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Grilled Kebabs

To make the kebabs: Into a big bowl, throw the sirloin, parsley, yoghurt, za'atar, cumin, paprika, sumac, salt, some cracked pepper, garlic, egg and onion, and mix. Cover and refrigerate for 2 hours to marinate.To make the garlic tahini: Preheat the

Slow-cooked Lamb Neck

Toast all spices until fragrant. Grind to a fine powder. Put water into the sous-vide machine and set to 65°C. De-bone the necks, separate the two neck fillets and clean away any excess fat making sure to remove the spinal cord. Mix two ta

Spiced Lamb Kofta with Minty Yoghurt Dip

In a large bowl add the lamb mince, cumin, sumac, toasted almonds, red chilli, ground coriander, mint, coriander stalk, salt and pepper and a little oil. Mix well. Separate the mixture into 6 balls then mould around 6 pre oiled metal skewers. Rub

Lamb Koftes with Tenderstem and Yoghurt Dip

In a large bowl combine the lamb, onion, garlic, saffron, salt, pepper and mix well with your hands. Separate the lamb mixture into 8 equal portions and form each into a sausage shape. Heat 2 tbsp of oil in a large skillet over medium heat. A

Hummus For Real

Place the chickpeas, garlic, and sea salt in the bowl of a food processor. Process for 15 to 20 seconds. Stop, scrape down the sides of the bowl, and process for another 15 to 20 seconds. Add the lemon juice and water. Process for 20 seconds. Add