A crowd-pleaser. Kofte is the term used in many parts of the world for a type of meatball that is essentially meat on a stick. Enjoy experimenting with different spice combinations.
The spice mix for this kebab is based on ‘advieh’, an aromatic Persian spice blend. Its gentle – feel free to turn up the heat if you prefer.
The most traditional of the Satays, cooked over coconut-shell fire but a BBQ or even a grill will do!
Seasoned yoghurt is a good one to have up your sleeve to serve with chops, kofte, kebabs and biryani
Lahmacun (pronounced lah-ma-jun) In summer serve lahmacun with wedges of lemon, slices of ripe tomato and a big bunch of flat leaf parsley to put in the middle and roll up before eating. In winter replace the tomato with a drizzle of pomegranate molasses, add toasted pine nuts and parsley.
This kid leg roasted over rice is a simple way to feed a crowd and looks fantastic when you put it down in the centre of the table.
Tagine is perhaps the best-known North African dish and deserves its notoriety. The combination of spice, fruit and meat is greater than the sum of its parts.