Middle eastern Mujadara (brown lentil and rice)

Ingredients

• 4 bay leaves
• 1 cup brown lentils
• 2 cups rinsed rice
• 3 cups boiling water
• 1 tbsp of cumin, 1 tsp of black pepper, 1 tsp of salt

Method

1. In a large saucepan bring to boil 4 cups of water with 4 bay leaves, 1 tbsp of cumin, 1 tsp of black pepper, 1 tsp of salt.
2. Add 1 cup of brown lentils
3. Leave for a further 6-7 minutes until lentils are cooked
4. Add 2 cups of rinsed rice
5. Add 3 cups of boiling water
6. Add more salt if required
7. Bring to boil until the water has absorbed
8. Lower heat and leave for a further 10 minutes until mujadara is cooked and fluffy.
9. In a separate pan add 2 tbsp of olive oil
10. Slice 1 large onion and place it in the pan.
11. Fry until golden brown
12. Garnish over your mujadara

SLOW COOKED LAMB, ONIONS AND SUMAC

Ingredients

• 2 tbsp olive oil
• 1 chopped onion
• Add your preferred cut of lamb
• Add 2 tbsp of olive oil
• 1 tbsp of sumac 1/2 tsp of black pepper 1/2 tsp of cumin seeds 1/2 tsp of salt
• Half a cup of water

Method

1. Add 1 chopped onion Fry for 5 minutes until golden brown in the oil
2. Add 1 tbsp of sumac 1/2 tsp of black pepper 1/2 tsp of cumin seeds 1/2 tsp of salt Fry for a further 3 minutes
3. Add 1/2 cup of water
4. Bring to boil
5. Lower heat and leave to cook on for 1 hour (small burner) Squeeze 1 in the juice of half a lemon

Turkish cheese and tomato pomegranate

Ingredients and method

1. Slice up 1 pack of Turkish cheese (peynir) or feta and add 1 sliced red onion
2. Add 2 sliced tomatoes medium/large
3. Add 2-3 chilli’s
4. Add 2 slices of lemon
5. In a separate bowl add 2 tbs of pomegranate molasses, 1 tbs of olive oil, 1/4 teaspoon of black pepper, 1/2 a teaspoon of sumac
6. Whisk until combined
7. Pour over your cheese and tomatoes.

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