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Sunday, April 5, 2026
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Soup

Persian-Style Barley and Herb Soup with Kashk

A hearty Persian soup featuring pearl barley, fresh herbs, chickpeas, and a tangy kashk (fermented whey) drizzle, finished with crispy fried mint and garlic

Persian-Style Barley and Herb Soup with Kashk
vegetarianprotein-richtraditionalcomfort-food
Ingredients
  • 150 g pearl barley
  • 200 g cooked chickpeas
  • 200 g onion, finely diced
  • 50 g fresh parsley, chopped
  • 40 g fresh cilantro, chopped
  • 30 g fresh dill, chopped
  • 1.5 L vegetable broth
  • 120 ml plain yogurt or kashk
  • 60 ml olive oil
  • 20 g garlic, minced
  • 2 tbsp dried mint
  • 1 tsp turmeric powder
  • 2 tsp salt
  • 1 tsp black pepper
How to Make
  1. Rinse 150g pearl barley under cold water and soak in warm water for 15 minutes, then drain completely.
  2. Heat 40ml olive oil in a large soup pot over medium heat for 2 minutes, add 200g diced onion and sauté for 6-7 minutes until softened and golden.
  3. Add 20g minced garlic and 1 tsp turmeric powder, stir for 1 minute until fragrant, then add the drained barley and stir for 2 minutes to coat with oil.
  4. Pour in 1.5L vegetable broth, bring to a boil over high heat, then reduce to low and simmer covered for 35-40 minutes until barley is tender.
  5. Add 200g cooked chickpeas, 50g chopped parsley, 40g cilantro, and 30g dill, season with 2 tsp salt and 1 tsp black pepper, simmer for 10 more minutes.
  6. In a small pan, heat remaining 20ml olive oil over medium-high heat, add 2 tbsp dried mint and fry for 30 seconds until crispy and aromatic.
  7. Ladle soup into bowls, drizzle each serving with 30ml yogurt or kashk, top with crispy mint oil and serve immediately.
Serving: 400g
🥘
Main Course

Grilled Whole Sea Bream with Chermoula and Preserved Lemon

Perfectly grilled whole sea bream marinated in North African chermoula herb sauce with cilantro, cumin, and paprika, served with preserved lemon wedges and charred vegetables

Grilled Whole Sea Bream with Chermoula and Preserved Lemon
gluten-freedairy-freeprotein-richtraditional
Ingredients
  • 1200 g whole sea bream, cleaned and scaled
  • 80 g fresh cilantro, chopped
  • 60 g fresh parsley, chopped
  • 25 g garlic cloves
  • 2 tsp ground cumin
  • 2 tsp sweet paprika
  • 1.5 tsp ground coriander
  • 100 ml olive oil
  • 60 ml lemon juice
  • 80 g preserved lemon, quartered
  • 250 g red bell pepper
  • 300 g zucchini
  • 2 tsp salt
  • 0.5 tsp cayenne pepper
How to Make
  1. Make chermoula by blending 80g cilantro, 60g parsley, 25g garlic, 2 tsp cumin, 2 tsp paprika, 1.5 tsp coriander, 0.5 tsp cayenne, 60ml lemon juice, and 80ml olive oil in a food processor for 2 minutes until smooth paste forms.
  2. Score the 1200g sea bream on both sides with 3-4 diagonal cuts about 1cm deep, season cavity and outside with 2 tsp salt, then rub half the chermoula all over the fish and inside the cavity, marinate for 30 minutes at room temperature.
  3. Preheat grill or grill pan to medium-high heat (around 200°C), brush grates with remaining 20ml olive oil to prevent sticking.
  4. Cut 250g red bell pepper into thick strips and 300g zucchini into 1cm thick rounds, toss with a little olive oil and salt.
  5. Place marinated fish on the hot grill and cook for 6-7 minutes per side without moving, until skin is charred and crispy and flesh is opaque and flakes easily at the thickest part.
  6. Grill the pepper strips and zucchini rounds alongside the fish for 3-4 minutes per side until charred and tender.
  7. Transfer grilled fish to a serving platter, arrange charred vegetables around it, garnish with 80g preserved lemon wedges, drizzle with remaining chermoula sauce and serve immediately.
Serving: 450g
🥗
Salad

Fattoush Salad with Crispy Pita and Pomegranate Molasses

A vibrant Levantine bread salad with crispy toasted pita, fresh tomatoes, cucumbers, radishes, purslane, and mint, dressed with tangy pomegranate molasses and sumac vinaigrette

Fattoush Salad with Crispy Pita and Pomegranate Molasses
vegetariandairy-freetraditional
Ingredients
  • 150 g pita bread
  • 400 g ripe tomatoes, diced
  • 300 g cucumber, diced
  • 120 g radishes, thinly sliced
  • 200 g romaine lettuce, chopped
  • 80 g fresh purslane or arugula
  • 30 g fresh mint leaves
  • 40 g fresh parsley, chopped
  • 60 g green onions, sliced
  • 45 ml pomegranate molasses
  • 40 ml lemon juice
  • 80 ml extra virgin olive oil
  • 2 tbsp ground sumac
  • 10 g garlic, minced
  • 1.5 tsp salt
How to Make
  1. Preheat oven to 180°C, tear 150g pita bread into bite-sized pieces, spread on a baking sheet, drizzle with 20ml olive oil and bake for 8-10 minutes until golden and crispy, then cool completely.
  2. In a large salad bowl, combine 400g diced tomatoes, 300g diced cucumber, 120g sliced radishes, 200g chopped romaine, 80g purslane, 30g mint leaves, 40g parsley, and 60g sliced green onions.
  3. Make the dressing by whisking together 45ml pomegranate molasses, 40ml lemon juice, 60ml olive oil, 10g minced garlic, 2 tbsp sumac, and 1.5 tsp salt in a small bowl until emulsified.
  4. Just before serving, add the crispy pita pieces to the salad bowl, pour the dressing over everything, and toss gently but thoroughly for 1-2 minutes until all ingredients are well coated.
  5. Transfer to a serving platter immediately, garnish with extra sumac and mint leaves, and serve while the pita is still crispy.
Serving: 350g
🍚
Side Dish

Pistachio and Herb Rice Pilaf with Caramelized Shallots

Fragrant long-grain rice pilaf cooked with butter, studded with toasted pistachios, fresh dill and parsley, topped with sweet caramelized shallots

Pistachio and Herb Rice Pilaf with Caramelized Shallots
vegetariantraditionalcomfort-food
Ingredients
  • 350 g long-grain white rice
  • 600 ml chicken or vegetable broth
  • 80 g unsalted butter
  • 200 g shallots, thinly sliced
  • 80 g shelled pistachios
  • 40 g fresh dill, chopped
  • 30 g fresh parsley, chopped
  • 1.5 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp ground cinnamon
How to Make
  1. Rinse 350g rice under cold water in a fine-mesh strainer for 2-3 minutes until water runs clear, then soak in warm water for 15 minutes and drain completely.
  2. In a medium saucepan, melt 40g butter over medium heat for 2 minutes, add the drained rice and sauté for 3-4 minutes, stirring constantly until rice grains are coated and slightly translucent.
  3. Add 600ml hot broth, 1.5 tsp salt, 0.5 tsp black pepper, and 0.25 tsp cinnamon, bring to a boil over high heat, then reduce heat to low, cover tightly and simmer for 15-18 minutes until liquid is absorbed and rice is tender.
  4. While rice cooks, heat remaining 40g butter in a skillet over medium heat, add 200g sliced shallots and cook for 12-15 minutes, stirring occasionally, until deep golden brown and caramelized.
  5. In a small dry pan, toast 80g pistachios over medium heat for 3-4 minutes, shaking frequently, until fragrant and lightly golden, then roughly chop.
  6. When rice is done, remove from heat and let stand covered for 5 minutes, then fluff with a fork and gently fold in 40g dill, 30g parsley, and chopped pistachios.
  7. Transfer pilaf to a serving dish, top with caramelized shallots and any remaining butter from the pan, serve hot.
Serving: 280g

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Past Menus

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FriApr 17
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ThuApr 16
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MonApr 13
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ThuApr 2
🍜 Yogurt and Chickpea Soup with Fresh Mint🥘 Pan-Fried Trout with Almond Crust and Lemon Butter🥗 Cracked Wheat Salad with Herbs and Tomatoes🍚 Garlic and Herb Roasted Baby Potatoes
WedApr 1
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MonMar 30
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SunMar 29
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SatMar 28
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FriMar 27
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ThuMar 26
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WedMar 25
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TueMar 24
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MonMar 23
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SunMar 22
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SatMar 21
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