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Ultimate Middle Eastern Feast (Breakfast, Lunch, Dinner)
A three‑course Middle Eastern feast inspired by the Arabian Peninsula, Turkey and North Africa. Includes crispy honey‑yogurt filo triangles for breakfast, mint‑lamb koftas with beetroot hummus for lunch, and a dinner of pomegranate‑marinated quail, butter‑bean salad and classic pistachio baklava.
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Cost Breakdown
Critical Success Points
- • Keeping filo pastry moist with a damp cloth.
- • Brushing butter evenly on each filo layer.
- • Ensuring kofta mixture is not over‑mixed.
- • Marinating quail in pomegranate molasses for at least 30 minutes.
- • Baking baklava to a deep golden colour before adding syrup.
- • Pouring hot syrup over baklava immediately after baking.
Safety Warnings
- • Handle raw quail and lamb with separate cutting boards to avoid cross‑contamination.
- • Hot oil can splatter; keep a lid nearby.
- • Baklava syrup is extremely hot; avoid burns.
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