Middle Eastern Cookery Class Recipes
We hope you enjoyed your class with us, below are the recipes – if you have any questions for chef please do ask and we’ll get back to you as soon as possible.
We cooked: Moroccan Lamb Meatball Stew with Khobz Flatbread, Tzatziki, and Sayadieh (Fish with rice).
Khobz Flatbread
Ingredients – Makes 10
- 350ml of warm water (might need a little bit more, depending on strength of your flour)
- 1tsp of fast action dried yeast
- 2tbsp of extra virgin olive oil
- 600g strong white bread flour (plus extra for dusting)
- 1tbsp of caster sugar
- 1tsp of fine salt
- 2 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 proof for 60 minutes.
- Divide the dough into 10 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 if start seeing bubbles on top.
- 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.
Lamb Meatballs
Ingredients – Serves 2:
Meatballs
- 125 g lamb mince
- 75 g lean beef mince
- 1/2 small red onion, peeled and finely grated
- 1 clove garlic, peeled and finely grated
- 1/2 tsp Ras El Hanout powder
- 1/2 pinch dried chilli flakes
- 1/2 large handful parsley, chopped
- 1/2 large handful mint, leaves hopped
- 1/2 tsp sea salt flakes
- 1/2 tbsp vegetable oil, for frying
Method:
- To make the meatballs, add all of the meatball ingredients to a large bowl and mix well until fully combined. Shape the mix into golf ball-sized meatball and set aside on a plate or tray.
- Place a large frying pan on a medium heat and add the oil. Once the oil is hot, add the meatballs and fry till browned on all sides – keep turning. You may need to do this in batches if you don’t have a pan big enough to stop them from sweating and in turn, not browning.
- Transfer to a plate and put aside whilst you get on with the sauce.
Spiced Meatball Stew
Ingredients – Serves 2:
- 1 tbsp olive oil
- 1/2 large onion, finely chopped
- 1/2 cloves garlic, finely chopped
- 1 tbsp harissa
- 1/2 tsp cumin powder
- x1 400g tin peeled plum tomatoes
- 25 g dried apricots, chopped
- 1/2 tbsp za’atar, to garnish
- 1/2 handful fresh parsley, to garnish
- 40 g pomegranate seeds, to garnish
Method:
- To the same pan, add 2 tbsp olive oil the chopped onion with a pinch of salt. Cook over a low/ medium heat for 15 minutes or until the onions have completely softened but not browned – keep stirring. Add the garlic, harissa/ chipotle paste and cumin powder and cook for 1 minute, stirring so that it doesn’t catch and burn.
- Tip in the tomatoes, along with a tin of water and the dried apricots.
- Break up the tomatoes with the back of a wooden spoon and simmer for 15 minutes.
- Add the meatballs to the sauce, stir and simmer for a further 15 minutes or until nicely thickened and the tomatoes have lost some of their acidity and sweetened. Check for seasoning and add salt accordingly.
- Scatter over the za’atar, fresh parsley and pomegranate seeds to garnish. Serve with tzatziki and flatbread.
Tzatziki
Ingredients – Serves 2:
- 1/4 cucumber
halved lengthways and deseeded
100g Greek yogurt
1/2 garlic clove, crushed into a paste
2 tbsp fresh mint, chopped
1/2 small lemon, juice
Method:
- Grate the cucumber on the coarse side of a box grater.
- Use a tea towel, or kitchen paper to squeeze the water from the grated cucumber.
- Combine everything in a bowl, season with black pepper and finish with a drizzle of olive oil
Sayadieh
Ingredients – Serves 2:
- x2 Sea bass fillets approx 150g each
115g Basmati rice
1 1/2 TBSP Olive oil
1 Onions
200 ml Water
1/2 TSP Salt
1/2 TSP Harissa paste
1/2 TSP Turmeric Powder
1/2 TSP Coriander Powder
1/4 TSP Paprika Powder
1/4 TSP Allspice Powder
1/4 TSP Cinnamon Powder
1/4 TSP Cumin Powder
Pinch Ground Black Pepper
1 Handful Fresh Coriander chopped
1 Handful Sliced Almonds
Method:
- Wash the rice under running water until the draining water runs clear.
- Peel and finely dice the onions. Heat the olive oil in a saucepan and fry the diced onion over a medium heat for approx. 5 – 10 minutes until golden brown.
- Add the harissa and spices and roast for another 2 minutes.
- Add the rice and mix well. The onions and spices should be well distributed in the rice. Fry the rice for 2 minutes and deglaze with water.
- Increase the heat and cook the rice for about 1 – 2 minutes. Then lower the heat to low and let the rice swell for about 15 minutes with the lid closed, stirring gently in between.
- Remove the lid from the pot and let the rice steam out.
- Fry the fish in a little olive oil or butter in a pan on both sides and season with a little salt and pepper.
- Toast the almonds briefly in a non-stick frying pan without fat on a high heat until they are golden brown. Then remove the almonds from the pan.
Coarsely chop the coriander. - Divide the rice between plates and serve with the fish. Alternatively, the fish can be shredded and folded into the rice. Garnish with almonds and coriander.
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
Spread the word! let other know about your experience on TripAdvisor  Deansgate Google Didsbury Google
Take a Look at our cookery classes. Gift vouchers are available and never expire.
