Type: Meat
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 fillet with peanuts, coconut milk and red onion salsa
Both the peanut sauce and the salsa are very versatile and work well with other dishes. Large chunks of tofu, for example,…
Smoked lamb cutlets with aubergine purée, jalapeño sauce and kohlrabi pickle
The kit needed for home-smoking is not complicated and it’s a great way of infusing a load of flavour into whatever is…
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…
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…
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…
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…
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…
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…