The TRAY Recipes

The TRAY’s baba ghanoush (aubergine dip) 

• 4 aubergines
• 3 tbsp. tahini
• 50 ml lemon juice
• 2 tsp sumac
• pinch of salt
• olive oil, to serve

Grill or bake the aubergines in a hot oven until the skins are charred. Remove the skins. Strain the aubergines in a sieve, blitz in a food processor and add tahini to the mix. Add the lemon juice and spices to taste. Garnish with sumac and olive oil.

The TRAY’s tabbouleh salad 

• 2 tbsp. bulgur wheat
• 6 tomatoes
• 2 large bunches of parsley
• 3 sprigs of fresh mint
• 1 large red onion
• 2 tbsp. olive oil
• juice of 1 lemon
• 2 tsp sumac
• 1/4 tsp salt and black pepper

Dice the tomatoes and mix them with the bulgur. Add the finely chopped parsley, mint and red onion. To finish, add the oil and spices and toss well. Leave to stand for about 30 minutes, or until the bulgur is soft.

The TRAY’s Lebanese-style pulled oats

• 500 g pulled oats
• 2 tbsp. olive oil
• 1½ tsp seven spice mix (from ethnic food stores)
• 30 ml water
• 50 ml lemon soya
• 150 ml pomegranate syrup
• 50 g pine kernels

The TRAY’s flavoured butter for grilled corn 

• 500 g butter
• 2 tbsp. sugar
• 1 tbsp. salt
• ½ bunch of chives

The TRAY’s cinnamon pudding, Meghli

• 450 ml water
• 125 ml (roughly 100 g) sugar
• 50 ml (roughly 35 g) rice flour
• 1 tbsp. cumin
• 1 tbsp. ground cinnamon
• 2 tsp ground aniseed

For decoration:

• 25 g blanched almonds
• 25 g unsalted pistachios
• 25 g pine kernels
• 1 tbsp. coconut chips
• 25 g raisins

Place all the ingredients in a saucepan and cook, stirring constantly. Be careful – the mixture burns to the bottom easily! The pudding is ready when the mixture is thick. Pour into serving dishes and chill. Decorate before serving. Instead of ground aniseed you can use aniseed water made from aniseed. In this case, add 50 ml of aniseed to about 150 ml of water and cook for about five minutes. Strain.

The TRAY’s marinade for a whole chicken

• 40 g garlic
• 50 g fresh tomato
• 25 ml rapeseed oil
• 1 tsp salt
• ½ tsp black pepper
• 15 g whole thyme sprigs
• 100 ml lemon juice

Blitz all the ingredients with a hand blender. Marinate the chicken in the mixture overnight and then cook it as you like.

The TRAY’s flavoured salt for steak 

• 1 part black pepper (whole)
• 4 parts coarse sea salt

Toast the pepper on a frying pan over medium heat until the start to pop. Make sure they don’t burn, however. Add the salt and heat the mixture briefly to evaporate the moisture. Grind to a powder in a blender.

The TRAY’s garlic cream 

• 2 cloves of garlic
• 2 egg whites
• 150 ml rapeseed oil
• ½ tsp salt
• ½ tsp cumin
• 1 coriander sprig, chopped

Place the garlic and egg whites in a bowl. First add a pinch of salt and then blend with a hand blender or cutter into a foam. Pour in the oil in a thin, steady stream and keep blending. Add the remaining spices and let the mixture cool. Serve as a dip, for example, with grilled chicken.

Pistachio-crusted rack of lamb  

• 1 rack of lamb

Marinade 

• 2 cloves of garlic
• 2 sprigs of thyme
• 2 tbsp. rapeseed oil
• Pinch of black pepper
• Pinch of salt
• 2 tbsp. Indonesia Ketjap Manis soy sauce 

Crust

• 2 tbsp. Dijon mustard
• 1 tbsp. chopped pistachios

Start by preparing the rack of lamb: trim, but leave fat on the bones. Mix the marinade ingredients and rub the mixture into the meat. Marinate the meat for about an hour. Grill the lamb chops for about 5 minutes per side, place on a plate and cover, and leave them to stand for about 5 minutes. Drizzle the mustard over the surface of the meat and crust with the pistachios.

The TRAY’s Lebanese salmon

• ca. 1 kg piece of boneless, skinless salmon
• 100 ml zaa’tar spice mix

Salt water:

• 1 l water
• 100 ml (about 115 g) of salt

Mix the salt into the water. Cut the piece of salmon in two lengthwise and soak in the salt water for about 30 minutes. Dry the surface with kitchen roll. Sear the edges of the salmon pieces by frying them on a hot, dry pan on all sides. Only fry for a few seconds per side! Place the salmon pieces on a plate and season generously with the zaa’tar spice mix. Allow to cool for a moment, then wrap the salmon pieces in cling film and shape into rolls. You can use sticky tape to close the packages firmly. Allow to stand in the fridge for a couple of hours. Move the salmon to the freezer for a short time for the skin to harden. This will make cutting easier.