This Middle-Eastern version of a beef tartare carries an immensely dense flavour. Greg Malouf serves his beef tartare recipe with cucumber, chillies and yoghurt in this vibrant summer starter. Ingredients KIBBEH NAYEE 300g of beef mince 100g of bulgur wheat 90g of white onion, roughly chopped 1 green chilli, seeded, roughly chopped 1 handful of […]
Traditional homemade falafel recipe using chickpeas and fava beans Ingredients 1 cup dried chickpeas 1 cup peeled dried fava beans 3 tspns bicarbonate of soda 2 garlic cloves 1 small onion 2 handfuls parsley 1 handful fresh cilantro coriander 1 tsp 7 spice 1 tsp dried coriander 1/2 tsp red chilli powder 1/2 tsp black […]
Sfiha (Lahm Bi Ajin) is an open-faced meat pie that is filled with ground beef of lamb, onions, tomatoes and tahini, perfect to make for a large gathering. INGREDIENTS FOR THE DOUGH: 3 CUPS FLOWER 2 1/2 TSP INSTANT YEAST 1/4 TSP MILK 2 TSP SALT 2 TBSP WHITE VINEGAR 3 TBSP YOGURT 200 ML […]
1. Hummus (Houmous, Hommus, Hummus b’tahini) This internationally popular, beige-colored spread is traditionally made with mashed chickpeas, tahini sesame paste, lemon juice, and garlic. People across the world love hummus for its tangy flavor and the fact that it is filled with nutrients. When served, it is typically dressed with a drizzle of olive oil, […]
2 cups walnuts, coarsely ground, or 250 g whole walnuts 1 cup bread crumbs 5 teaspoons dried red chili pepper powder, diluted in 1/3 cup of warm water 1 1/2 cups olive oil 8 tablespoons lemon juice 2 tablespoons pomegranate syrup, if available 1 teaspoon cumin 1/2 teaspoon salt
This traditional raw mince dish will get you thinking differently about how you eat your meat. Never mind steak tartare, this is a winning dish from the Lebanese traditions of the Shahrouk sisters for Family Food Fight, and as the sisters say “kibbi is served at every family feast table, like bread is to butter”. […]
How to bake this Lebanese cheese flatbread Feta, halloumi and mozzarella combine into a delicious pastry. Flat bread from Lebanon: cheese and pastry has never worked so well (cooking.journey/Instagram) By Nahed Alfar Levantine flat bread, known in Arabic as mana’esh b’ jibneh, is topped with a mix of gooey white cheeses which combine well with […]
By Eaman Almalky There’s nothing more delicious than a yelanji plate or, as it is more commonly called in English, stuffed vine leaves. This scrumptious vegetarian dish originates from the Middle East, specifically from the Levant region around Lebanon, Syria and Palestine. For many, including myself, it evokes nostalgic memories of childhood. The first time […]
The fatayer is one of the staples of Middle Eastern cuisine, found as far afield as Iraq, Egypt, Jordan and Palestine. In Lebanon, they are made in triangles, large or small, with the pastry encasing the filling. Next door, in Syria, they are small and shaped like boats, with the pastry folded over only part […]
PREP 25mins | COOK 40mins | TOTAL 1hr 5mins Baba ganoush is best left rustic with some texture. Because of this, simply mashing and stirring with a fork is all that’s needed. You can make this in a food processor or blender. Be careful, though. It will become much smoother. Baba ganoush gets even better […]
