Lamb

This meatball recipe riffs on the Palestinian lamb siniyah, a dish of lamb baked with tahini. We’ve turned the lamb into meatballs and added crushed pine nuts to the tahini sauce for some more texture. To make this a full meal, try piling it all into flatbreads with sumac onions or serve a burghul salad on the side.

"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.”

Silverbeet and currants braised in wine make for a sweet-and-sour combination that's the perfect foil for the richness of lamb.

A cross between a salad and a main course, this is a certified hit from Melbourne restaurant Harley & Rose.

A big cut that will satisfy a crowd every time.

This simple stir-fry might be quick to prepare, but it's full to bursting with flavour, thanks to a heady mix of ginger, cumin, cinnamon and star anise.

A blend of lamb mince, bulghur and spices, these Middle Eastern meatballs are comforting in winter and make a great summer starter when you're entertaining.