You are currently viewing Middle Eastern Recipe – Kibbeh Meatballs; Baba Ganoush; Saffron Chicken; Batata Harra;

Middle Eastern Recipe – Kibbeh Meatballs; Baba Ganoush; Saffron Chicken; Batata Harra;

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Kibbeh Meatballs, Baba Ganoush with Yoghurt Flatbread

Saffron Chicken, Batata Harra with a Shirazi Salad and Hummus

Kibbeh Meatballs

Kibbeh is a traditional lamb meatball dish from the Middle East made with lamb mince, bulgur wheat, fresh mint and spices. Serve kibbeh with tahini, a sesame seed paste.

Ingredients – Serves 2:

  • – 150g Bulgar
  • – 375ml water
  • – 200g minced lamb
  • – 35g medium coarse bulgur
  • – Handful mint leaves
  • – Medium Onion
  • – ½ teaspoon ground cumin
  • – ½ teaspoon ground allspice
  • – Olive oil
  • – Salt & Pepper to taste


  1. Combine bulgur, 1 1/2 cups water, salt, and a drizzle of oil in a saucepan. Bring to a simmer, then cover and cook over low heat until tender, about 12 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool.
  3. Finely chop the mint leaves and onions in the bowl of a food processor.
  5. Stir the mint-onion mixture into the bulgur; add cumin, allspice, salt and pepper. Stir the bulgur mixture into the minced lamb and mix thoroughly. Using damp hands, shape the lamb mixture into small, palm-sized balls.
  7. Place the olive oil in a pan and heat over medium heat. Add the kibbeh and cook until outside is golden brown and centre is cooked through, turning once, about 6 minutes on each side.

Baba Ganoush

A yummy aubergine puree with added smokiness.

Ingredients – Serves 4:

  • – 2 Large aubergines
  • – 4 Garlic cloves pureed
  • – 2 Tablespoons of yoghurt thick (my preference not traditional)
  • – 1 tablespoon of ground cumin
  • – Sea salt to taste
  • – Black pepper to taste
  • – 2 tablespoons of Tahini paste
  • – Zest of 2 Lemons – reserve juice
  • – 2 tablespoons of good olive oil


  1. Place aubergine in the oven on 180C for 40 minute or until soft.
  3. In a bowl add all the ingredients, and mash with a fork – serve with flat breads.

Zaatar Sweet Potato Flatbread


  • – 1cup sweet potatoes, cooked
  • – 3cups of self-raising flour
  • – pinchof salt
  • – 1 tsp of zaatar spice


  1. Mix all ingredients above in a mixing bowl. Make sticky dough, flour your bench and roll until thin.
  3. Cook for 1 minute on each side in a hot non-stick frying pan, without any oil.
  5. You could keep them warm stacked up, covered in a tea towel.

Saffron Chicken

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.


  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.
  3. 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.

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


  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.

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!

Manoushe Flatbread

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.


  • – 185g plain flour
  • – ½ tsp baking powder
  • – 80g lukewarm water
  • – 25g extra virgin olive oil
  • – Pinch of salt
  • – Dried mint
  • – Dried oregano



  1. Sift the flour into a large bowl with all the other dried ingredients.
  3. Now add the warm water and oil in a centre.
  5. Form into a ball and knead, add extra water if dry, if wet, add more flour.
  7. Knead for 10 minutes until stretchy and smooth.
  9. Cover with clingfilm and let rest.
  11. On a floured surface cut into 6 equal balls.
  13. Flatten roll each ball into a flat bread.
  15. Now heat a large fry pan cook each flat bread 2 minutes each side until brown and perfect.
  17. Keep wrapped in a cloth to help the bread stay soft.

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