Cooking Together Middle Eastern Recipes
We hope you loved your Cooking Together experience. You’ll find your recipes below, ready to bring to life and enjoy all over again.
- Starter: Khobz Flat Bread, Lamb Arayes, and Sumac Yoghurt
- Main: Chicken (or Cauliflower) Shawarma with Pomegranate Molasses, Fetoush Salad Batata Hara and Tahini Dressing.
- Dessert: Click here for a link to the Food Sorcery favourites
[P] Protein [V] Vegetables [S] Store Cupboard
Lamb (or Lentil) Arayes
For veggie/vegan option use puy lentils
Servings: 2 People
Ingredients
Spiced Filling
- 1/2 Onion small brown
- 100 g Lamb mince or 100g puy lentils (pre soak or use tin/packed)
- 1 cloves Garlic
- 1 1/2 tsp Fresh parsley
- 1 1/2 tsp Ground coriander
- 1 1/2 tsp Ground Cumin
- 1 1/2 tsp Smoked paprika
- Allspice a pinch to taste
- Cayenne pepper a pinch to taste
- 1 tsp Pomegranate molasses
- Sea salt a pinch to taste
Method
- 1 Khobz flatbread
- Sumac yoghurt
- Method
- Grate the onion & paste the garlic.
- Combine all the ingredients and mix thoroughly.
- Heat a large frying pan over a medium-low heat.
- Cut your flatbread in half, and open up.
- Stuff with the filling, making sure to flatten the filled bread.
- Brush with olive oil and fry for 2-3 minutes on each side until crispy and the meat (or lentils) is cooked through. Lower the heat if needed.
- Mix sea salt with 1tbsp olive oil and a pinch of zataar to brush over the breads before serving.
Sumac Yoghurt
Servings: 2 People
Ingredients
- 125 g Greek yoghurt
- 1 tsp Sumac spice
- 1 tsp Olive oil
- 1/4 Lemon juice
- 1 tsp Pomegranate seeds
Method
- Combine all ingredients and keep in the fridge until needed.
Khobz Flatbread
Servings: 2 People
Ingredients
- 175 ml Water tepid
- 1/2 tsp Fast action yeast
- 1 tbsp Extra virgin olive oil
- 300 g Strong white bread flour plus extra for dusting
- 1/2 tbsp Caster sugar
- 1/2 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.
Chicken (or Aubergine) Shawarma
For a veggie/vegan option us Aubergine
Servings: 2 People
Ingredients
- 500 g Chicken thighs skinless and boneless or 1 large Aubergine sliced into 6 slices lengthways
Marinade Ingredients
- 2 tsp Shawarma marinade spices
- 1 cloves Garlic crushed
- 1 tbsp Orange juice
- 1/2 Lemon juice
- 1 tbsp Olive oil
- 1 tsp Pomegranate molasses
Shawarma Marinade Spices – makes plenty to store for later
- 1/2 tsp Sea salt
- 1/2 tsp White pepper
- 1/2 tsp Allspice or ground cloves
- 1 tsp Ground Nutmeg
- 1 tsp Sumac spice
- 2 tsp Ground Cardamom
- 3 tsp Smoked paprika
To Cook
- 1 Orange
Method
- Heat the oven to 220.
- Marinade chicken – Combine the marinade ingredients in a bowl with the chicken make sure each piece is coated. Marinate up to 24 hours in the fridge. Same process for aubergine.
- Slice onion & tomatoes into 2cm rings.
- Start layering onion, chicken (aubergine), tomato on top of each other, place 1/2 an orange on top so juices run into the dish. Pour over any left over marinade. Use a skewer to secure the layers.
- Transfer to the oven and cook for 20 - 30 minutes until the chicken is tender.
- Set aside to rest for 5 minutes before serving.
Fattoush Salad
Servings: 2 People
Ingredients
- 1 Tomato large
- ¼ Cucumber
- 1 Spring onion
- 3 Radish
- 1 tbsp Fresh parsley
- 1 tbsp Baby leaf salad without rocket
- 3 Romaine lettuce leaves
- 1 tbsp Watercress optional
- 1 tbsp Fresh mint
- 1 tbsp Pomegranate seeds
- 1 tbsp Pomegranate molasses to drizzle
- 1 tsp Sumac spice
- 1 tbsp Olive oil to drizzle
- ½ Lemon to drizzle
- Sea salt to taste
Method
- Put a handful of mixed baby leaf salad into a bowl
- Chop the romaine lettuce into good sized squares
- Cut the tomatoes into medium bitesize chunks
- Slice the cucumbers and radishes into semi circles
- Finely chop the spring onion, parsley and mint leaves
- Pick a handful of watercress leaves, keep whole
- Sprinkle on the sumac and a good pinch of salt
- Add a drizzle of lemon and olive oil
- Add a tiny drizzle of pomegranate molasses and a handful of pomegranate seeds
Batata Hara
Servings: 2 People
Ingredients
- 300 g New potatoes
- 3 tbsp Extra virgin olive oil
- 2 cloves Garlic mashed or grated
- 1 tsp Ground coriander
- 1 tsp Red pepper flakes more for later
- 2 tsp Ground Turmeric
- 1 Lime juice
- 3 tbsp Fresh Coriander chopped
- 3 tbsp Fresh parsley chopped
- 3 tbsp Fresh dill chopped
- Sea salt to taste
- Cracked black pepper to taste
Method
- Place potatoes 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 half or bite-size pieces.
- Heat the oil in a frying pan on medium heat. Stir in the garlic, red pepper flakes and coriander powder. 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 coriander, parsley, and fresh dill. Cook for 4 more minutes. Add salt and 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.
Tahini Dressing
Servings: 2 People
Ingredients
- 75 ml Tahini
- 1/2 Lemon zested and juiced
- 30 ml Olive oil
- 1 cloves Garlic
- 1 tsp Maple syrup
- 1 tbsp Fresh Chives finely chopped
Method
- In a bowl, whisk together the tahini, lemon zest and juice, olive oil, grated garlic, maple syrup and a good pinch of salt and pepper.
- Whisk in 75ml water, until it’s a thick but pourable dressing.
- Stir in the chopped chives, or any other herbs you like.
We hope you enjoyed the class!
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