Eggplant Stew (Mnazalet batinjan)
Zaatar & Zaytoun
by Zaatar
1w ago
There are so many meat and vegetable combinations in Lebanese cooking that you'd think they might become repetitive. Yet each one has a distinct character and this mnazalet batinjan (eggplant stew) is no different. Mnazaleh (general term) is a type of stew that is baked in the oven and I suppose it's less runny than a yekhneh. This mnazleh has bell peppers and eggplants (aubergines) that are cooked with a gorgeous mince meat in a tomato sauce. My top tip for adding meat to any type of stew is to fry it off rather than boil it to get that delicious flavour. This is usually done in the early st ..read more
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Meat and Tomato Stir Fry
Zaatar & Zaytoun
by Zaatar
2w ago
There is a time and place for slow cooking and there is a time and place for a quick and flaming spicy high heat stir fry. This spicy Lebanese meat and tomato stir fry is known as an '2alayeh' which roughly translates to a fry up or a stir fry. You don't want the onions and peppers to melt into the meat, you want them robust and keeping their shape with a little char at the edges. This dish was so delicious and hearty I can't explain. It also uses many of the same ingredients as samke harra (spicy fish), which I would definitely give a go if you are a spice lover. [feast_advanced_jump_to] Ing ..read more
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Lebanese chicken marinade with yoghurt
Zaatar & Zaytoun
by Zaatar
3w ago
Everyone needs a basic chicken marinade with yoghurt, and this classic will have you covered for all your chicken needs. Lebanese chicken is not heavily spiced and it doesn't really need that many ingredients. Garlic, yoghurt and lemon juice will each contribute a different dimension of flavour. The yoghurt not only holds the other ingredients together, it also tenderizes the chicken. Chicken dishes represent the easiest type of cooking for me, as they simply involve making a marinade, roasting the chicken and turning it a few times in the oven. If you are a chicken lover like me, try out my ..read more
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Sweet and Salty Roasted Nuts
Zaatar & Zaytoun
by Zaatar
2M ago
I used to always get roasted nuts from special roasteries in Lebanon, but some years I couldn't get hold of them so I started making my own. You know when you crave something but never really think of making it... until one day you do and realize how silly you were for avoiding it. This is that recipe. And also, you can never get enough of the ones you love like the roasted almonds in the mix so this way you can just put in your favourites and leave out those horrid floury chickpeas! My version of sweet and salty roasted mixed nuts include cashews pecans and almonds, with maple syrup and fine ..read more
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Lebanese Spicy Fish (Samke Harra)
Zaatar & Zaytoun
by Zaatar
6M ago
Samke harra is a great little fish dish made with fried fish fillets in a spicy tomato relish. Now when I say spicy it's more than usual Lebanese spicy but still way less than Indian cuisine. I love how Lebanese "spicy" dishes come with a warning in their name like 'batata harra' just to let you know there is some chilli involved. Samke harra is one of those wow dishes that you can serve at dinner parties and everyone will think you are a superstar. If you love fried fish, you should also try out my fish in tahini sauce, and if you are an advanced cook have a go at sayadieh, the fisherman's r ..read more
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Lemon garlic steak with fries
Zaatar & Zaytoun
by Zaatar
7M ago
Lemon garlic steak with hand cut fries is an exciting recipe that's also super easy and delicious. This has become one of my go to after school weeknight dinners and is a hit with everybody including the little ones. The trick is to add the lemon garlic mix right at the end to prevent burning the garlic in the high heat. If you are a fan of the lemon garlic combination then why not also try my lemon garlic chicken and herb roasted salmon. [feast_advanced_jump_to] The Steak Buy the best cut of beef steak you can afford. I got flank steak which is a beautiful cut of meat, though you can also us ..read more
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Herby Salmon
Zaatar & Zaytoun
by Zaatar
7M ago
Herby garlicky salmon on a bed of potatoes and green beans is that recipe you need to get in your repertoire. The fact that it's healthy, quick and easy is just a bonus. The herb sauce, made with parsley, thyme, cilantro (fresh coriander) and dried oregano goes on the salmon right at the end as you don't want to overcook them. The great thing about salmon is that is has so much flavour it doesn't need much fuss to make it amazing. If you haven't tried our healthy baked salmon with tomato herb relish recipe, make sure you also give that a go. [feast_advanced_jump_to] Ingredients I've used a jo ..read more
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Kousa bil laban (zucchini in yoghurt sauce)
Zaatar & Zaytoun
by Zaatar
7M ago
Kousa bil laban is zucchini stuffed with rice and meat cooked in a warm garlicky yoghurt sauce. It's a big recipe your grandmother probably made, and can be daunting for many beginner cooks. The trickiest part is coring the zucchini (courgette) and once you do that successfully, the rest is pretty straightforward. Oh actually you have to make sure you don't burn the yoghurt sauce but that just needs a little patience. You can also check out my other popular recipe for stuffed zucchini; kousa mahshi, which is cooked in a tomato sauce but follows a similar process. In fact here on Zaatar and Za ..read more
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Kabsa (Meat and rice)
Zaatar & Zaytoun
by Zaatar
7M ago
Kabsa is a spiced riced dish served with either chicken or meat, and is a speciality of the gulf region in the Middle East. It is usually served on a bed of rice adorned with the protein of choice and assorted toasted nuts including cashews, almonds, pine nuts and pistachios. The essence of kabsa is an earthy warm tones as can be seen in kabsa spice mixes which usually contain cardamom, fennel and cumin. [feast_advanced_jump_to] Ingredients Sourcing high quality meat is the most important job where it is the star of the show. I have used fillet on this ocassion, though admittedly it is a bit ..read more
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Grilled chicken (Djej meshwi)
Zaatar & Zaytoun
by Zaatar
8M ago
Every year I develop at least one new chicken marinade to my collection and this one is sour and savoury rather than sweet and savoury. Somewhere in all the ingredients, some magic happens and you get the most delicious earthy zingy flavour. I can't pretend to explain it, but it just works. Just try it and see. You may also have tried my very popular easy chicken marinade that consists of the minimal ingredients. This one is more maximalist in nature. Of course there is the classic shish tawook too, most Lebanese bbqs don't stray too much from this but I love to experiment with chicken as it ..read more
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