Couscous Salad

Ingredients Method

– 1 cup couscous 1. Place couscous, vegetable stock and a dash of – 1 vegetable stock cube olive oil in a large bowl. Pour boiling water over the – 1 garlic clove, crushed top until just covered. Cover with lid and set aside – 1 tsp coriander for 8-10 minutes. – 1 cup of chickpeas 2. Fluff couscous with fork. Add all ingredients to – ½ cup coriander, finely chopped the couscous. – ½ cup parsley, finely chopped – ½ cup cherry tomatoes, cut in half 3. Add salt, pepper to taste. Add feta, olive oil to – 1 red onion, chopped dress if desired. – ½ cup black olives – 100g rocket – 1 tbsp lemon zest – 4 tbsp fresh lemon juice (2 large lemons) – 80g feta cheese (optional)

A Dedicated Faith | Recipe Cards opendoors.org.nz opendoors.org.au Lamb Kofta

Ingredients Method

– 1 kg lamb mince 1. Place mince, onion, garlic, mint, parsley, paprika, – 1 brown onion, chopped cumin and coriander in a bowl. Mix to combine. – 1 tbs mint leaves, finely chopped, plus extra 2. Shape 1/4 cup of mixture at a time into to serve sixteen 8cm-long sausages. Put skewer into – 2 garlic cloves, crushed each sausage. Place on a large baking tray and – 1 tbsp parsley, chopped refrigerate for 20 minutes or until firm. – 2 tsp paprika – 2 tsp cumin 3. Heat oil in a large frying pan over medium-high – 1 tsp coriander heat. Add koftas. Cook, turning occasionally, for – 1 tbs olive oil 10 minutes or until cooked through. – 1 handful of pomegranate seeds (optional) 4. Arrange koftas on a plage. Garnish with mint leaves and pomegranate seeds if desired.

A Dedicated Faith | Recipe Cards opendoors.org.nz opendoors.org.au Baklava

Ingredients Method

Baklava rolls Syrup: – 1 cup of coarsely ground walnuts 1. In a medium saucepan, combine 1/2 cup of honey – 1/3 cup of finely ground pistachios, for serving with 3/4 cup of water and lemon. – 1 pack of filo pastry, thawed 2. Allow water to boil over medium heat, stirring – 350g unsalted butter, melted until sugar is dissolved. – 2 tsp sugar Sugar Syrup 3. Once boiling, add lemon juice and lower heat, – 1 cup sugar allowing to simmer for 10-15 mins. – 1/2 cup honey 4. Take saucepan off the heat. Set aside to cool – 3/4 cup water (ensure syrup is cold before pouring over rolls). – 2 tsp lemon juice – 1 tsp Orange Blossom Water

A Dedicated Faith | Recipe Cards opendoors.org.nz opendoors.org.au Rolls: 1. To create the stuffing, mix ground walnuts, sugar in a small bowl. Set aside.

2. Place one sheet of filo pastry on a cutting board, and lightly brush with melted butter. Repeat the process, placing 3 more filo sheets on top of the other.

3. Add 4-5 teaspoons of the Baklava Stuffing along the width of the sheet. Roll tightly until the thickness of the roll is approx. 2cm. Then cut roll into small 4-5cm pieces.

4. Repeat steps 2-3 until all the stuffing is used up.

5. Place all the cut pieces into a buttered baking tray. Brush rolls with melted butter. Bake in oven at 180 degrees for 30 minutes, or until golden brown.

Combining: 1. While baklava is still hot, immediately pour the cool sugar syrup over the rolls and allow to absorb.

2. Sprinkle pistachios to garnish.

3. Allow baklava to rest for 45-60 mins prior to serving.

A Dedicated Faith | Recipe Cards opendoors.org.nz opendoors.org.au Food Platters Cheese and Savoury Fruit Platter Platter

– Pomegranate seeds – Hummus – Figs (Dried or fresh) – Baba Ghanoush – Almonds – Pita Bread, cut in – Dates triangles – Apples (sliced) – Cherry tomatoes – Cheese – Baby cucumbers – Wafer Crackers – Olives – Grapes – Falafels – Honey – Pickles – Tabouleh – Stuffed vine leaves

A Dedicated Faith | Recipe Cards opendoors.org.nz opendoors.org.au