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
The Lebanese version of baba ganoush is similar to hummus in that it uses tahini, lemon and olive oil. This recipe uses aubergines (eggplant)| Zaatar & Zaytoun
The classic Lebanese way to cook moghrabieh is in chicken broth, with chickpeas and whole shallots, topped with roughly shredded chicken.| Zaatar & Zaytoun
Batata Harra is without doubt my signature dish. Potatoes, cilantro, garlic and chilli are all you need to make this simple recipe| Zaatar & Zaytoun
Kibbe bil sanieh (Kibbeh baked in a tray) is the healthier alternative to my fried kibbe morsels recipe and is much quicker to make.| 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
Kamouneh mix uses the kamouneh spice blend and some extras to make a ready made mixture that you can add to all sorts of kibbeh.| Zaatar & Zaytoun
Making great kibbeh is an art form, and can take years of practise to get just right. You have to make sure the kibbeh is crunchy but not too dry| 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