Arabian nights Baharat
Spice up your dinner party repertoire by opting for a Middle Eastern theme, says NZ House & Garden food editor Sally Butters.
Cauliflower, green olive & pomegranate salad
In this simple, crunchy side dish the cauliflower isn’t cooked, but is quickly pickled in some of the salad dressing.
1⁄3 cup lemon juice
1⁄3 cup extra virgin olive oil
2 cups very small cauliflower florets 1 tsp sumac, plus extra to serve 1 cup green olives
3 lebanese cucumbers, cut into
bite-sized pieces
Seeds from 1 pomegranate
1⁄3 cup roasted pistachios
1⁄3 cup coarsely chopped parsley
1⁄3 cup coarsely chopped coriander 1⁄2 cup shredded or finely grated
halloumi
2 spring onions, thinly sliced
Whisk the lemon juice and oil in a bowl until combined. Season with salt and pepper.
Put the cauliflower in a bowl and spoon over 2-5 tablespoons of the dressing, mixing to combine. Set aside for at least 10 minutes to lightly pickle while you prepare the salad. Whisk the sumac into the remaining dressing.
Using the blade of a knife, squash the olives on a surface to release the stones, then remove and discard them.
Put the cauliflower and olives in a large bowl with all the remaining ingredients and toss with the dressing. Sprinkle over some sumac to serve. Serves 8 as a side
Broad bean & dill freekeh
Freekeh, sometimes spelled freekah, is an ancient wheat variety that is picked young and roasted, which gives it a delicious nuttiness. It is available at speciality food stores and some supermarkets.
400g (2 cups) freekeh
60g butter
1⁄3 cup extra virgin olive oil
3 black limes (optional), pricked
with a fork*
3 cloves garlic, crushed
500g frozen broad beans, thawed and peeled, or fresh broad beans, cooked for 3 minutes in salted boiling water, drained, refreshed under cold running water, peeled 1 cup coarsely chopped dill
Put the freekeh in a saucepan and cover with plenty of water. Bring to the boil then reduce the heat and simmer uncovered for 30 minutes or until tender. Drain and refresh under cold running water. You can do this up to a day in advance.
Melt the butter and heat the oil in a saucepan over medium heat. Cook the limes, if using, and garlic for 1-2 minutes until the garlic is lightly golden. Add the freekeh and stir to coat. Add the broad beans and dill and cook for a further 2 minutes or until warmed through. Season with salt. Serves 8 as a side
* Black limes are dried whole limes used in Middle Eastern cooking. They’re available at some speciality food stores.
Baharat lamb with fig & pine nut stuffing
You can fill the lamb and truss it the night before your dinner party. Sear and start roasting it half an hour before your guests arrive. 2 tbsp olive oil
1 small red onion, finely chopped 2 cloves garlic, finely chopped 2 tsp dried mint
4 dried figs, finely chopped
1 tbsp dried barberries*, dried
cranberries or currants 2 coriander stems and roots,
finely chopped
2 tbsp pine nuts, toasted
2 tbsp baharat (see below)
2kg easy-carve or carvery
(semi-boned) lamb leg 500ml chicken stock
Heat oven to 170C. Heat 1 tablespoon of the oil in a large frying pan over medium heat. Fry onion and garlic for 3-5 minutes until softened. Stir in mint, figs, barberries (or cranberries or currants), coriander and pine nuts. Season with salt and pepper. Set aside to cool.
Rub 1 tablespoon of the baharat over the inside of the lamb and season well. Spoon the filling throughout the centre of the lamb, then carefully roll up tightly and truss with string. Rub the lamb all over with the remaining oil and season well.
Heat the frying pan over mediumhigh heat. Sear the lamb for 6 minutes or until browned all over, then put onto a rack set inside a roasting pan. Rub the remaining baharat over the lamb leg until well coated. Pour the stock and 2 cups water into the base of the pan.
Roast for about 1 hour 15 minutes or longer until done to your liking. Remove and set aside to rest for 20 minutes. Pour the pan juices into a small saucepan, skimming any fat from the surface. Keep warm over low heat. Transfer to a gravy boat to serve. Serves 8 * Dried barberries are popular in Iranian cooking are available at some speciality food stores.
Baharat is a Middle Eastern spice blend available at speciality food stores and some supermarkets, or you can make your own.
2 tsp ground allspice
1 tsp sweet smoked paprika 1⁄2 tsp ground cumin
1⁄2 tsp ground cinnamon
1⁄2 tsp ground coriander
1⁄2 tsp ground black pepper 1⁄4 tsp ground nutmeg
1⁄4 ground cardamom
1⁄4 ground cloves
Combine spices and store in an airtight container until ready to use.