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.