Over 60 delicious recipes for proper kebabs and mezze using fresh, seasonal ingredients and simple methods
The ultimate late night take away dish gets a new lease of life in this fabulous cookbook. Scrap the greasy kebab made from unknown and unexciting ingredients, and instead indulge in delicious, flavour-packed dishes made the right way and using the best ingredients.
With over 60 accessible recipes including ideas for Mezze, Basics, Kebabs, Mains and Cocktails, these dishes can be made at home and paired together to create a feast for your family and friends and fit for any occasion.
Taking inspiration from their culinary training and focusing on provenance, seasonality and technique, Le Bab have reinvented the classics as well as creating completely ingenious new combinations. From Cauliflower pastilla, Endive and pomegranate salad, and Merguez and chickpea ragu, to kebabs that include Grilled mackerel with dill, pickle and fennel, Spring chicken with sprouting broccoli and harissa mayo and Winter pork with beetroot relish, charred cabbage and crackling. There are recipes suitable for vegetarians and vegans, along with a wide variety of both meats and fish.
The Modern Kebab comes from chefs who trained in Michelin starred kitchens and wanted to share their love of the flexibility and flavours of the kebab. A modern restaurant in Soho, Le Bab share their gourmet recipes for fresh, accessible and delicious kebabs.
“Le Bab was everything I had hoped it would be from the first. [The] food […] was beyond delicious.”
Giles Coren, The Times
“Kebabs [are] served unrolled on warm, home-made flatbread. And what beauties they are, fulsome and generous and dripping with joy. Because if any fast food is ready for an upmarket revamp, it’s the ’bab […] every part is lovingly cooked, or dressed, or sourced, but all combine to create something greater, a symphony of hand-held comfort tucker […] Le Bab is rather brilliant.”
Tom Parker Bowles, The Daily Mail
“The kebabs are beautiful.”
Tania Ballantine, Time Out
“Cleverly crafted kebabs.”
Ben Norum, Evening Standard