Middle Eastern roast chicken with saffron couscous
Rinse the chicken inside and out under cold running water and dry with paper towel. Put into a large, lightly greased roasting tin. Mix the lemon zest and juice with the honey, olive oil, ginger, cinnamon, cumin and freshly ground black pepper to ... [... more]
All Recipes AU |
Tabbouleh Prawn Salad
Place burghul in a large bowl, and pour the boiling water and olive oil over it. Stir, cover with a tea towel, and let stand for 15 to 20 minutes. When the water has been absorbed and the burghul is tender, stir in the lemon juice, cucumber, ... [... more]
All Recipes AU |
Middle Eastern lentil salad
Put the lentils in a saucepan, cover with water and bring to the boil. Add the garlic, cumin and lemon, reduce the heat and simmer for about 30 minutes, or until the lentils are tender. Drop the broccoli florets into a saucepan of boiling water ... [... more]
All Recipes AU |
Middle Eastern orange cake
Wash 2 of the oranges and place in a saucepan with water to cover. Bring to the boil, cover and simmer for 2 hours. Allow the oranges to cool, then cut open, remove the pips and roughly chop the flesh. Preheat the oven to 190°C. Grease and flour ... [... more]
All Recipes AU |
Broad Bean Breakfast Spread
Put the beans into a stockpot with enough water just to cover and bring to a boil. Drain half of the water after beans are tender. Return beans to stockpot and add onion, tomato, olive oil, cumin, parsley, lemon juice, salt and pepper. Mash the ... [... more]
All Recipes AU |
Chick pea and Red Capsicum Soup
In a food processor, blend 1/2 the chicken stock, chickpeas, tahini, mustard, garlic and capsicum until smooth. Transfer the puree to a saucepan and add the remaining chicken stock. Simmer 5 minutes. 1 small red capsicum 1 1/2 cups chicken ... [... more]
All Recipes AU |
Persian lamb couscous
Heat a large non-stick saucepan over a medium-high heat and fry the cubes of lamb, in batches, until browned all over. Remove from the pan with a slotted spoon and set aside. Reduce the heat to low, add the oil to the pan, then add the garlic, ... [... more]
All Recipes AU |
Couscous salad with chickpeas
Bring 1 cup (250 ml) water to a boil in a medium saucepan. Remove from heat. Stir in couscous and salt and leave to absorb liquid 20 minutes. Leave to cool. Halve and core tomatoes and cut into small dice. Slice spring onions into rings. To make ... [... more]
All Recipes AU |
White bean salad with sesame dressing
Soak beans in water overnight. Drain. Place in a pan and cover with water. Bring to a boil; cook 35 minutes or until soft. Let cool in cooking water. Drain. Place beans in a serving bowl. Add tomatoes, onion and chilies. Whisk oil, vinegar, salt ... [... more]
All Recipes AU |
Authentic Tabbouleh
Place the burghul in a small mixing bowl. Add the boiling water, mix and cover with a tea towel. Let stand for 1 hour then squeeze out any excess water. Combine the bulgur with the remaining ingredients; toss well and serve. 4 tablespoons burghul ... [... more]
All Recipes AU |
Tabbouleh with goat's cheese
Put the burghul in a mixing bowl, pour over enough boiling water to cover and stir well. Leave to soak for 15-25 minutes. Meanwhile, make the dressing. Whisk together the cumin, garlic and lemon juice in a small bowl, then slowly whisk in the ... [... more]
All Recipes AU |
Middle Eastern salad
Preheat the grill to high. Warm the pita breads under the grill for a few seconds or until puffy, then carefully split them open through the middle and open out each one like a book. Return to the grill and toast for 2-3 minutes on each side or ... [... more]
All Recipes AU |
