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“Muhammara is a spicy Levantine dip of red capsicum and walnuts. It keeps in the fridge for 3 days, so double the recipe, if you like. It’s as lovely spooned into a cheese sandwich or served with grilled meat as it is as a dip. I’ve left the skins on the capsicums for ease, but remove them if you don’t want the texture. The mash can be made 3 days in advance – keep in the fridge in a separate container and bring back to room temperature before serving” - Yotam Ottolenghi. This is an edited extract from
Ottolenghi SIMPLE (Penguin Random House, RRP $49.99). On sale now.

Butterbean mash with muhammara

olive oil

garlic (skin on), lightly crushed

thyme

(850 grams) red capsicums, quartered, seeds and stalk discarded

tbs olive oil, plus extra to drizzle

garlic cloves,

tbs picked thyme leaves

tsp sweet smoked paprika

tsp chilli flakes

tsp balsamic vinegar

walnut halves, lightly roasted, roughly chopped

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Shawarma-style roast chicken at home? You deserve it. No rotisserie required.

Shawarma Roast Chicken With Shallots and Lemons

coriander seeds

cumin seeds

black peppercorns

1½ tsp. smoked paprika

turmeric

garlic cloves, finely grated

whole-milk plain Greek yogurt or sour cream

extra-virgin olive oil, divided

3½–4-lb. whole chicken, patted dry

Kosher salt

shallots,

lemon,

oregano or thyme sprigs, plus leaves

Flaky sea salt (for serving)

spice mill

Yogurt is a common marinade throughout the Levant region. Not only does it act as a tenderizer, but it also creates a crust on the meat and carries the flavor of the spices (here those are the shawarma heavy-hitters like cumin, coriander, and turmeric). The chicken marinates for just 30 minutes (or up to 12 hours in the fridge if you’re not in a rush), which makes it exceedingly doable without tons of planning. Roasting the bird alongside halved shallots and sliced lemons means you get jammy and crispy accompanying bites built right in, cooked in the rich chicken juices.

Bon Appétit

Finely grind coriander seeds, cumin seeds, peppercorns, paprika, and turmeric in a spice mill. Transfer spice mixture to a small bowl; whisk in garlic, yogurt, and 2 Tbsp. oil. Generously season chicken with salt, then smear yogurt mixture all over. Let sit on a rimmed baking sheet at room temperature at least 30 minutes, or chill, uncovered, up to 12 hours. If chilling, let chicken sit at room temperature 30 minutes before roasting.

Preheat oven to 425°. Heat remaining 2 Tbsp. oil in a large skillet over medium-high. Place chicken, breast side up, in pan, then nestle shallots, cut side down, and lemon slices around. Season shallots and lemon with salt. Tuck in oregano sprigs and cook, undisturbed, until shallots are starting to brown, about 3 minutes.

Pour ½ cup water into pan; transfer skillet to oven, arranging so legs are pointing toward back of oven. Roast until skin has taken on some color, 10–15 minutes. Reduce heat to 325°; continue to roast until chicken is cooked through and tender (an instant-read thermometer inserted into thickest part of breast should register 155°; it will climb to 165° as the chicken rests) and shallots are jammy, 60–70 minutes. Let rest 15 minutes.

Transfer chicken to a cutting board and carve as desired. Arrange on a platter; tuck shallots and lemon slices around. Spoon juices in pan over, top with oregano leaves, and sprinkle with sea salt.

All the flavors of meaty Afghan mantu in a streamlined pasta dish.

Afghan Pasta

garlic cloves, 6 finely chopped, 2 finely grated

plain whole-milk yogurt (not Greek)

Tbsp. finely chopped mint, plus leaves

Diamond

ground beef (20% fat)

onions,

coriander

cumin

cayenne pepper

Tbsp. double-concentrated tomato paste

tomatoes

pappardelle, rigatoni,

Driven by my perpetual craving for the delicate yet hearty Afghan dumplings known as mantu, I recently stumbled across Afghan pasta (also called Afghan macaroni). It features all the same flavors I’ve come to know and love from enjoying mantu at dinner parties and in restaurants but requires far fewer dishes and way less time, making it manageable for a low-key iftar or other dinner party. This version features a deeply savory meat sauce spiced with cumin and coriander and is topped with a garlicky, minty yogurt sauce. I love using pappardelle, but feel free to use rigatoni, penne, or any other pasta shape that loves a thick meat sauce. —Zaynab Issa
For an iftar-worthy spread, pair this recipe with Kalimati, Saffron Milk Cake, and Mango-Lime Spritzer, and read about how Zaynab hosts iftar here.

Stir 2 garlic cloves, finely grated, 1 cup plain whole-milk yogurt, 3 Tbsp. finely chopped mint, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 Tbsp. water in a medium bowl to combine. Chill yogurt sauce while you make the meat sauce.

Heat 1 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy pot over medium. Break 1 lb. ground beef into large (about 3") clumps and add to pot; season with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, undisturbed, until meat is browned underneath and some fat has cooked out, 6–8 minutes.

Break up meat with a wooden spoon, then add 2 large onions, finely chopped, and remaining 6 garlic cloves, finely chopped. Stir in 1½ tsp. ground coriander, 1½ tsp. ground cumin, ¾ tsp. cayenne pepper, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring occasionally, until onions are softened, 6–8 minutes. Add 3 Tbsp. double-concentrated tomato paste and cook, stirring, until tomato paste is darkened in color, about 2 minutes.

Pour in one 28-oz. can crushed tomatoes and 2 cups water and stir to combine. Bring to a simmer, then reduce heat to medium-low and cook, stirring occasionally, until sauce is thickened and flavors have come together, 30–35 minutes.

About 10 minutes before sauce is done, cook 16 oz. pappardelle, rigatoni, or penne in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Using tongs, transfer pasta to pot with sauce. Add 1 cup pasta cooking liquid and cook over medium heat, tossing constantly, until pasta is al dente and sauce is slightly thickened, about 2 minutes.

Divide pasta among bowls. Drizzle yogurt sauce over and top with mint leaves.

This leg of lamb recipe is impressive, and the Flintstonian-sized bone lends flavor as the meat braises. But if you prefer, a boneless tied leg of lamb is a little more manageable and cooks more quickly.

Shawarma-Spiced Braised Leg of Lamb

leg of lamb, shank attached, frenched

Kosher salt, freshly ground pepper

caraway seeds

Thai chiles, very finely chopped

paprika

cinnamon

onion,

ancho chile powder

chipotle chile powder

black pepper

chicken broth

Herb Salad

This Levantine-inspired leg of lamb recipe from the duo behind L.A.’s buzzy restaurant Animal makes for an impressive, and festive, centerpiece. The Flintstonian-sized bone lends flavor as the meat braises, but if you prefer, a boneless tied leg of lamb is a little more manageable and cooks more quickly.

Trim excess fat from lamb and remove any membrane. Lightly score flesh with a knife and pat dry with paper towels. Season lamb very generously with salt and pepper; place on a wire rack set inside a rimmed baking sheet.

Grind cumin, caraway, and coriander seeds in a spice mill or with a mortar and pestle to a powder. Transfer to a small bowl and stir in chiles, garlic, oil, paprika, and cinnamon; rub all over lamb. Chill uncovered on wire rack 12–24 hours.

Let lamb sit to come to room temperature, about 1 hour.

Preheat oven to 450°. Roast lamb until well browned all over, 20–25 minutes. Remove from oven and reduce oven temperature to 250°.

Meanwhile, grind caraway and coriander seeds in a spice mill or with a mortar and pestle to a powder.

Heat oil in a large Dutch oven or other heavy pot over medium (if lamb doesn’t fit in the pot you have, set a roasting pan over two burners instead). Add onion and cook, stirring occasionally, until translucent, 5–7 minutes. Add ancho chile powder, chipotle chile powder, turmeric, black pepper, cinnamon, and ground seeds and stir to coat onion. Cook, stirring, until spices are fragrant, about 2 minutes. Add tomatoes and broth and bring liquid to a simmer; season lightly with salt.

Carefully place lamb in pot and add just enough water to cover if it is not submerged. Cover pot and braise lamb in oven until meat is very tender and bone wiggles easily in the joint, 4½–5½ hours. (If using a roasting pan, add water as needed so liquid comes halfway up side of leg, cover with foil, and turn lamb once during braising.) Transfer lamb to a platter and tent with foil to keep warm while you make the sauce.

Increase heat to medium-high and bring braising liquid to a boil; cook, stirring often to prevent sticking, until reduced by half, 25–30 minutes. Taste sauce and season with salt if needed. Spoon over lamb. Serve with Herb Salad alongside.

Do Ahead: Lamb can be braised 2 days ahead. Keep in braising liquid; cover and chill. Reheat, covered, over medium-low until liquid is simmering and meat is warmed through.

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Butterbean mash with muhammara

Shawarma Roast Chicken With Shallot...

Afghan Pasta

Shawarma-Spiced Braised Leg of Lamb

Top 4 levantine recipes from across the web

The most viewed levantine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Butterbean mash with muhammara

Shawarma Roast Chicken With Shallot...

Afghan Pasta

Shawarma-Spiced Braised Leg of Lamb

The most viewed levantine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine