Tag Archives: Middle Eastern

Chicken Wings With Ras El Hanout

Ras el Hanout is one of my favourite spices at the moment, a combination of coriander, paprika, cumin, rosebuds, caraway, cloves, cinnamon, turmeric, nutmeg, cardamom and cayenne.

It gives this recipe a wonderful flavour and buying a premixed jar of spice mix saves me mixing my own!

Leftovers, if you have any, are a hit in my boys lunch boxes.

You can marinade the ingredients up to 24 hours ahead of time.

Serves 6.

Ingredients

2kg chicken wings, tips removed

150mls Greek yogurt

6 cloves garlic, peeled and crushed

1 lemon, juiced

2 tablespoons Ras El Hanout

Salt and pepper

Method

Preheat the oven to 200 degrees Centigrade and line two baking trays with baking parchment.

Combine all of the ingredients.

Divide the wings between the trays and bake for 30 minutes, baste the wings with the pan juices and return to the oven for a further 45-50 minutes, basting as much or as little as you like.

I like to let the chicken rest for 10 minutes before serving and you can sprinkle over pomegranate or coriander.

Spicy Hummus

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I love hummus as a dip and this recipe is no exception. I top it with my own home made dukkah, the recipe is on the blog. Leftovers are great as a spread in wraps with lots of crunchy salad.

Ingredients

400g tin chickpeas, drained, liquid reserved

1 garlic clove

juice of 1 lemon

1 tablespoon tahini

2 teaspoons ground cumin

1 teaspoon ground coriander

1/4 teaspoon cayenne powder

olive oil

salt and pepper

2 tablespoon dukkah

Method

Measure the reserved liquid from the chickpeas and add olive oil to it to make a volume of 160mls.

Pour this liquid into a food processor followed by the chickpeas, garlic, lemon juice, tahini, cumin, coriander, cayenne, salt and pepper.

Wizz to form a thick paste.

Spoon into your serving dish, drizzle over some more oil and then sprinkle over the dukkah.

Tempeh With Sumac And Zatar

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Having lived in Indonesia I love tempeh and it works really well with the Middle Eastern flavours of sumac and zatar. I needs to be fried a little with the spices before popping it in the oven for a final roasting.

You could use a firm tofu here but just stir fry it in the pan without the baking in the oven.

Serves 2.

Ingredients

200g tempeh

50ml oil

1 small red onion, sliced finely

1 garlic clove, sliced finely

2 teaspoons sumac

3 teaspoons zatar

1 small capsicum, sliced into strips

a few thin slices of lime

salt and pepper

Method

Preheat the oven to 190 degrees Centigrade.

In an oven proof pan, heat the oil gently.

Add the onion and cook slowly until the onion is soft, add the garlic, sumac and two teaspoons of zatar and cook for one minute until fragrant.

Turn the heat up to high and add the tempeh, cook for one minute stirring well.

Add the capsicum and stir through.

Top with the lime slices.

Pop the pan into the oven and bake for 15 minutes until the capsicum is beginning to colour.

Pistachio And Coriander Dip

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This dip might not have the wow factor in appearance but it’s an absolute knockout! I like to serve it along side some hummus with bread and carrot sticks for dipping.

Serves 6. Leftovers are great in salad of spread in wraps for a hit of flavour.

Ingredients

80g pistachio kernals

1 large garlic clove, roughly chopped

50g fresh coriander, leaves and stalks

50g feta

125mls Greek yogurt

Method

Process the nuts and garlic until roughly chopped.

Add the remaining ingredients and process again.

Try not to over process as it’s nice to see the green in the white rather than just a green dip!

Rice with Caramelised Onion

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This is continued on from my Caramelised Onion recipe. I like to think that is saves on washing up! If you use my onion recipe you need around 2 heaped tablespoons of the onions in the pan you cooked them in, there is no need for more butter. Warm the onions in the pan, add the spices and continue with the recipe from there.

Inspired from Middle Eastern recipes this goes beautifully with most Middle Eastern dishes as it has a lovely subtle flavour.

Serves 6.

Ingredients

2 onions, peeled, halved and finely sliced

50g butter

1/2 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1 teaspoon salt

380g basmati rice

750mls water

small bunch of parsley, leaves removed and chopped.

Method.

Heat the butter in a heavy based pan with a well fitting lid over medium heat.

Add the onion and cook until soft and  golden brown.

Add the cinnamon, nutmeg and salt, stir well.

Once fragrant add the rice and stir to cover in butter, turn up to high.

Add the water, stir and cover.

Once boiling, turn the heat down to low, do not remove the lid.

Cook for 15mins, turn off the heat and leave to rest for 5 mins without removing the lid.

After 5 mins, stir rice gently, mix in the parsley and serve.

 

Roast Chicken with Sumac, Za’atar and Lemon

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The combination of sumac, Za’atar and lemon really gets the taste buds tingling!

I serve this with crusty bread and a green salad, simple and delicious.

Ingredients

1.5kg chicken, cut into 8-10 pieces

2 lemons

1 onion, peeled and finely sliced

1 tablespoon sumac

2 tablespoons Za’atar

60mls olive oil

salt and pepper to taste

Method

In a large bowl, pour the juice of 1 lemon.

Take the second lemon, slice finely and add to the bowl.

Add the finely sliced onion, sumac, 1 tablespoon of Za’atar, olive oil and salt and pepper, combine well.

Add the chicken to the bowl and mix really well.

Set aside to marinade for 2-24 hours in the fridge.

Preheat oven to 190 degrees Centigrade.

Place the chicken skin side up in a roasting tin, top with the onion and lemon slices.

Place in the oven and roast for 40mins basting regularly.

Serve warm or at room temperature with a light sprinkling of sumac, lemon wedges and bread to soak up the juices.

Persian Slow Roasted Lamb Shoulder

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This came about from our Friday  night fast food night challenge.

Kebabs!

It actually works very well as fast food because you shove it in the oven and leave it be until it’s time to eat!

The boys love the tangy flavour and the fact that they can eat with their hands, will they ever grow out of that?

Served with pitta, salad and a dressing, normally natural yogurt with some dill and parsley stirred through.

If you are trying this out on children for the first time, maybe think about a little bit of fresh coriander in the salad, it goes beautifully and if they will eat it with this the world is your oyster!

The gluten free option here is to pop some potatoes around the meat to cook in the yummy juice, possibly tastier than the pitta!

Serves six.

Ingredients

2.8kg lamb shoulder, shin attached

2 garlic cloves

2 teaspoons salt flakes

3 tablespoons sumac

1 teaspoon ground cinnamon

1 tablespoon ground cumin

4 tablespoons olive oil

1 onion, cut into wedges

1 tablespoon Za’atar

Method

Preheat the oven to 160 degrees Centigrade

In a mortar and pestle, crush the garlic with the salt.

Add the oil and mix in sumac, cumin and cinnamon.

Mix to a thick brown paste.

Place the shoulder in a roasting tin.

Rub the spice mix all over the meat.

Add the onion wedges to the tin.

Cover with foil and pop in the oven.

Roast for 4-6 hours until the meat is falling off the bone.

Remove from the oven, sprinkle with Za’atar.

Serve warm.

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