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Middle Eastern Cooking Together – Kofta; Batata Harra; Saffron Chicken; Posset

We hope you enjoyed your cooking together cookery class at Food Sorcery, if you have any questions for chef please ask and we’ll get back to you as soon as possible

Starter: Lamb Koftas with oven baked Batata Harra

Main: Saffron Chicken with Shiraz Salad

Desert: Lemon Posset

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. 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.

Oven roasted Middle Eastern Potatoes – Batata Harra

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



Saffron Chicken/Hake/Cauliflower

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.
  • OR
  • 250g firm white fish such as Hake
  • OR
  • 1/2 cauliflower cut into steaks


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

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


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!

Lemon Posset

You could crush up biscuits of your choice and put in the bottom of the glass. 

Ingredients: Serves 2

  • ·      300ml of double cream
  • ·      60g caster sugar
  • ·      1 juicy lemon


  1. 1. Squeeze the lemon
  2. 2. Bring the cream and sugar to the boil (careful it should just boil but not boil over). Once you see it boil – stay there and boil for exactly 3 minutes.
  3. 3. Take the pan off the heat and whisk in the lemon juice
  4. 4. Strain this into a jug and leave to cool for 20minutes.
  5. 5. If you wish to put a crumbled biscuit in the bottom of the receptacle – this is the time to do it. If not gently pour the cream into the glasses.
  6. 6. Refrigerate for 6 hours minimum.
  7. Serve with fruit and edible flowers

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