Ful akhdar bil shibit
500g broad beans (podded weight)
150g peas
juice of 1 lemon, or to taste
1 garlic clove, crushed
60g Greek yogurt
½ teaspoon sumac, plus more to serve
2 tablespoons chopped dill
small handful of mint leaves, plus more to serve
1 teaspoon dried mint
sea salt and freshly ground black pepper
extra virgin olive oil
Mana’eesh
300g plain flour, sifted, plus more to dust
1 tablespoon fast-action dried yeast
½ teaspoon sea salt
½ teaspoon sugar (any type)
150g natural yogurt
extra virgin olive oil
75ml lukewarm water
5 tablespoons za’atar
Tabbouleh
40g bulgur wheat
3 tomatoes
2 spring onions
150g parsley leaves
30g mint leaves
juice of 2 lemons
4 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper
Mussakhan
1kg chicken thighs and drumsticks, skin on
3 tablespoons extra virgin olive oil, plus more to serve
½ teaspoon ground cumin
½ teaspoon ground allspice
¼ teaspoon ground cinnamon
1 ½ tablespoons sumac, plus more to dust
juice of 1 lemon
4 garlic cloves, crushed
sea salt and freshly ground black pepper
2 large red onions (about 500g), finely sliced into half-moons
2 tablespoons pine nuts
1 tablespoon light olive oil
to serve chopped parsley leaves
Jazar mashwi bil laban wa a‘shab
1kg mixed rainbow carrots (ideally purple, white and orange)
3 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper
3 tablespoons natural yogurt
1 garlic clove, crushed
1 teaspoon finely chopped fresh dill, or ½ teaspoon dried dill
1 teaspoon dried mint
½ teaspoon nigella seeds
¾ teaspoon sesame seeds