We hope you enjoyed your class and are ready to recreate the dishes at home. If you have any questions for chef, please do ask and we’ll get back to you as soon as possible.
We Cooked:
- First Dishes: Crushed Koftas, Tabbouleh, Manoushe Bread. Za’atar,Â
- To Follow: Samke Harra, Banadurah Harrah, Mejadra Rice with tahini dressing
- Dessert: See Food Sorcery favourites below
Crushed Lamb Koftas – First Dishes
Use good quality veggie mince for a vegan/veggie version
Ingredients – Serves 2
- 120g lamb mince or veggie mince – method is the same.
- Teaspoon each of cumin powder, coriander powder, and ground cinnamon
- Small handful of fresh coriander, extra for garnish
- Salt & Pepper
Method
- Mix all the kofta ingredients together in a bowl.
- Shape by hand – you can do long and thin sausage/ kebab style, or roll into balls and flatten into patties.
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.Â
Tabbouleh – First Dishes
Ingredients: Serves 2
- ¼ fresh cucumber, deseeded and diced
- 100g cooked and cooled cous cousÂ
- ½ pepper – diced
- 1 fresh tomato – deseeded and diced
- Handful of each of the following fresh herbs: Mint leaves (no stalks); Coriander, parsley, and dill – roughly chopped
- 3 radishes
- 2 Spring Onions
- 1 tbsp Olive oil
- Salt & Pepper to Taste
Method:
- 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.
Manoushe Bread –
First Dishes
Ingredients – Makes 10
- 420g All-purpose or 360g of bread flour
- 1 1/2 teaspoons salt
- 2 tsp instant dry yeast
- 1 1/2 teaspoons sugar
- 1 tbsp olive oil
- 350ml lukewarm water approx.
- 4-6 tbsp Zattar Paste
Zaatar Paste
- 1 tbsp Sesame Seeds
- 1 tbsp Dried Thyme or Marjoram
- 1 tbsp Cumin Seeds
- 1tbsp Corriander Seeds
- 1 tsp Sumac
- 6 tbsp olive oil
- Salt to taste
Garnish: parsley, mint, or Aleppo chili flakes
Method
- Place the flour in a large bowl or the bowl of a stand mixer. Whisk in the salt, sugar, and instant yeast. Drizzle in some of the olive oil and water adding just enough water to incorporate all the flour- it should start pulling away from the bowl.
- Knead for 8-10 minutes using floured hands until the dough is silky smooth. Make a ball, lightly oil all sides of the manoushe dough, and place in the bowl to rise, covering with a damp kitchen towel, until at least doubled, about 2 hours.
- Preheat the oven to 200
- Knock back the dough and pour it onto a floured surface. Divide into 8-10 equal pieces and shape into balls. Cover with a kitchen towel for 15 minutes
- Dry toast the cumin and corriander seeds for a few minutes in a hot pan, until you can smell the aromas, then put into a mortar & pestle and grind. Mix all the zaatar spices with the olive oil, salt and sumac in a small bowl.
- On a floured surface, roll out the dough to 1/4 inch thick
- Spread a little of the zaatar paste all around the top leaving space around the edges. Put onto a baking sheet and bake it until bubbly and golden on the edges. Keep them warm wrapped in a kitchen towel.
Tahini Dressing – Both First and Second dishes
Ingredients – Serves 2
- 75ml tahini
- ½ lemon
- zested and juiced
- 30ml extra virgin olive oil
- 1 garlic clove – crushed
- 1 tsp maple syrup
- 10g 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.
Samke Harra – Second Dishes
Ingredients – Serves 2
- 1 Sea Bass fillet, scaled and cleaned
1/4 tsp salt
Pinch black pepper, ground
1/2 tsp harissa paste
2TBSP olive oil
1/2 lemon, zest and juice
Method
- Combine the harissa paste with olive oil, seasoning and the lemon in a tray.
- Sit the fish skin up in the tray, so that the skin is not in the marinade. Leave for up to 30 minutes.
- Heat a frying pan over a medium-high heat with a little oil. Once hot, place the fish, skin down in the pan and cook for 4-6 minutes, until the skin is crispy and the flesh is white.
Banadurah Harrah – Second Dishes
Ingredients – Serves 2
- 1 tablespoon olive oil
1/2 medium white or brown onion, diced
1 cloves garlic, crushed into a paste
1 can of chopped tomatoes
1 teaspoons dried mint
Pinch of cayenne pepper (or to taste)
1/4 teaspoon dried oregano
1/4 teaspoon salt, or to taste
1/2 small lemon juice
Method
- Heat the olive oil over medium heat in a frying pan for 1 minute. Add the onions and garlic and cook for about 5 minutes, stirring occasionally.
- Increase the heat to medium-high and add the tinned tomatoes with their juices. Cook for about 10 minutes, stirring every minute or so, until the tomatoes dissolve into a thick sauce and the juices evaporate. If you’re not using a wide frying pan (e.g., if you’re using a tall saucepan), this may take longer.
- Reduce heat to medium, add the dried mint, cayenne pepper, oregano, and salt, and cook for another 2 minutes to infuse everything with flavour.
- Remove from heat, stir in the lemon juice, refrigerate, and serve either cold or at room temperature.
Mejadra Rice – Second Dishes
Ingredients – Serves 2
- 200ml sunflower oil
2 onions, finely sliced
Generous handful plain flour, well seasoned with salt
100g green or brown lentils
2 tbsp olive oil
1 tbsp cumin seeds
1 tbsp coriander seeds
½ tsp ground turmeric
½ tsp ground cinnamon
125g basmati rice
Pinch caster sugar
Small bunch fresh coriander
Method
- Heat the sunflower oil in a large, heavy-based frying pan until it shimmers. Rub the onions in the flour to coat them, then add in batches to the hot oil – it should sizzle as they go in – and cook for 3-4 minutes until golden and crisp.
- Set aside on a plate lined with kitchen paper.
- Cook the lentils according to the pack instructions for a couple of minutes less than the time stated (they should still be firm), then drain, drizzle with a little olive oil and set aside.
- Heat 2 tbsp olive oil in a large frying pan, then add the cumin and coriander seeds. Cook, stirring, over a medium heat, until the spices become fragrant, then add the turmeric and cinnamon and cook for another 2 minutes.
- Add the rice and sugar, stirring to coat it in the spices, season well with salt and pepper, then add the lentils and 700ml water. Bring to a simmer, turn the heat down and bubble gently for 15 minutes or until the rice is tender.
We hope you enjoyed the class!
If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk
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