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.
Things you will be making:
Lamb Kofta; Burnt Aubergine & Yoghurt; Shirazi Salad; Tabbouleh; Cumin Flatbreads;
Ingredients – serves 2:
- 150g lamb mince
- Teaspoon each of cumin powder, coriander powder
- Small handful of fresh coriander, extra for garnish
- Salt & Pepper
- Drained and crushed chickpeas
- Small pot of plain yoghurt
- Handful mint leaves
- Fresh Pomegranate or a pot of seeds
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.
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.
Burnt Aubergine & Yoghurt
- 1 Whole Aubergine
- 100g Cumin
- 2 Sprigs of Mint
- 100ml Plain Yoghurt
- Grill the Aubergine for 1 hour.
- Chop your Mint and Cumin.
- The chop the Aubergine.
- Then mix together with the Yoghurt.
- 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!
- ¼ fresh cucumber, deseeded and diced
- 100g cooked and cooled cous cous or bulgar wheat – make sure you break the grains up with a fork and drizzle some olive oil through.
- ½ pepper (any colour, although red/ yellow are the sweetest) – deseeded and small dice
- 1 fresh tomato – quarter, deseed and dice
- Handful of each of the following fresh herbs:
- Mint leaves (no stalks); Coriander, parsley, and dill – rough chop
- Extra Virgin Olive oil – 1 tablespoon
- Salt & Pepper to Taste
- Optional – add radish and spring onions
- Mix the herbs and vegetables through the grains, making sure there are no lumps.
- Squeeze the lemon juice over and then drizzle the olive oil on top. Taste, season and taste again.
Flat breads originate from all corners of the world and are the earliest known form of breads. Our ingenious ancestors developed methods and improvised tools to create a staple to compliment their diet – flatbreads can are leavened while others do not use a raising agent.
For m ore flat bread recipes – click here
Ingredients – Makes 4 small:
- 150g plain flour
- 1 tsp Fennel seeds
- 1 tsp Cumin seeds
- Mix the dry ingredients together in a large bowl, then add water slowly, mixing until you make a dough. You can use a spoon or a table knife, scraping round the edges. You know the dough is ready, when it has basically cleaned the bowl and formed a ball, of soft slightly tacky dough. If you add too much water, it will be really sticky/ wet and you will need to add more flour.
To Roll: Flour the work surface and the rolling pin. Divide into 4 and roll to about 2mm thick. Heat your pan really hot and pop the breads in for about 2 minutes each side, they should blister and char slightly.