Sunday Kitchen

Karima-Chloe Hazim
Lebanese Australian
Sydney
Mother/Storyteller/Traveller
Cook/Author/Educator
SOFRA
:[email protected]

[Sunday Kitchen @bruno_berrante]

ATAYEF BI ASHTA W ATTER
Arab pancakes with sweet cream and sugar syrup

Repare the Atyef (pancakes) as outlined in the previous reel

SWEET CREAM (HOME MADE ASHTA)
¼ cup fine semolina
250 mls of milk
50mls of cream
250 grams of fresh ricotta
1/4 cup ...

[Sunday Kitchen @bruno_berrante]

ATAYEF
Arab Pancakes
Makes approximately 24 pancakes

2 cups flour
1/2 cup semolina fine
50grams caster sugar
2 TBS baking powder
2.5 cups of warm water

Place all ingredients in a blender until smooth and everything is the batter to rest for atleas...

[Sunday Kitchen @bruno_berrante]

LABNE BALLS

For the Labne
Ingredients

Pot set Yogurt
Salt

If you are using the whole tub of yogurt you can add the salt straight to the tub and mix it well before pouring it into a colander or sieve lined with a cheesecloth, muslin cloth or clean ...

[Sunday Kitchen @bruno_berrante]

Lazy Mum Zaatar Pizza

Any store bought wraps
Labne (there is a recipe for home made Labne on my page)
Zaatar mixed with olive oil (there is a recipe for home made zaatar on my page)
Mint leaves
Tomatoes thinly spiced
Cucumber quartered lengthways
Pi...

[Sunday Kitchen @bruno_berrante]

SHISH BARAK - Recipe from Sofra

For the dough
4 cups of plain flour
1 tsp salt
1 tsp sugar
½ cup of oil

For the filling
800 grams of coarse lamb mince (can use beef or a combination)
4 medium brown onions finely diced
1 TBS salt
1 TBS 7 spice bhara...

[Sunday Kitchen @bruno_berrante]

🍲 “We are feeders, we are lovers, we are nurturers.”

For Lebanese‑Australian food creative Karima Hazim, food is far more than a meal — it’s identity.
“Food was how our families settled… we gave up everything except the food.”

Growing up in Condell...

[Sunday Kitchen @bruno_berrante]

Fresh Adriatic figs dipped in Zaatar
A Lebanese phenomenon 🇱🇧

Makes approximately 120grams of Zaatar

⅔ cup of zaatar if you have access to native lebanese zaatar or
(⅓ cup dried thyme ⅓ cup dried oregano)
⅓ cup of sumac
¼ cup of toasted sesame seed...

[Sunday Kitchen @bruno_berrante]

This week’s spotlight ✨

Meet Karima, an Australian born Lebanese creative, food media personality, author, and educator. Otherwise known as !

She recently released “SOFRA, Lebanese Recipes to Share”, their debut cookbook in September 2024, publish...

[Sunday Kitchen @bruno_berrante]

SOFRA is here! Well, it is now available for pre order!
If you signed up to our mailing list you would have seen the email this morning!

The heart and soul of Sunday Kitchen is my mother Sivine, and there is nothing that gives me greater joy than to...

[Sunday Kitchen @bruno_berrante]

Some of our treasured recipes from our Sunday Kitchen menu on
If you missed the episodes you can catch them on SBS on Demand.
Episode titles: Sunday Lunch and Lebanese
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love

[Sunday Kitchen @bruno_berrante]

Wara’ Enab (Vegetarian Stuffed Vine Leaves)

Ingredients

1 x 750ml jar vine leaves in brine or 500g fresh vine leaves
2 medium white potatoes, sliced
2 medium tomatoes, sliced

Filling

1½ large bunches flat-leaf parsley, finely chopped
4 medium tom...

[Sunday Kitchen @bruno_berrante]

Kibbeh Nayyeh Jnoubiyeh

Ingredients:
· 500 grams ground kibbeh mince (which is a combination of beef and lamb)
This is not regular mince, it is like a lean paste and so fresh it can be eaten raw.
(Let your butcher know it is for
Kibbeh Nayyeh or ask...

[Sunday Kitchen @bruno_berrante]

MUMS DATE SHORTBREAD - EID MUBARAK ✨🌙
Makes approx 45

Ingredients
For the shortbread:
· 5 cups self raising flour
· 100grams almond meal
· 1.5 tsp mahlabi
· 1 cup milk
· 1 cup vegetable oil or neutral oil
· 200 grams of butter softened

For the date...

[Sunday Kitchen @bruno_berrante]

Mark the end of Ramadan with this Lebanese spread featuring mansaf kharouf (lamb on rice) by Karima Hazim Chatila of and Sivine Tabbouch. ⁠
⁠
Hit the link in our bio or visit the Good Food app for the recipe. ⁠
⁠
📸 Luisa Brimble⁠
Extract from Sofra ...

[Sunday Kitchen @bruno_berrante]

FASOULIA WITH RICE
Cannelini Bean, Lamb and Tomato stew

2 cups of white cannelini beans (dried)
4 lamb shanks on the bone cut in half
500mls of tomato passata or 5 ripe tomatoes crushed (700mls of juice) if in season
½ cinnamon stick/bark
2 bay leav...

[Sunday Kitchen @bruno_berrante]

A little Kibbeh Nayyeh plating

[Sunday Kitchen @bruno_berrante]

Rosewater distillation using my Copper Still or Karake as we call it in Arabic from
The kit comes with everything you need including an instruction card for how to use and care for your Karake. As I mentioned this was my first time doing it myself at...

[Sunday Kitchen @bruno_berrante]

We asked the brilliant Karima from to show us her favourite Lebanese restaurant in Sydney.

She took us to in Mount Lewis, talked us through her go-to traditional dishes (to which we said, let’s get them all with a side of Arak) and a couple hours ...

[Sunday Kitchen @bruno_berrante]

Beetroot & Labneh Dip

Ingredients
500g beetroot
1 small clove garlic, minced
2 tbsp lemon juice
Sea salt, to taste
Pinch of cumin (start small and add more if you love cumin like I do)
500g Greek yogurt

Method
To make the labneh, strain the yogurt ...

[Sunday Kitchen @bruno_berrante]

EJJEH
Zucchini and herb fritters

When we prepare Kousa mahshi (stuffed zuchinis) we are left with the core flesh that is hollowed out of the zucchinis. This flesh is then chopped finely and transformed into herby fritters that are delicious in a wra...