Another flavour bomb from the cookbook Jerusalem by the inimitable Yotam Ottolenghi. Simple but so tasty! In a bowl combine 100g of Medjoool dates pitted and quartered lengthwise, ½ a finely sliced red onion and 1 tablespoon of white wine vinegar. Season with a little salt, mix well and leave to marinate for 20 minutes.…… Continue reading spinach salad with dates and almonds
Tag: middle eastern food
roasted beetroot with preserved lemon and yoghurt
Another wonderful recipe from Yotam Ottolenghi’s SIMPLE, made by Lorraine. This is equally good as part of a meze appetizer or as a side dish. Preheat your oven to 220°C (430ºF). Scrub clean 1 kg (a little more than 2 lbs) of beetroots and wrap them individually in tin foil. Place them on a baking…… Continue reading roasted beetroot with preserved lemon and yoghurt
muhammara with butter bean mash
Lorraine made this tasty dip from a Yotam Ottolenghi recipe in his cookbook SIMPLE. Muhammara is a spicy Middle Eastern red pepper dip served here on a creamy butterbean mash. For the muhammara, preheat your oven to 220°C (430ºF). Cut 5 red peppers, stems and seeds removed, into quarters. Toss them in 1 tablespoon of…… Continue reading muhammara with butter bean mash
chicken shawarma
Deborah made this delicious marinated chicken which we cooked over hot coals and served with flat bread and salads. What a feast! The chicken marinade and accompanying sauces come from another fabulous Yotam Ottolenghi recipe. Use 8 boneless chicken thighs with the skin on – pat them dry with paper towels. Make the marinade in…… Continue reading chicken shawarma
lamb shanks + pilaf
These lamb shanks, adapted from this NYTimes recipe by David Tanis, are braised with a subtle mix of Persian spices and citrus and served with the soup-like braising liquid. Generously salt four meaty lamb shanks. Mix together 2 teaspoons of ground cinnamon, 1 teaspoon of grated nutmeg, 1 teaspoon of ground cardamom, 1 teaspoon of freshly ground black pepper…… Continue reading lamb shanks + pilaf
green couscous + roasted tomatoes
A great way to eat your greens. Slightly adapted from a recipe in PLENTY by Yotam Ottolenghi. Soak 150g (5⅓ oz) of couscous in 160ml (5½ fl oz) 0f boiling water or stock. While it’s soaking, heat some olive oil in a frypan. Fry 1 finely sliced onion and ¼ of a teaspoon each of…… Continue reading green couscous + roasted tomatoes
home-made pistachio halva
Middle Eastern style halva was an exotic and much-loved treat of my childhood and I still love it. This type of halva is always made with some kind of nut butter, most often tahini (sesame paste). Lightly toast 50g (1¾ 0z) of pistachios until they are toasty and fragrant, chop them roughly and allow them…… Continue reading home-made pistachio halva
two cooked salads
These two Middle Eastern style salads make an excellent accompaniment for fried halloumi cheese, or grilled meat, chicken or fish. You could also serve them as part of a mezze (appetiser) first course. In this salad the combination of sweet onions and peas is balanced by salty preserved lemon. Heat some olive oil in a…… Continue reading two cooked salads
lamb meatballs in hot yoghurt sauce
Fragrant with Middle Eastern spices, swimming in tangy yoghurt sauce and topped with fresh herbs. An absolutely delicious combination. Normally, these meatballs would contain some breadcrumbs and eggs but this is a low-carb version. From 450g (1 lb) of minced lamb, remove ¼ and blend in a small food processor until fine and sticky. This…… Continue reading lamb meatballs in hot yoghurt sauce
roasted cauliflower with tahini sauce + tomato salad
Cauliflower has found new popularity for good reason. Here it’s roasted, leaves and all, with Middle Eastern flavours and served with tahini sauce. Wash and cut your cauliflower into quarters. Place them in a lightly oiled oven tray and drizzle with olive oil, rubbing it all over every surface. Sprinkle with salt, ground cumin, sumac…… Continue reading roasted cauliflower with tahini sauce + tomato salad
michelle picker cooks 