1 1/4 cups natural yoghurt |
1 teaspoon salt |
1 teaspoon cayenne |
1 teaspoon paprika |
1 teaspoon freshly ground cumin seed |
250 g dry-style feta |
2 garlic cloves, crushed to a paste with salt |
1 lemon, juice of |
salt & freshly ground black pepper |
extra virgin olive oil |
2 lebanese cucumbers, seeded and diced 1cm (4 if particularly small) |
4 large ripe tomatoes, seeded and diced |
100 g spring onions, thinly sliced |
handful each coriander, and |
parsley, finely chopped |
2 garlic cloves, mashed with salt to a paste |
1/2 cup olive oil |
salt & freshly ground black pepper |
3 small pita breads, torn and toasted in the oven |
500 g finely minced lamb |
1 onion, finely chopped |
2 garlic cloves, finely chopped |
1/2 cup chopped parsley |
1/4 cup chopped coriander leaves |
1/4 teaspoon ground cumin |
1/4 teaspoon ground cardamom |
1/4 teaspoon ground ginger |
1/2 cup fresh breadcrumbs or 1/2 cup soaked bulgar wheat |
salt & freshly ground black pepper |
green chili, cut finely into strips (to garnish) |
torn coriander leaves (to garnish) |
tahini, with lemon juice to taste to serve |
1/4 cup olive oil |
1/2 teaspoon cumin seed |
1/2 teaspoon coriander seed |
2 garlic cloves, thinly sliced |
1/2 cup green olives, cracked by squashing with the base of a glass |
1/4 cup kalamata olive |
1 tablespoon fresh thyme leave |
1 teaspoon harissa |
1 preserved lemon, peel cut into thin strips |
1 tablespoon chopped parsley |