Khoresth lepi (lamb with bengal gram lentils)

This is another staple dish of the Armenian and Iranian cuisine, and since it has dal and is really easy to make, I have adopted as well as adapted it to my taste buds :)

To serve six, you will need the following:

2 cups of bengal gram/ chana dal washed and soaked
500-600 gms of lamb (I used a combination of rump steak and chops)
2 onions chopped
4 cloves of garlic chopped
2 tomatoes chopped
1/2 teaspoon of turmeric
Salt and chilli powder to taste
1 teaspoon of meat masala (prepared spice mix found in Indian and middle eastern stores)
1 bay leaf
4-5 dry limes (whole limes or lemons which have been dried. They are the key ingredient in this dish as they infuse the entire dish with a tangy flavour. They can be found in middle eastern stores or you can dry some yourself as long as you do not live in a humid environment)
2 tablespoons of oil
6-7 cups of water


In a pressure cooker or heavy based saucepan, add the oil and bay leaf followed by the onion and garlic. Cook until the onion is translucent and starting to colour. Add the meat and cook on a high heat to seal the juices. Add the chopped tomatoes followed by the washed, soaked and drained lentils. stir to mix well and add the powdered spices. Add the dry limes, I like to keep some whole and smash the others so that the lime flavour permeates the entire dish while cooking. Add the water and close the pressure cooker and allow it to come to full pressure on high heat. Reduce the heat and cook for a further 3 whistles. Allow the pressure to subside before opening the pressure cooker. If using a saucepan, cook until the dal and meat are tender. If you are using a cut of meat that requires more cooking, give it a head start and only add the lentils when the meat is half done.

I always add some chopped coriander and generally serve this with plain rice.

Vegan, no cook halwa balls

This is the simplest halwa recipe ever. Whenever, I am craving a sweet treat but do not have the time or energy to make anything, I whip this up. These halwa balls are middle eastern inspired as the base ingredient is tahini -  sesame seed paste (which can be found in the health food section of most supermarkets as well as middle eastern grocery stores).

You will need the following

Tahini
Honey
Almond meal (optional)
Chopped nuts (optional)

Essentially, you are mixing equal quantities of honey and tahini together. You might think that this may not work as the tahini is a bit runny, but as soon as you start mixing in the honey it seizes. At this point I also add in equal quantity of almond meal, but you can leave it out if you want this to be nut free. Mix well, shape into little balls and roll them in chopped nuts or sesame seeds. For the quantity shown in the photograph, I used three tablespoons of honey, tahini and almond meal and rolled them in different nuts - pistachios, hazelnuts, cashews, almonds, walnuts, mixed nuts and sesame seeds. If you prefer, you can completely leave out this step and serve them plain or rolled in toasted sesame seeds or shredded coconut. Refrigerate if possible, as this helps to set the halwa, but they can be eaten straight away as well.

Enjoy these easy and healthy (sesame seeds are full of calcium and great for individuals who are on a non dairy diet) sweet treats any time of the day.

Corn couscous with chickpea and prune tagine

Last night was a bit crazy, we had to take our pets to the vet, hence were running behind so I decided to cook something quick and easy but still packed full of flavour and without making me feel that I was compromising on quality or taste.

For the corn couscous, I used the entire packet using the packet instructions with the exception of using chicken stock rather than plain water. Use water or vegetable stock for a vegetarian version. I also added some slivered almonds for texture (optional).

For the chick pea tagine,  I used two cans of drained chick peas. I often use canned beans or tomatoes, as long as no additives, preservatives or firming agents have been added.

You will also need  the following
2 medium sized onions chopped finely
5 cloves of garlic finely chopped
1/2 can of  diced tomatoes or two fresh tomatoes chopped
2 teaspoons of cumin seeds
1 medium sized stick of cinnamon bark
12 prunes
Handful of golden raisins
Salt and chilli powder to taste
1/2 teaspoon of turmeric
1/2 teaspoon of cumin and coriander powder each ( if available)
1 teaspoon of dried fenugreek leaves ( optional)
150 ml of water or stock
2 tablespoons of olive oil
Handful of coriander springs chopped coarsely

In a tagine or large frypan or skillet add the oil and cinnamon bark. Stir for 30- 40 seconds and add the cumin seeds. Wait for them to sizzle slightly and add the onions and garlic. Stir and cook until they are translucent. Add the canned or fresh tomatoes followed by the powdered spices. If using fresh tomatoes cook until they are softened. Add the chickpeas and stir to ensure they are well coated followed by the raisins and prunes. Add the stock/ water, cover and allow to simmer on a low heat for about 10 minutes. Add the chopped coriander and serve with the warm couscous.

I served the meal with a side of some pickled gherkins, I prefer the middle eastern or Jewish ones as they are tangier than the continental versions. But a simple green salad would work really well as well.