We’ve made ordering for Christmas easier!
We now have 40 unique Mamoosh products online, including our famous range of Middle Eastern dips, Baklava, Ma'amouls mince pies, pitta chips, artisan coffee, fresh bread, and our signature pitta bread.
Order now, from the comfort of your home, book a slot to pick up your fresh produce, and it will be ready for you at Mamoosh Riverside at your allotted time.
The quicker you order, the more likely you are to get your required slot, as we know there is likely to be quite a demand for those few days before Christmas.
Celebrate Christmas Cheer with colleagues in the office
If you are planning a festive celebration at work or arranging a buffet lunch for a meeting or a Christmas gathering, pre-order our Christmas Buffet.
Mamoosh Christmas Buffet menu at £12.95 pp includes:
Spiced apple punch, a Hummus and Pine Nuts Platter, a Green Tahini Platter, a Labneh Platter topped with Mamoosh Za'atar; Zacusca, a Romanian Roasted Aubergine Dip with fresh onion and lemon, Ezra's Salsa, chilli and garlic marinated olives, mixed salad with candied walnuts & cranberry dressing, Falafel rolls with apricot glaze, fresh pitta bread and Ma'amouls mince pies.
Mamoosh Christmas Meal menu at £15.95 pp includes:
Spiced apple punch, cured Beetroot Salmon with Radicchio and Labneh on Nordic Rye, Moroccan Apricot Chicken Tagine, mixed spice flavoured Couscous topped with caramelised feta crumbs and Ma'amouls mince pies.
The minimum order is for eight, requiring seven days' notice. Please email us at info@mamooshbakery.co.uk and download the full menu.
Cured Pastrami Salmon recipe
Many thanks to Louise at Cygnet Kitchen for this exciting, cured Pastrami Salmon recipe that is perfect for Christmas and New Year parties. Preparation time is 3 days before serving.
Serves 8
Ingredients
1.5 kg side of very fresh salmon (see notes)
500g coarse sea salt
200g light brown muscovado sugar
4 tablespoons coriander seeds
2 teaspoons ground coriander
2 tablespoons caraway seeds
2 tablespoons black peppercorns
2 bay leaf
1 teaspoon cayenne pepper
2 teaspoons sweet smoked paprika
4 tablespoons black treacle
To serve
Cream cheese, Mamoosh pittas, chopped fresh dill and dill pickles.
Notes
The salmon must be of excellent quality and extremely fresh for this recipe. It is best purchased from a good fishmonger. If curing a smaller side of salmon (around 800g), reduce the quantity of cure ingredients by half. You will need to start the recipe 3 days before you wish to serve it. The cured salmon will keep for a week in the fridge. Alternatively, cut into slices, wrap in clingfilm and freeze for up to a month. Defrost in the fridge before eating within 2 days.
Method
- Preparation (3 days before serving):
Place the salmon skin-side down in a rimmed dish.
Mix the salt and sugar in a separate bowl.
- Prepare the spice mixture (3 days before serving):
Toast coriander seeds, ground coriander, caraway seeds, and peppercorns in a dry pan for 2-3 minutes.
Grind the cooled toasted spices with bay leaves in a food processor until fine. Combine the ground spices with the salt-sugar mixture.
Place the salmon in a large non-metallic dish or plastic tray with a lipped edge. Coat the salmon thoroughly with the spiced salt mixture, packing it around the flesh. Wrap the dish tightly in plastic wrap.
Place a board on top of the salmon and put something heavy on top like a few cans. Refrigerate for 48 hours.
- Treacle glaze (1 day before serving):
Heat paprika, cayenne, and black treacle in a small pan until liquid, then cool slightly so that it is just warm.
Rinse the salt off the salmon with cold water and pat dry thoroughly. Brush the salmon generously with the warm treacle mixture.
Rewrap in fresh plastic wrap and refrigerate for another 24 hours.
- Serving:
Place the salmon on board and thinly slice using a sharp knife, avoiding the skin.
Serve with cream cheese, chopped fresh dill, dill pickles and plenty of warm Mamoosh pittas.
Wishing you all a very happy and healthy Christmas!