#DaliasKitchen | Tantalising Tastes Of Arabia

BY Dalia Dogmoch Soubra / Mar 6 2017 / 21:16 PM

Discover the quintessential flavours of the Middle East, from baharat to pistachios with Dalia Dogmoch Soubra

#DaliasKitchen | Tantalising Tastes Of Arabia

Quinoa Tabbouleh

Serves 6
Prep time: 20 minutes
200g fresh parsley, chopped
3 spring onions, finely chopped
2 tomatoes, deseeded and diced
400g cooked quinoa
1 tbsp dried mint
½ tsp seven spice / baharat (optional)
½ tsp salt
½ tsp white pepper
60ml lemon juice
120ml olive oil
1. Toss all the ingredients in a bowl until well combined. Season to taste.
2. Serve with gem lettuce on the side.

Lamb Tajine with Olives

Serves 6

Prep & cook time: 3½ hours

1 tsp cinnamon

3 cloves, ground in a mortar and pestle

2 tbsp ras el hanout (if unavailable, replace with cumin, paprika, coriander)

2 tsp turmeric

2 tbsp cumin

½ tsp saffron

4 garlic cloves, minced or pounded into a paste

60ml olive oil

3 - 4 lamb shanks, bone in, fat removed

1 onion, chopped (optional)

2 cinnamon sticks

2 bay leaves

1 dried or black lime, if unavailable use regular lime

100g green olives, pitted and halved

30g chopped or flaked almonds, toasted steamed

1.  Make the spice paste by combining all spices and olive oil (add a little water if needed).

 2. Using a large saucepan with a lid, or a tajine pot, heat the vegetable oil on medium-high heat. Add the lamb and brown the pieces approximately 3-4 minutes per side. Set the lamb aside.

3. If you are using onion, add to the pot and cook, stirring until translucent for approximately 6-7 minutes. Return the lamb and any reserved juice,     add the cinnamon sticks, bay leaves, lime and half    the olives to the pot and stir to combine.

4. Stir in  the spice paste, then add about a cup of water to the pot (add more if you like more sauce) and bring everything to a boil. Reduce the heat to low, cover, and simmer for approximately 1 hour, stirring occasionally.

5. Add the remaining olives, and continue cooking until the meat is very tender, approximately 2½ hrs.

6. Skim any visible fat, remove the cinnamon sticks, bay leaves, lime and season to taste.

7. Once ready, serve on a large plate and sprinkle with almonds.

8.  Serve with your choice of couscous, potatoes or rice.

Saffron Muhalabieh

Serves 6

Prep & cook time: 3 hours (including setting time)

1L milk

100g white sugar

pinch of salt

pinch of saffron

2 tbsp orange blossom

crushed pistachios

orange zest (optional)

1. In a saucepan, bring the milk, sugar and salt to boil.

2. Add a little warm water to the saffron and let it sit for a minute before you add it to the milk.

3. Adding a little milk to the cornflour, mix it into a smooth paste before adding it to the milk mixture.4. 

4. Add the orange blossom next, whisk vigorously and simmer for 10 minutes, stirring constantly until the milk thickens and properly coats the back of the spoon.

5. Pour the thickened milk into ramekins or serving glasses, and place them in the fridge for at least 2½ hours to set.

6. Top with crushed pistachios, a little orange zest and serve.