Chickpea and Coriander Purée with Mint and Marjoram

From: How to Cook Well, with Rory O'Connell

This Middle Eastern chickpea purée or hummus is great served with toasted pitta bread, with super fresh and crisp vegetable crudites or as part of a selection of hors d'oeuvres. Hummus should be kept chilled if you are keeping it overnight and used up within 2 days of making.

Hummus

From: Four Live

This is a cheat’s version of hummus because in this incidence we are using sesame seeds instead of the traditional tahini paste. The seeds give just as nice a flavour and a kick to the hummus.

Pistachio and Saffron Kulfi

From: Rachel Allen: All Things Sweet

This is wonderful served just as it is, or with some chopped or sliced ripe mango.

Falafels with Easy Harissa Dip

From: Summer Suppers

It's very easy to make your own...

Baklava

A delicious Middle Eastern sweet pastry.

Aubergine Puree (Baba Ghanoush)

A delicious dip, try it with hummus, flatbread and olives in a mezze meal.

Grilled lamb kebabs with fresh tomato sauce on cous cous

From: The Restaurant

Dominic Mafham serves up a spicey lamb dish that is packed full of flavour

Moroccan Chickpea Burgers

From: Kitchen Hero: Great Food for Less

Decent burgers from store-cupboard ingredients, who’d have thought? I love these little Moroccan veggie burgers – they have a great, nutty flavour.




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