Dawood Basha: Lebanese Meatballs in Onion Sauce
The Dish Named After a Governor Most recipes are named for what is in them. This one is named for […]
Main Dishes
The centre of the meal, when it is not a bake or a roast. These are the slow ones and the classics: chicken tagine with preserved lemon and olives, Lebanese meatballs collapsing into sweet cooked onions, shawarma carved off a tray. Most are built on a long, low simmer where the sauce thickens by reduction rather than flour, so they reward being made in advance and reheated gently. Portions assume bread or rice alongside, because Arabic main dishes are rarely served alone on a plate and the sauce is usually the point. Cooking one for the first time? The tagine is the most forgiving, and it is difficult to overcook.
Roast Turkey Legs with North African Garlic Paste
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Chicken Tagine Recipe with Preserved Lemons and Olives
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Manakish Za’atar Recipe: Lebanon’s Breakfast Flatbread
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Easy Chicken Shawarma Recipe, No Vertical Spit Needed
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