MID EAST FEAST

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SHWARMA:
  • 6-8 boneless, skinless chicken thighs (vegan's and vegetarians to use large mushrooms sliced, or aubergine, cubed and follow recipe as per chicken)
  • 2 -3 Tbsp "Pereg" shwarma spice (or of you can't get that mix together 3 tsp cumin; 3 tsp paprika; 1.5 tsp turmeric, 1.5 tsp ground coriander, 1/2 tsp ground allspice, 1/2 tsp cinnamon)
  • 1/4 cup olive oil
  • ½ lemon 
  • 2 white onions
  • ½ -1 tsp pomegranate molasses 
  • Salt/pepper
  • Garlic salt/granuals
  • Parsley
 
  1. Halve, peel and slice the onions and place in a shallow roasting tray on or a baking sheet (can use disposable trays for this to save on washing up)
  2. Skin and bone out the chicken thighs (if not purchased skinless/boneless) and place in the tray with the onions
  3. Season the chicken with salt, pepper, garlic salt and the shwarma spice on both sides
  4. Squeeze over the lemon, add the olive oil, and the pomegranate molasses
  5. Mix this all really well - can use gloves if you prefer!
  6. Finish with the chicken on top of the onions, and skin side up (where the skin would have been)
  7. ​When ready to cook, preheat the oven to 200 degrees Celcius
  8. Roast the chicken until brown and slightly crispy – about 30 -40 minutes depending on how thick the thighs are and how efficient your oven is. You will only need 25 minutes for breasts and if using vegetables, stir halfway through
  9. While the chicken is roasting, make a chopped salad, the tahina sauce and the hoummous (see recipes below) 
  10. Remove chicken from the oven and rest for about 5 – 10 minutes, then slice into small thin slices
  11. Place slices in a serving bowl with the onions (discrad any liquid left in roasting tray (don't mix in or the dish will become soggy)
  12. At this point you can cool, refrigerate and even freeze for eating later – to reheat it, defrost (if frozen) and then just panfry the sliced chicken/onions in a little oil over high heat until really crispy.
  13. Scatter over/mix through some chopped parsley
  14. Serve in warmed pita or on rice with the tahina sauce, chopped salad, houmous and a chilli sauce if you want.


HOUMMOUS:
  • 125g tinned chickpeas (ready cooked, 210g tin)
  • 30ml tahini paste (2 Tbsp)
  • 1.5 - 2 tsp lemon juice (your preference)
  • Garlic salt/powder (less intense than fresh garlic)
  • A pinch cumin
  • Salt
  • Black pepper
  • 40ml cold water
​
  1. Open and drain the chickpeas (through a sieve)
  2. Put drained chickpeas into a small food processor (or use a pestle and mortar or stick blender)*keep a few back for garnish
  3. Add the tahini paste, lemon juice, water, salt, garlic salt (if using), pepper and cumin - blend
  4. If you think its too thick add another 10ml water and blend again (It will thicken more on standing).
  5. Check the seasoning and add more salt, pepper and lemon juice if you need
  6. Remove from the blender to a bowl, garnish with olive oil, za'atar and/or a few extra chickpeas. 
TAHINA SAUCE:
  • 4 Tbsp tahina paste
  • 4 - 6 Tbsp water (quantity depends on how runny the tahina paste is, and how thick or thin you want the final sauce - adjust to suit your preference)
  • ½ lemon 
  • Salt/pepper
  • Garlic salt/granuals
  • Za'atar
  • Parsley

  1. Place the Tahina paste and half the water in a bowl with a good squeeze of lemon, salt, pepper and garlic salt
  2. Mix well with a mini whisk - it may sieze up but dont worry, keep mixing
  3. Add the remaining water Tbsp at a time until you get the consistency you want - mix thoroughly
  4. Taste and adjust seasoning as needed
  5. Place in a serving bowl
  6. Garnish with Za'atar and/or fresh parsley, and a little drizzle of olive oil 
CHOPPED SALAD:
  • Cucumber
  • Tomato
  • Red pepper (or any colour)
  • Red onion
  • Pickled cucumbers (optional but I like)
  • Black pitted olives (optional but I like)
  • Mint
  • Parsley
  • Salt 
  • Pepper
  • Lemon - for juice
  • Extra virgin olive oil
  • Sumac (optional but I like)
  • Za'atar (optional but I like)

  1. Wash all the vegetables
  2. Quarter the cucumber, deseed (run a knife down the length), and then cut across into a dice, then add to the bowl
  3. Slice the tomato into thick slices, then across into strips and then across those, into a dice, then add to bowl
  4. Cut the olives in half and add to the bowl
  5. Slice into pickled cucumbers into strips and then across into a dice and add to the bowl
  6. Slice the “cheeks” off the red pepper (remove all pith and seeds) and then cut into strips and across into a small dice – add to the bowl
  7. Peel and finely chop the red onion – place in a bowl
  8. Destalk and chop the parsley and mint – add to the bowl
  9. Add a little olive oil, lemon juice, sumac, za’atar, salt and pepper – mix well and serve
 ​