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  • Lemon-cured sardines

    Lemon-cured sardines

    Utterly simple and with a speedy curing process, these sardines make a quick and easy light lunch with some crusty bread or an effortless starter as part of a larger menu.

    Now to love|Sep 27, 2018

  • Hummus bi calamari

    Hummus bi calamari

    The Middle Eastern favourite of hummus and minced lamb gets a makeover that's all about light and fresh flavours.

    Now to love|Sep 11, 2018

  • Eggplant lines

    Eggplant lines

    Miznon chef Eyal Shani is at his finest in this simple eggplant recipe with an unusual presentation.

    Now to love|Sep 08, 2018

  • Lamb meatballs with tahini and pine nut sauce

    Lamb meatballs with tahini and pine nut sauce

    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.

    Now to love|Sep 07, 2018