Middle Eastern

Greg Malouf’s baharat lamb shoulder with onions and moghrabieh

"Lamb rubbed with spices and cooked slowly is quite a traditional preparation in the Middle East,” says Greg Malouf. “Served with moghrabieh, giant couscous, this is a great dish to put in the middle of the table with some yoghurt and away you go.”

Four folded pastry triangles on a piece of brown paper, laid on a white round plate, on a black background.

Rumi’s prawn börek

“Filled pastries have a very long history in the Middle East,” says Joseph Abboud. “The original, sanbosag or sanbusaj, became samosa in India, sambousek in Lebanon and sambusa in Ethiopia, to name a few. Börek, which are a great snack, are another.”

Roasted pumpkin with zhoug

Zhoug is a hot green sauce from Yemen that’s often added to soups and stews for a fresh and fiery finish. Here we’ve paired it with sweet roasted pumpkin for a no-fuss side that’s a winner with chicken.

Torshi and makdous

Pickled vegetables and oil-cured eggplant make a winning starter that's easy to prepare ahead.

Greg Malouf’s burrata with broad bean and chickpea stew

Greg Malouf's take on ful medames, with the addition of creamy burrata.

Toum with quick za’atar flatbread and haloumi

Not familiar with toum? Don't worry - one scoop of this dip and you won't be able to forget its luxurious texture and heady garlic notes.

Our favourite dishes: June 2018

In honour of our first-ever Middle Eastern issue, we share our favourite plates inspired by the region's cuisine, from Israeli breakfast plates to shawerma-stuffed pita.

Maha

REVIEW Maha is Melbourne’s buzziest Middle Eastern restaurant: a cave-like space splashed in copper and gold that attracts celebrities and celebrating diners in equal measure. Underpinning the atmosphere is the excellent service (credit to the sommeliers for making great wine matches with labels from Chile to Israel) and Shane Delia’s modern take on Middle Eastern […]