Credit: Lina Saad<\/p><\/div>\n

Having originated in the Middle East, this mainly Persian dish spread all over the region through invasions and the Ottoman Empire.<\/p>\n

Middle Eastern Yakhnis come in different flavours and with different ingredients. Some are made in tomato sauce and others in white sauce comprising of water, lemon and garlic.<\/p>\n

Lebanese Yakhnis are renowned for their sophistication. Since this is a seasonal dish, a wide variety of vegetables can be used therein.<\/p>\n

Spinach with minced lamb and pine nuts is one of my favourite Yakhnis. I always add plenty of lemon juice, as well as crushed garlic and coriander, which elevates the flavours, before serving with rice and toasted pine nuts<\/p>\n

Finally, I am pleased to announce that I have started operating as Lina’s Catering, where I can cater for parties and offices Lebanese Food. Contact me below for a copy of the menu I’ve created and if you order now, you’ll be guaranteed 15% off.<\/p>\n[vc_empty_space]\n