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Traditional Middle Eastern and Mediterranean inspired recipes, from Lindy’s family to yours

The delicious, homemade hummus in this week’s Small, Medium and Large Box is a COOKED creation! What started as a ‘pop-up’ stall, is now a much-loved spot at the Cape Town V&A Watershed, serving traditional Middle Eastern and Mediterranean cuisine, with a pinch of modernity!

Founder Lindy Levy comes from a rich food background and heritage, and COOKED is just one of the many ways she wishes to share her traditional family recipes, dating as far back as 1893.

Join the COOKED family on this week’s final Women’s Month UCOOK Along as they use some of the ingredients in your Market Box to dish up Lindy’s Mini Lamb Wrap (a recipe bursting with Middle Eastern flavours!).

Ready for a sneak peek into all the delish goodness you can expect on this week’s UCOOK Along? Here’s a personal note from Chef Lindy:


Recipe 1: Lindy's Lamb Wraps with Halloumi & Pomegranate Salad 


For the Lamb

  • Mix about 1 tsp cumin and 1 tsp coriander (ground or seeds), 1 tsp ground paprika, 1-2 grated garlic cloves, and 2-4 tbsp.of yoghurt together.  
  • Season with salt and pepper. 
  • Rub the marinade onto the lamb skewers and leave in the fridge until needed (the longer the better, even overnight).
  • When you are ready to cook the lamb, heat a grill pan on a high heat with a little oil. Cook the lamb skewers on each side until cooked to your liking, turning them as they colour. Approximately 4-6 minutes for medium rare.
  • Remove from the pan, and set aside to rest. Remove the lamb from the skewers once cool enough to handle.

 

For the Halloumi & Pomegranate Salad

  • For the dressing, whisk 100ml olive oil, 1 heaped tbsp. Dijon mustard, the juice of 2 lemons, and some salt and pepper together. Add a sweetener of choice and season further to taste. 
  • Thinly slice some onion and throw it through the dressing to pickle slightly.
  • Ribbon 2-3 baby marrows with a peeler. Place in ice water to keep fresh and crisp until just before salad is served and dressed. If you don’t have baby marrow, simply create this recipe without – it will still be super delicious.
  • Rinse and dry some salad leaves.
  • Place a pan or pot over medium heat, with enough oil to submerge the halloumi. Cut halloumi into 1-2cm thick slices. Deep fry the halloumi slices until golden, crispy and soft. Drain on a kitchen towel. (For a lighter approach, you can simple pan fry in a drizzle of oil for 1 minute per side).
  • Assemble the dressing – toss together the salad leaves, and baby marrow ribbons, and dressed onion and dressing.
  • Place the cooked halloumi on top, and sprinkle over some pomegranate seeds.

 

For the Yogurt Dressing 

  • In a dry pan over medium heat, toast ½ tsp cumin seeds until fragrant.
  • Peel and finely grate up ½ a carrot and ½ a beetroot (if you don’t have beetroot, just use more carrot). Finely chop some chili. Rinse, pick and shred some mint (reserve some for garnish).
  • Place all these ingredients in a bowl with 1 cup of yogurt, some honey, salt, pepper and a drizzle of olive oil. 
  • Mix to combine and season further to taste. 

 

Let’s Wrap it Up:

  • In a dry pan over medium-high heat, toast the wraps on each side for a minute until warmed through.
  • To assemble the wraps, smear on some hummus, spoon on some halloumi and pomegranate salad, top with the cooked lamb, and a dollop of the yogurt dressing.
  • Sprinkle over some remaining mint.

 

CHEF’S TIP:

 You can serve this with Vegetable Tzimmes, to enhance a mezze platter. 

  

 

Recipe 2: Lind’y Aubergine Zaalouk with a Camelot Halloumi/Fauxmage Chevin Cheese & Danico Pomegranate Salad

 

 

For the Halloumi/Chevin & Pomegranate Salad:

  • For the dressing, whisk 100ml olive oil, 1 heaped tbsp. Dijon mustard, the juice of 2 lemons, and some salt & pepper together. Add a sweetener of choice and season further to taste. 
  • Thinly slice some onion and throw it through the dressing to pickle slightly.
  • Ribbon 2-3 baby marrows with a peeler. Place in ice water to keep fresh and crisp until just before salad is served and dressed.
  • Rinse and dry some salad leaves.
  • Place a pan or pot over medium heat, with enough oil to submerge the halloumi. Cut halloumi into 1-2cm thick slices. Deep fry the halloumi slices until golden, crispy and soft. Drain on a kitchen towel. (For a lighter approach, you can simply pan-fry in a drizzle of oil for 1 minute per side).
  • Assemble the dressing – toss together the salad leaves, and baby marrow ribbons, and dressed onion and dressing.
  • Place the halloumi/Fauxmage chevin cheese on top, and sprinkle over some pomegranate seeds.

 

For the Yogurt Dressing:

  • In a dry pan over medium heat, toast ½ tsp cumin seeds until fragrant.
  • Peel and finely grate up ½ a carrot and ½ a beetroot. Finely chop some chili. Rinse, pick and shred some mint (reserve some for garnish).
  • Place all these ingredients in a bowl with 1 cup of yogurt, some honey, salt, pepper and a drizzle of olive oil. Mix to combine and season further to taste. 

 

Let’s Wrap it Up:

  • In a dry pan over medium-high heat, toast the wraps on each side for a minute until warmed through.
  • To assemble the wraps, smear on some of COOKED’s Zaalouk, then top on some halloumi/chevin & pomegranate salad, and a dollop of the yogurt dressing. 
  • Sprinkle over some remaining mint.

 

CHEF’S TIP:

You can serve this with Vegetable Tzimmes, to enhance a mezze platter.