March 2015
mIDDLE EASTERN CUISINE Go ahead, try something new!
valentine’s day
arabian
spring food special
20 simple and easy
arabian recipes secret recipe for creamy Hummus
+
Light baklava
£2.99
www.Themiddleeasterncuisine.com
Contents... 5 editor’s letter 7 tips: from the famous chef osama 9 exclusive: jamie oliver and his twist on middle eastern food 11 Q&A with chef Osama El-Sayed 12 the lebanese way to make fatteh 14 how to make creamy and delicious hummus with tahini
22 Follow us on twitter: @Middleeasterncuisne
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20 Children recipes 22 breakfast ideas 24 healthy homemade shwarma
Follow us on pintrestMiddleeasterncuisne
Follow us on facebooktheMiddleeasterncuisne
Follow us on insta Middleeasterncuisne_
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15 middle eastern desserts made easy 17 how to make a popular middle eastern salad: tebouleh 18 the easiest way to make ‘kibbeh’
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15 27 all about middle eastern traditions 32 Tips: improve your cooking and lose weight ? 34 simple and delicious Amar el deen
34 36 make a falafel burger from scratch 38 Sneak peaks: what to expect in next months’ eddition 40 Perfect the perfect dinner date
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Editor’s Letter Welcome Readers...
W
e’ll let you know a little secret, just because Christmas season has disappeared in a the blink of an eye, it does not mean that you need to put your cooking gear away. It is a great time for new beginnings and therefore we have decided to make the spring issue unlike any of our previous editions. Over the holiday season we had travelled around the Middle East and North Africa, experiencing amazing cultures and tasting mouth watering foods. After intense travelling and working, we had decided to make the spring issue unlike any other of our previous magazines. There is more debt when reviewing the history behind the amazing Middle Eastern Cuisine, giving readers an insight of where their meals have originated from. With 2014 being a great success for our magazine and readers, we have high hopes to continue to surprise our readers and provide the best possible dishes. Our aim this year is to work as a team to introduce brand new and exotic arabian dishes that have not previously been expored by other food magazines. So make sure to stay tuned and buy each issue to experience something other magazines cannt provide.
editor’s Favourites
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p18
p38
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how to make
creamy and delicious hummus with tahini...
RECIPE TYPE: appetiser CUISINE: Middle Eastern SERVES: 4-5
Ingredients
1 & 1/2 cooked chickpeas, soaked in water 1/2 cup olive oil (add more if required) 1 garlic clove half a squeezed lemon 1/2 tsp red chili powder or cayenne power (optional) 1/2 a cup of tahini a pinch of salt
step1.
set out the the ingredients in order to make it easier for you to grab when needed.before placing the chickpeas, remove them from the can and place into a bowl before rinsing thoroughly in cold water.
step 2. use a large bowl in order to pour the cooked chickpeas, garlic, squeezed lemon juice, the pinch of salt, olive oil and the 1/2 cup of tahini.
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March 2015 l Spring eddition
step 3.
pour the mixture of ingredients into a food processor at meduim speed, leave the mixture to process for two minutes.
step 4.
Add more lemon juice, garlic, cumin and salt to taste. pour into a plate and soothe with the back of a spoon. Drizzle with extra virgin olive oil and scatter with the reserved chickpeas (optiional)
step 5.
garnish with a mint leaf and serve with pita bread, warmed in a moderate oven for three minutes, and cut into quarters.
March 2015 l Spring eddition
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middle eastern desserts made easy
ingredients
1
1/2 cup of Cornflour 1tsp Vanilla extract 1 1/2 cup of Full fat milk 1/2 cup of sugar nuts of your choice for topping
GATHER THE CORNFLOUR, VANILLA EXTRACT (OPTIONAL) AND SUGAR TOGETHER FOR PREPARATION.
2
WHISK TOGETHER IN A PAN OVER MEDIUM HEAT UNTIL THICKENED.
3
REFRIGERATE THE MIXTURE UNTIL COMPLETELY COOLED FOR 2 TO 4 HOURS.
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The history behind a healthy and nutritious Falafel The last time you bit into a falafel
However there is history behind
sandwich you were probably
everything!
thinking about nothing more
originates
than the warm spice and crunch
were originally made from faba
of the chickpea fritters and the
beans. Its roots can be traced
way they played against the
right back to the Christian Copts
soft bread, crisp vegetables and
of Egypt who were forbidden
creamy tahini sauce.
from eating meat during certain
Falafels from
actually
Egypt,
and
holidays and therefore came up Falafel. A small round ball,
with a falafel-like alternative.
brown, slightly crunchy, with the green parsley inside, tucked
For
those
who
up
for
a
into pita bread with some tahini
challenge, and would like to
sauce and a tasty salad of your
attempt at making their very
choice! The mighty falafel, it
own falafels, there are 6 simple
may not look like much, but if
steps on how to make your
the Middle East had adopted a
own falafel on the next page.
national food, this is it. Falafel can be found almost For those who have never tried
everywhere from restaurants,
falafel before, it is basically a
super markets and take aways. So
fried ball containing chickpeas
go out, enjoy, and try something
and a variety of seasoning
new.
depending on what you like most. Falafels usually contain garlic and onion with parsley and coriander usually thrown in to the mix.
Ingredients 1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans 1 large onion, chopped
Falafel is hugely popular in the
2 cloves of garlic, chopped
Middle East, as it is a common
3 tablespoons of fresh parsley,
form of quick and cheap street
chopped
food. When purchasing your
1 teaspoon of coriander
Falafel it is traditionally served in
1 teaspoon of cumin
a pita, which surprisingly holds
1 table spoon of Salt
many falafel balls. The falafel
1 tablespoon of Pepper
balls are typically drizzled with
Oil for frying
tahini sauce, slotted in alongside a variety of salads and pickles from which you will be able to
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promotion
PLace the parsley into a food processor, until blended into form of a mixture
rinse the food processor in order to blend the cup of chickpeas and garbanzo beans
also Process the coriander separately until blended but not pureed.
add the cumin, salt, pepper, garlic, onion and flour (optional)
Form the chickpea mixture into meduim sized balls and fry until turning golden brown
drizzle with tahini (optional) and enjoy your mouth watering falafels !
The best you’ll ever have! check out our website for different ways in which you could enjoy your delicious falafel balls.
www.iheartfalafel.com/tips March 2015 l Spring eddition
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