“Memorable conversations and the happiest moments in our life often happen when we gather for a meal.” – Chef Matiu
Women’s Voice is delighted to introduce Chef Matiu, a genius culinary New Zealander, to our valued readers. Matiu enjoys learning about different foods and cultures, and in the kitchen, he uses his creativity to prepare delectable meals that burst with flavour using seasonal ingredients. He is a self-taught chef, tradesman, dad, husband, and enthusiast of delicious cuisine designed to nourish valued relationships with family and friends. Please enjoy this tasty Mediterranean meal Chef Matiu created for a family of four for under $25.
Kabob Koobideh
(Servings: 4)
1¼ lb organic ground beef
½ red onion, grated (squeeze out liquid)
1 Tbsp sumac
1 tsp cumin
1 egg
1 handful parsley, chopped (2 Tbsp dried)
½ tsp sea salt, and pepper to taste
Directions: Soak 10 wooden skewers in water for 15–20 minutes. Preheat the barbecue to 400 degrees. Combine all ingredients in a medium-sized bowl. Mix well. Make six kabobs. Shape each around 2 skewers, 1-inch wide. Refrigerate skewers on a pan, covered. Prepare salads, tzatziki, and bread. When ready to eat, grill skewers 10–12 minutes, flip to brown.
Sumac Cucumber Salad
1 cup fresh dill, chopped, add 2 cups chopped mini cucumbers, 1/8 of a red onion, sliced thin. Dressing: 1 tsp sumac, ¼ tsp ground pepper, ½ tsp sea salt, 1½ Tbsp extra virgin olive oil, and 1 Tbsp red wine vinegar. Mix and enjoy.
Sumac is a flavourful spice used in many cuisines. It is made from the dried berries of the sumac plant and has a tangy, acidic taste with hints of citrus and salt. Look for sumac at your local Persian or Middle Eastern grocer.
Tomato Salad with Balsamic Drizzle
3 cups cherry tomatoes, cut in quarters, add handful fresh parsley. Dressing: ½ tsp sea salt, ¼ tsp pepper, 2 tsp balsamic vinegar, and 1 Tbsp extra virgin olive oil. Mix and serve.
Tzatziki
1 cup plain yogurt
1 clove garlic, minced
1 mini cucumber, grated
Add chopped dill, ½ lemon, juiced, ½ tsp sea salt, and ¼ tsp pepper. Mix and use for dipping.
Yeast-Free Flatbread
2 cups flour
½ tsp sea salt
3½ Tbsp unsalted butter
¾ cup milk (dairy or plant)
Directions: Combine butter and milk over heat until butter is melted. Add in the flour, salt, butter, and milk in a medium-sized bowl. Knead mixture for 2 minutes on a floured surface. Cover for 30 minutes at room temperature. Cut dough into 6 portions, roll into balls, and flatten into 8-inch rounds. Heat oil in a non-stick pan over high heat. Cook for 1–1½ minutes until golden, and flip for another 45 seconds until both sides are puffed up with golden brown patches. Keep wrapped in a tea towel to serve warm. Optional: Brush with butter, garlic, and olive oil.
