Middle Eastern

Beautiful bite-size cakes with succulent syrup and subtle saffron flavour.

Crispy Middle Eastern-style potato and spinach frittatas packed full of za'atar, a blend of roasted dry spices.

This fragrant pilaf with crunchy almonds is a great accompaniment to meat stews and curries.

Delicious little pork kofta on skewers served with mint yoghurt from Australian Women's Weekly.

Toffee is best made just before serving or up to 1 hour beforehand. Note

.Sumac is a purple-red, astringent spice ground from berries growing on shrubs that flourish wild around the Mediterranean. It adds a delightful tart, lemony piquancy to food without the heat of chilli. Available from the spice aisle of most supermarkets and Middle Eastern stores. Note

Fresh samosas are sold in Indian food shops and delicatessens; frozen samosas can be found in most supermarkets. Note

Makes enough for six 210g servings of fried chicken drumettes. Note

Nana's roast chicken simply doesn't stand up to this spice-packed Middle-Eastern roast with a creamy feta sauce.

Bread cups can be made a day ahead, store in an airtight container. You need 3 x 12-hole (2-tablespoon/40ml) deep flat-based patty pans, it’s fine if you only have one pan, just make the cups in batches. You also need an 8cm round cutter. Buy fresh, thin-style pitta bread. If the bread is too thick […]

The recipe is best made close to serving. Note

Use regular mince, not lean, for a more juicy result. This starter is quite hearty and you may only require a lighter main such as a soup or salad. This would serve 4 as a main meal. Note

These are just as good served at room temperature as they are served hot, and they make perfect finger-food for a cocktail party or for inclusion on a large selection of mezze dishes. Note

Don’t drain the spinach until it’s completely dry, the excess water steams and wilts the spinach during cooking, without having to add extra oil or butter. Note

Known variously throughout the Middle East and North Africa as basboosa, namoura or harisi, this sweet slice is saturated with a citrusy sugar syrup which gives it a lovely individual flavour. Note

Use any firm fish that’s in season, it’s cheaper that way. Sumac is a type of Middle Eastern spice, now available from supermarkets. The flavour is slightly tart. If you can’t find the spice, cook the fish without it. Note

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Frying the herbs in butter, rather than adding them directly to the sauce, gives them extra flavour and keeps them bright green. Recipe not […]

Sumac is a spice that adds a tart, lemony flavour and can be found in Middle Eastern food stores. Note

A fragrant and simple spiced lamb dish with rice and lentil from Australian Women's Weekly.

Our version of traditional Italian cannelloni takes homemade potato pancakes and fills them with a hearty, delicious vegetarian filling. Topped with bubbly, golden cheese, this is one dish you'll love.

Divide dough into 16 equal pieces. Roll each piece of dough into a long oval about 3mm thick. Note

A deep purple-red spice ground from berries grown on a Mediterranean coastal shrub, sumac adds an astringent flavour to both raw and cooked food. It suits poultry, meat and fish as well as it does a salad. Its piquancy was long only associated with Middle Eastern foods, but these days it is used in many […]

Sumac is a purple-red, astringent spice ground from berries growing on shrubs around the Mediterranean; it has a tart, lemony flavour. It can be found in Middle-Eastern food stores and major supermarkets. Note

Orange blossom water, also called orange flower water, is a concentrated flavouring made from orange blossoms. It is available from Middle Eastern food stores, delicatessens and some supermarkets. Note

A delicious traditional treat.

Sausage rolls can be made and frozen in advance. Allow an extra 10 minutes when baking from frozen. Middle-Eastern spice blend is available from supermarkets. Substitute with 1 tablespoon each ground cumin and coriander mixed with 1/2 teaspoon each ground turmeric and cardamom. Note

Cook a double or triple batch of these quinces and store them in their syrup in the fridge. Serve with porridge or muesli for breakfast. Note

Use roti bread instead of the naan, if you prefer. Note

Run a teaspoon down the centre of the cucumber to remove the seeds. If using bamboo skewers, cover the wooden ends with foil toprevent them from burning during cooking. Note

Harissa is a North African paste made from dried red chillies, garlic, olive oil and caraway seeds; can be used as a rub for meat, an ingredient in sauces and dressings, or eaten as a condiment. It is available from Middle Eastern food shops and some supermarkets. Note

Persian lamb and rhubarb stew