Middle Eastern

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.”

Now to love|Sep 05, 2018

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  • 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.”

    Now to love|Aug 31, 2018

  • 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.

    Now to love|Aug 29, 2018

  • 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.

    Now to love|Jun 12, 2018