Lebanese
If you haven’t tried this creamy tahini sauce on roast chicken, you’ve been missing out
Smothered in taratoor, this riff on a Lebanese dish should be more commonplace, writes the owner-chef of Melbourne’s Rumi restaurant.
- Joseph Abboud
Silverbeet, sausage and halloumi pies
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.
- 30 mins - 1 hr
- Karen Martini
Stuffed zucchini
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.
- 30 mins - 1 hr
- Jane and Jeremy Strode
Baked Lebanese lamb meatballs with peas and labna
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.
- 30 mins - 1 hr
- Karen Martini
Burghul, pimento and paprika salad
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.
- < 30 mins
- Bill Granger
Tomatoes, pickled cucumber, za'atar and yoghurt tahini dressing
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.
- < 30 mins
- Frank Camorra
Mujudara with smoked trout and dill
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.
- < 30 mins
- Jill Dupleix
Broad beans, green olives and yoghurt
Covering a table with the dips, flatbreads, grills and grains of the Middle East is such a beautiful way to eat. This springtime side dish, based around broad beans and artichokes, is a quick and easy contribution to that generous Middle Eastern table.
- < 30 mins
- Jill Dupleix
Original URL: https://www.theage.com.au/goodfood/topic/lebanese-lar