Roasted pumpkin with zhoug
Zhoug is a hot green sauce from Yemen that’s often added to soups and stews for a fresh and fiery finish. Here we’ve paired it with sweet roasted pumpkin for a no-fuss side that’s a winner with chicken.
Torshi and makdous
Pickled vegetables and oil-cured eggplant make a winning starter that's easy to prepare ahead.
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Greg Malouf’s burrata with broad bean and chickpea stew
Greg Malouf's take on ful medames, with the addition of creamy burrata.
Toum with quick za’atar flatbread and haloumi
Not familiar with toum? Don't worry - one scoop of this dip and you won't be able to forget its luxurious texture and heady garlic notes.
Our favourite dishes: June 2018
In honour of our first-ever Middle Eastern issue, we share our favourite plates inspired by the region's cuisine, from Israeli breakfast plates to shawerma-stuffed pita.
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Maha
REVIEW Maha is Melbourne’s buzziest Middle Eastern restaurant: a cave-like space splashed in copper and gold that attracts celebrities and celebrating diners in equal measure. Underpinning the atmosphere is the excellent service (credit to the sommeliers for making great wine matches with labels from Chile to Israel) and Shane Delia’s modern take on Middle Eastern […]
Carrot and almond hummus
This carrot and almond hummus is perfect for entertaining. Add grilled chicken and a herb salad to turn it into a delicious lunch.
Lamb köfte with green tahini yoghurt
This flatbread is quick and easy - the perfect vehicle for the herb-powered green tahini yoghurt, chilli-spiked lamb köfte and fresh herb salad.
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The Apo
REVIEW The Apo is settling into a pleasant groove. This heritage-listed former apothecary is as striking as ever, ancient brick walls offset by cool cement floors, moody lighting and flashes of royal blue, but the service is now pinpoint sharp. That personable touch is needed when negotiating a share-plate menu that reads like Morse code, […]
Eastern Mediterranean restaurant Barzaari to open in Marrickville, Sydney
From joints of meat roasted over charcoal to sandpit-fired coffee, Marrickville makes way for a new eastern Mediterranean restaurant.