Grilled chicken, herb yoghurt & seasonal salsa, sweet chilli mayo and coriander

FREE RANGE CHICKEN SHISH

PATTUSH

BABA GHANOUSH

MERGUEZ SAUSAGE ROLLS

BEEF RAGU

Spiced-roasted cauliflower with tahini dressing

ROASTED CAULIFLOWER JAFFA

GRILLED HALLOUMI

LAMB KOFTA

With confit sweet red peppers and chillies, served with flatbread

HOMEMADE LABNEH

CHICKEN SHISH SKEWERS

MAC AND CHEESE BITES

LE BAB'S FAMOUS HUMMUS

STUFFED PEPPERS

Served with a choice of sauces; garlic mayo or chilli sauce

LAMB & BEEF CROQUETTES

PANEER BITES

MINI TARTLETS

GARDEN-PEA FALAFEL BALLS

SWEET POTATO

16-hr slow-cooked beef with beef jus, herbs and pickled chillies

BEEF BRISKET

Labneh with rose harissa in a lettuce leaf

LABNEH AND HARISSA SALAD CUPS

Le Bab's Famous Hummus on toasted crackers

HUMMUS CRACKERS

SMOKED HONEY & HARISSA HALLOUMI

Charred, nutty, smoky. Served with almonds.

BROCCOLI WITH CHIPOTLE TAHINI

CHILLI SAUCE

Trim excess fat from the chicken thighs and cut into 2–3 cm (about 1 in) bite-sized pieces so they thread evenly onto skewers.

Prepare chicken

In a bowl, combine 1 cup plain yogurt, 2 tbs olive oil, minced garlic, 2 tbs lemon juice, dried oregano, ground cumin, smoked paprika, 1.5 tsp salt and 1/2 tsp black pepper. Whisk until smooth.

Make marinade

Add the chicken pieces to the marinade, toss to coat thoroughly, cover and refrigerate for at least 1 hour and up to 6 hours (ideally 2–4 hours) to develop flavor. If short on time, marinate at least 30 minutes.

Marinate

While the chicken marinates, make the herb yoghurt. Combine 1 cup Greek-style yogurt with 1/4 cup chopped parsley, 2 tbs chopped mint, 1 tsp lemon zest, 1 tsp lemon juice, 1 tsp extra-virgin olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth, taste and adjust seasoning. Chill until ready to serve.

Make the seasonal salsa just before serving to keep it fresh. In a medium bowl, gently toss 1.5 cups quartered cherry tomatoes, 1/2 cup diced red capsicum, 1/2 cup deseeded diced cucumber, 1/4 cup finely diced red onion and 1/4 cup chopped coriander. Add 1 tbs lime juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Mix gently, taste and adjust acidity or salt as needed. Refrigerate briefly if made ahead.

Whisk together 1/2 cup mayonnaise, 3 tbs sweet chilli sauce and 1/2 tsp lime juice until smooth. Season with a pinch (1/8 tsp) salt. Transfer to a squeeze bottle or small bowl for serving.

Preheat a grill or grill pan to medium-high (about 200–230°C / 400–450°F). If using wooden skewers, soak them in water for 20–30 minutes before using. Lightly oil the grill grates or brush the chicken pieces with the 1 tbs neutral oil to prevent sticking.

Thread the marinated chicken pieces onto skewers, leaving a small gap between pieces so heat circulates and they cook evenly.

Grill the skewers for 10–12 minutes, turning every 2–3 minutes, until the chicken is nicely charred at the edges and an instant-read thermometer inserted into the thickest piece reads 74°C (165°F). Cooking time will vary slightly with thickness and heat intensity.

Remove skewers from the grill and let rest for 3–4 minutes to allow juices to redistribute.

To serve, place 1–2 skewers per person on a platter. Spoon herb yoghurt alongside each portion, add a generous spoonful of seasonal salsa and drizzle or dot sweet chilli mayo over the chicken. Garnish with extra fresh coriander leaves and serve with lemon or lime wedges for squeezing.

All components are timed to allow preparation in parallel: make sauces and salsa while chicken marinates. Adjust chill/spice levels to taste. Leftovers keep covered in fridge for up to 2 days (separately store sauces).

free-range chicken thighs, boneless & skinless

plain yogurt

olive oil

garlic cloves, minced

lemon juice

dried oregano

ground cumin

smoked paprika

salt

black pepper, freshly ground

Greek-style yogurt

fresh parsley, finely chopped

fresh mint, finely chopped

lemon zest

extra-virgin olive oil

black pepper

ripe cherry tomatoes, quartered

red capsicum (red bell pepper), finely diced

cucumber, deseeded and finely diced

red onion, very finely diced

fresh coriander (cilantro), chopped

fresh lime juice

mayonnaise

sweet chilli sauce

lime juice

fresh coriander (cilantro) leaves, for garnish

lemon or lime wedges

wooden or metal skewers (if wooden, soaked)

neutral oil for grill

Preheat the oven to 375°F (190°C). In a bowl, toss the torn pita pieces with 2 tbs olive oil, 1 tsp sumac (if using) and 1/4 tsp salt until evenly coated. Spread in a single layer on a baking sheet and bake 8–12 minutes, stirring once, until golden brown and crisp. Alternatively, toast in a skillet over medium heat until crisp. Set aside to cool.

Prepare and crisp pita

In a small bowl or jar combine 1/4 cup extra-virgin olive oil, 3 tbs fresh lemon juice, 1 tbs pomegranate molasses, 1 minced garlic clove, 1/2 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp honey or maple syrup (optional). Whisk or shake vigorously until fully emulsified. Taste and adjust seasoning — add more lemon for brightness, more honey to reduce acidity, or a pinch more salt if needed.

Whisk dressing

Wash and dry all greens thoroughly. Chop romaine and iceberg into bite-sized pieces and place in a large salad bowl. Add baby arugula, diced tomatoes (1 cup), diced seeded cucumber (1 cup), thinly sliced red onion (1/4 cup), 1/2 cup chopped parsley and 1/4 cup chopped mint. Toss gently to combine.

Prepare vegetables and herbs

Pour about two-thirds of the dressing over the salad and toss gently to coat the vegetables evenly. Reserve the remaining dressing to adjust seasoning later. Let the salad sit 2–3 minutes so flavors marry.

Dress and combine

Just before serving, add the cooled crispy pita pieces (2 cups) and toss lightly so they remain crisp. Sprinkle toasted pine nuts or chopped walnuts (2 tbs), crumbled feta (1/4 cup) and pomegranate arils (1/4 cup) if using. Drizzle any remaining dressing over the top and give one final gentle toss. Serve immediately.

Add crunch and garnish

romaine lettuce

iceberg lettuce

baby arugula

ripe tomatoes, diced

cucumber, seeded and diced

red onion, thinly sliced

fresh parsley, chopped

fresh mint, chopped

pita bread, torn into 1-inch pieces

sumac (optional)

fresh lemon juice

pomegranate molasses

garlic, minced

honey or maple syrup (optional, to balance acidity)

toasted pine nuts or chopped walnuts

crumbled feta or goat cheese

pomegranate arils

Preheat your oven to 220°C (425°F) or prepare a gas flame/grill for direct charring. Prick the eggplants several times with a fork to prevent bursting. Lightly rub each eggplant with 1 tbs olive oil and place on a rimmed baking sheet (or directly on the grill). Roast for 30–40 minutes in the oven, turning every 10 minutes, until the skin is charred and the flesh is very soft. If using a flame, rotate until blackened and collapsing on all sides.

Prepare and roast

When the eggplants are done, transfer them to a bowl and cover tightly with plastic wrap or a lid for 10–15 minutes. This traps steam and makes the flesh easier to separate from the skin.

Uncover the eggplants and carefully slice them open lengthwise. Use a spoon to scoop the soft flesh into a fine-mesh sieve or colander set over a bowl. Allow to drain for 10 minutes, pressing gently to release excess moisture. Discard the skin and any large woody stems.

Scoop and drain

Transfer the drained flesh to a medium mixing bowl. Using a fork, potato masher, or a knife, roughly chop or mash the flesh to your desired texture — either smooth-ish or slightly chunky (traditional baba ghanoush is somewhat smoky and rustic).

Chop or mash

Add the remaining 1 tbs olive oil, tahini, lemon juice, minced or grated garlic, cumin, smoked paprika (if using), salt and black pepper to the mashed eggplant. Stir well to combine. Taste and adjust: add more lemon for brightness, more tahini for creaminess, or more salt as needed.

For a silkier texture, you can process the mixture briefly in a food processor or blender (1–2 short pulses), but avoid over-blending if you prefer a coarser texture.

Spoon the baba ghanoush into a shallow serving bowl, creating a slight well in the center. Drizzle the reserved 2 tbs olive oil over the top, sprinkle chopped parsley, scatter pomegranate seeds if using, and dust with sumac or an extra pinch of smoked paprika.

Serve at room temperature with warm flatbread for dipping. Leftovers keep well in an airtight container in the refrigerator for up to 4 days; bring to room temperature before serving.

large globe eggplants

garlic cloves, peeled

tahini (sesame paste)

smoked paprika or Aleppo pepper (optional)

fresh flat-leaf parsley, chopped

extra-virgin olive oil (for drizzling)

pomegranate seeds (optional)

flatbread (for serving)

In a large bowl whisk together 2.5 cups flour, 1 tsp salt and 1 tsp sugar. Add the cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 minutes).

Make the dough

Sprinkle the 6 tsp ice water over the flour-butter mixture, tossing gently with a fork until the dough just comes together. Add extra water 1 tsp at a time only if needed. Do not overwork.

Add ice water

Turn the dough onto a lightly floured surface, shape into a rectangle about 1 inch thick, wrap in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days).

Chill the dough

When ready, divide dough in half. On a lightly floured surface roll each half into a roughly 12 x 8-inch rectangle about 1/8–1/4 inch thick. Keep chilled on a tray while preparing the filling.

Roll sheet

Beat 1 egg with 1 tsp milk in a small bowl and set aside for brushing.

Prepare egg wash

Heat 1 tbs olive oil in a skillet over medium heat. Add 8 merguez sausages and brown them on all sides, about 6–8 minutes. Transfer to a plate and let cool slightly. Once cool enough to handle, slice each sausage lengthwise (or into three pieces each) depending on desired roll size.

Cook sausages

In the same skillet add the finely diced 1/2 yellow onion and cook over medium heat until softened and translucent, about 4–5 minutes. Add 2 minced garlic cloves and cook 30 seconds until fragrant. Stir in 1 tsp harissa (if using), 1/2 tsp ground cumin, 1/4 tsp ground coriander, 1/2 tsp black pepper and 1 tsp lemon zest. Cook 1 more minute to bloom the spices. Remove from heat and stir in 2 tbs finely chopped parsley. Let mixture cool slightly.

Prepare aromatic filling

If you prefer a looser filling, remove sausage casings and crumble meat into the aromatic mixture. For firmer slices inside the roll, leave sausages whole or halved. Taste and adjust seasoning if needed. Cool completely before assembling so the pastry doesn't get soggy.

Combine sausage and aromatics

Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Lightly brush one pastry rectangle with egg wash along one long edge. Place 4–8 sausage pieces (or 2–4 whole sausages, depending on how full you want each roll) in a line about 1 inch from the long edge of the pastry. Spoon a little of the onion-garlic mixture over the sausages so the flavor is distributed but not overloaded.

Assemble the rolls

Fold the long edge of pastry over the filling and roll tightly but gently into a log, sealing the edge with a little beaten egg. Trim ends if needed and cut each log into 6–8 individual rolls (or leave as longer logs). Place seam-side down on prepared baking sheet, spacing 1 inch apart.

Roll and seal

Brush each roll with egg wash, sprinkle with a pinch of coarse sea salt and optional sesame or nigella seeds. Make 1–2 small diagonal slashes on top to vent. Bake in preheated oven for 20–25 minutes, or until pastry is golden brown and cooked through. Rotate sheet halfway through baking for even color.

Finish and bake

Let the rolls rest on the sheet for 5 minutes, then transfer to a wire rack for another 5 minutes. Serve warm or at room temperature with a yogurt dip, harissa mayo or mustard on the side.

Cool and serve

all-purpose flour

unsalted butter (cold, cubed)

ice water

granulated sugar

egg (for egg wash)

milk (for egg wash)

merguez sausages (lamb, spicy)

yellow onion (finely diced)

garlic (minced)

harissa (optional for extra heat)

fresh parsley (finely chopped)

ground coriander

all-purpose flour (for dusting)

coarse sea salt (for sprinkling)

sesame seeds or nigella seeds (optional)

Pat the beef cheeks dry with paper towels. Trim excess fat or silver skin if present. Season all over with 2 tsp salt and 1 tsp black pepper. Lightly dust each cheek with the 3 tbsp flour, shaking off excess.

Prepare and season beef

Heat 2 tbs olive oil in a heavy Dutch oven or wide ovenproof pot over medium-high heat until shimmering. Add cheeks (work in batches if needed) and brown thoroughly on all sides, about 4–5 minutes per side, until deeply caramelized. Transfer browned cheeks to a plate and set aside.

Brown the cheeks

Reduce heat to medium. Add remaining 1 tbs olive oil to the pot. Add finely diced onion, carrots and celery (mirepoix) and a pinch of salt. Cook, stirring occasionally, until softened and beginning to brown, about 8–10 minutes.

Sweat vegetables

Add minced garlic and 2 tbs tomato paste. Cook, stirring constantly, for 1–2 minutes until the paste darkens slightly and the garlic is fragrant to remove raw flavors.

Add garlic and tomato paste

Pour in 1 cup red wine to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon. Bring to a simmer and reduce by about half, 4–6 minutes, to concentrate flavor and cook off alcohol.

Deglaze with wine

Return the browned beef cheeks to the pot. Add 3 cups beef stock and the 400 g crushed canned tomatoes. The liquid should come about three-quarters up the cheeks; add up to 1/2 cup extra stock or water if needed.

Add stock and tomatoes

Tuck in 2 bay leaves, 3 sprigs thyme and the optional rosemary. If using, add the anchovy fillet or 1 tsp anchovy paste now for depth. Taste the braising liquid (after a small simmer) and adjust salt and pepper as needed, remembering the meat will concentrate flavors while braising.

Add aromatics

Bring the pot to a gentle simmer on the stovetop. Cover with a tight-fitting lid and transfer to a 150°C (300°F) oven, or keep on the stovetop at a very low simmer. Cook until the cheeks are fork-tender and falling apart, about 3 to 3 1/2 hours. Check once after 90 minutes and top up liquid if necessary.

Braise

Carefully remove the cheeks to a cutting board. Using two forks, shred the meat into large pieces. Meanwhile, place the pot with braising liquid and vegetables over medium-high heat and simmer uncovered until the sauce reduces and thickens slightly, about 8–12 minutes. Skim fat if desired.

Shred and reduce sauce

Return shredded beef to the reduced sauce and stir to combine. Swirl in 1 tbs butter for gloss and finish. Stir in chopped parsley and lemon zest if using. Adjust seasoning to taste.

Finish the ragù

Serve the beef ragù over fresh pasta, polenta, or mashed potatoes. Garnish with extra parsley and freshly ground black pepper.

Serve

beef cheeks

flour (for dusting)

yellow onion

carrots

celery stalks

garlic

tomato paste

dry red wine

beef stock

whole canned tomatoes (crushed by hand)

bay leaves

fresh thyme sprigs

fresh rosemary (optional)

optional anchovy fillet or 1 tsp anchovy paste

butter

fresh parsley (chopped)

lemon zest (optional)

Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper or lightly oil it.

Free Range Chicken Shish

Pattush

Baba Ghanoush

Merguez Sausage Rolls

Beef Ragu

Roasted Cauliflower Jaffa

Grilled Halloumi

Lamb Kofta

Homemade Labneh

Chicken Shish Skewers

Mac And Cheese Bites

Le Bab's Famous Hummus

Stuffed Peppers

Lamb & Beef Croquettes

Paneer Bites

Mini Tartlets

Garden-pea Falafel Balls

Sweet Potato

Beef Brisket

Labneh And Harissa Salad Cups

Hummus Crackers

Smoked Honey & Harissa Halloumi

Broccoli With Chipotle Tahini

Chilli Sauce