GRILLED FIGS + BLUE CHEESE WRAPPED IN BASTURMA

Summer is a perfect time to eat this luxurious and sensual fruit.  Apart from their delicious taste, figs are so versatile and could be eaten as a fruit or as a savoury item.  As much as I enjoy eating them as they are, I also like to impress my guests by serving them as an entrée.

The combination of the piquant taste of cheese combined with the sweet aroma of figs, further highlighted by the spiciness of basturma (a highly seasoned air-dried beef, traditionally attributed to the Turkish cuisine), delivers an absolutely divine taste to the final dish. 

Each of these ingredients is unique in its flavour and does not require long and heavy cooking to develop the flavours, which is what I like about this recipe.

To serve it to 4 people you need:

8 ripe figs

100 gr of blue cheese crumbled

8 thinly sliced pieces of basturma (available at a deli shop)

6 tbsp balsamic vinegar

2 tbsp olive oil

A bunch of rocket or watercress leaves for garnish

Method:
Pre-heat the oven to 160C and set it up for grilling.

Place the figs on a cutting board and gently slice cross-ways half way down the fruit, press lightly with your finger to open the figs up and gently push a few pieces of blue cheese into the opening.

Wrap a piece of basturma around each fig and secure with a tooth pick.  If the slices are not long enough, you can cut each piece of basturma in half lengthwise, wrap the basturma around the fig and then secure the slices of basturma with a tooth pick.

 

Add olive oil to the pan and then place the figs into the pan in an upright position.  If they tend to fall onto their side, scrunch a small piece of foil to make a stand for the fig.  Splash balsamic vinegar over the figs and pour the remaining balsamic vinegar into the pan and place under the grill for about 10 minutes or until the cheese has melted.

 

Remove from the oven, scatter some rocket or watercress leaves over the plate and sprinkle with extra virgin olive oil, place two figs on top of the rocket or watercress and drizzle the pan juices over the figs and around the plate like a real pro.

Enjoy!!!

GRILLED SALMON SKEWERS

I love Middle Eastern food, its flavour, colours and textures are enticing, intoxicating and utterly delicious.  But there is one more aspect in this cuisine that attracts me the most and that is a healthy side of it.  Not only do they use a lot of fresh vegetables and herbs but also a lot of dishes are prepared on a grill and that not only gives them an extra flavour, but it is, in my opinion, also a much healthier way of cooking food than frying. 

I quite often prepare our meals on the grill.  There are other benefits to using your BBQ rather than an oven or a pan – there is minimal washing and zero smell, especially when you are cooking fish.  Case in point, my BBQ salmon skewers, very simple, with minimum preparation time and maximum flavours.

You need for 4 people:

3 pieces of salmon fillets (170-200gr each)

1 tsp smocked paprika

1 garlic clove

Olive oil

Salt and freshly ground black pepper

Lemon for garnishing

4 metal skewers

Method:

Pre-heat your bbq to 180C.

Slice each fillet in half lengthwise and then cit each piece into equal size cubes.  Place them into a bowl, splash some olive oil, season with salt and pepper and sprinkle with paprika, then mix it together, this will give your fish a lovely colour and an extra layer of smokiness.  Thread the same quantity of fish pieces onto each skewer and place them on the grill.

Because the fish is cut into relatively small pieces, you might need to cook no longer than 3 minutes on each side depending how you like your fish to be cooked, do over-cook it as it is becomes dry and not too pleasant to eat.  And that is it.

Arrange the skewers on a big serving plate, garnish with slices of lemon and serve.

For the ultimate fish and chip experience, serve the fish with boiled potatoes but bear in mind that potatoes take about 20 minutes to cook.  If you watch your waist, you can substitute the potatoes with smoky sweet potato wedges which also go very well with the fish but much lighter in carbs. 

If you are serving this dish for lunch or a light meal, serve it alongside a salad of your choice or choose the one from my “Salad collection”.

Enjoy!!!

SPICY CARROT SALAD WITH PISTACHIOS AND CRANBERRIES

Fragrant spices, bright colours, exotic flavours – this Middle Eastern style salad ticks all the boxes and tantalises your taste buds. I often serve this salad alongside my Moroccan Lamb Stew or other main dishes with similar flavours.  Having said that, it could be served next to other dishes with rather subtle and delicate tastes by way of contrast that helps you to appreciate the different textures and flavours.

To feed 6 people, you need:

8-10 medium carrots

1 big red chili, de-seeded

4 cloves of garlic, peeled and crushed or finely grated

½ cup of dried cranberries

½ cup of mint leaves torn

1 tbsp of coriander leaves chopped

3 tbsp pistachio nuts, slightly toasted

For the dressing:

½ cup of extra virgin olive oil

1 tsp Dijon mustard

1 tsp honey

Juice of 1 lime

Salt and freshly ground black pepper

Method:

Peel the carrots and grate them either with a grater or using a food processor, whatever is available and easy to use.  Finely chop the chilies and add to the salad together with garlic and cranberries.

Using a small jar with an air-tight lid, combine all the ingredients for the dressing and give it a good shake, have a taste and adjust so that you are happy with the balance of sweet and sour with a slight tang coming from the mustard.  Also bear in mind that the cranberries will add some sweetness too.

Pour the dressing over the salad, add nuts and mint and coriander leaves and mix quite well, give it a taste and adjust the seasoning.  Keep the salad in the fridge until serving.

The flavours of this salad are quite bold; however they should complement each other nicely.  And don’t worry that it might be too hot because of the chilies, the mind leaves are there to keep the heat under control.

Enjoy!!!

MIDDLE EASTERN DISH OF GROUND MEAT AND TAHINI

Seniyeh is a traditional Middle Eastern dish of ground meat and tahini.  I came across this recipe while leafing through a lovely book called “Taste of Israel. A Mediterranean Feast”, given to my by one of my friends who knows too well my love for this kind of food.

 I liked the combination of ingredients and the simplicity of execution, so I decided to give it a go.

To feed 6 people you need:

1 kg of ground/minced beef, lamb or veal

2 tbsp chopped parsley

2 tbsp finely chopped onion

1 tbsp of plain flour

1 tbsp of vegetable oil

½ tsp of chili flakes

½ tsp of salt

½ tsp of ground black pepper

4 tbsp of tahini paste

2 tbsp of lemon juice

2 tbsp of water

Pine nuts to garnish

Method:

Pre-heat oven to 180C.  Combine the meat with the vegetables, flour, oil, chili flakes, salt and pepper and press into a round ovenproof dish around 17-20 cm in diameter.

 Using the fork, beat together the tahini paste, lemon juice and water into a smooth consistency, then spread it over the meat and sprinkle with pine nuts.

Bake in the oven for 30 minutes or until the top is golden brown and serve immediately.

I served it first to my family and we all absolutely loved it.  It is very warm, feeling and quite rich so the best way to serve is just with a simple green salad and some pickles.

Enjoy!!!

HOW TO COOK HUMMUS

Hummus is one of the staple dishes widely known all across the Middle East, Turkey and North Africa where it is served in many different ways.  However, due to its simplicity, the popularity of hummus is enjoyed all over the world.  It can be made in minutes with the use of just a few ingredients and a food processor.

Humus could be served as a dip or a part of a mezze platter at the start of the meal or as a delicious condiment served alongside grilled or barbecued meat dishes.

The recipe below is a classic way to make hummus.

You need:

400 gr can of chickpeas

3 tbs of Tahina paste

2 tsp of sumac (available at the spice section of any supermarket)

2 tsp of lemon juice

4 tbsp of extra virgin olive oil

2-3 cloves of garlic (or more if you really like it, like I do)

Salt and freshly ground black pepper

1 tsp of smocked paprika for serving

Method:

Drain the chickpeas but save the liquid.  Place all the ingredients into the food processor and blitz until smooth.  Check the seasoning and adjust according to your taste.  If the paste looks too thick, add the reserved liquid, another spoonful of olive oil and tahina paste.  Blitz again.  

Give it a taste and adjust the seasoning to your liking.  Pour hummus into a nice bowl then using the back of a spoon create a well in the middle of the paste, pour a few spoons of olive oil into it and sprinkle with paprika and it is ready to serve.

There are no hard rules for flavouring hummus, so once you have mastered the classic recipe, you can have some fun experimenting with different flavours, with whatever takes your fancy and what you can find in your fridge or in the pantry.  You can add roasted peppers or sun-dried tomatoes, spice it up with an addition of chili flakes or cumin seeds.  And most importantly, if you don't have a can of chickpeas in your pantry, you can easily substitute it with a can of canelini beans.

Let your imagination run wild and enjoy the taste!!!

HOW TO MAKE ZA'ATAR

Za'atar is a fragrant combination of herbs and spices widely used all across the Middle East.  Traditionally sprinkled over pizza or pita bread, it is also used in many meats and even vegetable dishes.

There is a great amount of recipes of how to make Za’atar on the Internet, however, to my great surprise, none of them are the same.  Each author has his own interpretation of this condiment; hence here is my version of preparing Za'atar:

You need:

1 tbsp of almonds

1 tbsp of pistachio nuts

½ of coriander seeds

1/3 tsp of fennel seeds

1/3 tsp of black peppercorns

½ tsp of smoked paprika

½ tsp of sesame seeds

½ tsp of salt

Method:
Heat almonds and pistachio nuts to release their flavour and then cooled down, crush finely with a mortar and pestle into a fine dust.  Don't worry if you are left with some chunks, they are good for texture and some crunch.  Transfer it to a small airtight container.  If you don't have a mortar and pestle at home or find it is a hard work, just use the blender or an old coffee grinder.

Heat all the seeds together with peppercorns, grind them in the mortar and pestle and add to the jar.  Sprinkle with salt, add paprika and give it a good shake.  

Use this aromatic concoction by sprinkling it over the the salad, on your avo sandwich or as a snack.  Just fill one small dish with olive oil, another - with balsamic vinegar and a spoon of Za'atar in the the third.  Place them in a middle of a table together with a basket of good crusty bread and let your guests help themselves by dipping the bread into oild and vinegar first and then some of Za'atar.

Enjoy!!!

EGGS IN PURGATORY

If you, like me, live in an area over populated by trendy coffee shops with bearded baristas flexing their muscles and exhibiting their tats while fixing your organic coffee latte, and then I bet, you will find one of the most common staples on every menu, Egg Shakshouka.  For those who have never heard about this newest fixation, it is an egg dish served for breakfast all over the Middle East, it is traditionally served in a cast iron pan with pita bread on the side to mop up the eggs and the spicy sauce. 

However, I am calling mine “Eggs in Purgatory”.  Actually, it does not matter what you call it, the principle remains, it is tasty, spicy, satisfactory and an easy to cook at home dish.  And so here is how to cook your Eggs in Purgatory.

To feed 2 people you need:

4 eggs

½ tin of chopped tomatoes

1 small red onion

1 red capsicum (bell pepper) finely chopped

Olive oil

Freshly chopped parsley

¼ tsp of chili flakes

½ tsp of smoked paprika (available in the spice section of your supermarket)

Salt and freshly ground black pepper

Pita or flat bread

1 tsp of Za’atar (click on "Za'atar" if you want to make your own, it is dead easy)

Method:

Chop the red onion very finely.  Heat the oil in a frying pan on a low heat and sauté the onions until they are soft and translucent.   While the onions are cooking, finely chop the capsicum and add it to the pan, cook until soft.  Pour over the tomatoes, add salt, black pepper, paprika and chili flakes and toss everything together and cook for about 5 minutes until all the flavours are well incorporated; taste it and adjust the seasoning. 

While the eggs are cooking, get the bread ready.  If you don’t have any pita or flat bread at home, just toast a slice of normal bread to add a little bit of crunch to it.  I also like to sprinkle it with Za’atar, a typical Middle Eastern spice (you can make your own, it is dead easy) to make it more flavoursome.   

Make four wells in the mixture and carefully crack four eggs.  Don’t worry if the eggs are not perfect, they will taste delicious anyway.  Cook the eggs to your liking, transfer to warm plates, sprinkle with fresh parsley and serve.  Serve the bread on the side for mopping.

Enjoy!!!

WHOLE BAKED SALMON LEBANESE STYLE + YOUNG BOILED POTATOES

This time of a year is not called the festive season for nothing:  there are so many reasons for celebrations such as Christmas, of course, Chanukkah, the end of yet another year, New Year night - to name just the few.  And it is in the spirit of the season that we go out of our way to delight our friends and families with carefully chosen gifts and scrumptious meals. Here is the menu that I have chosen to impress my guests.  You can find this menu and other entertaining ideas by clicking on the "Entertainment" page.

MENU

Fresh oysters with balsamic vinaigrette

Baby beetroot, baby broccoli and blue cheese salad with mustard dressing

Whole baked salmon Lebanese style with tahini yogurt

Young boiled potatoes with garlic butter and dill

Chocolate Pots

I am sure I could speak for most of the cooks here that we all have our signature dishes, the ones that our guests enjoy and praise the most, the ones that we love cooking time and time again or on the other hand cook for special occasions only and feel very protective if another cook asks us for the recipe.   Want to know what mine is?  It is a whole salmon cooked on the barbecue and served with yogurt and tahina paste and garnished with fresh herbs and spices.  This dish is my secret weapon to impress my guests and win their tick of approval.

Add fresh oysters and beetroot salad  for the entree and chocolate pots served individually in an espresso cup for dessert and you have got a perfect menu for entertaining your family and friends during the festive season. 

For 8-10 people you will need:

One whole fish approx 2 -2.5 kg (scaled and cleaned without the head)

100 grm tahina paste

200 grm of natural yogurt

Salt and freshly cracked black pepper

2 cloves of garlic

½ cup of chopped dill

½ cup of chopped mint

½ cup of chopped coriander

1 medium red chili de-seeded (optional)

½ cup of chopped walnuts

Juice of 2 lemons

1 cup of extra virgin olive oil

If the fish is heavier then I need, I ask the fishmonger to cut it in half along the spine into two halves.  So I can still cook one half, just reduce the cooking time to fifteen minutes. As for the other half, I ask him to portion it into fillets that I will freeze and cook at another time.  And when I am serving the fish, if I only have a half I put it on the plate flat side down.

You can cook the fish in an oven but I find it that the BBQ option is more flavoursome and it is also prevents my kitchen from smelling like a fishmonger’s shop for days. 

Method:

Preheat the BBQ to 180º C.  Clean the fish and pat it dry.  Cut 2 pieces of tinfoil about twice the length of the fish and spread them on the kitchen bench slightly overlapping each other.  Repeat the same process with baking paper and place it on top of the tinfoil.  Sprinkle the paper with extra virgin olive oil, season the fish with salt and pepper on both sides, place a bunch of fresh aromatic herbs inside the cavity (whatever you can find:  dill, parsley, coriander).  Place the fish diagonally on top of the baking paper and wrap it tightly as if it were a baby, tucking in all the edges.  Place the parcel on a baking tray and put on the BBQ grill and close the the lid.  Cook with the lid down for 20 minutes on each side for medium rare maintaining the temperature at 180º C.  Bring inside and open up the foil to prevent further cooking.

While the fish is cooking, prepare the paste by mixing tahina with yogurt, crushed garlic and lemon juice into a smooth consistency.  Next, chop coriander, walnuts, red onion, red chili, and mint and mix them all together, add lemon juice, a splash of olive oil, salt and freshly cracked black pepper. Taste and adjust the seasoning to your liking.  

Going back to the fish – gently scrape the skin off the fish, it actually removes very easily, then running a spoon along the spine remove the gray jelly-like fat.  Carefully transfer the fish onto a plate leaving the foil and paper behind.  Spread the paste on one side of the fish covering as much of the fish as it permits and spoon the salad over the paste pressing it lightly together. 

Serve with young boiled potatoes.

Enjoy!!!

ROAST VEGETABLES WITH MIDDLE EASTERN FLAVOURS

This vegetable dish takes very little preparation, cooks very quickly and goes well with any meat or poultry but do try to serve them with the Roasted Rack of Lamb with similar flavours.

 It can easily be changed into an Italian version with a splash of white wine and 2-3 anchovies tucked here and there, a couple of fresh ripe tomatoes cut into chunks and a sprinkle of freshly chopped parsley.  If you love herbs, add a few sprigs of thyme or rosemary and chunks of lemon.  As for vegetables, add as little or as much as you like, just keep them to a similar size for even cooking.

If you happen to have leftover vegetables, add them to the cooked cous-cous and you have a totally new dish for your next day dinner.

You need for 8 people:

2 red capsicums cut into 1cm strips

1 yellow capsicum cut into 1cm strips

200 gr of brown mushrooms roughly cut

1 medium size red onion sliced into wedges

1 head of garlic, cloves peeled and lightly squashed with a lat knife

1 small eggplant

1/4 pumpkin cut into 3 cm chunks

2 vne ripe tomatoes cut into quarters

2 ts of smoked paprika

2 ts of sumac

1/2 ts of harissa paste
1/2 of  pomegranate

Freshly chopped coriander leaves

Olive oil

Salt and freshly ground black pepper

Method:

Pre-heat the oven to 180 C. I once watched Nigella Lawson preparing vegetables for the roasting.  What she did what she put all the ingredients together into the plastic bag and gave them a good mix.  And that's exactly what I do now, as the result all the vegetables are coated evenly in oil and spices and it is much easier to mix them while they are in a bag rather then on the oven tray.

And so, place all the chopped vegetables in a big plastic bowl olive oil, spices, salt and pepper and give it a good toss so all the vegetables get covered, then spread on a roasting tray and place in the oven.  Check after 10 minutes and add a splash of water to keep the vegetables moist.  Roast for about 15-20 minutes and give it a taste.  Once the vegetables are cooked, transfer them onto a plate and sprinkle over with freshly chopped coriander and pomegranate pips.
Enjoy!!!

WATERMELON, PERSIAN FETA AND ROCKET LEAVES SALAD

The vibrancy of colours in this salad is a true celebration of summer and the taste, as implorable as it might sound, is utterly delicious, both savoury and refreshingly sweet at the same time.  If you, like me. like the taste of chili, add a few sprinkles of it and let the hit elevated this dish to a totally new level.  Its flavours match beautifully with any meat or poultry dishes, particularly with ones cooked using Mediterranean or Middle Eastern spices.

You need (for 8 people)

1.5 kilogrammes of a seedless ripe watermelon

100 gr of Persian feta

Half a bunch of coriander leaves finely chopped
Small red onion finely sliced into semicircles

200 gr of rocket leaves

1 tbs of chopped mint leaves

a sprinkle of chili flakes (optional)
Extra virgin olive oil,

Salt and freshly ground black paper

Method:

Cut off the rind and then cut the watermelon flesh into 2 cm cubes and place them into a salad bowl.  Crumble in all  the feta and add all other ingredients.  Sprinkle some sea salt and freshly cracked black pepper and give it a gentle toss.  Taste and adjust the seasoning, the sweetness of the watermelon should be perfectly balanced against the saltiness of the feta and the peppery taste of the rocket leaves, accentuated by the hit coming from chilies.  If you have marinated feta in a tin at home, use its oil, it tastes divine and can be added to any salad.

Enjoy!!!