Tag Archives: Middle east

Persian flat bread

This is a second recipe from the great Persiana book I share on this blog. The first one being a dip, it’s natural that I give you a yummy flatbread recipe to go with it. This recipe makes 2 breads. You can freeze the second bread if you want to keep it for later.

FlatPersianBread_001Source: Persiana from Sabrina Ghayour

Ingredients

1 sachet fast instant yeast
500g water
700g strong white flour
2 tsp seal salt
60g olive oil
50g melted butter
Nigella seeds

Method

  1. Place the yeast and water in the bowl and warm 2 min/37C/speed 2.
  2. Add the rest of the ingredients except butter & Nigella seeds.
  3. Mix 6 sec/speed 6 moving the speed slowly up.
  4. Knead 2 min.
  5. Leave to rest 10 min.
  6. Knead again 2 min.
  7. Leave in the bowl or in another bowl until triple in size (reaches the top of the TM bowl).
  8. Take out onto a floured worktop and cut the dough in half.
  9. Stretch the dough to a 40cm long oval shap. Place on a baking tray lined with baking parchment/silicone sheet.
  10. Do the same with the other half of the dough.
  11. Brush with melted butter and sprinkle with Nigella seeds.
  12. Leave to rest in a warm place for 30 min.
  13. Meanwhile, preheat the oven at 220 (fan) and bake for 15-18 min until golden brown.
  14. Allow to cool at least 30 min before serving.

Pistachio and feta dip

I recently bought a great cookbook about Persian cuisine called “Persiana”. It’s full of very tasty and fragrant dishes and if, like me, you love middle-eastern food, you’ll be in for a treat. Every dish combines beautiful flavours such as cumin, lemon, sumac or rosewater with gorgeous colours like pistachio green or pomegranate’s flamboyant red. This dip is a great hit and I was asked the recipe many times when I served it.

Pistachiodip_001

Source: Persiana from Sabrina Ghayour

Ingredients

100g shelled pistachios
60g olive oil
200g feta cheese
Handful of dill, leaves picked out
3 handfuls of coriander, leave picked out
1 garlic clove
1 long red chilli, deseeded
145g greek yoghurt
Grated rind of a lemon, juice of ½ lemon

Method

  1. Blitz pistachios and oil on turbo for 2 sec at a time until powdered.
  2. Add the rest of the ingredients and blend 30 seconds /speed 8.
  3. Scrape down the sides and blend another 15 sec/speed 8 until smooth but with still some grainy texture.
  4. Serve with flat bread.