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Recipes - Every Meal Together

Ma’loubeh

This delicious dish is served across the Levant region and consists of meat, vegetables and flavoursome rice.

This finished meal is then turned upside-down onto a serving plate giving it the name “Ma’loubeh” – meaning “upside-down” in Arabic

Ma’loubeh

What you’ll need:
½ of Lamb Cubes or chicken pieces
½ cup of Vegetable oil
1 x Onion finely chopped
1kg Aubergine - sliced into thin rings or slices
Salt – to taste
1 ½ tsp Arab spice mix or All Spice
½ tsp Black Pepper
1 bay leaf
2 cardamom pods – crushed
1 ½ cups rice

Methods
Prepare your Aubergine by laying slices flat, then sprinkle salt over them to draw out moisture. Leave to rest while you begin on the meat.

Heat oil in pan, add onions and meat and pan fry for five minutes. Season with spices then top with four cups of water cover and leave to simmer until meat is cooked.

Rinse Aubergines, heat oil in pan and shallow fry until browned, allow to dry on paper towel.

In a large pot, layer Aubergine and meat. Top with rice, then pour lamb stock into pot, add additional water if needed to cover rice. Bring to boil, then cover and simmer until rice is cooked (around 20 minutes).

Now comes the fun part! Leave to cool for 10 minutes place large tray or serving plate on top of pot and carefully flip upside down to reveal your masterpiece!

Arayes

Arayes are a perfect Ramadan snack, versatile enough to be served at both Iftar and for Suhoor, theyre easy to make and delicious!

Fattet Hummus

What you’ll need:
500 grams of minced lamb
1 medium onion – finely diced
2 x cloves of garlic – crushed
1 x tomato finely diced
salt – to taste
½ tsp All-Spice
½ tsp Black Pepper
Chilli Flakes to taste
1/3 Cup of fresh parsley
Olive oil (for brushing)
4 or 5 (acc. to size) Pitta Breads – Halved

Method:
Preheat oven to 200c or prepare sandwich grill. Mix mince, garlic and onions until well incorporated. Add tomatoes, herbs and spices.

Spoon the mixture into pitta halves and spread to flatten. The thicker the layer the longer they will need to cook!

If you’re cooking your Arayes in the oven, lay them on a grilling tray and brush both sides with olive oil. Bake for 20 minutes or so (until golden brown and meat is cooked through) turn half way through cooking.

If you’re cooking them on a sandwich grill, brush both sides with oil then wrap the Arayes individually in foil. Grill on both sides until meat is cooked through.

TAKE IT UP A NOTCH:
Why not add cheese for flavour and texture?

Fattet Hummus

Fattet Hummus is a staple dish in any Syrian home, and a favourite during Ramadan. Enjoy as a side or main.

What you’ll need:
Pomegranate seeds for garnish
1 can of Chickpeas or prepare fresh
½ a Cup of Greek Yoghurt
1 x Clove of Garlic – crushed
1 ½ tbsp. Tahini
1 tbsp Lemon Juice
2 tbsp Butter
1 tsp of Paprika
3tbsp of Parsley – finely chopped
Salt to taste
Black Pepper to taste
4 Pitta Breads – cut into small squares

Method
Place chickpeas in pot and bring to a boil.

Whilst chickpeas boil, prepare bread by cutting into Small squares, lightly fry in a pan with oil.

Once chickpeas are warmed through, place a third in food processor, add yoghurt, garlic, lemon juice, tahini, salt and pepper. Blend until smooth. Assemble dish by layering bread, chickpeas, blended mix. Sprinkle with parsley and paprika.

In small pan heat butter, add pine nuts and lightly toast. Pour pine nuts and butter onto assembled dish. Sprinkle pomegranate seeds to garnish to add a touch of colour!


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