Ellie’s back this year with a lot of yummy recipes with our dear friend Ohoud Saad!

Capitalizing on last year’s successful collaboration, together this year Ellie and Ohoud are back with recipes created by Ohoud using some of Ellie’s signature handmade pottery pieces, as well as, items from our latest Ramadan “Gather” collection.

Wait for us every Saturday and Tuesday with a new recipe by Ohoud baked, cooked, or served in Ellie’s handmade dinner or bakeware. Stay tuned, for yet another fun collaboration, we hope you love it as much as we do!

Recipes by Ohoud

Om Ali

Ingredients

• Puff pastry – 6 square sheets
• 700 ml of milk and whipping cream
• 2 tbsp sugar
• Optional: whipped cream

Directions

1. Preheat the oven to 180 C.
2. Bake the puff pastry sheets for 20 minutes or until golden and crispy.
3. Mix milk and whip with the sugar and prepare your whipped cream, if using.
4. Let the puff pastry cool for a bit before assembling.
5. Line the pastry in your Bram, crumbling it a little bit. If you’re using nuts, add them in between the layers here.
6. Pour the milk mixture on top and with the back of a fork, try to soak most of the pastry.
7. Add dollops of whipped cream on top and bake for 30 minutes or until golden on top.
8. Sprinkle cinnamon on top and serve.

Potato Pie

Ingredients

• Pie dough or puff pastry
• 2 potatoes
• ½ cup cheddar cheese
• ½ cup gruyere cheese
• 3 tbsp olive oil
• 3 tbsp chives
• 1/4 cup basil
• 1 tsp paprika
• 1 tsp sumac
• 1 tsp thyme
• Salt & pepper

Directions

1. Preheat the oven to 190 C.
2. Peel the potatoes and slice them thinly, place them in a bowl with 1tbsp of olive oil, thyme, salt, and pepper. Mix well.
3. Roll out your dough about 3 - 4 cm larger than your serving platter on all sides.
4. Prick with a fork all over and brush the remaining 2 tbsp of olive oil.
5. Leaving those extra 3 - 4 cms empty, sprinkle the basil and most of the chives (keep some aside for garnishing) in the middle.
6. Add the paprika and sumac and top with the cheeses.
7. Overlap the potatoes in an even layer over the cheese.
8. Fold over the extra 3 - 4 cm pastry edge onto the potatoes.
9. Bake in the oven for around 30 minutes or until the potatoes are golden.
10. Transfer to your Ellie platter, garnish with the remaining chives, and serve.

Lentil Soup

Ingredients

• 1 cup of yellow lentils
• 1 tomato
• 1 onion
• 1 - 2 carrots
• 2 minced garlic cloves
• Water
• 1 tsp of cumin
• Salt & pepper to taste
• Optional: turmeric

Directions

1. Rinse lentils thoroughly a few times and drain.
2. Peel and chop the vegetables into large chunks (they’ll be blended later anyway).
3. Add lentils, vegetables, and garlic into a pot on the stove and cover with water.
4. Cover and once boiling, let simmer on the lowest heat possible (lentils foam and could overflow).
5. Blend with an immersion blender or in a countertop blender.
6. Season with salt, pepper, and cumin. Add turmeric if using.
7. Serve with toasted bread in Ellie’s galactic soup bowl.

Strawberry Ruccola Salad

Ingredients

• Strawberries
• Ruccola
• Lettuce
• Cucumber
• Goat cheese
• Optional: mix of seeds or nuts

Directions

1. Place salad ingredients in the bowl and crumble the goat cheese on top.
2. Add seeds or nuts if using (or both!)
3. Mix all dressing ingredients together and drizzle over the salad.
4. Serve in Ellie’s marble salad bowl.
5. Baklawa and Mimi’s Tea

Baklawa

Ingredients

• Filo Pastry
• Pistachios (roughly 1/2 cup)
• Walnuts (roughly 1/3 cup)
• Almonds (roughly 2tbsp)
• Pinch of cinnamon (optional)
• A mix of butter & ghee (roughly 1/2 cup)

Directions

1. Place almonds in boiling water on the stove for 3 minutes. Remove and place in cold water and peel the almonds.
2. Roast almonds in the oven on 180C for 7-10 minutes.
3. Meanwhile, chop the nuts on a cutting board until the desired texture is reached. Alternatively, you can pulse a couple of times in a food processor.
4. Ground roasted almonds in a food processor and add to nut mixture. Add cinnamon and mix well.
5. Melt butter and ghee mixture.
6. Either use a pan that’s roughly the same size as the filo pastry or cut out the pastry to match the pan’s shape (make sure to use the cutouts either in the middle layers or in another recipe 🙂
7. To start layering, brush your pan with the butter mixture, add two filo pastry sheets at a time and brush with more butter. So that every 2 sheets, you brush with the butter.
8. Halfway through, sprinkle the nut mixture then continue layering.
9. Brush the last layer with butter mixture (after this step, you can cover with cling film and place in the fridge if you want to bake it later or the next day).
10. Optional, brush some milk on top for an even more golden top.
11. Bake in a preheated oven on 180C for 25-30 minutes or until the top is golden and crispy.

*This recipe was guided by Tant Nadia, the Baklawa Queen in my husband’s family 🙂

Mimi’s Tea

Ingredients

• 2-3 Black Tea teabags
• 1/2 cup of almonds
• Honey or sugar (optional)

Directions

1. Place almonds in boiling water on the stove for 3 minutes. Remove and place in cold water and peel the almonds.
2. In a teapot, place teabags, almonds and sweeteners. Cover with boiling water.
3. Let boil for a couple of minutes.
4. Serve in Ellie’s Gather Arabic Coffee Set.
5. *This recipe was spiritually guided by Mimi, our angel who used to make this tea for us often, a glimpse of her Libyan culture and heritage.
6. *Personal favor/request, if you make this tea, please say a little prayer for her <3

Beef & Potato Tagine

Ingredients

• 20 grams butter
• 1tbsp olive oil
• 1 diced onion
• 1 minced garlic clove
• 500 grams of beef cubes
• 2 tbsp tomato paste
• 4 tbsp lentils
• 1 cup frozen peas and carrots
• 2-3 potatoes
• 200 ml beef stock
• 100 ml cooking cream
• 1-2 tsp thyme
• Splash of red grape juice
• 1 tbsp Worcestershire sauce (optional)
• Salt & pepper to taste

Directions

1. Preheat the oven to 170C and grease your Ellie Gather tagen.
2. Peel the potatoes and slice them thinly. Set them aside.
3. In a pan on the stove, heat butter and oil and cook the onion until softened. Add the garlic followed by beef cubes to brown.
4. Remove from the pan and deglaze with red grape juice then add the lentils, peas and carrots.
5. Add tomato paste and mix everything together and cook for a couple of minutes. Season with salt and pepper.
6. Layer your Gather tagen with half the potatoes on the bottom, followed by the beef cubes, then the lentils mixture. Top with the remaining potatoes, pour in the stock and sprinkle thyme.
7. Cover and bake for 2 hours.
8. Remove from the oven, brush the cream over and return uncovered for until 20-30 minutes or until the potatoes are golden.
9. Serve straight from your Ellie Gather tagen and enjoy.

3 Dips

Guacamole

Ingredients

• 3 ripe avocados
• Juice of 1 lemon
• Salt
• Chopped tomatoes (regular or cherry)

Directions

1. Peel and core your avocados, and place flesh in a bowl.
2. Add lemon and salt and mash with a fork to your preferred consistency.
3. Add chopped tomatoes (avoid seeds and water if possible).
4. Mix everything and serve in your Ellie platter.

Me7ammara

Ingredients

• 2 red bell peppers
• 50 grams walnuts
• 50 grams breadcrumbs
• 2 minced garlic cloves
• Juice of 1 lemon
• 2tsp cumin
• 1tbsp pomegranate molasses
• Splash of olive oil
• Pinch of salt

Directions

1. Roast the bell peppers for 20-25 minutes on 180C.
2. Remove from the oven, wrap with foil and let cool.
3. Peel the peppers and remove the seeds.
4. In a blender, blitz together all ingredients except for the oil, lemon and peppers.
5. Once homogeneous, add the oil, lemon and peppers.
6. Scrape down if needed and blitz again.
7. Serve in your Ellie platter.

Cheese with Tomatoes

Ingredients

• Low salt feta cheese
• Dried mint
• Chopped tomatoes

Directions

1. Cream the cheese with the back of a spoon until you reach the desired consistency.
2. Sprinkle dried mint and mix.
3. Add chopped tomatoes and mix.
4. Serve in your Ellie platter.