Salmon cakes are very satisfying when done right. I like them to be a little crunchy, zesty and light. I prefer salmon to other fish in fishcakes as it is distinct in flavour, colour and texture, holding its shape and making its presence known amongst the other ingredients. There's lots of good salmon around this... Read More The post Easy Salmon Cakes (Salmon Patties) appeared first on Zaatar & Zaytoun ..read more

It's cookie season!..and this is my latest winning recipe using brown sugar, melted butter and pecans for an extra chewy, thin crinkly cookie. You might also like my other favourite cookie recipe that uses chocolate and pistachios. I like a cookie recipe that involve minimal fuss and these don't need refrigerating or piping or cutting... Read More The post Best Chewy Brown Sugar Cookies appeared first on Zaatar & Zaytoun ..read more

Sometimes you just need a simple, clean, healthy stew to warm you up and this zucchini (courgette) stew is one you need to add to your list. Most Lebanese stews (also known as yekhnehs) start with an onion, 2 cloves of garlic and then you add the main vegetable and sauté with some olive oil... Read More The post Zucchini Stew (Yekhnet Kousa) appeared first on Zaatar & Zaytoun ..read more

This easy balsamic chicken recipe is so straightforward, and you will probably have a bottle of balsamic vinegar somewhere in your cupboard. A little bit of garlic, spices, yoghurt, salt and balsamic vinegar mean you can change up weeknight dinners without going out of your way. Many Mediterranean and Middle Eastern chicken recipes add vinegar... Read More The post Easy Balsamic chicken appeared first on Zaatar & Zaytoun ..read more

I had to recipe test this one a million times until I got the perfect thin chewy crinkly cookie. I don't want my cookies to be thick stodgy cakes in disguise; they should be beautifully thin and have crinkly edges round the side and be slightly chewy in the middle. If you are on the... Read More The post Best Thin Chewy Crinkly Cookies appeared first on Zaatar & Zaytoun ..read more

Since i've accepted the idea of going to the gym regularly, I routinely make this delicious chicken salad at least once a week. It's moorish, filling and delicious, but doesn't leave you feeling too heavy. My chicken salad does not run away from flavour; I have sun-dried tomatoes, pickles, pistachios with lots of crunchy gem... Read More The post Best Mediterranean Chicken Salad appeared first on Zaatar & Zaytoun ..read more

I'm kicking off my regional classics series with the very popular Egyptian Koshari. Koshari is a naturally vegan dish made with lentil rice (mujadara), pasta, a tomato sauce and crispy onions. It is topped with a garlic cumin vinaigrette (known as a de2a) to bring all the flavours together. You can also have optional chickpeas... Read More The post Egyptian Koshari Recipe appeared first on Zaatar & Zaytoun ..read more

Everyone needs a good sauce to go with their steak and my super simple sumac steak sauce comes together in minutes. It's buttery, lemony and tangy at the same time making it such a brilliant addition to any bbq or grilled meat dish. Sumac goes so well with meat and in Lebanon we often sprinkle... Read More The post Sumac Steak Sauce appeared first on Zaatar & Zaytoun ..read more

Roast chicken with lemon and thyme is a foolproof recipe that every home-cook should seek to perfect over their lifetime. I've used two baby chickens as I love their flavour, you can also do this recipe with one large chicken. Thyme is a beautiful herb and I've used both fresh thyme and dried thyme too, which has a more intense flavour and will give another dimension. I've also used lemon juice in the marinade and lemon slices to go inside the chicken almost as an aromatic. If you are a chicken lover then why not try my famous zaatar chicken recipe or my easy grilled chicken marinade. [feast_ ..read more

The Lebanese zaatar blend is one if the simplest to put together and only has 3 ingredients; zaatar, sumac and sesame seeds (no extra spices please). Zaatar is usually paired with olive oil to make a loose paste which you can dip bread in. Combine with extra virgin olive oil if eating right away and mild olive oil if cooking. The most common way Lebanese people use it is on manakish, which is a flatbread usually baked in a communal oven (furun). It also goes very well with tomato and mild cheeses such as burrata, and of course there is my famous zaatar chicken recipe. [feast_advanced_jump_to ..read more