At The Palomar, we serve this baba ganoush with finely sliced coriander stirred through it and then we top it with pomegranate seeds, more chopped coriander and olive oil
By Jeremy Borrow
We serve our labneh with tomato salsa, dried za’atar mix, sumac, rainbow radishes and lots of olive oil
Matbucha needs to be served either warm or at room temperature. We add a few coriander leaves to garnish. This sauce is a great base to all things Moroccan and when diluted with water, it makes the best ever shakshuka possible
