Pita Sandwiches

Pita Sandwiches

By  Chef Shipra Khanna
From   K for Kids

Prep: 10 minutes

Cook: 0 minutes

Method: Easy

Course: Snack

Type: Middle Eastern

Key Ingredients:

Pita breads have ready pockets which can be filled with a variety of stuffing

Ingredients

  • Pita breads 2
  • Iceberg lettuce 4 leaves
  • Pickled cucumbers, chopped 3 to 4
  • Yellow capsicum, chopped 2 tbsps
  • Red capsicum, chopped 2 tbsps
  • Beetroot, grated 2 tbsps
  • Salt to taste
  • Black pepper powder to taste
  • Sour cream 4 tsps

Methods

  • Cut each pita bread into two equal halves and open out their pockets.
  • Fill each pocket with lettuce, pickled cucumber, yellow and red capsicums, beetroot, salt and pepper powder.
  • Top it up with 1 tsp of sour cream. Arrange them on a serving platter and serve.

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Tri colour Hummus

Tri colour Hummus

By Chef Ajay Chopra
By Hi Tea

Prep: 15 minutes

Cook: 0 minutes

Method: Easy

Course: Snack

Type: Middle Eastern

Key Ingredients:

  • Chickpeas
  • Spinach
  • Green capsicum
  • Red capsicum

Hummus is one of the best loved dips and here it is made more interesting with the addition of spinach and capsicum

Ingredients

  • Chickpeas, boiled 200 gms
  • Spinach, blanched and chopped 20 gms
  • Green capsicum, finely chopped 20 gms
  • Red capsicum, finely chopped 20 gms
  • Tahini paste 20 ml
  • Olive oil 300 ml
  • Lemon juice 7 tsps
  • Salt to taste
  • Black olives, sliced 20 gms

Methods

  • Put the chickpeas, garlic, tahini paste, olive oil, lemon juice and salt into a mixer jar and blend to a thick and smooth paste
  • Divide into 3 equal portions and put into separate bowls.
  • Add spinach and the capsicum to one portion and mix well.
  • Add chopped olives and red capsicum to another portion and mix well.
  • Leave the third portion as it is.
  • Place the three coloured hummus on a mezze platter and serve with pita bread.

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Shawarma Rolls

Shawarma Rolls

By Chef Ajay Chopra
By Hi Tea

Prep: 30 minutes

Cook: 15 minutes

Method: Easy

Course: Snack

Type: Middle Eastern

Key Ingredients:

  • Boneless chicken leg
  • Refined flour rotis

This Middle Eastern style rolls are so delicious that you will want to have them often

Ingredients

  • Refined flour (maida) rotis 4
  • Boneless chicken leg 300 gms
  • Lemon juice 1 tbsp
  • Green cardamoms, freshly ground 2 tsps
  • Black pepper powder to taste
  • Garlic, chopped 2 tbsps
  • Salt to taste
  • Plain yogurt 1¼ cups
  • Fresh parsley, chopped 2 tbsps
  • Tahini paste 3 tbsps
  • Olive oil 3 tbsps
  • Lettuce leaves a few
  • Medium onion, thinly sliced 1

Methods

  • Place the chicken on the worktop and beat it with a steak hammer to make it soft and thin. Keep it on a plate, add lemon juice, cardamom powder, black pepper powder, 1 tbsp garlic and salt.
  • Add ¼ cup yogurt and mix well. Set aside to marinate for 15 minutes.
  • To make the dip, take remaining yogurt in a bowl, add remaining garlic, salt, parsley, black pepper powder and tahini paste and mix well.
  • Heat 2 tbsps olive oil in a non-stick pan, add the chicken and cook on high heat, turning sides, till it is done.
  • To make the salad, chop some lettuce and put into a bowl. Add onions, 1 tbsp olive oil and salt and toss well.
  • Once the chicken is done, cut it into thin strips.
  • Place the rotis on the worktop, spread some dip on each. Place some salad and chicken strips and roll the roti. Halve each roll diagonally and place on the serving platter.
  • Serve immediately.

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Loukoumades

Loukoumades

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 2 hours 40 minutes

Cook: 40 minutes

Method: Moderate

Course: Snack

Type: Middle Eastern

Key Ingredients:

  • Refined flour
  • Honey

Fermented batter deep fried and soaked in honey syrup – a lovely sweet dish

Ingredients

  • Refined flour (maida) 1 cup + 2 tsps
  • Honey 12 tsps
  • Lemon juice 1 tbsp
  • Cinnamon (dalchini) powder 1 tsp
  • Oil to deep fry

Methods

  • Take yeast in a small bowl, add 2 tbsps water and 2 tsps flour and mix well. Rest for 30 minutes.
  • Take honey, 1 cup water and lemon juice in a non-stick pan, mix and boil on low heat for 20 minutes or till the mixture is thick and frothy. Set aside to cool.
  • Take 1 cup refined flour in a mixing bowl, add yeast mixture and 1 cup warm water and mix till the batter is smooth. Add cinnamon powder and mix well. Set aside for 2 hours to let the batter rise. When the batter is slightly frothy, it is ready.
  • Heat sufficient oil in a deep pan.
  • Put spoonfuls of batter into hot oil and deep-fry for 2-3 minutes till golden-brown. Drain on absorbent paper.
  • Arrange the loukoumades on a serving platter, pour the honey syrup over them ensuring they are coated completely and serve.

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Basbousa

Basbousa

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 25 minutes

Cook: 30 minutes

Method: Easy

Course: Snack

Type: Middle Eastern

Key Ingredients:

  • Semolina
  • Butter
  • Buttermilk
  • Sugar

A traditional Middle Eastern cake drenched in sugar syrup

Ingredients

  • Semolina (suji) 2 cups
  • Butter ¾ cup + to grease
  • Buttermilk 1¼ cups
  • Sugar ¾ cup
  • Vanilla essence 1 tbsp
  • Baking powder 1 tbsp
  • Baking soda 1½ tsps
  • Sugar syrup
  • Sugar, boiled with 1 cup water till syrupy 1 cup

Methods

  • Preheat the oven to 180º C. Grease a baking dish with butter.
  • Melt butter in a non-stick pan. Cool it completely.
  • Take buttermilk, sugar and vanilla essence in a bowl and mix well.
  • Take semolina, baking powder and baking soda in another bowl and mix well.
  • Add buttermilk mixture to the semolina mixture and whisk till smooth. Add melted butter and mix well.
  • Pour the mixture into a buttered baking dish and spread evenly. Keep the baking dish in the preheated oven and bake for 30 minutes.
  • Take the dish out of the oven, pour the syrup over.
  • Once the syrup is completely soaked, cut into slices and serve.

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Easy Falafels

Easy Falafels

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 9 hours

Cook: 15 minutes

Method: Easy

Course: Snack

Type: Middle Eastern

Key Ingredients:

  • Chickpeas

A traditional dish that is very popular in most Middle Eastern countries

Ingredients

  • Chickpeas (kabuli chane), soaked overnight and cooked 1 cup
  • Large onion, finely chopped 1
  • Garlic, finely chopped 1 tbsp
  • Fresh coriander leaves, finely chopped 2 tsps
  • Fresh parsley, finely chopped 2 tbsps
  • Salt to taste
  • Cumin powder ¾ tsp
  • Refined flour (maida) 2 tbsps
  • Oil for deep-frying
  • To serve
  • Pita breads as required
  • Mustard sauce ½ cup

Methods

  • Put chickpeas, onion, garlic, coriander leaves, parsley, salt, cumin powder and refined flour in a mixer and grind. Transfer the mixture into a bowl.
  • With floured hands divide the mixture into equal balls.
  • Heat sufficient oil in a deep pan, slide in the balls, a few a time and deep-fry till golden. Drain on absorbent paper.
  • Arrange them on serving platter and serve with pita breads and mustard sauce.

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