Tea in the Sahara, Aswan, Egypt

Middle Eastern Dinner – ANZAC Day Challenge

Friday 25 April 2003

Venue: Union Hall

In Attendance: Kevin and Irene, Di and Sam, Paul Cullen, Andrew, Susan & John , John




Zahtar with Turkish bread (Kevin)

Oysters natural (Di, some with a Kilpatrick treatment by Paul) Stuffed vine leaves (Andrew) Hummous (Paul)



Eggplant dish of some sort (Susan)

Fish (Paul)

Barbecued lamb (John)

Zucchini fritters (Susan)

Okra (Irene)

Tabouli (Andrew)

Rice pilaff (Julie)

Walnut and pomegranate sauce (Julie)



Pavlova (Di)


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Zahtar recipe follows for Kevin, and Di this is the one you asked for too:

  •  110 g sesame seeds
  • half cup coriander seeds
  • half cup walnuts
  • 1 tablespoon ground cumin
  • half tablespoon ground cinnamon
  • half tablespoon sumak powder
  • sal and pepper

Toast the sesame seeds under the grill until they begin to pop and turn golden brown. Then toast the coriander seeds, followed by the walnuts.

Next, crush the seeds and nuts to make a powder — it should not be a paste, so do not pulverise it or the oils will run and change the

Add salt and pepper, and the other spices. Mix well and then pile the mixture on a plate. Pour some olive oil on another plate and serve with strips of pita bread. Dip the bread into the oil first, then into the powder.