Tag Archives: zatar

Minced Beef With Spices And Fresh Herbs

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Ok, now this recipe needs to be on your radar if, like me, some days are a little on the mad side and time is short! Think of this as a middle eastern inspired stir fry, odd I know but it works and as the boys eat it with their hands, a huge hit in our house!

The fresh herbs really make this zing but feel free to mix them up and just use what you have to hand, fresh coriander and fresh oregano work well too.

The photo shows our gluten free option but the rest of the family use  Lebanese bread or pitta bread. If you want to do this dairy free, omit the yogurt and maybe add a wee dollop of hummus?

Serves 6-8.

Ingredients

30mls oil

1 onion, diced

2 garlic cloves, roughly chopped

1 tablespoon ground cumin

4 teaspoons sumac

4 teaspoons zatar

1 tablespoon sesame seeds

700g minced/ground beef

600g cooked and cut to 2cm dice potatoes, skin still on

200mls stock or water

500g frozen peas

salt and pepper

1 tablespoon fresh parsley, chopped

1 tablespoon fresh mint, chopped

1 tablespoon fresh dill, chopped

Method

Heat the oil in a very large frying pan, mine is a 32cm diameter and this just fits!

Once the oil is hot, add the onion and cook for 5 minutes until softened, add the garlic and cook for 1 minute. Pour the spices into the pan and stir until fragrant, only 30 seconds or so.

Add the beef to the pan and over a high heat brown the meat.

Add the potatoes and stock or water, turn the heat down to medium and simmer until the liquid has evaporated, it doesn’t take long in such a big pan.

Now add the peas and keep stirring to cook them through and lightly fry the meat and potatoes. Season well.

Stir through the fresh herbs at the end and serve with flat bread and yogurt.

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Barbecued Lamb And Haloumi Salad

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In a family of males, meat features regularly on the menu but this is a favourite, known as cave man salad by the boys and with the added bonus of bribing them to eat the salad as it has the meaty juices all over it!

Serves 6.

Ingredients

1.4kgs well trimmed lamb cutlets

4 garlic cloves, crushed

8 teaspoon zatar

2 teaspoons sumac

2 teaspoons ground cumin

zest and juice of 1 lime

50 mls oil

200g haloumi

200g mixed lettuce leaves

1 carrot, grated

1 capsicum, thinly sliced

6 tomatoes, quartered

1 pomegranate, seeds only

Method

Combine the lamb, garlic, zatar, sumac, cumin, lime zest and juice, salt, pepper and oil, allow to marinade for thirty minutes.

Heat the barbecue flat plate over a high flame.

Mix all the salad ingredients and plate up.

Cook the haloumi on both sides and then place it on the salad.

Now pop the meat into the BBQ and cook, turning once, to your liking.

Place the cooked meat on the salad, sprinkle over the pomegranate seeds and serve.

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.

Slow Roast Leg Of Lamb Flavoured With Ras El Hanout and Zatar

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I have mentioned before my love of all things slow cooked and this is yet another option that we love!

The ras el Hanout does have a bit of spice to it but the sweetness of the lamb comes through. I serve this with pitta bread, hummus, pistachio and coriander dip, quinoa tabbouleh and a green salad, a veritable feast!

Serves 8.

Ingredients

3kg leg of lamb

80mls olive oil

zest and juice of 1 lemon

2 tablespoons ras el hanout

1 tablespoon ground coriander

2 tablespoon smoked paprika

3 garlic cloves

1/2 red onion

2 fire roasted capsicums, skin and seeds removed

salt and pepper

Method

Start this recipe the day before cooking.

Process all of the ingredients, except the lamb and zatar, to form a thick paste.

Place the lamb on a chopping board and stab it all over with a large knife.

Spread the paste over the entire leg and pop into the fridge, covered, for the night.

The following day, preheat the oven to 140 degrees Centigrade.

Place the lamb in a roasting tin and spread over any excess marinade.

Sprinkle the zatar over the top.

Soak a piece of baking parchment in water, squeeze the excess water out and spread the parchment over the lamb, tucking it well in.

Next, cover the parchment with foil.

Place the meat in the oven and roast for 7 hours.

After 7 hours, turn the temperature up to 200 degrees Centigrade, remove the foil and paper, baste the meat with the fat in the roasting pan and return to the oven.

Bake for 20 minutes, baste again and bake for a further 20 minutes, you should have a crust forming over the meat by now.

Remove from the oven and allow to rest for 20-30 minutes, covered, before serving with hummus, bread and salads.

 

 

Sumac and Lemon Slow Roast Lamb

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I love lamb cooked this way, falling off the bone with loads of flavour.

As a little cheat, I like to throw some potatoes and carrots into the pan for the last 3 hours. These gives me a gluten free option, while everyone else has flat breads I have potatoes and salad and the leftover potatoes and all of the carrots and onions are used the following day to make Cornish Pasties with the leftover meat and pan juices.

Serves 8 plus leftovers.

Ingredients

3kg leg of lamb

2 tablespoons sumac

1 tablespoon zatar

1 teaspoon chilli powder

6 garlic cloves

3 tablespoons olive oil

1 lemon, juiced

salt and pepper

2 onions, peeled and cut into 1cm rings

Method

Preheat the oven to 150 degrees Centigrade.

In a mortar crush the garlic with salt and then add sumac, zatar, chilli, pepper,lemon juice and oil.

Take the lamb leg and slash deep cuts all over it, 2-4cm deep.

Spread the marinade all over the lamb, pushing it into the slashes and covering the ends.

Spread the onion over a roasting tin, top with the lamb.

Scrunch a piece of baking parchment in water, spread over the top of the meat.

Top the parchment with tin foil and seal well.

Pop in the oven and roast slowly for 8 hours.

Turkish Lamb Pides Meet Cornish Pasties

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Traditional pides use a yeast dough but that takes a bit longer to make so I use a Cornish pasty flaky pastry crust. If you don’t have time or the inclination to make pastry just use frozen puff pastry.

These are fantastic in lunch boxes for the boys and I usually make double batches and freeze half individually wrapped in foil for an easy lunch or snack another day.

Makes 8 pides.

Ingredients

15-30mls olive oil

500g minced lamb

1 onion, finely diced

2 cloves of garlic, crushed

1 tablespoon Za’atar

2 teaspoons sumac

pinch of chilli flakes

Salt and pepper

4 tomatoes, deseeded and diced finely

1 tablespoon freshly chopped parsley

1 egg, beaten

300g plain flour

150g butter, finely diced

120mls water

Method

Start by making the pastry.

In a large bowl, combine the flour and butter, add the water and mix gently until it comes together.

Flour your work surface, lay the pastry out and roll into a rectangle, around 10-15cm by 30cm.

Fold the bottom third up on itself and repeat with the top third, turn the pastry one quarter and repeat, rolling into a large rectangle and folding back down, repeat this another 6 times.

Wrap on cling film and set aside in the fridge.

Preheat the oven to 180degrees Centigrade.

Heat the oil in a large pan, over medium heat.

Add the onion and garlic and cook slowly until softened.

Turn the heat to high and add the meat, Za’atar, sumac and chilli, cook until the meat is totally browned and the liquid has evaporated.

Remove from the heat and add the diced fresh tomatoes and parsley.

Take the pastry and cut into eight pieces.

Roll one piece out into a rough circle, spoon one eighth of the meat onto the lower half of the circle.

Paint around the edges with the beaten egg, fold over and using a pinching method seal the pastry, folding it upwards back upon itself.

Repeat with the remaining pides.

Brush with beaten egg and bake in the preheated oven for 30-35 mins until golden.