Middle Eastern Mothering Sunday ideas

[WontLetThoseRobotsDefeatMe]

I'm cooking for my mum this Sunday as a Mothering Sunday treat - I'm halfway there but need side dishes!!

Mum loves lamb so we're having a bit of a twist on spring lamb traditions - I'm cooking a lamb leg shwarma, sort of an Ottolenghi style. I'd like to make a hummus (can I use canned chickpeas or should I buy dried?), have some sort of flatbed (made?) and then.....Veg ideas please!!

The veg is at least as important as the meat in terms of taste so not really after plain stuff. She's quite into seasonal stuff so didn't really want to go pomegranate salad.

What good veg accompaniment am I forgetting?

I would probably do cumin or harissa spiced roasted veg- butternut squash, aubergine, peppers, red onions

Go to the library or bookshop and get a copy of Yottam Ottolenghi's Jerusalem. The lamb shwarma recipe you mention is in there. Also Harissa carrots, a root vegetable slaw, butternut squash with red onion and tahini, various amazing aubergine recipes.

Then go and get a copy of his new book Sweet and make a pudding from there. All fabulous.

This website suggests serving lamb schwarma with pickled red cabbage in harissa dressing. www.olivemagazine.com/recipes/meat-and-poultry/lamb-shawarma-with-pickled-red-cabbage-and-harissa-dressing/
Here's a link for Yotam's aubergine and herb salad
www.theguardian.com/lifeandstyle/2010/oct/23/aubergine-with-herbs-recipe-ottolenghi He has so many aubergine recipes, but out of all of them I think this would go best. If you think it would clash you could oil and roast the aubergine.

Lovely ideas, thanks! Pudding is sorted - the Guardian had an Ottolenghi lemon and honey cheesecake recipe.

Persiana and sirrocco both have amazing vegetable side recipies- same author

God this sounds amazing. I am obsessed with muhummara - walnut and red pepper dip if you want any more dippy things.

I'd echo the ottolenghi roasted aubergine dish. And maybe the green beans with orange and hazelnut dish. Yum o rama.

If you hadn't said you were doing g a lamb shawarma I would have suggested a fattee. Moro have delicious ones that are simple enough to prepare but look amazing on the table.

The shawarma needs a salad to balance out all that fatty meat. I usually do a very basic chopped salad with tomatoes, cucumber and red onion and a sharp dressing. It's tough to be seasonal around this time of year as March and April are traditionally known as the hungry months for good reason. Maybe a carrot salad might work though - plenty to chose from and very middle eastern. Ottolenghi has a few. Or a broccoli salad with a touch of feta - the sheeps milk feta.
And canned chickpeas are fine for humous.
This is a lovely alternative to humous.

Fattoush or Tabbouleh might be worth thinking about.

Agree with orange that a salad Is good addition- I use a very simple Sabrina Ghayour cucumber and radish one amp.theguardian.com/lifeandstyle/2014/apr/12/persiana-recipes-sabrina-ghayour-cookbook

Salad ideas are great; I agree about needing something to cut through all the fatty lamb deliciousness!!

Oooo yum!! Mouttabal is really good with shawarma - oil a couple of aubergines and put in the order Ben on almost full whack for 30-40 mins. Scrape out flesh into a sieve, chop up a bit, leave for 5 mins, then mix with a good dollop of tahini, juice of a lemon, salt, cumin, green chilli (if you want) and a good dollop of plain yogurt. It's sook good to scoop with your lamb and flatbread!
Got to go make some now...

Oh and a simple salad of chopped toms, cucumber, parsley, lemon, salt and olive oil is nice and fresh and isn't too much effort

Ooh Nut, thanks.

I'm going in...I'll let you know on the other side!!

have you though of a tabbouleh side dish.its zesty veggie couscous tpye and would work great to cut through the lamb.
deff always used canned chickpeas.looout for if the water is salted though!
a nice thin coleslaw of types is one weve served before.with carrots,and red cabbage,cucumber,peppers sliced really thin and a very thinned down zesty mayo.
pine nut and raisin slightly couscous with roasted courgettes.
oven roasted courgette aubergine squash garlic and then mint sprinkled ontop.
weve done this too which went great and used similar spices so was dead easy to adapt:
kelliesfoodtoglow.com/2015/10/19/one-pot-sweet-potato-cauliflower-and-chickpeas-shawarma-recipe-vegan/
a fatoush salad
top some triangles of naan with roasted onion,garlic,carrot sprinkled pomegranate seeds and pistachios.dollops of creamy garlic dip and some pan seared broccoli and gem lettuce halves.
my middle eastern friend just sent me this recipe which she says they serve and adapt with anything.

3 small to medium white (or yellow potatoes)

1 medium sweet potato (or yam)

1 zucchini

1 butternut squash

4 large carrots (or 1 cup of baby carrots)

1 medium red or yellow onion

1 green or red bell pepper

1/2 cup extra-virgin olive oil

Optional: kosher or sea salt

Black pepper to taste

1 teaspoon garlic powder

1/4 teaspoon thyme

1/8 teaspoon cumin

Preheat oven to 375 degrees F. Spray a cookie sheet or shallow baking dish (9x13) with your favorite cooking spray. For easy cleanup, you can line your baking sheet or pan with aluminum foil and then spray with cooking spray to prevent sticking.
Next, begin to slice and cut vegetables. There is no rule to follow here, but I prefer to slice the carrots, zucchini, squash, onions, and peppers. Potatoes are delicious in cubes or for small white potatoes, in quarters.
After chopping and slicing, place vegetables in a single layer on baking sheet or in a dish. Drizzle with olive oil. Add desired amount of salt and pepper. Sprinkle with garlic powder, thyme, and cumin.
04Place in heated over and cook for 45 minutes, or until vegetables can be pierced with a fork. Serve immediately

simple salad of red onions,tomatos,cucumber chopped with mint sauce and lemon juice through it.hint of youghurt if yo u want.

Ha I was thinking about you this morning OP - how'd it go?