Baklava

Sticky, syrupy, bite-sized loveliness.

Servings

30

Ready In:

1 hour 40min

Good For:

Dessert

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About this Recipe

By Jamie Oliver

For the last recipe of the 2016 season we chose Baklava. Baklava are little filo stacks of sticky loveliness served as a dessert. This dessert is thought to have originated from Turkey, but Baklava is eaten widely across the Middle East with a variety fillings and spices. We used a mixed nut filling and made our syrup with honey, orange zest and cinnamon as suggested by Jamie Oliver‘s recipe.

Baklava is a fun thing to make with the children – mine loved painting the butter on to the filo pastry sheets, layering them and then adding the nut mixture. This was on a par with the Apfel Strudel recipe.

Ingredients

  • 200g unsalted butter
  • 100g soft brown sugar
  • 200g honey
  • 400g rolled oats
  • 100g chopped hazelnuts

Step by Step Instructions

Step 1

Preheat the oven to 180C/gas 4. Place all the syrup ingredients in a medium saucepan with 300ml of water and bring to a gentle simmer. Let it bubble away, stirring occasionally, for 15 minutes or until the liquid has reduced by a third. Leave to cool. (The syrup must be cool when it is poured over the pastry otherwise the pastry will go soggy).

Step 2

Blitz the nuts in a food processor until coarse, then tip into a bowl and stir through the cinnamon and cloves.

Step 3

Lightly grease a 40 x 25cm shallow tin with the melted butter (using a pastry brush if you have one). Gently unfold the filo and cover with a damp tea towel to stop it cracking.

Step 4

Layer sheets of filo in the tin and brush each layer with melted butter. After 4 layers, scatter over half the nut mixture; repeat with 4 layers of filo, then the rest of the nuts. Top with the last 4 layers of filo, then generously butter the top. Cut into diamonds with a sharp knife – ensure the blade goes right to the bottom.

Step 5

Bake on the middle shelf of the oven on a hot baking sheet for 30–35 minutes, or until golden brown and crisp, reducing the temperature to 170C/gas 3 if the baklava looks as though it is browning too quickly.

Step 6

Remove the baklava from the oven and spoon half the cooled syrup over the top. Leave for 5 minutes, then spoon over the remaining syrup. Allow the baklava to cool before removing the individual pieces from the dish with a palette knife.

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Ras Al-Hanout

Ras Al-Hanout

The fragrant and beautiful middle eastern spice gives the lamb a special flavour.

Servings

4

Ready In:

2 hours 10 min

Good For:

Mains

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About this Recipe

Ras Al-Hanout is a beautiful spice that originates in Morocco but is used all over The Middle East in cooking. The spice is made up of anywhere between 20 and 100 other spices including dried peppers, cardamom, nutmeg, allspice, cinnamon, cloves, fennel, rose buds and lavender which makes it not only pleasant to look out, but also delightful to smell. For this recipe we marinated the chunks of lamb steak in the Ras Al-Hanout and lemon juice then grilled the meat and served it as part of the mezze course

Ingredients

  • 1 tbsp Ras Al-Hanout
  • 300g lamb chunks
  • 1 lemon

Step by Step Instructions

Step 1

Toss together the lemon juice, Ras Al-Hanout and the lamb chunks in a dish and leave to marinate in the fridge for a few hours (or as long as possible).

Step 2

Place a griddle pan on a high heat and cook the lamb in the juices until it has browned and the fat has started to crispen. Serve warm as part of the mezze

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Baba Ganoush

Baba Ganoush

The classic Aubergine dip.

Servings

8

Ready In:

45min

Good For:

Starter, Mains

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About this Recipe

By Waitrose

Humous is exceptionally popular in this house so I thought I would try and smuggle in some Baba Ghanoush under the radar to get some extra vegetables into the monsters. No such luck, but that is their loss. I would happily eat this Baba Ghanoush recipe every day with some pitta bread.

Again there are many different recipes around. This one comes from good old Mr Waitrose. Enjoy!

Ingredients

  • 700g aubergine
  • 2 cloves garlic
  • 1/2 tsp fine salt
  • 2 tbsp lemon
  • 2 tbsp tahini
  • 1 tsp cumin
  • 2 heaped tsp yoghurt
  • a drizzle extra virgin olive oil
  • a sprinkle flat leaf parsley

Step by Step Instructions

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Step 1

Preheat the grill to high. Prick the aubergines with a fork and grill them, turning occasionally, until the skin blisters and blackens all over. When cool, peel off the skin. Leave the aubergine flesh in a colander for 15 minutes to drain off excess liquid.

Step 2

Pound the garlic and salt until smooth with a pestle and mortar. Transfer to a food processor. Add the aubergine flesh, lemon juice, tahini, cumin, salt and yoghurt. Whiz to a thick puree, adjusting the seasoning to taste.

Step 3

Transfer to a bowl, drizzle with olive oil, sprinkle with the flat leaf parsley and serve with flat bread.

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Persian Love Cake

Persian Love Cake

A beautiful and fragrant cake to celebrate love.

Servings

8

Ready In:

2 hours

Good For:

Dessert

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About this Recipe

By Finch & Forest’s blog.

We chose to make a gluten free Persian Love Cake for dessert – I hope you like it big Sis! It looked amazing on Finch & Forest‘s blog and truly lived up to the story behind it.

Once upon a time a Persian woman was madly in love with a prince. She made him this cake filled with magical powers to make him fall in love with her.

Having found it easier than I thought to source rose petals, orange blossom water and vanilla paste I was filled with excitement to get started. It is really good so I may have to make it for the Abu Dhabi Grand Prix too – or is that cheating?

Note: I got the quirkier ingredients from my local Turkish supermarket….just a short walk around the corner.

Ingredients

  • 2 oranges
  • 4 eggs
  • 315g caster sugar
  • 300g ground almonds
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp caster sugar

For the orange syrup

  • orange (zest and juice)
  • 100g caster sugar
  • 60ml water
For the cream cheese frosting

  • 225g cream cheese
  • 1/2 cup butter
  • 2 cups icing sugar
  • 1 tsp vanilla paste

Step by Step Instructions

Step 1

Pre heat the oven at 160C. Place the oranges in a large saucepan and cover with cold water. Boil for 15 minutes, then drain and repeat twice more. The water should be clearer and the oranges tender. Chop the oranges roughly and discard any pips. Then put the oranges into a food processor and whizz until smooth.

Step 2

Whisk the eggs and sugar until thick and pale, then fold in the ground almonds, spices, blended oranges and baking powder.

Step 3

Spoon into a greased muffin tin and bake for 25 minutes. If you want to make one large cake then cook for 1 hour in a spring form cake tin.

Step 4

For the syrup, place the juice, sugar and water in a small saucepan over low heat. Simmer for 5 minutes until slightly thickened then add the orange zest and the orange blossom water.

Step 5

Drizzle the syrup over warm cupcakes/cake then set aside to let the cakes cool completely before frosting. [I left them overnight].

Step 6

To make the frosting; using an electric whisk cream together the cream cheese, vanilla and butter until it is pale, then gradually add the icing sugar until smooth.

Step 7

 

Dollop frosting on to cooled cakes and top with chopped pistachios, figs, oranges, and rose petals.

 

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Chicken Machboos

Chicken Machboos

Bahrain’s national dish similar to Biryani and Kabsa

Servings

4

Ready In:

2hours

Good For:

Mains

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About this Recipe

By Daring Gourmet

 

We chose the national dish of Bahrain, Chicken Machboos, which is said to have similarities with Biryani and Kabsa. I knew my children would enjoy this one pot, hearty meal given their love of rice and chicken, all I had to do was find all the ingredients!

 I found this recipe on the Daring Gourment website. It had two ingredients I had never come across before; loomi or dried limes and Baharat. I managed to order Baharat with my weekly shop, but the Loomi were proving rather harder to source. My friend, Tamie, who has spent some time in The Gulf, suggested drying limes out in a low oven overnight, but in the end I managed to source them around the corner in Deptford after a tip off from my nutritionist friend, Kate Knowler.

 The yoghurt raita worked a treat with the Machboos, my little ones said the meal was delicious and could we have it again. I’ll take that as a thumbs up.

 

Ingredients

  • 2 large onions
  • 3 tbsp ghee
  • 1 tbsp baharat
  • 1 tsp tumeric
  • 2 tbsp vegetable oil
  • 3lbs chicken (various cuts)
  • hot green chilli, deseeded and diced
  • 5 cloves garlic, thinly sliced
  • large tomatoes
  • 2-3 dried limes (also known as Loomi)
  • 5 cardamom pods
  • 1/8 tsp ground cloves
  • 1 stick cinnamon
  • 2 1/2 tsp salt
  • 2 1/2 cups chicken stock
  • 2 cups basmati rice
  • 3 tbsp coriander
  • 2 tbsp parsley
  • rosewater

Step by Step Instructions

Step 1

Heat the oil in a large casserole pan over medium-high heat and fry the chicken pieces on both sides until the skin is brown and crispy. Transfer the chicken to a plate and leave the remaining oil in the casserole pan.

Step 2

Add the ghee (or butter) reduce the heat to medium and fry the onions until starting to brown (about 10-12 minutes).

Step 3

Add the ginger, garlic, chilli and saute for another 2 minutes.

Step 4

Add the Baharat and turmeric and cook for another minute.

Step 5

Return the chicken pieces to the casserole pan along with the tomatoes, dried limes, cardamom pods, cinnamon, ground cloves and salt. Add the chicken stock and stir to combine. Bring it to a boil, reduce the heat to low, cover and simmer for 1 hour.

Step 6

Add the coriander, parsley, and drained rice and stir to combine. Return to the boil, reduce the heat to low, cover and simmer for another 15-20 minutes, until the rice is done and has absorbed the liquid.

Step 7

Transfer the chicken and rice to a serving dish and sprinkle with 1-2 tbsp of rosewater.

Step 8

Serve with a green salad and yoghurt raita

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