The classic Lebanese way to cook moghrabieh is in chicken broth, with chickpeas and whole shallots, topped with roughly shredded chicken.| 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
I've always associated lamb shanks with dinner parties but now I make them every few months for my carnivorous boys. I still slow cook them| Zaatar & Zaytoun