Bringing unique Middle Eastern flavours to a winter camp side feast.
Breakfast Shakshuka
Total time: 30 minutes
Serves: 2
Ingredients
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 red onion, chopped fine
- 1 green capsicum, diced
- 1 tin tomatoes, crushed
- 1 tsp cumin powder
- 1 tsp chilli powder
- 1 tsp salt
- 3 eggs
- Handful torn basil leaves
- Crusty bread to serve
Method
Heat olive oil in a skillet over medium heat and fry the garlic for 30 seconds. Add the onion and capsicum; cook until soft.
Add in the tinned tomatoes, cumin, chilli powder and salt. Let simmer for five minutes, stirring occasionally.
Make a small dent in the sauce and crack the eggs into each dent. Cover and simmer for approximately 10–12 minutes or until eggs are no longer translucent (depending how runny you like the eggs.)
Top with torn basil leaves and serve with crusty bread.
Chickpea Mujadara
Total time: 40 minutes
Serves: 4
Ingredients
- 2 cups water
- 1 cup long grain basmati rice
- ¼ cup olive oil
- 2 large onions, chopped
- 1 tbsp salt
- 1 red capsicum, diced
- 1 cup chickpeas, rinsed
- 2 tsp za’atar spices (found in all good supermarkets)
- 1 lemon, juiced
- Yoghurt, optional
Method
Bring water to the boil; add rice, cover and cook on low heat for 20 minutes.
In a large skillet, add olive oil over a medium–high heat. Add onions and salt; sauté for 10–15 minutes.
Add capsicum and chickpeas; sauté for a further five–10 minutes, until tender.
In a large bowl, combine cooked rice, capsicum and chickpea mix, za’atar and lemon juice. Top with yoghurt if preferred.
Muhallebi Milk Pudding
Total time: 20 minutes
Serves: 4
Ingredients
- ½ cup cornflour
- 4 cups milk
- 1 cup white sugar
- 1 tsp cardamom powder
- 1 tbsp rose water
- Pistachios, toasted and rose petals for garnish
Method
Whisk the cornflour into the cold milk in a saucepan, until smooth. Whisk in the sugar and cardamom powder to combine.
Simmer over medium–high heat while whisking; around 15 minutes.
Take off the heat and stir in the rose water.
Pour into four glass jars and sprinkle with pistachios and rose petals.
Chill in the fridge with lids on before serving.
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