Crab salad

No cooking here, just some buying and assembling, but sometimes that is Continue reading


Courgette and feta fritters

This is a lovely Summery dish.

You grate courgettes into a colander, about one large one per person, and salt them. Put a side plate on top of them and keep on pushing down to press the water out from them. You need to leave them for around 30-45 minutes to give the salt a chance to draw out the water.

Then you put them in a large mixing bowl with a crumbled block of feta cheese and add enough flour to make a thick paste with a couple of beaten eggs. Then add in chopped herbs, I like dill and parsley, a finely chopped chilli, salt and pepper.

Next heat up your oil in a deep pan, a wok or a deep-fat fryer to 180C.

Then, using a table spoon, take balls of the mixture and drop them carefully into the hot oil in batches of five or six. Don’t crowd the pan, because you need room to turn them.

When they are done, remove them with a slotted spoon and drain them on kitchen paper while you cook the rest.

They are lovely with salad and a chilli sauce or a thinned yoghurt and tahini sauce, a tzatziki-type sauce or in a wrap with some salad.

Cheat’s kibbeh

Well, not really kibbeh, but lamb and bulghur patties that are in a kibbeh style. Kibbeh is a classic Lebanese dish that uses lamb and bulghur to make lovely crisp shelled balls. These are much quicker to make.

I soaked some bulghur wheat in boiling water until it was soft and then mixed it in with minced lamb, salt and pepper, chopped onion, chopped dill, ground allspice and some mild chilli powder.

Then I shaped the mixture into patties and cooked them in the oven on a baking sheet for about 45 minutes, turning them once.

I served them with a simple salad, pittas and chilli sauce for a nice light evening meal.

Lamb-filled filo rolls

I had minced lamb, filo pastry and a lot of herbs (dill, fenugreek leaves, parsley and coriander) and I wanted to use them all up, so I made these kind of Persian influenced lamb rolls. I suppose if they were Turkish you might call them boreks. Continue reading