Middle Eastern mezze plate

Middle Eastern mezze plate

By
From
Eat Right For Your Body Type
Serves
4–5
Photographer
Lisa Linder

Grilled tahini chicken

Ingredients

Quantity Ingredient
2 teaspoons vegetable oil
1 fat garlic clove, peeled and made into a paste
4 teaspoons lemon juice
1 1/2 teaspoons ground cumin
1/3 teaspoon salt
2 large chicken breasts, cut into cubes

Tahini dressing

Quantity Ingredient
4 teaspoons tahini paste
4 teaspoons water
1-1 1/2 tablespoons lemon juice, or to taste
1/3 teaspoon garlic paste
small handful fresh parsley, chopped
freshly ground black pepper
salt

Method

  1. Mix the oil, garlic, lemon, cumin and salt together in a non-metallic bowl. Add the chicken and marinate in a cool place for as long as possible. Stir the dressing ingredients together.
  2. Soak four wooden skewers in water. Preheat the grill to a moderate temperature. Remove the chicken from the marinade and thread onto the skewers. Place the skewers directly on the grill rack and cook for 7–8 minutes or until done, turning halfway through.

Herbed bulgur wheat

Ingredients

Quantity Ingredient
75g bulgur wheat, cooked according to packet instructions and drained
120g flat-leaf parsley, tough stalks removed and the rest finely chopped
35g fresh mint, leaves finely chopped
1 1/2-2 1/2 tablespoons extra virgin olive oil, (kapha should only use 1 1⁄2 tablespoons)
2-3 teaspoons lemon juice, or to taste
freshly ground black pepper
good pinch raw cane sugar
1/2 teaspoon ground cumin
1/2 spring onion, finely sliced, (kapha only)
handful pine nuts, lightly roasted, (vata and pitta only)
salt

Method

  1. Mix together all the ingredients, spring onions (kapha only) and pine nuts (vata and pitta). Season and adjust the quantity of lemon juice to taste.

Almond green beans

Ingredients

Quantity Ingredient
240g green beans, topped and tailed
2-4 teaspoons vegetable or olive oil, (2 teaspoons kapha, 3 teaspoons pitta, 4 teaspoons vata)
1 teaspoon cumin seeds
30g almonds, blanched and split through the middle, (only 15 g for kapha)
freshly ground black pepper
1 1/2-2 teaspoons lemon juice, or to taste
salt

Method

  1. Cook the beans in boiling water for about 3 minutes, until tender but still crisp. Heat the oil in a non-stick frying pan. Add the cumin seeds and cook until darkening. Add the almonds and stir-fry until lightly golden. Add the blanched beans, seasoning and lemon juice to taste. Sauté to heat through.

Healthy hummus

Ingredients

Quantity Ingredient
250g chickpeas, cooked
2-3 tablespoons vegetable oil, (vata add 3 tablespoons)
1 1/2 tablespoons water
1 teaspoon ground cumin
2 small garlic cloves, peeled
1 1/2-2 teaspoons tahini, or to taste
2 1/2-3 tablespoons fresh lemon juice, or to taste
freshly ground black pepper
salt

Method

  1. Blend all the ingredients together to make a fine paste. Season to taste, adjust the lemon juice if necessary and serve topped with the reserved chickpeas.
Tags:
health
diet
ayurvedic
ayurveda
weightloss
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