A homemade baba ghanoush, made with blackened aubergine and peppers, is spread onto flatbreads, then topped with pesto, spicy prawns and grated cheese. Bake until the cheese has melted, then serve!
2 people made this
- 1 large aubergine
- 1 red pepper
- 1 green pepper
- 120g tahini
- 4 tablespoons lemon juice
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 tablespoons extra-virgin olive oil, divided
- 4 flatbreads
- 4 teaspoons basil pesto
- 450g grated mozzarella
- 80g grated Parmesan cheese
- 450g prawns
- 1 tablespoon Cajun seasoning, or more to taste
- 3 tomatoes, cut into 16 slices
MethodPrep:35min ›Cook:38min ›Extra time:10min › Ready in:1hr23min
- Preheat oven to 180 C / Gas 4.
- Preheat a charcoal barbecue for medium heat and lightly oil the grate. Poke several holes in the aubergine with a knife.
- Cook aubergine, red pepper and green pepper until skin starts to blacken and flesh softens, 10 to 15 minutes. You could also do this step under a hot grill or over a gas flame.
- Place aubergine on a baking tray. Chop red pepper and green peppers and set aside to use later.
- Bake aubergine in the preheated oven until soft, about 20 minutes. Cool until easily handled, about 10 minutes. Peel off skin. Mash flesh into a coarse paste.
- To make the baba ghanoush: Combine mashed aubergine, tahini, lemon juice, garlic and cumin in a blender; puree until smooth. Pour into a bowl. Drizzle 1 tablespoon olive oil on top.
- Arrange flatbreads on a baking tray. Spread 2 tablespoons baba ghanoush and 1 teaspoon pesto on top of each flatbread. Top evenly with chopped red and green peppers, mozzarella and Parmesan cheese.
- Bake in the preheated oven until cheese has melted, about 5 minutes.
- Toss prawns with Cajun seasoning in a bowl.
- Heat remaining 1 tablespoon olive oil in a pan. Cook prawns in the hot oil until opaque, about 3 minutes.
- Divide prawns and tomato slices on top of flatbreads. Serve with remaining baba ghanoush on the side.
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5 traditional Middle Eastern dishes to try at home
With its heady spices, depth of flavours and artful simplicity, it’s not difficult to comprehend the appeal of Middle Eastern food. Food has an irrevocable sense of place, and this can be seen clearly across this region. As powerful as language, religion or landscape, Middle Eastern food is rooted to the soil, climate and sunlight, but also to people and how they grasp of their own identity, particularly in times of crisis. Recipes are transferred from generation to generation and fundamentally become part of an individual, a family and community’s heritage.
Below you’ll find a small, concise list which includes a few (of many) iconic dishes which frequently grace family tables across the Levant.
This simple torta al testo recipe may not require many ingredients to pull off, but its uses are numerous. Cut in half and stuff with Umbrian cured meats and cheese for a simple sandwich, or serve alongside soups and stews to mop up any delicious juices.
Torta al testo, also known as crescia, is a traditional unleavened bread hailing from the heart of Umbria, in central Italy. Its origins date back to the Roman Empire, when these round flatbreads were cooked on large brick disc called testum. These days, the name testo refers to the cast iron pan on which the torta ––a word otherwise associated with ‘cake’–– is traditionally cooked.
Lacking a testo (or similar pan), the next best thing on which to cook this torta is a pizza stone. In a hot oven, the torta is ready in a matter of minutes and with very little hassle. Truly, it couldn’t be easier to make.
Torta al testo is best enjoyed freshly made, as a snack or antipasto, alongside your favourite cured meats and cheese. Pecorino and prosciutto di norcia are natural pairings.
Best Dips and Accompaniments: Funky Red Cabbage Slaw
Although I make the regular slaw, my kids really love my funky red cabbage slaw as there is something fun about having such a colourful side dish on the plate. The bright colours make this one of the best dips and accompaniments. It is quick and simple to make and is a great way of getting the kids to eat a variety of vegetables. Here is a quick guide on how to make funky red cabbage slaw. It makes enough for approximately eight good-sized side dishes to accompany a meal.
Ingredients for Funky Red Cabbage Slaw
- 1/2 red cabbage grated or finely sliced
- 4 large carrots grated
- 1 red onion finely sliced
- 8 heaped tablespoons of mayonnaise
- 6 tablespoons of salad cream
- 100 ml double cream
- Salt and black pepper
How to Make Funky Red Cabbage Slaw
- Grate the carrots and red cabbage and finely slice the red onion.
- Add the grated and sliced vegetables to a large mixing bowl
- Next, add the mayonnaise, salad cream, and double cream to the bowl.
- Stir well until all the vegetables are coated.
- Season with salt and freshly ground black pepper.
- Extra ingredients– you can add extra ingredients if you want a little variety. Try adding chopped apples, sultanas, or walnuts for a twist.
- Spice it up– this is delicious as it is, but you can also spice up this dish. Adding a teaspoon of curry powder or smoked paprika are just two ways you can change the flavour of this accompaniment.
- Reduce the fat– it is easy to reduce the fat content of this side dish. Simply use low-fat mayonnaise and salad cream and omit the double cream from the recipe.
RECIPE BY: Michael Weldon INGREDIENTS: 500g Coles Family Hot Roast BBQ Chicken, meat picked from bone 2 x packets Coles Vegetable Soup Kit 250g Coles Spaghetti, broken into 5cm pieces ½ red onion, sliced 4 cloves garlic, chopped Pinch of chilli flakes, or as.
RECIPE BY: Matt Sinclair INGREDIENTS: 550g bread flour 15g gluten 25g sugar Pinch salt 30g ghee 300ml water Cobram Estate Classic Extra Virgin Olive Oil Container filled with oil METHOD: In a stand mixer bowl, add bread flour, gluten, sugar, salt, ghee and.
RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 3 Tbsp pistachios 3 Tbsp hazelnuts 3 Tbsp almonds ½ Tbsp cumin seeds ½ Tbsp coriander seeds ½ Tbsp sesame seeds 1 tsp brown sugar Salt 250gm digestive biscuits 120gm Lurpak unsalted butter, melted 300gm.
Middle Eastern Meze Recipes
Penny De Los Santos
The meze-style spread—small plates, dips, and salads meant to be shared as an appetizer course or light meal—is common throughout the Mediterranean and Middle East and one of our favorite ways to eat.
Bread is the heart of a meze meal. Homemade pita is easy, and much better than most of what you can buy. It’s great grilled with za’atar, a spice blend of wild thyme, tangy sumac, and toasted sesame seeds ubiquitous in the Middle East.
Dips are one of the main types of meze. Everyone is familiar with hummus. The creamy chickpea puree is a staple in the Middle East. We’ve got you covered with a recipe for a classic hummus, as well as versions topped with whole chickpeas and fried mushrooms. Other classic dips include baba ghannouj—made from mashed grilled eggplant—and labaneh—a tart yogurtlike cheese.
For hot meze, kebabs rule. Kafta kebabs are made of ground meat. Our Lebanese kafta are made of ground chuck and studded with sun-dried tomatoes and aleppo peppers. Our Persian ground meat and onion kebabs are similar, made with ground lamb and sirloin. Kebabs are also often made with chunks of meat, as in our pork or chicken kebabs.
Vegetables feature heavily in meze. No table is complete without tabbouleh—finely chopped fresh parsley and mint bathed in fruity extra virgin olive oil and lemon juice, Also try fried artichokes and turnips marinated in yogurt.
Check out these dishes and more in our collection of Middle Eastern meze recipes!
Pita BreadNo Middle Eastern meal is complete without fresh, fluffy pita.
Hummus with TahiniThis velvety dip is a classic—we like it garnished with pickles and served with plenty of toasted pita chips.
Mashed Eggplant Dip (Baba Ghannouj)
LabanehThick, tart, and creamy, this yogurt-like cheese, is perfect eaten with olive oil, pita bread, and za’atar.
Charred Eggplant with Chile Sauce & TahiniCharring young eggplant over an open flame lends a smoky flavor to this dish from the Galilee. Get the recipe for Charred Eggplant with Chile Sauce & Tahini »
Artichokes with Lemon Za’atar Dipping SauceZa’atar is a mixture of sesame seeds, dried thyme, and spices ubiquitous in the Arab world. Here it’s used to make a lemony dip for simmered artichokes.
Yogurt and Cucumber Dip (Mast-o Khiar)Topped with rose petals and golden raisins, this simple dip is an elegant mezze.
Grape Leaves Stuffed with Rice (Dolma)This recipe for stuffed grape leaves uses both lemon juice and zest to enhance the flavor of the stuffing.
Grilled Pita Bread with Za’atarThis chewy flatbread topped with za’atar, a spice blend of wild thyme, tangy sumac, and toasted sesame seeds, can be either grilled outdoors or oven-baked and finished in a grill pan.
Emirati Grilled Prawns (Rubyan Meshwi)At Abu Dhabi’s Al Arish restaurant, jumbo prawns are basted in a spicy-sweet ketchup-based sauce before they are grilled.
Galilean-Style Hummus (Hummus Maushaushe)
Herb Meatballs in Tomato-Plum Sauce (Kufteh)These tender meatballs are simmered in a sweet-tart tomato and dried plum sauce.
Spiced Chicken and Tomato Kebabs (Jujeh Kabab)A marinade of orange, cumin, and saffron flavors these juicy chicken and tomato kebabs. Get the recipe for Spiced Chicken and Tomato Kebabs (Jujeh Kabab) »
TabboulehFinely chopped fresh parsley and mint are bathed in fruity extra virgin olive oil and lemon juice in this classic Middle Eastern appetizer.
Man’oushé bil Za’atar (Flatbread with Za’atar)Za’atar, a Middle Eastern spice mix of wild thyme, sumac, and toasted sesame seeds, tops chewy flatbread in this iconic Lebanese snack.
Fried Artichoke Hearts with Taratur SauceWe found this recipe—a flavorful local favorite, in which tender artichoke bottoms are fried and served with an intense, tahini-based sauce—at al-Az, a casual but well-known restaurant in Damascus. Get the recipe for Fried Artichoke Hearts with Taratur Sauce »
Roasted Eggplant with Goat Cheese Tahini and Pine NutsThese one-bite hors d’oeuvres are inspired by the ingredients of a classic Middle Eastern baba ganoush they can be served either cool or hot out of the oven. Get the recipe for Roasted Eggplant with Goat Cheese Tahini and Pine Nuts »
White Chocolate Baba Ghannouj
FalafelAny way you make it, there is nothing like falafel’s first bite: the crisp-fried exterior giving way to a creamy center of seasoned mashed beans, garlic, and parsley.
Persian Ground Meat and Onion KebabsThese kebabs are made of ground lamb and beef and seasoned with turmeric, paprika, and saffron.
Pork Kebabs with Cucumber-Mint Yogurt SauceRedolent of oregano and cinnamon, these pork kebabs owe their tenderness to a red wine marinade. Get the recipe for Pork Kebabs with Cucumber-Mint Yogurt Sauce »
Turnips with Yogurt and TomatoesMarinating turnips in salted yogurt draws out their excess moisture.
Shirazi SaladThis refreshing salad is made of cucumbers, tomatoes, and red onion.
Flatbread with Lamb and Tomatoes (Lahmacun)Bake these Turkish spiced lamb and tomato flatbreads on a heated pizza stone in the oven so that the crust and topping cook evenly.
Salata Adas (Garlicky Lentil Salad)This light, Lebanese lentil salad is flavored with lemon juice, cumin, allspice, and parsley.
Lebanese Beef Kebabs (Kafta)Sun-dried tomatoes and Aleppo peppers stud these Lebanese kebabs.
Cipollini Onion Hummus
Persian Cucumber Yogurt SauceThis refreshing yogurt dipping sauce is a perfect counterbalance to savory dishes.
Lamb and Bulgur Wheat Croquettes (Kibbeh)These spiced croquettes are a classic Middle Eastern snack. Get the recipe for Lamb and Bulgur Wheat Croquettes (Kibbeh) »
Tahini Dip (Techina)Brightened with lemon and garlic, tahini becomes a bright, creamy dip—try it with warm pita, or sliced vegetables.
Hummus with Hen of the Woods MushroomsA tangle of fried mushrooms provides textural contrast and a savory boost to this silky hummus.
- Heat the oven to 180C/350F/gas 4 and bake the linseeds on a tray for 10-12 minutes, or until they darken slightly (toasting will burst the husks slightly and allow the seeds to release a sticky gluten-like gum when wet, making the crumb softer and adding a wheatgerm-like flavour).
- In a bowl, mix the water and yeast and then stir in the yoghurt and seeds. In a large mixing bowl toss together the cornflour, salt, sugar and psyllium husk powder. Pour in the yeast mixture and olive oil and mix well to make a smooth thin batter.
- Over the next five minutes this liquid will turn into a sticky dough, as the linseed, cornflour and psyllium husk powder together absorb liquid and become gel-like. Once the mixture is firm enough, knead it for 10 seconds on the worktop to mix everything again, then return the dough to the bowl, cover and leave for 30 minutes.
- Line a tray with non-stick baking paper. Shape the dough into a fat sausage, the length of the tray, then brush with extra olive oil, cover and leave to rise for 30 minutes.
- Heat the oven to 240C/465F/Gas 9, uncover the dough and slash the top with a small sharp knife, sprinkle with a little cornflour to give it a floured look and bake for about 40 minutes, or until rich golden-brown in colour. Leave to cool on a wire rack before slicing.
Or buy the loaf from Waitrose, Tesco and Sainsburys. all the major supermarkets offer ranges.
Our Sunday lunch is normally ‘the last hurrah’ of the weekend and so much thought goes into planning something thats not going to let us down. This chicken recipe is by Neil Perry, absolutely so delicious I already can’t wait to make it again. Next time I’ll double the chicken quantity and so we can…
I was glad to finally cross this particular recipe off my list and even gladder to have this fierce dip under my belt (luckily not literally) as it blows your head off but I’ll definitely be making this again. I have decided to add the link as I followed the recipe exactly, the only tips…
Tess shows how a purée forms the basis of highly versatile beetroot dip recipe. Whack it onto a grilled cheese toastie, pour it on your salad, dip your crisps into it, or serve it as a fun starter. Be sure to wear an apron while making it and keep away from white furniture!
My first ever pop up was last weekend. It was held at flatbread haven, Flatplanet, just off Oxford Circus. It was a Sunday lunch themed three-course menu, hosted in collaboration with Teapigs. Three-courses, followed by truffles and tea, I could not describe the event in any other way than quaint and oh so very British. To remain in tune with the venue I wanted to incorporate their famous flatbreads into my menu, so I used them as a vehicle for my roasted beetroot puree, rosemary goat curd and salted almond starter.
One of my favorite things to do with beetroot is roasting and pureeing. Not only because I am obsessed with my new blender, but because it is delicious and really useful. If you ever find yourself ransacking the fridge at 9pm at night, when you get in from work or in need of a sandwich filler, the beetroot puree can deliver on both counts. Whack it onto your grilled cheese, pour it on your salad, dip your crisps into it, or serve it as a fun starter. the choice is yours. Just remember to wash your hands after you make it, or you too will have a sofa that looks like Patrick Bateman came to visit.
I served the starter on a spelt flatbread, with mixed leaves, rosemary goat curd and Gran Luchito smoked chilli honey toasted seeds.