Pan seared scallops in a saffron butter sauce. Garnished with chopped parsley and toasted flaked almonds. Fancy dishes don't come more luxurious than this. And to top it off, it basically takes five minutes to| Zaatar & Zaytoun
This Kibbeh is an unfilled version of the traditional Lebanese kibbeh, hence the 'cheat' and i've ramped up the spice level| Zaatar & Zaytoun
Hummus basically translates to 'chickpeas' in Arabic. Learning to make the perfect hummus is an art form and it can be eaten any time of day.| Zaatar & Zaytoun
I used to always get roasted nuts from special roasteries in Lebanon but some years I can't hold of them so I started making my own.| Zaatar & Zaytoun
Swiss chard is so underrated. It's not as tough as kale but more robust than spinach, making it perfect for sides.| Zaatar & Zaytoun
