Middle Eastern Class and Meal Recipes
We hope you loved your Cooking Together experience. You’ll find your recipes below, ready to bring to life and enjoy all over again.
We hope you enjoyed your Middle Eastern cookery class, if you have any questions for chef please do ask and we’ll get back to you as soon as possible.
- Lamb Kofta; Mint Sauce; Shirazi Salad; Khobz Flatbread;
- Saffron Chicken; Batata Hara; Cherry Tomato Sauce; Kuku Sabzi and Whipped Feta
Additional Recipes to Try:
Babba Ganoush; Hummus
[P] Protein [V] Vegetables [S] Store Cupboard
Lamb Koftas
For vegan and vegetarian replace the mince with 1/2 pack of Puy lentils.
Servings: 2 People
Ingredients
- 200 g [P] Lamb mince or 1/2 pack of Puy lentils
- 1 tsp [S] Cumin powder
- 1 tsp [S] Coriander powder
- 1 tbsp [V] Fresh coriander extra for garnish
- [S] Salt a pinch to taste
- [S] Pepper a pinch to taste
Mint Yoghurt
- 50 g [P] Natural yoghurt
- 20 g [V] Fresh mint
- 1 tbsp [V] Pomegranate seeds.
Method
- Mix all the kofta ingredients together thoroughly. This is the same for the vegetarian version.
- Shape by hand – you can do long and thin sausage/ kebab style, or roll into balls and flatten into patties.
- To make the yoghurt – fine slice the mint. Mix all together.
- To Cook, place a frying pan on a high heat and cook until brown on each side of the kofta, you want a bit of charring.
- Serve with some fresh coriander garnish and the mint yoghurt on the side.
Shirazi Salad
Servings: 2 Servings
Ingredients
- 20 g [V] Fresh Parsley chopped
- 20 g [V] Fresh Coriander chopped
- 20 g [V] Fresh Mint chopped
- 20 g [V] Fresh Chives chopped
- 1/2 [V] Red onion small and finely diced
- 1/3 [V] Cucumber diced
- 5 [V] Cherry tomatoes halved
- 3 [V] Radish sliced
- 1 tsp [S] Extra virgin olive oil
- 1 tbsp [V] Pomegranate seeds
- 1/2 [V] Lemon juice
- [S] Salt to taste
- [S] Pepper to taste
Method
- Prepare your vegetables, chop your herbs and place in a mixing bowl.
- Mix all together, then add the lemon juice, olive oil and seasoning – taste, adjust, serve!
Khobz Flatbread
Servings: 2 People
Ingredients
- 175 ml [S] Water tepid
- 1/2 tsp [S] Fast action dried yeast
- 1 tbsp [S] Extra virgin olive oil
- 300 g [S] Strong white bread flour plus extra for dusting
- 1/2 tbsp [S] Caster sugar
- 1/2 tsp [S] Salt
- 1 tsp [S] Za'atar seasoning Optional
Method
- Pour the water into a mixing bowl and stir in the yeast until dissolved.
- Add the oil, flour, sugar and salt, mix everything and form a quite firm dough, adding more water if too dry, and more flour if too wet.
- Leave for 10 minutes covered before kneading it until smooth.
- Transfer into a floured bowl, cover and leave to prove for 60 minutes.
- Divide the dough into 4 equal pieces and shape into balls.
- Cover the balls and rest for 10 minutes.
- Flour the surface and roll them about 1 cm thick.
- Cover the rolled flatbread and rest for another 10 minutes.
- Meanwhile, place a non-stick frying pan on medium to high heat and get it smoking hot.
- Place one or two flatbread at time into your pan and cook on each side for roughly 2 minutes.
- Good indicator, when to flip, is when you start to see bubbles forming.
- Get a clean tea towel and stack your flatbreads in it and wrap tightly.
- Rest in the towel for 5 minutes, this will soften the flatbreads.
Saffron Chicken
For vegan and vegetarian 1/2 cauliflower cut into steaks.
Servings: 2 People
Ingredients
- 1 pinch [S] Saffron to taste
- 2 [V] Lemon juice
- 50 g [P] Natural yoghurt
- [S] Salt a pinch or taste
- [S] Pepper a pinch or taste
- 2 [P] Chicken thighs skinless and boneless or 1/2 cauliflower cut into steaks
Method
- Mix the yoghurt, saffron powder and lemon juice with some seasoning. Taste and adjust accordingly. Smear all over the chicken. Set to one side for a while or even cover and put in the fridge over night.
- Use a frying pan, heat to high and make sure you get plenty of colour on your chicken. You can then pop the whole pan into the oven for about 20-25 minutes at 180℃ – always check juices are clear before serving chicken.
Moroccan Cherry Tomato Sauce
Servings: 4 People
Ingredients
- 1 tbsp [S] Extra virgin olive oil
- 1/2 [V] Red onion thinly sliced (about 1/2 cup)
- 1 clove [V] Garlic finely chopped
- 1 [V] Red chilli chopped
- 1/2 tbsp [S] Tomato purée with a pinch of sugar
- 250 g [V] Cherry tomatoes or similar amount of chopped tinned tomatoes
- 60 ml [S] Water or more if needed
- 2 tbsp [V] Fresh coriander chopped
- 1/2 tsp [S] Palm sugar or brown sugar
- 1/4 tsp [S] Turmeric powder
- 1/4 tsp [S] Cumin powder
- 1 tsp [S] Red pepper flakes
Method
- Heat oil in medium pan. Sauté onions for 4-6 minutes until tender and lightly browned. Add garlic, spices, tomato paste (with a pinch of sugar). Stir and cook for 1 minute.
- Add cherry tomatoes, chilli and water. Bring to boil. Then lower heat to simmer, stirring occasionally. The total time will be about 10 minutes, after 5 minutes, help burst tomatoes by gently pressing with spatula or large spoon to burst them.
- Stir in sweet drop peppers and coriander. Continue cooking until tomatoes form a sauce the consistency you like. More cooking will make it thicker. Add more water to thin it out if needed. Taste and adjust seasonings e.g. more salt, sugar.
Batata Hara
Servings: 2 People
Ingredients
- 300 g [V] New potatoes
- 3 tbsp [S] Extra virgin olive oil
- 2 cloves [V] Garlic mashed or grated
- 1 tsp [S] Coriander powder
- 1 tsp [S] Red pepper flakes more for later
- 2 tsp [S] Turmeric powder
- 1 [V] Lime juice
- 25 g [V] Fresh coriander chopped
- 25 g [V] Fresh parsley chopped
- 25 g [V] Fresh dill chopped
- [S] Salt a pinch or taste
- [S] Pepper a pinch or taste
Method
- Place potatoes in a large pot with enough water to cover them. Bring to a boil and let them cook in the boiling water for 10 minutes or so. The potatoes should be cooked through but still firm.
- Drain the potatoes and let them cool briefly. Cut the potatoes in half or bite-size pieces.
- Heat the oil in a frying pan on medium heat. Stir in the garlic, red pepper flakes and coriander powder. Cook for 2-3 minutes then add the turmeric and the lime juice.
- Toss in the potatoes and mix well to coat. Add ½ of the fresh coriander, parsley, and fresh dill. Cook for 4 more minutes. Add salt and pepper, to your taste.
- Remove from heat and top with more red pepper flakes and the remaining fresh herbs. You can serve this potato salad warm or at room temperature.
Kuku Sabzi Fritters
Servings: 2 People
Ingredients
- 75 g [V] Fresh dill finely chopped
- 75 g [V] Fresh basil finely chopped
- 75 g [V] Fresh coriander finely chopped
- 3/4 tsp [S] Cumin powder
- 25 g [S] Breadcrumbs
- 2 tbsp [V] Dried cranberries
- 15 g [V] Walnut halves lightly toasted and roughly chopped
- 4 [P] Egg large and beaten
- 30 ml [S] Vegetable oil for frying
- [S] Salt to taste
Method
- Place all the ingredients, apart from the oil, in a large bowl with ½ teaspoon of salt. Mix well to combine and set aside for a few minutes to allow the bread to soak into the egg.
- Put 2 tablespoons of oil into a large non-stick pan and place on a medium high heat. Once hot, add ladles of batter to the pan. Do 4 fritters at a time, if you can – you want each of them to be about 12cm wide – otherwise just do 2 or 3 at a time.
- Fry for 1–2 minutes on each side, until crisp and golden-brown. Transfer to a kitchen paper-lined plate and set aside while you continue with the remaining batter and oil.
Whipped Feta, Middle Eastern
Servings: 2 People
Ingredients
- 200 grams [P] Feta cheese
- 3 tbsp [P] Greek yoghurt
- 3 tbsp [S] Extra virgin olive oil
- 1 [V] Persian cucumber
- 1 [V] Tomato
- 2 g [V] Walnuts
- 2 [V] Radishes
- 10 g [V] Fresh mint
- 1 tbsp [V] Pomegranate seeds
Method
- Dice the cucumber and tomato into small cubes. Make sure to pat dry the tomato to remove the excess water. Slice the radish into thin slices. Leave ingredients on the side for now
- Crumble the block of feta cheese into smaller pieces and place in a food processor or blender.
- Add Greek yogurt, 2 teaspoon of olive oil and blend until smooth. Check the consistency, it should be thick and creamy. If it’s too clumpy, add another tablespoon of yogurt and another teaspoon of olive oil and blend again (optionally use fork to mash your feta and whisk to whip it up).
- Spoon the creamy whipped feta dip onto a clean large board and make swirl designs using the back of the spoon.
- Add toppings by first sprinkling the cucumbers and tomatoes, followed by the radish. Crumble over the walnuts and tear the fresh mint leaves on top
- Lastly, garnish with a drizzle with extra virgin olive oil and serve with bread. Go for a dip with your bread or a knife and enjoy your Persian Whipped Feta “Butter” Board!
Babba Ganoush - Additional Recipe
Aubergine puree with added smokiness.
Servings: 2 People
Ingredients
- 2 [V] Aubergine large
- 4 cloves [V] Garlic mashed or grated
- 2 tbsp [P] Greek yoghurt
- 1 tbsp [S] Cumin powder
- [S] Salt to taste
- [S] Pepper to taste
- 2 tbsp [S] Tahini paste
- 2 [V] Lemons zest and reserve juice
- 2 tbsp [S] Extra virgin olive oil
Method
- Place aubergine in the oven on 180℃ for 40 minutes or until soft
- In a bowl add all the ingredients, and mash with a fork – serve with flat breads
Hummus - Additional Recipe
Servings: 2 People
Ingredients
- 400 g [S] Chickpeas 1 tin, drained
- 60 ml [V] Lemon juice
- 60 ml [S] Tahini paste well-stirred
- 1 cloves [V] Garlic mashed or grated
- 2 tbsp [S] Extra Virgin Olive oil
- 1/2 tsp [S] Cumin powder
- [S] Salt to taste
- 30 ml [S] Water
- 1/16 tsp [S] Sumac or paprika, pinch to taste
Method
- In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
- Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice.
- Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
- Open, drain, and rinse the chickpeas.
- Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
- Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
- Salt to taste.
- Serve hummus with a drizzle of olive oil and dash of sumac.
- Store homemade hummus in an airtight container and refrigerate up to one week.
We hope you enjoyed the class!
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