Veggie Koftas on Flatbreads with Baba Ganoush and Tabouli
Thu, 11 July 2019
1 teaspoon coriander seeds 1 teaspoon cumin seeds 5cm piece of ginger Two cloves of garlic Olive oil Two courgettes One big bunch of fresh coriander 1 x 400g tin of chickpeas 40g fine breadcrumb
1. Toast your coriander and cumin seeds in a small frying pan over a medium heat for two to three minutes. 2. Then tip them into a pestle and mortar and bash to a coarse powder (or if you want you can use the grounded version). 3. Peel and finely chop the ginger and garlic, then add to the frying pan over a medium heat with a little of oil. 4. Fry for two to three minutes, or until golden, then place into a food processor with the toasted spices. 5. Coarsely grate the courgettes, place into a colander in the sink, then season with a good pinch of fine sea salt. 6. Give it a good squeeze with your hands to get rid of the excess moisture, then add to your food processor. 7. Pick the coriander leaves and set aside, then add half the coriander stalks to the processor with the drained chickpeas, breadcrumbs and a pinch of salt and pepper. 8. Pulse until combined, but not smooth you want it chunky, but not baby food. 9. Transfer to a clean work surface. Then, with wet hands, divide and shape the mixture into eight koftas - just think of thick fingers. 10. Place onto a tray, then pop in the fridge to chill for around 20 minutes. 11. Return your large frying pan to a medium heat with a splash of oil. 12. Once hot, add the koftas and cook for around two minutes each side, or until golden and piping hot through, turning regularly so as not to burn them.
This Middle Eastern-inspired salad packs a fresh citrus punch, and is the perfect accompaniment to kebabs, grilled fish and meat, or as part of a lovely big spread.
Ingredients: 200g bulgur wheat Sea salt Freshly ground black pepper One bunch of fresh mint Two bunches of fresh flat-leaf parsley Four spring onions Four big ripe tomatoes Juice of two lemons Extra virgin olive oil ½ teaspoon sumac or zest of one lemon
Method: 1. Rinse the bulgur wheat under cold running water, then put into a bowl or pan and just cover with boiling water. 2. Cover and leave for 40 minutes (it will absorb all the water and be all fluffy, no cooking there!). Once cooled, it's ready. 3. Pick, finely chop and add the mint and parsley leaves, discarding the stalks. 4. Trim spring onions, then roughly chop along with the tomatoes. 5. Add all the chopped veg to the bowl with the lemon juice, four tablespoons of olive oil and a good pinch of salt and pepper. Toss well. 6. Fluff up the bulgur wheat with a fork, then add to the bowl and mix well. 7. Season to taste, and sprinkle over the sumac.
Baba Ganoush - Middle Eastern fire-roasted aubergine dip
Three aubergines Three garlic cloves, crushed with a teaspoon of salt Juice only of one lemon 2 tbsp tahini 3 tbsp olive oil Black pepper, to taste 1 tbsp chopped flat leaf parsley
1.Prick the aubergines with a fork. (You can cook your aubergines in a few ways.) 2. Grill the aubergines until the skin is charred and blacked and the flesh feels soft when you press it (this will take approximately 15-20 minutes, turning halfway through cooking). 3. Lob in a hot oven, 220 degrees/gas mark 6, but please remember to prick with a fork as they have a tendency to explode if not and an aubergine-splattered oven is not what we want . My favoured method is to prick the skin and pop straight on to a gas ring, straight on the flame, charring the skin and allowing the smoke to penetrate the flesh allowing for a smooth smokey taste. 4. In a pestle and mortar, crush the garlic with the lemon juice, tahini, olive oil and pepper. 5. When cool enough to handle, cut the aubergines in half and scoop out the flesh. Mix the soft flesh with the remaining ingredients. 6. Place in a serving dish and finish with a drizzle of olive oil and sprinkle the parsley over the top.
Garlic and Herb Flatbreads
Ingredients: 225g/8oz plain flour, plus extra for dusting 2 tbsp olive oil, plus extra for frying 130ml/4¼fl oz warm water Two garlic cloves, crushed 2 tbsp freshly chopped parsley 1 tbsp freshly chopped basil ½ tsp salt
1.For the flatbreads, measure the flour, oil and water into a large bowl and add a good pinch of salt. Mix everything together to bring the mixture together into a soft dough. Tip onto a floured work surface and knead for a few minutes. 2. Flatten the dough into a circle, sprinkle over the garlic and herbs and then bring together into a ball again. Knead until the garlic and herbs are well incorporated. 3. Divide into six even-sized balls. On a floured work surface, use a rolling pin to roll each ball out into a very thin circle. 4. Heat a large frying pan until very hot, then rub some oil into the pan using kitchen paper. 5, Add one flatbread and fry for two minutes until it starts to puff up and turn lightly golden. 6. Use a palette knife to flip over the flatbread and cook for another two to three minutes on the other side. 7. Repeat with the remaining flatbreads, adding a little more oil to the pan if needed.