Type: Meat
Lamb rump with vanilla-braised chicory and sorrel pesto
The use of vanilla in a savoury dish is not something we normally go crazy for. The common pairing of prawns, salmon…
White pepper-crusted lamb sweetbreads with pea purée and miso
The thought of eating sweetbreads – the juicy little thymus and pancreas glands from young sheep, calves or lambs – is off-putting…
Venison fillet with date labneh, blackberries and peanut crumble
There are a number of components to this dish, we know, but don’t be put off: all the elements can be prepared…
Lamb meatballs with warm yoghurt and Swiss chard
Yotam was writing Jerusalem at the same time that NOPI was opening, so there was a degree of interaction in some of…
Upside-down spiced rice with lamb and broad beans
Maqlubeh is one of Palestine’s key national dishes. This ‘upside down’ dish, made in one pot before being inverted on to a…
Fragrant Palestinian couscous
Maftoul is one of the key players in Palestinian cuisine. It’s the centrepiece of whatever table it arrives at, turning a family…
Meaty vine leaf pie
Rolling individual vine leaves stuffed with meat and rice is wonderful – the leaves melt in the mouth and their making often…
Oxtail stew with chard, sumac and tahini
The green chilli, the dill seeds, the tahini sauce: the roll-call of typical Gazan ingredients makes this a classic Gazan dish. In…
Lemon chicken with za’atar
As anyone who has cooked the chicken traybakes from Sami’s previous cookbooks – Ottolenghi: The Cookbook and Jerusalem – knows, the secret…