Labneh with sumac
How to make labneh with sumac at home: strained yoghurt, straining time, which yoghurt to choose, serving it with olive oil and za’atar, and ideas for a Lebanese mezze.
Lebanese and Middle Eastern cuisine
Our Lebanese and Middle Eastern recipes: labneh, sumac fattoush, baked falafel and musakhan, with fresh and tangy flavours.
Sumac chicken with onions (musakhan)
Musakhan, roast sumac chicken on flatbread with meltingly soft onions, the great Palestinian festive dish: our homemade recipe, the secret of the onions and our tips.
Sumac chicken with onions (musakhan) Read More »
Fattoush salad with sumac
Fattoush, a crunchy Lebanese salad with toasted pitta bread and sumac, ready in 30 minutes: the authentic recipe, the pomegranate molasses dressing and our tips.
Fattoush salad with sumac Read More »
Baked chickpea falafel (the authentic way)
Real homemade falafel with soaked raw chickpeas, baked with very little oil: the secret of soaking, our tips for crispy falafel, and a tahini sauce.
Baked chickpea falafel (the authentic way) Read More »
Herby chickpea croquettes with tahini sauce
Herby chickpea croquettes, the easy cousins of falafel, ready in 35 minutes: how they differ from falafel, how to make them hold together, and a tahini sauce.
Herby chickpea croquettes with tahini sauce Read More »
Sumac, a red berry with a lemony taste, is the signature of many dishes from the region. It flavours fattoush, a salad of toasted bread and crunchy vegetables, and musakhan, a chicken dish with melting onions from Palestine. Labneh, a fresh cheese made from strained yoghurt, is served as a mezze with a drizzle of olive oil. Baked falafel and herby chickpea patties complete the table. These dishes are made for sharing, as a starter or a full meal.