Keep warm this winter season with these 3 spiced hot beverages inspired by the Middle East! They are super quick and as easy to make as your morning coffee!

MINT TEA

SERVES 2 // COOK TIME 15 min

INGREDIENTS
50 g mint, stems trimmed
2 tbsp brown sugar
1 green tea bag

METHOD
1. Place 2 cups boiling water, mint, sugar and tea bag in a teapot and stir until the sugar dissolves. Steep for 10 minutes.
2. Pour into 2 mugs and enjoy.

ROSE & CARDAMOM TEA 

SERVES 2 // COOK TIME 10 min

INGREDIENTS
2 tsp dried rose petals
1 tbsp + 1 tsp brown sugar
1 Earl Grey tea bag
½ tsp cardamom seeds, crushed
2 tsp rose water
½ cup milk, frothed

METHOD
1. Crush 1 tsp rose petals and 1 tsp sugar in a mortar and pestle to make rose dust.
2. Place 1 cup boiling water, tea bag, remaining 1 tsp rose petals and cardamom seeds in a teapot. Steep for 5 minutes.
3. Add 1 tbsp sugar and rose water. Stir until dissolved.
4. Strain into 2 cups, filling halfway, then add the frothed milk. Garnish with rose dust.

SPICED COFFEE

SERVES 2 // COOK TIME 10 min

INGREDIENTS
4 tbsp muscovado sugar
2 star anise pods
2 cinnamon sticks
2 cm orange peel
6 tbsp ground coffee

METHOD
1. Place 2 cups water, sugar, star anise, cinnamon and orange peel in a pot. Simmer for 5 minutes. Add coffee and simmer for another 5 minutes.
2. Strain into 2 cups through a coffee filter.

Want another recipe to keep you warm this winter? Then try this home-made chicken noodle soup!

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Delicately flavoured rose water is used a lot in Middle Eastern cuisine. Try this sweet rose-water milk pudding with candyfloss, a traditional Iranian treat!

SERVES 8 // COOKING TIME 20 min, plus 4 hours chill time

INGREDIENTS
2 cups milk or coconut milk
75 ml cornflour
½ tbsp rose water
½ cup cream
¼ cup sugar
½ cup apricot jam
Candyfloss, to serve

METHOD
1. Bring ½ cup milk, cornflour and rose water to the boil.
2. Place remaining milk, cream and sugar in another pot. Cook over medium-low heat, whisking, until boiling.
3. Slowly add cornflour mixture. Cook over low heat for 2 minutes, stirring, until thickened.
4. Pour into glasses and cool to room temperature. Chill in the fridge for at least 4 hours.
5. To serve, add 1 tbsp jam to each glass of pudding and top with some candyfloss.

Recipe: Amerae Vercueil
Styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Traditional Turkish delight is another Middle Eastern delicacy perfect for indulging!

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Healthy veggies and a touch of Middle Eastern spice make this lentil and pumpkin salad with zaatar dressing, a side you’ll enjoy no matter the occasion.

SERVES 4 // COOKING TIME 1 hour 30 min

INGREDIENTS
For the salad
250 g pumpkin, sliced
2 tbsp olive oil
Salt and pepper
1 cup brown lentils
1 cup rocket
For the dressing
¼ cup red-wine vinegar
¼ cup olive oil
3 tbsp zaatar
Salt and pepper

METHOD
1. Preheat oven to 200°C.
2. Drizzle the pumpkin with 1 tbsp oil, salt and pepper. Roast for 1 hour, until soft.
3. Cook lentils as per packet instructions and set aside.
4. Whisk all of the dressing ingredients until emulsified.
5. Arrange the pumpkin on a plate, scatter the lentils and rocket on top and pour over the dressing.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

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According to legend, these Iranian lamb shanks was created by a resourceful cook to feed a sultan who was lost in the forest. Needless to say, the sultan liked it and we know you will too! Serve with a side of Bukhari rice.

For the lamb shanks

SERVES 6 // COOKING TIME 3 hours and 30 min

INGREDIENTS
4 large lamb shanks (2–3 kg)
Salt and pepper
2 tsp cinnamon
1 tsp nutmeg
1 tsp cardamom
1 tsp ground black pepper
1 tsp turmeric
2 tbsp vegetable oil
1 onion, peeled and chopped
2 limes, zested and juiced
1 orange, zested
4–6 thyme sprigs
2 bay leaves
1½ L beef or vegetable stock
1 tbsp rose water

METHOD
1. Preheat oven to 180°C.
2. Trim any excess fat from the lamb shanks. Season generously.
3. Combine all spices. Sprinkle over the lamb shanks and rub into the meat.
4. Place the shanks in the fridge to marinate for at least 1 hour, or wrap and refrigerate overnight, then bring to room temperature.
5. In a large pot, fry the shanks until brown all over, about 5 minutes. Remove from the pot.
6. In the same pot, fry the onion until golden brown. Season, then add lime zest, orange zest, thyme and bay leaves. Fry again for 3 minutes.
7. Add lamb shanks, stock, lime juice and rose water. Bring to the boil, then remove from the heat.
8. Cover the pot and place it in the oven. Cook for 1½–2 hours, until the meat falls off the bone.
9. Strain the cooking juices and skim off fat. Reheat strained juices and pour over lamb shanks. Serve with Bukhari rice.

For the Bukhari rice

SERVES 6 // COOKING TIME 40 min

INGREDIENTS
2 cups basmati rice
2 tbsp olive oil
1 onion, peeled and chopped
Salt and pepper
2 bay leaves
1 cinnamon stick
2 tsp cumin
1½ tsp cardamom
½ tsp cloves
½ tsp nutmeg
3¼ cups vegetable stock
1 cup cooked chickpeas (±⅓ cup dried)
½ cup chopped dried apricots, to serve
¼ cup toasted pine nuts, to serve

METHOD
1. Rinse the rice 3 times. Cover with warm water and soak for at least 10 minutes. Drain again.
2. In a pot, fry the onion with a pinch of salt until it starts to brown, about 5 minutes.
3. Add the bay leaves, cinnamon stick, cumin, cardamom, cloves, nutmeg and ½ tsp black pepper. Fry the spices for 30 seconds, until fragrant.
4. Add drained rice and stir to incorporate all the spices.
5. Add the vegetable stock and bring to the boil with the lid ajar. Leave to cook, without stirring, for 25 minutes.
6. Add the chickpeas and fluff the rice with a spatula. Remove from the heat, cover and leave for 5 minutes. Serve with sprinkled with apricots and pine nuts.

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Can’t seem to shake that sweet tooth? Try this lovely nut halva recipe and serve with a cup of mint tea! What is a halva, you ask? It’s a delicious Middle Eastern sweet made from sesame flour and honey. YUM!

SERVES 6 // COOKING TIME 25 min

INGREDIENTS
100 ml brown sugar
150 ml milk
150 ml tahini
¼ cup pistachios, roughly chopped and toasted
¼ cup pine nuts, toasted

Method
1. Place the sugar and milk in a small pot. Bring to a boil and then lower the heat until the mixture has reached soft-ball stage. The easiest way to do this is to drop a small amount of the sugar syrup in cold water; if the sugar forms a soft ball, you are at the right stage.
2. Add the tahini to the sugar, but do not stir. Leave to stand for about 2 minutes, then beat with a spatula until well incorporated. Stir in the nuts.
3. Pour into a greased tin and leave to set. Slice and serve.

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