Discover our ever-changing collection of Middle Eastern-inspired menus

Discover our ever-changing collection of Middle Eastern-inspired menus

A veg-led feast for four that's effortless to prepare. “There's an art to well-balanced spicing,” explains Sabrina. Her bastilla layers coriander, sumac, cinnamon and pul biber with parsnips, celeriac, chickpeas and tangy feta, all wrapped in crisp filo pastry. Persian-inspired sides include baked halloumi with harissa and honey; a date, orange and toasted almond salad with cinnamon vinaigrette; and a refreshing yoghurt layered with cucumber and fresh mint, then finished with golden raisins, rose petals and walnuts.

Moroccan Bastilla for Four

Start with refreshing chilli-pickled fennel and smoky grilled flatbreads served with a selection of dips: creamy labneh with garlic and za’atar; hummus topped with crunchy dates and baharat; and grilled aubergine baba ganoush topped with curry leaf oil and pine nuts. Larger dishes follow, including salt-baked kohlrabi with smoked date purée and yoghurt, Bubala’s famous potato latkes with toum, and halloumi drizzled with camomile &amp; Aleppo chilli-infused honey. Finish on a sweet note with Bubala’s house-made salted caramel chocolate truffles.

Mixed Meze

Created with Brindisa ingredients, Moro’s Spanish-inspired feast begins with perfectly in-season asparagus, topped with a smoky butter made with Ortiz anchovies, rosemary and La Chinata paprika. For the main, lamb shoulder is slow-cooked with fennel, flamed Navarrico piquillo peppers and sherry in the wood oven – “the heart of the Moro kitchen,” as Sam Clarke explains. It’s served meltingly tender, with rich, sherry-infused juices, alongside mashed potato and tenderstem broccoli. For dessert, a Lebanese-inspired yoghurt cake is served with house-made yoghurt, Gaziantep pistachios and bright pomegranate seeds. Moro’s two Sams were first introduced to Brindisa, renowned for their high-quality Spanish ingredients, during their time at The River Café over 30 years ago, and continue to source from them today – including the Ortiz anchovies, <meta charset="utf-8">Navarrico piquillo peppers, sherry and La Chinata paprika used throughout this menu.

Spanish Wood-Fired Lamb

Sabrina's lamb chops are rubbed with spices and fragrant rose petals, cooked until tender and topped with a fiery chilli drizzle. Turkish bean salad is tossed in a lemony tahini dressing, while bejewelled rice is studded with sour barberries. Flatbread and cooling yoghurt with cucumber round out the spread, then for dessert dollop carrot cake with aromatic rosewater cream.

Persiana Lamb Chops

“There's an art to well-balanced spicing,” explains Sabrina. Her bastilla combines coriander, sumac, cinnamon and pul biber with parsnips, celeriac, chickpeas, and tangy, creamy feta, all under a layer of filo pastry. Persian-inspired sides balance the bold North African flavours. Refreshing yoghurt is layered with cucumber and fresh mint, finished with golden raisins, rose petals and walnuts.

Spiced Feta & Chickpea Bastilla

Middle Eastern

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I<meta charset="utf-8">ntroducing our brand new range of four-person menus designed to impress guests and take the hassle out of hosting. Stress-free, mess-free, and guaranteed to wow, browse our curated collection of crowd-pleasing feasts.

Dinner Parties Test

Our full collection of menus from the UK’s most inspiring chefs and restaurants.

Restaurant Meal Kits

British-Iranian chef and food writer Sabrina Ghayour specialises in Persian and Middle Eastern flavours. She is the multi-award winning, bestselling author of several books including Persiana and the follow-up Persiana Everyday. Her recipes and work feature regularly in national newspapers and magazines, and she regularly appears on Saturday Kitchen, Sunday Brunch, Celebrity Masterchef and Great British Menu.

Sabrina Ghayour

Let vibrant veg take the spotlight in these flavour-packed menus

Vegetarian

Introducing our brand new range of four-person menus designed to impress guests and take the hassle out of hosting. Stress-free, mess-free, and guaranteed to wow, browse our curated collection of crowd-pleasing feasts.

Dinner Parties

Menus For 4

There's plenty to get through, two courses will do

2 Courses

Keep it casual. Small plates made for sharing

Sharing Plates

British Pie Week

Feasts for 4

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Moroccan Bastilla for Four Feast sabrina-ghayour 

An effortless vegetarian feast for four, centred around Moroccan spiced feta & chickpea bastilla and Persian-inspired nibbles.

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Our most-loved menus customers keep coming back for

Bestsellers

The name Bubala comes from a Yiddish term of endearment that loosely translates as 'darling' or ‘sweetie’. After a series of sell-out pop ups and supper clubs, critically-acclaimed Bubala opened the doors to its first permanent site in 2019, in the heart of Spitalfields. Now with a second site in Soho, Bubala’s exotic flavour combinations and gentle spicing techniques of Middle Eastern cooking showcase vegetarian cooking at its best, allowing friends and family to come together over their food.

Bubala

A restaurant experience at home for two

Menus For 2

Whether celebrating together or spoiling from afar, here is our curated collection of birthday treats

Birthday

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Father's Day

19th June 2026

20th June 2026

A selection of vegetarian sharing plates, including salt-baked kohlrabi, potato latkes, and halloumi in Aleppo pepper honey.

19th June

20th June

Husband and wife team Sam and Sam Clark worked together at The Eagle in Farringdon before joining Ruth Rogers and Rose Gray at the legendary River Café. The techniques they learned there underpin their philosophy at Moro, the restaurant they launched in 1997 with an emphasis on Moorish flavours from Andalusia and North Africa - and, latterly, the eastern Mediterranean. They also own Morito in Clerkenwell and Hackney.

Moro

Hot on the pass. Discover the latest arrivals in our seasonal menu line-up

New in

Introducing our limited-edition collection that puts exceptional ingredients front and centre, created by the chefs that know them best. Each menu has been created in collaboration with some of the most respected names in food: from Brindisa’s outstanding Spanish larder, to Odysea’s Greek pantry staples, and Swaledale’s native-breed meats.

The Supplier Series

For birthdays and special occasions, celebrate with a restaurant experience at home with menus for two or four

Celebrations

Discover our ever-changing collection of European-inspired menus

European

Come hungry. Enjoy starters, mains and desserts

3 Courses

Meaty feasts for all the carnivores

Meat Lovers

Infinitely better than a casserole, treat tired parents to a restaurant-quality dishes they can make in minutes

New Parents

Created with Brindisa: Asparagus with anchovy butter followed by wood-fired lamb shoulder and yoghurt cake with pistachios for dessert.

A Celebration of Persiana Feast sabrina-ghayour 

Juicy lamb chops with Middle Eastern salads and dips to share, including pistachio & barberry rice and cucumber yoghurt with mint.

Spend less time in the kitchen and more time enjoying your evening

Night Off Cooking

Minimum effort, maximum enjoyment. Easy prep – even in the humblest of kitchens

Holiday Accommodation

Spiced Chickpea & Feta Bastilla Feast sabrina-ghayour 

This fragrant pie features parsnips, celeriac and chickpeas with warming spices and feta, served with an array of Persian-style dips and salads. 

Treat a friend

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The newest addition to the Waitrose family, Dishpatch partners with the UK's best chefs to bring their creations to food lovers across the country. Sign up to our mailing list to receive news and offers about our ever-changing seasonal menus.