• Eat Your Books

  The Preview on this book is from the US edition.

Notes about Recipes in this book

• Hassan’s easy eggs with za’atar and lemon

  • Zosia on June 25, 2020

    This was a tasty way to liven up a boiled egg. The cooking method didn't work for me and resulted in runny yolks.

  • joneshayley on July 12, 2020

    Very nice , a little different to usual eggs

  • KarinaFrancis on October 04, 2020

    A really different way with eggs, I loved the lemon za’atar dressing. Glad we made some flatbread to mop up the eggs and dressing. Will make these again

  • Lepa on December 29, 2020

    This is delicious and easy. We ate it with warmed pita. As @Zosia noted, the directions resulted in a very runny egg which is also very good) so I'd either use your favorite for soft boiling eggs or add another minute to the cook time (7 minutes?)

  • Indio32 on September 26, 2021

    Made this for myself as a Sunday morning breakfast as everyone else was a bit skeptical. Accidentally did 7 minute eggs but reading other people's notes that was probably a good thing as the yolks were beautifully jammy. My only issue was when looking at the recipe image in the book there appears to be little to almost no olive oil used, yet the recipe calls for 3 tbsp. Will definitely cut down on that next time. Anyway, would make a great light lunch with some flat breads/pita/toasted sourdough etc Will make again.

  • bernalgirl on October 02, 2022

    So easy and more than the sum of its parts. I served these with roasted eggplant, a cucumber salad, and sourdough toast for a very enjoyable weekend breakfast.

  • rmardel on October 06, 2022

    Easy and fast and somehow more appealing than either a plain soft-boiled or hard-boiled egg. I served this with some baba ganoush, mozzarella, and toast. I see many possibilities.

  • ezwriternc on September 22, 2023

    I made hard boiled eggs and used the dressing. Very satisfying and fun way to dress up the eggs.

  • Happykikkers on September 27, 2024

    Only made half the recipe because we were only 2 people and had only half the ingredients. 5-6 minutes was way too short and the eggs were very runny. Not a big deal, but in no way were these going to be torn without making a mess. Not sure if I liked the flavour but it was something different to try. Husband liked them. Used Urfa flakes.

  • treay on May 31, 2025

    They were quite nice but not exceptional. I didn't have spring onions so I used parsley instead.

  • nicole_lmgml1 on January 20, 2026

    Lovely and simple! But my eggs were way too soupy after only 6 mins. Cook the eggs to medium-firm; I use a low simmer for 8-9 mins to achieve that.

• Fruit and yoghurt with sesame crumble and tahini-date syrup

  • Ganga108 on January 10, 2022

    Nice crumble! It would go well with stewed apples if cinnamon was added. I added my dried orange pieces. Next time I will use less sesame. I didn't blitz it but would also be nice to do that. It needed to be cooked longer. The combination of yoghurt, sauce, crumble and fruit is divine. Also the left-over crumble made a great mid-afternoon nibble the next day - just as it is.

  • ricki on February 26, 2022

    We both enjoyed this, and I'll be making it again. Left in chunks, no blitzing. Recipe made enough granola for several breakfasts, about 5 cups. Used a coarse but not chunky almond butter instead of peanut butter. Watch carefully -- it quickly went from not quite done to burnt around the edges.

• Scrambled red shakshuka

  • amandabeck on March 29, 2021

    Tasty. Made extra peppers and saved them overnight to eat for a second shakshuka the next day.

  • jenburkholder on December 17, 2021

    Solid, basic shakshuka. We used canned tomatoes for the large and didn’t scramble. The marinated feta was a nice touch, but it needed a lot more of it than listed in my opinion.

  • JJOca on June 12, 2023

    Also used tinned tomatoes and added a couple of teaspoons of sugar to manage their acidity - used whole eggs too. Delicious and filling.

• Green shakshuka

  • Barb_N on July 20, 2020

    I made this to rescue 2 bunches of red chard, and 2 bunches of arugula from oblivion. The red stems added contrast, but it was otherwise very green. I had to sub a yellow onion for leeks, and use dried dill but otherwise followed as written. My SO declared this “the best shakshuka ever”.

  • Foodycat on July 21, 2020

    I thought I was going to lose the will to live, preparing all the chard. It took a lot longer than I anticipated! Really delicious, although I just now realised that I forgot to add the lemon juice.

  • jenburkholder on June 29, 2021

    This was fine, and a decent way to eat up a garden chard surfeit, but we really prefer regular red shakshuka by quite a bit.

  • Barb_N on February 23, 2026

    I borrowed a couple elements from the scrambled red shakshuka on the adjacent page. I liked the idea of scrambled eggs to ease the pressure of intact and perfectly done yolks, but it did not turn out as I imagined with rivers of egg. I served with marinated feta and that was a winner!

• Ful medames

  • Ganga108 on April 09, 2022

    I began with Roden's recipe for Ful Medames in The New Book of Middle Eastern Food, and checked this recipe for cooking notes, seasonings and toppings. See that recipe for notes on the resulting dish. Extremely delicious!

  • Stephenn31 on December 08, 2024

    A really easy brunch dish. I didn't have the avocado, but the tomato with lemon and sumac onions were great all the same. Will make again.

• Warm hummus with toasted bread and pine nuts (Fattet hummus)

  • Rutabaga on November 10, 2020

    This was really delicious! As usual, my husband and I enjoyed it more than the kids - they liked the chickpeas, but were less enthused about the pita chips that were mixed with the hummus (they thought they were too soggy). Still, it was a successful family meal overall, and a great mix of flavors and textures. I used freshly made seasoned pita chips that I bought from the farmer's market.

• Hummus: two ways - kofta version

  • Veganbaksels on May 22, 2020

    Used veggie minced meat to make it vegan, added a bit of breadcrumbs to the mixture. We loved it!

  • bernalgirl on January 31, 2025

    I just made the kofta mixture to go with leftover hummus from a party. I ran out of time to roll meatballs and am glad I opted to brown it unformed — as written this is quite bland. I added 1 teaspoon each salt and ground cumin and coriander, and 1/2 teaspoon each Bursa chile and dried mint. Much better, and great on warm hummus.

• Hummus: two ways - aubergine version

  • patioweather on June 28, 2022

    I ended up with more eggplant than hummus by a long shot, and the eggplant primarily tasted of grease. I must have used WAY too much eggplant. If I had used less, the ingredients would be more evenly distributed. Also, there was just no way my nutribullet was going to get the hummus as smooth as expected. Running it for five minutes would cause it to explode.

  • roma_pg8lm5 on February 02, 2026

    Best hummus recipe!

  • pixie_brsj1p on May 03, 2026

    Incredible. Best with palestinean tahini.

• Warm chickpeas with green chilli sauce and toasted pita (Musabaha)

  • SheilaS on October 15, 2022

    I wasn't sure I'd like this but everything works together really well - earthy chickpeas, creamy tahini and yogurt sauce, crispy toasted pita and that tangy green sauce that absolutely makes the dish. I added some cilantro to the sauce and liked it but it's the freshness and acidity that perk everything up.

  • Boffcat on June 01, 2024

    The chickpeas are both simple and good. I didn't think the green chilli sauce added much the first time I made it, so I haven't bothered with it since.

• Sweet and spicy seeds and nuts

  • EmilyR on June 20, 2020

    These nuts are very good and really easy to make. My kids also loved them... after making a double batch only about 1/2 a cup was left at the end of the evening.

  • SpatulaClark on July 09, 2020

    Good spice blend. Flexible to use with whatever nuts are on hand, even some dried fruit - most types have worked well.

  • KarinaFrancis on December 12, 2021

    I wasn’t a huge fan of these, probably not a repeat for me

  • bernalgirl on October 04, 2022

    These are addictive, the interplay of sweet, salty and curry is just lovely. I doubled the recipe and didn’t have as much raw cashews as I thought so I added a cup of slivered almonds, which will be perfect on a beet and goat cheese salad tonight but is less great for nibbling. I followed the directions on decreasing sugar when doubling, next time I’ll do the same for the salt. I am an absolute salt fiend and these are a shade salty to my taste. I definitely plan to keep these on hand to improve salads, cheese boards, and possibly a bowl of yogurt.

  • cjxn on May 01, 2022

    I substituted 1tbs cane syrup for 1tbs of the brown sugar. (I regularly substitute cane syrup for sweeteners.) The nuts are a perfect mix of spice, salt, and sweet. Excellent recipe.

  • pattyatbryce on October 31, 2022

    Super easy and tastes like so much more. Great for guests, but double that batch!

  • Oxfordcook on January 01, 2023

    I followed instructions to only use half the sugar if doubling batch, and they were way too salty. Made single batch and they were perfect. Definitely agree with earlier comment to halve the salt as well as well as the sugar, if doubling the nuts and seeds.

  • Schooffiecooks on March 31, 2026

    A recipe to make again and again!

• Rice tabbouleh (Tabbouleh ruz)

  • Zosia on June 16, 2020

    I really liked this version of tabbouleh. It had the bright herbaceousness you expect as well as the unexpected warmth of cinnamon and allspice.

  • joneshayley on July 02, 2020

    Nice enough but slightly medicinal with the parsley and sumac combination . The children hated it

  • Foodycat on July 06, 2020

    I don't like rice salads but I really liked this. I didn't have enough parsley but the flavours were wonderful. Probably won't replace the way I usually do a burgul tabbouleh though.

  • Astrid5555 on August 29, 2020

    Made with couscous instead of basmati rice as suggested. A lot of chopping going on but so worth it! Does not keep well, so make sure to eat on the same day as made.

  • treay on November 26, 2024

    Very enjoyable!

  • shylastrath on October 05, 2022

    Used quinoa and 1/4 the fresh herbs.

• Chopped salad: three ways - original version (Salata Arabieh 1)

  • Zosia on June 20, 2020

    My family and I love this type of salad and I make it often. This variation with red peppers and green chiles was particularly good. I served it with the spiced chicken arayes from the book.

  • Foodycat on July 24, 2020

    I took the advice of people in the Eat Your Books cookbook club to increase the garlic, but I kept the herbs as written. Delicious! Very fresh. We had it with some grilled homemade merguez sausages and it was a perfect summer salad.

  • aargle on October 17, 2020

    Loved this salad - so zingy and fresh. Added some kalamata olives and served this with Moussaka which worked really well.

  • amandabeck on March 29, 2021

    So much chopping. To make it even more authentic, I chop up the lemon in small bits (peel and all) as several Arab friends have taught me and put those in the salad too, not just the juice.

  • Ganga108 on June 28, 2021

    Easy, gorgeous, delicious, beautiful salad. Added preserved green peppercorns, radishes and preserved lemon as well. Used a chilli paste. Made with the Tahini-Sumac option. Lovely.

  • FJT on August 26, 2021

    As everyone else has said, this is lovely. Served with courgette fritters and some natural yoghurt.

  • senzler on May 15, 2022

    Such a great salad. Fresh and crunchy

  • pamacea on June 23, 2024

    I made the yogurt version of this salad. Halved the recipe as I cook for one; ate it as a meal. It was refreshing, delicious, and simple to make! Every recipe in Falastin I have tried since getting the cookbook has been excellent.

  • bernalgirl on October 30, 2022

    Wonderful with in-season tomatoes, the lemon is key to bringing out all the flavors. I prepped the cucumbers, peppers, and green onions in advance to cut down the amount of prep at dinner time, and also salted and drained the cucumbers. I have a collection of tomato-cucumber-herb salad favorites and this deserves a place among them.

  • anya_sf on March 23, 2024

    I used what I had: 3 Persian cucumbers, 1 yellow bell pepper, ~400 g tomato, 1 serrano chile (seeded), much less green onion and herbs. 2 Tbsp each lemon juice and oil seemed right. Delicious, fresh tasting accompaniment to kefta.

• Na‘ama‘s buttermilk fattoush

  • EmilyR on June 22, 2020

    A nice summery, light, but flavorful salad. Make sure that bread is stale or dried out, because it definitely soaks up the buttermilk dressing. I even ended up pouring off some of the dressing because it was puddled up in the bottom of the bowl.

  • amandabeck on March 29, 2021

    This was great. I made a few adjustments: I added romaine to it and toasted the pita until it crisped up beforehand. I didn't have buttermilk so I used yogurt, and mixed all the dressing components (lemon juice, ACV, sumac, salt, pepper, garlic, and olive oil together). I didn't dress the whole salad and saved some for the next day, where the dressing developed even stronger garlic flavor and tasted even better.

  • Barb_N on August 09, 2021

    I had to scale this to my scanty amount of cucumber. Served with roasted fig, onion and radicchio from same book.

  • bernalgirl on October 17, 2022

    This was a great salad, so glad I made it before the summer tomatoes go away. Next time I would combine the tomatoes, pepper, salt and lemon juice about 10 minutes before combining the remaining ingredients to heighten the flavors. Can’t wait to return to this one next year.

  • pamacea on December 14, 2025

    Very nice, and the flavour combination is refreshing. I very often substitute zucchini for cucumber for texture, which worked well in this dish.

  • TheresaH on March 22, 2026

    Everyone loved this salad. It’s quite delicious.

• Beetroot and sweet potato dip with pistachio bulgur salsa

  • Nancy402 on June 23, 2020

    Delicious, particularly with fresh home-made pitas, also from Falastin. The bulgar pistachio “sauce” is also excellent on its own.

  • dc151 on September 05, 2020

    I really enjoyed this, plus the carnivores in our house actually ate it too! The topping made this dish.

  • clkandel on September 25, 2020

    Really enjoyed this dish. The cinnamon and allspice flavor is reminiscent of pumpkin pie. I felt this would serve 6-8, not 4, as part of a mezze platter.

  • KarinaFrancis on October 24, 2020

    Ok I confess I used vacuum packed beets but I did roast the sweet potato. This was a big hit with the family and it’s as delicious as it is striking. I agree with dc151, the topping really makes the dish

• Labneh

  • EmilyR on June 29, 2020

    I love labneh and use it often. Unfortunately I am in the process of moving and have discovered the Midwest doesn't have this at an every day grocery like in LA, so I had to find a Middle Eastern grocery. They didn't have labneh, but had laban. I though it could be a variant... it turns out it's not. It's more of a liquid yogurt, however I used it for this recipe and it worked. While I tend to be a purist, if you have access to labneh I'd just buy it instead of making this.

  • Astrid5555 on August 29, 2020

    Easy to make, very good.

  • rmardel on August 16, 2024

    Excellent recipe for labneh. I can get labneh at local middle eastern markets, however it is always labneh made from cows milk. The middle eastern markets carry goat and sheep yogurt however and so I use them to make the labneh, which means that my grandson, who is allergic to cow dairy, can also enjoy it.

• Cauliflower and cumin fritters with mint yoghurt

  • Zosia on June 30, 2020

    A little cinnamon-forward but tasty. Perhaps the (optional) mint yogurt would have been a better match than the lemon wedges I served them with. We liked them best hot and crisp. My batter wasn't particularly loose even with 2tbsp extra water, which I put down to my high-protein Canadian flour and I could have fried them in far less oil, maybe 1/4 cup. Yield was 14 with a 3 tbsp scoop.

  • KarinaFrancis on September 06, 2020

    We really enjoyed these, but I’m always keen on fritters, the silver fox needed a bit of coaxing to try these and ended up a convert. I cooked the cauliflower for 5 minutes and the stalks were resistant to mashing, so I gave them a chop and all was well. Next time I might add a bit more parsley as it got a bit lost. I highly recommend the yogurt accompaniment.

  • Astrid5555 on September 21, 2020

    So good, even my veggie-resistant boys happily ate these. I gave the cooked cauliflower florets a quick whirl in the food processor (no way I could have mashed them by hand) and added some of the baharat fish spice mix from the same book instead of the single spices as well as much more water than noted in the recipe to loosen the batter.

  • joneshayley on September 07, 2021

    Very nice fritters and easy to make although mine didn’t shape as well as other photos

  • Ganga108 on November 06, 2021

    The recipe for Cauliflower and Cumin Fritters appears in 2 books from the Ottolenghi family – Falastin by Sami Tamimi, and Ottoleghi by Ottolenghi and Tamimi. They are some of the **most delicious** fritters that we have made. The soft bite of the cauliflower with the spices is a warming mouthful that you won’t forget quickly. They are the sort of fritter you can have for a meal, as a snack (make them smaller), or packed in a lunch or picnic box. Or shove them into some pitta bread with hummus and tomato for a great afternoon filler with a cuppa tea. They keep a couple of days in the fridge (think – after school snack), and are best eaten either at room temperature or heated slightly in a warm oven. The batter will also keep a couple of days in the fridge if you want to cook on demand.

  • FJT on November 09, 2021

    Another vote for this recipe!

  • aeybkme on September 09, 2023

    Delicious! I added some feta that needed using up.

  • jenburkholder on June 06, 2022

    Good! Even enjoyed by a non-cauliflower-lover.

  • hlange on October 13, 2023

    These had some interesting flavors but were not something I'd make again. They never actually become crispy and were rather sponge-like in texture even fresh off the stove. The sauce was good, it reminded me of a different spin on tzatziki.

  • Acarroll on January 23, 2022

    The flavors were great. But the fritters were oily - maybe our fault, maybe oil wasn't hot enough. And fresh mint would be much better than dried in the yogurt.

  • Dinovino on May 25, 2024

    Chickpea flour and coriander , make this GF and super tasty.

• Roasted red pepper and walnut dip (Muhammara)

  • KarinaFrancis on July 05, 2020

    A few more steps than my usual recipe for Muhammara but very delicious.

  • Astrid5555 on August 29, 2020

    Delicious, makes a big batch. Would cut the peppers next time before roasting because it was quite difficult to get rid of the seeds afterwards.

  • mpo on February 28, 2021

    Agree that this is delicious but also makes such a big batch, that cutting the recipe in half would still leave plenty. I made hummus too, along with this dip for appetizers, and everyone wanted this one over the hummus.

  • michalow on September 20, 2023

    Nice bright flavors. Very fresh tasting even though I used entirely pantry ingredients (including jarred peppers). I was surprised how different it tasted than the muhammara I usually make (a recipe from Clifford Wright, which is simpler and quicker than this one). I added more Aleppo pepper, walnuts, and pomegranate molasses to bring it more in line with my expectations, but it truth it was already delicious before my meddling.

  • Lsblackburn1 on October 03, 2023

    I used Italian red peppers for this. Makes a lot but very tasty.

• Roasted figs and onions with radicchio and goat‘s cheese

  • clkandel on July 09, 2020

    I didn't have radicchio or arugula, but did have fresh from the garden frisee so I subbed with that. Salad was still delicious!

  • Foodycat on July 13, 2020

    My radicchio was a bit past its best, so I shredded it and roasted it with the figs and onions. Lovely combination of flavours!

  • Barb_N on August 09, 2021

    I made a cheater’s version of this, tossing it all in one pan (figs, onion, radicchio) with the dressing. Did not add arugula or mint. I served this with chèvre on crostini, reminiscent of Vivian Howard’s roast figs from Deep Run Roots.

  • Dinovino on March 29, 2026

    Delicious combo. Basil works well in place of mint

  • amandabeck on October 14, 2022

    Delicious salad and delicious dressing. Roasted some extra figs for my oatmeal the next morning.

• Labneh balls (Labneh tabat)

  • joneshayley on July 12, 2020

    I wasn’t a fan of these, as I found the coating overpowers the labneh

  • Astrid5555 on August 29, 2020

    If you have the labneh balls ready, quick to make. Used 3 different coatings, a mixture of black and white sesame seeds for the spice-averse, Aleppo chilli flakes and za’atar. Nice addition to a mezze spread. Used my smallest cookie scoop to shape into balls, this way made around 30.

• Baby gem lettuce with burnt aubergine yoghurt, smacked cucumber and shatta

  • Foodycat on July 14, 2020

    I used green shatta so mine didn't have the striking colour of the one in the picture. I also fiddled the quantities to make it feed two people. Lots of different textures and flavours, but next time I will add more lemon juice - it just needed a bit more acid for my taste. I'll make the burnt aubergine yoghurt on its own as a dip, too.

  • amandabeck on January 16, 2021

    It was quite a bit of work to assemble each of the parts for this salad, and agree with another note here that it needed more acid, and maybe some salt too. I would make it again if it weren't so involved, but for the amount of time it took probably a one and done for me

  • Tealismyname on February 28, 2022

    I did this with quite a few shortcuts. I bought babaganoush and then used that to make the yoghurt and was able to find shatta at my lebanese store. Came together quickly :D

  • KarinaFrancis on November 17, 2022

    Yum! There is definitely a bit of work involved but I can see how you could get a similar result with some shortcuts. Agree with previous reviewers, it could use some acid

• Shatta (red or green)

  • Foodycat on July 15, 2020

    I used jalapeno chillies, which would usually give enough of a kick, but I found this disappointingly bland. I will try again with a hotter variety.

  • Maefleur on July 17, 2020

    I made both the red and green with home grown chilies. The red was with all serranos and the green, a mix of serranos, jalapeños and hot banana peppers. The green is somewhat hotter and the red a tad sweeter. Both are nicely spicy, but not overwhelming and will be a constant in the fridge.

  • KarinaFrancis on July 27, 2020

    I made the green version and it grew on me the more I used it. I used the nutribullet to chop it which made it into a sauce before I knew what had happened. Next time I'll use a mini processor/stab blender so I can control the chunkyness

  • jenmmcd on August 29, 2020

    Made the green with jalepenos. My chilis were very spicy, so it's got a great kick and I'm quickly becoming addicted to it. I've put it on everything I can think of since I made it and will definitely try the red and make it again.

  • Schooffiecooks on December 11, 2021

    Always a jar im my fridge! Taste good on almost everything you want to spice up.

  • catmummery on December 31, 2021

    i have a jar on the go at all times. have changed things a little over time - now leave the salted chopped chillies out at room temperature for 1 - 2 weeks before draining and adding the acid. It really adds to the complexity and takes out any sharp notes. totally addicted to this stuff.

  • rmardel on March 13, 2023

    This is fabulous and a new pantry staple in our house. I let mine ferment for 2 weeks before draining, and although this was accidental, I will continue to make it this way. I also us used a nutribullet because it seemed like such a small amount but it turned into a sauce too quickly. I'll still use this, and I already love it, but will do it differently next time.

  • ezwriternc on January 01, 2024

    Good flavor but i have to admit I didn’t let the chilis steep for 3 days. I used them day of. I’ll definitely make this again.

  • snackbaby on November 25, 2023

    staple here too! goes with everything and yet tastes very much of itself always

• Spicy herb salad with quick-pickled cucumber

  • Astrid5555 on August 29, 2020

    Made as part of a mezze spread, as promised “packed with flavor” from the different herbs and spices. Nice to look at because of the cucumber ribbons made with a vegetable peeler.

• Roasted aubergine, feta yoghurt, Aleppo chilli and pistachio

  • Astrid5555 on August 29, 2020

    Perfect make ahead recipe. Makes a big batch of feta yoghurt. Make sure to bake enough eggplants, because they will be gone quite quickly. Everybody love them.

  • Running_with_Wools on May 17, 2021

    Easy, fast, and really good. Excellent way to prepare eggplant.

  • bernalgirl on October 31, 2022

    A very easy recipe that lends itself to advanced prep. I roasted eggplant and sweet potatoes in the morning and brought them to room temperature while making the feta yogurt. I thought the proportions of the feta yogurt were off, I wanted more feta and also added onion powder and more salt. I would also use plain rather than Greek yogurt next time to achieve more of a drizzle rather than blobs of sauce. That said this was absolutely delicious and I plan to make it all winter with squash and sweet potatoes and to add zucchini to the eggplant next summer.

  • DePollepel on August 26, 2021

    delicious!

  • metacritic on January 20, 2024

    Exceptionally good; exceptionally easy. A perfect roasting technique and the whipped feta + yogurt is a terrific enhancement.

  • snackbaby on November 25, 2023

    easy and absolutely delicious. perfect little dish.

• Chopped salad: three ways - yoghurt version (Salata Arabieh 3)

  • Rutabaga on December 23, 2020

    This was the first version of this salad I tried. It's a nice, cooling dish to serve alongside rich or meaty foods. In our case, it accompanied a falafel meal, where it was a nice contrast to the tahini sauce served with the falafel.

• Chopped salad: three ways - tahini version (Salata Arabieh 2)

  • Rutabaga on December 23, 2020

    This salad is versatile and works great served with almost anything. Since I was making another dish that included yogurt, this was a nice contrast. The flavors are bright and fresh, and the tahini gives it just a hint of richness without overwhelming the other ingredients.

  • amandabeck on February 20, 2021

    traditional Arabic salad, plus tahini makes everything better. Lots of chopping so find a good sous chef!

  • Ganga108 on June 28, 2021

    Easy, gorgeous, delicious, beautiful salad. Added preserved green peppercorns, radishes and preserved lemon as well. Used a chilli paste. Made with the Tahini-Sumac option. Lovely.

• Winter tabbouleh with a blood orange dressing

  • amandabeck on February 20, 2021

    No blood oranges this season so I subbed regular oranges. It makes quite a big salad. Good side salad for a Palestinian feast, and kept well for lunch the next few days.

  • kate_8v3dzp on March 15, 2026

    Really delicious but so much work to prepare

• Green tabbouleh (Tabbouleh khadra)

  • Apollonia on March 28, 2021

    I liked the extra heft of the greens in this (we used cabbage), as well as the warm spices against the cool herbs. I prefer a little more grain in my tabbouleh, so I used more than called for, and the dressing amount was still fine. Simple, delicious.

  • amandabeck on April 18, 2021

    This is a fine tabbouleh.

  • meginyeg on February 12, 2024

    This was great. Loved the flavour.

  • Zosia on September 18, 2022

    I substituted couscous and wheat berries for bulgur and added cucumbers. Delicious!

  • Ganga108 on April 27, 2024

    I am off wheat/gluten at the moment so am making tabbouleh with quinoa. It is not the same, of course, and I love bulgar, but needs must. Loved the flavours in this tabbouleh version.

  • Ganga108 on October 10, 2024

    Made again, with cabbage this time, and quinoa as the base. Excellent.

• Roasted cauliflower and burnt aubergine with tomato salsa

  • amandabeck on April 30, 2021

    Honestly, I was not sure how this would taste since it seemed like a somewhat weird combination, but it ended up being delicious for dinner and nice leftovers for the next day! Makes a great lunch with some added protein , such as some chickpeas or a hardboiled egg.

  • domechef on August 13, 2021

    This is very good. Really enjoyed it and will surely make again soon. I think thoroughly draining the eggplant pulp before marinating is key to avoid a watery base.

  • snackbaby on November 25, 2023

    lots of components here that to me did not quite come together. not my favorite dish in this (otherwise absolutely spectacular) cookbook: a bit too much effort for the pay off.

• Butternut squash m’tabbal (M‘tabbal qarae)

  • sayeater on November 03, 2021

    Goodness this was delicious! I would have never thought about winter squash in what I usually call baba ganoush, but it was a perfect slightly sweet addition, especially with the mellow tones of the roasted garlic and smokey eggplant. I could eat the whole thing! Used an acorn squash instead of butternut. This will be a new fall favorite!

  • TrishaCP on November 10, 2021

    This was an interesting combination of vegetables. I think it is best with the savory toppings (olive oil, spring onions) to work with the sweetness of the squash (I used butternut).

• Aubergine, chickpea and tomato bake (Musaqa’a)

  • Jane on September 12, 2021

    I did enjoy this though I think it would work better as a side rather than the main dish, or at least for non-vegetarians/vegans. I did go off-piste a little as I didn't have enough eggplant so added a zucchini to the roasted veg and also squeezed in some Sun Golds on the top.

  • Astrid5555 on September 27, 2020

    Excellent! Had some tomatoes and eggplants that needed using up, great recipe to do so! Served with rice. Already looking forward to the leftovers for lunch tomorrow.

  • aargle on May 01, 2020

    I did not have really high expectations but had eggplant and tomatoes that I wanted to use. I was delighted with the outcome and the fact the whole family demolished it and praised the dinner - it did help that I served it with some very nice sausages. Will repeat!

  • Dinovino on October 15, 2023

    Tinned fava beans work in place of chickpeas, was a little short on aubergine so added a little courgette, excellent recipe.

  • chawkins on August 01, 2024

    Delicious but somewhat time consuming. I made half a recipe with garden eggplants, tomatoes, peppers and onion. Also started with half a cup of dry chickpeas that I cooked in the IP for 40 minutes. Served with grilled sausage.

  • Rinshin on March 22, 2024

    I followed the recipe without changes and I would not change a thing. It is superb as it is. Takes some time baking in stages so best to give two hours for prep and baking. Served with pork rib and cheese biscuit. Goes great with sweeter full body red wine like zin. Photo added.

  • dc151 on March 19, 2021

    One of my favorite meals ever!!

  • StokeySue on November 15, 2021

    I really liked this version of Musaqa'a, and following the instructions I cut thicker slices of aubergine and baked them at a higher temperature that I would have done if not instructed, I find this book is adding lots of little tweaks like this to my technique. I did have to tweak the spicing a little as I can't eat some spices currently

  • Mayandbill on February 14, 2021

    Simple and tasty with a lovely, spicy, cinnamony warmth. Used red rather than green peppers as that’s all I had so probably sweeter than intended.

  • Tee.Tee on August 16, 2020

    This was so flavorful! Easy to make and better leftover. Will be doing repeats of this deliciousness.

  • clkandel on July 15, 2020

    Love the flavors of this dish. Easy to assemble early in the day and then just bake later for dinner. Served this with the Za’atar bread (Aqras za’atar). Great combo.

  • pamacea on June 22, 2024

    Perfection! I only eat meat on weekends (my nod to doing more for then environment while being too undisciplined to give it up altogether) so I substituted ground beef for chick peas, but will definitely make the chick pea version for mid week meals!

  • catmummery on November 25, 2023

    this is super simple to make, just takes cooking time but worth the wait - lovely rich flavours; lovely comforting winter supper - had with some merguez sausages but could easily have as standalone dish. Looking forward to the leftovers!

  • et12 on March 23, 2025

    Some nice, fresh flavours here. I would put just a bit of salt on the tomatoes before popping them in the oven next time.

• Spiced chickpeas (Balilah)

  • SheilaS on October 21, 2022

    Made this to bring to a last minute gathering and it was a big hit with everyone trying to guess the ingredients. Looks very pretty with the thin lemon slices, fresh herbs and red onion. Leftovers were still delicious the next day though the herbs weren't as bright so if making far ahead, I'd hold them out.

  • mcvl on February 20, 2021

    OK, I've been experimenting with balila recipes, and this one will be the basis for future versions. The treatment of the lemon is cheffy, but such a big payoff. Leaving the scallions raw and cooking the chopped onion makes for better lusciousness.

  • Apollonia on April 02, 2021

    Very tasty and quick. The chopped lemon was great.

  • Astrid5555 on August 29, 2020

    So delicious, big hit. Will become part of my regular salad rotation. A must try if you like chickpeas.

  • bernalgirl on October 30, 2022

    As others said, absolutely bright and delicious, a welcome addition to yhe table for a big family dinner. Knowing my family, I didn’t use the raw lemon, instead adding preserved lemon, which everyone loved. I plan to make a smaller batch with raw lemon to see how it goes.

  • KarinaFrancis on February 23, 2021

    Great back pocket recipe with lots of scope for variations. I had a finger lime in the fridge so I used that instead of chopped lemon.

• Pan-fried okra with tomato, olives and haloumi (Bamia bil siniyhe)

  • kari500 on October 06, 2020

    Not appreciated by the carnivore in the house. I think it is asking a lot of okra to carry a main course, but thoroughly enjoyed it. I think you could easily sub other vegetables here - green beans and broccoli come immediately to mind; probably cauliflower too. There is lots of oomph from the spices, garlic, shatta or rose harissa (which is what I used), chili, olives, and cheese.

  • bernalgirl on October 27, 2022

    I used green beans in place of okra to ensure my kids would eat this and boy did they! The combination of flavors and textures is outstanding. Someday I’ll make this with okra for myself but until then I’m excited to have this dish in rotation.

• Chilled cucumber and tahini soup with spicy pumpkin seeds

  • caitmcg on October 01, 2020

    Unlike the others, I really enjoyed this soup. I found it refreshing and love the cucumber and herb flavors, with the tahini offering a savory note.

  • nmfrost21 on January 02, 2022

    Refreshing and savory. Serves two as a main course. Pine nuts a fine sub for pumpkin seeds.

  • EmilyR on July 01, 2020

    The contrast of crunchy and spicy pumpkin seeds with the coolness of the cucumber + herb soup is interesting, but this wasn't my favorite, but my husband loved it.

  • DePollepel on August 26, 2021

    nice and fresh on a warm day

  • foolstwist on August 13, 2024

    I liked this a lot! The topping - tomatoes, cucumbers, herbs, pepitas, olive oil - is everything and makes a big difference on the flavor. I found it a little bitter, but I think that's cuz my garlic was maybe a little old.

  • bwilcox on July 28, 2023

    The 80’s shot glass style chilled soup. Fun in small doses for a dinner party maybe. Not for a whole meal

• Roasted squash and courgettes with whipped feta and pistachios

  • caitmcg on September 21, 2020

    I really enjoyed this. I normally would find these ingredients out of sync, seasonally, but got kabocha squash and zucchini from my CSA. I didn’t bother with the grill pan for the zucchini (pretty as it is), just added it to the baking tray with the squash a bit before it was done. Next time, I’d just add the coriander seeds to the dressing instead of sprinkling over. A full recipe made a satisfying vegetarian main dish for two.

  • Astrid5555 on January 02, 2021

    Delicious!! Added the zucchini to the baking pan together with the pumpkin, did not bother with a grill pan before baking. Loved the whipped feta cheese, great combination. As mentioned before the coriander seeds are a must! Will repeat!!

  • Running_with_Wools on May 17, 2021

    This was a little more time-consuming than I expected, but it was really delicious. I think the next time I will remove the buttersquash skin.

  • ezwriternc on January 10, 2022

    I made this with only butternut squash. I didn't have fresh herbs, ricotta or yogurt so I used cottage cheese and mayo. The dressing is great and the whipped feta with cottage cheese worked just as well. This was delicious. Love the whipped feta and surprised myself to learn that cottage cheese worked just as well!

  • amandabeck on February 18, 2021

    good recipe as a side for a dinner party.

  • Tealismyname on February 28, 2022

    Absolutely divine and always thoroughly enjoyed. I didn't have a griddle pan and roasted the courgette with the aubergine. The flavours were delcious but I enjoyed the texture more when I took the time frying them up.

  • Tweedles81 on October 03, 2020

    This was a great combination of flavors. Don’t skip out on the coriander - it really makes the dish in my opinion! I would ignore the option to oil the grill pan first - it made my kitchen super smoky!

  • KarinaFrancis on May 20, 2020

    This was lovely and a substantial side for some bbq meat. The zucchini and butternut went really well with the dressing. The only thing I’d change is reduce the ricotta and increase the yogurt.

  • linacuisine2021 on March 29, 2024

    A beautiful recipe that we enjoy.Occasionally i do only whipped feta and yogurt ( without ricotta) and it’s very nice too!

  • treay on November 26, 2024

    Delicious!

  • AliCox on April 21, 2026

    Lovely flavours, easy to make

  • Hansyhobs on August 08, 2023

    Nice recipe, I used potatoes instead of squash as that's was I had in. The sauce was very tasty although I don't think the recipe needs so much. This is very quick and easy to make

• Yoghurt-roasted cauliflower with quick-pickled chillies, sultanas and red onions

  • caitmcg on November 14, 2020

    I agree, this is a really delicious salad, with complex flavors. It was the star of the meal.

  • Apollonia on April 04, 2021

    Loved this! My pickled chili/onion/sultana mixture needed a bit more vinegar, but otherwise perfect as written. Fantastic way to do cauliflower.

  • KarinaFrancis on July 30, 2020

    Delicious! I loved the way the yogurt marinade caramelised and charred. The best part is the pickled onion, chilli and sultana dressing, next time I’d happily double it.

  • Livia on November 26, 2020

    Added potatoes to make it into a main meal and worked really well.

  • amandabeck on February 24, 2021

    This is FABULOUS. I tossed in some freshly cooked chickpeas for a bit of substance and ate this as a vegetarian meal (1 batch for 2 people). I would make this again and double it, the leftovers would be a good lunch.

  • cultus.girl on July 31, 2021

    Terrific dish full of flavour and interesting colours. The leaves are a yummy surprise.

  • jenburkholder on May 24, 2021

    Delicious! Perfectly balanced (as long as you like tart), bright flavors, and so colorful in the bowl. Strong recommendation.

  • DKennedy on August 18, 2024

    Roasted the cauliflower in the marinade but added a can of chickpeas and some previously cooked ground lamb. Quite good hot out of the pan. Will attempt the saladization of these components when everything comes to room temp.

  • urmami on November 09, 2024

    Outstanding, I make this regularly for potlucks and dinner guests because people love it. The chili raisin and onion dressing is fantastic. I usually just add vinegar to fully coat then discard if needed once ready to mix. Roasting the cauliflower in seasoned yogurt is such a versatile, delicious trick and it's become one of my go-to preparations, playing around with the spices and seasoning depending on what else I'm making. Thank you Sami Tamimi and other Palestinian cooks for the inspiration!

  • anya_sf on May 01, 2024

    My supermarket cauliflower did not have leaves to speak of, but this was still delicious without them. I used a green jalapeno instead of red chile, and 1/4 red onion, which was enough for my taste. I stupidly forgot the salt in the yogurt and had to add it to the dressing - not quite as effective, but worked.

  • Schooffiecooks on March 30, 2026

    A bit too sour for my liking's with lemon juice and apples cider vinegar.

  • anniecc on February 20, 2024

    I may be the outlier here, because I thought this was good but not great. The predominant flavours were lemon and salt, so if I made it again I’d dial both of those down. I agree there wasn’t really enough vinegar to pickle the quantity of onion and sultana mix, I’d maybe use extra vinegar and then discard some before adding the other ingredients.

• Prawn and tomato stew with coriander sauce

  • lorloff on May 09, 2021

    Loved this it was really delicious. We did not have cilantro so I substituted a combination of parsley and basil. We added olive oil to the pesto and a little garlic. We had very hot chiles in the house so instead of using one in the dish and one in the sauce we used half in each which came out perfectly. We like hot food but you have to taste your chiles. Will definitely make again a real success. We thought about cooking the shrimp in the sauce but chose in the end to do as the recipe instructed and it came out perfectly. Under cook the shrimp a bit in the pan and finish in the sauce. The pan roasted cherry/grape tomatoes were little bursts of heavenly flavor throughout the dish. Great technique. Serve this with Israeli Couscous. The Pitim recipe in Balaboosta.

  • Astrid5555 on April 18, 2020

    Excellent, another winner from this book! Despite all the spices, both (!) kids liked the stew. Had to substitute almonds for pine nuts in the pesto, and just could not be bothered frying the prawns before adding them to the sauce. Just let them simmer in the sauce until done, served with whole wheat couscous.

  • Lepa on July 21, 2020

    We didn't love this. There were a lot of moving pieces and the end result wasn't worth it. I will note that I had frozen shrimp and I suspect fresh would have tasted better.

  • Vibou on September 25, 2020

    This was absolutely delicious. Smells fantastic while it’s cooking, the pesto finished it off beautifully.

  • Dinovino on December 06, 2023

    Can substitute pine nuts with walnuts

  • Foodycat on February 17, 2024

    Absolutely delicious - I used half-shelled prawns, which were particularly good, but the combination of the rich sauce with the charred tomatoes and prawns, with feta and the coriander sauce was just wonderful.

  • Ishie1013 on March 03, 2023

    Absolutely wonderful. I sprinkled in a little feta, as the recipe suggested and used a poblano pepper since the other person I was serving can't handle spice. It was absolutely delicious and went well with some za'tar biscuits I also made. I'll definitely make this again. I did do the extra step of pan frying the shrimp though I did it at the beginning, not the end.

• Courgettes, garlic and yoghurt (M‘tawaneh)

  • Apollonia on April 02, 2021

    So great, and as others have noted, the pink peppercorn is really the star. Don't be tempted to leave it out. We'll be making (and eating) again.

  • Astrid5555 on June 23, 2020

    The pink peppercorns add a surprising touch to an already delicious dip that will become a regular staple when zucchini are in season. Delicious!

  • jenburkholder on August 16, 2021

    This was fine, but we found it to be too garlicky (and we like garlic)! It was better after sitting in the fridge overnight, but still not a winner for us. Flavors didn’t mesh well IMO.

  • patioweather on November 07, 2022

    My partner liked it even though it had zucchini. Have to prep in advance to get the cooked zucchini cool before adding the yogurt. I cooked the garlic with the onions.

  • cultus.girl on August 01, 2021

    Terrific flavours in this one and agreed the pink peppercorns make it special. The only comment I would make is one garlic clove probably enough as it is raw not cooked.

  • Foodycat on July 05, 2020

    I did a bit of a half-arsed job. I only had fresh mint, not enough yoghurt and no pink peppercorns (so I used white), but it was still absolutely delicious, and definitely one to go back to. We had it with grilled lamb chops and it was just lovely.

  • KarinaFrancis on August 09, 2020

    I was totally unprepared for how good this was considering how simple it was to put together and how few ingredients it took. I’ll be making this again! Update: I finally found pink peppercorns - wow they really did make a difference!

• Pomegranate-cooked lentils and aubergines (Rummaniyya)

  • Apollonia on April 03, 2021

    Enjoyed this a lot--- the richness of the eggplant and onion against the sharpness of the pomegranate molasses was great. Would probably add a bit more parsley next time.

  • bernalgirl on October 03, 2022

    Before adding the garnishes this looks like brown porridge but don’t let that fool you, this is absolutely delicious. And while there are multiple elements, it comes together easily, I cut the eggplant while the oven heated, cooked the lentils and fried the onions while the eggplant roasted, and made the sauce base while the last of the onions fried. The lemon and pomegranate add just the piquancy you didn’t know you needed. I hope to make this again before eggplants go out of season.

  • amandabeck on April 09, 2021

    This was delicious-- though I had to stop myself from eating all of the fried onions before they made it onto the dish! The leftovers made a delicious day 2 lunch when served with some warm pita-- by that time, the eggplant had fully married with the tart pomegranate and was just fantastic. Great flavors.

• Spiced salmon skewers with parsley oil

  • DKennedy on February 22, 2021

    Substituted tuna for salmon. These skewers were so flavorful and delicious. I think they will go on my regular rotation.

  • TrishaCP on February 21, 2021

    We loved this dish so much. The flavors were really bright and the parsley oil was a nice touch. I really liked the pre-cooking of the onion since that is always a challenge in skewers. I cooked the salmon separately from the vegetables to get the best cook for each.

  • ricki on February 26, 2022

    Loved this. The flavor of the spices came through without overwhelming the fish. Skipped the grill pan and put them straight into the oven, with barely a minute under the broiler at the end.

  • bernalgirl on October 18, 2022

    I made this as grilled salmon fillets with roasted cherry tomatoes and it was a hit. The spice paste is outstanding, although mine needed a jot more oil to combine, and the parsley oil is a wonderful counterpoint. I look forward to making this again.

  • Lsblackburn1 on June 23, 2020

    We did these on the grill outside with the onion on a separate skewer since I knew they would take longer. Loved the parsley oil - really strong yummy flavors.

  • Joanclemence on June 16, 2020

    This salmon dish was delicious and tasted even better the next day. I had it with Rice with yoghurt, roasted cauliflower and fried garlic (Labaniet alzahar) from the same book.

  • rrackles on November 09, 2020

    Made twice now on the outdoor BBQ. But the salt. Used more tomatoes on the skewers. Delicious.

  • allisonsemele on October 06, 2022

    This was very good and pretty quick to put together. I like the previous poster's suggestion to skip the grill pan and just add a minute under the broiler instead. Will try that next time to save a dish.

  • anya_sf on July 20, 2023

    I had one large, relatively thin piece of salmon, which I just roasted in the oven (so no onions or tomatoes). It was really tasty, especially with the parsley oil.

  • chawkins on September 13, 2023

    Excellent. I made half of a recipe and increased the amount of grape tomatoes used because I have plenty from the garden, I forgot to add lemon to the parsley oil, it was still good though.

  • treay on November 15, 2024

    The marinated salmon with the lemony parsley sauce were amazingly tasty and they went extremely well with the salad.

• Chard, lentil and preserved lemon soup (Shorbet adass w sliq)

  • DKennedy on October 23, 2020

    I made two soups from Falastin for an outdoor, socially distanced lunch I hosted for my mah jong group. Both soups were delicious. For the first, (the chard, lentil and preserved lemon soup) I used green lentils and chicken stock. I also pureed the entire soup then added an additional 1/2 cup lentils to the dish and cooked it for another 1/2 hour. The spice blend leans very Indian-ish, in a good way. The second, the grilled aubergine and lemon soup, is very smokey, and brings to mind baba ganoush. Both soups were thick and so I served myself 1/2 of each in the same bowl. Great on a cool day, served alongside fresh bread.

  • bernalgirl on October 17, 2022

    A nice and very easy and warming soup, a good addition to my lentil soup collection.

  • DePollepel on August 26, 2021

    very nice spicy soup, special

  • Apollonia on October 18, 2025

    Lovely soup. I ended up needing to add quite a bit more broth than called for, but otherwise made as written, and really enjoyed. Blending half the soup really gave it great body and texture.

  • clkandel on May 23, 2025

    Lots of great flavor from the spices. This may be one of my favorite brown lentil soups.

  • snackbaby on September 01, 2025

    super good! possibly slightly too salty for me as described in the recipe, but otherwise lovely.

• Marrow and chickpeas cooked in yoghurt (Kousa bil laban)

  • TrishaCP on August 03, 2020

    This is so unbelievably good! (Found thanks to one of Steve Sando’s Rancho Gordo updates where he flagged it.) I used a smallish crookneck squash and a serrano chile. The squash turned out juicy but not soft and the mix of flavors was great. Will definitely be a repeat during squash/zucchini season.

• Roasted cod with a coriander crust (Samak mashew bil cozbara w al limon)

  • TrishaCP on February 28, 2021

    I’m another fan of this recipe. We used sablefish.

  • blintz on August 17, 2020

    Great white fish recipe with an appealing presentation if you use the bay leaves. My lemons didn't char as much as the photo in the book, but everything else was spot on. Will definitely serve to company in some other post-virus time.

  • Astrid5555 on April 12, 2020

    This was amazing! Younger son who usually eats no other fish than whole trout declared this to be the best fish ever, and I agree. The coriander crust makes such a difference and imparts an amazing flavor to the fish. Effort to outcome ratio is incredible, since it‘s also very, very quick to make. Used skrei fillets because this is what my local fishmonger could deliver. Will definitely go into regular rotation, would also serve for a dinner party.

  • aargle on April 30, 2020

    This was delicious - used salmon fillets but I’m sure it will work well with most fish. Will definitely make again as it is another straightforward recipe.

  • chawkins on July 25, 2023

    This was just okay for me. I think the topping overpowers the fish and the tahini sauce is unnecessary.

  • anya_sf on May 08, 2024

    I loved the flavor of the cilantro crust. The tahini drizzle was nice too, but could be skipped. I would make this again with a different fish, something less meaty than cod - just our preference.

  • purrviciouz on August 14, 2020

    Delicious and easy! the cilantro mixture can be made ahead so with a little planning this can be on the table in minutes.

  • patioweather on October 17, 2022

    I forgot that I'm not a fan of cod, but my partner loved this. I blitzed the cilantro in the food processor because it was more stem than leaves, and that worked wonderfully.

  • crandall57 on February 25, 2025

    We really enjoyed the fish and the cilantro mix, but the tahini sauce didn't thrill us. I'd make the fish again, but skip the tahini sauce.

  • metacritic on January 31, 2021

    This is a terrific fish. The coriander crust is pretty much a charmoula, though this version uses cardamom, which is different from the Paula Wolfert recipe I usually use. I might prefer this. Adding bay leaf, lemon, and a tahini sauce puts this recipe over the top. And cod loin was a great discovery, too.

  • breakthroughc on February 04, 2023

    I loved this recipe. Beautiful presentation and absolutely delicious. Easy enough for weeknight cooking, but entertaining worthy. The cilantro mixture can be prepared ahead and the fish prepped and ready to go in the oven. When you are ready to eat pop it into the oven for 8 minutes. I love recipes that make entertaining look effortless. I will be serving this to guests many more times. As a bonus it uses cod which these days is actually affordable.

• Fish kofta with yoghurt, sumac and chilli (Koftet samak)

  • TrishaCP on March 20, 2021

    We liked these just fine- no problems with them keeping their shape. Based on other notes, I used a serrano for a bit more spice. I didn’t feel like fussing with the herb and sumac garnishes, so I added them into the yogurt (finely chopping the herbs). Served in pitas with tomatoes, radishes, and lettuce.

  • Astrid5555 on June 21, 2020

    Very, very good! My chilli was not that spicy, and like Foodycat I thought it could have done with a little more oomph. Apart from that, quite quick to make, a definite keeper!

  • aargle on April 20, 2022

    We all really enjoyed these. I loved the combination of flavours especially the dill and chilli and they held together really well while browning. Will make again.

  • mondraussie on July 22, 2020

    Maybe I was having a bad day in the kitchen but I wasn't so impressed. And they didn't hold their shape when cooking, fell apart all over the place.

  • Zosia on September 16, 2020

    The flavour was good and the method of browning then baking to finish cooking seems to work better for me than trying to cook them through in a frypan. Family enjoyed them.

  • Foodycat on April 29, 2020

    Delicious! Very fresh and herbal. My chilli was very mild and it could have done with a little more oomph. I have frozen half the mixture and when I thaw it I will probably make fish burgers.

  • purrviciouz on August 30, 2020

    We really liked these however, I used a different dipping sauce as I thought plain yogurt wouldn't do them justice. I made the tahini yogurt sauce from the shawarma pie and added sumac. I also used jalapeno instead of red chile and liked that added spice. Next time, I would make a double batch and try freezing some.

  • treay on November 15, 2024

    Not only the recipe was easy, but it tasted very good! I couldn't find cod fillets as per the actual recipe, so I used flathead fillets instead. It worked very well....

• Baked fish in tahini sauce (Siniyet samak bil tahineh)

  • TrishaCP on June 13, 2021

    Really delicious baked fish! I agree the chiles could be better dispersed (I had some really spicy ones), but overall another great dish. Nice to have a creamy comfort option not involving dairy.

  • DePollepel on August 26, 2021

    mwah not so special

  • Lsblackburn1 on February 21, 2021

    This was very nice! I used one large Anaheim chili and if I made it again, I might try cooking that along with the onions instead of just throwing it in at the last step. More flavor from it? Served with a kale pilaf.

  • maxenbelgica on June 07, 2021

    This was fantastic. Made it with frozen pangasius fillets and substituted pistachios for pine nuts, which I didn't have. It was easy and really delicious. The Tahini sauce is magic.

  • ezwriternc on March 01, 2022

    I thought this was just ok. I felt the fish was smothered by the sauce. It could use a little tweaking but I don't think I'll be taking the time to make it again and try alternatives. I did add some feta and kalamata olives because it felt like it needed some more oomph to cut through the tahini sauce.

  • FJT on June 19, 2021

    I'm going to be the dissenting voice - this was fine, but it really didn't wow us and I wouldn't bother making it again.

  • KarinaFrancis on September 03, 2022

    Yum! The flavours worked beautifully together and the tahini kept the fish beautifully moist. I de-seeded the chilli, I’ll leave the seeds in next time for more punch. It needs the lemon at the end to cut through the richness

  • ThePatheticBaker on March 23, 2023

    The tahini sadly dominates the dish. It needs cutting back (by half?) and the lemon juice increasing (double?) to provide a better balance of flavours. Then perhaps the cod will have a chance to make itself present.

• Sautéed tomatoes (Galayet banadoura)

  • bernalgirl on October 30, 2022

    Don’t let the simple name fool you, this was fantastically simple and delicious alongside chicken shawarma and would be outstanding as part of a mezze array. I used peak season San Marzanos, but I think drained canned would work as well. These are silky and flavorful, good in a pita or scooped up with a bit of Alison Roman’s lebneh with charred scallions.

  • cbk15 on April 17, 2022

    A simple dish with major impact. It’s a fan favorite for tomato season gatherings!

  • snackbaby on November 25, 2023

    maybe the most underrated recipe in this book! absolutely fabulous sauce with surprising complexity. works as a dip, but also as a dreamy pasta sauce. peeling the tomatoes is worth it.

• Rice with yoghurt, roasted cauliflower and fried garlic (Labaniet alzahar)

  • bernalgirl on October 17, 2022

    While there are three components, this comes together easily, especially if you change the order and make the fried garlic while the cauliflower and rice are cooking unattended, and the yogurt mixture last. Having read the comments, I used the same food processor bowl I used for the parsley oil for the salmon skewers in this book and liked the green bits and complexity that offered. I might just add chopped parsley to the yogurt next time.

  • Tealismyname on February 11, 2024

    Absolutely delicious! We made it true to the recipe and I'm excited to try the base with the alternative suggests. Agree with the bit of lemon!

  • Tealismyname on March 30, 2025

    Really delicious! Doesn't reheat as well but I love this meal. Disagree about the salt needed-- perhaps using fine salt gave it a more concentrated flavour rather than large sea-salt flakes. We forgot the lemon this time and added coriander because it's what we had.

  • EmilyR on July 06, 2020

    I have never used yogurt in this manner with rice. I think it needed more salt, but was a nice and filling vegetarian meal. I'd probably double the garlic, because it's where most of the flavor comes from. I also think this could benefit from some preserved lemon, lemon juice, or a touch of acid... and maybe some onion.

  • dc151 on January 10, 2021

    I really liked this, and it was fairly straightforward to make, although it did use three pans. It paired nicely with a slow-roasted lamb leg. I agree with the other reviewer that a touch more salt was warranted, and a dash of lemon. wasn't enough cauliflower or garlic to go with the rice. I would make this again!

  • pamacea on June 24, 2025

    Rice with yoghurt, roasted cauliflower and fried garlic (Labaniet alzahar) from Falastin: A Cookbook (page 181) by Sami Tamimi and Tara Wigley I enjoyed this simple dish—had to skip the pretty garnish because I had no fresh herbs. The rice was lovely—I do feel a bit of fusion may be in order for the leftovers with the addition of some grated Gruyère or Swiss. Weather is sweltering so I steamed the cauliflower and sautéed it instead of using the oven.

  • stephen_pinkjo on April 14, 2026

    This was very good. The lightness of the roast cauli offset the richness of rice pudding. We used fresh young garlic - the topping was great. I made half a recipe to serve three as a side.

• Falafel with sumac onion

  • emiliang on September 04, 2023

    Absolutely delicious and pretty easy to make if you skip the stuffing step.

  • jenburkholder on July 11, 2022

    Good, but not our favorite falafel. Was difficult to get the sumac onions in place - we found they broke open in the oil. Had with pitas, beet salad, pickles, and tahini sauce.

  • Anea25 on May 29, 2024

    I made the basic version without the sumac onions. These were delicious, so flavorful and fresh with all the herbs.

• Burnt aubergine with tahini and herbs (M’tabbal)

  • emiliang on September 04, 2023

    Simple ingredients, delicious results. I grilled the eggplant whole (on medium heat, about 50 minutes total; poke it a few times with a knife before you put it on the grill), then proceeded with the recipe. Smoky, savory, salty. Could eat it every day.

• Chunky courgette and tomato salad (Mafghoussa)

  • emiliang on September 05, 2023

    This is a creamy, savory salad. The tomatoes fell apart a bit, but the zucchini were perfect. Nice accompaniment to chicken shawarma.

  • KarinaFrancis on October 03, 2020

    This was divisive in our household, I really liked it but the Silver Fox wasn’t a fan of the texture.

• Roasted aubergine with tamarind and coriander (Batinjan bil tamer hindi)

  • Dinovino on September 13, 2022

    Absolute favourite aubergine dish

  • amandabeck on April 18, 2021

    The tamarind adds a lovely tartness to the eggplant. For some reason, my sauce ended up being very liquid-y and didn't "glaze" the eggplant as well as shown in the pictures. Will definitely try it again though.

  • Avocet on February 17, 2023

    Very good, but only half as much of the sauce was needed.

  • lelito on December 07, 2020

    I cooked it after buying tamarind because I wanted to know what it tastes like. The dish is ok but I won’t repeat

  • DePollepel on August 26, 2021

    nice and fresh as a side dish

• Lentils with tahini and crispy onion (Adass bil tahineh w al basal)

  • patioweather on October 17, 2022

    This worked out well for me. I used store bought French's onions, but it was still delicious. Without the extra step to make the onions, you can make it all in one pot.

  • jenburkholder on May 24, 2021

    We quite liked the flavor of this, but found the cooking method a bit fussy. Honestly, just cooking the lentils down further , not bothering with draining, would probably be just as good to my palate.

  • Gilbatron on May 02, 2025

    I was a bit unhappy with the lentil after draining. They lost a lot of flavor. Next time I will cook them with less water and some aromatics mixed in until a bit mushy. No draining. They also absolutely need salt while cooking. It's not mentioned in the recipe. A mix of green lentils and puy lentils might also work for a chunkier experience. Great dip otherwise. I had some fantastic olive oil, the dip really helped the oil shine.

• Spicy roasted new potatoes with lemon and herbs (Batata bil filfil)

  • jenburkholder on July 08, 2022

    Really great potatoes. Will cut the chile and probably garlic a bit larger next time, as it was burning by the time the potatoes were done. Definite repeat.

  • purrviciouz on August 30, 2020

    These are delicious. I love the sauce that adding the tomates creates. I used a jalapeno instead of a red chile.

  • KarinaFrancis on September 05, 2020

    Oh wow these were good! I thought 7 cloves of garlic sounded like a lot, but it was the perfect amount and together with the tomatoes and chilli the potatoes were flavour packed. The lemon and herbs at the end really brighten it up. The more I cook from this book, the more I love it

  • EmilyR on June 20, 2020

    These are a nice twist on potatoes. They pack a touch of heat so some people might not enjoy that, but it could also be adjusted to suit your preference.

  • clkandel on December 06, 2020

    So much flavor! Love how creamy the potatoes are on the inside with the nice crisp sides.

  • Zosia on June 27, 2020

    Delicious though most of the garlic burned. I used a thai bird chile with its seeds so it was quite hot.

  • sosayi on July 14, 2023

    recipe here: https://jonoandjules.com/2020/06/03/spicy-roasted-new-potatoes-with-lemon-herbs/

  • Tealismyname on April 14, 2024

    I love this recipe and have cooked it many many times. We served it with Green Shakshuka.

  • murphyfrank on February 19, 2026

    Like others mentioned the garlic did burn but it was a delicious riff on potatoes

• Turnip mash with greens, caramelised onion and feta

  • amandabeck on June 23, 2024

    Super tasty way to eat greens, mash is nice and light due to the yogurt.

  • clkandel on December 07, 2020

    Lots of flavor in this dish. Great way to serve greens.

  • patioweather on April 14, 2024

    Great use of turnips for a house of turnip haters. Has a lot of components, so I would probably reserve it for a weekend.

• Bulgur, tomato and aubergine pilaf (Shulbato)

  • Lsblackburn1 on June 23, 2020

    Served this as a side dish. - very tasty! This recipe makes a ton, but leftovers will be great. I’m never sure what they want when they ask for a green chili, but I’m heat-averse, so used one large Anaheim.

  • zjchristensen on July 16, 2022

    Made with 50/50 Bulgur and quinoa. Delish!

  • PhilM81 on March 18, 2024

    Good solid lunch, nice and filling. Used the generic supermarket green chillies which aren't particularly spicy so would probably throw at least another one in next time to give it more of a kick.

  • s.shadan on November 08, 2025

    For the same recipe, I used 1200g aubergine roasted with only 4 tbsp oil and it worked really well.

• Buttery rice with toasted vermicelli (Ruz bil sh‘arieh)

  • Rutabaga on September 12, 2020

    This is a good basic rice pilaf to serve alongside any number of dishes.

  • Mayandbill on February 18, 2022

    Simple, tasty, a little bit different.

  • metacritic on May 31, 2021

    Surprisingly good and dead easy. I made it in the rice cooker with chicken broth and the recipe proportions.

• Butternut squash and saffron soup with caramelised pistachios and herb salsa

  • Astrid5555 on December 21, 2025

    On its own this is a very good squash soup with a subtle saffron flavour. Add the herb oil and (in my case) caramelised pumpkin seeds, and this soup is one of the best I have had in a long time! A definite repeat!!!

  • Tealismyname on December 01, 2021

    Really delicious with a surprising depth of flavour :)

  • jsguaium on February 01, 2026

    Made as directed, including garnishes. This was not difficult and a tasty, solid recipe.

  • jdejong on February 25, 2026

    I followed the recipe with the exception of substituting homemade chicken stock for vegetable stock. This soup comes together quickly, but tastes rich and comforting with the addition of the caramelized pistachios and the herb salsa. I used orange olive oil in the salsa to complement the orange blossom water in the pistachios. I think this would be a gorgeous starter for Thanksgiving.

  • alison229401 on May 10, 2026

    Very yummy, made both the salsa and caramelized nuts. They made the soup 'sing'!

  • britt_7sdhvx on February 17, 2026

    Roasted the squash before adding. Absolutely perfect, especially the caramelized nuts.

• Freekeh soup with chicken meatballs (Shorbet freekeh)

  • bernalgirl on February 16, 2023

    I followed the recipe and used homemade stock and I found this… okay. Good but not outstanding. My kids actively disliked the meatballs, which the described as weird. I think this will be better tomorrow.

  • Foodycat on October 25, 2021

    I was having a Bad Cooking Day (couldn't find the mint - it's in that freezer somewhere, the coriander had gone off, I burnt the meatballs) and it was still pretty good. Although when it says "chicken stock" they must mean an unsalted one because I added a lot less salt than the recipe specified and it was still a bit too salty.

  • DePollepel on August 26, 2021

    very nice comfort food; with sourdough bread

• Beetroot and feta galette with za’atar and honey

  • mondraussie on July 22, 2020

    Nice, but not nearly as "wow" as I thought when reading the recipe and looking at the picture. And an awful lot of time and effort to basically bake some beetroot and onion in pastry, especially as previously commented it only makes a 4 person serving.

  • clkandel on September 24, 2021

    As the other comments say, this is not a quick recipe to make. Next time (and there will be another time!) I'll make some of the components in advance as the recipe points out as options. So many flavors and they all come together deliciously.

  • EmilyR on June 29, 2020

    Great galette, but it does take a fair amount of time - making a portion, cooling / chilling it, again and again. It's a bit of work for a rather small 4 person serving, however I don't know that it would be great the next day. The crust is a must as is the za'atar.

  • KarinaFrancis on October 04, 2020

    I was building up a simmering resentment for all the steps in this galette, but all of that evaporated when I ate it. It was delicious, all of the (so many) components in harmony. Am I glad I tried it? Absolutely! Will I make it again? I’m not sure, I loved it but it was a lot of work for a smallish pie.

  • Zosia on June 17, 2020

    Fantastic tart! Very flavourful with enough tangy and sharp elements to balance the sweetness. I anticipated trouble making the crust based on the comments in the book but I experienced none; the dough wasn't at all sticky, it rolled out beautifully and baked into crisp, flaky layers. Apart from substituting dried oregano for fresh and cooking the onion at a lower temperature, I followed the recipe as written.

  • DePollepel on August 26, 2021

    delicious and very rustic

  • SheilaS on March 11, 2024

    I thought this was great - like a master class in a savory galette with layers of flavor from the herbs in the crust, the garlic in the ricotta(I used homemade creamy ricotta and doubled the amount), the agrodolce onions, the beets, feta and finally more herbs. Yes, a bit of a project but the flavors were excellent and leftovers reheated beautifully the next day.

  • crandall57 on October 17, 2023

    Delicious! I made a gluten free crust from Clean Cakes. We used sheep's milk cheeses. We made this again and I made the pie crust from Cannelle et Vanille Bakes Simple to use as the galette. This really made the dish even better than the first time. I'll make it this way again.

  • ezwriternc on May 21, 2023

    I had puff pastry in the freezer so i used that instead of making my own. No regrets. Yes it still took a while but this was so good.

  • AnitaNgaire on August 27, 2024

    So very very very delicious. I made it vegan - substitutions for the butter, ricotta and feta - and it was great!

  • Schooffiecooks on March 30, 2026

    Used zucchini instead of beetroot, very nice!

  • Lsblackburn1 on January 29, 2024

    Lots of steps and I didn’t do the extra chilling for the crust. Came out great.

• Bulgur mejadra (Mjaddarat el burgul)

  • bernalgirl on January 21, 2026

    This is an easy and delicious relative to mujaddara, with which I am more familiar. I love the texture added with the whole grain and this recipe yields distinct grains and toothsome lentils. To my taste, the spices are absolutely perfect. I used freekeh but will also make it with coarse bulgur depending on what I have on hand.

• Spinach and toasted orzo, with dill and green chilli salsa

  • KarinaFrancis on March 18, 2021

    I didn’t love this, although I made a mistake by adding oil when I was toasting the orzo which could have impacted the texture. Probably won’t repeat

  • clkandel on November 17, 2020

    This is a delicious, fast and easy to make side dish. The yogurt sauce blends all the flavors together. I did cook the orzo with chicken broth, instead of just water.

  • Tealismyname on June 20, 2022

    Made this twice- once was brilliant and once was a disaster. Husband added stock but didn't reduce the salt--it was so salty we ended up turning it into soup to try and water it down. So, if you add stock, don't add the salt! I think it needs a bit of crunch to add some texture :)

  • nmfrost21 on January 03, 2022

    Delicious! Serves about two and a half people if eaten on its own.

  • Rutabaga on September 12, 2020

    In our family, my younger son and I like this dish best. My older son and husband didn't dislike it, but they're not as fond of cooked spinach in pasta (although my older son really liked the yogurt sauce). It's a great simple dish to make, and I added some feta and toasted pine nuts to make it more of a veggie main dish.

  • Foodycat on July 08, 2020

    Watch the orzo like a hawk as it toasts - at 5 minutes mine was as dark brown as I dared. I did a half quantity, which may be why it toasted faster. Then when I added the liquid, mine needed more like 15 minutes to become tender. Very soothing. I served it with the Lemon chicken with za'atar but next time I will have it on its own.

  • Tealismyname on September 14, 2025

    Cooking this again it felt a bit light. I'd add some kind of protein on the side or bulk out with chickpeas

  • anya_sf on July 20, 2023

    We had this as a side for salmon with parsley oil, so skipped the yogurt. The orzo got pretty dark after 5 min, so I didn't toast it longer. After 10 min of simmering, the orzo hadn't absorbed all the water, so I cooked it a few more minutes uncovered. Unsure if the salt was fine or Kosher, I reduced it to 1.5 tsp (fine) and thought it was plenty salty. This was a tasty side dish.

  • Rachaelsb on December 01, 2023

    Good, easy dish-dill yogurt was my favorite part. Lit up the orzo and spinach. Would make again.

  • Schooffiecooks on March 31, 2026

    No spinach but roasted peppers!

• Pasta with yoghurt and parsley breadcrumbs (Ma’caroneh bil laban)

  • elifinn on June 01, 2023

    Available online on the Guardian at https://www.theguardian.com/food/2023/may/29/recipe-for-pasta-with-yoghurt-and-parsley-breadcrumbs-macaroneh-bil-laban-by-sami-tamimi-and-tara-wigley

  • VineTomato on April 11, 2020

    I wasn't sure I would like this, but love trying new things. I liked it but I think as a one time dish - not sure I will make this again. I found the raw garlic too overpowering - delicious at the time but not so much afterwards. It was incredibly rich - and I felt slightly ill afterwards.

  • KarinaFrancis on September 11, 2020

    I really loved this. The creamy tang from the yogurt, the crunchy breadcrumbs and the pinenuts browned butter all add up to an unusual but delicious pasta. Agree with VineTomato that it it very rich and the garlic needs a lighter touch

  • Schooffiecooks on March 30, 2026

    Weirdly delicious!

  • smartingreece on May 29, 2023

    I made half of it and my yogurt looked like it would not manage the pasta water so I didn't add it.

• Fish spice mix (Baharat samak)

  • anya_sf on July 20, 2023

    This surprising (to me) mixture of spices was really good on salmon, with sumac mixed in.

• Baked fish kubbeh (Kubbet samak bil siniyeh)

  • KarinaFrancis on November 22, 2020

    Delicious! Having grown up on lamb kubbeh I was really curious about this fish version. It’s a cracker and much lighter than the original. The spicing is just right, although I added the whole chilli and would be tempted to add more. The acid test will be to make it for my dad...

  • doug798015 on April 03, 2026

    this was great! a crowd pleaser. i was nervous since my in-laws don't always love seafood or spices but they raved about it

• Seared sea bass with lemon and tomato sauce

  • DePollepel on August 26, 2021

    delicious! can be made with all kinds of fish. sauce can be made ahead

  • StokeySue on February 10, 2025

    I had a pack of two massive sea bass fillets, so I made a half quantity of spice mix and half the sauce to cook one for myself. Delicious, I put the leftover fish spice in a jar and tucked the second pot of sauce in the freezer with the second fillet for later.

• Fisherman’s dish (Sayyadieh)

  • KarinaFrancis on April 15, 2023

    This was outstanding! Yes there is a bit of work but it’s time consuming, not difficult. The flavours all work beautifully and the cinnamon gives it a lovely perfume and flavour. The only thing that didn’t come through was the chilli, next time I’ll add more. I served it with the zucchini and yoghurt salad from the same book.

  • Anea25 on May 26, 2024

    Great dish for entertaining! Nice depths of flavor for people who don't like very spicy food. It was quite easy to make and not that long considering that it is a full meal in itself.

  • WaterPenny on March 18, 2024

    We all loved this! Seriously so incredible. I added some fresh cilantro as I was a bit short in parsley but it worked so well. I also added a handful of mussels to round up the 2lb of fish and shrimp required. This is on our super special repeat list now.

  • Schooffiecooks on March 30, 2026

    I made an vegetarian meal with cauliflower, very good!

• Open meat pies (Sfiha 1)

  • Astrid5555 on August 29, 2020

    Delicious! Made a double dough batch the night before and kept in the fridge overnight after rising. Made both pie variations. The meat topping was much quicker to prepare. Was not sure that the topping would be done after only 17 minutes in the oven, but it was perfect! Devoured within the hour!

  • breakthroughc on March 08, 2025

    These were just okay. I was testing the recipe to take to a party next week and they don’t make the cut. The dough was easy to work with, but they are kind of bland and dry. I made the meat version. They could use a sauce, but then they would be harder to eat. We each ate two for dinner with a salad. I don’t think we will eat all the leftovers. Would not make again.

  • pattyatbryce on October 31, 2022

    Very easy. It takes some time - as all dough does. But easy working and came together well.

• Open cauliflower pies (Sfiha 2)

  • Astrid5555 on August 29, 2020

    Delicious! Made a double dough batch the night before and kept in the fridge overnight after rising. The cauliflower topping takes some time, because there is some chopping before and after baking involved. Next time I would keep the cauliflower, red pepper and onions separate on thr baking tray and not mix the together. This way you can more easily find the right ingredient to chop up again. A great hit with my vegetarian guests!

  • clkandel on September 02, 2020

    Delicious and they would be great with any number of toppings. In addition to the cauliflower, I topped some with pickled red cabbage and some with a mix of equal parts olive oil and zaatar.

  • Zosia on August 14, 2020

    These were delicious little pies; the topping in particular had excellent flavour. I'm not sure I made the dough correctly; even with extra kneading, it wasn't very elastic (no windowpane to speak of) though that meant it was easy to shape. A rolling pin worked better than my fingers for that final step. Once baked, the bread had a crisp exterior and soft interior with a fine crumb and was sturdy enough to support the topping. Overall, the pies were very good so even if the texture of the flatbread wasn't quite right, it wasn't a fail. The book mentions that the pies can be baked from frozen so I baked only 4 and froze the rest. Bake time in my oven was only 15 minutes.

  • Tealismyname on February 28, 2022

    Pretty darn good-- I think next time I would use the cauliflower recipe rather than the mince one. OR, use a different type of vegetarian mince.

  • pattyatbryce on January 09, 2023

    I loved the meat version of these. I made the cauliflower blend for some and didn't love as much. Good, but not one I'd make again.

  • Ganga108 on December 30, 2023

    Beautiful dough, a lovely colour from the turmeric (but if making the dough by hand, which I did, don't knead it on the counter top, use a board to stop colour transference). Nice topping. I am already thinking about other vegetarian toppings that would work - the ones used in Man'oushé cookbook could work well. I wondered how this dough would compare to the dough in Roden's Middle Eastern Food cookbook, as I love that dough. It is different, but is good. (Love the photo by Astrid5555 - I should plan a lunch with the gals like that.)

• Spiced chicken arayes

  • Rutabaga on December 22, 2020

    I liked these, as did my husband, although the kids were ambivalent. I found they needed some extra time in the oven to be sure the meat was fully cooked, and they took more time to make than I had anticipated. If you made the filling in advance, the rest would come together pretty easily. I doubled the filling and found that was more than enough to fill eight pitas, so I formed the leftover meat into patties and sautéed them for another meal. In retrospect, I should have added some egg or breadcrumbs to help them hold together better, but otherwise they were pretty good.

  • Zosia on June 20, 2020

    Very flavourful and delicious. The filling was very juicy which unfortunately meant the inside of the pita was wet; perhaps the store-bought ground chicken I used was a poor choice for this. I wonder if baking longer, allowing the components to dry out might help. I had better luck browning the filled pitas on med-low heat (after I burned the first one on med-high!)

  • clkandel on December 02, 2020

    Made this using leftover cooked chicken, instead of filling with raw chicken and cooking. Came out fine this way.

  • DePollepel on August 26, 2021

    nice for visitors, not very spicy

  • Happykikkers on September 28, 2024

    It’s more of a spiced dish instead of spicy. I did add double the amount of chilliflakes. Also grated my tomatoes with skin, which turned out fine. My pitas were smaller so I got 5 arayes instead of 4. When trying to cut them in fours my filling was spilling out a little. Might just cut them in half or eat whole next time. We had these alongside a bowl of soup. Husband and I loved them. 4/5 stars. - ETA: I actually keep dreaming about how yummy these were and need to make them again asap. 5*

  • Schooffiecooks on March 25, 2026

    Made the stuffing with cauliflower and ate them with parathas. Very good!

• Baked kofta with aubergine and tomato (Kofta bil batinjan)

  • KarinaFrancis on September 12, 2020

    I’ve been so in love with this book that it was inevitable that I’d get to a recipe I wasn’t crazy about. It’s pretty good and tasty but I I ended up resenting the work involved for the result delivered. Not a bad dish but doesn’t reach the heights of other dishes from this book.

  • treay on November 14, 2024

    What a fantastic recipe from the cookbook Falastin by Tamimi. It's actually very easy to make and the flavours are amazing. Loved it with the Roasted squash and courgettes with whipped feta and pistachios from the same cookbook and the Spicy carrot salad from Ottolenghi's Jerusalem cookbook. It was a real comfort food feast! And... we ate the leftovers the following day and it was even better. The flavours had time to develop and the meatballs were to die for.....

• Kofta with tahini, potato and onion

  • KarinaFrancis on September 26, 2020

    Omg this was delicious! Koftas were full of flavour and together with the potatoes and luscious tahini sauce it’s an impressive dish and not that difficult to put together.

  • cultus.girl on November 10, 2020

    I concur that this dish is very good indeed. I made it with only roasted potato and cauliflower as we wanted to lighten up on the first occasion however I looked forward to making with the kofta next time.

  • aargle on April 14, 2020

    This is the first recipe I have made out of this cookbook and I hope it’s the first of many fabulous dishes. It was absolutely delicious and very straightforward. My family raved and it will go into irregular rotation.

  • Astrid5555 on January 07, 2024

    So delicious! As mentioned by the other reviewers a good potential entertainment recipe, as all parts of the dish could be made ahead. Caught my husband licking the rest o fthe sauce from the pan.

  • potatooryam on December 08, 2020

    This was delicious! It came together easily, will definitely make again. I think the kofta could use a little more salt, but I was using kosher salt and the recipe may have been asking for something a little finer.

  • Frenchfoodie on October 02, 2022

    This was easy and delicious as well as lending itself to prepping ahead, I made the raw kofta (16x smaller balls) and tahini sauce in the morning and the potatoes with lunch then the final cooking and assembly took only 15-20 minutes. Mr B not keen on the thick sauce.

  • noor_37m4rf on January 12, 2026

    My sauce was a bit too dry, but still delicious

  • breakthroughc on January 26, 2023

    Really rich and delicious. It needs light sides. It is a good entertaining recipe, I roasted the potatoes, sautéed the onions, made the sauce and made and shaped the kofta and refrigerated them. The refrigeration may have helped with them not falling apart. When I was ready to serve dinner, I just browned the kofta and gave them 5 minutes in the oven. Removed stirred in the onions and potatoes and topped with the sauce. I gave it 10 minutes in the oven as my potatoes and onions were room temp. Worked well.

  • pattyatbryce on October 31, 2022

    Flavor good, but fell apart. Ended up good because it thinned the sauce.

  • Stephenn31 on March 04, 2024

    Delicious. I did not turn the kofta while they were cooking so they held their shape (which seemed to be an issue reading other comments). Really delicious with a big salad and some pita

  • Ishie1013 on March 05, 2024

    This was a wonderful weeknight meal that came together deliciously. Love the spice profile of the meatballs. I only used ground beef since that's what I had on hand; stayed true to the rest of the recipe. What a great meal.

  • ozfoodie on October 09, 2021

    My first cook from this book and we enjoyed it very much. I used homemade tahini and all beef mince because that's what I had, and the flavours were great. An interesting and delicious way to use up mince. We will definitely have it again.

  • jenburkholder on September 22, 2025

    I'd wanted to make this dish since I got the book years ago, and finally got to it. It is indeed delicious but honestly a bit rich for me (tahini I assume) - would make again but maybe reduce the sauce either in volume or less tahini or something. I used all lamb which possibly exacerbated it. But really easy enough and I made components ahead so dinner was relatively quick to pull together. The kofta were great flavor/texture.

• Lamb Bolognese with okra (Sinniyat bamia bil lahmeh)

  • crandall57 on November 04, 2021

    This dish was a winner. I used 10 ounces of okra and 16 ounces of lamb, but otherwise followed the ingredient list and directions as written, and it was delicious. Will make this again. Had this again in July of 2022. I used 10 ounces of okra and 16 ounces of lamb again; next time maybe use a little more okra, maybe 12 ounces.

  • Soulkitchenjen on November 02, 2022

    10 oz of okra and a pound of lamb. Very good

  • StokeySue on February 10, 2025

    I checked the notes because my Kindle edition specifies 300g lamb mince and 50g okra, but looking at the photo, there’s a lot of okra! I guessed maybe 250g (8oz). and as others have used a 10oz pack of frozen okra with more meat probably about right.

• Chicken meatballs with molokhieh, garlic and coriander

  • bernalgirl on October 11, 2022

    Very flavorful dish. I don’t like making meatballs, and my children were unlikely to enjoy the spinach sauce, so I took a few liberties with this recipe. First, I formed them into small kebabs and pan fried them, and used plain spinach instead of molokhieh or spinach + yogurt. My spinach sauce was not very soupy and a little salty, but combined with couscous and the meatballs was very good. I’d happily repeat this one.

• Meatballs and peas in tomato sauce

  • aargle on July 21, 2021

    This was fabulous - absolutely delicious and I thought the flavours were beautifully balanced. I used half grated tomatoes and half a tin of crushed tomatoes and substituted the suggested grated courgette. It was served with rice and a green salad. Will definitely repeat.

  • bwhip on July 19, 2020

    Very delicious, wonderful comfort food. Great depth of flavor from all of the spices. The tomatoes in the store weren’t that great, so I used most of a 28 oz can of San Marzano tomatoes. I served with a Yukon-Celery Root mash (from a Sprouted Kitchen cookbook), and it was lovely.

  • Cerigiles on March 13, 2023

    really nice flavours, i used passata instead of tomatoes and zucchini in the meatballs. also added a bit of red wine to the sauce. i replaced feta with goats cheese which went really creamy. served with pasta,

  • DePollepel on August 26, 2021

    delicous comfort food also nice for visitors or to freeze

  • treay on April 04, 2025

    I usually make a similar recipe for meatballs that is traditional in Catalonia, but yesterday I decided to try this one instead. And, I'm so happy I did! The meatballs are very light and tasty by themselves, but when you add them to the sauce, they turn out amazingly delicious. I followed the recipe step by step, the only thing I changed was the oven temperatures, I find they are too high most of the time. Also, I used a mixture of beef and pork mince for the meatballs. I love this mixture. Decided to serve them with pasta and worked really well. Certainly a recipe to repeat. Everybody loved it!

• Chicken musakhan

  • amandabeck on April 18, 2021

    This is a tasty version but it did not beat out the very lovely Musakhan recipe in Zaitoun, which will remain my go-to after trying this one!

  • bernalgirl on October 03, 2022

    This is wonderful! I had hoped it would be like the musakhan at the beloved and recently-closed local Lebanese rotisserie chicken restaurant. It was not, and I also completely forgot to make the pine nut and red onion topping, but even still it is a multilayered dish, and serving it over the bread with the pan juices poured over is genius. When I realized I had forgotten the onions, I topped it with pickled red onions and made a sumac yogurt, both of which cut the richness of the chicken juices beautifully. I also roasted the chicken in two pans and added cauliflower tossed with the same spice mix, per his veg option. It’s an outstanding meal with an green salad alongside.

  • KarinaFrancis on October 03, 2020

    I’d been reluctant to make this dish (I have no idea why) but I’m so glad I finally tried it! The spicing on the chicken is delicious and it’s very easy to make the onion topping while the chicken cooks. I only used 2 onions and cut back a little on the oil based on previous comments.

  • EmilyR on June 20, 2020

    I wanted this to be more flavorful. It definitely needs to be served with the yogurt or labneh for some moisture.

  • purrviciouz on August 02, 2020

    While I understand the point of this dish is to celebrate olive oil, it's a little oily for me. The flavor is great, I'd just reduce oil next time.

  • Schooffiecooks on April 01, 2026

    Used eggplant and zucchini for this recipe!

  • Running_with_Wools on November 08, 2020

    I've made an adaptation of this recipe twice, "sheetpan" style. I love the flavor of the spice blend, and rub it all over a butterflied or whole chicken with the sliced red onion and any other vegetables roasted with the same spices. It's not too challenging for my young children, and has no garlic, so my "sensitive" partner is also okay. Easy, and full of flavor.

  • DePollepel on June 19, 2021

    Delicious as mezze with tomato and cardamom salad and hummus.

  • ellwell on May 28, 2024

    I thought this was delicious. I did not find it too oily or in need of extra moisture. The yogurt was wonderful with it.

  • treay on November 11, 2024

    A favourite recipe. Easy to make and very tasty.

  • katia_bn0ljk on June 01, 2026

    Excellent flavors and a huge hit with the whole family.

• Lemon chicken with za’atar

  • Zosia on July 27, 2020

    2 hours wasn't long enough for the marinade to penetrate the chicken but the pan juices were delicious and I made sure to serve them with the chicken. I used only 1 tbsp oil in the marinade and added cauliflower to the sheet pan after the first 15 minutes of roasting; it didn't crisp because of the pan liquid but it did taste good. Family and I enjoyed the flavours of this dish.

  • joneshayley on July 02, 2020

    Nice but a LOT of oil and not good enough to repeat for us.

  • Foodycat on July 08, 2020

    Marinated overnight and the flavour was lovely, unexpectedly delicate. As joneshayley says there's a lot of oil in the recipe, so I added just a couple of tablespoons.

  • bernalgirl on October 20, 2022

    I’m adding this to my list of favorite chicken recipes. I reduced the lemon by half and it was perfect for our palate, and perfectly cooked with crisp skin at 40 minutes. So much flavor for so little effort.

  • clkandel on November 17, 2020

    Very tasty. Cook on parchment to make clean up easier.

  • amandabeck on February 18, 2021

    good, pretty standard lemon za'atar chicken. I prefer M'sakhan or the chicken shawarma to this.

  • kari500 on October 24, 2020

    We skipped the almonds (had nuts in our side dish), and used boneless skinless thighs so cut back a little on the timing. Delicious and easy. The onions and garlic were fantastic.

  • TrishaCP on January 20, 2021

    We really liked this. We marinated about six hours but overnight would be better. As Foodycat says, the flavor was unexpectedly delicate given the ingredients. I used boneless skinless thighs.

  • treay on November 26, 2024

    Yesterday we had a friend coming for dinner and wanted to make a recipe that didn't involve much time in the kitchen, and this chicken recipe was perfect because you can actually prepare it the previous night (it's actually recommended to marinate it overnight) and then put it in the oven an hour before dinner time. It is a really good and tasty recipe.

  • pamacea on February 23, 2025

    I really enjoyed this. Kept it to 2/3 lemons and was liberal with the za’atar which I blend myself with spices obtained from a spice merchant and did not find it bland at all. A key might be to include a roasted onion slice and or garlic with every bite. Will definitely make again!

  • Indio32 on December 04, 2020

    Made as directed apart from not using almonds that we didn't have. Was marinated overnight. Was enjoyed by all but I found it a touch too acidic maybe the lemons were on the large side. Will make again though.

• Spicy pasta bake

  • anya_sf on August 21, 2021

    With 1/2 tsp red pepper flakes in the sauce and a light sprinkling of Aleppo on top, this wasn't spicy at all. Going into the oven, it seemed liquidy, but after baking and resting, it was just fine. Unsurprisingly, my family liked this a lot.

  • e_ballad on November 14, 2020

    Even without the heat of the chillies & Aleppo pepper (making it kid-friendly), this was delicious. Demolished by the kids. A definite keeper.

  • VineTomato on April 19, 2020

    Best pasta bake of all time. Totally amazing and I wasn't sure I was going to love it. Mr VT not a huge fan of the spices used, so I cut the cinnamon down to a quarter tsp and all spice to half tsp. Could not even pick up a hint of them, so next time will follow the recipe. We used veggie mince (vivera) and it tasted great. The bechamel was the best I've ever had and will be using this recipe in other lasagnes and pasta bakes too.

  • DePollepel on August 26, 2021

    spicy, not very special, a bit like chili con carne

  • JoaninBE on February 16, 2021

    I made it almost as written, except that I added 2 tsp of duck fat to make up for the very low fat content of the ground beef here in Belgium. Used regular chili flakes because I haven't found Aleppo chili flakes yet. A review somewhere commented that it had a lot of liquid when it it was removed from the oven. I let it rest for 30 minutes and the liquid was reabsorbed. I will make it again.

• Pulled lamb shawarma sandwich

  • rmardel on March 04, 2023

    This was fabulous! Mine could have actually stood another hour in the oven, but it was still delicious, tender and flavorful. The leftovers were also excellent. The combination of spices, with the turmeric, is also spot on and complements the lamb well. I would do nothing different, perhaps more time, but that may vary with each individual cut of lamb shoulder. A reminder to test next time.

  • SheilaS on February 17, 2023

    Great recipe. Wasn't sure about finding a non-metallic container to marinate the lamb in that would fit easily in my fridge so I used a big ziplock and it was perfect. I probably should have given the lamb a bit more cooking time - it was delicious but didn't pull as easily as it should. Don't skip the tahini/yogurt/sumac sauce. It adds a great tang and isn't as heavy as tahini can be.

  • Lsblackburn1 on July 16, 2020

    So first time making this, I followed the directions, which do not say to check on the lamb during the first 4 hours of roasting, so I did not check on it. Mistake! When I finally took it out to get ready for the second round of cooking, I realized it was totally done and did not need another 90 minutes. Fortunately, it was fine - not dry at all and actually totally amazing and delicious. Lesson learned; make again but check on it!

  • amandabeck on October 08, 2022

    This was fantastic and a total hit! I didn't have time to marinate the lamb overnight, so I put the paste on just a couple of hours before cooking. The lamb was fall apart tender, super flavorful, and not too game-y tasting. Great dinner party food because I cooked it earlier in the day and then just kept it warming in the oven. Would 100% make again.

• Chicken shawarma pie

  • vinochic on March 05, 2023

    Like everyone else has said, time consuming but delicious. The recipe calls for this to bake at 400 degrees for an hour. I checked after 25 minutes and it was already dark brown on top-any longer and it would have burned. I covered with aluminum foil and reduced heat to 325 to finish up.

  • TrishaCP on June 20, 2020

    Excellent flavors. I did have a soggy bottom (I didn’t have the right kind of potatoes, nor enough of them, so it was probably down to user error). However, it didn’t take away from the enjoyment of this pie.

  • KarinaFrancis on May 09, 2020

    Amazing! I won’t kid you, there is a lot of work involved but the payoff is absolutely there. The spicing on the chicken is spot on, the potatoes keep the base crispy and the layer of yogurt/tahini gives the pie a delicious richness. Update: the leftovers were just as good reheated the next day

  • EmilyR on June 30, 2020

    Another rave review from our crowd and the neighbor. I unfortunately had to use a 10" pan instead of the 9" and I used labneh in place of the yogurt, but this is one of my favorites I've made from the book thus far. Plan this one in advance as it does take some time, but it is worth the work.

  • Nancy402 on June 23, 2020

    Wonderful dish. Yes, there are a few steps, but each is manageable. The stewed chicken was so good I was almost tempted not to make the whole dish, but glad I persevered. Quite a showpiece.

  • darcie_b on June 13, 2021

    Dinner guests loved this and so did I. It's a fair amount of work but it's worth every minute, great balance of flavors and subtle spice. I subbed breasts for the thighs and reduced cooking times by about 35%.

  • chawkins on December 24, 2021

    Wow, what a show piece and delicious too. It was quite a bit of work but I spaced them out during the day so I did not feel overwhelmed came assembly time. I skipped the pepper flakes.

  • amandabeck on January 16, 2021

    YUM. I will make this time and again. We can't find boneless/skinless chicken thighs where I live so I bought quarters and used those instead. Would make more tahini yogurt sauce for the next time. A bit labor intensive but worth it. Leftovers toast up just fine too, but we destroyed this quite quickly!

  • pattyatbryce on October 31, 2022

    Easy recipe, but takes time to make each step. Final assembles quickly and it is easy to reheat. Used a 9x13 pan and scooped out b/c didn't have the springform. Still a showstopper.

  • DePollepel on August 26, 2021

    really delicious!!!

  • Ishie1013 on March 17, 2025

    What an awesome dish! I managed to marinate the chicken for three days instead of one, which I thought would destroy the texture, but it just made everything more flavorful. As others noted, there are a lot of steps, but they're really easy to follow and wind up with a showstopping dish that is fantastic.

  • treay on November 11, 2024

    This is a very yummy pie that even though it has quite a few steps to follow, it is not difficult to make, and the result is just amazing. It is suggested to serve the chicken in a pita or wrap and topped with the tahini sauce, if you don't want to make the pie. Both ways are delish!

  • kate_8v3dzp on March 15, 2026

    A project but worth it

  • ayse_pvq1gh on March 29, 2026

    Cooked with aluminum for 30 minutes then without for 30

• Fragrant Palestinian couscous (Maftoul)

  • Foodycat on November 23, 2021

    I adapted the recipe for leftover roast chicken and it was delicious! Very flavoursome.

  • Anea25 on September 23, 2023

    very nice, favourful dish with a homey feel to it used chicken breast and mushroom because that's what I had in the fridge. because you add the chicken/mushroom at the end, it can be divided into a carnivore and a vegan dish for a party

  • oneshotcuisine on January 07, 2021

    Sami Tamimi suggests a meatless version with grilled meaty mushrooms instead of chicken - treated the same but popped under a hot grill for 15-20 minutes instead of roasting.

• Meaty vine leaf pie

  • KarinaFrancis on August 09, 2020

    This was outstanding!! It certainly was labour intensive but much less than rolling dolmas. The filling was delicious, the flavours were divine and the spicing came through nicely. I did have a heart stopping pause before I flipped it, but it came out without incident. A showstopper Update: I had it fridge-cold for lunch the following day and it was amazing.

  • Dinovino on October 29, 2023

    Goat mince works well too.

• Oxtail stew with chard, sumac and tahini (Sumaqqiyeh)

  • JennyHay on April 26, 2020

    A satisfying dish with subtle flavours from the spices and fresh herbs. I cooked the day before then removed the fat from the top the next day. Used silverbeat instead of chard. I may thicken slightly next time. Would work well as part of a shared table.

  • bernalgirl on October 31, 2022

    This is a delicious and satisfying stew, but my favorite part of oxtails is the sinewy bones and deboning the oxtails meant giving up all that — I think beef shanks or even short ribs could be easily substituted. Do not skip the tahini sauce and chopped green chile and dill topping — the flavors and textures and slight bite of the cold chiles are wonderful.

  • cultus.girl on October 10, 2020

    This dish was enjoyed very much. Unusual flavours combined together that worked, although we would say the portion sizes were for at least six, maybe eight.

  • KarinaFrancis on August 11, 2024

    I’ve had my eye on this recipe for a while and it delivers! I had to make some substitutions out of necessity, I used gravy beef instead of oxtail and amped up the parsley because I couldn’t get dill. I made it over 2 days and the flavour developed overnight. The finishing touch of tahini adds richness

  • Astrid5555 on June 01, 2020

    Amazing, even my kids had seconds and this is quite rare. Could get a hold of neither dill seeds nor fennel seeds, used only half a green chilli to adapt to my kids’ spice level. Perfectly spiced, meltingly tender meat, dinner party worthy! Served with laffa bread to mop up the sauce.

  • DePollepel on August 26, 2021

    meat was still very hard, maybe better to try with a different stew meat

• Pita bread (Khubez)

  • okcook on August 04, 2023

    I made the whole wheat/white flour version. The dough was too dry so I added 1/4 cup water extra. Still seemed dry but my heavy duty Kitchen Aid could not handle it with the dough hook. So I made them as they were. Two puffed and the rest bubbled up a bit. However they were nice and soft. I think maybe the whole wheat flour just absorbed more water. I will try again but will use just white flour.

  • Rutabaga on September 12, 2020

    This made delicious pita, and I'm interested in making some dough ahead of time and then cooking up fresh ones for breakfast sometime. I've not seen a recipe like this call for dried milk before, but fortunately I happened to have some on hand. Maybe it makes the dough a little richer? I'd have to taste it alongside another pita bread recipe to see if I notice the difference.

  • Foodycat on July 15, 2020

    MY PITA PUFFED!!! This is very exciting. I made the whole recipe and froze the dough in portions of 2, so we will see how they thaw but the two I cooked freshly puffed into a beautiful pocket. ETA the thawed dough also puffs beautifully. I counted the thaw as the 10 minutes rest, then shaped and allowed to prove before baking. Made perfect pockets for sabich.

  • chawkins on October 07, 2025

    I was fun to watch them puffed up on the stone. I made half a recipe using all all-purpose flour. The dough needed a lot more water to come together, I did not measure the exact amount but it was probably over a quarter of a cup.

  • emiliang on March 13, 2023

    I've tried a few different pita recipes over the years, but this one was by far the best - the dough was easy to work with, the rest/proof periods were short enough for a weeknight bake, and the end result was a pillowy and delicious pita. The pitas were good even a day later, re-heated in the oven. I used a pizza stone to bake these rather than a sheet pan.

  • Dcampos on March 01, 2026

    Winner recipe! I did add more water for the dough to come together. They browned on the bottom too quickly and end up too crispy when cooked on a pizza steel so used the sheet pan per the directions and they came out perfect.

  • anya_sf on March 23, 2024

    Not sure why they say not to halve the recipe; I did with no issues. I made the part whole wheat version using white whole wheat flour and the dough was fairly stiff but workable. I did have trouble rolling the dough thinly enough, so the pitas took a little longer to bake, but still puffed nicely. Very good.

  • sayeater on November 03, 2021

    A nice soft pillowy pita. Fairly easy to make, dough was easy to handle. Mine did not brown at all in oven even though they were done. I didn't mind, just throw on burner a couple seconds each side before eating to warm and get color.

  • Schooffiecooks on March 30, 2026

    They didn't rise the second rise and were dry. My sesame breadsrings are way better!

  • breakthroughc on July 15, 2023

    Another vote for this pita recipe. Mine puffed! The dough is super easy to work work with. I baked mine on a pizza stone. I will definitely make these again. By far the easiest and most successful flat bread recipe I have tried.

  • breakthroughc on August 03, 2023

    The pita freezes and reheats beautifully. I froze some on the day I baked them. I took two out last night and put them frozen on a sheet pan, covered with foil and put them in a 350 oven for 10 minutes. They were just as good as the day I baked them.

  • dc151 on May 02, 2021

    Easiest and most successful pita bread recipe I've tried. Dough came together well, and dough puffed, nice pocket!

  • amandabeck on October 08, 2022

    Made the whole wheat version. I think I needed to turn the oven down because the first 2 batches browned too fast and turned a little crispy. Later ones were better, and also, for the first time ever, I actually got them to puff! The dough was too much for my stand mixer (I have a small version) so I think I could have needed them more, too. Worth practicing some more!

  • Skamper on August 01, 2025

    Very good and quite easy. I made a half batch using the whole wheat variation. I added maybe 2 additional tablespoons of water (didn't measure) and the dough was perfect. Baked on the pizza stone with parchment and they puffed up beautifully. They were very fluffy and soft. Froze the other 4. They freeze very well.

  • treay on November 15, 2024

    Fantastic recipe. Once you tried them, you'll never buy the ones from the shop again.

  • jvozoff on July 04, 2023

    I’ve made these lots. Echo the comments below that the dough is easy to work with, they puff, and are soft and delicious. I’ve made with all white flour and white/whole wheat blend. Both excellent. Baked in outdoor pizza oven in less than a minute.

• Jerusalem sesame bread (Ka’ak al quds)

  • anya_sf on April 03, 2024

    As suggested in the headnote, I froze the shaped rings after the final rest and baked from frozen. Worked perfectly. I enjoyed one split, filled with cheese, while my son preferred his with jam. I had another one later with almond butter. All very good!

  • Tealismyname on February 28, 2022

    I am a terribly baker and these came out amazingly! I made the dough in the bread machine (basic dough) and replaced the milk powder with milk because I didn't have any.

  • clkandel on October 18, 2020

    Very tasty. Soft and airy inside, with a nice bite to the crust.

  • selena__rhea on May 03, 2024

    Replaced 1/2 cup water with whole milk in place of milk powder with no issues.

  • Veganbaksels on May 22, 2020

    We loved these so much, will have to make them again. I used soy yoghurt instead of milk powder and soy milk with maple syrup instead of an egg to coat them.

  • Astrid5555 on August 29, 2020

    Very good, quick and easy recipe. Made 18 smaller rings instead of 6 large ones as part of a mezze spread. Looks cute!

  • snackbaby on November 25, 2023

    these came out a dream. fun dough to work with, too

  • Schooffiecooks on March 27, 2026

    I also made them with different flavors!

• Za’atar bread (Aqras za’atar)

  • clkandel on July 15, 2020

    Served these with the Eggplant, Chickpea, and Tomato bake. A great combo.

  • TheresaH on May 03, 2026

    Good.

• Sweet tahini rolls (Kubez el tahineh)

  • clkandel on September 01, 2020

    These are delicious! Added some carob molasses to the tahini and 1/4 tsp mahlab to the dough. We aren't big sweet eaters, so we cut the sugar mixture way back.

  • KarinaFrancis on October 05, 2020

    I couldn’t believe how well these turned out! The dough is soft and easy to work with, and the instructions were detailed and easy to follow. The rolls were sweet without being overly sweet and so good with a drizzle of tahini and date molasses. Can’t wait to make them again

  • anya_sf on August 25, 2024

    I shaped the rolls the night before, refrigerated overnight, then left them at room temperature an extra hour before baking. That seemed to work, although they didn't rise a lot - remained somewhat dense, similar to some Scandinavian cinnamon roll recipes. I believe that's how they're supposed to be, but next time I would try proofing them longer after shaping. Flavor was delicious.

  • hlange on April 24, 2024

    Lovely. Well-balanced flavors; not too sweet. I might try to use a fluffier/softer dough recipe next time, this dough was quite dense and dry after baking.

  • Livia on August 06, 2020

    Devine ! will make again.

• Sumac onion and herb oil buns

  • Apollonia on July 25, 2021

    Made a modified version of these buns using the KAF Buttery Sourdough Bun dough so I could use up some discard. They were nice, but I don't know that I'd make again. I didn't love the cinnamon with the savory spices --- really gave cinnamon roll vibes, which to be fair, my family loved--- and they were very oily. That said, people gobbled them up, and they were absolutely beautiful.

  • Anea25 on July 10, 2024

    quite nice !

• Arabic samosas (Sambousek)

  • Frenchfoodie on April 22, 2021

    The pastry here is wonderful, easy to handle and roll thinly but robust enough to move once filled. We enjoyed the filling though there was far more than needed for the quantity. It is the pastry I’ll definately be using again.

  • emilycaj on January 11, 2026

    Delicious. I didn't end up with excess filling, though I did substitute the steak with three slices of Steak-Umms haha... that was my only substitution, though.

• Knafeh Nabulseyeh

  • EmilyR on June 21, 2020

    I first spotted "kunefe" at Trader Joe's and thought it sounded interesting... it's a delicious dessert. Low and behold here is the recipe for an even better homemade version. I had to amend it a little bit, because I ran out of sugar so I only used 1.5 cups for the syrup, which I thought was adequate. The syrup produced more than needed (a solid 3/4c) so I will use it in tea. I decorated my knafeh with dried flowers that I picked up while traveling for visual appeal. It's a bit salty, sweet, crunchy, and all around excellent.

• Filo triangles with cream cheese, pistachio and rose (Warbat)

  • Zosia on June 16, 2020

    Fabulous, even made with only 4 layers of somewhat dried out phyllo that I dug out from the back of my freezer (I made a half batch). The filling is not very sweet and there's just enough syrup to glaze the pastries and add subtle rose flavour. My mastic had no flavour so I used vanilla bean paste. They baked in 20 minutes in my oven.

• No-churn strawberry ice cream (Bouza)

  • Zosia on June 17, 2020

    Perhaps it was my strawberries, but the ice cream didn't have a strawberry-forward flavour. Of course the sauce boosted that and we quite enjoyed this dessert. My (older) mastic doesn't have a distinct flavour but I did add it. The ice cream texture was like other no-churn ice cream I've made so I think it's time for a fresh batch of mastic.

• Orange blossom, honey and baklava semi-freddo

  • KarinaFrancis on December 12, 2021

    A perfect make ahead dessert for an early Christmas lunch, I made it a week ahead and just had to cut up the topping on the day. The orange blossom flavour was very forward, which I love, but proceeded with caution or it can overpower. The texture was dreamy and captured the baklava flavour brilliantly.

  • ezwriternc on January 19, 2023

    This was not that hard to make and tasted great. But it melts so fast. I took it from the freezer and put it in the refrigerator for about 15 minutes and it collapsed so quickly. That is my only complaint

  • Nancy402 on July 13, 2020

    This ticked all the boxes and then some. Beautiful visually, delicious, and an amazing blend of flavours and texture. Takes time but not too much effort.

  • Kringler on August 23, 2025

    This is fabulous. Light and refreshing. My book club was very impressed. And it is easy to make. Can be made two weeks ahead.

  • Gilbatron on May 23, 2025

    This was very, very good. The sugar technique used is called pate a bombe. If you have a sugar thermometer use that and wait for the sugar to reach the appropriate temperature (120°C) instead of relying on timing. this will give you a more reliable result.

• Chocolate and qahwa flour-free torte

  • ezwriternc on January 19, 2023

    I made this for Christmas Day with fresh whipped cream on top. Very good.

• Labneh cheesecake with roasted apricots, honey and cardamom

  • EmilyR on July 01, 2020

    This is a beautiful cake. It's not overly sweet, the labneh makes it a bit light and tangy. The baklava style crust is also something interesting, though it wanted to fall off the cake a bit while cutting. The quantity of syrup would have left my apricots and cake swimming, so I didn't pour all of it on. The apricots add the perfect bit of tart, yet subtle sweetness to this mix.

  • Anea25 on August 21, 2024

    The top of the cheesecake split so it didn't look as pretty as it could have, but it was a hit in terms of flavor. One of the best cheesecakes I've ever had!

  • amandabeck on October 08, 2022

    Wow! This turned out absolutely gorgeous-- but it was way too much for 6 people! I used nectarines because we don't have apricots right now. I love that the cheesecake portion is not too sweet and not loaded with sugar. I thought the crust was finicky and wasn't sure it was worth the effort, but it turned out really unique and tasty. Cake held together and sliced beautifully.

• Shortbread cookies (Ghraybeh)

  • clkandel on December 24, 2023

    Delicious! Light, melt in your mouth texture. Not overly sweet.

• Muhallabieh with cherries and hibiscus syrup

  • raybun on September 19, 2020

    I was amazed that the consistency using cornflour was the same as using gelatin. I would add a couple of drops of almond essence next time to the milk custard, as I felt it could do with a little extra flavour. I used dried hibiscus instead of tea as well.

  • TrishaCP on June 30, 2021

    This was a nice dessert- the cornstarch is much easier to work with than gelatin! The syrup was very nice-especially the addition of thyme. (Leftovers were good in cocktails.) It says it serves four but I served it for 6 (the size of my dessert bowls).

  • Astrid5555 on August 29, 2020

    Made the suggested fig variation and used dried hibiscus flowers instead of the tea bags to make the syrup. Very quick to make and can be prepared a day ahead. Nice little treat!

• Braised broad beans with olive oil and lemon (Foul akdar)

  • catmummery on July 04, 2023

    these are incrediblly flavourful; the balance is lovely. I used some rather large broad beans and nexgt time i'd use smaller hyounger ones - some of the skins were too fibrous even after 30 mins. but will definitely make again - more than the sum of its parts and lovely with some fluffy rice and greek yoghurt

• Grilled aubergine and lemon soup

  • Anea25 on March 31, 2024

    nice soup though I prefer the one in Jerusalem

• Stuffed aubergines and courgettes in a rich tomato sauce (Baatingan w kusaa bil banadoura)

  • WaterPenny on April 04, 2021

    Delicious! I've made several versions of Koussa and this one is my favourite. Used minced lamb, only used courgettes and didn't have time to make the Adha and it was still great. Made naan and some tahini sauce to go with it. New family favourite.

  • amandabeck on February 20, 2021

    This is a good recipe-- makes A TON of food, and it's amazing how far just a little bit of ground beef goes. Served this with the Salata Arabiyeh but it was so filling, no sides are really necessary. The fried garlic and adha are a nice touch, don't skip them!

• Spinach pies (Fatayer sabanekh)

  • reader1trees on March 28, 2024

    This is a sort of hybrid dough/pastry which uses both self-raising flour and yeast to rise, the resulting dough is very easy to work with and bakes to a lovely rich texture. I discovered that a 500g bag of frozen spinach defrosts to just over 300g of spinach which is rather annoying, I also had to chop mine because it had quite a few thick stalks in it. Once I'd dealt with that the dough was easy to roll and shape and the end result was delicious, these are quite robust so could be taken on picnics or in lunchboxes and do taste good when cold. I plan to make the pastry again and will vary the filling as I'm sure anything reasonably dry would work.

• Pistachio harisa

  • amandabeck on February 18, 2021

    I ended up using only half the syrup because I like to control how much I put on. For me, tasty enough but I like the texture of filo-based desserts better. The extra orange blossom simple syrup made DELICIOUS cocktails when mixed with pomegranate juice.

• Sticky date and halva puddings with tahini caramel

  • DePollepel on August 26, 2021

    delicious, also for visitors, can be made ahead