Knafeh | Kanafeh
Knafeh or Kanafeh is a dessert made with shredded vermicelli-like pastry noodles (kataifi) moistened with clarified butter, covered with crumbles of cheese and seared on both sides until golden. Before...
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Cuisine: Middle Eastern
Add a touch of spice to your menu by incorporating an eclectic mix of Mexican and Latin American cuisine. Simply look through our assortment of recipes below to start cooking!
Falafel Recipe by Michael Rantissi
It takes time to make good falafel so you’ll need to start this falafel recipe 24 hours in advance. To shape the falafel you can use a traditional falafel spoon,...
Lamb Shank Tagine
Lamb Shank Tagine is a traditional Moroccan dish that’s very popular throughout North Africa. The lamb is very succulent and full of spices – a trademark of the Moroccan cuisine....
BABA GANOUSH
A delightful dip, which holds its own without needing to be part of the Mezzeh (Please also see the recipe and description of Hummus). Perfect on grilled Bruschetta, or with savory crackers,...
DUKKA
Dukka, a.k.a Dukkah, is an Egyptian spice blend comprising of toasted nuts, seeds and spices. It can be sprinkled over cooked meat, poultry or vegetables, as a seasoning mixture, but...
FATTOUSH
Most likely originally developed to use up stale bread, this salad is a hearty alternative to most other and unfortunately all too often unsatisfying salads. Serve it with a nice...
GUINEAFOWL
Separate the breasts and legs. Keep the carcass, wings and the feet for jus Confit Legs Cut the end sections off and remove the thigh bones, rub the legs with...
HUMMUS
I like the Middle Eastern Mezze or appetizers. Mezze almost always consists, of Hummus (chickpea – sesame spread) and Babaganoush (eggplant- sesame dip) served with warm pita bread. Other items such...
KADAYIFLI KARIDES: KADAYIF WRAPPED KING PRAWNS ON WALNUT CAPSICUM DIP
Kadayif Prawns Peel off the skin and head of prawns, leaving the tail on. Gently open the Kadayif pastry, adding liquefied butter and run your fingers through the dough. Wrap...
SALAD OF SLOW COOKED LEEKS WITH CRUSHED PEAS, FETA AND MINT
Trim and wash the leeks well to remove any dirt. Place in a pot and add the wine, water, EVOO, garlic, thyme, seasonng and bring to the boil. Turn down...
WHOLE BAKED BABY SNAPPER WITH PISTACHIO AND SAMKE HARA SAUCE
Bake fish in oven at 180°C for 15 minutes. Samke Hara Sauce To make sauce, mix the tahini with water, add garlic and lemon juice. This should make a thick...
