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 dishes at home.
You Cooked:
- Main & Side: Saffron Chicken with Shirazi Salad, Khobz Flatbread and Moroccan Cherry Tomato Sauce;
- Dessert: Date & Ginger Baklava
Saffron Chicken
For vegan and vegetarian 1/2 cauliflower cut into steaks.
Serves: People
Ingredients
- 1 pinch Saffron to taste
- 2 Lemon juice
- 50 g Natural yoghurt
- Sea salt a pinch or taste
- Cracked black pepper a pinch or taste
- 330 g 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 an oven proof 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.
Shirazi Salad
Serves: Servings
Ingredients
- 5 g Fresh parsley 1 tbsp, chopped
- 5 g Fresh Coriander 1 tbsp, chopped
- 5 g Fresh mint 1 tbsp, chopped
- 5 g Fresh Chives 1 tbsp, chopped
- 1/2 Red onion small and finely diced
- 1/3 Cucumber diced
- 50 g Cherry tomatoes about 5 halved
- 3 Radish sliced
- 1 tsp Extra virgin olive oil
- 1 tbsp Pomegranate seeds
- 1/2 Lemon juice
- Sea salt to taste
- Cracked black 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!
Moroccan Cherry Tomato Sauce
Serves: People
Ingredients
- 2 tbsp Olive oil
- 1/2 Banana shallot finely diced
- 1 clove Garlic finely chopped
- 5 g Tomato purée 1 tsp
- 1/4 tsp Harissa paste
- 250 g Cherry tomatoes cut in half
- 100 ml Water or more if needed
- 1/2 tsp Caster sugar
- 1/4 tsp Ground Cumin
- 1/4 tsp Smoked paprika
Method
- Heat a pan over a medium heat with the olive oil. Sauté shallot for 4-6 minutes until tender and lightly browned. Add the garlic, tomato puree, harissa paste and sugar. Fry for two minutes.
- Move everything out to the sides of the pan and add the spices to the centre. Toast for 30 seconds, then stir to combine.
- Add the cherry tomatoes and cook until they burst and blister, then add the water and allow to simmer until thick and sticky.
- Season to taste with salt and fresh black pepper.
Middle Eastern Khobz Flatbread
Serves: People
Ingredients
- 175 ml Water tepid
- ½ tsp Fast action dried yeast
- 1 tbsp Extra virgin olive oil
- 300 g Strong white bread flour plus extra for dusting
- 5 g Caster sugar 1 tsp
- ½ tsp Sea salt
- 1 tsp 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.
Date and Ginger Crumb Baklava
Serves: People
Ingredients
- 4 sheets Filo pastry
- 100 g Medjool Dates
- 20 g Ginger Biscuits recipe below
- 100 ml Honey
- 100 ml Double cream
- 1 tsp Lemon
- 1 tsp Lime
- 1 tsp Orange Blossom Water Or Rose water
Method
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
- Whip double cream in a bowl and add a teaspoon or your chosen flavour, lemon, lime, rosewater or orange blossom.
- Remove and serve.
Gingerbread Biscuits
Serves: People
Ingredients
- 350 g Plain flour
- 1 tsp Bicarbonate of soda
- 2 tsp Ground ginger
- 1 tsp Ground cinnamon
- 125 g Unsalted butter
- 175 g Light brown sugar
- 1 Egg
- 4 tbsp Golden syrup
Method
Method
- Sift together the flour, bicarbonate of soda, ginger and cinnamon
- melt butter, sugar & syrup in a pan
- Add flour and combine
- Add beaten egg
- Rest mixture briefly
- can be kept in clingfilm and in the fridge and used from cold
- Preheat the oven to 180c/350f/gas 4. Line two baking trays with greaseproof paper.
- Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface.
- Using cutters, cut out the gingerbread men shapes and place on the baking tray, leaving a gap between them
- Bake for 12-15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling.
We hope you enjoyed the class!
If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk
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