Mark the end of Ramadan with this feast featuring mansaf kharouf (lamb on rice),fried cauliflower,deluxe fattoush and a delicious spin on baba ghanouj.
Smothered in taratoor,this riff on a Lebanese dish should be more commonplace,writes the owner-chef of Melbourne’s Rumi restaurant.
These are delicious still warm from the oven with tzatziki or some natural yoghurt spiked with Sriracha,or your favourite chilli sauce. They're also great cold,and make an easy and pretty complete meal for work or for school lunchboxes. Omit the sausage and use ricotta instead for a vegetarian version.
This is based on a Lebanese classic called koussa mashi,which uses a small bulbous type of zucchini. I've adapted it to common green zucchini and you can use yoghurt or labna for added interest.
A Lebanese treat
The peas are as much the star of this dish as the meatballs,and both go beautifully with the baked labna. This flavourful bake makes a great midweek meal. It's also really quick to put together and the leftovers are delicious as they are or used to fill rolls or pita pockets.
A recipe from the Good Food collection.
Growing up with a mother who is vegetarian,I've long been exposed to more interesting and substantial meat-free dishes than a simple plate of pasta. This bulgur salad is a sour-sweet nutty twist on tabouli,resplendent with pimentos and walnuts and tarted up with pomegranate molasses.
For this tomato salad,look for some good heirloom varieties to add different colours and shapes. Za'atar spices go particularly well with tomatoes and are also fantastic with roast lamb dishes.
I love making mujudara,a brilliant Lebanese dish of rice and lentils tossed with crisp,slow-cooked onions,and topping it with whatever is around - hot-smoked trout or salmon,or a quick grill of lamb,sausages or zucchini.