3 tasty Middle Eastern recipes to flex on your holiday guests
Nadeem Mansour honours his mother, his childhood and his Jordanian upbringing in Thuraya with over 120 recipes infused with memories and tastes of the Levant. We share three of the best.
We’re endlessly drawn to Middle Eastern kitchens — tables layered with small plates, the scent of spices warming in olive oil and meals designed to stretch long into the evening. InThuraya: Recipes From Our Family’s Kitchen in Jordan, Nadeem Mansour offers a vibrant introduction to Jordanian home cooking, where sharing is as essential as seasoning.
Designed with gatherings in mind, the award-winning cookbook is especially well-suited to holiday hosting, when cooking is as much a ritual as it is a joy. Start with a creamy, lemony hummus, meant to be scooped, shared and revisited throughout the evening. For the main event, a beautifully spiced leg of lamb takes centre stage — the kind of dish that anchors a table. These recipes are generous, comforting and perfectly paced for feeding a crowd.
And then, of course, there’s dessert. Knafeh, with its crisp pastry, stretchy cheese and fragrant syrup, is a show-stopping finale that feels tailor-made for festive occasions. Whether you’re planning a holiday feast, hosting friends, or simply looking to bring more intention to your table this season, Thuraya reminds us that the most memorable meals are rooted in sharing and the pleasure of cooking for others.
Nadeem Mansour's Fattet Hummus
This layered dish is a before-noon staple in Jordan. Despite its intricate look, it's easy to prepare on the day of brunch.
Serves 4-6
Preparation time 15 minutes
Ingredients
2 thin pita breads, cut into 1-inch cubes
2 thick pita breads, cut into 1-inch cubes
1 container (750 g) plain 2 per cent or 3 per cent yogurt
Arrange the cubed thin and thick pita bread in a single layer on separate baking sheets. Bake in the preheated oven, one pan at a time, until golden brown, about 8 minutes for the thin pita and about 10 minutes for the thick pita.
Meanwhile, in a bowl, whisk together the yogurt, tahini, lemon juice, garlic and salt until well combined. Set aside.
In a saucepan over medium heat, combine the chickpeas and 3 cups of their cooking liquid (aquafaba), and cook until heated through, about 6 minutes. Set aside and keep warm.
Finishing the dish
In a serving dish, spread the toasted pita in a single layer. Top with 3 cups of the cooked chickpeas, spreading to the edges.
Using a ladle, slowly drizzle the hot aquafaba over the pita. Pour the yogurt mixture overtop, spreading to the edges. Sprinkle with the remaining chickpeas, pomegranate seeds, parsley, cumin and cayenne pepper.
In a small skillet over medium heat, heat the oil. Add the pine nuts and cook, stirring constantly, until golden, about 3 to 4 minutes.
Carefully pour the mixture over the fattet hummus (it will sizzle as soon as it hits the serving dish). Serve immediately.
Nadeem Mansour's Fakhdet Kharouf
Slow-roasted and seasoned with cardamom, leg of lamb makes for a show-stopping main dish.
Serves 8
Preparation time 30 minutes
Ingredients
Marinade
3 Tbsp olive oil
2 Tbsp white vinegar
7 large cloves garlic, crushed
2 Tbsp red pepper paste
1 Tbsp tomato paste
2 tsp each salt, pepper, ground allspice and ground cinnamon
1 tsp ground cardamom
1 cup plain 4.9 per cent yogurt
Lamb
2 leeks (white and light-green parts only), roughly chopped
2 yellow onions, roughly chopped
1 potato, roughly chopped
2 carrots, roughly chopped
2 large cloves garlic, smashed
2 dried bay leaves
2 Tbsp olive oil
2½ tsp salt, divided
1 tsp freshly ground black pepper
1 chump-on, bone-in leg of lamb (about 3 kg)
5 cups chicken stock or vegetable stock, divided
1 Tbsp cornstarch
¼ cup cold water
1 Tbsp lemon juice
Method
Making the marinade
In a bowl, whisk together the oil, vinegar, garlic, red pepper paste, tomato paste, salt, pepper, allspice, cinnamon and cardamom until well combined. Add the yogurt, and mix well.
Using a sharp knife, make several 1-inch-deep slits into the lamb on both sides (score the lamb). Massage the marinade all over and inside the slits to coat. Place on a large plate and wrap with plastic wrap. Let marinate in the fridge overnight or up to 48 hours.
Cooking the lamb
Preheat the oven to 425 F.
In a roasting pan, arrange the leeks, onions, potato, carrot, garlic and bay leaves. Drizzle oil over the vegetables and season with 1 tsp each of the salt and pepper.
Sprinkle the remaining salt all over the lamb, and place the lamb in the centre of the vegetables. Pour in 4 cups of the stock. Roast, uncovered, for 30 minutes to brown the leg.
Reduce the heat to 325 F. Remove the pan from the oven, cover tightly with foil, and roast for 2 hours.
Flip the lamb over and baste, adding 1 cup of stock to keep the pan wet, if needed. Cover and continue cooking for an additional 1½ to 2 hours, until the lamb pulls apart easily and is tender and juicy (be careful not to overcook the lamb, as it will be dry). Remove the foil.
Increase the heat to 450 F. Roast the lamb until well browned, 6 to 8 minutes. Discard the bay leaves and transfer the lamb to a serving platter. Cover tightly with foil and let rest for 20 minutes before carving.
Meanwhile, transfer the pan juices (you should be left with about 3 cups) and cooked vegetables to a saucepan. If you don’t have enough pan juices, add an additional 1 cup of vegetable or chicken stock to keep the mixture wet. Bring to a boil over medium-high heat. Using a hand blender, blitz until smooth.
In a small bowl, whisk together the cornstarch and the water. Add to the blended vegetables. Add the lemon juice and cook, stirring constantly, until thickened, 5 to 6 minutes. Adjust seasoning to taste. Strain into a gravy boat and serve with the lamb.
Nadeem Mansour's Knafeh
Sweet syrup, salty cheese, savoury ghee and crunchy pistachios make up this classic Jordanian dessert.
Serves 8
Preparation time 4–6½ hours
Ingredients
Cheese mixture
850 g nabulsi or akkawi cheese, cut into a medium dice
1 Tbsp granulated sugar
Syrup
2 cups granulated sugar
1½ cups warm water
1 Tbsp fresh lemon juice
Pastry
450 g frozen kataifi (shredded phyllo pastry), defrosted
1 cup + 2 Tbsp ghee, melted, divided
¼ tsp knafeh powder food colouring #52 (optional)
½ cup finely ground pistachios
Method
Preparing the cheese mixture
Place the cheese in a bowl and pour over enough water to cover. Let soak for 3 to 4 hours, changing the water every hour. After soaking, the cheese should have a very slight salty taste; if it is still too salty, let soak for an additional 2 hours. Drain on a paper towel–lined plate until completely dry.
In a separate bowl, mix together the drained cheese and sugar. Using your hands, break up the cheese mixture into a mash.
Making the syrup
In a saucepan over medium heat, combine the sugar and water, stirring until the sugar has completely dissolved. Continue to cook the mixture until it starts to bubble, about 12 minutes. Stir in the lemon juice, and boil for 2 minutes. Set the pan aside and keep warm.
Preparing the pastry and assembling the dish
Using your hands, loosen the pastry, and then cut it into ½-inch-long pieces.
Transfer the pieces to a bowl, and add 1 cup of the ghee. Using your hands, combine the pastry and ghee until the pastry is well coated, about 3 minutes. Divide into thirds.
Preheat the oven to 350 F.
In a 14-inch round rimmed baking sheet, combine the remaining ghee and the food colouring (if using), and mix well. Use a brush to coat the bottom and sides of the pan evenly.
Transfer two-thirds of the pastry to the pan, using your hands to spread it up the edges and pack it tightly. Top with the cheese mixture, spreading it right to the edges. Then cover with the remaining pastry, packing it down tightly.
Bake the pastry in the preheated oven until the top crust is golden, 32 to 35 minutes. Remove the pan from the oven and immediately (and carefully) invert it onto a round serving platter.
Drizzle with 1 cup of the syrup. Sprinkle with the pistachios. Serve warm with more syrup to taste. Will keep in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
