Sahtein · From Our Sofra to Yours

Lebanese Cooking Without Vegetable Oil

Discover the beloved dishes of the Levantine table, made with golden olive oil, warm ghee, and real butter. Honest ingredients, generous plates, the way Lebanon has always cooked.

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Recipes from the Sofra

Authentic Lebanese and Levantine Recipes

Six beloved dishes from the mountains to the Mediterranean coast, from a Tripoli fish oven to a Beirut bakery at dawn, each made with honest fats that let real ingredients shine.

Kafta bil Sanieh Meat

Kafta bil Sanieh

⏱ 1 hr 10 min🍽 4 servings🔥 Easy

Spiced beef and parsley kafta baked under sliced potatoes and tomatoes in a rich tomato sauce. The family tray that comes out of ovens all over Lebanon.

Ingredients

  • 700g ground beef (or a beef and lamb mix)
  • 1 large onion, grated
  • 1 cup flat leaf parsley, finely chopped
  • 1 1/2 tsp seven spice (baharat)
  • 3 tbsp olive oil
  • 2 medium potatoes, sliced into rounds
  • 2 ripe tomatoes, sliced
  • 2 tbsp tomato paste
  • 300ml hot water
  • Salt and black pepper

Instructions

  1. Knead the beef with the grated onion, parsley, seven spice, salt, and pepper until well blended.
  2. Shape the kafta into flat patties and arrange them over the base of an oiled baking dish.
  3. Warm the olive oil in a pan and lightly brown the potato rounds on both sides.
  4. Layer the potatoes and tomato slices over the kafta.
  5. Whisk the tomato paste into the hot water with a pinch of salt and pour it over the tray.
  6. Bake at 190C (375F) for about 40 minutes until bubbling and browned at the edges.
  7. Rest for 10 minutes and serve with vermicelli rice or warm flatbread.
Samke Harra Seafood

Samke Harra

⏱ 1 hr🍽 4 servings🔥 Medium

Baked white fish blanketed in a spicy tahini sauce with coriander, chili, and walnuts. The pride of Tripoli, where the fishing boats come in.

Ingredients

  • 1kg white fish fillets (sea bass or similar)
  • 5 tbsp olive oil
  • 1 cup tahini
  • Juice of 2 lemons
  • 5 garlic cloves, crushed
  • 1 large bunch fresh coriander, chopped
  • 1 red chili, finely chopped
  • 1/2 cup walnuts, roughly chopped
  • 1 tsp ground cumin
  • Salt, plus pine nuts to garnish

Instructions

  1. Season the fish with salt and cumin, rub with 2 tbsp olive oil, and bake at 200C (400F) for 15 minutes.
  2. Whisk the tahini with the lemon juice and enough warm water to make a smooth, pourable sauce.
  3. Warm the remaining olive oil in a pan and gently fry the garlic, coriander, and chili until fragrant.
  4. Stir the tahini sauce into the pan with the walnuts and simmer for 2 minutes until creamy.
  5. Pour the sauce over the fish and return it to the oven for 10 more minutes.
  6. Toast the pine nuts in a little olive oil until golden and scatter them over the top.
  7. Serve hot with rice or plenty of flatbread for the sauce.
Mujadara Vegetarian

Mujadara

⏱ 50 min🍽 4 servings🔥 Easy

Earthy lentils and rice crowned with deeply caramelized onions cooked slowly in olive oil. Humble, ancient, and endlessly comforting.

Ingredients

  • 1 cup brown or green lentils, rinsed
  • 3/4 cup long grain rice, rinsed
  • 3 large onions, thinly sliced
  • 6 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp ground allspice
  • 1 bay leaf
  • 3 1/2 cups water
  • Salt and black pepper
  • Plain yogurt or a crisp salad, to serve

Instructions

  1. Simmer the lentils with the bay leaf in the water for 15 minutes until just tender but not soft.
  2. Meanwhile, cook the onions slowly in the olive oil over medium heat, stirring often, until deep brown and sweet, about 25 minutes.
  3. Stir the rice, cumin, allspice, salt, and pepper into the lentils and their liquid.
  4. Cover and cook gently for 15 minutes until the rice is tender and the water absorbed.
  5. Fold half the caramelized onions through the pot and let it rest, covered, for 10 minutes.
  6. Pile onto a platter and crown with the remaining onions and their fragrant oil.
  7. Serve warm or at room temperature with yogurt or salad.
Shorbet Adas Soup

Shorbet Adas

⏱ 40 min🍽 6 servings🔥 Easy

A silky red lentil soup brightened with cumin and lemon, finished with a swirl of golden olive oil. The soup that opens tables across the Levant.

Ingredients

  • 2 cups red lentils, rinsed
  • 1 onion, chopped
  • 2 carrots, chopped
  • 3 tbsp olive oil, plus more to finish
  • 1 tbsp ghee
  • 1 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1.75 liters water or light stock
  • Juice of 1 lemon, plus wedges to serve
  • Salt, black pepper, and pita triangles crisped in olive oil

Instructions

  1. Warm the olive oil and ghee in a large pot and soften the onion and carrots for 8 minutes.
  2. Stir in the cumin and turmeric and cook for one minute until fragrant.
  3. Add the lentils and water, bring to a boil, then skim and simmer for 25 minutes.
  4. Blend until completely smooth and silky, then season with salt and pepper.
  5. Brighten with the lemon juice, adding a splash of water if the soup is too thick.
  6. Crisp the pita triangles in olive oil until golden.
  7. Ladle into bowls, swirl with olive oil, and serve with the crisp pita and lemon wedges.
Manakish Zaatar Bread

Manakish Za'atar

⏱ 1 hr 45 min🍽 8 flatbreads🔥 Medium

Soft, blistered flatbreads spread generously with za'atar and olive oil, eaten warm from the oven. Morning in Beirut smells exactly like this.

Ingredients

  • 500g bread flour, plus extra for dusting
  • 7g dried yeast
  • 1 tsp sugar
  • 1 1/2 tsp fine salt
  • 300ml warm water
  • 3 tbsp olive oil, for the dough
  • 6 tbsp za'atar
  • 8 tbsp extra virgin olive oil, for the topping
  • Fresh mint, cucumber, and tomato, to serve
  • A little labneh on the side (optional)

Instructions

  1. Whisk the yeast and sugar into the warm water and let it foam for 5 minutes.
  2. Mix the flour and salt, then work in the yeast water and olive oil to a soft dough.
  3. Knead for 8 minutes until smooth, then rise, covered, in an oiled bowl for 1 hour.
  4. Divide into 8 balls and roll each into a round about 15cm wide.
  5. Stir the za'atar into the extra virgin olive oil, dimple each round with your fingertips, and spread the mixture to the edges.
  6. Bake on a hot tray at 220C (430F) for 8 to 10 minutes until puffed and blistered.
  7. Serve warm, folded around mint, cucumber, and tomato.
Knefeh Sweet

Knefeh

⏱ 1 hr🍽 8 servings🔥 Medium

Molten sweet cheese under a crisp golden crust of buttered pastry, soaked with orange blossom syrup. The dessert Lebanon happily wakes up early for.

Ingredients

  • 300g kataifi pastry, thawed
  • 150g ghee or butter, melted, plus extra for the pan
  • 450g akkawi or fresh mozzarella, thinly sliced and desalted
  • 200g sugar
  • 120ml water
  • 1 tbsp lemon juice
  • 1 tbsp orange blossom water
  • 3 tbsp crushed pistachios
  • A pinch of fine salt
  • Soft sesame bread (kaak), to serve (optional)

Instructions

  1. Simmer the sugar, water, and lemon juice for 8 minutes, stir in the orange blossom water, and let the syrup cool.
  2. Chop the kataifi finely and work the melted ghee through the strands with your hands.
  3. Press two thirds of the pastry firmly into a buttered round pan, going slightly up the sides.
  4. Layer the cheese evenly over the base, then scatter the remaining pastry on top and press gently.
  5. Bake at 200C (400F) for 25 to 30 minutes until the underside turns a deep gold.
  6. Invert onto a platter, pour over the cool syrup, and finish with crushed pistachios.
  7. Serve warm, while the cheese still pulls, with soft sesame bread if you like.
A Levantine table set for a shared meal
Our Sofra

A Kitchen Gathered Around the Levantine Table

Klundo Sofra grew from a love of the food that fills a Lebanese home, the kind laid out across a crowded table and shared with whoever walks through the door. Sofra means the dining table, and everything we cook is meant to land on one, from mountain village trays to the mezze of the coast.

Every dish we share is built on golden olive oil, warm ghee, and real butter, never refined vegetable or seed oils. We cook each recipe until it tastes like something worth passing down, then write it plainly so it travels easily into your own kitchen.

This is patient food. Onions caramelized until they turn to silk, dough given time to rise, syrup cooled before it meets the pastry. Pull up a chair, tear some bread, and taste what honest ingredients can do.

🫒 Olive Oil and Ghee 📖 Tested Recipes 🍋 Levantine Tradition 🌿 No Seed Oils
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Complete Your Wellness Journey with Nexburn

Your Levantine kitchen already nourishes you with real, wholesome ingredients. Nexburn builds on that foundation, offering clean, natural support for an active and balanced life.

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