Mezzes, mains and more from Kepos Street Kitchen – Middle Eastern Feasts by Michael Rantissi & Kristy Frawley is a tried-and-true collection of Middle Eastern recipes for every occasion.
From Mediterranean-inspired salads to mezzes from across the Arabian Peninsula, welcome to this collection of over 90 classic recipes from Michael Rantissi and Kristy Frawley’s renowned Sydney neighbourhood bistro Kepos Street Kitchen, ready made for sharing. Enjoy the perfect hummus, lamb keftas, or a cauliflower, tahini and zhoug salad, as well as grilled prawns, whole baked fish or an 8-hour lamb shoulder.
Complete with banquet ideas, serving tips and a range of breads, dips and desserts, Middle Eastern Feasts is a celebration of abundant brunches, weeknight dinners and long weekend lunches – an essential companion for feasts with family and friends.
BRUSSELS SPROUTS, POMEGRANATE AND SOFT FETA SALAD
Perhaps it’s because I wasn’t forced to eat them as a child that I love brussels sprouts now. I hope this recipe helps make people who have had a bad experience eating brussels sprouts in the past change their opinion.
Serves 4 as a side dish.
100 g (3½ oz) Danish feta
2 tablespoons full-cream (whole) milk
500 g (1 lb 2 oz) brussels sprouts, trimmed and halved
1½ tablespoons olive oil
5 tablespoons pomegranate molasses
2 tablespoons chopped flat-leaf (Italian) parsley
1 small handful mint leaves
60 g (2¼ oz) pistachio nut kernels, coarsely chopped
½ pomegranate, seeds removed and reserved
extra virgin olive oil, to drizzle
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Put the feta and milk in a food processor and blend until smooth.
Transfer to a bowl and set aside in the fridge until ready to use.
Bring a medium saucepan of water to the boil with a pinch of salt.
Blanch the brussels sprouts for 30 seconds then drain well.
Heat the olive oil in a medium frying pan over medium heat. Add the brussels sprouts and cook for 3–5 minutes, turning them as little as possible to get a chargrilled effect.
Add the pomegranate molasses and cook until the brussels sprouts are caramelised, which should take 3–5 minutes.
Remove from the heat. Put the brussels sprouts in a bowl and season with salt.
Add the parsley and mint and mix well. Scatter over the pistachios and pomegranate seeds, and add dollops of the feta mixture. Drizzle with olive oil and serve.
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ABOUT MICHAEL RANTISSI
ABOUT MICHAEL RANTISSIMichael Rantissi was born in Tel Aviv, Israel, where his earliest culinary education was in his mother’s kitchen. These early experiences ignited a passion for food and when he finished school he decided on a cooking career. He studied at Israel’s Tadmor Hotel Catering School before furthering his studies in Paris and then at The Culinary Institute of America in New York.
He came to Sydney in 2005 and joined Balmoral’s The Bathers’ Pavilion as Sous Chef. In 2008, he moved to Pink Salt in Double Bay before opening Kepos Street Kitchen in Redfern in 2012 with partner Kristy Frawley. This was followed by Kepos & Co in Waterloo in mid-2015.
Michael’s food is Mediterranean-influenced with a Middle Eastern twist and draws on his favourite childhood food memories mixed with his classical training.
ABOUT KRISTY FRAWLEY
Kristy Frawley has worked in hospitality for many years, most recently at The Bathers’ Pavilion. With Michael Rantissi, Kristy has authored two books: Falafel for Breakfast, and Hummus & Co.
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