Ask any good Lebanese boy what his favourite home-cooked dish is, and the chances are that he will nominate his mum’s dolma — stuffed vine leaves.This is Greg’s mother’s recipe, which we both love, not just because it tastes delicious, but because of the neat way in which both the first course and meat course are prepared together in one large pot.The idea is simple: After filling the vine leaves with a traditional rice stuffing, they are placed on top of lamb chops in a large pot.During the cooking process, all the bubbling juices rise to impregnate the stuffed vine leaves. These you eat first, with plenty of creamy yoghurt, and then follow with the meat course.Labne (yoghurt cheese) is the simplest of cheeses made regularly around the Middle East. It is infinitely versatile and lends itself to savoury and sweet flavourings. You could try adding a teaspoon of garlic purée, for instance, or swirl in a spoonful of harissa, or other fresh herb purées such as basil, oregano or dill. Sweet versions can be made with a splash of rosewater, orange-blossom water, or a fragrant honey. — Greg and Lucy Malouf, authors of Moorish
“This salad makes wonderful use of sweet parsnips while they are still in season. Spicy wild arugula and Drake Family Farms goat cheese make it irresistible.” – Executive Chef Alex Resnick of PICNIC LA
This bright and spicy twist on the basic Arabic salad of minced tomatoes, cucumbers, and onions gets its color from red cabbage and orange bell peppers, both of which grow in abundance in Gaza. Middle Eastern cucumbers are sometimes labelled as "Persian" or "Japanese," but any burpless variety will do. In Gaza, the dedication of the cook is revealed by how finely she chops her salad.