Hummus with cinnamon lamb

Hummus with cinnamon lamb
Serves 6
2 garlic cloves
¼ tsp crushed dried red chilies
1 (15oz) can chickpeas (garbanzo beans),
drained and rinsed
2 tbsp extra virgin olive oil
½ tsp cayenne pepper
small handful of flat-leaf parsley, plus extra,
coarsely chopped, for garnish
3 tbsp lemon juice
1 tbsp Greek-style yogurt
2 tbsp sunflower oil
¼lb (115g) ground or minced lamb
1 tsp ground cinnamon
salt and freshly ground black pepper
chopped toasted almonds or walnuts,
to garnish (optional)
To make the hummus, crush the garlic with the dried chili flakes and a little
salt until you have a smooth paste. In the bowl of a food processor, combine
the rinsed chickpeas with the garlic paste and olive oil and process until almost
smooth. Using a spatula, push all the mixture down from the sides of the bowl
before adding the cayenne pepper, parsley, and lemon juice. Season with salt
and pepper, and add the yogurt. With the motor running, gradually add the
sunflower oil in a thin, steady stream until you have a smooth light paste.
(If you want a slightly thinner consistency, simply add a little water.)
Heat a frying pan over medium-high heat, add a little oil, and cook the lamb
until brown and crispy. Sprinkle over the cinnamon and season well with salt
and pepper. Stir through well.
Spoon the lamb into a well in the center of the chickpea purée, and
sprinkle with the extra chopped parsley. This is a delicious sauce that
complements grilled meat, fish, or vegetables. If desired, garnish with chopped
toasted almonds or walnuts.

Zucchini stuffed with lamb and pine nuts

Zucchini stuffed with lamb and pine nuts
Serves 6
2lb (900g) small zucchini
½ cup olive oil
2 garlic cloves, finely chopped
½ tsp ground cumin
½ tsp ground cloves
½ tsp ground cinnamon
1 onion, finely chopped
1¼lb (550g) ground lamb
¾ cup pine nuts
3 ripe tomatoes
30 flat-leaf parsley leaves, coarsely chopped
juice of 1 lemon
1 cup good-quality chicken stock
salt and freshly ground black pepper
Cut the tops off the zucchini and, using a small spoon or melon baller, hollow out the inside of each.
Heat 1 tbsp of the olive oil in a heavy frying pan over medium-high heat.
Cook the garlic, cumin, cloves, and cinnamon for a couple of minutes until
fragrant. Add the onion and cook until soft and pale golden, then add the lamb.
Continue cooking until all the liquid has evaporated, breaking up and stirring the
lamb around the pan to brown evenly. Season well with salt and pepper. Mix in
the pine nuts. Taste and adjust the seasoning.
Cut a cross in the bottom of the tomatoes and, using the tip of a small
sharp knife, remove the core from each one. Blanch in boiling water for
10 seconds, then refresh in cold water. Peel off the skin and discard. Cut the
tomatoes in half, remove the seeds, and cut the flesh into a small dice. Set aside.
Using a small spoon, stuff the zucchini with the lamb mixture, pushing the
filling down into each zucchini so it is plump with stuffing. Heat the
remaining oil, and cook the zucchini, turning, until soft. Cook in batches while
continuing to stuff the remainder of the zucchini.
Mix the diced tomato with the parsley, and season with salt and pepper.
Add the lemon juice and chicken stock. Place the cooked zucchini in a
flameproof dish. Pour the tomato mixture over the top, and cook over medium
heat until the sauce is hot. Serve with rice or bread. This dish works particularly
well with a selection of other mezze dishes, with lots of hot bread to soak up
all the good cooking juices.

Lamb kebabs with white bean and tomato salad

Lamb kebabs with 
white bean and tomato salad
Serves 4–6
2 garlic cloves, halved
a little olive oil
1 onion, finely chopped
2 tsp ground cumin
2 tsp paprika
1 tsp cayenne pepper
1lb (450g) ground lamb
handful of flat-leaf parsley leaves,
coarsely chopped
handful of fresh cilantro leaves,
coarsely chopped
½ cup unsalted pistachio nuts,
coarsely chopped
sea salt and freshly ground black pepper




For the salad
1 cup dried cannellini beans
2 garlic cloves, peeled but left whole
½ bunch of flat-leaf parsley, leaves picked
and chopped (stalks reserved)
3 tbsp red wine vinegar
3 tbsp extra virgin olive oil
1 tsp ground cumin
2 ripe tomatoes, cut into ½in (1cm) dice
To make the salad, soak the beans overnight in a large bowl of cold water.
Drain and rinse under cold running water. Put into a large heavy pot, and
cover with fresh cold water. Add the garlic, reserved parsley stalks, and a splash
of olive oil. Do not add salt. Bring to a boil, reduce the heat, and simmer for
1 hour 20 minutes to 1 hour 40 minutes, or until the beans are tender but still
slightly firm to the bite. Drain off the liquid. Stir in the vinegar, extra virgin olive oil,
and cumin to the beans. Season well with salt and pepper. Let sit for about 20
minutes to blend the flavors. Stir in the tomatoes and parsley just before serving.
To make the kebabs, soak the bamboo skewers in cold water for at least
30 minutes so they do not burn. Crush the garlic with a little salt to make a
paste. Heat a little oil in a heavy frying pan over medium-high heat. Cook the onion
for 4 minutes or until soft. Add the garlic, cumin, paprika, and cayenne, and cook
for a couple of minutes longer, or until fragrant. Remove from the heat, transfer to
a bowl, and let cool for 5 minutes. Add the lamb, parsley, cilantro, and pistachios.
Season well. Mold the lamb mixture onto one end of the skewer, making a cylindeof meat around roughly half its length. Heat a little oil in a large heavy frying pan
over medium-high heat. Cook the kofte kebabs in batches until golden brown all
over. Drain on paper towels. Serve with the salad and lots of fresh crusty bread.

Harissa mini fish cakes with preserved lemon

Harissa mini fish cakes with preserved lemon

1 tbsp olive oil
1 garlic clove, finely chopped
1 tbsp coriander seeds, crushed
1 tsp paprika
1lb (450g) firm white fish fillets (such as
hake, snapper, sea bream (porgy), or
cod), skin and bones removed
rind of ½ preserved lemon, any white pith
removed and rind finely diced (see below)
4 scallions (green onions), thinly sliced
½ bunch of fresh cilantro, coarsely chopped
2 tsp harissa sauce (available in cans or jars
in Middle Eastern markets)
1 egg
juice of ½ lemon
vegetable oil for frying
salt and freshly ground black pepper

In a small pan, heat the olive oil and cook the garlic and coriander seeds until
golden brown and fragrant. Stir in the paprika and remove from the heat.
Put the fish in a food processor with the aromatic cooked spice mixture, the
preserved lemon rind, scallions, and cilantro. Add in the harissa and egg, and
season with salt and pepper. Add half of the lemon juice and process until smooth.
eat the vegetable oil in large frying pan over medium-high heat. Cook a
small piece of the mixture and taste to check the seasoning. Adjust with
salt and pepper, and an extra squeeze of fresh lemon juice if needed. Roll the
fish cakes into 16 equal portions. Cook in small batches until golden brown on
all sides. Drain on paper towels. Serve with a cucumber salad dressed with ground cinnamon and a little
orange juice, or as a canapé with drinks before a meal.
Preserved lemons Place 2 lemons in a small saucepan with a tight-fitting lid.
Cover with cold water. Add 3 heaping tablespoons sea salt (the salt removes the
bitterness from the skin). Bring the water to a boil, and simmer for 10–12 minutes
or until the lemons are soft when pierced with the tip of a knife. Remove with a
slotted spoon and refresh under cold running water. When cool, cut in half. Using
a sharp knife, remove all the flesh and white pith. Trim down the lemon skin from
the inside, so only the lemon zest remains. Cover the lemon zest with olive oil and
you have preserved lemon; it keeps covered in the refrigerator for up to 6 weeks.