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Baba Ghanouch & Aubergine Relish Dip

Ingredients

  • 1 tub Baba Ghanouch
  • 1 tbsp Aubergine Relish
  • 2 tbsp Terra Rossa Garlic oil

Method

  • Place the Baba Ghanouch in a dish.
  • Using the back of a spoon, create a shallow 'moat' in the Baba Ghanouch.
  • Place the Aubergine Relish into the 'moat'.
  • Drizzle with Garlic olive oil.
  • Serve with warm pitta bread.

Freekeh & Pomegranate Seeds

Ingredients

  • 2 tbsp Terra Rossa Sinolea olive oil
  • 1 onion, chopped
  • 4 tbsp Baharat
  • 1 tbsp ground cumin
  • 1 tbsp pomegranate molasses
  • 1 cup Freekeh, washed and cleaned thoroughly
  • 1 cup pomegranate seeds
  • ½ cup dry roasted pine nuts
  • 2 tsp salt
  • 2 tsp black pepper

Method

  • Warm the Sinolea oil in a saucepan over medium heat, add onions and cook for 5 minutes.
  • Add the Freekeh, baharat and cumin.
  • Add seasoning and continue to sauté for about 5-10 minutes until the Freekeh is well coated with oil.
  • Add the pomegranate molasses and enough boiling water to cover by 1 cm.
  • Stir well, bring to the boil and then simmer for about 25-30 minutes.
  • Transfer to a serving plate, sprinkle with toasted pine nuts and chopped parsley and serve with a Yoghurt and cucumber dip.

Freekeh & Vegetable Hodgepodge

Ingredients

 tbsp Terra Rossa Sinolea olive oil

  • 2 onions, sliced
  • 1 large chilli, thinly sliced
  • 1 tbsp paprika
  • 4 tbsp Baharat
  • 4 tbsp tamarind molasses
  • 1 tbsp ground cumin
  • 1 cup Freekeh, washed and cleaned thoroughly
  • 2 jars Aubergine & Tomato Relish
  • 1 cup cooked chickpeas
  • 1 cup carrots, cut into ½cm rounds
  • 1 cup green beans, cut into small pieces
  • 1 courgette, cut into small ½cm rounds
  • 1 cup frozen peas
  • ½ cup chopped coriander
  • 2 tsp salt
  • 2 tsp black pepper

Method

  • Warm the Sinolea oil in a large saucepan over medium heat, add onions and chillies and cook for 5 minutes.
  • Add the Freekeh, chickpeas, carrots, green beans, courgettes, green peas, paprika, baharat and cumin.
  • Add seasoning and continue to sauté for about 5 minutes until all the vegetables and Freekeh are well coated with oil.
  • Add the Aubergine & Tomato relishes, tamarind molasses and enough boiling water to cover by 1 cm.
  • Stir well, bring to the boil and then simmer for about 25-30 minutes.
  • Sprinkle with chopped coriander and serve with Yoghurt and cucumber dip.

Haloumi Cheese, Zaatar Sauce & Harissa Wrap

Ingredients

  • 2 tortilla wraps
  • 1 tbsp Zaatar & Pine Nuts Sauce
  • 1 tbsp Dukka Harrissa or Olive & Tomato Relish
  • Sliced Halloumi or grated cheddar cheese
  • 1 large tomato, thinly sliced
  • ½ small cucumber, thinly sliced
  • 2 spring onion, thinly sliced
  • ½ cup fresh parsley, roughly chopped
  • ½ cup fresh coriander, roughly chopped

Method

  • Spread the Zaatar Sauce and Dukka Harrissa all over tortillas using the back of a spoon.
  • Top with slices of tomato, cucumber, spring onions, parsley and coriander.
  • Top with Halloumi or cheddar cheese.
  • Fold in edges and roll tortilla.
  • Place in a Panini machine or under the grill until golden brown.

You can substitute the Dukka Harissa with the Olive & Tomato or the Aubergine & Tomato Relishes, if you prefer less chilli.

Houmous & Dukka Harissa Dip

Ingredients

  • 1 tub houmous.
  • 1 tbsp Dukka Harissa.
  • 2 tbsp Terra Rossa Chilli oil.

Method

  • Place the houmous in a dish.
  • Using the back of a spoon, create a shallow 'moat' in the houmous.
  • Place the Dukka Harissa into the 'moat'.
  • Drizzle with olive oil.
  • Add a pinch of chilli if you like it hotter.
  • Serve with warm Pitta Bread.

Lebny Balls

Ingredients

  • 1 kg yoghurt – preferably goats milk
  • 1 tbsp salt
  • Extra virgin olive oil
  • Muslin or J-cloth
  • Optional:  Zaatar, Dukka or Sumac

Method

  • Line a colander with cloth and set over a bowl.
  • Add salt to yoghurt and pour into cloth.  Tie the corners of the cloth together with string or an elastic band and gently squeeze cloth to drain as much whey as possible.
  • Place a heavy plate on top of the muslin and leave to drain in the refrigerator for 1-3 days.  Discard the drained whey as necessary.
  • Rub olive oil into your hands and roll small pieces of lebny into balls.  Arrange on a tray and refrigerate for at least 2 hours to solidify.
  • To preserve, quarter fill a sterilised jar with good quality extra virgin olive oil and gently layer the lebny balls.
  • Top with olive oil, add more balls, top again with oil to completely fill the jar.  Seal and store in a cool dry place. 

Variation: 

On a large plate place 1 tbsp of Zaatar, Dukka or Sumac and roll Lebny balls in each herb mix.  Drizzle with extra virgin olive oil and serve with warm pitta bread and salad.

 

Lebny with Zaatar & Pine Nuts Sauce Dip

Ingredients

  • 1 tub Lebny balls
  • 1 tbsp Zaatar & Pine Nuts Sauce
  • 2 tbsp Terra Rossa Sinolea Oil

Method

  1. Place the Lebny balls in a dish.
  2. Pour the Zaatar Sauce all over the Lebny.
  3. Drizzle with Sinolea olive oil.
  4. Serve with warm pitta bread.

Olive & Tomato Fish

Ingredients

  • 4 medium white fish fillets
  • 2 tsp Terra Rossa Sinolea olive oil
  • 1 jar Olive & Tomato Relish
  • 1 cup water
  • 1 small onion
  • 4 cloves garlic, crushed
  • chopped dill
  • salt & pepper to taste

Method

  • Chop the onion finely and fry in olive oil until translucent.
  • Add garlic.
  • Season with salt and pepper to taste.
  • Add fish and sauté for a few minutes, then gently flip and sauté until skin is slightly browned.
  • In a separate bowl, mix Olive & Tomato relish and water and pour over fish.
  • Bring to the boil then simmer for 10-15 minutes until fish is cooked.
  • Sprinkle with chopped dill and serve with rice or Freekeh.

Palestinian Mosakhan

Ingredients

  • 6 chicken breasts
  • 2 tsp salt
  • 2 tsp freshly ground black pepper
  • ½ cup of Terra Rossa Sinolea olive oil
  • 4 large onions, sliced
  • 4 tbsp Zesty Sumac
  • 2 large round pitta bread
  • ½ cup Pine Nuts

Method

  • Clean chicken and rub with the salt and pepper.
  • Fry the chicken pieces in oil over a medium heat, brown on both sides and set aside.
  • Fry the onions in the remaining oil. Add sumac and stir for 2 minutes.
  • Once onions are brown, remove from heat and set aside.
  • Dry fry pine nuts and set aside.
  • Place the pitta bread in a tray, spread half the onion mixture all over the bread and then place the chicken on top.
  • Top chicken with the remaining onion mixture and cover with the second pitta.
  • Bake in a moderate heated oven (180°) until tender.
  • If pitta starts to burn, cover with aluminium foil.
  • Sprinkle with pine nuts, cut into several pieces and serve hot.

Pomegranate Salad Dressing

Ingredients

  • 2 tbsp Terra Rossa Sinolea olive oil
  • 1 tsp pomegranate molasses
  • 1 tsp Zesty Sumac
  • salt & pepper to taste

Method

Mix all ingredients well and add to any type of salad, vegetables or steamed fish.

Terra Rossa Pasta

  • 250g pasta
  • 2 tbsp Terra Rossa Sinolea oil
  • 2 cloves garlic, thickly sliced
  • 1 large onion, finely chopped
  • ½ jar Zaatar & Pine Nuts Sauce
  • 1 cup boiled chickpeas
  • ½ jar Terra Rossa Olive & Tomato Relish
  • 2 tbsp freshly torn basil to garnish
  • salt & pepper to taste

Ingredients

  • Cook the pasta according to packet instructions.
  • Gently fry onion in oil until translucent.
  • Add garlic and fry for 2-3 minutes.
  • Drain almost all of the water from pasta, but still keeping it moist.
  • In a large oven proof dish, combine the two sauces, garlic & onion mixture and chickpeas.
  • Add pasta to the mixture and stir thoroughly.
  • Add two thirds of the cheese to the pasta mixture and stir thoroughly.
  • Bake for 15-20 minutes until piping hot.
  • Sprinkle with remaining cheese and return to oven for a further 5-10 minutes until cheese is golden brown.

Yoghurt & Zhoug Dip

Ingredients

  • 1 tub Greek style yoghurt
  • 1/5 jar Zhoug Green Harissa Sauce
  • 2 tbsp Terra Rossa Basil oil

Method

  • Place the yoghurt in a serving dish.
  • Using the back of a spoon, create a shallow 'moat' in the houmous.
  • Place the Zhoug Green Harissa into the 'moat'.
  • Drizzle with Basil olive oil.
  • Add a pinch of chilli if you like it hotter.
  • Serve with warm pitta bread

Zaatar & Pine Nuts Chicken

Ingredients

  • 4 chicken breasts
  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • 1 jar Zaatar & Pine Nuts sauce
  • 4 tbsp Terra Rossa Lemon olive oil
  • juice of 1 lemon
  • 1 tsp ground chilli

Method

  • Mix all the ingredients together in a bowl.
  • Add chicken breasts and completely coat them with the marinade.
  • Cover and refrigerate for at least 2 hours, preferably overnight.
  • Preheat the oven to 220°C (gas mark 8).
  • Cook for approximately 30-45 minutes ensuring chicken is piping hot.

This recipe is equally delicious with fish and lamb.

Zait & Zaatar Manaqeesh - Olive Oil & Thyme Pizza

Ubiquitous Pizza of the Levant, known as Manaqeesh, eaten for breakfast and any time of day as a snack.

Ingredients

  • 1 Pizza Base
  • 2 tbsp Zaatar & Pine Nut Sauce

Method

  1. Preheat over to 220 Degrees C.
  2. Spread the Zaatar & Pine Nuts sauce all over the pizza base using the back of a spoon.
  3. Bake for 5 - 10 minutes.
  4. Additional toppings include sun-dried tomatoes, Halloumi cheese and toasted pine kernels.

Zesty Sumac Onion

Ingredients

  • 1 large onion sliced into fine half rings
  • ½ tsp of Zesty Sumac
  • ½ tsp brown sugar
  • 3 tbsp Terra Rossa Garlic oil

Method

  • Fry onions in oil until soft.
  • Add Sumac and sugar and stir through.
  • Fry until onions are golden brown.
  • Enjoy in pitta bread filled with chopped figs and feta cheese.

Zhoug & Courgettes Ribbons

Ingredients

  • 2 large courgettes, sliced vertically using peeler
  • 2 teaspoons Terra Rossa Sinolea olive oil
  • 1 jar Zhoug
  • 1 cup water
  • 1 small onion, finely chopped
  • 1 glove garlic, chopped
  • 50g Feta cheese
  • ¼ cup flaked almonds
  • salt & pepper to taste

Method

  • Fry onion in olive oil until translucent.
  • Add garlic.
  • Season with salt and pepper to taste.
  • Add the courgettes ribbons and sauté for a few minutes.
  • In a separate bowl, mix Zhoug with water and pour over courgettes.
  • Bring to the boil then simmer for 5 minutes.
  • Crumble feta cheese and top with almonds.
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Olive Oil with Salad