We love the way the food of the Middle East pairs punch spices with bright, fresh produce, so that every bite is packed with flavour.
“You can buy the pickled cucumbers and chillies from a Middle Eastern grocer. I always leave the skins on my turnips when I make this pink pickle, unless they are quite rough,” says Simon Zalloua. Begin this recipe at least 1 day ahead.
Weeknight dinners have never been better.
These lamb koftas from Simon Zalloua are a firm favourite. You will need 16 metal or bamboo skewers. If using bamboo, soak in cold water for about 2 hours before using.
“This fragrant, herbaceous sauce is a great addition to this meal; it has the perfect acidity for the falafel.” – Simon Zalloua. Begin this recipe a day ahead.
“This is a cheat’s kebab version of lahm bi ajin. At Jimmy’s we call it The Late Night Edition," says Simon Zalloua.
This summer, pick Australian grown corn with grassy green husks for a fresh addition to your BBQ.
“This is a vegan version of a famous raw lamb dish called kibbeh nayeh. Lentil kibbeh is very popular in Turkey and Armenia. The great thing with this dish is it can be made days in advance. If you plan on doing this I suggest leaving the lemon juice out and only adding it to the mix before serving," says Simon Zalloua.
Bring flavour to the gathering with this side from Simon Zalloua.
