• Prim on June 04, 2019

  Red Lentil and squash soup pg 117 This is a good soup. It was a bit flat when I followed the recipe. I add more of the spices, plus salt, 1 tsp curry powder and 1/4 cayenne.

Notes about Recipes in this book

• Hummus

  • jenburkholder on October 12, 2024

    Great, classic hummus. Easier than all the recipes that ask you to peel the chickpeas!

• Hummus with lemon and green chilli chickpeas (Hummus musabaha)

  • CapeCodCook on June 11, 2023

    Follow the timing of food processor directions for a very smooth hummus that does not need soaking with baking soda.

• Burnt aubergines with tahini (Mutabal)

  • jenburkholder on May 13, 2023

    Very standard m’tabbal recipe. Had to add a lot more lemon and salt. Roasted the eggplant on the gas burner.

• Olive, fig and honey tapenade

  • mharriman on November 03, 2019

    I made this to go with whole wheat pita bread for visiting family . I used all the ingredients but substituted dates for the figs. It was eaten up quickly. Served this (and went well) with Za’atar roasted salmon with garlicky bean mash and Everyday Palestinian salad from the same cookbook.

• Flatbreads with za’atar (Mana’eesh)

  • kwasdin on July 09, 2024

    Tasty! But next time I would make with less yeast and more salt. It rose super fast and was a little bland.

• Arabic flatbreads (Khubz)

  • jenburkholder on August 13, 2020

    Decent, basic flatbread.

  • dc151 on November 02, 2020

    This is the first flatbread I’ve gotten to work properly. Clear, concise directions with no vagueness. We ate it with hummus sprinkled with toasted pine nuts.

  • Kduncan on February 23, 2021

    The recipe definitely works, which I too have had problems with for flatbread. It's also very straight forward which was really nice. The result wasn't anything special but was perfectly fine.

• Herbed focaccia

  • hashi on February 27, 2023

    Easy, delicious focaccia. I’ll make this again and again!

• Roast red peppers with olives and capers

  • Kag2020 on April 24, 2022

    Made as written except for the addition of a bit of grated pecorino during the last ten minutes. Took at least a half hour longer to cook (could have just been my peppers). Reminded me of a puttanesca sauce, even with the za’atar. Particularly appealing at room temperature when all the flavors had melded. Would love it as part of a meze/tapas table.

  • hashi on November 29, 2023

    Tasty side that can be easily modified.

  • billcranecos on July 22, 2024

    Peppers needed longer to cook than indicated. Delicious flavors.

• Lemon and chilli roast potatoes (Batata harra)

  • michalow on August 11, 2020

    Flavorful and simple to prepare. Will make this again, frequently.

  • emeewhy825 on September 02, 2020

    Fantastic.

  • Avocet on July 28, 2021

    This is great. I don't bother to peel the potatoes. I use a large cast iron pan which crisps up the potatoes wonderfully.

  • Stephenn31 on January 09, 2023

    Easy and delicious. I baked and added a few spices from other recipes like cumin and coriander

  • jwindersteed on January 18, 2026

    One of my favorite recipes.

• Green beans with olive oil (Fasolia bi zait)

  • mharriman on August 16, 2021

    Lovely flavors. The key with this dish, as with any green bean dish IMO, is to not overcook the beans. I cooked mine to al dente and then plunged them in ice water before draining and combining with the tomato mixture. The directions don’t include cutting up the tomatoes but the photo clearly shows the tomatoes in small pieces. I cut mine in chunks but would dice them, or just use a can of diced tomatoes, next time. Paired with with lamb meatballs, tzatziki, pita bread, and Everday Palestinian salad (salad recipe in same cookbook) for a tapas meal.

  • mpo on October 19, 2021

    This is a lot of work for green beans but I actually cooked fish in the tomato sauce and after boiling the water for beans, made some pasta. I saw another note about cutting up the tomatoes, and I smashed mine throughout the simmering process.

• Gazan smashed avocados

  • ethedens on April 28, 2023

    I love this recipe and make it all the time.

• Falafel

  • kwasdin on July 09, 2024

    Great and easy basic falafel recipe. Definitely recommend frying them! Might add more cilantro and some parsley next time.

• Quick pickled avocados

  • imaluckyducky on November 09, 2019

    Exceptional use of unripe avocados. Addictive, garlicky, and vinegary. Wonderful in between bites of the roast chicken dishes of the book.

• Roast Romanesco cauliflower with tahini and pomegranates

  • jenburkholder on August 13, 2020

    This was good. We substituted plumped-up barberries for the pomegranate seeds, as Romanesco isn’t available in the winter where we live.

• Everyday Palestinian salad

  • mharriman on September 16, 2019

    A tasty, crunchy salad. I had many similar salads like this while in Israel and the West Bank but this one tastes more like Tabbouleh than the ones I had in Palestine.

  • imaluckyducky on November 09, 2019

    A very satisfying version. Must eat it all in one meal - this does not keep well.

  • Stephenn31 on January 20, 2025

    Classic. I added a bit of vinegar to make it punchier.

  • jfrobertson87 on April 09, 2026

    Very crunchy, refreshing salad served alongside lentils and rice.

• Roast rainbow carrots with herbed yogurt

  • imaluckyducky on November 09, 2019

    5 stars. One of the best recipes from this book and delightfully simple. This brings gently roasted carrots to a different level of creamy, herbaceous goodness. The dried mint does not disappoint and provides a subtle and unexpected amount of flavor that hits somewhere in the middle of the tasting notes, followed closely by the dill. Keeps well for a couple of days if you happen to have leftovers.

  • Barb_N on February 13, 2020

    I had purple carrots and fresh parsley. Added preserved lemon and black sesame seeds.

• Gazan salad

  • Stephenn31 on December 03, 2023

    Nice salad. Nice with the dill and avocado. Definitely add a bit of spice to it.

  • mikkarose on January 28, 2024

    I thought this was a really lovely salad - loved the chili garlic dill dressing with the avocado especially!

• Fattoush

  • MelMM on February 14, 2019

    2-12-2019 This is a perfect rendition of fattoush, in my opinion. Sumac, which is a common, but not universal, inclusion, really makes the dish for me.

  • Lepa on February 18, 2020

    This is a simple but delicious version of fattoush. It felt fresh and vibrant and I couldn't stop eating it. The feta, while optional, was key and tied all the flavors together well.

• Donyana salad

  • Lepa on July 21, 2020

    This was not as good as I hoped it would be. The dressing was very simple and didn't really tie everything together. It felt like a bunch of stuff with lemon juice on top - but not in a good way.

  • jdjd99 on January 21, 2024

    Delicious, fresh tasting salad perfect for brightening a mid winter meal. I thought the orange really stood out and paired wonderfully with almond and fennel. I added sliced cucumber and thought it worked well.

• Radicchio, radish and clementine salad

  • JulieCruz on February 05, 2022

    Used arugula instead of radicchio, very good.

  • rittingerv on May 31, 2022

    Beautiful salad. Used a mix of radicchio and arugula, and served with the sumac chicken thighs in this same cookbook.

• Freekeh with butternut squash and kale

  • jenburkholder on November 08, 2021

    Tasty. I ate as a lunch salad, dressing more heavily with lemon and olive oil. Omitted the walnuts, since I didn't have any left in the fridge.

• Red pepper, lentil and tomato salad (‘Adassarian’)

  • Lepa on June 17, 2019

    This is a refreshing, satisfying salad. There are lots of little steps but it's not too much trouble to put together. I plan on eating it throughout the week for a healthy lunch.

  • jenburkholder on May 17, 2023

    Agree with the other comment - straightforward, healthy, and tasty.

• Chickpea and bulgur salad

  • mharriman on April 24, 2022

    Very good. Easy and quick to put together after cooking and cooling the bulgur. The mint, parsley, and pomegranate seeds elevate the flavor of the otherwise fairly bland bulgur and chickpeas. Served as a side dish to chicken kebabs. Makes a nice Spring, Summer or Fall side dish or part of a spread of salads.

• Roast pumpkin, sage and maftool soup

  • Astrid5555 on October 03, 2018

    This was a lovely soup. I like the method of roasting the pumpkin before cooking in chicken stock. This made a boring, watery pumkin into something special. Did not have sage, used cilantro instead. Thus, I also did not make the crunchy sage topping for the maftoul couscous but finished with a generous grinding of Kampot peppercorns.

  • amandesi on February 22, 2019

    I used butternut squash, and really enjoyed this soup. It had a distinctly different flavor than my typical butternut squash soups. It's thick, and I might try straining it through a sieve or foodmill to see if a velvety texture would also work, but as is it is still delightful. The topping was easy to make and I loved the texture that the maftool gave the soup. I'll make this again!

• Roast cauliflower soup

  • jenburkholder on August 13, 2020

    This was bland - we had to add a fair bit of lemon to make it palatable. We’re also not big fans of puréed soups, so that probably doesn’t help.

  • vinochic on February 27, 2023

    Bland. Wouldn’t make again.

• Red lentil and squash soup with za’atar croutons

  • imaluckyducky on November 09, 2019

    A solid 4.5 stars. I've had numerous squash soups and numerous variations of Middle Eastern/North African red lentil soup, so the combination of the two was a lovely match. Not overly sweet, and the cinnamon comes through at the forefront. The soup, however, is memorable because of the za'atar croutons -- it desperately needs the crunch and the herby kick. Freezes and reheats beautifully.

  • mharriman on June 22, 2020

    We thought this was good but not good enough to repeat. Part of what makes soup appealing (or any food) is its appearance. My red lentils turned yellow as they cooked, and with the squash and herbs, the finished product looked like brown gravy, not the luscious red soup in the photograph. That being said, it tasted fine— just not beyond that. The croutons and fresh parsley topping added to the flavor and appeal, but not enough to give it more than a satisfactory nod at our table.

  • jenburkholder on August 13, 2020

    I liked this a lot, but agree it needs the croutons. I also threw in a spoonful of yogurt to give it a bit more tang. My butternut squash was small, so I used part sweet potato and thought that worked well, as it often has more flavor than winter squash.

  • XXOOL on December 17, 2025

    Im not a big fan of lentil soup or squash soup but I had a nice winter squash that needed to be eaten. The combination of the two ingredients was great. Nice creamy texture, subtle seasonings. I agree, needs the crunchy croutons for added texture. This will likely be my go to squash soup recipe.

  • alycia_1mqv71 on December 21, 2025

    In stead of croutons I served it with za’atar grilled cheese sandwiches

• Lentil soup with walnut and coriander smash (Shorbat adas)

  • jenburkholder on August 13, 2020

    This was very tasty, vibrant and summery despite being a bowl of lentil soup. In particular the smash was nice, and I could see doing something similar to other soups.

  • eszpee on March 15, 2022

    Used spinach and some celery stalks as greens, as the recipe suggested. It was amazing! Deep and flavorful comfort food.

  • ceisenmann on December 31, 2025

    about an hour top to soup for me. delicious— flavorful, complex, bright, and so nutritious! a winner. used 2 stalks celery and one bunch kale— came out great

• Kale, fennel and noodle soup (Rishta)

  • jenburkholder on August 13, 2020

    A good midwinter meal. I added a spoonful of yogurt and cooked the pasta separately, as I eat alone and had this for several days.

• Freekeh and pinto bean soup (Shorbat freekeh)

  • jenburkholder on August 13, 2020

    Good enough, but not more than the sum of its parts.

• Roast aubergines with spiced chickpeas and tomatoes (Musaka’a)

  • imaluckyducky on November 09, 2019

    5 stars. This recipe as written provides a large punch of flavor with very little effort. Unctuous and protein-packed. Brilliant scooped up with flatbread or eaten with a spoon with the Everyday Palestinian salad with each bite. 3yo approved.

  • Lepa on July 21, 2020

    I wasn't happy with how this turned out. It was fine but not great. The flavors were very one-dimensional. I'm striking out with this book lately.

  • dc151 on October 31, 2020

    Directions were straightforward, eggplant came out perfectly. I added red peppers along with the onions to give a little more to the crowd i was feeding, and since my eggplants were huge, I added a 28 oz can plum tomatoes. We thought it was great! Falastin's version is still probably my favorite, but this seemed more streamlined and a close second.

  • jenburkholder on April 17, 2021

    Quite good, very easy. I realized upon cutting that one of my eggplants was bad, so I made it with half the eggplant, and I didn’t feel like it suffered for that. I also don’t really love eggplant. Ate with corn tortillas and red cabbage, an interesting but actually quite tasty combination.

• Aubergine and feta kefte

  • Allie80 on April 20, 2019

    We gave this 8/10: * Satisfying for veggies and omnivores alike * Easy to source ingredients and nothing too pricey * The recipe was mostly clear but a couple of tweaks to the recipe may make it even clearer 1) a description of the correct consistency of the mixture and what to do (e.g. add more egg?) if it didn’t hold and 2) I wasn’t clear if it was 50g each of sunflower and pumpkin seeds or an equal split 25g of each (which is what I went with) * There were no complicated techniques to master – so flavour was easily worth the effort of making * The end result looked pretty similar to the photo in the book (sadly I can’t upload a photo as it has the book in it) * As noted by Khan in the chapter introduction, would be great as part of a mazzeh (mezze)

  • purrviciouz on June 04, 2020

    This was good, I could see room for modification such as using mushroom or zucchini instead of eggplant. Definitely a satisfying vegetarian meal. The texture added by the sunflower or pumpkin seeds was delightful. I used all pumpkin seeds. Next time I would make 24 smaller balls.

  • mpo on November 08, 2021

    This was good. I used only a cup of bulgur wheat and substituted with pine nuts. I made 12 to last the week and 4 are already gone!

• Lentil, aubergine and pomegranate stew (Rummaniyya)

  • jtrewhella on September 25, 2022

    https://www.ethicalsuperstore.com/blog/zaytoun-palestinian-recipes/zaytoun-palestinian-recipes-rummaniyeh-lentil-aubergine-stew-with-pomegranate-molasses/

  • kwasdin on July 09, 2024

    This was delicious! The pomegranate flavor is wonderful.

• Comforting spinach and chickpeas (Sabanekh bil hummus)

  • emeewhy825 on September 02, 2020

    This soup is exactly what the book says it is. It is a light, tart, but filling soup that will be perfect for when you need to brighten your day. It is absolutely better after sitting in the fridge for a while so save some leftovers or make it early.

  • jenburkholder on January 13, 2023

    Enjoyable, simple dish. Used more spinach (one bag) and home-cooked the chickpeas - would strongly recommend doing that, as the flavors are so mild. Had with bread.

• Gazan lentils with chard and tahini

  • imaluckyducky on November 09, 2019

    3.5 stars. This is a good, creative use of the entire chard leaf and stalk. This recipe is successful in making the humble brown lentil into something tasty. However, this makes a LOT, and while good, the flavor isn't dynamic enough for me to feel compelled to keep eating multiple portions. On a spread this is an excellent accent. Will probably not make again without heavy adjustment of the seasoning.

  • jenburkholder on August 13, 2020

    I liked this, the flavor was different, but not the first day. It really needed a while to meld. If I make it again, I’ll do so a day in advance.

• Za’atar roast salmon with garlicky bean mash

  • mharriman on September 16, 2019

    Excellent. This is a very simple, straightforward recipe that packs a lot of flavor because of the Za’atar spice. I felt fortunate to have found an authentic Palestinian za’atar at a local middle Eastern grocery shop. They carried four different types. I bought Al’ard brand, imported from Palestine Territory. The coarsely mashed cannelloni beans were a nice flavor complement. I’ll definitely repeat this recipe again.

  • jenburkholder on August 13, 2020

    The za’atar went well with the salmon, and we’ll use that pairing again. The beans, though, were bland and pasty, and added nothing to the fish, even though I adore beans. Wouldn’t combine the two in the future.

  • mpo on November 10, 2021

    I like Za’atar but there was way too much, disproportionate to the amount of the salmon.

  • Stephenn31 on June 15, 2023

    Easy and turned out well. Excellent with a big salad

• Spicy prawn and tomato stew (Zibdiyit gambari)

  • emeewhy825 on September 02, 2020

    I really liked this. The flavor is unique with the dill, spices, chili pepper, and sugar.

• Gazan beef, chickpeas and chard (Sumagiyya)

  • ElianeW on October 28, 2018

    Delicious and easy. I substituted tamarind paste for pomegranate molasses.

  • purrviciouz on June 15, 2020

    Super delicious and unique flavor. I used Serrano pepper and Aleppo chili flakes.

  • jenburkholder on August 13, 2020

    This is one of the more unique beef stews we’ve had. Earthy, tart, and pungent. Very good, and very easy - it cooks itself, like all stews. I wouldn’t replace the chard with spinach, though, as I think the deeper flavor of the chard is important here.

  • emeewhy825 on September 02, 2020

    I think this stew might be an acquired taste. It was too tart for my taste. Also, I followed the recipe and the beef came out overcooked.

  • Stephenn31 on December 03, 2023

    Turned out well. A great way to eat a lot of greens. It had a slight BBQ flavour that we couldn't quite place, but it was pleasant.

  • mirjoy on February 03, 2026

    Unique and well balanced, I’ve made this a few times

• Warm maftool salad with za’atar chicken

  • Prim on June 15, 2019

    The za'atar chicken is very good. I cooked for 10 min at 400 degrees then lowered to 350 degrees for 30 min.

• Stuffed courgettes with spiced beef or lamb (Kousa mahshi)

  • mharriman on September 16, 2019

    Delicious. Everything about this dish is wonderful- full of flavor, appealing to the eye and senses, and hearty. While we were eating, My husband remarked more than once that he wants to have it again. I used ground lamb and omitted the pinch of cayenne. Served with Everyday Palestinian salad from the same cookbook.

  • purrviciouz on June 17, 2020

    We loved this. It's not a super attractive dish but the flavor makes up for it!

  • mlbatt on August 06, 2020

    Very tasty. Made it vegetarian by using soy crumbles which reduced cooking time for filling. The warm spices, sweet/sour pomegranate molasses and sharp nuttiness of the topping worked well together. Will make again.

  • jenburkholder on August 06, 2020

    We also really liked these, using lamb. We also added a bit of rice, as just meat felt heavy. Definite repeat; one of the better stuffed zucchini recipes we’ve made.

  • emeewhy825 on September 02, 2020

    The meat in this dish is absolutely amazing.

  • imaluckyducky on October 27, 2023

    5 stars - absolutely exceptional in flavor and easy to prepare

  • Deja1 on October 09, 2024

    Flavours were 5/5!! Unfortunately, my courgettes were a bit watery. Definite repeat.

• Roast chicken with sumac and red onions (Mussakhan)

  • imaluckyducky on November 09, 2019

    5 Holy Moly Stars. This dish is deeply, richly satisfying. Despite what the recipe states, you do not need to marinate the chicken - a solid rub-down before roasting will do. The spices create a delicious chicken liquor on the bottom of the pan that absolutely must be poured over whatever flatbread you are using. Will make again.

  • Barb_N on February 13, 2020

    I marinated the chicken for an hour in fridge and 30 min at room temperature. In spite of planning ahead for this meal I didn’t have lemons (used preserved lemon instead, on a mission to finish an old batch) or pine nuts - used pistachios. Yum, this is a winner.

  • KevinSeattle on August 15, 2020

    Astonishingly good and straight forward to make. I seasoned the chicken a day ahead with salt and pepper, but could season ahead with all the spices to give the meat more of a chance to absorb the spices and give a deeper kick. Add the onions, fat and acid in the last few hours before cooking to avoid denaturing the proteins.

  • kari500 on September 14, 2021

    Not sure why my result was so different from everyone else, but I didn’t love this. The spicing seemed off, uninteresting. I won’t make again.

  • mpo on April 07, 2022

    This is actually easy enough for a weeknight even if it feels more complex. I served this over freekah - without hummus or babaganoush, serving on a pita seems odd with the chicken on the bone.

  • rittingerv on May 31, 2022

    Delicious! Served with the radicchio and clementine salad in this same book. Very flavorful and moist.

  • Stephenn31 on January 20, 2025

    Don't skimp on the red onion - it cooks down and is delicious with a squeeze of lemon. Really good. I made with skin/bone-on chicken breast and it worked well but needed an extra 15 min to cook to temp.

• Tray-baked lamb kibbeh (Kibbeh bil saneeyeh)

  • mharriman on May 25, 2020

    My cookbook title for this dish is “pan-baked lamb kibbeh” on same page as noted. Wow! My husband and I loved this. The ingredients call for “fine” bulgur. My bulgar didn’t designate texture type but it wasn’t terribly fine. The baked mixture mostly fell apart when cut and served, but no matter. It was delicious. We understand why it is a celebration dish. It takes an hour to prep and put together before assembling and then baking for an hour. Tzaziki is an essential topping for this dish. Well worth the effort; we’re looking forward to the leftovers. I made the suggested Everyday Palestinian salad, which was a great accompaniment. Update: after sitting in the fridge overnight, I cut a serving from the pan with no crumbling, microwaved it, and it was delicious. Something to think about for next time: bake, refrigerate, Reheat, and then cut.

• Roast chicken stuffed with raisins and pine nuts (Djaj mahshi)

  • mharriman on May 27, 2020

    The stuffing is worth the recipe by itself. I can see why this recipe is designated for holidays because the spices evoke them. Just heavenly! The roasted chicken is really just a variation of others I’ve made, like Thomas Keller’s. I marinated my chicken for 7 hours. Marinating the chicken in EVOO, sumac, and other spices brought a lovely aroma to the kitchen, once in the oven, but didn’t really transfer to the plate. My 4 lb chicken was ready to rest at 85 minutes and then carve and eat at 95 minutes. Chicken was juicy and tender throughout. I will definitely make this again just for the sumptuous stuffing. Changes to stuffing: I was out of pine nuts and yellow onions, so I subbed almonds and two shallots.

• Apricot and rose water rice pudding (Riz bil halib)

  • purrviciouz on June 13, 2020

    A delicious sweet treat. I served this for brunch and used arborio rice and orange blossom water instead of rose water.

  • jenburkholder on August 13, 2020

    Lovely flavor combination. I used oat milk instead of cow’s and it was delicious (of course, rice pudding always is!)

  • CheesyKranskyLove on October 04, 2022

    I bought dried rose petal specifically for this but not sure if it added much other than aesthetics

• Lamb meatballs with tahini (Kefte bi tahini)

  • Shepherdabi on June 29, 2020

    Good tasty flavour. Used oregano instead of parsley as did not have parsley. Not sure that covering the meatballs is necessary. Might try without next time. Potatoes stick so need to occasionally move the slices around when cooking before add meatballs

  • emeewhy825 on September 02, 2020

    This was absolutely delicious but I think I need to add more time for the meatballs to cook up next time. The tahini sauce is amazing.

  • jenburkholder on November 10, 2020

    I didn't like this. The meatballs were woefully underseasoned - even though I used less meat! The springy, smooth texture was also offputting. The potatoes got heavy and greasy in the meatball fat, and the sauce was too rich to cut that effectively. Wouldn't make again.

  • alycia_1mqv71 on December 21, 2025

    I substituted turkey and skipped the potatoes. Served with fattoush.

  • kate_8v3dzp on March 15, 2026

    This is good but I find in this book you have to increase the cooking times for baked or roasted items. Not sure why that is but it always takes longer for me.

• Semolina and rose water slice (Namoura)

  • jenburkholder on August 13, 2020

    This is good, but is authentic in its incredible sweetness and potent rose-water flavor, so baker beware! Excellent mid-morning treat with an espresso.

• Chocolate and tahini cookies

  • jenburkholder on August 13, 2020

    These were popular at my group meeting, and very easy. They do overbake easily, so take them out when they’re still a bit squishy in the middle.

  • kwasdin on June 08, 2025

    Very good! My edition (US) claims that this makes 12 but I got over 30 using a #40 cookie scoop.

• Akkawi spiced crispy squid

  • emeewhy825 on September 02, 2020

    This is an excellent version of fried calamari.

• Layered chicken and flatbread feast with yogurt and chickpeas (Fatteh djaj)

  • Kduncan on February 23, 2021

    This was a good amount of work, but the results were delightful, but sometimes hard to put together. Looking forward to making again when I have more time.

• Chocolate and coconut cake

  • ksa on June 30, 2021

    This was an amazing cake - very moist, just what a chocolate cake should be. On top of it, soo easy to make.

  • mpo on January 29, 2022

    This was rich without being too sweet. I would maybe use coconut milk as opposed to whole milk because I didn’t think the coconut flavor came through enough.

• Chicken shawarma

  • Stephenn31 on June 22, 2024

    Flavourful but not a complex shawarma marinade. I used a 7 spice blend instead of allspice which gave it more flavour.

• Spiced chicken with dried lime pilaf (Mashbous)

  • Stephenn31 on June 24, 2024

    Really easy and flavourful. The amount of spice blend looks excessive, but it's quite mild and bulked up by the dry limes - use it all. And definitely serve it with plain yogurt and a nice salad.

• Spiced fish pilaf with caramelised onions (Sayadieh)

  • Stephenn31 on December 12, 2024

    Turned out well and easy enough. I cut the fish in 1.5 inch pieces and they were a bit too small. Would make again

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