Cuisine: Persian. Cooking time: 15 minutes. Serves 2-4 Ingredients 1 can chickpeas or white butterbeans 1/3 cup Tahini Juice from ½ a lemon 1 onion chopped and cooked 2-3 cloves garlic smashed and cooked 3 Tbsp olive oil 2 tsp Baharat spice blend Paprika for garnish Parsley sprig for garnish Instructions Rinse chickpeas/beans well. Put [...]
Cape Malay Chicken or Lamb Curry – Serves 4 500g lamb, diced, or chicken thighs, trimmed and cut in half 2 onions, finely chopped 2 large or 3 medium potatoes, cubed 1 tin (400 gram) tomatoes or 4 fresh tomatoes, finely chopped 2 garlic cloves, crushed 2 tsp fresh ginger, grated 3 heaped tsp Cape [...]
I love lentils, particularly red lentils... yes, I could eat them for breakfast, lunch and dinner. However the downside to red lentils is that they don't stay intact, so for this recipe I used Puy lentils. This type of lentil is used a lot in the Middle East. still a nice flavour, almost nutty and [...]
This is a recipe that I have been using for a long time. Being a kiwi I love my Kumara and sweet potatoes. For this recipe I used the gold sweet potato as the colour is better. The purple sweet potato or Kumara, turns a grey colour and doesn't look very appealing! 1 large gold [...]
This is the such an easy recipe to make and as usual I put my twist on it by adding additional ingredients and spices. Since my dinner party was Middle Eastern themed, I added some Ras el Hanout spice and a tiny amount of garlic. YUMMO! So here you go 3 cups (750g) of fully [...]