Middle Eastern cooking is as much about textures as flavours. True to form, you'll serve all kinds at this bash. Cranking up the oven for the first 20 mins means you'll get a chicken that's juicy inside with crispy skin. It's the perfect bite alongside the grit and crunch of freekeh studded with nuts, seasoned with 8 spices, and kept moist by sliced oranges. Then there's the creamy, spicy chickpea dip (so superior to hummus) with still-steaming pitta bread. And of course, the obligatory smokey aubergine dish.
For fans of a Sunday roast looking to up their game, it's the perfect option. At a very straight forward 1hr 45 mins cooking time, it's also our most approachable box. Even the most complicated element, fresh pitta, is so shockingly easy to make that you'll never eat packet stuff again.
This Bash Box includes everything you need to cook this weekend, including meat & vegetables.
At Bash we don't create original recipes, we adapt them from people who know better than us and aim to give credit where credit is due. The value we offer is in extensive recipe testing and ingredient sourcing. The recipes in this kit are adapted from the following:
The Stuffed Chicken & Pitta are from an excellent (and super personable) book called Honey & Co by the husband-wife team behind the London restaurant of the same name. Highly recommended for those looking for a Middle Eastern book that goes beyond the standards, but isn't too complicated. Fancy home cooking for moderately capable cooks, let's say.
The Baba Ganoush is from one of Sabrina Ghayour's books Persiana. Sabrina is a prolific cookbook writer, her books are an excellent starting point for cooking Middle Eastern food.
The spicy chickpea dip is from Palastine on a Plate by Joudie Kalla, a lovely homebooking book with some really solid family recipes.