Begin this recipe at least 4 hours ahead.
Beetroot, pomegranate and labneh salad
Beetroot, pomegranate and labneh salad
Four Middle Eastern recipes to make this winter
Chef Paul Farag brings vibrant Egyptian flavours to Sydney’s Nour. A taste of his must-make dishes, featuring top produce (as seen here), and you’ll know why he’s destined for a bright future.
Swordfish shish with charred brussel sprouts
You will need 8 x 30cm metal skewers for this recipe.
Eggplant mesa'a'ah (Egyptian spiced eggplant)
Spice up your next dinner party with this classic Middle Eastern eggplant dish. Serve warm or cold, but always with plenty of pita bread for dipping and scooping.
Figs with saffron and cardamom cream
"Figs only have a very short season so it's important to make the most of them when they're around . I love how well they work in both sweet and savoury dishes." – Paul Farag.
