Ultimate Middle Eastern Feast (Breakfast, Lunch, Dinner)

Ingredients

• 8 sheets Filo pastry sheets (store‑bought, thawed)
• 4 tablespoons Unsalted butter (melted, seasoned with a pinch of salt)
• 1 teaspoon Fresh thyme (finely chopped)
• ½ teaspoon Freshly ground black pepper
• 2 tablespoons Parmesan cheese (freshly grated)
• 1 cup Greek yogurt (full‑fat, thick)
• 3 tablespoons Honey (runny, drizzle on top)
• 500 g Ground lamb (lean, 80/20)
• 1 small Red onion (finely diced)
• 3 cloves Garlic cloves (minced)
• 1 teaspoon Chili flakes
• 1 teaspoon Toasted cumin seeds (ground)
• 2 tablespoons Fresh parsley (roughly chopped)
• 2 tablespoons Fresh mint leaves (roughly chopped)
• 2 tablespoons Olive oil (plus extra for pan)
• 1 cup Canned chickpeas (drained, rinsed)
• 1 medium Beetroot (cooked, peeled, diced)
• 1 tablespoon Tahini
• ½ teaspoon Ground cumin
• 1 large Lemon (juice and zest)
• 1 teaspoon Sumac (for garnish)
• 1 tablespoon Sesame seeds (toasted)
• 4 small Quail (halved and flattened (spatchcocked))
• 6 tablespoons Pomegranate molasses
• 1 tablespoon Coriander seeds (toasted and ground)
• 1 teaspoon Cumin seeds (toasted and ground)
• 1 can Butter beans (lima beans) (drained, rinsed)
• 6 whole Radishes (thinly sliced)
• 3 stalks Spring onions (thinly sliced (green and white))
• 1 small Cucumber (seeds removed, diced)
• 2 medium Tomatoes (diced)
• 2 stalks Celery stalks (diagonal slices)
• 2 pieces Pita bread (cut into strips, toasted for croutons)
• 1 cup Pistachios (chopped)
• 1 cup Caster sugar
• 1 teaspoon Lemon zest (for baklava syrup)
• 1 cup Water (for syrup)
• 2 tablespoons Lemon juice (fresh)

Instructions

1. Prepare Filo Triangles (Breakfast)

   Lay a damp cloth over the filo sheets to keep them moist. Melt 2 tbsp butter and brush one sheet lightly. Sprinkle with thyme, black pepper and grated Parmesan. Fold the sheet into a triangle, brush the edges, and seal.

   Time: PT10M

2. Fry Filo Triangles

   Heat a non‑stick skillet with a splash of olive oil over medium‑high heat. Fry each triangle 1‑2 minutes per side until golden and puffed.

   Time: PT4M

   Temperature: Medium‑high

3. Serve Breakfast

   Plate the hot triangles, dollop Greek yogurt, and drizzle with honey. Sprinkle a pinch of extra thyme if desired.

   Time: PT2M

4. Make Beetroot Hummus (Lunch)

   In a blender combine cooked beetroot, canned chickpeas, 1 tbsp olive oil, 1 tbsp tahini, 1 minced garlic clove, ½ tsp ground cumin, juice and zest of half a lemon, salt and pepper. Blend until smooth.

   Time: PT5M

5. Finish Hummus

   Transfer hummus to a bowl, swirl a drizzle of olive oil, sprinkle toasted cumin seeds, sumac, and toasted sesame seeds.

   Time: PT2M

6. Prepare Lamb Kofta Mixture

   In a bowl combine ground lamb, finely diced onion, minced garlic, 1 tsp chili flakes, 1 tsp toasted cumin (ground), salt, pepper, chopped parsley, chopped mint, and 2 tbsp olive oil. Mix with hands lightly oiled until just combined.

   Time: PT15M

7. Shape and Chill Koftas

   Form the mixture into golf‑ball sized balls, flatten slightly into mini‑burger shapes, place on a lightly oiled plate, cover, and refrigerate for 15 minutes to firm.

   Time: PT15M

8. Cook Lamb Koftas

   Heat a griddle pan over medium‑high heat. Add a little oil and cook koftas 3 minutes each side until browned and cooked through (internal 71°C).

   Time: PT6M

   Temperature: Medium‑high

9. Prepare Mint Yogurt Dip

   In a bowl combine 1 cup Greek yogurt, chopped fresh mint, a pinch of salt, a pinch of toasted cumin, black pepper, and juice of half a lemon. Stir until smooth.

   Time: PT5M

10. Assemble Lunch Plate

    Spread beetroot hummus on a plate, top with koftas, drizzle mint yogurt dip around, and garnish with extra mint leaves.

    Time: PT3M

11. Marinate Quail (Dinner)

    In a bowl combine 6 tbsp pomegranate molasses, 1 tbsp each of toasted coriander and cumin (ground), salt, pepper, 2 minced garlic cloves, and 2 tbsp olive oil. Rub the mixture all over halved quail. Cover and refrigerate at least 30 minutes (or overnight).

    Time: PT30M

12. Cook Quail

    Heat a non‑stick skillet skin‑side down over medium‑high heat. Cook 2‑3 minutes until skin is crisp, flip and cook another 2‑3 minutes. Alternatively, grill over high heat 2‑3 minutes each side. Ensure internal temperature reaches 74°C.

    Time: PT12M

    Temperature: Medium‑high

13. Prepare Butter Bean Salad

    In a large bowl combine drained butter beans, thinly sliced radishes, spring onions, cucumber (seeds removed), diced tomatoes, sliced celery, chopped mint and parsley, and pomegranate seeds. Toss with lemon juice, 2 tbsp olive oil, sumac, and a pinch of salt.

    Time: PT15M

14. Make Baklava Layers

    Preheat oven to 350°F (180°C). Melt 4 tbsp butter. Brush a baking tray with butter, lay one sheet of filo, brush with butter, sprinkle a thin layer of chopped pistachios mixed with 2 tbsp caster sugar and lemon zest. Repeat to create 30‑35 layers, finishing with a butter‑brushed top layer.

    Time: PT30M

    Temperature: 350°F

15. Bake Baklava

    Cut baklava into bite‑size rectangles. Bake for 35 minutes until golden and crisp.

    Time: PT35M

    Temperature: 350°F

16. Prepare Syrup

    In a saucepan combine 1 cup water, 1 cup caster sugar, lemon zest and 2 tbsp fresh lemon juice. Simmer 7‑10 minutes until sugar dissolves and syrup thickens slightly.

    Time: PT10M

    Temperature: Medium

17. Finish Baklava

    When baklava exits the oven, immediately pour the hot syrup over the entire tray, ensuring it seeps into all cuts. Let cool completely and rest for at least 12 hours before serving.

    Time: PT12H

18. Plate Dinner

    Arrange grilled quail on a platter, add butter bean salad on the side, and serve baklava as dessert.

    Time: PT5M

Nutrition Facts

Calories

820

Protein

35 g

Carbohydrates

78 g

Fat

42 g

Fiber

12 g