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

Ingredient Substitutions

• Instead of Filo pastry sheets: Phyllo dough
• Instead of Unsalted butter: Olive oil (for brushing)
• Instead of Fresh thyme: Dried thyme
• Instead of Freshly ground black pepper: White pepper
• Instead of Parmesan cheese: Grana Padano
• Instead of Greek yogurt: Labneh
• Instead of Honey: Agave syrup
• Instead of Ground lamb: Ground beef
• Instead of Red onion: shallot
• Instead of Garlic cloves: Garlic paste
• Instead of Chili flakes: Paprika
• Instead of Toasted cumin seeds: Ground cumin
• Instead of Fresh parsley: Cilantro
• Instead of Fresh mint leaves: Dried mint
• Instead of Olive oil: Vegetable oil
• Instead of Canned chickpeas: Cooked dried chickpeas
• Instead of Beetroot: Roasted red pepper
• Instead of Tahini: Sesame butter
• Instead of Ground cumin: Cumin seeds
• Instead of Lemon: Lime
• Instead of Sumac: Lemon zest
• Instead of Sesame seeds: Poppy seeds
• Instead of Quail: Cornish game hen
• Instead of Pomegranate molasses: Reduced pomegranate juice + honey
• Instead of Coriander seeds: Ground coriander
• Instead of Cumin seeds: Ground cumin
• Instead of Butter beans (lima beans): White beans
• Instead of Radishes: Jicama
• Instead of Spring onions: Leeks
• Instead of Cucumber: Zucchini
• Instead of Tomatoes: Cherry tomatoes
• Instead of Celery stalks: Fennel
• Instead of Pita bread: Flatbread
• Instead of Pistachios: Walnuts
• Instead of Caster sugar: Granulated sugar
• Instead of Lemon zest: Orange zest
• Instead of Lemon juice: Lime juice

Equipment Needed

• Non‑stick skillet
• Pastry brush
• Damp kitchen cloth
• Oven
• Baking tray
• Blender or food processor
• Mortar and pestle (optional)
• Griddle pan or grill pan (optional)
• Mixing bowls
• Measuring spoons
• Sharp knife
• Cutting board
• Sieve or colander (optional)
• Spatula

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use a damp kitchen cloth over filo to prevent drying.
• Brush butter rather than oil for a richer, crispier texture on filo.
• Toast spices (coriander, cumin) briefly before grinding to release aroma.
• When making baklava, press each layer gently with the back of a spoon to avoid tearing.
• For extra brightness, finish hummus with a drizzle of pomegranate molasses.

Troubleshooting

Storage

Refrigerator: Filo triangles, hummus, koftas, yogurt dip, and salad keep 3‑4 days.

Freezer: Cooked quail and baklava freeze well for up to 2 months; reheat gently.

Room temperature: Baklava can sit at room temperature for 1‑2 days if covered.

Make-Ahead Tips

• Marinate quail the night before.
• Prepare beetroot hummus and mint yogurt dip up to 24 h ahead; store chilled.
• Layer and bake baklava a day ahead; add syrup and let rest before serving.