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Meat Free Monday – Middle Eastern Recipes

Our 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:

  • Hummus
  • Tatziki
  • Baba Ganoush
  • Zaatar Halloumi;
  • Flatbread
  • Batata Hara
  • Saffron Aubergine
  • Moroccan Cherry Tomato Sauce
  • Shirazi Salad

Baba Ganoush


  • 2 medium aubergines
  • 40ml extra virgin olive oil
  • ÂĽ tsp ground coriander
  • ÂĽ tsp ground cumin
  • 2 tbsp tahini
  • 1 large lemon , juiced
  • ½ small bunch parsley , finely chopped


Put the aubergines on a baking sheet and bake at 180 for 35-40 mins or until completely softened. Set aside and leave to cool completely.

Once your aubergines are cool enough to handle, cut lengthways and scoop out the flesh. Mix with a fork or blender with 30ml of the oil, the coriander, cumin, tahini, lemon and half the parsley. Season and pulse the flesh three or four times to create a chunky textured dip.


  • Ingredients
  • 150g Greek yoghurt
  • 1/2 cucumber
  • 2 – 4 crushed garlic cloves
  • 1 tbsp olive oil
  • 1 tsp lemon juice (or white wine vinegar)
  • 1 tsp chopped or dried mint (or dill)
  • 1/2 tsp salt
  • Pepper to taste


Peel cucumber, cut in half lengthways and de-seed using a teaspoon, then coarsely grate.

Squeeze the water from the cucumber, then mix with the yoghurt, garlic, oil and lemon.

Add the chopped herbs and season to taste. 

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


  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.
  3. Drain the potatoes and let them cool briefly. Cut the potatoes in smaller bite-size cubes or pieces.
  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.
  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.
  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.

Saffron Aubergine

Ingredients – Serves 2:

  • – a pinch of saffron
  • – 1x aubergine, sliced
  • – Juice and zest of 1 lemon
  • – 1tsp of harissa
  • – 1tbsp of Greek yoghurt
  • – Salt & Pepper
  • – Oil for cooking


  1. Mix harissa, saffron, lemon juice and zest and yoghurt and coat the aubergine.
  3. Cover with cling film and refrigerate ideally overnight.
  5. Turn your oven on to 180C.
  7. Place a non-stick pan over high heat and add a splash of olive oil to it.
  9. Pan-fry the aubergines until golden brown on both sides and transfer them to the oven.
  11. Bake until soft and creamy.

Zaatar Halloumi

Ingredients – Serves 2:

  • – 1x block of halloumi, sliced into thick wedges
  • – 1tsp of olive oil
  • – 2tbsp of hummus
  • – 1tbsp of zaatar
  • – Chopped herbs to garnish (coriander, mint, parsley and mint)


  1. Preheat a non-stick pan on medium heat and add the oil.
  3. Sauté the halloumi on both sides until golden brown.
  5. Leave on the side to cool own slightly and spread hummus on top.
  7. Finish with a sprinkle of zaatar and chopped herbs.

Moroccan Cherry Tomato Sauce


  • – 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 teaspoon harissa paste
  • – 1/2 tablespoon tomato paste plus a pinch of sugar
  • – 2 cups cherry tomatoes (1 pint) (about 3/4 lb)
  • – 1/4 cup water or more as needed
  • – 2 tablespoon chopped fresh coriander
  • – 1/4 teaspoon turmeric
  • – 1/4 teaspoon cumin
  • – 1/2 teaspoon paprika or smoked paprika I use half and half


  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) and harissa. Stir and cook for 1 minute.
  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).
  5. Stir in 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, harissa.


Ingredients – Makes 1 Large Cup:

  • – 1 can chickpeas 
  • – 1/4 cup (60 ml) fresh lemon juice, 1 large lemon
  • – 1/4 cup (60 ml) well-stirred tahini
  • – 1 small garlic clove, minced
  • – 2 tablespoons (30 ml) extra-virgin olive oil
  • – 1/2 teaspoon ground cumin
  • – Salt to taste
  • – 2 to 3 tablespoons (30 to 45 ml) water
  • – Dash ground paprika or sumac


  1. 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.
  3. 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.
  5. 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.
  7. 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.
  9. Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.

Shirazi Salad

Ingredients – Serves 2:

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



  • 100g Self Raising Flour
  • 1/2 tsp Baking Powder
  • 100g Greek Yoghurt 
  • Olive Oil
  • Salt & Pepper to Taste


  1. Combine all ingredients in a mixing bowl or stand mixer and work together
  2. Once a rough ball is formed, transfer to a floured surface and kneed for 2 minutes
  3. Split into 4 for small flatbreads or 2 for larger ones and cook in a hot frying or griddle pan until golden and charred. 

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