This week’s plan travels a little — from the streets of Lebanon, to an Asian-inspired weeknight favourite, to a one-pot that’s been feeding families for generations. There’s a salad that belongs to my sister, a dish that practically makes itself, and a tin of almond shortbread that will be gone before the week is even halfway through.
A really lovely mix of quick, nourishing, and deeply satisfying. Every recipe is linked below — let’s have a good week.
This Week’s Meal Plan
Meal 1: Beef Shawarma Wrap
The kind of dinner that makes everyone come to the table without being asked. Thinly sliced beef marinated in warm spices, fried, then wrapped in flatbread with all the good things — tahini sauce, pickles, tomato, onion sumac parsley. This is Lebanese street food done at home, and once you’ve made it yourself you’ll never look at a takeaway the same way again.
👉 Get the Beef Shawarma Wrap recipe
Meal 2: Beef Soy Hokkein Noodles
Thirty minutes, one pan, and everyone at the table is happy — that is the deal with this one. Thick, hokkein noodles tossed with browned beef mince, capsicum, carrot and a glossy soy and sweet chilli sauce that clings to every strand. It is one of those meals the kids love just as much as the adults, it reheats beautifully for lunch the next day, and it goes into the rotation and stays there. Don’t skip the black sesame seeds on top — they make it look a million dollars.
👉 Get the Beef Soy Hokkein Noodles recipe
Meal 3: Casserole of Spinach and Rice
This is the kind of recipe that has been quietly feeding Lebanese families for generations — no fuss, no fanfare, just honest food made well. Lamb mince, spinach, bharat, garlic, coriander and a squeeze of lemon at the end. One pot, 25 minutes of cooking, and dinner is done. It tastes even better the next day when everything has had time to settle. Scatter with toasted pine nuts before serving and don’t skip the lemon — it lifts the whole thing.
👉 Get the Casserole of Spinach and Rice recipe
Meal 4: Nana’s Yogurt Salad
This one belongs to my sister — we call her Nana — and it has been her signature at every gathering for as long as I can remember. Every barbecue, every weekend spread, every lamb ouzi — someone always called out, “Did Nana make the yogurt?” And she always did. Creamy natural yogurt, crushed garlic, cumin, spring onion, fresh parsley, mint, diced tomato, and a generous drizzle of pomegranate molasses over the top. Ten minutes to make and it disappears in minutes. Serve it alongside the shawarma or the spinach casserole — it belongs next to both.
👉 Get Nana’s Yogurt Salad recipe
Dessert: Almond Shortbread Biscuits
Low and slow is the secret here — these little crescent-shaped biscuits are baked at 160 degrees until they are crisp but still pale, and the result is something that genuinely melts in your mouth. Buttery, nutty, and completely impossible to eat just one. Make a full batch at the start of the week and keep them in a tin. They keep beautifully — though in my experience, they never last long enough to test that theory. Dust with icing sugar and be generous.
👉 Get the Almond Shortbread Biscuits recipe
A week of real food, beautiful flavour and one very good biscuit tin.
I hope this makes your week in the kitchen feel a little easier — and a whole lot more delicious. Tell me which one you’re starting with! 🤍
