Recipes

This pie is my take on the traditional Fatayer Bil-Sbanegh, individual triangles filled with the same filling as below and baked.

The secret of a truly refined tabbouleh lies in the way you chop the ingredients. To produce the required thin, crisp slivers of parsley and mint, chop the leaves with a minimum of bruising. Some cooks advocate the use of a food processor as a great time saver and an acceptable alternative.

Muhammara