Turmeric Potatoes with lemon, chillies & coriander
Ingredients:
700g new potatoes peeled
2 tbsp olive oil and a knob of butter
3-4 garlic cloves finely chopped
1-2 tsp finely chopped dry chilli or 1 fresh red chilli
deseeded and finely chopped
1-2 tsp cumin seeds, lightly crushed
2 tsp coriander seeds, lightly crushed
1 tbsp ground turmeric
juice of 2 lemons
sea salt and black pepper
bunch of fresh coriander finely chopped reserve some for garnish
1 lime cut into wedges (optional)
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Method:
Steam or boil the potatoes until cooked but still firm. Refresh under cold water and drain. Carefully peel off the skins. Place onto a chopping board and cut into bite-sized chunks.
Heat the butter and olive oil in the pan, toss in the garlic, chilli, cumin, coriander seeds for 2 or 3 minutes. Add the potatoes to the pan and make sure they are well coated with the spices, add the turmeric make sure it coats all the potatoes then pour in the lemon juice. Cook the potatoes for 2-3 minutes so they take on the colour and flavour.
Season the potatoes to your taste with salt and pepper, then add most of the coriander. Tip the potatoes onto a serving dish and garnish with the remaining coriander, serve hot with the lime wedges.
(Recipe taken from ‘’Mezze, Small Plates to Share’’ by Ghillie Başan)
Cizbiz
Meatballs are prepared daily in the Middle Eastern region as mezze, street food, or as main courses – they are primarily prepared from minced lamb or beef and, on occasion, minced chicken or flaked fish. These mini ones, called ‘cizbiz’, are perfect mezze balls containing a bite of roasted pistachio in the middle and served with wedges of lemon to squeeze over them.
Ingredients:
2 – 3 tbsp pistachios, shelled
250 g lean minced lamb
1 onion, finely chopped
2 garlic cloves, crushed
2 tsp ground cinnamon
A small bunch of fresh flat-leaf parsley, finely chopped
Sea salt and freshly ground black pepper
A splash of sunflower oil
1-2 lemons, cut into wedges
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Method:
In a small heavy-based pan, roast the pistachios for 1-2 minutes, until they emit a nutty aroma. Using a pestle and mortar, break most of them into small pieces.
In a bowl, pound the minced lamb with the onion, garlic and cinnamon. Knead it with your hands and slap the mixture down into the base of the bowl to knock out the air. Add the parsley and seasoning and knead well to make sure it is thoroughly mixed.
Take cherry-size portions of the mixture in your hands and roll them into balls. Indent each ball with your finger, right into the middle, and fill the hollow with a few of the crushed pistachios, and seal it by squeezing the mixture over it and then rolling the ball once more.
Heat a thin layer of oil in a heavy-based frying pan. Place the meatballs in the pan and cook them on all sides, until nicely browned. Drain on paper towels, sprinkle with the remaining crushed pistachios, and serve with lemon wedges to squeeze over them.
(Recipe taken from ‘’Mezze, Small Plates to Share’’ by Ghillie Başan)
Cacik, Yoghurt with Cucumber, Garlic & Dill
Ingredients:
1 large cucumber, coarsely grated
500ml/18fl oz Greek yoghurt
1 large garlic clove, crushed
Small bunch of dill, stalks and leaves finely chopped
sea salt and freshly ground black pepper
virgin olive oil, for drizzling
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Method:
Carefully squeeze out and discard the excess water from the grated cucumber – you can do this by hand or in a sieve. Place the grated cucumber in a mixing bowl and mix in the yoghurt.
Add the garlic and dill, mix well and season to taste with sea salt and black pepper. Serve with a drizzle of extra virgin olive oil.
(Recipe from ‘’Persiana’’, Sabrina Ghayour)
Lemon-Yoghurt Loaf Cake
150 g plain flour
2 teaspoons baking powder
Good pinch of salt
50 g ground almonds
200 g caster sugar
Finely grated zest of 1 large unwaxed lemon
3 medium eggs, at room temperature
125 ml Greek-style yoghurt
125 ml mild olive oil
For the lemon glaze
125 g icing sugar, sifted
Finely grated zest of 1 large unwaxed lemon
1 – 1½ tablespoons Greek-style yoghurt
Grease and line a baking tin, about 19 x 12 x 8 cm. Pre-heat the oven to 180°C (160°C fan oven). Sift the flour, baking powder, salt and ground almonds into a mixing bowl. Stir in the sugar and lemon zest, then make a well in the mixture.
Combine the eggs, yoghurt and oil in a separate bowl and beat well using a whisk until well combined. Pour into the dry ingredients, then beat everything together with a whisk or spatula until thoroughly mixed.
Transfer the mixture into the prepared tin, spreading evenly. Bake in a pre-heated oven for 55 – 65 minutes until well risen and a deep golden brown. A skewer inserted into the centre of the cake should come out clean. Remove the cake from the oven and set the tin on a wire rack. Leave the cake to firm up for 5 minutes before removing it from its tin.
Prepare the lemon glaze by mixing the ingredients until smooth. Place a plate under the rack to catch any drips. Spoon the glaze over the hot cake, letting it slowly drip down the sides. Leave until the cake is cold and the glaze has set. Store the cake at room temperature in an airtight container and eat within 4 days. The aroma will be even more pronounced a day after baking.