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Tagine is the name of the unique conical cooking pot used in Morocco, but it’s also used to describe gently spiced slow-cooked stews often sweetened with dried fruit or honey. The balance between the sweetness and the fragrance of the spices is a key element of refined Moroccan cooking and here they’re in perfect harmony!
Book: How to Be a Mezze Legend
Prep: 15 mins
Cook: 50 mins
Tagine
Downloadable Recipe
Shawarma is made from thin pieces of chicken or lamb, each layer seasoned carefully then stacked up on a vertical rotisserie before being thinly sliced to serve. Making a huge shawarma isn’t easy to do at home, but you can still enjoy the same seasoning and juicy pieces of chicken if you marinate and grill individual thighs!
Prep: 5 mins
Cook: 25 mins
Chicken Shawarma
There are thousands of types of kofte in the Middle East, but the key things to concentrate on are always to get the mince mixture nice and smooth for the softest texture, grill over a very high heat to char the kebabs properly but still be juicy inside, and to keep brushing with fat as they cook to keep them nice and moist!
Cook: 20 mins
Kofte Kebab
Batata harra translates from Arabic as ‘hot potatoes’, with 'hot' referring more to the seasoning than the temperature. The potatoes are coated in spices, garlic and tomato then roasted until crispy which makes them really moreish and a perfect accompaniment to any main course - try them with your next roast dinner!
Batata Harra
Shish kebabs are chunks of lamb, beef or chicken that are first marinated with spices, onion and garlic then grilled until crispy around the edges and juicy inside. The key is to remove any excess marinade before grilling the kebabs so they char and caramelise rather than stew.
Prep: 10 mins
Shish Kebab
This is an incredibly moist and fragrant cake from the ground almonds, fresh citrus fruit and the honey syrup poured over at the end. The recipe is originally from North Africa where oranges and almonds are staple crops and the citrus and sweet spices really add an exotic twist to this simple dessert.
Cook: 2 hour
Orange & Almond Cake
Mermez is a Tunisian one-pot stew, gently flavoured with paprika, caraway, cumin and garlic, plus a hint of exotic and fragrant spices including cinnamon, cardamon and rose. While the ingredients and cooking process are very simple, the key is to use plenty of onions and olive oil to make the sauce really rich and delicious.
Prep: 25 mins
Cook: 1 hour 30 mins
Mermez
This is a very simple dish, but a really delicious way of cooking carrots. Despite being Syrian in origin and seasoning, you may find this delicious carrot stew on the side of all kinds of other meals in future - roasts, sausage and mash, pies... the list of potential uses for this easy recipe are endless!
Cook: 55 mins
Carrot Stew
This delicious baked squash dish creates a far more impressive result than the humble mix of ingredients would suggest. Recipes like this are made around the Aegean coast, but it’s this Turkish version with yogurt, crispy onions and hot chilli butter that makes the most spectacular combination!
Cook: 1 hour
Sinkonta
A good moussaka is a highlight of many Greek holidays, and this version flavoured with our QARFA BLEND should bring back happy memories! It’s a dish that has many forms around the Middle East, but the Greek combination of mince and aubergine baked with sweet, fragrant spices is always a winner!
Cook: 1 hour 20 mins
Moussaka
Greek salad is the definitive taste of Mediterranean summer holidays - every time you eat it you can almost feel the sand between your toes, with the sea glistening in the harbour as you sit on a vine-covered terrace. Here’s a very simple recipe to hopefully recreate that special holiday feeling!
Cook: 40 mins
Greek Salad
The origins of falafel are highly contentious, with Israel, Palestine, Lebanon, Egypt and Yemen all staking a claim to its ownership. Whatever the origins, these deep fried snacks are really quick and simple to make (once you’ve soaked your chickpeas!) and are a really satisfying main course or mezze dish.
Prep: 20 mins (plus overnight soaking)
Falafel
This dish (the pronunciation needs a slightly guttural ‘hraiy’ sound!) is now hugely popular in Israel as a legacy of the population of Algerian Jews who moved there in the 1950s. It’s a rich sauce with a spectacular colour, made from roasted peppers, spices and garlic and can be enjoyed hot or at room temperature.
Chraimeh
Beetroot works really well with sweet and sour flavours, and here we’re making a classic Persian beetroot dip flavoured with tangy SUMAK BLEND. It's rich and delicious with a spectacular colour, and sure to become a favourite on any Mezze Legend table!
Cook: 5 mins
Borani Laboo
This bread is almost like a Turkish focaccia - thick, soft and spongy. It's perfect for soaking up the sauce from a slow-cooked stew, or you can even slice it horizontally and use it to make Mezze Legend sandwiches.
Prep: 0 mins
Cook: 1 hour 50 mins
Turkish Bread
Sumac is a popular seasoning for chicken in Palestine, and this dish (known as musakhan) is a national favourite. Marinated chicken is served on a bed of softened onions and flatbread - the tangy flavour of sumac works brilliantly with the rich, salty chicken and the soft, sweet onions.
Sumac Chicken
Stifado is a delicious Greek stew of beef or lamb cooked in red wine with lots of onions, and scented with sweet spices such as the cinnamon and nutmeg in our QARFA BLEND. It makes a lovely dinner on a cold night - rich and satisfying, but also very gently spiced for a slightly exotic twist on a classic beef stew.
Cook: 1 hour 45 mins
Stifado
Rice cooking has been raised to something of an art form in Persian cuisine, with some spectacular rice dishes unparalleled around the world. Here the rice is par-cooked, then steamed on a base of crispy potato or bread which forms the ‘tahdig’ or crunchy golden crust, considered the most delicious and sought-after part!
Persian Rice
Mofatah was introduced to the Spicery by Mahin, a guest cook from southern Iran. It’s a fragrant stew of lamb and dried pulses, sweetened with raisins and traditionally cooked for special occasions like weddings or Eid where it's made in huge quantities!
Mofatah
This Lebanese dish is made from kofte layered with potato and aubergine, then baked in a rich tomato sauce to make a really impressive but very simple meal. There are a few initial stages to get the dish together, but then it’s just a case of popping it in the oven and letting it cook gently while you go and do something else!
Prep: 20 mins
Lebanese Baked Kofte
Lavash is the national bread of Armenia, a country that links the Middle East and Russia. While it may have originally come from there, simple flatbreads like this are now eaten throughout the Middle East as they're easy to make and suit all kinds of different meals.
Cook: 1 hour 25 mins
Lavash
Labneh is simply strained yogurt, and its rich, creamy texture makes this dip really moreish and a great accompaniment to any mezze spread. You can flavour the labneh with all sorts of ingredients - try fresh or dried herbs, or here we’re using a special Mezze Legend seasoning!
Labneh
Imam bayildi is an Ottoman dish of baked stuffed aubergine, and the name (meaning 'the imam fainted') comes from a story that he was so overwhelmed at how delicious the meal was that he swooned after eating it. An alternative version says he fainted when told how much olive oil was in it!
Imam Bayildi
This clever method for making super-smooth hummus came from Samer, a spicerer from Lebanon. Heating the chickpeas makes them soft and easy to blend, adding iced water stops it cooking further, and the lemon at the end helps to whip it to a lovely creamy consistency. It’s the best we’ve ever tried - hope you like it too!
Cook: 25 mins (plus chilling time)
Hummus
