Roses seem to be the traditional flower for Valentine's; they are such a beautiful flower but as I'm all about the food - I prefer to eat them! Using rosewater and rose petals was something very new for me (other than a Turkish delight bar as a child) when I started cooking Middle Eastern food. I love the flavour it brings to both sweet and savoury food. Check out our favourite rosewater recipes below.
A few updates before we get to that:
Saturday 15th Feb - Middle Eastern Feast - Tu Bishvat -Tu Bishvat is an eco-themed holiday celebrated in Israel in February where many people plant trees and celebrate with meals containing an array of available fruits and vegetables. We will also donate €2 from every ticket to the Native Woodland Trust to plant trees in Ireland. Tickets €40 from the deli or our online shop.
Friday 28th Feb - Our monthly take on a takeaway will start at 5.30pm – 7.30pm. We’ll have our ever popular Spice Box (falafel, latke, beer-battered cauliflower, seaweed fries & sauces), as well as falafel wraps and our Mezze box. No booking required.
Saturday 20th March – Brunch Demo & Dine - Breakfast in the Middle East is done much like other meals - fresh breads, salads, dips and hot dishes. This demo and dine will share our favourite brunch recipes which can be eaten at any time of the day - luckily because you'll be having them for dinner! Learn how to make dishes such as Shakshuka, bagels, labneh and all accompaniments. Once you've dabbled in creating these dishes yourself you'll sit down to a shared plates meal. The night will be finished off with some Middle Eastern sweet treats and Mint tea/Turkish coffee.
Get tickets for our events at the deli or on our online shop: www.mideastmezze.com
We're looking for a full-time kitchen assistant, a full-time deli & shop assistant and a part-time casual deli & catering assistant. If you're interested in these roles and want more information please contact Nicola on email@example.com
And now for those recipes ;)
This pudding (pictured above) is usually sold in small stalls along the roadside in Israel. It reminds me of the summer and visits to the beach. It’s simple to prepare as long as you keep stirring the cornflour pudding base on a gentle heat and can be made the day before serving. This makes approx. five puddings.
500ml of milk (cow or coconut)
125 ml cream (omit if using coconut milk and make up with more full-fat coconut milk)
4 tbsp cornflour
1 tbsp rosewater
120g frozen raspberries
1 tbsp orange juice
100ml cold water
Fresh raspberries & chopped pistachios to serve
1. Dissolve the cornflour in about ¼ of a litre of milk.
2. Warm remaining milk and cream with the sugar and rosewater. Once warm but before it boils add the cornflour mixture.
3. Stirring continuously on a low to medium heat until it becomes a thick sauce and it coats the back of a spoon.
4. Pour into serving jars, cups or heatproof glasses. Allow to cool, cover & refrigerate.
To make the raspberry sauce:
1. Combine the raspberries, sugar and orange juice in a saucepan.
2. Whisk the cornflour into the cold water until smooth. Add the mixture to the saucepan and bring to the boil.
3. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
4. Strain the sauce through a fine sieve, allow to cool and then refrigerate.
Pour enough raspberry sauce to cover the pudding base in the glass (approx 3 mm). Top with a fresh raspberry & chopped pistachios.
Medjoul dates with rosewater cashew cream
100g cashew nuts, soaked in water for 2 hours
1 tbsp date molasses (also known as date syrup)
¼ tsp rose water
1 tsp orange zest
½ tsp sea salt
Medjoul dates (as many as you want to fill)
rose petals to garnish
1. Drain the cashews and whizz in a food processor with date molasses, tahini and rosewater. Stir in orange zest and sea salt.
2. Cut the date lengthways on the top to open and remove the stone. Fill the date pocket with the cashew cream.
Keep refrigerated and garnish with rose petals before serving.
Beetroot & rosewater salad
Inspired by a recipe from Honey & Co, this salad is easy to make and looks fab on the dinner table or party. Serves 6.
40 ml extra virgin rapeseed oil
30 ml red wine vinegar
½ tbsp rosewater
1 tbsp date syrup
salt & pepper
6 medium cooked beetroot, chopped into bite size cubes
200g baby spinach leaves, washed
Toonsbridge Greek style cheese or feta cheese
za’atar for garnish
1. Whisk the dressing ingredients together and mix with the chopped beetroot. You can prepare this in advance and store in a sealed container in the fridge (it’ll keep for a few days). Taste and adjust oil/vinegar or seasoning.
2. When ready to serve, using a wide and shallow bowl, spread out the spinach, spoon on the beetroot and dressing, crumble over the cheese and sprinkle the za’atar on top.
Happy Valentine's everyone!!