An Arabic Afternoon Tea with Karima & Sivine
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Don’t let these sweet faces fool you, this mother and daughter duo are a resilient and passionate pair, filled with fire for their family and culture, and respect for each other. To interview them was entertaining to say the least! Stories both sassy and sobering flowed of the challenges and victories faced by their ancestors and themselves as migrants from Lebanon, living in a new and unusual land, far from home, familiar food and culture. This is the story within their increasingly popular cookbook; Sofra - Lebanese Recipes To Share.
Laughter and food stole the show. After a morning together preparing in my Palm Beach Kitchen, our guests arrived to Karima cooking Za’atar Manoushe (Flatbread with Za’atar) on the saj in my garden, and served with Labne bil Zeit (Strained Yoghurt Balls) rolled by Sivine and myself in a variety of toppings; sumac, Aleppo chilli and a mix of Za’atar and roasted pistachio. A vibrant platter of fresh mint, olives, tomato and cucumber graced the table to pair with the flatbreads and labne.
A selection of Lebanese sweets; Nammoura (Semolina Slice Studded with Nuts), baked and as it comes out of the oven finished with hot syrup of sugar, lemon and orange blossom water. Traditionally it is cut up into small diamond shapes with an almond in the centre of each.
Bascot bil Tamer (Mum’s Date Shortbread) was the other sweet treat on the table, a melt in your mouth shortbread with a date, rose and orange blossom filling, completed the spread.
Ahweh (Lebanese Coffee) and Shai (Cinnamon and Cardamom Tea) was served and due to the extremely warm weather for an Autumn afternoon, a last minute edition of Lemonada (Fresh Lemonade with Mint and Rosewater) was swiftly made by Sivine and gratefully devoured by all.
Photos from the afternoon by the clever and creative Molly Grover
Sofra, the highly anticipated cookbook by mother-daughter duo Karima Hazim Chatila and Sivine Tabbouch, offers an intimate glimpse into Lebanese cuisine through the lens of traditional family-style spreads. Alongside treasured recipes, Karima and Sivine share poignant stories of cooking, sharing, and identity, passed down through generations around the kitchen table. From Sivine’s culinary influences growing up in Lebanon to Karima’s childhood memories as a second-generation Lebanese-Australian, the pair offer a heartfelt exploration of their heritage and the stories and flavours that have shaped their lives.
ABOUT THE AUTHORS
As Lebanese diaspora living in Sydney, Australia, Karima and Sivine are the co-founders of the popular immersive cooking school, Sunday Kitchen, and considered Sydney’s foremost in traditional Lebanese cuisine. The release of their debut cookbook Sofra marks the first time Lebanese weekend cooking has been celebrated in a dedicated volume.
Written through Karima’s voice and featuring Sivine’s cherished recipes, Sofra transcends the traditional cookbook format with each chapter presented as a culinary spread. From village breakfasts to neighbourhood picnics, cultural celebrations and sweet bites, the authors have carefully crafted its contents to reflect the rich tapestry of Lebanese gastronomy.
Perfect for inspired at-home cooks, readers can explore a mix of classic Lebanese dishes and Sivine’s signature creations from freshly rolled Warak Enab to charcoal Kafta and wholesome Tabbouleh. Many recipes skew vegetarian, reflecting the natural abundance of Lebanese home cooking, and each section is supported by a detailed preparation list for easy recreation.
Through its vibrant storytelling and mouthwatering recipes, Sofra serves as an insider's guide to crafting traditional Lebanese spreads, embodying the joy of sharing meals and the enduring legacy of the authors' family traditions.
Quadrille - Hardie Grant Publishing - Photography by Luisa Brimble ~ Food Styling by Karima Hazim Chaltila
