Donning the apron for her second Vegan and Vegetarian Middle Eastern cookery course, run by Silk Road Kitchen, VeggingOut’s Deirdre Breen shares the delicious recipes for Hummus, Baba Ghanoush, Falafel and Mahshi.
240g of cooked chickpeas (or 1 can)
4 tablespoons tahini
Juice of 1/2 lemon
1½ tablespoons olive oil
2 cloves of garlic
½ teaspoon salt
7 tablespoons water
METHOD: Add all the ingredients to a food processor and blend until it has a slight runny consistency.
* If you would like your hummus thinner, add a bit of water
* If you would like your hummus spicy, you can add a bit of ground chili
* If you like cumin, you can add ½ teaspoon ground cumin
1 large aubergine (approx. 370g)
4 tablespoons tahini
Juice of 1 lemon
4 tablespoon olive oil
3 cloves of garlic
1 teaspoon salt
½ teaspoon smoked ground paprika
1. Slice the top and bottom of the aubergine. Place on a baking tray and roast in a 200° oven for 30 minutes.
2. Let the aubergine cool down.
3. Cut the green top of the aubergine and throw it out.
4. Add the aubergine and all the ingredients to a food processor and blend.
Tip: If you have a gas hob, you can roast the aubergines on medium direct heat for approx. 15 minutes.
200 gram chickpeas (soaked overnight and drained)
1 handful finely chopped parsley
1 handful finely chopped fresh coriander
1 handful finely chopped dill
3 gloves of crushed garlic
1 finely chopped spring onion
2½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground chili
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon baking powder
Possibly 7 tablespoons water
3 teaspoon sesame seeds
Olive oil for deep frying
1. Place the drained chickpeas in a food processor and blend.
2. Add parsley, fresh coriander, dill, garlic, spring onion, cumin, ground coriander, ground chili, ground cinnamon, ground nutmeg, salt and baking powder.
3. Blend until it has a fine consistency. You might need to add approximately 7 tablespoons of water, if the mixture is too thick.
4. Form the mixture into 8 small balls. Sprinkle some sesame seeds on each falafel and fry them in olive oil until brown and crispy.
1 aubergine/courgette/pepper or tomato
Pinch of salt
1 teaspoon olive oil
¼ small onion, finely chopped
1 clove of garlic, finely chopped
1 tablespoon olive oil
½ tomato (or small tomato), chopped
Pinch each of black pepper, ground cumin, ground nutmeg and sumac
A bit of fresh mint, chopped
1 teaspoon tomato puree
A bit of lemon juice
¼ cup of water
1. Pre-heat oven to 180°. Lightly oil a baking tray.
2. Wash aubergine, halve lengthways and scrape out the aubergine flesh (this can be done using a spoon).
3. Sprinkle the aubergine shell with salt and 1 teaspoon olive oil and rub it in.
4. Place the aubergine shell on the baking tray and bake it in the oven for 7 minutes.
5. Chop the aubergine flesh finely.
6. Heat 1 tablespoon of oil and fry the onion, garlic and aubergine until golden.
7. Add the chopped tomato, pepper, cumin, nutmeg, sumac, fresh mint, tomato puree, lemon juice and water.
8. Cook briefly. Place the aubergine shell on a baking tray and fill with the mixture.
9. Bake in the oven for 10-15 minutes.
The next 'Vegan & Vegetarian Middle Eastern Food' cookery class on Tuesday 25 April 2017 will show you how to make stuffed aubergine, peppers, tomatoes and courgettes before making your own Palestinian Mahshi dish (stuffed vegetables filled with a flavoursome vegetable and bulgur, or rice, mixture).
The Mahshi will be served with M’jaddara (a lentil and rice dish topped with fried onion) and a fresh pommegranate salad. For a full list of these recipes click here.
For a range of other Silk Road Kitchen cookery courses click here.