Taste of the Middle East

Glenisk, Ireland’s best loved yogurt brand has teamed up with similarly yogurt obsessed, Tang by Yogism, to create a series of sweet and savoury recipes, collected in a new book, Taste the Middle East, featuring a range of mouth-watering, exotic dishes similar to the Middle Eastern inspired dishes served in the Dawson Street based yogurt joint.

The cook book is available free of charge directly from both Tang and Glenisk, and can also be downloaded at glenisk.com. 

Glenisk and Tang both share an interest in serving food with feelings, and are proud to support the #CookForSyria campaign, a celebration of Middle Eastern cuisine in aid of the conflict in Syria.

Tang

Tang by Yogism is Stephen O’Dwyer’s latest yogurt venture and follows on from the success of his popular George’s Street Arcade restaurant. Tang focuses on savoury dishes, taking inspiration from North Africa and the Middle East, with a range of flatbreads, falafels, wraps, soups and salads, as well as healthy breakfast options and baked treats.

Glenisk
Glenisk is based just outside Tullamore, Co. Offaly, this family business celebrates 30 years of producing award winning yogurts.

Social Media:

@Glenisk/@Gleniskinsta

@tangfood

@unicefireland

#CookForSyria / #TangFood

Roasted Butternut Squash Spread 

Ingredients:

• 1 medium butternut squash
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 2 heaped tbsp Glenisk Organic Greek Style Natural yogurt

 Method:

1. Cut the butternut squash in half.
2. Drizzle with oil, season with salt and pepper and roast at 180°C for 25-30- minutes or until softened
3. Scoop out flesh and combine with yogurt until you get your desired consistency.
4. Season with salt and pepper to taste.

 

Frittata 

Serves 6-8

Ingredients:

• 200g flat leaf parsley
• 200g fresh coriander
• 40g dill
• 60g chives
• 2 bunches of spring onions
• 3 tbsp olive oil
• 2 tbsp tumeric
• 8 free range eggs
• 2 tbsp buckwheat flour
• 3 tbsp Glenisk Greek High Protein Natural yogurt
• 3 tsp baking powder
• 1 tbsp sea salt
• 1 tbsp black pepper
• 3 heaped tbsp dried berries
• 100g chopped walnuts
• Rocket

Method:

1. Heat the olive oil in a pan and gently fry the chopped herbs, spring onions and tumeric until soft.
2. Once cooked, leave aside to cool.
3. In another bowl whisk the eggs and add in the flour, yogurt, baking powder, salt & pepper. Mix well.
4. Gradually add the cooled herb mixture into the egg mixture, continuously stirring.
5. Stir in the dried berries and walnut pieces.
6. Pour the mixture into a lined baking tray and bake for 25-35 minutes at 185°C
7. Before removing from the oven, test to make sure the inside has cooked through. Insert a skewer into the centre of the frittata. If it comes out clean with nothing sticking, it’s ready.
8. Once cooked, top with rocket and serve.

Smashed avocado, fried egg & beet tzatziki

Serves 1 

Ingredients:

Beet Tzatziki:

• 2 small, fresh beetroots
• Juice of 1 lemon
• 500g Glenisk Organic Greek Style Natural Yogurt

Smashed Avocado:

• 2 ripe avocados
• Juice of 1 lemon
• Salt & pepper
• 1 free range egg
• Sourdough bread to serve.

To make the beet tzatziki;

1. Peel, top and tail the beets.
2. Cover the beets in tinfoil, making tinfoil parcels.
3. Roast at 190°C for 45 minutes to 1 hour or until cooked through.
4. Set aside and allow to cool.
5. Once cool, blitz the beet with Glenisk yogurt and juice of 1 lemon in a food processor until smooth.

For the avocado smash:

1. Mash up two avocados, add juice of one lemon, 2 pinches of maldon salt and mix together.
2. Toast the sourdough bread and spread with smashed avocado.
3. Top with egg fried to your liking and 2 tbsp of the beet tzatziki.

Suggested garnishes; Pickled cabbage, Rocket, Beet tzatziki, Toasted seeds, a little chilli oil.

Middle Eastern Chicken Wrap 

Serves 5

Ingredients:

Chicken Marinade:

• 750g of boneless free range chicken thigh
• 4 tsp sweet paprika
• 4 tsp smoked paprika
• 2 tsp ground coriander
• 2 tsp ground cardamom
• 1 tsp cayenne pepper
• 1 tsp black pepper
• ½ tsp salt
• 60g of Glenisk Organic Greek Style Natural Yogurt
• 5 flatbreads
• hummus

Suggested fillings; pickled cabbage, carrot, mixed leaves, gherkin, tzatziki, hot sauce

Method:

1. Chop the chicken into pieces.
2. In a mixing bowl, mix together all of the spices.
3. Pour spices over Chicken until entirely covered.
4. Add Glenisk Yogurt and mix.
5. Allow mixture to marinate chicken for a minimum of 30 mins (the longer the better).
6. Cook mixture in the oven at 190°C for 20 mins, or until cooked through.
7. Once cooked, toast the flatbread and spread with hummus.
8. Fill with chicken, pickled cabbage, carrots, mixed leaves, gherkins, tzatziki or anything else you might fancy!
9. Wrap and enjoy.

Peanut butter brownie

Makes 12 brownies

Ingredients:

• 100g peanut butter
• 80g agave syrup
• 300g dark chocolate
• 150g butter
• 100g Glenisk Greek High Protein Natural yogurt
• 6 free range eggs
• 250g sugar
• 150g ground almonds
• 25g baking powder
• 50g roasted peanuts/ cashews
• 100g Glenisk Organic Low Fat Vanilla yogurt

Method:

1. Mix peanut butter and agave syrup together and spread evenly at the base of a lined medium size baking tray
2. Melt butter and chocolate together over a saucepan of boiling water.
3. In a separate bowl whisk eggs and sugar until light and airy.
4. Mix almonds with baking powder and fold through the eggs.
5. Pour in the chocolate and butter.
6. Finally, stir in the yogurt and mix well.
7. Pour the entire mixture into the medium baking tray. Sprinkle the nuts on top of the mixture. Bake at 170°C for 30 minutes.
8. Remove from oven and cool in fridge overnight.
9. Serve with a dollop of Glenisk Organic Low fat Vanilla yogurt.