Middle-East Mezze Bourekas,Quinoa Tabbouleh & Harissa Dip
1 hr
4 Servings
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Equipment
Knife, chopping board, baking tray with parchment, pastry brush, hand blender/pestle and mortar, frying pan, small saucepan, medium saucepan 1 x mixing bowl
Steps
Harissa:
Temper the spices (cumin, corrainder and carraway) in a dry pan until just toasted, this releases the oils and intensifies flavours
Pound to a powder in a pestle and mortar
Chop peppers chilli and onion into cubes and fry in a hot pan until slightly charred
Add all ingredients to a mixer and blend until smooth.
Adjust flavours
Bourekas:
Ingredients
For the Bourekas
200g baby spinach spinach or chopped large leaves
150g feta cheese
1 pack filo pastry
100g butter or olive oil
1 egg
small red onion
1 clove garlic
dried mint
seseme seeds
For the Tabbouleh
1 cup/ 200g cooked quinoa
handful or fresh mint
handful of fresh coriander
handful of fresh parsley
4 cherry tomatoes or one large tomato
a spring onion
a lemon
olive oi
For the Harissa Dip
2 red bell peppers
1 dried or fresh chilli
half a small red onion
4 small cloves of garlic or 2 large clove
1/2 tea spoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon caraway seeds
1 desert spoon tomato paste
1/2 tea spoon brown sugar or maple syrup
a few sprigs of coriander
salt and pepper