MIDDLE EASTERN Cookbook

MIDDLE EASTER

RECIPES FIT FOR A FEAST

M I D D L E E A S T E R N

Experience the flavours of the Middle East

MEZZE

SAVOURY HALOUMI BAKLAVA

prep + cook time 11/2 hours

(+ cooling)

serves 8

1 cup (140g) shelled pistachios

1 cup (100g) walnuts

1 tsp ground cinnamon

2 tsp ground cumin

2 tbsp olive oil

1 medium onion (150g), chopped finely

4 cloves garlic, crushed

1 bunch lemon thyme

250g haloumi, grated

200g firm fetta, crumbled

1 tbsp finely grated lemon rind

250g butter, melted

18 sheets fillo pastry (375g)

¼ cup (90g) honey

2 tbsp lemon juice

1 Preheat oven to 180°C. Grease and line a 23cm square cake pan with baking paper, extending paper 5cm above the sides.

2 Combine pistachios, walnuts, cinnamon and cumin on a large oven tray; bake 10 minutes or until nuts are golden. Cool. Process mixture until finely chopped.

3 Meanwhile, heat oil in a medium frying pan over medium-low heat. Add onion and garlic; cook, stirring, for 8 minutes or until softened. Set aside to cool.

4 Remove leaves and tips from lemon thyme; reserve tips. Coarsely chop leaves. Combine haloumi, fetta, lemon rind, chopped thyme, nut mixture and onion mixture in a large bowl; season.

5 Reserve 50g of the melted butter. Layer three pastry sheets, brushing each with a little of the remaining melted butter; fold in half crossways (see tip). Place folded pastry sheets in cake pan; brush with butter, tuck in edges. Evenly sprinkle with 1 loosely-packed cup of haloumi mixture. Layer two more pastry sheets, brushing each with butter; fold in half crossways. Place over mixture in pan, tucking in edges. Sprinkle with 1 cup haloumi mixture. Repeat layering with two pastry sheets and 1 cup haloumi mixture five more times. Finish with three layers of fillo, folded in half crossways; brush top well with butter.

6 Using a sharp knife cut baklava into 3-4cm diamonds. Bake for 45 minutes or until pastry is golden and crisp.

7 Meanwhile, to make the syrup, heat reserved butter in a small saucepan over high heat; cook, swirling pan occasionally, until well browned. Add honey, juice and reserved thyme tips. Reduce heat to low; cook, stirring, for 2 minutes or until melted and combined.

8 Brush top of baklava with some of the syrup; serve warm, drizzled with remaining syrup.

TIP

Cover fillo pastry with baking paper topped with a clean, damp tea towel while working to prevent drying out.

GOAT’S CHEESE & ZA’ATAR STUFFED MINI VINE CAPSICUMS

prep + cook time 30 minutes

serves 6

300g goat’s cheese, softened

2 tbsp za’atar, toasted lightly, cooled, plus extra to serve (optional)

1 tbsp honey

2 tsp finely grated lemon rind

2 x 175g punnets vine sweet mini capsicums

¼ cup (60ml) extra virgin olive oil

1 tbsp lemon juice

½ cup small coriander leaves

½ cup small mint leaves

2 tbsp flaked almonds, toasted

1 Preheat oven to 200°C. Line a large oven tray with baking paper.

2 Combine goat’s cheese, za’atar, honey and rind in a small bowl until smooth. Spoon into a piping bag fitted with a 5mm plain nozzle.

3 Halve capsicum lengthways; use a small spoon to remove seeds and membranes, discard. Place capsicum on lined tray, drizzle with 1 tbsp of the oil; season. Bake for 15 minutes or until caramelised at the edges and tender.

4 Meanwhile, combine remaining oil and the lemon juice in a small bowl; season. Add herbs; toss gently to combine.

5 Arrange capsicum on a serving platter; pipe even amounts of cheese mixture into each half. Top with almonds and serve with herb salad. Sprinkle with extra toasted za’atar.

ZUCCHINI KOFTAS WITH HARISSA YOGHURT

prep + cook time 45 minutes serves 4

250g potatoes, scrubbed, halved

500g zucchini, grated coarsely

1 fresh long green chilli, chopped finely

2 tsp finely grated lemon rind

4 green onions, chopped finely

½ cup (90g) rice flour

sunflower oil, for shallow-frying

lemon wedges, to serve

HARISSA YOGHURT

2 tsp harissa paste, or to taste

1 tsp smoked paprika

1 clove garlic, crushed

½ cup (140g) greek yoghurt

1 Place halved potatoes in a small saucepan with enough cold water to cover. Bring to the boil; cook for 25 minutes or until tender. Drain. Return to pan; coarsely mash with a fork.

2 Meanwhile, make harissa yoghurt.

3 Place the grated zucchini in a clean tea towel; squeeze over a sink to remove excess moisture. Combine zucchini, chilli, lemon rind, green onion, mashed potato and rice flour in a large bowl; season. Shape ¼ cups of zucchini mixture into ovals to make 12 in total.

4 Heat 2cm of oil in a large frying pan over high heat. Shallow-fry koftas, in batches, for 3 minutes each side or until golden and crisp. Remove with a slotted spoon; drain on paper towel.

5 Serve koftas with harissa yoghurt and lemon wedges. Sprinkle with salt flakes, if you like.

harissa yoghurt Combine ingredients in a small bowl; season. Refrigerate until needed.

do ahead Harissa yoghurt can be made 2 days ahead; store covered in fridge until ready to serve.

SERVING IDEA

Serve koftas and yoghurt in wraps with salad leaves for a more substantial meal.

SPICED LAMB & FIG VINE LEAVES

prep + cook time 1 hour 25 minutes (+ cooling) makes 22

¼ cup (60ml) extra virgin olive oil

1 small onion (80g), chopped finely

4 cloves garlic, crushed

250g lamb mince

1½ tbsp ras el hanout

1½ tbsp pine nuts, toasted

2 tbsp lemon juice

70g soft dried figs, chopped finely

1/3 cup (65g) pearl barley

1 cup firmly packed flat-leaf parsley leaves, chopped finely

33 large preserved vine leaves (165g)

olive-oil spray

1 small lemon (65g), sliced thinly hummus and greek yoghurt, to serve

1 Heat 2 tbsp of the oil in a medium frying pan over medium heat; cook onion and garlic, stirring, for 5 minutes or until soft. Season well. Add lamb and ras el hanout; cook, stirring to break up any lumps, for 5 minutes or until cooked. Remove pan from heat; stir in pine nuts, lemon juice, fig, pearl barley and parsley. Cool slightly.

2 Rinse vine leaves. Add leaves to a large saucepan of boiling water, in batches, for 1 minute. Transfer leaves to a colander; rinse under cold water, drain well. Place a vine leaf, smooth-side down, on a clean work surface, trim large stem. Place 1 tbsp of lamb mixture in the centre. Fold stem end and sides over filling; roll up firmly. Repeat with more leaves and remaining lamb mixture to make 22 rolls in total.

3 Spray a 22cm round (top measurement) heavybased saucepan with olive oil; line with remaining vine leaves. Position rolls in pan, seam-side down, in a single layer, packing in closely. Top with lemon slices. Pour 1¼ cups (310ml) water and remaining oil over rolls. Place a 16cm heatproof plate on top of the rolls to secure. Place lid on pan; simmer, covered, over low heat for 1 hour or until leaves and barley are tender. Remove from heat; remove lid. Cool for 30 minutes.

4 Serve vine leaf rolls with hummus and yoghurt.

CHICKPEA TABBOULEH

prep time 15 minutes serves 4 as a side

¼ cup (50g) coarse burghul

3 medium tomatoes (450g)

400g can chickpeas, drained, rinsed

3 green onions, chopped finely

2 cups coarsely chopped flat-leaf parsley

¼ cup coarsely chopped mint

¼ cup (60ml) extra virgin olive oil

¼ cup (60ml) lemon juice

1 Place burghul and ¼ cup (60ml) boiling water in a small heatproof bowl. Cover with plastic wrap; stand for 10 minutes or until water is absorbed.

2 Meanwhile, remove seeds from tomatoes; finely chop. Pulse chickpeas in a food processor until coarsely chopped.

3 Place burghul, tomato and chickpeas in a large bowl with green onion, herbs, oil and lemon juice; toss gently to combine.

tips Double the quantities in this recipe to feed more people. If making ahead, add the oil and lemon juice close to serving.

SERVING IDEA

Add some finely chopped cucumber and red onion to the tabbouleh.

BEETROOT HUMMUS

prep time 10 minutes serves 2

400g can chickpeas, drained, rinsed

2 tbsp tahini

50g cooked beetroot, chopped

1 tbsp lemon juice

¼ cup (60ml) extra virgin olive oil, plus extra to drizzle

1 small clove garlic, crushed

1 tsp ground cumin

toasted flatbread, to serve

1 Reserve 1 tbsp chickpeas. Process remaining chickpeas, tahini, beetroot, juice, oil, garlic and cumin with 2 tbsp water until smooth. Season to taste with black pepper.

2 Transfer to a bowl. Drizzle hummus with a little extra oil and top with reserved chickpeas. Serve with flatbread.

serving idea Top hummus with toasted sesame seeds, sunflower seeds, pepitas (pumpkin seed kernels), crumbled fetta, mint leaves, strips of lemon zest and aleppo pepper flakes.

MIDDLE EASTERN DEVILLED EGGS WITH CRISPY PITTA

prep + cook time 35 minutes (+ standing)

serves 4

6 eggs, at room temperature

2 large pitta breads (160g), split

¼ cup (60ml) extra virgin olive oil

1 clove garlic, peeled, halved

1 tbsp cumin seeds, crushed roughly

2 tbsp sesame seeds, toasted

½ cup (240g) baba ghanoush

¼ tsp dried chilli flakes

1 tsp ground sumac

2 tbsp coriander leaves

pink pickled turnips and pickled chillies, to serve

1 Preheat oven to 180°C.

2 Cook eggs in a medium saucepan of boiling water for 9 minutes for hard boiled. Drain. Cool in cold water; peel eggs.

3 Meanwhile, brush inner sides of pitta bread with oil and rub with cut sides of garlic; sprinkle with cumin. Place on two large oven trays; bake for 8 minutes, rotating trays if necessary, or until browned and crisp. Cool; break into shards.

4 Place sesame seeds in a small bowl. Cut eggs in half lengthways; scoop yolks into a small food processor. Dip cut surface of eggs onto seeds to cover; place on a tray.

5 Process yolks, baba ghanoush and chilli flakes in processor until smooth; season. Spoon mixture into a piping bag fitted with a 5mm plain nozzle; pipe filling into egg halves. Sprinkle with sumac.

6 Serve eggs with crispy pitta, coriander and pickled turnips and chillies. Drizzle with a little extra oil, if you like.

tip Instead of using a food processor, you can mix the yolks, baba ghanoush and chilli with a fork.

do ahead Crispy pitta can be made 2 days ahead; store in an airtight container.

SERVING IDEA

Serve fingers with spicy marinated mixed olives.

LENTIL & SUMAC FILLO FINGERS

prep + cook time 45 minutes makes 8

2 x 400g cans lentils, drained, rinsed

1 small onion (80g), grated finely

2 cloves garlic, crushed

1/3 cup (45g) chopped roasted pistachios

1 tsp sweet paprika

1 tsp ground cumin

¼ tsp ground cinnamon

¼ tsp dried chilli flakes

1 egg, beaten lightly

10 sheets fillo pastry

cooking-oil spray

¼ tsp sumac

harissa yoghurt (page 12), to serve

1 Preheat oven to 200°C. Line a large oven tray with baking paper.

2 Place lentils in a large bowl; mash lightly. Add onion, garlic, pistachios, spices and egg; stir to combine. Season.

3 Layer five sheets of fillo, spraying each sheet with oil. Keep remaining sheets covered with baking paper, topped with a clean, damp tea towel to prevent drying out. Place half the lentil mixture along one long side of fillo; roll to enclose filling. Cut into four even lengths. Place on tray; spray with oil. Repeat to make 8 fingers in total. Sprinkle with sumac.

4 Bake fingers for 30 minutes or until golden. Serve with harissa yoghurt.

SIDES & SALADS

SUMAC ROOT VEGETABLES WITH LENTILS, PICKLED RED ONION & MINT DRESSING

prep + cook time 1 hour 10 minutes

serves 4

800g celeriac, peeled, cut into

3cm wedges

450g small parsnips, peeled, halved

lengthways

1kg swede, peeled, cut into

1cm rounds

¼ cup (60ml) extra virgin olive oil

1 tbsp ground sumac

1 cup (200g) French-style green

lentils, rinsed

½ cup (125ml) white wine vinegar

1 tbsp caster sugar

1½ tsp salt

2 large red onions (600g), sliced thinly into rounds

1/3 cup (45g) pistachios, roasted, chopped coarsely

¼ cup (40g) natural almonds, roasted, chopped coarsely

½ cup (75g) pomegranate seeds

MINT DRESSING

2 tbsp white wine vinegar

½ cup (125ml) extra virgin olive oil

¼ cup (60ml) lemon juice

1 cup mint leaves, shredded

1 Preheat oven to 200°C. Line two large oven trays with baking paper.

2 Arrange vegetables on lined trays in a single layer. Combine oil and sumac in a small bowl; season. Brush oil mixture over vegetables. Roast for 45 minutes or until golden and tender.

3 Meanwhile, cook lentils in a medium saucepan of boiling water for 25 minutes or until just tender. Drain; rinse under cold water, drain well.

4 Place the vinegar, sugar and salt in a medium bowl; stir until sugar dissolves. Add onion; stir to combine. Set aside, stirring occasionally, to lightly pickle. Drain just before serving.

5 Make mint dressing.

6 Place lentils on a large platter; top with roasted vegetables, pickled onion, nuts and pomegranate seeds. Drizzle with dressing, then season; toss gently to combine.

mint dressing Place ingredients in a screw-top jar; shake well. Season to taste.

TIP

This dish is a lovely accompaniment to roast or grilled chicken or lamb.

PICKLED FENNEL & FIG SALAD WITH CINNAMON DRESSING

prep + cook time 25 minutes serves 6 as a side

½ cup (125ml) apple cider vinegar

¼ cup (55g) caster sugar

1 tsp salt flakes

3 small fennel bulbs (390g), shaved, fronds reserved

1 bunch small radishes (500g), trimmed, quartered

1½ tbsp olive oil

400g can brown lentils, drained, rinsed, patted dry

6 small purple figs (250g), halved or quartered

½ cup flat-leaf parsley leaves

½ cup mint leaves

CINNAMON DRESSING

1 tsp ground cinnamon

2 tsp cumin seeds, toasted

¼ cup (60ml) extra virgin olive oil

1½ tbsp lemon juice

1 Place vinegar, sugar and salt in a medium bowl; season well with pepper, stir until sugar has dissolved. Add fennel and radishes; stir to combine. Stand for 15 minutes to lightly pickle. Drain, reserving pickling liquid.

2 Meanwhile, heat oil in a medium frying pan over medium-high heat. Add the lentils; cook, covered, shaking pan occasionally, for 7 minutes or until crisp. Drain on paper towel; season.

3 Make cinnamon dressing.

4 Arrange the crispy lentils, pickled fennel and radishes, figs, herbs and reserved fennel fronds on a large platter, then drizzle with cinnamon dressing; toss gently to combine.

cinnamon dressing Whisk ingredients together in a medium jug with 1½ tbsp reserved pickling liquid. Season to taste.

BARBECUED CALAMARI FATTOUSH SALAD

prep + cook time 50 minutes (+ refrigeration)

serves 4

1½ tsp cumin seeds

1 tsp ground coriander

2 cloves garlic, crushed

½ tsp dried chilli flakes

¼ cup (60ml) extra virgin olive oil

2 tbsp lemon juice

6 medium cleaned calamari (720g), hoods and tentacles separated

3 medium tomatoes (450g), chopped coarsely

1½ tsp sea salt flakes

1 lebanese cucumber (130g), halved lengthways, seeded, sliced thinly

1 cup mint leaves

1 cup flat-leaf parsley leaves

2 small wholemeal pocket pitta breads (160g), split in half (see tip)

1 Heat a small frying pan over medium heat. Cook cumin seeds and coriander, stirring, for 2 minutes or until toasted and fragrant. Transfer to a medium bowl with garlic, chilli, oil and juice; stir to combine. Reserve 2 tbsp of the spice mixture.

2 Using a sharp knife, cut the calamari hoods in half lengthways. Score inside surface of calamari in a criss-cross pattern at 1cm intervals. Cut into 4cm strips. Add calamari hoods and tentacles to spice mixture in bowl; toss to coat. Refrigerate calamari for 2 hours.

3 Meanwhile, combine chopped tomato and salt in a colander; stand in the sink for 10 minutes to drain. Place tomato, cucumber, mint and parsley in a medium bowl; toss to combine.

4 Cook pitta and calamari hoods and tentacles on a heated oiled grill plate (or pan or barbecue) until pitta are toasted and calamari is just cooked through.

5 Break pitta into bite-sized pieces. Add reserved spice mixture and half the pitta to tomato mixture; toss to combine. Serve calamari with salad and remaining pitta.

TIP

To make it easier to split the pitta breads, microwave on HIGH (100%) for 10 seconds first.

TURKISH BRAISED BROAD BEANS & SHALLOTS

prep + cook time 1 hour 10 minutes

serves 6

1 tsp saffron threads

½ cup (125ml) extra virgin olive oil

8 large brown shallots (480g), peeled, whole

1 medium bulb garlic, bruised, excess papery skin removed

2 medium vine-ripened tomatoes (300g), chopped coarsely

1kg frozen broad beans, thawed

1 litre (4 cups) vegetable stock

215g turkish bread, halved horizontally

1 tbsp dukkah

¼ cup dill, chopped, plus extra sprigs to serve

2 tsp finely grated lemon rind

¼ cup (60ml) lemon juice

½ cup (55g) coarsely chopped

roasted walnuts

greek yoghurt, to serve

1 Preheat oven to 200°C.

2 Combine saffron and 1 tbsp boiling water in a small heatproof cup; stand for 10 minutes.

3 Heat ¼ cup (60ml) of the olive oil in a large deep ovenproof frying pan over medium heat; cook shallots and garlic, stirring occasionally, for 4 minutes or until beginning to caramelise. Add chopped tomato; cook, stirring, for 1 minute or until fragrant.

4 Add half the unpeeled broad beans, the stock and saffron mixture to pan; bring to the boil. Transfer to the oven; bake for 45 minutes or until shallots are very soft and sauce is slightly reduced.

5 Meanwhile, drizzle cut sides of the bread with remaining oil; sprinkle with dukkah, then season. Place on an oven tray. Toast in oven for the last 15 minutes of bean mixture cooking time or until golden and crisp.

6 Peel and discard skins from remaining broad beans.

7 Place baked bean mixture in a large serving dish with peeled broad beans, dill, lemon rind and juice; stir to combine. Season. Top with walnuts and extra dill sprigs. Serve with turkish bread and yoghurt.

ROASTED BEETROOT & LABNE SALAD

prep + cook time 11/4 hours

serves 4

1kg beetroot, peeled, cut into wedges

2 tsp fennel seeds

¼ cup (60ml) extra virgin olive oil

1 bunch baby beetroot (500g), trimmed, scrubbed

2 bunches baby golden beetroot (600g), trimmed, scrubbed

2 tbsp pistachios, chopped finely

2 tsp finely grated lemon rind

1 tbsp lemon juice

1 bunch baby target beetroot (500g), sliced thinly (see tip)

1½ cups (420g) labne

1 Preheat oven to 200°C. Line two large oven trays with baking paper.

2 Place beetroot wedges on one oven tray. Sprinkle with half the fennel seeds; drizzle with 1 tbsp of the oil. Season. Place baby beetroots on second tray; sprinkle with remaining seeds and another 1 tbsp of oil. Season. Transfer trays to oven. Bake baby beetroot for 45 minutes or until tender. Bake beetroot wedges for a further 15 minutes or until tender. When cool enough to handle, cut baby beetroot into halves and quarters.

3 Meanwhile, process chopped pistachios until very finely ground.

4 Whisk remaining oil with half the rind and the juice in a small jug; season.

5 Arrange the roasted beetroot, target beetroot and spoonfuls of labne on a large serving platter; drizzle with dressing, sprinkle with pistachios and remaining rind.

serving idea Serve salad with toasted turkish bread fingers.

TIP

Use a mandoline or V-slicer to slice the target beetroot very thinly.

MOROCCAN SPICED EGGPLANT & PEARL COUSCOUS SALAD

prep + cook time 1 hour 5 minutes

serves 4

2 tbsp cumin seeds

1 tbsp fennel seeds

1 tsp dried chilli flakes

2 medium eggplants (600g), halved lengthways

1/3 cup (80ml) olive oil

1 cup (170g) pearl or moghrabieh couscous

400g can chickpeas, drained, rinsed

½ cup (75g) pomegranate seeds

1 cup flat-leaf parsley leaves, chopped

2 tbsp lemon juice

¾ cup (200g) greek yoghurt

1 tbsp tahini

1 tbsp pomegranate molasses

1 Preheat oven to 200°C. Line a large oven tray with baking paper.

2 Dry-fry spices in a small frying pan over medium heat for 1 minute or until fragrant. Transfer to a spice grinder or mortar and pestle; blend until finely ground.

3 Score flesh of eggplant 1cm deep to form a diamond pattern. Place eggplant on lined tray; brush with ¼ cup (60ml) of the oil, then sprinkle with 2 tbsp of the spice mix and season. Bake for 45 minutes or until tender and golden.

4 Cook couscous in a large saucepan of boiling water for 6 minutes or until just tender. Drain; rinse under cold water, drain well. Transfer to a medium bowl. Add chickpeas, pomegranate seeds, parsley, 1 tbsp of the lemon juice and the remaining oil, then season; toss gently to combine.

5 Combine yoghurt, tahini and remaining lemon juice in a small bowl; season.

6 Serve eggplant topped with couscous salad and yoghurt mixture; drizzle with pomegranate molasses.

tip The spice mix makes ¼ cup. You can sprinkle the salad with some of the remaining mix or store for 2 weeks in an airtight container. Sprinkle on flatbreads, dips, or grilled or roasted meat and fish.

SPICED CARROT SALAD

prep + cook time 30 minutes

serves 4

¼ cup (40g) dried currants

¼ cup (60ml) red wine vinegar

1 tsp brown mustard seeds

1 tsp cumin seeds

1 tsp coriander seeds

½ tsp cardamom seeds

60g butter

4 medium carrots (480g), grated coarsely

3 tsp finely chopped fresh ginger

250g rainbow baby carrots, cut into ribbons

1/3 cup (40g) natural flaked almonds, toasted

1 cup coriander leaves

¼ cup (60ml) olive oil

2 tbsp orange juice

2 tsp honey

1 Combine currants and vinegar in a small microwave-safe bowl; microwave for 1 minute or until hot. Cool.

2 Meanwhile, dry-fry seeds in a small frying pan over medium heat for 1 minute or until fragrant. Transfer to a spice grinder or mortar and pestle; blend until finely ground.

3 Melt butter in a small saucepan over high heat. Add the grated carrot and ginger; cook, stirring, for 2 minutes or until light golden. Reduce heat to low; cook, covered, for a further 5 minutes or until softened. Transfer mixture to a small food processor; process until smooth. Season to taste.

4 Drain currants; reserve liquid. Combine drained currants, carrot ribbons, almonds and coriander in a medium bowl. Whisk reserved currant liquid with the oil, orange juice, honey and finely ground spices in a small bowl until combined. Pour the dressing over salad, season; toss to combine.

5 Spread carrot puree on a serving platter, top with the carrot salad.

serving idea Serve with warmed flatbread.

TIP

Use a vegetable peeler, mandoline or V-slicer to cut the baby carrots into ribbons.

CHARGRILLED MUSHROOM & BROCCOLINI SALAD

prep + cook time 30 minutes serves 4

1 cup (200g) freekeh, rinsed

500g flat mushrooms, halved

150g oyster mushrooms, large ones halved

1 bunch broccolini (175g)

½ cup (125ml) extra virgin olive oil

3 cloves garlic, crushed

1 tsp ground sumac

1 tsp finely grated lemon rind

2 tbsp lemon juice

120g baby rocket

150g persian fetta in oil, drained

2 wedges preserved lemon (80g), pulp removed and discarded, rind sliced finely (see tip)

¼ cup (40g) pine nuts, toasted

1 Cook freekeh in a large saucepan of boiling water for 10 minutes or until just tender. Drain well; cool.

2 Meanwhile, preheat a chargrill plate over high. Place mushrooms, broccolini, 1/3 cup (80ml) of the oil, 2 crushed garlic cloves and the sumac in a large bowl, season; toss to coat. Cook flat mushrooms for 2 minutes each side or until charred and tender. Cook oyster mushrooms for 30 seconds each side or until charred and tender. Cook broccolini for 1 minute each side or until charred and tender.

3 For the dressing, combine grated lemon rind, lemon juice, remaining garlic and remaining oil in a small bowl.

4 Place freekeh, mushrooms and broccolini in a large bowl with rocket, crumbled fetta, preserved lemon rind, pine nuts and dressing, then season; toss gently to combine.

tip Preserved lemons are a North African specialty. Only the rind is used in cooking. To prepare, remove and discard pulp from the lemon wedges. Squeeze out any juice from rind then rinse it well; thinly slice the rind or cut as directed in the recipe.

CRISPY SEED & SPICE MIDDLE EASTERN POTATOES

prep + cook time 55 minutes

serves 4

1.6kg brushed potatoes, scrubbed, unpeeled, cut into 4cm chunks

1 medium bulb garlic, cloves separated, unpeeled

1 tbsp coriander seeds

1 tbsp cumin seeds

2 tsp white sesame seeds

2 tsp black sesame seeds

3 tsp sea salt flakes

1 tsp smoked paprika

½ tsp dried chilli flakes

1.5 litres (6 cups) vegetable oil, for deep-frying

½ cup flat-leaf parsley, chopped finely

1 tbsp finely grated lemon rind

1 Place potatoes and garlic in a large saucepan with enough cold salted water to cover; bring to the boil, covered, over high heat. Reduce heat; simmer, uncovered, for 15 minutes or until tender and skin is just starting to loosen. Drain in a colander. Remove garlic; peel away skin, discard skin. Stand potatoes for 5 minutes to steam dry. Toss potatoes in the colander a few times to roughen the edges slightly.

2 Meanwhile, toast the seeds in a medium frying pan over medium heat for 6 minutes, stirring often, or until fragrant. Transfer to a mortar and pestle; cool for 5 minutes. Pound until coarsely ground. Stir in salt, paprika and chilli flakes.

3 Heat the oil in a deep heavy-based saucepan over medium heat until it reaches 180°C (or until a cube of bread turns brown in 30 seconds). Cook potatoes and garlic, in batches, turning halfway through, for 10 minutes, removing garlic with a slotted spoon after 3 minutes, or until very golden and crisp.

4 Place the garlic and potatoes in a large bowl. Add seed mixture, parsley and lemon rind; toss gently to combine.

SWAP

Use radicchio or endive instead of the witlof.

FETTA STEAKS WITH ORANGE & WITLOF SALAD

prep + cook time 35 minutes serves 4

2 x 200g blocks of firm fetta

2 tbsp honey

½ cup (125ml) extra virgin olive oil

¼ cup (60ml) apple cider vinegar

1 tbsp coriander seeds, toasted, crushed lightly

¼ tsp dried chilli flakes

3 green witlof (375g), leaves separated

3 large navel oranges (900g), peeled, sliced thinly crossways

4 trimmed celery stalks (400g), sliced thinly on the diagonal, young leaves reserved

½ cup (50g) walnuts, roasted, chopped coarsely

1 Preheat oven to 200°C. Line an oven tray with baking paper.

2 Pat fetta dry with paper towel; place on lined tray. Combine half the honey and 1 tbsp of the oil in a small bowl; brush evenly over fetta, season with pepper. Bake for 20 minutes or until fetta is soft and golden.

3 Meanwhile, whisk remaining honey, remaining oil, the vinegar, coriander seeds and chilli flakes in a medium bowl until well combined. Season to taste.

4 Halve any larger leaves of witlof lengthways. Arrange witlof, orange slices, celery slices and celery leaves on a large platter, then drizzle with half the dressing; toss gently to combine.

5 To serve, top salad with torn pieces of warm fetta and walnuts; drizzle with remaining dressing.

serving idea Add some finely chopped coriander and dill to the dressing in step 3.

SHIRAZI CUCUMBER SALAD WITH YOGHURT DRESSING & CRISP BROAD BEANS

prep + cook time 40 minutes serves 6 as part of a banquet

400g can broad beans, drained, patted dry (see tips)

1 tsp sea salt flakes

1 tsp ground cumin

¼ cup (60ml) extra virgin olive oil

1 large lemon (200g)

¾ cup (200g) greek yoghurt

2 cloves garlic, crushed

3 telegraph cucumbers (1.2kg)

2 celery stalks (300g), sliced thinly

2 fresh long red chillies, seeded, chopped finely

½ cup mint leaves, chopped finely, plus extra small leaves to serve

2 tsp ground sumac

1 Preheat oven to 200°C. Line a large oven tray with baking paper.

2 Combine broad beans, salt flakes, cumin and 1 tbsp of the oil in a bowl. Spread onto lined tray. Roast, stirring halfway, for 30 minutes or until crisp and golden. Cool.

3 Finely grate rind from the lemon (see tips), then squeeze juice.

4 Combine yoghurt, garlic and 2½ tbsp of the lemon juice in a small bowl; season.

5 Chop the cucumbers into random chunks and slices. Place cucumber in a large bowl with celery, chilli, lemon rind, chopped mint, remaining oil and remaining lemon juice, then season lightly; toss gently to combine.

6 Transfer cucumber salad to a serving platter; top with the roasted broad beans and yoghurt dressing. Sprinkle with sumac and top with extra mint leaves.

tips Canned broad beans are found labelled as fava beans in most large supermarkets and Lebanese delis. If you have one, use a zester to remove the lemon rind into thin strips.

SERVING IDEA

The salad will create more liquid as it stands; serve with warmed pitta bread to mop up the juice.

MAINS

CAULIFLOWER & PISTACHIO SOUP WITH SUMAC ROAST

CAULIFLOWER

prep + cook time 1 hour 10 minutes

serves 4

300g unsalted shelled pistachios, plus ¼ cup extra finely chopped

1 large cauliflower (2kg), with leaves attached

2 tbsp olive oil, plus 1 tsp extra

1 large onion (200g), chopped coarsely

3 cloves garlic, crushed

1 small leek (200g), sliced

½ tsp ground cinnamon

2 tsp ground cumin

1.375 litres (5½ cups) vegetable stock

1 tsp ground sumac, plus 1 tsp extra to serve

flatbread, to serve

1 Preheat oven to 200°C. Line an oven tray with baking paper.

2 Place pistachios in a medium heatproof bowl with enough boiling water to cover; stand for 20 minutes. Drain well. Wrap pistachios in a clean tea towel, rub vigorously to remove skins. Discard skins.

3 Meanwhile, reserve small cauliflower leaves and 100g small florets. Cut remaining cauliflower into large florets.

4 Heat oil in a large saucepan over medium heat; cook onion, garlic and leek, stirring, for 8 minutes or until softened. Add cinnamon and cumin; cook for 1 minute or until fragrant. Add large cauliflower florets, skinless pistachios and stock; bring to the boil. Reduce heat; simmer for 30 minutes or until cauliflower is very tender. Season.

5 Meanwhile, combine reserved small cauliflower florets and leaves, the sumac and extra oil on lined tray; season. Bake for 20 minutes or until cauliflower is golden and edges are crisp.

6 Blend or process soup until very smooth.

Ladle soup into serving bowls; top with roasted cauliflower florets and leaves, extra chopped pistachios and extra sumac. Season and serve with flatbread.

SPICY WHITE BEAN & MEATBALL SOUP

prep + cook time 1 hour 55 minutes (+ overnight soaking & cooling) serves 4

You will need to start this recipe the day before.

220g dried white beans (see tip)

2 tbsp olive oil

1 medium onion (150g), chopped finely

1 celery stalk (150g), chopped finely

1/3 cup finely chopped coriander

roots and stems

2 cloves garlic, crushed

3 tsp ground coriander

2 tsp ground cinnamon

¼ tsp ground allspice

½ tsp saffron threads

500g lamb mince

1.5 litres (6 cups) chicken stock

100g green curly kale leaves, torn

crusty bread, to serve

1 Place beans in a large bowl with enough water to cover; soak overnight.

2 Drain beans. Rinse under cold water; drain. Place beans in a large saucepan with enough water to cover; bring to a simmer. Cook for 30 minutes or until almost tender. Drain.

3 Meanwhile, heat 1 tbsp of the oil in a large frying pan over high heat; cook onion, celery and coriander roots and stems, stirring, for 5 minutes or until softened. Add garlic and ground spices; cook for 1 minute. Remove from heat; cool.

4 Combine saffron and 1 tbsp boiling water in a small heatproof cup; stand for 10 minutes to infuse.

5 Meanwhile, combine lamb and half the cooled onion mixture in a large bowl; season. Roll level tablespoons of mixture into balls.

6 Heat remaining oil in a large saucepan over medium heat; cook meatballs, in two batches, turning, for 5 minutes or until browned. Remove from pan.

7 Add saffron mixture to same pan with remaining onion mixture, 2 cups (500ml) water and the stock; stir to combine. Add drained beans and meatballs. Bring to a simmer; cook, covered, for 45 minutes or until beans are very tender. Season. Stir in kale until just wilted.

8 Serve soup with crusty bread.

tip We used navy beans in this recipe but other white beans such as cannellini or great northern are also suitable. Adjust cooking time accordingly.

SAFFRON & LEMON CHICKEN WITH CRISPY ONION RICE

prep + cook time 11/4 hours

serves 4

½ tsp saffron threads

3 medium lemons (420g)

2 tbsp olive oil

4 cloves garlic, crushed

2kg whole chicken, butterflied (see tips)

1 bunch english spinach (300g), washed, trimmed

CRISPY ONION RICE

1 cup (200g) white basmati rice

1/3 cup (80ml) olive oil

5 pickling onions (200g), sliced thinly (see tips)

400g can chickpeas, drained, rinsed

4 fresh dates (80g), chopped

½ cup flat-leaf parsley, chopped

½ cup (40g) flaked almonds, toasted

1 Preheat oven to 200°C. Line a large roasting pan with baking paper.

2 Combine saffron and 2 tsp boiling water in a small heatproof cup. Set aside for 10 minutes.

3 Cut 1 lemon into 5mm slices. Finely grate rind, then juice remaining lemons; you will need 1 tbsp rind and ¼ cup (60ml) juice.

4 Combine oil, saffron mixture, garlic, rind and juice in a small bowl; season well. Place chicken in lined pan; brush saffron mixture all over chicken. Cover chicken with lemon slices. Roast chicken for 1 hour or until browned and cooked through. Set aside to rest.

5 Meanwhile, make crispy onion rice.

6 Heat a large frying pan over medium-high heat; add spinach and 2 tbsp water. Cook, stirring, for 1 minute or until just wilted; season.

7 Cut chicken into serving pieces, serve with rice and spinach; drizzle with pan juices.

crispy onion rice Rinse rice in a sieve under cold running water until water runs clear; place rice in a medium saucepan with 1½ cups (375ml) water. Bring to the boil. Reduce heat to low; simmer, covered, for 12 minutes. Remove from heat; stand, covered, for 10 minutes. Fluff with a fork. Meanwhile, heat oil in a medium frying pan over medium-high heat; cook onions, stirring, for 7 minutes or until browned and crisp (be careful not to overcook or they will become bitter). Transfer onions to a paper-towel-lined plate. Cook chickpeas in same pan, stirring, for 5 minutes or until lightly browned. Place rice and chickpeas in a large bowl with dates and parsley, season; toss to combine. Add onions and almonds; stir gently.

TIPS

Ask your butcher to butterfly the chicken. Use a mandoline or V-slicer to cut the pickling onions into very thin slices.

TIP

Instead of making the za’atar chickpeas, add chickpeas directly to the tagine with the canned tomatoes in step 2.

VEGETABLE TAGINE WITH ZA’ATAR CHICKPEAS

prep + cook time 50 minutes serves 4

2 tsp olive oil

1 large red onion (300g), chopped coarsely

2 cloves garlic, crushed

4 baby eggplant (240g), halved lengthways

500g kent pumpkin, cut into 2cm pieces

2 tsp ground cumin

2 tsp ground coriander

2 tsp ground ginger

½ tsp ground cinnamon

400g can diced tomatoes

2 cups (500ml) vegetable stock

300g baby zucchini, trimmed, halved lengthways

¾ cup (200g) greek yoghurt

½ cup finely chopped flat-leaf parsley, plus extra leaves to serve

ZA’ATAR

CHICKPEAS

400g can chickpeas, drained, rinsed

1 tbsp za’atar

2 tbsp olive oil

1 Make za’atar chickpeas.

2 Heat olive oil in a large heavy-based saucepan over medium heat; cook onion and garlic, stirring, for 5 minutes. Add eggplant and pumpkin; cook for 1 minute each side or until vegetables are browned lightly. Add ground spices; cook for 1 minute or until fragrant. Add canned tomatoes, stock and zucchini; bring to the boil. Reduce heat to low; simmer, covered, for 15 minutes or until vegetables are just tender.

3 Combine yoghurt and parsley in a small bowl; season to taste.

4 Serve tagine topped with yoghurt mixture, za’atar chickpeas and extra parsley leaves.

za’atar chickpeas Pat chickpeas dry with paper towel; place in a medium bowl, toss with za’atar. Heat oil in a small frying pan over medium heat; cook chickpea mixture, stirring, for 10 minutes or until golden.

ROAST CHERMOULA LAMB WITH WALNUT SALSA

prep + cook time 1 hour serves 6

1 cup firmly packed flat-leaf parsley leaves

1 cup firmly packed coriander leaves

4 cloves garlic, crushed

1 fresh long green chilli, chopped

3 tsp ground cumin

2 tsp ground coriander

2 tsp sweet paprika

1/3 cup (80ml) olive oil

1/3 cup (80ml) lemon juice

1 tbsp olive oil, extra

1.5kg boned and butterflied leg of lamb, excess fat trimmed

WALNUT SALSA

1 cup (100g) walnuts, roasted, chopped coarsely

½ small red onion (50g), chopped finely

400g baby roma tomatoes, halved

1/3 cup finely chopped coriander leaves and stems

¼ cup (60ml) olive oil

1 tbsp pomegranate molasses

1 Preheat oven to 200°C.

2 For chermoula, process herbs, garlic, chilli, spices, oil and lemon juice in a small food processor until smooth; season.

3 Heat extra oil in a large flameproof roasting pan over high heat; cook lamb for 3 minutes each side or until well browned. Season. Remove pan from heat; pour chermoula over lamb, coating well. Roast in oven for 30 minutes for medium or until lamb is cooked to your liking. Set aside to rest for 10 minutes.

4 Meanwhile, make walnut salsa.

5 Serve sliced lamb with pan juices and salsa. walnut salsa Combine ingredients in a medium bowl; season.

serving idea Serve with crispy seed & spice middle eastern potatoes (page 42).

TIP

To ensure even cooking make sure your lamb is an even thickness.

BAKED WHOLE SNAPPER WITH LEMONY TAHINI

prep + cook time 45 minutes

serves 4

250g microwave brown and wild rice

¼ cup (40g) dried currants

½ cup finely chopped flat-leaf parsley, plus extra leaves to serve

1 clove garlic, crushed

2 tsp finely grated lemon rind

2 tbsp olive oil

½ cup (125ml) lemon juice

2 whole snapper (2.4kg), cleaned

1½ tbsp ras el hanout

½ cup (140g) tahini

lemon wedges, to serve

1 Preheat oven to 200°C. Line two large baking trays with baking paper.

2 Heat rice according to packet directions.

3 Place the rice in a medium bowl with currants, 1/3 cup of the parsley, the garlic, lemon rind, 1 tbsp oil and 2 tbsp lemon juice; season, then toss gently to combine.

4 Using a sharp knife, make two shallow diagonal cuts in the thickest part of the snapper flesh on both sides. Drizzle fish with remaining oil; rub both sides with ras el hanout, season. Fill the cavity of each fish with rice mixture. Place fish on lined trays. Bake for 35 minutes or until just cooked.

5 Meanwhile, process the tahini and ¼ cup (60ml) water with remaining parsley and remaining lemon juice until smooth; season.

6 Serve fish with lemony tahini, extra parsley leaves and lemon wedges.

MOROCCAN LAMB, CHICKPEA & CORIANDER SOUP

prep + cook time 3 hours serves 4

1.7kg lamb shoulder on the bone

2 tbsp olive oil

1 bunch coriander

1 medium onion (150g), chopped finely

1 large carrot (180g), cut into 1cm rounds

1 tbsp ground cumin

1 tbsp ground coriander

1 tsp ground turmeric

½ tsp dried chilli flakes

2 fresh long red chillies, sliced thinly

1.5 litres (6 cups) beef stock

½ cup (100g) freekeh

400g can chickpeas, drained, rinsed

400g vine-ripened tomatoes, quartered

greek yoghurt and toasted turkish bread, to serve

1 Season lamb. Heat 1 tbsp of the oil in a large casserole dish or stockpot over high heat; cook lamb for 5 minutes, turning, until well browned. Remove from dish.

2 Remove leaves from coriander; reserve for serving. Finely chop coriander roots and stems. Heat remaining oil in same dish; cook onion and carrot, stirring, for 5 minutes or until softened. Add chopped coriander roots and stems, ground spices and chillies; cook for a further 1 minute or until fragrant.

3 Return the lamb to dish with stock; bring to a simmer. Cook, covered, for 2 hours. Add freekeh; cook for 15 minutes. Add chickpeas and tomatoes; cook for a further 15 minutes or until lamb is falling off the bone and freekeh is tender. Remove lamb; shred meat, discarding bone. Skim fat from soup. Return meat to pan; season to taste.

4 Ladle soup into bowls, then top with reserved coriander leaves. Serve with yoghurt and toasted turkish bread.

LAMB & APRICOT TAGINE

prep + cook time 2 hours 20 minutes

serves 6

2 tbsp olive oil

1kg boneless lamb shoulder, trimmed, cut into 4cm pieces

1 medium onion (150g), sliced thinly

2 cloves garlic, crushed

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground cinnamon

2 cups (500ml) beef stock

½ cup (75g) dried apricot halves

100g baby spinach leaves

¼ cup (40g) blanched almonds, roasted couscous, to serve

1 Heat 1 tbsp of the oil in a large saucepan over medium-high heat; cook lamb, in batches, until well browned. Season. Remove from pan.

2 Heat remaining oil in same pan over medium heat; cook onion and garlic, stirring, for 5 minutes or until onion softens. Add ground spices; cook, stirring, for 1 minute or until fragrant.

3 Return lamb to pan with stock; bring to the boil. Reduce heat; simmer, covered, 1 hour 40 minutes. Add dried apricots; simmer, covered, for a further 20 minutes or until lamb is very tender. Stir in spinach; season to taste.

4 Top the tagine with roasted almonds and serve with couscous.

SLOW ROAST PORK SHOULDER WITH QUINCE & POMEGRANATE GLAZE

prep + cook time 23/4 hours

serves 6

1.5kg boneless pork shoulder, skin on, excess fat trimmed

1 bunch spring onions (400g), trimmed

100g quince paste

1 tbsp caraway seeds

1 cup (250ml) pomegranate juice

3 cups (750ml) chicken stock

2 tbsp extra virgin olive oil

2 tbsp red wine vinegar

1 head butter lettuce (250g), leaves separated

6 lebanese flatbreads (690g), warmed

1 fresh long green chilli, sliced

1/3 cup mint leaves

sliced baby cucumbers and halved radishes, to serve

1 Preheat oven to 180°C.

2 Using a very sharp knife, score pork skin a few millimetres deep, at 1cm intervals. Place spring onions on base of a large roasting dish.

3 Stir the quince paste and caraway seeds in a small saucepan over low heat until melted and spreadable. Brush paste mixture all over pork. Place pork on top of spring onions, skin-side up; sprinkle generously with salt. Pour juice and stock into base of dish. Cover pork tightly with lightly greased foil, leaving the liquid uncovered.

4 Roast for 1½ hours. Remove foil; roast a further 1 hour, or until pork is very tender, skin is crisp and juices are thickened. Rest for 10 minutes.

5 Whisk oil and vinegar in a large bowl; season. Add lettuce; toss gently to combine.

6 Shred pork using two forks. Serve pork, juices and spring onions topped with chilli and mint; accompany with flatbread, lettuce, cucumber and radishes.

tips Ask your butcher to score the rind for you. If you prefer less fat on your pork, after cooking, pull up skin, scrape away excess fat, return skin.

CHICKEN BAHARAT STEW WITH YOGHURT & PISTACHIOS

prep + cook time 1 hour 20 minutes (+ standing)

serves 4

2 tbsp baharat

2 dried chillies

1 tbsp honey

2 tbsp extra virgin olive oil

4 chicken marylands (1.4kg), trimmed

1 large onion (200g), sliced thinly

4 cloves garlic, crushed

2 cups (500ml) salt-reduced chicken stock

500g cherry truss tomatoes

500g baby potatoes, halved

2 wedges preserved lemon (80g), pulp removed, rind sliced thinly

½ cup flat-leaf parsley, chopped

coarsely

¼ cup (35g) slivered pistachios

½ cup (140g) greek yoghurt

1 Preheat oven to 180°C.

2 Combine baharat, chillies, honey and 1 tbsp of the oil in a large bowl. Add chicken; turn to coat well. Season.

3 Heat the remaining oil in a large flameproof casserole dish over medium heat. Cook chicken, skin-side down, for 4 minutes, turning, or until just starting to brown. Remove from dish.

4 Add onion and garlic to dish with ¼ cup (60ml) water; cook, stirring often, for 4 minutes or until onion is soft. Add stock, tomatoes and chicken with any juices. Cover dish, place in oven; cook for 30 minutes. Add potatoes; return to oven, covered, for a further 30 minutes or until chicken and potatoes are tender. Stand for 10 minutes.

5 Top stew with preserved lemon rind, parsley and pistachios, season with salt; serve with yoghurt.

tip Preserved lemons are a North African specialty. Only the rind is used in cooking. To prepare, remove and discard pulp from the lemon wedges. Squeeze out any juice from rind then rinse it well; thinly slice the rind or cut as directed in the recipe.

SAUSAGE & LEMON DUKKAH MEATBALL TAGINE

prep + cook time 45 minutes serves 4

500g Italian-style pork sausages

1/3 cup (35g) pistachio dukkah

¼ cup (60ml) extra virgin olive oil

1 medium onion (150g), sliced thinly

1 tbsp cumin seeds

1 litre (4 cups) chicken stock

1 cup (120g) green sicilian olives

250g frozen peas

1 tbsp honey

2 medium lemons (280g), sliced thinly

1 cup firmly packed coriander leaves

pearl couscous and toasted flaked almonds, to serve

1 Squeeze sausage meat from casings into a large bowl. Add dukkah; mix well. Form heaped tablespoons of mixture into balls (makes 16).

2 Heat 1 tbsp of the oil in a large non-stick casserole dish over medium heat. Cook the onion and cumin, stirring occasionally, for 6 minutes or until soft and light golden. Transfer to a small bowl.

3 Heat remaining oil in dish; cook the meatballs, turning halfway, for 5 minutes or until browned. Increase heat to medium-high. Return the onion mixture to dish with stock and olives; cook for 20 minutes or until stock is reduced by half.

4 Add peas and honey; stir gently to combine, then top with lemon slices. Cook, covered, for a further 5 minutes over medium heat or until lemon is soft and meatballs and peas are cooked.

5 Top meatball tagine with coriander leaves and serve with couscous and almonds.

tip The lemon slices add flavour to the tagine but it’s best to remove most of them before serving.

SWAP

Use chicken or beef sausages, instead of pork.

BAHARAT CHICKEN WRAPS WITH PICKLED RADISH & GARLIC SAUCE

prep + cook time 11/4 hours

serves 6

2 tbsp baharat

¼ cup (70g) dijon mustard

2 tsp finely grated lemon rind

2 tbsp lemon juice

8 chicken thigh cutlets (1.6kg)

2 tbsp white wine vinegar

2 tsp sea salt flakes

2 tsp caster sugar

1 bunch radishes (500g), shaved

6 large pitta bread (480g), warmed

1 baby cos lettuce (130g), cut into six wedges

4 baby cucumbers (120g), cut into ribbons

GARLIC SAUCE

4 cloves garlic, unpeeled

1 cup (280g) greek yoghurt

2 tsp baharat

1 tsp finely grated lemon rind

1 tbsp lemon juice

1/3 cup mint leaves, chopped finely

1 Preheat oven to 180°C.

2 Dry-fry baharat in a small frying pan over low heat for 2 minutes or until fragrant.

3 Combine baharat, mustard, rind and juice in a large bowl; season. Add chicken; turn to coat well. Transfer to a large roasting pan. Roast, covered, for 1 hour or until very tender. Cool slightly. Shred chicken; combine with enough of the cooking juices to moisten. Season.

4 Meanwhile, make garlic sauce.

5 Stir vinegar, salt and sugar in a medium bowl until sugar dissolves; add radishes. Set aside to lightly pickle. Season with pepper.

6 To serve, fill pitta with lettuce, chicken, pickled radish and cucumber; drizzle with garlic sauce. garlic sauce Place garlic on a small oven tray. Bake in oven with chicken for 15 minutes or until tender. Squeeze garlic from skins into a small bowl; mash with a fork. Add yoghurt, baharat, rind, juice and mint; stir to combine. Season to taste.

GREEN VEGIE STEW WITH CUMIN CHICKEN MEATBALLS

prep + cook time 45 minutes serves 4

¼ cup (60ml) extra virgin olive oil

1 small onion (80g), sliced thinly

3 cloves garlic, chopped finely

1 tbsp cumin seeds

2 tsp ground turmeric

500g chicken mince

3 fresh dates (60g), pitted, chopped

1 litre (4 cups) chicken stock

400g can chickpeas, drained, rinsed

½ cup (100g) couscous

2 medium zucchini (240g), sliced thinly

300g silverbeet, sliced thickly

160g green beans, halved lengthways

warmed pitta bread and lemon wedges, to serve

1 Heat 1 tbsp of the oil in a large, deep, non-stick saucepan over medium heat; cook the onion and garlic, stirring often, for 5 minutes or until soft. Add cumin and turmeric; cook for 1 minute or until fragrant. Transfer to a large bowl; cool slightly.

2 Add chicken mince and dates to onion mixture in bowl, season well; mix until well combined. Roll 2 tbsp of mixture into balls (makes 12).

3 Heat remaining oil in same pan over medium heat. Cook meatballs, in batches, turning often, for 5 minutes or until golden. Carefully remove meatballs from pan.

4 Add stock and chickpeas to pan; cook, scraping the base of pan occasionally, for 12 minutes or until liquid is slightly reduced. Return meatballs with any juices to pan; simmer, covered, for 5 minutes or until almost cooked.

5 Add the couscous and vegetables; stir gently to combine. Cook, covered, for 3 minutes or until meatballs, vegetables and couscous are just tender.

6 Serve stew and meatballs with pitta bread and lemon wedges.

RED LENTIL, BURGHUL & PRAWN STEW

prep + cook time 50 minutes serves 4

2 tbsp olive oil

1 medium red onion (170g), chopped finely

1 fresh long red chilli, chopped finely, plus extra to serve

2 cloves garlic, crushed

2 tsp ras el hanout

1.5 litres (6 cups) chicken stock

200g baby roma tomatoes, halved

1 cup (150g) dried red lentils

½ cup (80g) coarse burghul, rinsed well

20 medium uncooked king prawns (900g), peeled, deveined, tails intact

MINT GREMOLATA

1 cup mint leaves, chopped finely

1 tbsp finely chopped preserved lemon rind

1 tsp ground sumac

1 clove garlic, crushed

1 tbsp lemon juice

100g heirloom cherry tomatoes, chopped finely

1 Heat the oil in a large saucepan over medium heat; cook onion and chilli for 3 minutes or until softened. Add garlic and ras el hanout; cook for 1 minute or until fragrant.

2 Add stock, tomatoes, lentils and burghul, bring to a simmer; cook, covered, for 15 minutes or until lentils and burghul are just cooked. Add prawns; cook, covered, for a further 5 minutes or until the prawns are just cooked. Season to taste.

3 Meanwhile, make the mint gremolata.

4 Serve stew topped with gremolata and extra sliced chilli.

mint gremolata Combine ingredients in a small bowl; season.

ALLSPICE so-named because it tastes like a combination of nutmeg, cumin, clove and cinnamon. Available whole or ground.

BAHARAT the Arabic word for spice and refers to the complex spice blend that adds a depth of flavour to many Middle Eastern dishes. Available in Middle Eastern grocery stores and some supermarkets.

BEANS

broad available dried, fresh, canned and frozen. Fresh should be peeled twice (discarding the outer long green pod and the beigegreen tough inner shell); frozen beans have had their pods removed but the beige shell still needs removal. haricot the haricot bean family includes navy beans and cannellini. All are mildflavoured white beans which can be interchangeable. white a generic term we use for canned or dried cannellini, haricot, navy or great northern beans belonging to the same family, phaseolus vulgaris.

BROCCOLINI a cross between broccoli and chinese kale; it has long asparagus-like stems with a long loose floret, both are edible.

BURGHUL also called bulgar wheat; hulled steamed wheat kernels that, once dried, are crushed into various sized grains. Used in Middle Eastern dishes such as falafel, kibbeh and tabbouleh. Is not the same as cracked wheat.

CELERIAC also called celery root; tuberous root with knobbly brown skin, white flesh and a celery-like flavour. Keep peeled celeriac in acidulated water to stop it from discolouring.

CHEESE

fetta, persian a soft, creamy fetta marinated in a blend of olive oil, garlic, herbs and spices; available from major supermarkets.

goat’s made from goat’s milk, has an earthy, strong taste; available in both soft and firm textures, in various shapes and sizes, and sometimes rolled in ash or herbs.

haloumi a firm, cream-coloured sheep’s milk cheese matured in brine; haloumi can be grilled or fried, briefly, without breaking down. Should be eaten warm as it becomes rubbery on cooling.

CHICKPEAS an irregularly round, sandy-coloured legume. Has a firm texture even after cooking, a floury mouth-feel and robust nutty flavour; available canned or dried (reconstitute dried chickpeas for several hours in cold water before use).

CHILLI available in many types and sizes. Use rubber gloves when seeding and chopping fresh chillies as they can burn your skin. Removing membranes and seeds lessens the heat level.

flakes also sold as crushed chilli; dehydrated deep-red extremely fine slices and whole seeds.

green any unripened chilli; also some particular varieties that are ripe when green, such as jalapeño, poblano or serrano.

CORIANDER also called cilantro; a bright-green leafy herb with a pungent flavour. Both the stems and roots of coriander are also used in cooking; wash well before using. Also available ground or as seeds; these should not be substituted for fresh as the tastes are different.

COUSCOUS fine, dehydrated, grain-like cereal product made from semolina; it swells to three or four times its original size when liquid is added.

CUMIN also known as zeera or comino; resembling caraway in size, cumin is the dried seed of a plant related to the parsley family. Its spicy, almost curry-like flavour is essential to the traditional foods of Mexico, India, North Africa and the Middle East. Available dried as seeds or ground.

CURRANTS tiny, almost black raisins so-named after a grape variety that originated in Corinth, Greece.

DATES fruit of the date palm tree, eaten fresh or dried, on their own or in prepared dishes. About 4cm to 6cm in length, oval and plump, thinskinned, with a honey-sweet flavour and sticky texture.

DILL used fresh or dried, in seed form or ground. Its frondlike fresh leaves are more subtle than the dried version or the seeds (which slightly resemble caraway in flavour).

DUKKAH an Egyptian specialty spice mixture made up of roasted nuts, seeds and an array of aromatic spices.

FENNEL also called finocchio or anise; a crunchy green vegetable slightly resembling celery. Also the name given to the dried seeds of the plant which have a stronger licorice flavour.

FREEKEH is cracked roasted green wheat; available in health food stores and some larger supermarkets.

HARISSA a Moroccan paste made from dried chillies, cumin, garlic, oil and caraway seeds. Available from Middle Eastern food shops and supermarkets.

HUMMUS a Middle Eastern dip made from softened dried chickpeas, garlic, lemon juice and tahini; can be purchased ready-made from most delicatessens and supermarkets. Also the Arabic word for chickpeas.

LENTILS (red, brown, yellow) dried pulses often identified by and named after their colour. Eaten by cultures all over the world, lentils have high food value.

French-style green lentils tiny green-blue lentils having a nutty, earthy flavour. They can be cooked rapidly without disintegrating.

ONIONS

green also called scallions or, incorrectly, shallot; an immature onion picked before the bulb has formed, has a long, bright-green stalk.

spring crisp, narrow greenleafed tops and a round sweet white bulb larger than green onions.

PAPRIKA ground dried sweet red capsicum; there are many grades and types available, including sweet, hot, mild and smoked.

PINE NUTS not a nut but a small, cream-coloured kernel from pine cones. They are best toasted before use to bring out the flavour.

POMEGRANATE MOLASSES not to be confused with pomegranate syrup or grenadine; pomegranate molasses is thicker, browner and more concentrated in flavour – tart, sharp, slightly sweet and fruity.

PRESERVED LEMON lemons are quartered and preserved in salt and lemon juice or water. To use, remove and discard pulp. Squeeze juice from rind, then rinse well and slice thinly. Sold in delis and most major supermarkets.

RAS EL HANOUT a classic spice blend used in Moroccan cooking. The name means ‘top of the shop’ and is the very best spice blend a spice merchant has to offer. Most versions contain over a dozen spices, including cardamom, nutmeg, mace, cinnamon and ground chilli.

SESAME SEEDS black and white are the most common of this small oval seed. The seeds are used as an ingredient and as a condiment.

SILVERBEET also called swiss chard or, incorrectly, spinach; has fleshy stalks and large leaves and can be prepared as for spinach.

SPINACH also called english spinach and incorrectly, silverbeet. Baby spinach leaves are best eaten raw in salads or cooked until just wilted.

SUMAC a purple-red, astringent spice, which is ground from berries growing on shrubs that flourish wild around the Mediterranean; adds a tart, lemony flavour.

TAHINI sesame-seed paste.

TURMERIC a rhizome related to galangal and ginger. Must be grated or pounded to release its acrid aroma and pungent flavour. It is known for the golden colour it imparts. Fresh turmeric can be substituted with the more commonly found dried powder (1 tsp ground turmeric replaces 20g fresh turmeric).

VINE LEAVES from early spring, fresh grapevine leaves can be found in most specialist greengrocers. Alternatively, cryovacpackages containing about 60 leaves in brine can be found in Middle Eastern food shops and some delicatessens; these must be rinsed and dried before use.

ZA’ATAR a Middle Eastern herb and spice mix which varies but always includes thyme, with ground sumac and, usually, toasted sesame seeds.

CONVERSION CHART

MEASURES

One Australian metric measuring cup holds approximately 250ml, one Australian metric tablespoon holds 20ml, one Australian metric teaspoon holds 5ml. The difference between one country’s measuring cups and another’s is within a 2- or 3-teaspoon variance, and will not affect your cooking results. North America, New Zealand and the United Kingdom use a 15ml tablespoon. All cup and spoon measurements are level. The most accurate way of measuring dry ingredients is to weigh them. When measuring liquids, use a clear glass or plastic jug with metric markings. We use extra-large eggs with an average weight of 60g.

OVEN TEMPERATURES

These oven temperatures are only a guide for conventional ovens. For fan-forced ovens, check the manufacturer’s manual.

LIQUID MEASURES

LENGTH MEASURES

baharat chicken wraps with pickled radish & garlic sauce 73

baked whole snapper with lemony tahini 61

barbecued calamari fattoush salad 30

beetroot hummus 19

C

cauliflower & pistachio soup with sumac roast cauliflower 50

chargrilled mushroom & broccolini salad 41

chicken baharat stew with yoghurt & pistachios 69

chickpea tabbouleh 16

crispy seed & spice middle eastern potatoes 42

F

fetta steaks with orange & witlof salad 45

goat’s cheese & za’atar stuffed mini vine capsicums 11

green vegie stew with cumin chicken meatballs 74

L

lamb & apricot tagine 65

lentil & sumac fillo fingers 23

M

middle eastern devilled eggs with crispy pitta 20

moroccan lamb, chickpea & coriander soup 62

moroccan spiced eggplant & pearl couscous salad 37

pickled fennel & fig salad with cinnamon dressing 29

R

red lentil, burghul & prawn stew 77

roast chermoula lamb with walnut salsa 58

roasted beetroot & labne salad 34

S

saffron & lemon chicken with crispy onion rice 54

sausage & lemon dukkah

meatball tagine 70

savoury haloumi baklava 8

shirazi cucumber salad with yoghurt dressing & crisp

broad beans 46

slow roast pork shoulder with quince & pomegranate

glaze 66

spiced carrot salad 38

spiced lamb & fig vine leaves 15

spicy white bean & meatball soup 53

sumac root vegetables with lentils, pickled red onion & mint dressing 26

turkish braised broad beans & shallots 33

vegetable tagine with za’atar chickpeas 57

zucchini koftas with harissa yoghurt 12

Everything you need to create your own Middle Eastern feast! Beautiful mezze plates to start the meal off right, plus delectable mains, sides and salads. Follow our easy recipes and whip up your own koftas, stuffed capsicum, flavourful salads, crispy potatoes, tagines, soups and more.

If you’re feeling creative, we’ve even got a savoury baklava recipe for you to try.