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Middle Eastern – Lamb Kofta; Saffron Chicken; kuku Sibzamini Potatoes; Shirazi Salad; Babba Ganoush;

We hope you enjoyed your Middle Eastern cooking together evening, if you have any questions for chef please do ask and we’ll get back to you as soon as possible.

Things you will be making:

Lamb Kofta;  Mint Yoghurt; Flatbread; Saffron Chicken; Kuku Sibzamini Potatoes; Shirazi Salad; Babba Ganoush

Lamb Koftas

Ingredients – serves 2

  • – 150g lamb mince
  • – Teaspoon each of cumin powder, coriander powder
  • – Small handful of fresh coriander, extra for garnish
  • – Salt & Pepper

Veggie Version

  • – Drained and crushed chickpeas

Minty Yoghurt

    • – Small pot of plain yoghurt
    • – Handful mint leaves
    • – Fresh Pomegranate or a pot of seeds


  1. 1. Mix all the kofta ingredients together thoroughly. This is the same for the lamb or chickpea version.
  2. 2. Shape by hand – you can do long and thin sausage/ kebab style, or roll into balls and flatten into patties.
  3. 3. To make the yoghurt – fine slice the mint, extract the pomegranate seeds. Mix all together. 

To Cook

  1. 1. Use a griddle pan ideally, although a frying pan is fine.
  2. 2. Heat to high, then brown each side of the kofta, you want a bit of charring. 
  3. 3. Serve with some fresh coriander garnish and the minty yoghurt on the side.

Yoghurt Flatbread

Ingredients – Serves 1:

  • – 70g Self-Raising Flour (plus more for dusting)
  • – 70g Natural Yoghurt
  • – Tbsp Oil


  1. 1. Sieve flour into a mixing bowl.
  2. 2. Add natural yoghurt and spoon of oil and mix until a dough is formed.
  3. 3. Flour the worktop and roll dough into desired shape. A thinner dough is best as it takes less time to cook.
  4. 4. Heat a little oil in a frying pan till golden brown. They should blister and char.

Saffron Chicken

Ingredients – serves 2

  • – Powdered saffron – you need very little
  • – Juice of 2 lemons
  • – Plain yoghurt, we used the remainder of the pot from the dip.
  • – Salt & Pepper
  • – Chicken, either 2 boneless thighs each or a thigh and a leg on the bone.


  1. 1. 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 fridge over night.
  2. 2. Using the same griddle pan, heat to high and make sure you get plenty of colour and lines into your chicken.  You can then pop the whole pan into the oven for about 30minutes at 160C.   We are  doing at 160C as the rice cooks at this temperature – if you were only cooking the chicken, adjust to 180C and it would take slightly less time – always check juices are clear before serving chicken.

Persian Potato Patties (Kuku Sibzamini)

These potato patties, make a wonderful side dish or snack.

Dried mint makes these patties delicious so don’t skip it if possible. Please don’t use fresh mint instead of dried in this recipe as the flavour and texture won’t be the same.

Ingredients – 6 servings:

  • – 4 medium to large potatoes
  • – 2 large eggs
  • – 1 tsp salt
  • – 1/4 tsp black pepper
  • – 1/4 tsp turmeric
  • – 1 tbsp dried mint
  • – 4 tbsp plain flour
  • – Vegetable oil for frying


  1. 1. Cook the potatoes by boiling or baking them. Mash the potatoes in a large bowl using a potato masher or a fork.
  2. 2. Add the eggs to the potatoes and mix well.
  3. 3. Add in salt, pepper, turmeric and dried mint. Stir well to combine.
  4. 4. Add in the flour, one tablespoon at a time. Mix after each addition.
  5. 5. The mixture should be thick enough to be handled but not doughy.
  6. 6. Heat the vegetable oil in a non stick pan over medium heat.
  7. 7. Shape the cakes and fry them in the hot oil in batches. Fry for about 3 to 5 minutes on each side until crispy. Place fried potato cakes on a kitchen towel to absorb their excess oil.

Shirazi Salad

Ingredients – serves 2:

Ripped up handful of each of the following

  • – Fresh Parsley, Coriander, Mint and Chives
  • – 1/2 a large red onion finely diced
  • – 1/2 cucumber diced
  • – 100g cherry tomatoes halved
  • – 2 radishes sliced
  • – Splash of olive oil
  • – Pomegranate seeds
  • – Juice 1/2 lemon
  • – Salt & Pepper


  1. 1. Prepare your vegetables, rip up your herbs (or rough chop, especially the chives)
  2. 2. Mix all together, then add the lemon juice, olive oil and seasoning – taste, adjust, serve!

Babba Ganoush

A yummy aubergine puree with added smokiness.

Ingredients – Serves 4:

  • – 2 Large aubergines
  • – 4 Garlic cloves pureed
  • – 2 Tablespoons of yoghurt thick (my preference not traditional)
  • – 1 tablespoon of ground cumin
  • – Sea salt to taste
  • – Black pepper to taste
  • – 2 tablespoons of Tahini paste
  • – Zest of 2 Lemons – reserve juice
  • – 2 tablespoons of good olive oil


  1. 1. Place aubergine in the oven on 180C for 40 minute or until soft
  2. 2. In a bowl add all the ingredients, and mash with a fork – serve with flat breads

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