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Juicy Levantine beef and lamb kofta seasoned with cumin, coriander, allspice, garlic, and fresh herbs, then grilled until lightly charred and tender. Serve with warm flatbread, lemon, and a cool tahini sauce.
Image générée par IA
Image générée par IA
A moderately fatty beef-and-lamb mixture stays succulent on the grill, while grated onion, warm spices, and fresh herbs create the deeply aromatic flavor associated with classic Levantine kofta.
Refrigerate cooked kofta in an airtight container for up to 3 days. Refrigerate shaped uncooked kofta for up to 24 hours, or freeze in a single layer for up to 2 months.
Reheat cooked kofta covered in a 180°C oven for 8 to 10 minutes, or in a skillet over medium-low heat with a splash of water, until steaming hot throughout.
Eggs gently poached in a richly spiced tomato and pepper sauce, finished with fresh herbs for a comforting Levantine skillet meal.
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Tender chicken thighs simmered in a warmly spiced yogurt marinade until fragrant and juicy, then briefly seared for charred edges. Serve with lemon, herbs, and flatbread for a weeknight Levantine classic.
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Tender bulgur-and-lamb shells filled with warmly spiced lamb, onion, and pine nuts, gently simmered in a bright lemony yogurt sauce. This classic Levantine preparation is elegant enough for guests yet deeply comforting at the family table.
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Juicy, richly seasoned Turkish-style döner made with a lamb-and-beef mixture, grilled until browned, sliced thinly, and tucked into warm flatbreads with crisp salad and garlicky yogurt sauce.
Spiced minced lamb threaded onto broad skewers and grilled until charred at the edges while remaining juicy inside. Serve with sumac onions, warm flatbread, and a bright parsley salad for a classic Turkish table.
A classic Levantine dish of tender lentils and fragrant rice crowned with deeply caramelized onions. A warm cumin-spiced yogurt sauce and fresh herbs make this humble staple feel complete.
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Juicy Greek-style chicken threaded onto skewers, infused with lemon, garlic, oregano, and olive oil, then grilled until lightly charred. Serve with warm pita, cool tzatziki, and a crisp tomato salad for a bright, satisfying meal.
Juicy chicken thighs marinated in yogurt, lemon, garlic, ginger, and warm Indian spices, then grilled until charred at the edges and fully cooked. Serve with cooling cucumber, herbs, and lemon.