Middle Eastern cuisine combines simple ingredients such as grains and hearty proteins with spices and earthy flavors. Middle Eastern cuisine is an entertaining cuisine often enjoyed with close friends and family. Below are a few Middle east recipes to get you started.
Middle Eastern Carrot Salad
Tantalize your taste buds with this carrot salad.
Ingredients needed
Cumin Seeds
2 g garlic
Olive oil
Juice of 1 lemon
3 carrots
Salt and pepper
coriander leaves
Handful of toasted pepitas
Step 1
Toast cumin seeds and crush in a mortar with garlic and salt. Dilute with olive oil and lemon juice and season with boiled carrots. Season with salt and pepper to taste and add a generous amount of chopped cilantro leaves.
Step 2
When ready to serve, sprinkle toasted pepitas and peeled pumpkin seeds over the salad.
Middle Eastern Roasted Chicken
A host of recipes in Murdock’s article – Strait
Step back in time to the Middle East with this hearty and delicious chicken dish.
Ingredients needed.
1.6 kg chicken
4 dates, grated
1 tablespoon lime juice
2 tablespoons olive oil
1 onion, finely chopped
1-2 g garlic æ
1 tsp ground coriander
1/4 tsp black pepper
sea salt
1 tsp ground cumin
Step 1.
Prepare an indirect grill pan over medium-high heat. Place oil saucer under the top rack.
Step 2.
Remove chicken and scoop out fat. Pat chicken dry with paper towels. Pour 1/2 cup boiling water over couscous and let stand 15 minutes. Soak dates and apricots in lime juice and set aside.
Step 3.
Heat half of the oil and butter in a frying pan and saute onion and garlic for 3-4 minutes or until translucent. Remove from heat and add couscous, dates, apricots, cilantro, parsley, salt and pepper. Stir well to combine. Place in chicken cavity and secure with skewers. Place the legs and tuck the wings under.
Step 4.
Rub chicken with salt, black pepper, cumin and remaining butter mixture. Place chicken in the center of a large piece of buttered foil. Wrap tightly. Place on a heavy grill pan. Cover grill and cook for 50 minutes. Open foil; fold edges over pan and grill 20 minutes or until chicken is tender and golden brown; let stand 5 to 6 minutes before slicing. Serve with stuffing.
Middle Eastern Flatbread
Neil Perry’s Simple Buns
This scone recipe is a bit labor intensive, but trusts me! Every step counts.
Ingredients needed.
1 teaspoon dry yeast
1 tablespoon salt
1½ cups warm water (up to 45°C)
4 cups flour
Step 1
Dissolve yeast, sugar and salt in warm water.
Step 2
In a large bowl, make a well of flour. Add yogurt mixture and warm water. Mix well until dough is smooth but not sticky.
Step 3
Transfer dough to a lightly floured stand and form into a large circle. Cover with a damp cloth and let rise at room temperature for 3 hours.
Step 4
Cut dough into 4 pieces and roll each piece into a circle. Flatten with a rolling pin until about 1 cm thick.
Step 5
Cover with a damp cloth and let rest for 20 minutes.
Step 6
Preheat a cast iron pan or grill over medium heat.
Step 7
Fry dough, one at a time, until golden brown, about 1 minute.
Step 8
Remove dough and wrap in a clean, dry tea towel to keep warm; toast the rest.
Step 9
