Middle Eastern Masterclass

• 
• Servings
  2
• Prep
  15 m
• Cook
  15 m

Recipe By: Philip Moon - 29Apr26

MENU

Pita Bread - Khubz 

Hummous - Chickpea and Tahini Dip

Falafel - Chickpeas Fritters

Tzatziki - Yoghurt & Cucumber Sauce 

Riz Besheriye - Rice with Vermicelli (Optional)  

Lamb Kuwarma - Spiced Lamb with Hummous  

Rez Wa Djaj- Stewed Chicken with 7-spice 

Middle Eastern Menu  

A modern Middle Eastern menu featuring fresh pita bread, creamy hummus, crispy falafel with tzatziki, and aromatic spiced meats, balanced with herbs, nuts, and wholesome rice.

🫓 Pita Bread - Khubz  

Soft, fluffy flatbread that puffs when cooked, perfect for dipping and wrapping.

Ingredients

• 185g plain flour

• 100ml water (room temperature)

• 15ml Greek yoghurt

• 1 tsp olive oil

• ¾ tsp yeast

• ½ tsp salt

• ½ tsp sugar

Method

1. Combine all ingredients in a bowl and mix until a dough forms.

2. Knead for 5 minutes until smooth and elastic.

3. Place in a lightly oiled bowl, cover, and rest for 1 hour until doubled in size.

4. Divide into 3 portions and shape into balls.

5. Roll into 12cm discs and rest for 15–20 minutes.

6. Cook in a hot pan or oven until puffed and lightly browned on both sides.

🧆 Hummus - Chickpea and Tahini Dip  

Smooth and creamy chickpea dip, a Middle Eastern classic.

Ingredients

• 500g dried chickpeas

• 1 tbsp baking soda

• 1 brown onion, halved

• 2 cloves garlic

• 2 tbsp salt

• 4L water

• 4 ice cubes

• 2–3 tbsp tahini paste

Method

1. Soak chickpeas overnight with baking soda.

2. Boil chickpeas with onion, garlic, and salt for 45–60 minutes until soft.

3. Blend chickpeas with ice cubes and tahini until smooth and fluffy.

4. Adjust seasoning with salt or lemon juice if desired.

🧆Falafel (Chickpea Fritters)  

Ingredients

• 225 g (1 cup) dried chickpeas

• 55 g (about 2 cups) fresh herbs (cilantro, parsley, mint, or a mix)

• 6 scallions (white and pale green parts only), sliced (about 55 g)

• 2 cloves garlic, minced (about 2 tsp)

• 1 tsp ground cumin

• ½ tsp ground coriander

• ¼ tsp cayenne pepper (mild heat)

• 2 tsp kosher salt (plus extra for seasoning)

• 480–720 ml vegetable oil (for frying)

For serving (optional):

• Tzatziki

• Hummus

• Zhug (Yemeni hot sauce)

• Pita bread, tomatoes, cucumber, pickles, shredded cabbage

Method  

1. Soak Chickpeas: Rinse chickpeas and place in a large bowl. Cover with cold water (they should expand to at least triple in size). Soak overnight at room temperature.

2. Prepare Chickpeas: Drain, rinse, and dry thoroughly (a salad spinner works well).

3. Make the Mixture: In a food processor, combine chickpeas, herbs, scallions, garlic, cumin, coriander, cayenne pepper, and salt. Pulse until finely minced. The mixture should just hold together when pressed.

4. Rest the Mixture: Transfer to a bowl, cover, and refrigerate for 15 minutes to help it bind.

5. Shape: Scoop heaping tablespoons and gently form into small balls.

6. Heat Oil: Heat oil in a deep pan to 175–190°C.

7. Fry: Carefully fry in batches for about 4 minutes, turning once, until golden brown.

8. Drain & Season: Remove and drain on paper towels. Lightly season with salt.

9. Serve: Serve hot with hummus, tzatziki or in pita with fresh vegetables.

🥒 Tzatziki - Yoghurt & Cucumber Sauce  

Refreshing yoghurt-based sauce for falafel and pita.

Ingredients

• 200g Greek yoghurt

• ½ cucumber, grated

• 1 clove garlic, minced

• 1 tbsp olive oil

• 1 tbsp lemon juice

• 1 tbsp fresh dill or mint, chopped

• ¼ tsp salt

• ¼ tsp black pepper

Method

1. Grate cucumber and squeeze out excess water.

2. Combine yoghurt, garlic, olive oil, lemon juice, cucumber, and herbs.

3. Season with salt and pepper, mix well.

4. Chill 10–15 minutes to allow flavors to meld.

🍚 Riz Besheriye - Rice with Vermicelli (Optional)  

Fragrant rice with toasted vermicelli noodles.

Ingredients

• 800g basmati rice

• 160g vermicelli noodles

• 1L water

• 60ml butter

• 1 small onion

• 2 cloves garlic

• 1 tsp salt

Method

1. Toast vermicelli until golden.

2. Add remaining ingredients and simmer for 13 minutes.

3. Rest for 10 minutes before serving.

🍖 Lamb Kawarma - Spiced Lamb with Hummus  

Slow-cooked lamb pan-fried with spices, served over creamy hummus.

Ingredients

• 200g lamb shoulder

• 30ml ghee

• 1 clove garlic

• ⅓ green chili

• 1 tsp 7-spice

• 1 tbsp sumac

• Mint and parsley

• 1 tsp rice wine vinegar

To serve:

• 200g hummus

• 3 tbsp pine nuts, toasted

• 1 tsp paprika

Method

1. Slow-cook lamb until tender, then cube.

2. Sauté in ghee until browned.

3. Add garlic, chili, spices, and herbs.

4. Serve over hummus and garnish with pine nuts and paprika.

🍗 Rez Wa Djaj - Stewed Chicken with 7-Spice  

Tender chicken in aromatic spiced sauce with toasted nuts.

Ingredients

• 2 chicken thighs, skin-on

• 200ml chicken stock

• 1 onion, finely chopped

• 1 tsp 7-spice

• 1 cinnamon stick

• 50g spinach

• Salt and pepper

Garnish:

• 2 tbsp butter or ghee

• 30g almonds, slivered

• 30g pine nuts

• Parsley

Method

1. Roast chicken with stock until tender.

2. Cook onion in butter until soft.

3. Add spices and cinnamon, cook until fragrant.

4. Add chicken and reduce stock to sauce consistency.

5. Add spinach and cook until wilted.

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