Cooking Together Middle Eastern – Recipes – Batata Harra, Chicken Tawook Style, Shirazi Salad, Date & Ginger Crumb Baklava
Family Cooking Together Middle Eastern Recipes
Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas.
You Cooked:
- Main: Chicken Tawook Style with Shirazi Salad and Batata Harra
- Dessert: Date & Ginger Crumb Baklava
Chicken Tawook Style
Ingredients – Serves 2:
- – Teaspoon each of oregano, ginger cumin and paprika
- – 1 clove of garlic, minced
- – Juice and zest of 1 lemon
- – Salt & Pepper
- – Chicken, either 2 boneless thighs each or a thigh and a leg on the bone
Method:
- Mix the spices, 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.
- Using a non-stick pan, sear the chicken and make sure you get plenty of colour on it. You can then pop the whole pan into the oven for about 20minutes at 180C. If your pan isn’t ovenproof, then you will need to transfer to a suitable oven tray.
Batata Hara
Ingredients – Serves 2:
- – 6 medium-sized potatoes, peeled. You could also use new potatoes.
- – 3 tbsp olive oil
- – 2 garlic cloves, minced
- – 2 tsp coriander seeds or a little more than 1 tsp ground coriander
- – 1 tsp crushed red pepper flakes, more for later
- – 2 tsp ground turmeric
- – 1 lime, juice of
- – 1 cup chopped fresh coriander leaves
- – 1 cup chopped fresh parsley leaves
- – 1 cup chopped fresh dill
- – Salt and pepper
Method:
- Peel the potatoes and place them 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 smaller bite-size cubes or pieces.
- Heat the olive oil in a cast-iron skillet on medium. Stir in the garlic, red pepper flakes and coriander seeds. 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 cilantro, parsley, and fresh dill. Cook for 4 more minutes. Add salt and black 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.
Shirazi Salad
Ingredients – serves 2 – quantities are approximate in this recipe, use up what you have!
Ripped up, or rough chopped 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
Method
- Prepare your vegetables, rip up your herbs (or rough chop, especially the chives)
- Mix all together, then add the lemon juice, olive oil and seasoning – taste, adjust, serve!
Date and Ginger Crumb Baklava
Ingredients – Serves 2:
- 4 sheets Filo pastry
- 100g Medjool Dates
- 20g Ginger Biscuits
- 100 ml honey
Method:
- Lay a sheet of filo on a baking tray and drizzle honey over the top.
- Smash up the ginger biscuits and sprinkle on top.
- Chop up the dates into small pieces and scatter over the top.
- Cover in more filo sheets and repeat 3 times
- Roll up tightly and place in the centre of your baking tray
- Cover in remaining honey and ginger crumb.
- Bake for 12-15 mins on 150
- Remove and serve.
We hope you enjoyed the class!
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