Middle Eastern Cookery Class Recipes
We hope you loved your cookery class. You’ll find your recipes below, ready to bring to life and enjoy all over again.
- Moroccan Lamb Meatball Stew with Khobz Flatbread
- Tzatziki, and Sayadieh (Fish with rice).
Khobz Flatbread
Servings: 2 People
Ingredients
- 175 ml Water tepid
- 1/2 tsp Fast action yeast
- 1 tbsp Extra virgin olive oil
- 300 g Strong white bread flour plus extra for dusting
- 1/2 tbsp Caster sugar
- 1/2 tsp Sea salt
- 1 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 prove for 60 minutes.
- Divide the dough into 4 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 when you start to see bubbles forming.
- 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
For a vegan/veggie option use 250g puy lentils and an egg or flax egg to bind
Servings: 2 People
Ingredients
- 125 g Lamb mince or 250g puy lentils and and 1 egg
- 75 g Beef mince lean if possible
- 1/2 Red onion peeled and finely grated
- 1 cloves Garlic peeled and finely grated
- 1/2 tsp Ras El Hanout spice mix
- 1/4 tsp Chilli flakes to taste
- 1 tbsp Fresh parsley chopped
- 1 tbsp Fresh mint leaves chopped
- Sea salt to taste
- 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.
- Heat a 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.
Spiced Meatball Stew
Servings: 2 People
Ingredients
- 1 tbsp Vegetable oil for cooking
- 1/2 Onion large, finely chopped
- 1/2 cloves Garlic finely chopped
- 1 tbsp Harissa paste or chipotle paste
- 1/2 tsp Ground Cumin
- 400 g Peeled plum tomatoes
- 25 g Dried apricots chopped
- 1 tbsp Za'atar seasoning to garnish
- 1 tbsp Fresh parsley to garnish
- 40 g Pomegranate seeds to garnish
Method
- Using your meatballs pan, add 2 tbsp 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
Servings: 2 People
Ingredients
- 1/4 Cucumber halved lengthways and deseeded
- 100 g Greek yoghurt
- 1/2 cloves Garlic minced or grated
- 2 tbsp Fresh mint chopped
- 1/2 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
For a vegan/veggie option use 200g firm tofu
Servings: 2 People
Ingredients
- 2 Sea bass fillets or 200g firm tofu
- 115 g Basmati rice
- 1 1/2 tbsp Vegetable oil for cooking, or butter
- 1 Onions finely diced
- 200 ml Water
- Sea salt to taste
- 1/2 tsp Harissa paste
- 1/2 tsp Ground Turmeric
- 1/2 tsp Ground coriander
- 1/4 tsp Paprika powder
- 1/16 tsp Allspice or a pinch to taste
- 1/16 tsp Cinnamon powder or a pinch to taste
- 1/4 tsp Ground Cumin
- Cracked black pepper a pinch to taste
- 1 tbsp Fresh Coriander chopped
- 1 tbsp Almond flakes
Method
- Wash the rice under running water until the draining water runs clear. Drain for 20 mins
- Peel and finely dice the onions. Heat the oil in a pan 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 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!
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