Zary Ser Eltabkha

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Chili Oil

20 min

Steps

  1. Toast the star anise, cumin seeds, fennel seeds, sesame and cubeb in a pan on medium heat for 30 seconds.
  2. Heat the neutral oil in a saucepan.
  3. Add all remaining ingredients to a heatproof bowl.
  4. Pour the hot oil over the ingredients and let it cool.
  5. Store in a sealed jar at room temperature for 1–3 months (up to 6 in the fridge).

Zucchini & Chickpea Salad

30 min

Steps

  1. Wash and slice the zucchini; toss with olive oil, salt and pepper and char 2–3 min per side.
  2. Toss chickpeas with paprika, garlic, salt and pepper; cook 6–8 min until golden.
  3. Halve the cherry tomatoes.
  4. Whisk lemon, olive oil, vinegar, dried parsley and dried mint; pour over the zucchini, chickpeas, tomatoes and fresh parsley.
  5. Plate, top with burrata, a drizzle of chili oil and a sprinkle of salt and pepper.

Hungarian Mushroom Soup

45 min

Steps

  1. Slice the mushrooms and chop the parsley.
  2. Melt butter with a drizzle of olive oil; sauté the mushrooms until golden.
  3. Add dried onions and garlic; sauté ~2 min.
  4. Stir in dill, paprika, soy sauce and vegetable broth; simmer 12–15 min.
  5. Whisk cornstarch with milk, stir into the soup and simmer 10–15 min to thicken.
  6. Add sour cream, lemon juice, parsley, salt, pepper and chili; warm through without boiling.
  7. Serve with toasted garlic-thyme breadcrumbs.

Kufta & Mediterranean Basmati Rice

60 min

Steps

  1. Mix the kufta ingredients and shape into balls.
  2. Cube the potatoes and toss with their spices; roast at 200°C for 10 min, then add the kufta and cook 15–20 min.
  3. Rinse the basmati rice; sauté onion in olive oil, add garlic, cumin, salt, cinnamon and pepper, then the rice.
  4. Add stock, bring to a boil, cover and simmer 15–20 min; bloom turmeric in hot water and drizzle over.
  5. Whisk the tahini sauce ingredients; mix the sumac onions.
  6. Top the rice with raisins, almonds and fresh herbs; serve with kufta, potatoes and tahini.

Oat Flatbread

40 min

Steps

  1. In a bowl, mix the oat flour, sesame, black seeds, salt, baking powder and dried herbs (thyme, rosemary).
  2. Stir in the olive oil and water and knead into a soft dough; rest for 10 minutes.
  3. Divide the dough and roll it out thin on a floured surface.
  4. Bake on a hot pan or in a 200°C oven for 8–12 minutes, until golden and cooked through.
  5. Serve warm.

Honey-Glazed Carrots

30 min

Steps

  1. Whisk the clover honey, crushed garlic, chili flakes, wild thyme and rosemary into a glaze.
  2. Peel and halve the carrots and toss them in the glaze.
  3. Roast at 200°C for 20–25 minutes, tossing once, until tender and caramelized.
  4. Finish with a squeeze of lemon and a sprinkle of sesame.

Stuffed Zucchini with Rice & Meat (Kosa b'Lahma)

60 min

Steps

  1. Core the zucchini. Mix the minced meat with chopped onion, crushed garlic, meat seasoning, salt and pepper.
  2. Rinse the white rice, combine it with the meat mixture and stuff the zucchini.
  3. Arrange the zucchini in a pot, cover with water or stock and simmer until the zucchini and rice are tender, about 35–40 minutes.
  4. For the raib sauce, dissolve the starch in a little water and whisk it into the laban raib with white pepper and salt; heat gently, stirring, until thickened.
  5. In olive oil, sauté a little crushed garlic and dried mint, then stir into the sauce.
  6. Pour the raib sauce over the stuffed zucchini and serve.

Date & Oat Cake

50 min

Steps

  1. Soak the pitted dates in the boiling water with the baking soda for 10 minutes, then blend to a smooth paste.
  2. Whisk together the oat flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
  3. Beat the eggs with the oil, honey and vanilla, then stir in the date paste.
  4. Fold the wet and dry mixtures together.
  5. Pour into a lined tin and bake at 180°C for 30–35 minutes, until a skewer comes out clean.
  6. Cool, then top with whipped cream.