Moroccan Goat Tagine with Bulgur Wheat Salad

From: Kitchen Hero: Donal's Irish Feast

Goat lends itself wonderfully to rich spicing and punchy aromatics, as this tagine demonstrates. It is particularly good if made ahead of time and reheated a day or two later.

Lamb Koftas

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

I like to roll these into little balls the size of a large grape. They can, of course, be made bigger into burger or sausage shapes. Serve these strewn over a salad of purslane leaves with a yoghurt dressing.

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.


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...


A delicious Middle Eastern sweet pastry.

Aubergine Puree (Baba Ghanoush)

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


Use your RTE ID to Join

  • Upload your style photos
  • Create and save recipes
  • Review and Comment
  • Have your say
help Whats this?
Don't have an RTE ID? register