Middle Eastern cooking spans many countries, but shares a love of warm spices, tahini, lemon, fresh herbs and generous olive oil. This collection moves from mezze to hearty rice dishes and finishes with a syrup-soaked semolina cake.
1. Basbousa (Semolina Cake)
Basbousa: a moist semolina and coconut cake soaked in orange-blossom syrup and topped with almonds.
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Saudi-style chicken kabsa: fragrant spiced basmati rice cooked in chicken broth, topped with roasted chicken, raisins and almonds.
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Oven-roasted chicken shawarma marinated in lemon, garlic and warm spices, served in flatbread with garlic sauce and pickles.
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Crisp, green-flecked falafel made from soaked dried chickpeas, fresh herbs and warm spices. Serve in pita with tahini sauce.
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Crunchy Lebanese fattoush with toasted pita, crisp vegetables, herbs and a tangy sumac and pomegranate molasses dressing.
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Juicy grilled lamb kofta skewers seasoned with onion, garlic, parsley and warm spices. Serve with flatbread and tahini.
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7. Laffa Flatbread
Soft, chewy laffa flatbread cooked in a very hot pan. Perfect for hummus, shawarma and grilled meats.
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Authentic Lebanese tabbouleh: a bright herb salad of finely chopped parsley and mint with tomato, a little bulgur and lemon.
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Mujadara: lentils and rice cooked with cumin and cinnamon and topped with deeply caramelised crispy onions.
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10. Roast Chicken with Sumac and Red Onion
Chicken thighs roasted with sumac, allspice and red onion, finished with pine nuts and parsley.
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11. Roasted Aubergine with Tahini and Pomegranate
Halved aubergines roasted until creamy, then topped with lemony tahini, pomegranate seeds, za’atar and herbs.
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Shakshuka: eggs gently poached in a spiced tomato and red pepper sauce, finished with feta and herbs. One pan, 35 minutes.
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Ultra-smooth classic hummus made with chickpeas, tahini, lemon and garlic. Simmering canned chickpeas is the secret to the silky texture.
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14. Slow-Roasted Pomegranate Lamb Shoulder
Lamb shoulder rubbed with spices and slow-roasted in pomegranate molasses until it falls from the bone. Serve with chickpeas and herbs.
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Smoky baba ganoush made with flame-charred aubergine, tahini, lemon and garlic.
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