Vegetarian dinner options

Vegetarian Kofte Kebab with Tomato Sauce

For the kofte

1 cup (200g) dried chickpeas

1 tablespoon olive oil

1 tsp coriander

1 tsp cumin

1 clove garlic, finely chopped

1 zucchini, grated and chopped

1 tsp salt

3 tablespoons fresh coriander

40g toast

1/2 tsp pepper


4 Greek pitta breads

8 tablespoons tahini or hummus

Tomato sauce

20 slices gherkins

1 small red onion cut into slices mixed with 1 tablespoon finely chopped parsley

1 lemon cut into wedges

For the sauce

2 large red tomatoes, seedless, finely chopped

2 Greek red peppers, finely chopped

6 leaves fresh mint

1 small onion, finely chopped

1 clove garlic, crushed

2 tablespoons olive oil

2 tablespoons parsley, finely chopped

2 tablespoons apple cider vinegar

1/2 tablespoon maple or agave syrup

1 tsp salt

1 tsp sumac

1 tsp paprika

freshly ground pepper

Soak the chickpeas from the night before, to give about 400g of soaked chickpeas. Drain and place in a food processor.

Grate the zucchini on a coarse grater. Sprinkle with salt and leave in a sieve for about half an hour. Then drain well with your hands and place it inside the food processor.

Using the olive oil, lightly sauté the spices (coriander and cumin) along with the garlic. After they release their aromas, add them to the food processor.

Add the fresh coriander, breadcrumbs and black pepper into the bowl.

Grind well until you get a uniform mixture. Try the salt and add as needed.

Refrigerate the mixture and let it rest for at least half an hour.

Preheat the oven to 190C. Line 1 flat baking tray with parchment paper.

Shape the mixture into narrow meatballs (kofta) and place on the baking tray.

Bake for 15-20 minutes or until golden brown.

For the tomato sauce, put all the ingredients together in a small saucepan and mix. Heat just before serving.

Place a hot pitta on a serving plate. Spread with the tahini or hummus. Place three koftes on top and drizzle with the lukewarm tomato sauce. Sprinkle with onion mixture and serve with gherkins and lemon.

guest2Marinated Seafood and Saffron Pie

For the potatoes

750g water

1g saffron

1 tsp salt

1 tsp pepper

1 tablespoon unsalted butter or margarine

125g sachet mashed potatoes

For the filling

300g marinated frozen seafood

350g mixed vegetables with pea, carrot and artichoke

1 tsp pepper

2 tablespoons finely chopped parsley

1 tablespoon cornflour

2 tablespoons cold water

Boil the water and the saffron, salt and pepper until it takes on the colour of the saffron. Add the mashed potato sachet and stir for a few seconds until the mixture thickens.

Remove from the stovetop and add the butter. Stir again.

For the filling

Preheat the oven to 200C.

Put the frozen seafood in a saucepan and boil on a low heat until it thaws. Then add the vegetables, pepper, parsley and dill and boil for two more minutes.

Dissolve the cornflour and add it to the seafood mixture. Cook for another 2 minutes or until the mixture thickens.

Pour the fish mixture into an ovenproof dish (20 cm) and spread the mashed potatoes on top.

Bake for 15 minutes or until the potato is golden brown. If necessary, you can brown the pie under the grill.

Let the pie cool for 10 minutes before serving.

Recipea provided by the Lidl food academy. Stasikratous 34, Nicosia 1010.