Over the past 30 years, Fatima’s has served more than a million customers from its bustling kitchens in Auckland. They’ve always been cooks first – passionate about feeding people, sharing flavour and making food that feels good to eat.
Now you can bring a little of that magic into your own kitchen. Whether you’ve stood in one of their queues, grown up eating their lamb shawarma or koftas, if you want to know how to make their garlic sauce or are curious about harissa, FATIMAS cookbook brings the colour, sprit and soul of their kitchen into yours.
FATIMAS is packed with the dishes and techniques that have kept their kitchens humming. From slow cuts to zesty salads, from punchy sauces to late-night pitas, each recipe is designed to be approachable, satisfying and full of flavour.
These are recipes for any day of the week and for cooks of all skill levels. Each one teaches a technique or flavour combination that reflects Fatima’s way of cooking – layered, full of herbs, spice-rich and always grounded in the bold, vibrant ingredients of the Middle East, reimagined here in Aotearoa, New Zealand.
Kirsty Senior co-founded Fatima’s in 1995 and has been at the helm ever since. Over the past three decades, she has guided the business through growth, change and challenges – raising a daughter while navigating everything from new technologies and shifting food trends to evolving systems, regulations, and legislation.
Now the Managing Director, Kirsty remains the backbone of the business. Kirsty’s love for layered, complex flavour resonates throughout the book – she’s their in-house texture enthusiast, responsible for the generous use of seeds, nuts and grains, and the queen of double (sometimes triple!) sauce layering.
Sophie Gilmour grew up around the clatter of kitchens and the hum of good conversation. Since joining Fatima’s in 2018, Sophie has brought heart, hustle and a deep love of flavour to everything she does. With a background in law, cooking and front-of-house hospitality, Sophie’s impact has been felt in every corner of Fatima’s – from reimagining systems to fostering culture, and always, always staying true to the food.
She believes in flavour that punches above its weight, in spaces that feel like home, and in businesses that nourish everyone involved – from kitchen crew to customer.
COURGETTE, CORN, CORIANDER & AVOCADO
SERVES 6
This salad is attractive, substantial and a great way to showcase raw courgette. We think it’s best in summer when the corn is fresh (although you could use thoroughly drained frozen corn in a pinch), and we love the punchy flavour of the coriander dressing. It’s a fantastic accompaniment to barbecued meats and has become a firm favourite in our rotation for summer dinners with its ability to tick both the salad and vege box simultaneously. If we’re feeling indulgent, we add feta as well, which suits it perfectly.
FOR THE SALAD
½ small red onion, peeled and sliced
½ lemon, juiced
½ tsp sumac
1 tbsp olive oil
2 corn cobs, kernels removed (1½ cups frozen corn, defrosted)
small handful coriander, stems finely chopped and leaves roughly chopped
flaky sea salt and freshly ground black pepper
3 courgettes, trimmed and peeled into ribbons with a peeler as far to the core as possible
2 avocados, peeled and cut into chunks
70g (½ cup) almonds, roughly chopped and toasted
FOR THE DRESSING
60ml (¼ cup) extra virgin olive oil
1 tbsp apple cider vinegar
1 tsp maple syrup
1 tsp Dijon mustard
1 garlic clove, peeled and crushed
small handful coriander, stems and leaves
Pickle the red onion with lemon juice and sumac in a small bowl while you prepare the rest of the salad.
Heat the oil in a frying pan over a high heat. Fry the corn for 2 minutes until it is just tender and some pieces are charred. Season generously and stir in the chopped coriander stems. Set aside.
Place the ingredients for the dressing in a jug and blend with a stick blender.
Place the courgette ribbons on a flat plate. Layer with corn, avocado and red onion. Spoon over the dressing and gently toss to mix. Sprinkle with almonds and coriander.
Fatimas
By Kirsty Senior and Sophie Gilmour, photography by Vanessa Wu
RRP $59.99
Available from October 2025, published by Beatnik