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Middle Eastern Cooking Together – Recipes

We hope you enjoyed your Middle Eastern cooking together evening, if you have any questions for chef please do ask and we’ll get back to you as soon as possible.

Starter: Lamb Koftas, Minty Yoghurt, Pomegranate

Main: Medjooled Rice, Saffron Chicken or Prawn, Shirazi Salad

Dessert: Pistachio Cake

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.

    Shape by hand – you can do long and thin sausage/ kebab style, or roll into balls and flatten into patties.

    To make the yoghurt – fine slice the mint, and using Dan’s technique, extract the pomegranate seeds. Mix all together. 

    To Cook

    Use a griddle pan ideally, although a frying pan is fine.

    Heat to high, then brown each side of the kofta, you want a bit of charring. 

    Serve with some fresh coriander garnish and the minty yoghurt on the side.

Medjooled Rice, Saffron Chicken or Prawn, Shirazi Salad

Medjooled Rice – serves 2

  • 100g jasmine rice, uncooked
  • Tablespoon of shelled pistachio, chopped
  • Tablespoon of flaked almonds
  • 1 garlic clove – fine chopped
  • Fresh dill – tablespoon
  • 1 tsp sumac powder
  • Oil


Using a suitable small pan or even a foil container – oil the pan (we are using a 6 inch cake tin)

Mix all the ingredients above together and into the oiled pan

Cover in water, there should be about 0.5cm more water than the top of the rice mixture

Into a preheated oven at 160C, will take about 45 minutes – we want the top to crisp up but if you prefer you could cover.  Check and if dry before cooked, add a splash of water.

To Serve

You can turn out onto a plate, or just have as a sharing bowl

Saffron Chicken – to serve 2

  • Powdered saffron – you need very little
  • Juice of 2 lemons
  • Yoghurt – we are using the remainder of a big pot of yoghurt after making the dip
  • Salt & Pepper
  • Chicken either 2 boneless thighs each, or we will use a thigh and a leg on the bone.


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.

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.

Shirazi Salad

  • Big handfuls of each of the following:
  • Fresh parsley, coriander, mint and chives, all ripped up
  • Mix with a fine diced red onion (1/2 if large)
  • ½ cucumber diced
  • 100g Cherry tomatoes, halved
  • 2 radishes slices
  • Splash Olive oil
  • Pomegranate seeds
  • Lemon juice, roughly half a 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!

Pistachio Cake

Ingredients – serves 2

  • 200 g fine polenta
  • 200 g pistachio kernels ground or chopped finely
  •  Zest and juice of 1 orange
  • 4 eggs
  • 175 ml honey
  • 200 ml olive oil
  • Glaze
  • Juice of 1 orange roughly 50ml/2floz
  • 50 ml honey


  • 50 g pistachio kernels ground or chopped finely
  •  Zest of 1 orange


  1. Preheat oven to 180C / 160C fan/ gas mark 4 / 350F. Grease a 20cm / 8inch cake tin with a little olive oil and line the base with baking paper. Grease the top of the baking paper with a little olive oil too.

    Mix all the polenta with 200g / 7oz ground/chopped pistachios and orange zest from 1 of the oranges in a large bowl.

    Whisk together the eggs, 175ml / 6floz honey, all the olive oil and the juice from 1 of the oranges in a large bowl or jug.

    Pour the wet ingredients into the dry ingredients and stir together until thoroughly combined.

    Pour the batter into the greased and lined tin and cook in the pre-heated oven for 25-30 minutes, until the top is light gold and a skewer comes out clean.

    Just before the cake is ready to come out, mix 50ml / 2floz orange juice from the second orange with 50ml / 2floz honey and pour over the hot cake whilst still in the tin – leave for at least 10 minutes before removing the cake from the tin.

    Place the cake on a plate or a stand and decorate with remaining pistachios and orange zest.

    Serve with mascarpone cheese, mixed with a splash of rose water

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