Lahm bi ajeen (Lebanese meat pies) by Zaatar and Zaytoun
Lahm bi ajeen literally translates to 'meat in dough' and should really be a food group in itself. Bread and meat combined is the| Zaatar & Zaytoun
Lahm bi ajeen literally translates to 'meat in dough' and should really be a food group in itself. Bread and meat combined is the| Zaatar & Zaytoun
Cheese fatayer are traditionally filled with mild cheeses such as feta with a hint of parsley. They are not usually made with lots of| Zaatar & Zaytoun
Sfeeha are what meat pie dreams are made of. Tiny little bitesize morsels of savoury yumminess. That's the only way to describe these| Zaatar & Zaytoun
If you haven't done so, you need to add making Spinach fatayer to your list of culinary achievements. Homemade fatayer by far outshine| Zaatar & Zaytoun
Zaatar is the original manakish topping. Not only is it humble and cheap making it accessible to everyone, it represents the simplicity of| Zaatar & Zaytoun
Kishik is Lebanese people's best kept secret. My favourite way to eat it is on a manoushe (singular of manakish). If you don't believe me| Zaatar & Zaytoun
Sambousek lahme are another type of Lebanese meat pie and make perfect picnic food, as they can be eaten either hot or warm.| Zaatar & Zaytoun
Basal Banadoura manakish is a brilliant one to get right as you usually have all the ingredients on hand. There is no need to source| Zaatar & Zaytoun
Lebanese communal ovens are my happy place. What can be better than the smell of freshly baked manakish topped with zaatar, kishik, meat| Zaatar & Zaytoun
