanas
1/4 Cup Brandy
2 tbsp Olive Oil
2 Onions, diced
2 Garlic Cloves, smashed then minced
1kg Lamb Mince
2 tbsp Mild Curry Powder
1/2 Cup Passata
3 tbsp Apricot Jam
4 Eggs
2 Yolks
600ml Thickened Cream
1/2 tsp Caster Sugar
Note: Goes well with a green salad

Ingredients:

In a small bowl, soak the sultanas in brandy for 2 hours.
Preheat the oven to 180C.
In a large frying pan, over medium heat, heat the oil and then cook the onion until softened.
Add the garlic and cook for another minute.
Add the lamb and cook until it has browned.
Stir in and cook the curry powder, tomato puree and jam for 3-4 mins until the lamb is fully cooked.
Mix in the sultanas and brandy.
Place into a medium-sized oven-proof casserole dish. Set aside.
Prepare a large baking dish to make a bain-marie for the oven. Set water to boil.
In a separate medium-sized bowl, whisk eggs, egg yolks, cream, salt, pepper, sugar and 1 tbsp brandy. Pour over the lamb.
Place the lamb dish into the large baking dish and fill to 2/3rds with boiled hot water.
Bake in the oven for 40 mins until top has turned golden.

North African Merguez Lamb Sausages

Makes 1.5 kg or about 30 sausages.

Ingredients:

2 teaspoons whole cumin seed
2 teaspoons whole coriander seed
2 teaspoons whole fennel seed
2 tablespoons paprika
1.5-2 tablespoons kosher salt
1 teaspoon cayenne pepper
3 pounds lamb shoulder, cut into 3/4-inch cubes and gristle removed
1 pound lamb, beef, or pork fat, cut into 3/4-inch cubes
1 tsp Garlic Powder
1 tsp harissa
1/3 cup ice water
Lamb casings, soaked in warm water for 30 minutes prior to use

Special equipment:

Meat grinder, spice grinder, Sausage stuffer, stand mixer, and grill

Ingredients:

Pre-notes from Natia & Dee : See if you can avoid a second small grind for the stuffing of the sausages. If this is not possible then I suggest using a larger grind instead for the first time around before using the smaller grind for the stuffing process.
Place cumin, coriander, and fennel seeds in a cast iron skillet over medium heat and toast until fragrant, about 2 minutes. Transfer to a spice grinder and grind into a fine powder. Transfer spice mixture to a small bowl and mix in paprika, salt, and cayenne.
Place lamb and fat in a large bowl. Add in spice mixture, garlic, and harissa. Toss to thoroughly coat meat and fat in spices. Place in refrigerator until ready to grind.
Grind mixture through a meat grinder, fitted with a small die, into a bowl set into another bowl filled with ice.
Using paddle attachment of a standing mixer, mix on low speed for 1 minute. Add in water and mix until liquid is incorporated and sausage is uniform and sticky, about 1 minute more.
Form a small sausage patty; place the rest of the sausage mixture in the refrigerator. Cook patty in a small frying pan over medium-high heat until cooked through. Taste and adjust seasonings of sausage if necessary.
Stuff sausage into lamb casings (without any further meat grinding) and twist into 6-inch links. Refrigerate until ready to cook.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals evenly over the entire surface of the coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill over medium-high direct heat until sausage registers 155F when an instant read thermometer is inserted in the middle of the link. Remove from the grill, let rest for 5 minutes, and serve.

Source: Serious Eats

Extra Notes from Sausage Making Class :

Belly and loin only. Shoulder. Chuck. Don’t worry about legs. (Apart from chicken - should be thighs w skin on).
15-20% fat to lean meat for sausages
Lamb and beef should have more fat as they tend to be too dry (they lose their fat more easily).
Salamis 20% fat. Nitrite only used in cured meat (apart from a few specialised sausages but most don’t)
1.8-2% salt in sausage
Keep meat under 5 degrees all the time. Otherwise poor flavour and they’ll go dark.
Run it through twice through the grinder.

Cold meat and salt + massage will emulsify.
Grind once, then add spices, mush until sticky
Add ice & wine
Mush until it is sticky again
Grind again

Hang up in fridge overnight the Triple links. Hold 2. 1 link over. 2 underneath and in between
Sausages last only 1-2 days.
Protein swells and then shrinks when cooked.

Berbere-spiced lamb and potato filo ‘snails’

Prep 10 min + Cook 6 hr 30 min
Makes 9 snails

Ingredients:

1.5kg lamb shoulder on the bone (ie, about half a shoulder)
1 tbsp berbere spice mix
75ml olive oil
Salt
1 onion, peeled and finely chopped
3 garlic cloves, peeled and crushed
30g barberries
1 large potato, peeled and roughly grated
1 tbsp maple syrup
20g mint leaves, roughly chopped
100g extra-mature cheddar, roughly grated
500g filo pastry (12 sheets measuring 30cm x 30cm)
150g unsalted butter, melted
2 tsp nigella seeds

Ingredients:

Heat the oven to 160C. Rub the lamb all over with two teaspoons of the berbere, two tablespoons of oil and half a teaspoon of salt. Put in a high-sided baking dish, cover securely with foil and bake for three and a half to four hours, turning once or twice along the way. The meat should be falling off the bone and soft all the way through. Once cool enough to handle, shred the meat finely: you should end up with 450-500g.
Meanwhile, heat three tablespoons of oil in a large saute pan on a medium-high flame, then fry the onion, stirring frequently, for eight minutes, until soft and golden brown. Add the garlic, barberries and the remaining teaspoon of berbere, and fry for two minutes more, until aromatic. Add the meat, potato, maple syrup and three-quarters of a teaspoon of salt, and cook for six minutes, stirring often, until the potato is semi-cooked. Take off the heat, stir in the mint and cheese, and leave to cool. You should now have about 900g of filling.
Heat the oven to 180C. Take two sheets of filo pastry, brush them with butter, then overlap the shorter ends to make one long sheet that is 60cm long x 30cm wide. With the long edge facing you, take 100g of the filling and spoon it evenly in a line along that edge. Carefully roll up the filo, encasing the filling, to make one long sausage. Next, starting at one end, roll the sausage into a tight coil, or “snail”. Transfer to a large baking tray (about 32cm x 32cm), and repeat with the remaining pastry and filling. Brush the snails all over with the remaining butter, sprinkle with the nigella seeds and a pinch of salt, and bake for 35-40 minutes, until golden brown.
Serve warm with salad and yoghurt for dipping.

Source : Ottolenghi, https://www.theguardian.com/lifeandstyle/2018/jun/09/yotam-ottolenghi-lamb-recipes

Ethiopean Spicy Chicken & Egg Stew (Doro Wat)

Serves 8-10.

Ingredients:

1kg Onions, finely diced
6 Chicken Thighs
100ml White Vinegar
1 Lemon, juiced
100ml Olive Oil
3 tbsp Niter Kibbeh (butter can be used as an alternative)
6 tbsp Ethiopean Berbere spice mix (yes, 6 tbsp!)
6 Eggs, hard-boiled
Injera bread OR steamed rice, to serve (optional)

Ingredients (Spice Mix):

2 tbsp Cardamom Seeds 2 tbsp Nigella Seeds 2 tbsp Ajowan or fennel seeds 2 tsp Black Peppercorns 2 tbsp Salt

Instructions:

In a large, heavy-set sauce pan, over low-medium heat, cook onion, covered, for 1 hour. Stir occasionally but do not add any oil or liquid.
Meanwhile,...
- Remove the shells from the hard-boiled eggs, cut shallow vertical grooves into the eggs to ensure the flavour seeps in. Set aside.
- In a mortar, grind the spice mix ingredients together until you get a fine powder. Set aside.
- Cut up the chicken thighs into bite sized pieces and marinate in a bowl with the vinegar and lemon juice for 10-15 mins.
After the onion has cooked for an hour, add the olive oil, niter kibbeh (or butter) and berbere spice. Stir well until combined.
Drain the chicken and add to the onion mixture. Bring the mixture to the boil, then reduce the heat to a simmer.
Blend in the spice mix into the chicken and onion stew.
Simmer until the chicken is cooked through, ensuring that the onion does not stick to the bottom of the pan. Season to taste.
Remove the stew from the heat and fold in prepared hard-boiled eggs.
The stew can be served immediately with steamed rice or bread (injera ethiopian bread is delicious with it!) but it's even better the next day once the spices have further seeped into the food.

Ethiopean Spicy Beef Tibs

Serves 4

Ingredients:

500g Beef Sirloin, cut into 1/2 inch cbes
2 + 2 + 2 tbsp Olive Oil
1 tbsp Ethiopian Berbere spice mix
Salt, to taste
2 Large Tomatoes diced
1 Onion, diced
2 tbsp Fresh Ginger, grated
4 Garlic Cloves, finely minced
1 Green Chili or Jalapeno, minced
Injera bread OR steamed rice, to serve (optional)

Instructions:

In a large bowl, combine the beef cubes, 2 tbsp olive oil, berbere and salt. Set aside to marinate for 30 mins.
In a medium sacepan, over medium heat, warm 2 tbsp olive oil.
Add onions to the saucepan and cook for 5 mins. Then add the ginger and garlic for 1 minute. Then add in half of the diced tomatoes and cook mixture for another 5 minutes. Set mixture aside and clean saucepan.
Reheat the saucepan with 2 tbsp olive oil over high heat. When hot, add in the meat and green chili. Sear the meat on all sides until it is just browned so the meat is medium-rare. Remove meat from pan and set aside for 5-10 mins.
Return onion and tomato mixture to pan, add the remaining diced tomatoes and set heat to low just enough to warm up the mixture. Once the meat has finished resting, fold meat into mixture, then remove the pan from heat.
Serve warm with desired bread or rice as optional sides. This dish also be served with Ethiopean Cabbage & Carrot as a side.

Ethiopean Yellow Split Peas with Turmeric Sauce (Yekik Alicha)

Makes about 3 cups.

Ingredients:

1 cup Dried Yellow Split Peas, washed
1/4 cup Canola oil
1 Yellow Onion, finely minced
1 tbsp Fresh garlic, crushed and finely minced
1 tbsp Fresh ginger, grated
1/2 tsp Turmeric
3 cups (750 mL) Water + more as needed
3/4 tsp Sea salt, or to taste
Thinly sliced jalapenos (optional garnish)
1 Red Bell Pepper / Capiscum, finely chopped (optional garnish)

Instructions:

Place split peas in medium saucepan covered with water. Bring to boil over high heat. Continue boiling for 5 minutes. Set aside until ready to use. Then drain before using.
In medium saucepan, heat oil over medium. Add onions. Cook, stirring, for 8 minutes.
Add garlic and ginger. Cook, stirring, 1 minute.
Stir in turmeric, then drained split peas. Cook, stirring, 1 minute.
Add 3 cups (750 mL) water. Raise heat to high. Bring mixture to boil.
Cook, stirring occasionally, adding more water if needed, until split peas are very soft and stew is thick and not soupy, about 30 minutes.
Season with salt to taste.
If desired, serve garnished with jalapenos and bell peppers.

Sudanese Beef Mince & Peanut Butter Toastie

Ingredients:

2 tbsp vegetable oil
500 g beef mince
1 tbsp ground cumin
1 star anise
1 cinnamon stick
2 green cardamom pods
2 garlic cloves, finely chopped
1 onion, grated
1 tomato, grated
1 tbsp brown sugar
1 long green chilli, seeded and finely chopped
45 g (1/2 cup) dessicated coconut, toasted
2 tbsp crunchy peanut butter, or to taste
1 tbsp sherry vinegar
4 pieces injera bread
8 slices paneer cheese

Ingredients (Veggie Toppings):

1 cup shredded wombok (Chinese cabbage)
1 carrot, grated
2 spring onions, thinly sliced
1/2 cup coriander leaves

Instructions:

Heat the oil in a heavy-based saucepan over high heat. Add the mince and cook, breaking it up with a wooden spoon for 5 minutes or until browned.
Add the spices and garlic, reduce the heat to medium and cook for a few minutes or until fragrant. Stir in the onion, tomato, sugar, chilli and coconut.
Add enough water to loosen the mixture, then reduce the heat to low cook for a few more minutes or until slightly thickened. Add the peanut butter to taste, then adjust the flavour with the sherry vinegar. Remove from the heat and set aside.
Mix together the veggie toppings ingredients.
To assemble, spread one quarter of the beef over the bottom half of a piece of injera bread. Top with a quarter of the veggies toppings and two slices of paneer. Fold over the bread to enclose the filling.
Cook in a sandwich press until toasted and golden. Repeat with the remaining fillings and bread.
Cut into wedges and serve.

Source : No recipe alterations. https://www.sbs.com.au/food/recipe/sudanese-beef-and-peanut-butter-toastie/8xo7ziwpe

Sudanese Peanut Butter Chicken Curry

Serves 4
Preparation: 20 minutes / Cooking: 30 minutes
Difficulty level: Easy

Ingredients:

1 tbsp ghee
1 tbsp olive oil
1 large brown onion, finely chopped
1 green capsicum, finely chopped
3 garlic cloves, crushed
500 g chicken thigh fillets, cut into 2–3 cm chunks
2 bird’s eye chillies, thinly sliced, plus extra to serve
1 tbsp tomato paste
1/2 cup smooth peanut butter
1 cup (250 ml) chicken stock (or water)
Coriander leaves, to serve
Lebanese bread or cooked rice, to serve

Ingredients (For the spices):

1 tsp smoked paprika
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 tsp black pepper
1 1/2 tsp salt

Instructions:

Heat the ghee and olive oil in a large, heavy-based saucepan. Add the onion and capsicum and cook, stirring occasionally, until softened.
Stir through the garlic and cook for 1 minute, or until fragrant.
Add the chicken and cook, stirring occasionally, until browned.
Add the spices and sliced chilli to the pan. Cook for 2–3 minutes, or until fragrant.
Stir in the tomato paste and cook for 1 minute, then add the peanut butter and chicken stock (or water).
Reduce the heat to low and cook, stirring occasionally, for 25–30 minutes, or until the chicken is cooked through and the sauce is thickened.
Season with salt and pepper to taste, then remove from heat.
Garnish with coriander leaves and extra sliced chilli. Serve with Lebanese bread or rice.

Source: Minor amendment made. SBS – Sudanese Peanut Butter Chicken Curry