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Cooking Together Middle Eastern Recipes – Kofta; Saffron Chicken;

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:

  1. Starter: Lamb Koftas with Shirazi Salad and Mint Yoghurt, Khobz Flatbread
  2. Main: Saffron Chicken with Batata Harra and Moroccan Cherry Tomato Sauce;
  3. Dessert: Click here for the Food Sorcery favourites

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

Method

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

To Cook

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

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

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!

Khobz Flatbread – starter

Ingredients – Makes 10

  • 350ml of warm water (might need a little bit more, depending on strength of your flour)
  • 1tsp of fast action dried yeast
  • 2tbsp of extra virgin olive oil
  • 600g strong white bread flour (plus extra for dusting)
  • 1tbsp of caster sugar
  • 1tsp of fine salt

Method

Pour the water into a mixing bowl, 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, more flour if too wet.

Leave for 10 minutes covered before kneading it until smooth.

Transfer into a floured bowl, cover and leave to proof for 60 minutes.

Divide the dough into 10 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 if start seeing bubbles on top.

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

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.

For Veggie Version

  • – 1/2 cauliflower cut into steaks

Method:

  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.  
  3. 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.

Batata Hara

Ingredients – Serves 2:

  • – 6 medium-sized gold potatoes, peeled
  • – 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:

  1. 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.
  2.  
  3. Drain the potatoes and let them cool briefly. Cut the potatoes in smaller bite-size cubes or pieces.
  4.  
  5. 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.
  6.  
  7. 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.
  8.  
  9. 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.

Moroccan Cherry Tomato Sauce

Ingredients – Serves 2:

  • – 1 tablespoon olive oil
  • – 1/2 medium onion, thinly sliced (about 1/2 cup)
  • – 1 clove garlic, finely chopped 1 tsp
  • – 1 red chilli, chopped
  • – 1/2 tablespoon tomato paste plus a pinch of sugar
  • – 2 cups cherry tomatoes or similar amount of chopped tinned tomatoes
  • – 1/4 cup water or more as needed
  • – 2 tablespoon chopped fresh coriander
  • – ½ tsp of palm sugar
  • – ½ a jar of sweet drop marinated chilli peppers, drained
  • – 1/4 teaspoon turmeric
  • – 1/4 teaspoon cumin
  • – 1tsp of pepper flakes (Turkish)

Method:

  1. 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.
  2.  
  3. 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 (careful not to squirt yourself).
  4.  
  5. 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.

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