Siba’s wonderfully fast feasts for weekdays #ChickenKebabs #BabaGanoush @SibaMtongana @FoodNetwork @Radio2Day

Preparation time: 5 minutes
Cooking time: none
Serves 4

2 roasted red peppers from a jar or can
1 can 400 g chickpeas, rinsed and drained
2 Tablespoon tahini paste
juice of 1 lemon
1 garlic clove
ground cumin 1/2 t
pinch sea salt, to taste
2 Tablespoons sesame oil
2 Tablespoons extra virgin olive oil
coriander leaves to garnish, optional

1. tip the chickpeas into a colander and rinse
2. Place the red peppers in a blender with the chickpeas, tahini, lemon juice, garlic clove whole, cumin, salt (rub the salt flakes as add to break them up)and sesame oil and process to a smooth paste.
2. Transfer into a serving dish and drizzle with extra virgin olive oil just before serving. Garnish with coriander leaves, if using.

Preparation time 5-8 minutes
Cooking time: 7
Serves 4

2 large brinjals(aubergines) about 400 g each
2 Tablespoons tahini paste
juice of 1 lemon
1 clove of garlic, crushed
1/2 teaspoon ground cumin
pinch of smoked sea salt
2 Tablespoons sesame oil
cayenne pepper, for sprinkling
olive oil 2 Tablespoons for drizzling

1. Push a metal skewers though each brinjal. Grill the brinjals on the stove top until charred. TAKES ABOUT 5 MINS
2. Poke the brinjals all over with a knife rather than a fork to get deep pokes which will stop the aubergine bursting
3. place on a microwave safe plate and microwave for 5 minutes, or until soft. Alternatively, cook in a 180 degree oven for 35 minutes.
4. Once cooked, transfer to a Ziploc bag and leave until cool enough to handle. Peel off the skin. Cut the aubergines in half and hold the upper end with one hand with the other use a teaspoon to scrape down and take the seeds out. It’s a messy job, reserving the flesh.
4. Blend the brinjal flesh with the tahini, lemon juice, garlic, cumin, salt and sesame oil to form a smooth paste in a food processor.
5. Transfer to a serving dish, sprinkle with cayenne pepper and drizzle with olive oil just before serving.

“No meze platter is complete without this Middle Eastern staple. It’s traditionally made with bulgur (cracked) wheat but couscous or quinoa can also be used.”

1 cup uncooked bulgur wheat, cooked according to package instruction and cooled
400 g cherry tomatoes, quartered lengthways
1 red onion, very thinly sliced
4 spring onions (including the green part), chopped
1 red pepper, diced
1/2 cucumber, cored and diced (cored to remove softer parts)
4 Tablespoons Italian parsley, chopped
2 Tablespoons fresh mint, chopped
1 teaspoon dried spearmint

1 teaspoon good quality harissa paste
2 Tablespoons extra virgin olive oil
Juice of 1/2 lemon
1 teaspoon Sugar
a pinch Sea salt
Freshly ground black pepper, pinch for taste

50 g flaked almonds, toasted

1. Bring 2 cups of salted water to a boil, add 1 cup bulgar wheat, bring it to the boil get the lid on and simmer for 10 minutes. The water evaporates.
2. Make the dressing: Separately mix together the harrisa, lemon juice, oil, sugar, salt and pepper to make the dressing.
3. Toast the almonds
4. Prepare the vegetables and herbs and add to a bowl: quarter the tomatoes, slice the onion, chop the spring onions, dice the pepper, dice the cucumber, chop the herbs and add. Add the dried mint
5. Add the now cooked and cooled bulgar wheat to the vegetables and mix
6. Drizzle over the dressing and toss combine again.
7. Tip onto round platter in a mountain shape
8. Garnish with toasted flaked nuts.


If you’re using wooden skewers, soak them in warm water for a few minutes to prevent them from burning

Preparation time: 15 minutes
Cooking time: 8–10 minutes
Serves 4

4 skinless, chicken fillets, cubed
4 teaspoon za’atar
4 teaspoons olive oil
2 garlic cloves, crushed
2 lemons, sliced
2 lemons to halve for garnish

8 bought mini pitas
Flat leaf parsley, a bunch

1. Wrap the pitas in foil and put into 200 degree oven for 10 minutes to warm
2. Combine the za’atar, garlic and olive oil and pour over the chicken. Toss to combine
3. Thread the chicken onto metal skewers, with a folded slice of lemon in between each piece. Each breast makes two so 8 kebabs
4. Heat griddle and cook the chicken for 6-8 minutes, 3-4 minutes on each side – rotating and pressing down the skewers to make sure they cook evenly.
5. Remove from heat and put on a platter – if you are not using straight away, cover with foil. Garnish with halved lemons and a bunch of parsley.

Preparation time: 25 minutes
Cooking time: none
Serves 4

2 Litres strained yoghurt
4 Tablespoons honey
1 teaspoon vanilla extract

500 g raspberries
4 Tablespoons icing sugar

10 strawberries, sliced
300 g raspberries
50 g blueberries
4 teaspoons honey, to drizzle over

2 Tablespoons pistachio nibs, chopped, to sprinkle
A few small mint leaves, to garnish

1. Mix the yogurt, honey and vanilla together. Place two colanders on top of two separate dishes and line each with a muslin cloth or clean tea towel.
2. Pour a two-thirds of the yoghurt mixture over the cloth and tie a tight knot into the top of the cloth. Do the same with the remaining third.
3. The liquid from the yoghurt should start dripping though the cloth and colander into the dish and leave aside for at least 15 minutes.
4. Slice the strawberries and add to a bowl along with the raspberries and blueberries. Set aside
5. Blend the raspberries and icing sugar to make a sauce.
6. Now wrap each with 2-3 layers of kitchen paper or tea towels and squeeze out the excess moisture as much as you can until most of the yoghurt liquid is drained out and you left with a thick labneh. Open the muslins etc and the shape is naturally formed.
6.take 2/3 of the labneh and put on a platter
7. Take the remaining 1/3 of the labneh unwrap and place on top
8. Drizzle over honey, scatter over the berries and drizzle with the fruit sauce. Finish with a sprinkling of nuts and mint leaves to garnish and serve.

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