Photography: Maree Homer | Styling: Olga Lewis
Flavour is at the heart of Sunday Kitchen, the food business Karima Hazim founded with her mum in 2019. This month, we invite the endlessly talented Karima to share her vibrant Lebanese recipes with H&G readers, from silky labneh to fragrant spiced lamb.
Lebanese-inspired tuna crudo with za’atar crackers
Karima Hazim’s colourful take on a vibrant Lebanese tuna crudo, with pomegranate, za’atar, and lemon served atop a delicious sashimi-grade tuna.
Labneh truffles topped with za’atar, Aleppo pepper, walnuts and pistachio
Lebanese-inspired labneh truffles, creamy yoghurt balls rolled in Lebanese nuts and spices, served with crackers or flatbread, are a dish to delight any lunch guest.
Karima’s fool-proof lamb shoulder with medjool dates and pomegranate
This slow-cooked lamb shoulder combines hearty cuts with Lebanese-inspired flavours to create the ultimate melt-in-your-mouth dish to serve at your next dinner party.
Lebanese jewelled moghrabieh (pearl couscous) with pistachio and currants
This pearl couscous recipe by Karima Hazim combines crunchy pistachios, chewy couscous, and bursts of fresh pomegranate that’s delicious served as a side, or even on its own.
Spring herb salad with goat’s curd and olives
A dish sure to complete any dinner party or Sunday lunch spread, Karima’s simple spring herb salad with goat’s curd and olives is one to bookmark.
Mahalabia (milk pudding) with pistachios and rose syrup
A delicious and creamy Middle Eastern dessert, mahalabia is the perfect dish to end an indulgent meal.
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