Leg of Lamb Shawarma

The aromas from cooking the lamb are amazing, worth every minute of your time.

Servings

16

Ready In:

2 hours 45min

Good For:

Mains

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About this Recipe

By Silvena Rowe, Food & Wine

This leg of lamb recipe is a great one. Its’ aromas infuse around the home transporting you to a different country. It is also remarkably quick to cook, just 15 minutes each side and another 15 minutes to rest. The only drawback is you need to remember to marinade it the night before, but it really is that simple.

The leg of lamb can be served whole or sliced up as we have done in grilled flatbreads with dilled yoghurt and cucumbers. Thank you to Food and Wine for this recipe from Silvena Rowe.

Ingredients

  • 1 head garlic
  • 2 tbsp extra virgin olive oil
  • lemon
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp cinnamon
  • 5 lb butterflied Leg of Lamb
  • grilled Flat Bread
  • for serving yoghurt
  • handfull dill
  • sliced cucumber

Step by Step Instructions

Step 1

Preheat the oven to 180C. Cut the top quarter off of the garlic head and put it on a double piece of foil and drizzle with olive oil. Wrap the garlic in the foil and bake for about 1 hour and 15 minutes, until very soft.

Step 2

Squeeze the garlic cloves into a bowl and mash with a fork. Stir in the lemon zest, lemon juice, paprika, cumin, coriander, cinnamon and the 2 tablespoons of olive oil. Add 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Step 3

Lay the lamb on a work surface and make 1/2-inch-deep slits all over the meat. Transfer the lamb to a rimmed baking sheet and spread the spice paste all over, rubbing it into the meat. Cover and refrigerate overnight.

Step 4

Light a grill. Bring the lamb to room temperature and season with salt and pepper. Grill the lamb fat side down over moderately high heat until charred, about 20 minutes. Turn the lamb and grill for about 20 minutes longer, until an instant-read thermometer inserted in the thickest part registers 130C for medium meat. Transfer the lamb to a work surface to rest for about 15 minutes.

Step 5

Carve the lamb into thin slices and serve it with grilled flatbread, dilled yogurt and sliced cucumbers.

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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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