Today, I had a little trouble coming up with a title for the recipe I’m sharing with you. In the end, I decided to call it “ salmon Niçoise salad with za’atar and preserved lemon dressing”. While my salad’s ingredients differ from the traditional Niçoise salad recipe, I wanted to highlight that. Over the years, this famous salad has evolved, and I wanted to present my own version inspired by Moroccan and Middle Eastern flavors, particularly with the Za’atar and preserved lemon. What’s wonderful about this salad is its versatility: you can create it according to your taste by adding…
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Continue readingLast Sunday, we had friends over for lunch, and they love Levantine cuisine. So, I made labneh and, of course, creamy hummus. I discovered labneh while living in Dubai; there isn’t a Lebanese restaurant that doesn’t serve it. It’s often served with za’atar and olive oil, along with warm pita bread. Here in London, I tasted a labneh that was simply sublime. That’s what I want to share with you today: labneh with za’atar and marinated olives. I tried to recreate the recipe just like I tasted it at Imad’s Syrian Kitchen. How to Make Labneh ? It’s called labneh,…