Middle East & North Africa Recipes

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LEVANTINE

Hummus

Levant Ingredients: 400g canned chickpeas (drained, liquid reserved), 3 tbsp tahini, 2 garlic cloves, 3 tbsp lemon juice, 3 tbsp chickpea liquid, ½ tsp salt, 2 tbsp olive oil, paprika to serve. 1. Blend chickpeas, tahini, garlic, lemon juice, liquid, salt until silky smooth, 3–4 min. 2. Stream in olive oil while blending. 3. Serve in bowl with olive oil drizzle and paprika.

Falafel

Levant Ingredients: 250g dried chickpeas (soaked overnight), 1 onion, 4 garlic cloves, 1 cup parsley, 1 cup cilantro, 1 tsp cumin, 1 tsp coriander, ½ tsp cayenne, 1½ tsp salt, 1 tsp baking powder, oil for frying. 1. Drain chickpeas (do not cook). Pulse in food processor with onion, garlic, herbs, spices until coarse paste. 2. Stir in baking powder. Rest 30 min. 3. Form balls, fry at 180°C until dark golden, 3–4 min. Drain.

Shawarma — Chicken

Levant Ingredients: 800g chicken thighs, 1 tsp each cumin/coriander/turmeric/paprika/allspice, ½ tsp cinnamon, 4 garlic cloves, 3 tbsp olive oil, 2 tbsp lemon juice, salt. 1. Mix spices, garlic, oil, lemon. Coat chicken. Marinate 2+ hours. 2. Roast 220°C 25–30 min or grill until charred. 3. Slice thin. Serve in flatbread with garlic sauce, pickles.

Shawarma — Lamb

Levant Ingredients: 800g lamb shoulder (thin sliced), 1 tsp each cumin/allspice/coriander, ½ tsp cinnamon/cardamom/black pepper, 4 garlic cloves, 3 tbsp olive oil, juice 1 lemon, salt. 1. Combine spices, garlic, oil, lemon. Coat lamb. Marinate overnight. 2. Stack on skewer or spread on tray. Roast 200°C 35–40 min. 3. Slice, serve with tahini sauce, tomato, onion in flatbread.

Fattoush

Levant Ingredients: 2 pita breads, 3 tomatoes (chopped), 1 cucumber, 1 head romaine, 6 radishes, 4 green onions, 1 cup parsley, ½ cup mint. Dressing: 3 tbsp lemon, 3 tbsp olive oil, 1 garlic clove, 1 tsp sumac, salt, pepper. 1. Toast pita until crisp. Break into pieces. 2. Combine vegetables, herbs. 3. Whisk dressing. Toss salad, top with pita chips, extra sumac.

Tabbouleh

Levant Ingredients: 50g fine bulgur, 3 cups parsley (finely chopped), ½ cup mint (chopped), 3 tomatoes (small dice), 4 green onions, 4 tbsp lemon juice, 4 tbsp olive oil, salt, pepper. 1. Soak bulgur in cold water 15 min. Drain, squeeze dry. 2. Combine parsley, mint, tomato, onion, bulgur. 3. Dress with lemon and oil. Season. Let sit 10 min before serving.

Kibbeh

Levant Ingredients: Shell: 400g fine bulgur, 400g lean lamb mince, 1 onion, 1 tsp allspice, ½ tsp cinnamon, salt. Filling: 300g lamb mince, 1 onion (diced), ¼ cup pine nuts, 1 tsp allspice, ½ tsp cinnamon, oil. 1. Soak bulgur 15 min, squeeze dry. Blend with lamb, onion, spices into paste. 2. Filling: sauté onion, add lamb until cooked, add pine nuts, spices. 3. Shape bulgur paste into oval shell, fill, seal. Fry or bake 200°C until golden.

Manakish (Za'atar Flatbread)

Levant Ingredients: Dough: 400g flour, 7g yeast, 1 tsp sugar, 1 tsp salt, 230ml warm water, 2 tbsp oil. Topping: 3 tbsp za'atar, 3 tbsp olive oil. 1. Mix dough, knead 8 min, rise 1 hour. 2. Divide into 4–6 balls. Roll thin. 3. Mix za'atar and oil. Spread on dough. Bake 220°C 8–10 min.

Labneh

Levant Ingredients: 500g full-fat plain yogurt, 1 tsp salt, olive oil, za'atar to serve. 1. Mix yogurt and salt. Pour into cheesecloth set over bowl. 2. Refrigerate 24–48 hours until thick and cream-cheese-like. 3. Serve drizzled with olive oil, sprinkled with za'atar.

Baba Ganoush

Levant Ingredients: 2 large eggplants, 3 tbsp tahini, 2 garlic cloves, 3 tbsp lemon juice, 2 tbsp olive oil, salt, parsley to garnish. 1. Char eggplants directly over flame or under broiler until skin blisters and collapses, 15–20 min. 2. Cool, peel, drain excess liquid. Chop flesh. 3. Mix with tahini, garlic, lemon, salt. Drizzle oil, garnish parsley.

Musakhan

Palestine Ingredients: 1 whole chicken (cut up), 1kg onions (thinly sliced), 4 tbsp sumac, 1 tsp allspice, ½ tsp cinnamon, ½ cup olive oil, 4 taboon breads or flatbreads, ¼ cup pine nuts (toasted). 1. Simmer chicken in salted water with spices until cooked, ~40 min. Reserve stock. 2. Fry onions in oil until deep golden, 30 min. Add sumac, allspice, cinnamon. 3. Pull chicken from bone. Layer bread, onions, chicken, onions. Bake 200°C 15 min. Top with pine nuts.

Maqluba

Palestine/Jordan Ingredients: 500g chicken pieces, 300g rice, 1 large eggplant (sliced), 2 tomatoes (sliced), 1 onion, 1 tsp allspice, 1 tsp cumin, ½ tsp cinnamon, 1 tsp turmeric, 800ml chicken stock, oil. 1. Fry eggplant slices until golden. Brown chicken, onion. 2. Layer in pot: tomato, eggplant, chicken, onion, then rice. Pour stock over. 3. Cover, cook medium 10 min, low 30 min. Rest 10 min. Invert onto platter.

Knafeh

Palestine/Levant Ingredients: 500g kadaif (shredded wheat), 200g butter (melted), 500g akkawi or mozzarella cheese (soaked to desalt), 300ml sugar syrup (1:1 sugar/water + orange blossom water), pistachios. 1. Mix kadaif with melted butter. Press half into greased pan. 2. Layer cheese. Top with remaining kadaif, press down. 3. Bake 200°C 25 min until golden. Invert. Pour hot syrup. Garnish pistachios.

Baklava (Levantine)

Levant Ingredients: 500g phyllo, 200g butter (melted), 300g walnuts or pistachios (chopped), 1 tsp cinnamon. Syrup: 300g sugar, 200ml water, 1 tbsp lemon juice, 1 tbsp rose water. 1. Layer 10 phyllo sheets, brushing each with butter. Spread nut mixture. Continue layering. 2. Cut into diamonds before baking. Bake 180°C 35–40 min until golden. 3. Pour cold syrup over hot baklava. Rest 4 hours.

Sambousek (Fried Pastry)

Levant Ingredients: Dough: 300g flour, ½ tsp salt, 60ml oil, ~100ml water. Filling: 250g lamb mince, 1 onion, 1 tsp allspice, ½ tsp cinnamon, 2 tbsp pine nuts, salt. 1. Make firm dough. Rest 30 min. 2. Cook lamb with onion, spices, pine nuts. 3. Roll dough, cut circles, fill, fold, crimp. Fry at 180°C until golden.

Sfiha (Meat Flatbread)

Levant Ingredients: Dough: 400g flour, 7g yeast, 230ml warm water, 2 tbsp oil. Topping: 300g lamb mince, 1 tomato, 1 onion, 2 tbsp pomegranate molasses, 1 tsp allspice, ½ tsp cinnamon, cayenne. 1. Make dough, rise 1 hour. 2. Mix raw lamb with all topping ingredients to paste. 3. Roll dough thin, top with lamb paste. Bake 220°C 12–15 min.

Makdous (Stuffed Pickled Eggplant)

Syria Ingredients: 500g small eggplants, 3 tbsp coarse salt, filling: 100g walnuts (chopped), 4 garlic cloves, 1 tsp chili flakes, ½ tsp salt, olive oil to cover. 1. Boil eggplants 5 min. Squeeze, salt, press under weight overnight. 2. Slit each eggplant. Fill with walnut mixture. 3. Pack in jar. Cover with olive oil. Cure at room temp 3–5 days, then refrigerate.

Fatayer (Spinach Pies)

Levant Ingredients: Dough: 400g flour, 7g yeast, 230ml water, 2 tbsp oil. Filling: 400g spinach (wilted, squeezed dry), 1 onion (diced), 2 tbsp sumac, 2 tbsp lemon juice, salt, pepper. 1. Make dough, rise 1 hour. Divide into balls. 2. Mix spinach filling. 3. Roll dough circles, top with filling, fold into triangles, pinch seams. Bake 200°C 15–18 min.

Arayes (Stuffed Flatbread)

Levant Ingredients: 4 pita breads, 400g lamb mince, 1 onion (grated), 1 tomato (grated), 2 garlic cloves, 1 tsp allspice, ½ tsp cinnamon, 1 tsp sumac, salt, pepper. 1. Mix lamb with all remaining ingredients. 2. Cut pita in half. Stuff each pocket with meat mixture. 3. Grill or fry each side 4–5 min until bread crisp, meat cooked. Cut into wedges.

Shish Tawook

Levant Ingredients: 600g chicken breast (cubed), marinade: 4 tbsp yogurt, 3 tbsp lemon juice, 3 garlic cloves, 2 tbsp olive oil, 1 tsp each paprika/cumin/oregano, ½ tsp allspice, salt. 1. Combine marinade, coat chicken. Marinate 2–24 hours. 2. Thread on skewers. 3. Grill over medium-high 10–12 min, turning, until charred and cooked. Serve with garlic sauce.

Kafta (Grilled Meatballs)

Levant Ingredients: 500g lamb or beef mince, 1 onion (grated), ½ cup parsley (chopped), 1 tsp allspice, ½ tsp cinnamon, ½ tsp cumin, ½ tsp black pepper, salt. 1. Combine all ingredients, knead well until sticky. 2. Shape onto flat skewers into elongated sausages. 3. Grill over high heat 8–10 min, turning once. Serve with flatbread and salad.

Hummus Ful (Hummus with Fava Beans)

Levant/Egypt Ingredients: 300g hummus (see recipe), 200g cooked fava beans, 2 garlic cloves, 3 tbsp lemon juice, 2 tbsp olive oil, 1 tsp cumin, parsley, paprika. 1. Warm fava beans with garlic, lemon, oil, cumin. Mash lightly. 2. Spread hummus in bowl. Top with fava bean mixture. 3. Drizzle olive oil, garnish parsley and paprika.

Kibbeh Nayeh (Raw Kibbeh)

Syria/Lebanon Ingredients: 300g finest quality lamb (top-round), 150g fine bulgur (soaked, squeezed), 1 small onion, 1 tsp allspice, ½ tsp cinnamon, ½ tsp black pepper, salt, olive oil, mint. 1. Soak bulgur 15 min, squeeze completely dry. 2. Finely mince lamb. Combine with bulgur, grated onion, spices. Knead to smooth paste. 3. Serve immediately on platter, drizzled with olive oil, with raw onion and mint.

Kibbeh Bil Sanieh (Baked Kibbeh)

Levant Ingredients: Shell: 400g fine bulgur, 500g lean lamb mince, 1 onion, 1 tsp allspice, salt. Filling: 250g lamb mince, 1 onion (diced), ¼ cup pine nuts, 1 tsp allspice, ½ tsp cinnamon, butter. 1. Make shell dough by kneading bulgur, lamb, onion, spices. 2. Sauté filling onion, add lamb, cook, add pine nuts. 3. Press half shell into buttered pan, layer filling, press remaining shell on top. Score diamond pattern. Drizzle butter. Bake 190°C 40 min.

Warak Dawali (Stuffed Grape Leaves)

Levant Ingredients: 40 grape leaves (jarred), 300g rice, 250g lamb mince, 2 tomatoes, 1 onion, ¼ cup lemon juice, 2 tbsp olive oil, 1 tsp allspice, ½ tsp cinnamon, salt. 1. Mix rice, lamb, diced tomato, onion, spices, oil. 2. Place filling on each leaf, roll tight. 3. Layer in pot with sliced tomatoes. Add water to cover, lemon juice. Weight down. Simmer 45 min.

Fatteh

Levant/Syria Ingredients: 2 pita breads (toasted, broken), 400g canned chickpeas, 300g yogurt, 2 tbsp tahini, 2 garlic cloves, 2 tbsp lemon juice, ¼ cup chicken stock, butter, pine nuts, paprika, parsley. 1. Warm chickpeas in stock. 2. Mix yogurt with tahini, garlic, lemon. 3. Layer pita in dish, chickpeas, yogurt sauce. Toast pine nuts in butter, drizzle over. Sprinkle paprika.

Muhammara

Syria Ingredients: 3 red peppers (roasted, peeled), ½ cup walnuts, 1 tbsp pomegranate molasses, 1 tbsp lemon juice, 1 tsp cumin, 1 tsp Aleppo pepper, 1 garlic clove, 2 tbsp olive oil, salt. 1. Pulse walnuts in food processor to coarse crumbs. 2. Add roasted peppers, pomegranate molasses, lemon, cumin, Aleppo pepper, garlic. 3. Blend until chunky. Stream in oil. Season.

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PERSIAN

Tahdig (Crispy Rice)

Iran Ingredients: 400g basmati rice, 4 tbsp butter, 1 tsp salt, pinch saffron (steeped in 2 tbsp hot water), 1 thin lavash or potato slices. 1. Parboil rice 6 min until half-cooked. Drain. 2. Melt butter in pot. Layer lavash or potato on bottom. Pile rice in mound. 3. Wrap lid in towel, cook low 35–40 min. Invert to reveal golden crust.

Ghormeh Sabzi (Herb Stew)

Iran Ingredients: 600g lamb shoulder (cubed), 2 cups parsley, 1 cup fenugreek leaves, 1 cup cilantro, 1 leek, 3 dried limes (pierced), 400g canned kidney beans, 1 tsp turmeric, salt, pepper, oil. 1. Dry-fry chopped herbs and leek until dark, fragrant, 20 min. 2. Brown lamb. Add herbs, turmeric, dried limes, water to cover. Simmer 1 hour. 3. Add kidney beans. Simmer 30 min more. Season.

Fesenjan (Walnut Pomegranate Stew)

Iran Ingredients: 600g chicken pieces or duck, 200g walnuts (finely ground), 3 tbsp pomegranate molasses, 1 tbsp tomato paste, 1 tsp cinnamon, ½ tsp cardamom, 1 tsp sugar, salt, oil. 1. Toast ground walnuts in dry pan until fragrant. 2. Brown chicken. Add walnuts, pomegranate molasses, tomato paste, spices, water. 3. Simmer 45 min, stirring, until sauce is dark and thick. Adjust sweet/sour balance.

Zereshk Polo (Barberry Rice)

Iran Ingredients: 400g basmati rice, ½ cup dried barberries (zereshk), 3 tbsp butter, pinch saffron, 1 tbsp sugar, 2 tbsp slivered almonds, 2 tbsp pistachios. 1. Cook rice using tahdig method (see above). 2. Sauté barberries in butter with sugar 2 min. Add saffron liquid. 3. Serve rice topped with barberry mixture, nuts.

Ash Reshteh (Noodle Soup)

Iran Ingredients: 200g reshteh noodles (or linguine), 400g canned chickpeas, 400g canned kidney beans, 200g spinach, 1 cup parsley, 1 onion (sliced, fried golden), 2 tsp turmeric, 1 tsp cinnamon, 1.5L stock, kashk (Persian whey) or sour cream, dried mint, fried onions. 1. Sauté onion until golden. Add turmeric, cinnamon, stock. 2. Add beans, noodles. Simmer 15 min. 3. Add spinach, parsley. Serve topped with kashk, fried mint in butter, crispy onions.

Joojeh Kabab (Saffron Chicken Kebab)

Iran Ingredients: 600g chicken breast, marinade: pinch saffron (steeped in 2 tbsp hot water), 3 tbsp lemon juice, 1 onion (grated), 3 tbsp olive oil, salt, pepper. 1. Combine marinade. Coat cubed chicken. Marinate 2–4 hours. 2. Thread on skewers. 3. Grill over high heat 12–15 min, basting with butter, until golden and cooked.

Koobideh (Ground Meat Kebab)

Iran Ingredients: 500g lamb mince, 250g beef mince, 1 onion (grated, squeezed dry), 1 tsp sumac, ½ tsp turmeric, ½ tsp black pepper, salt, pinch baking soda. 1. Combine all ingredients, knead 10 min until very sticky. 2. Shape onto wide flat skewers in long cylinders. 3. Grill over very hot coals 10–12 min, turning carefully.

Mirza Ghasemi

Northern Iran (Gilan) Ingredients: 2 large eggplants, 4 tomatoes (chopped), 4 garlic cloves, 3 eggs, ½ tsp turmeric, salt, pepper, oil. 1. Char eggplants until blackened. Peel, chop roughly. 2. Fry garlic in oil. Add turmeric, tomatoes. Cook until thick. 3. Add eggplant. Push aside, scramble eggs into pan. Fold gently. Season.

Kashk-e Bademjan

Iran Ingredients: 2 large eggplants, 3 tbsp kashk (or thick sour cream), 1 onion (sliced), 4 garlic cloves, ½ tsp turmeric, dried mint, oil, walnuts. 1. Fry eggplant in oil until golden and soft. Mash slightly. 2. Fry onion and garlic until deeply golden. 3. Mix eggplant with kashk and most of the onion. Top with reserved onion, dried mint fried in butter, walnuts.

Kuku Sabzi (Herb Frittata)

Iran Ingredients: 6 eggs, 2 cups parsley (chopped), 1 cup dill (chopped), ½ cup cilantro (chopped), ¼ cup walnuts (chopped), 2 tbsp barberries, 1 tsp baking powder, salt, pepper, oil. 1. Beat eggs with baking powder, salt, pepper. 2. Fold in all herbs, walnuts, barberries. 3. Cook in oiled skillet on low-medium with lid until set, 15 min. Flip, cook 5 min. Cut into wedges.

Sholeh Zard (Saffron Rice Pudding)

Iran Ingredients: 200g short-grain rice, 1.5L water, 200g sugar, pinch saffron, 3 tbsp rose water, 2 tbsp butter, cinnamon, cardamom, slivered almonds. 1. Cook rice in water until very soft and mushy. 2. Add sugar and saffron. Stir constantly until thickened. 3. Add rose water, butter. Pour into bowls. Garnish cinnamon pattern, almonds.

Faloodeh (Persian Frozen Dessert)

Iran Ingredients: 150g rice vermicelli (thin), 200g sugar, 400ml water, 4 tbsp rose water, 1 tbsp lime juice, pistachios to garnish. 1. Make syrup: boil sugar and water until dissolved. Add rose water. Freeze until slushy. 2. Boil noodles 2 min. Rinse cold, cut into 5cm pieces. 3. Mix noodles with slushy syrup. Freeze 2 hours until firm. Serve with lime juice and pistachios.

Tahchin (Saffron Rice Cake)

Iran Ingredients: 400g basmati rice, 600g chicken thighs (poached, shredded), 250g yogurt, 3 egg yolks, pinch saffron (steeped), 2 tbsp butter, barberries, salt. 1. Parboil rice 6 min. Mix yogurt, egg yolks, saffron. Combine with 1/3 rice. 2. Press yogurt rice into butter-greased pot. Layer chicken and barberries. Top with plain rice. 3. Steam on low 50 min. Invert—saffron crust on top.

Abgoosht (Lamb and Chickpea Broth)

Iran Ingredients: 400g bone-in lamb, 200g canned chickpeas, 200g canned white beans, 2 potatoes (cubed), 2 tomatoes, 1 onion, 1 tsp turmeric, ½ tsp cinnamon, 2 dried limes, salt, flatbread. 1. Combine everything in pot. Cover with water. 2. Simmer 2 hours until lamb very tender. 3. Strain broth—serve separately. Mash solids (gusht koobideh). Serve both with bread and raw onion.

Khoresh Bademjan (Eggplant Stew)

Iran Ingredients: 400g lamb shoulder (cubed), 2 eggplants (sliced), 1 onion, 2 tomatoes, 2 tbsp tomato paste, 2 tbsp pomegranate molasses, 1 tsp turmeric, ½ tsp cinnamon, saffron, salt, oil. 1. Fry eggplant slices in oil until golden. Set aside. 2. Brown lamb and onion. Add turmeric, tomatoes, tomato paste, pomegranate molasses. 3. Layer eggplant on top, add water, simmer 45 min. Serve with rice.

Khoresh Karafs (Celery Stew)

Iran Ingredients: 400g lamb, 1 bunch celery (chopped), 1 cup parsley, ¼ cup mint, 1 onion, 1 tsp turmeric, 2 tbsp lemon juice, salt, pepper, oil. 1. Brown lamb and onion. Add turmeric. 2. Add celery, parsley, mint. Cover with water. 3. Simmer 1 hour. Add lemon juice. Season.

Mast-o Khiar (Yogurt Cucumber)

Iran Ingredients: 400g thick yogurt, 1 English cucumber (grated, squeezed), 2 tbsp dried mint, 2 tbsp dill, 1 garlic clove, salt, walnuts, raisins. 1. Squeeze all moisture from cucumber. 2. Mix yogurt with cucumber, mint, dill, garlic, salt. 3. Fold in walnuts and raisins. Chill 30 min. Serve cold.

Kotlet (Persian Meat Patties)

Iran Ingredients: 400g ground beef or lamb, 2 potatoes (boiled, mashed), 1 egg, 1 onion (grated), ½ tsp turmeric, salt, pepper, oil. 1. Combine meat, potato, egg, onion, turmeric, salt, pepper. 2. Shape into oval patties. 3. Fry in oil over medium heat until golden each side, 4–5 min per side.

Aash-e Anar (Pomegranate Soup)

Iran Ingredients: 200g split peas, 200g ground lamb, 1 onion (grated), ½ cup rice, 4 tbsp pomegranate molasses, 1 tbsp sugar, 1 tsp cinnamon, ½ cup walnuts, 1L water, salt. 1. Form lamb into tiny meatballs. 2. Cook split peas and rice in water until soft. Add meatballs. 3. Add pomegranate molasses, sugar, cinnamon. Simmer 20 min. Top with fried onions, walnuts.

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TURKISH

Adana Kebab

Adana, Turkey Ingredients: 500g fatty ground lamb, 2 tbsp red pepper flakes (pul biber), 1 tsp cumin, 1 onion (grated, squeezed), 2 garlic cloves, salt, sumac and onion to serve. 1. Combine lamb, spices, onion, garlic. Knead 10 min. 2. Shape onto wide flat skewers in long sausages. 3. Grill over hot charcoal, turning often, 10–12 min. Serve with sumac-onion, lavash.

Iskender Kebab

Bursa, Turkey Ingredients: 400g döner meat (or lamb/beef, thinly sliced, grilled), 2 pita or flatbread (torn), 200ml tomato sauce, 150g butter (browned), 200g yogurt. 1. Warm torn bread in oven. 2. Layer bread in dish. Top with sliced grilled meat. 3. Pour tomato sauce over. Drizzle sizzling brown butter. Add side of cold yogurt.

Pide

Turkey Ingredients: Dough: 400g flour, 7g yeast, 230ml water, 1 tsp sugar, 1 tsp salt, 2 tbsp oil. Topping: 300g ground beef, 1 onion, 1 tomato, 1 green pepper, 1 tsp paprika, salt, egg (optional), cheese. 1. Make dough, rise 1 hour. 2. Cook beef with onion, pepper, tomato, spices. 3. Shape dough into oval boats. Fill. Bake 230°C 12–15 min. Optionally crack egg on top last 4 min.

Lahmacun (Turkish Flatbread)

Turkey Ingredients: Dough: 400g flour, 7g yeast, 230ml water. Topping: 300g lamb mince, 2 tomatoes (grated), 1 onion (grated), 1 red pepper (grated), 2 tbsp tomato paste, 1 tsp paprika, parsley, salt. 1. Make thin dough, rest 30 min. Roll very thin. 2. Mix topping until paste-like. 3. Spread on dough. Bake 250°C 6–8 min until edges crisp. Roll with lemon and parsley.

Börek (Cheese/Spinach)

Turkey Ingredients: 500g yufka or phyllo, 300g white cheese (feta, crumbled), 300g spinach (wilted, chopped), 1 egg, black pepper. Egg wash: 1 egg + 1 tbsp yogurt. 1. Mix cheese, spinach, egg, pepper. 2. Layer phyllo on oiled tray, brushing each sheet. Add filling. Fold or roll into coil. 3. Brush with egg wash. Sprinkle sesame. Bake 180°C 35–40 min until golden.

Manti (Turkish Dumplings)

Turkey Ingredients: Dough: 300g flour, 1 egg, pinch salt, ~100ml water. Filling: 200g lamb mince, 1 onion (grated), salt, pepper. Sauce: 300g yogurt + 2 garlic cloves. Topping: 2 tbsp butter + 1 tsp paprika/Aleppo pepper + dried mint. 1. Make firm dough. Roll very thin. Cut into 3cm squares. 2. Place tiny filling on each, pinch into pouch. 3. Boil in salted water 8–10 min. Drain. Serve with garlic yogurt and spiced butter.

Menemen (Turkish Scrambled Eggs)

Turkey Ingredients: 4 eggs, 2 green peppers (diced), 2 tomatoes (diced or canned), 1 onion (optional), 1 tsp red pepper flakes, salt, 2 tbsp olive oil. 1. Sauté peppers in oil until soft. Add tomatoes, simmer 5 min. 2. Season with red pepper, salt. 3. Add eggs, stir gently until just set. Serve in pan with bread.

İmam Bayıldı (Stuffed Eggplant)

Turkey Ingredients: 2 eggplants, 2 onions (thinly sliced), 4 garlic cloves, 3 tomatoes (chopped), 1 green pepper, ½ cup olive oil, 1 tsp sugar, parsley, salt. 1. Halve eggplants, score, salt 20 min, rinse, pat dry. Fry in oil until soft. 2. Sauté onion, garlic, pepper, tomatoes until soft. Season with sugar, salt. 3. Fill eggplant cavities. Braise in oil and water 200°C 30 min.

Dolma (Stuffed Vegetables)

Turkey Ingredients: 4 bell peppers or 2 zucchini, 200g rice, 150g lamb mince, 1 onion (grated), 2 tbsp tomato paste, 1 tsp allspice, ½ tsp cinnamon, dill, salt, 400ml stock. 1. Core peppers or scoop zucchini. 2. Mix rice, lamb, onion, tomato paste, spices, dill. 3. Fill vegetables ¾ full (rice expands). Place in pot, add stock. Cook covered 35–40 min.

Sarma (Stuffed Grape Leaves)

Turkey Ingredients: 40 grape leaves, 250g rice, 150g ground lamb, 1 onion, 2 tbsp olive oil, 1 tsp allspice, ½ tsp cinnamon, dill, mint, lemon juice. 1. Mix rice, lamb, onion, oil, spices, herbs. 2. Place small spoonfuls on leaves, roll tight. 3. Pack in pot, layer with lemon slices. Add water to cover. Simmer 40 min.

Turkish Delight (Lokum)

Turkey Ingredients: 400g sugar, 250ml water, 65g cornstarch, 500ml water (extra), 1 tsp citric acid, rose water, red food coloring, icing sugar + cornstarch for dusting. 1. Boil sugar + 250ml water to 127°C. 2. Separately whisk cornstarch into 500ml water, heat until thick. 3. Slowly combine syrups, simmer 20–30 min until sticky. Add rose water, coloring. Pour into pan. Set overnight. Cut, dust.

Simit (Sesame Ring Bread)

Turkey Ingredients: 400g flour, 7g yeast, 1 tsp salt, 1 tsp sugar, 230ml warm water. Coating: 3 tbsp grape molasses + 3 tbsp water, sesame seeds. 1. Make dough, rest 1 hour. 2. Shape into ropes, form rings. 3. Dip in diluted molasses, then sesame seeds. Bake 200°C 20–25 min.

Gözleme (Stuffed Flatbread)

Turkey Ingredients: 300g flour, 150ml warm water, pinch salt. Filling: 200g feta crumbled + 100g spinach (wilted) OR 200g lamb mince cooked with peppers. 1. Make soft dough, rest 20 min. Roll thin. 2. Spread filling on half. Fold over. 3. Cook on dry griddle 2–3 min per side until golden. Brush with butter.

İşkembe Çorbası (Tripe Soup)

Turkey Ingredients: 400g cleaned tripe, 2L water, 4 garlic cloves, 3 tbsp butter, 3 tbsp flour, 1 cup milk, salt. Condiments: vinegar + garlic sauce, red pepper flakes. 1. Boil tripe 2–3 hours until very tender. Shred. 2. Make roux with butter and flour. Whisk in stock, milk. 3. Add tripe. Season. Serve with garlic vinegar on the side.

Karnıyarık (Stuffed Eggplant with Meat)

Turkey Ingredients: 2 eggplants, 300g ground beef, 1 onion, 2 tomatoes, 2 green peppers, 2 tbsp tomato paste, parsley, salt, pepper, oil. 1. Fry whole eggplants in oil until soft. Drain, slit lengthwise. 2. Brown beef and onion. Add tomato paste, tomatoes, peppers. Season. 3. Fill slit eggplants. Top with tomato slices, pepper. Bake 180°C 20 min.

Mercimek Çorbası (Red Lentil Soup)

Turkey Ingredients: 250g red lentils, 1 onion, 1 carrot, 2 tbsp tomato paste, 1 tsp cumin, ½ tsp paprika, 1.2L stock, 2 tbsp butter, lemon wedges. 1. Sauté onion and carrot. Add tomato paste, lentils, stock. 2. Simmer 25 min. Blend smooth. 3. Sizzle butter with paprika and cumin. Drizzle over soup. Serve with lemon.

Köfte Çorbası (Meatball Soup)

Turkey Ingredients: Meatballs: 300g ground beef, 2 tbsp rice, 1 egg, onion (grated), parsley, salt, pepper. Soup: 1.2L stock, 1 carrot, 1 potato, 1 tbsp tomato paste. 1. Mix meatball ingredients. Shape into small balls. 2. Simmer carrots and potato in stock 10 min. Add tomato paste. 3. Add meatballs, simmer 20 min. Season.

Kunefe

Turkey/Levant Ingredients: 300g kadaif (shredded wheat), 150g butter (melted), 300g unsalted fresh cheese (or low-moisture mozzarella). Syrup: 200g sugar + 200ml water + lemon. 1. Mix kadaif with melted butter. Press half into pan. 2. Layer cheese. Top with remaining kadaif. 3. Bake 200°C 20 min until golden. Pour cold syrup over hot. Serve immediately.

Patlıcan Kebabı (Eggplant Kebab)

Turkey Ingredients: 400g ground lamb, 3 small eggplants, 3 tomatoes, 1 tsp paprika, 1 tsp cumin, onion, salt, green peppers, butter. 1. Season lamb with spices, form into köfte shapes. 2. Thread alternating lamb, eggplant chunk, tomato on skewers. 3. Grill 15 min, turning. Serve over rice with melted butter and tomato sauce.

Tarhana Çorbası

Turkey Ingredients: 4 tbsp tarhana powder (dried fermented grain mix), 1L chicken stock, 1 tbsp tomato paste, 1 tbsp butter, salt, pepper, red pepper flakes. 1. Dissolve tarhana in cold water. 2. Bring stock with tomato paste to boil. Whisk in tarhana. 3. Simmer 10 min, stirring. Finish with butter. Season.

Baklava (Turkish)

Turkey Ingredients: 500g phyllo, 250g butter (melted), 400g pistachios (finely chopped). Syrup: 400g sugar, 300ml water, 1 tbsp lemon juice. 1. Brush each phyllo sheet with butter, layer half in tray. Add pistachio layer. Continue layering. 2. Cut into diamonds. Bake 170°C 45–50 min. 3. Pour cooled syrup over hot baklava. Rest overnight.

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NORTH AFRICAN

Lamb Tagine

Morocco Ingredients: 700g lamb shoulder (cubed), 2 onions, 4 garlic cloves, 1 tsp ginger, 1 tsp cinnamon, 1 tsp cumin, ½ tsp turmeric, 1 tsp paprika, pinch saffron, 200g dried prunes or apricots, 2 tbsp honey, 400ml stock, cilantro, oil. 1. Brown lamb in oil. Add onions, garlic, spices. 2. Add stock, dried fruit, honey. 3. Cook in tagine or covered pot on low 1.5–2 hours. Garnish cilantro.

Chicken Tagine with Olives and Preserved Lemon

Morocco Ingredients: 1 whole chicken (cut up), 2 preserved lemon quarters, 150g green olives, 1 onion, 4 garlic cloves, pinch saffron, 1 tsp ginger, 1 tsp cumin, ½ tsp turmeric, cilantro, parsley, oil. 1. Marinate chicken with spices, garlic, herbs, oil 1 hour. 2. Brown chicken. Add onion, saffron, water. 3. Simmer 40 min. Add olives and preserved lemon. Cook 15 min more.

Royal Couscous

Morocco Ingredients: 500g couscous, 400g lamb, 200g chicken, 1 zucchini, 2 carrots, 1 turnip, 2 tomatoes, 1 onion, 1 tsp harissa, 1 tsp ras el hanout, 400g canned chickpeas, raisins, butter. 1. Brown meats. Add onion, spices, vegetables, water. Simmer 1 hour. 2. Steam couscous twice (15 min each), rubbing butter between rounds. 3. Serve couscous in mound, topped with meats and vegetables, broth on side.

Harira (Moroccan Soup)

Morocco Ingredients: 200g lamb (small cubes), 150g canned chickpeas, 150g canned lentils, 2 tomatoes (blended), 1 onion, cilantro, parsley, 1 tsp ginger, ½ tsp cinnamon, ½ tsp turmeric, 2 tbsp tomato paste, 2 tbsp flour, lemon, salt. 1. Brown lamb with onion, spices, tomato paste. 2. Add tomatoes, chickpeas, lentils, water. Simmer 30 min. 3. Whisk flour in cold water, stir in. Add herbs, lemon. Simmer 10 min.

Shakshuka

North Africa/Levant Ingredients: 400g canned tomatoes, 2 red peppers, 1 onion, 4 garlic cloves, 1 tsp cumin, 1 tsp paprika, ½ tsp cayenne, 4 eggs, olive oil, feta, parsley. 1. Sauté onion, peppers, garlic in oil. Add spices, then tomatoes. Simmer 10 min. 2. Make wells in sauce. Crack in eggs. 3. Cover, cook 5–8 min until whites set. Top with feta and parsley.

Merguez

North Africa Ingredients: 500g lamb mince, 2 garlic cloves, 2 tbsp harissa, 1 tsp cumin, 1 tsp coriander, ½ tsp fennel seeds, ½ tsp paprika, salt, sausage casings (optional). 1. Combine all ingredients, mix well. 2. Stuff into casings, or shape into patties/links. 3. Grill over high heat 8–10 min until cooked through.

B'stilla (Pigeon Pie)

Morocco Ingredients: 1 chicken (poached, shredded) or pigeon, ½ cup almonds (toasted, chopped), 3 eggs, 1 onion, saffron, ginger, cinnamon, parsley, cilantro, 2 tbsp sugar, phyllo pastry, butter, icing sugar + cinnamon to dust. 1. Cook chicken with onion, spices, herbs. Shred. Scramble eggs into cooking liquid. 2. Layer phyllo on buttered round pan. Add chicken, then egg, then almond layers. 3. Fold phyllo over, top with more sheets. Bake 190°C 30 min. Dust icing sugar and cinnamon.

Msemen (Square Flatbread)

Morocco Ingredients: 400g semolina + 100g flour, 1 tsp salt, 1 tsp sugar, 7g yeast, warm water. Laminating: oil + butter mixture. 1. Make dough, rest 30 min. Divide into balls. 2. Oil hands, flatten each ball, fold like letter, fold again to square. 3. Cook on dry griddle medium heat, 3–4 min each side until golden and flaky.

Rfissa

Morocco Ingredients: 1 chicken (cut up), msemen (torn), 200g lentils, 1 onion, 2 tbsp ras el hanout, 1 tsp fenugreek seeds, saffron, cilantro, butter. 1. Brown chicken with onion and spices. Add lentils and water. Simmer 45 min. 2. Cook lentils until soft. Adjust seasoning. 3. Layer torn msemen in bowl. Ladle chicken and lentil broth over. Let absorb.

Mechouia (Roasted Salad)

Tunisia Ingredients: 3 tomatoes, 3 green peppers, 2 onions, 4 garlic cloves, 2 tbsp olive oil, 1 tsp cumin, 1 tsp caraway, salt, canned tuna (optional), capers, harissa. 1. Roast vegetables under broiler until charred, turning. 2. Peel, seed, roughly chop. Mix with oil, cumin, caraway, salt. 3. Serve topped with tuna, capers, olives, drizzle harissa.

Brik (Tunisian Pastry)

Tunisia Ingredients: 4 brik/warka pastry sheets (or spring roll wrappers), 1 egg per brik, canned tuna, capers, onion (diced), parsley, harissa, salt, oil for frying. 1. Mix tuna, capers, onion, parsley, harissa. 2. Place filling on half of pastry. Make well in center. Break egg in. 3. Fold over quickly, seal edges. Fry immediately in oil 2 min per side—yolk must stay runny.

Makroud (Date Pastry)

Tunisia/Algeria Ingredients: 300g semolina, 100g flour, 150g melted butter, pinch salt, ½ tsp turmeric, orange blossom water. Filling: 200g date paste, 1 tsp cinnamon, 1 tbsp olive oil. Syrup: honey. 1. Mix semolina, flour, butter, salt, turmeric. Add enough orange blossom water to bind. 2. Roll into logs. Make channel lengthwise. Fill with date paste mixture. Close channel. 3. Slice into diamonds. Bake 180°C 20 min. Dip in hot honey while warm.

Ras el Hanout Spice Blend

Morocco Ingredients: 2 tsp cumin, 2 tsp ginger, 2 tsp coriander, 1 tsp cinnamon, 1 tsp cardamom, ½ tsp nutmeg, ½ tsp allspice, ½ tsp turmeric, ½ tsp black pepper, ¼ tsp cayenne, ¼ tsp cloves. 1. Toast whole spices briefly if using fresh. 2. Grind together. 3. Store in airtight jar up to 6 months.

Chermoula (North African Marinade)

Morocco Ingredients: 1 cup cilantro, ½ cup parsley, 4 garlic cloves, 1 tsp cumin, 1 tsp paprika, ½ tsp cayenne, 3 tbsp lemon juice, 4 tbsp olive oil, salt. 1. Blend all to smooth paste. 2. Use as marinade for fish or chicken (30 min–2 hours). 3. Also works as sauce or condiment.

Zaalouk (Eggplant Tomato Salad)

Morocco Ingredients: 2 eggplants, 3 tomatoes (chopped), 4 garlic cloves, 2 tbsp olive oil, 1 tsp cumin, 1 tsp paprika, ¼ tsp cayenne, 2 tbsp cilantro, lemon juice, salt. 1. Roast or boil eggplant until soft. Drain, chop. 2. Cook tomatoes with garlic, oil, spices until thick. 3. Add eggplant. Mash and stir together. Add lemon, cilantro. Serve warm or cold.

Harissa (Chili Paste)

Tunisia Ingredients: 100g dried red chilies (soaked 30 min), 4 garlic cloves, 2 tsp coriander, 1 tsp cumin, 1 tsp caraway, 3 tbsp olive oil, salt, lemon juice. 1. Drain soaked chilies. 2. Blend with garlic, spices, lemon until smooth. 3. Stream in olive oil. Store in jar covered with oil.

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EGYPTIAN

Koshari

Egypt Ingredients: 200g lentils, 200g rice, 200g macaroni, 200g canned chickpeas. Tomato sauce: 2 onions (sliced and fried crisp), 400g canned tomatoes, 4 garlic cloves, 2 tbsp white vinegar, 1 tsp cumin, cayenne. Spiced vinegar: ½ cup vinegar + 2 garlic cloves + cumin. 1. Cook lentils, rice, and pasta separately. Fry onions until very crisp. 2. Make sauce: sauté garlic, add tomatoes, onion, vinegar, spices. Simmer 15 min. 3. Layer lentils, rice, pasta, chickpeas. Top with tomato sauce, crispy onions, spiced vinegar.

Ful Medames

Egypt Ingredients: 400g canned fava beans, 4 garlic cloves, 3 tbsp lemon juice, 3 tbsp olive oil, 1 tsp cumin, salt, parsley, hard-boiled eggs to serve. 1. Warm fava beans in their liquid with garlic. 2. Mash lightly. Add lemon, oil, cumin, salt. 3. Serve with parsley, olive oil, eggs, bread.

Molokhia (Jute Leaf Soup)

Egypt Ingredients: 200g frozen molokhia leaves (or fresh), 1L chicken stock, 1 whole chicken (poached), 4 garlic cloves, 1 tbsp dried coriander, 2 tbsp butter, lemon juice. 1. Poach chicken, reserve stock. 2. Fry garlic and coriander in butter until fragrant (da'aa). 3. Bring stock to boil, add molokhia. Cook 2 min. Add da'aa. Serve over rice with chicken.

Feteer Meshaltet

Egypt Ingredients: 500g flour, 1 tsp salt, 250ml water, 200g clarified butter or ghee. 1. Make soft dough, rest 30 min. Roll very thin. 2. Brush liberally with butter, fold, re-roll. Repeat 3–4 times. 3. Bake 220°C 20–25 min until golden and flaky. Serve with honey and clotted cream.

Ta'ameya (Egyptian Falafel)

Egypt Ingredients: 250g dried fava beans (soaked overnight, peeled), 1 onion, ½ cup parsley, ½ cup cilantro, 2 garlic cloves, 1 tsp cumin, ½ tsp coriander, sesame seeds, oil for frying. 1. Grind soaked fava beans with onion, herbs, garlic, spices into paste. 2. Form into flat discs, coat in sesame seeds. 3. Fry in oil until dark golden, 3–4 min.

Hawawshi

Egypt Ingredients: 400g ground beef or lamb, 1 onion (finely diced), 2 tomatoes (diced), 2 green peppers, 1 tsp cumin, 1 tsp allspice, salt, pepper, 4 pita breads. 1. Mix meat with onion, tomatoes, peppers, spices. 2. Stuff generously into pita bread pockets. 3. Bake 220°C 15–20 min until bread crisp and meat cooked. Or griddle 5–6 min per side.

Om Ali (Egyptian Bread Pudding)

Egypt Ingredients: 4 croissants or puff pastry sheets (torn), 500ml whole milk, 200ml heavy cream, 4 tbsp sugar, ¼ cup each: raisins, coconut, walnuts, pistachios. 1. Layer torn pastry in baking dish. Scatter nuts and raisins. 2. Heat milk, cream, sugar until dissolved. Pour over. 3. Bake 180°C 20 min until golden and bubbling. Serve hot.

Roz bil Laban (Rice Pudding)

Egypt Ingredients: 100g short-grain rice, 1L whole milk, 4 tbsp sugar, 2 tbsp rose water, 1 tsp orange blossom water, pistachios, cinnamon. 1. Simmer rice in milk on very low, stirring often, 30–40 min until very thick. 2. Add sugar, rose water, orange blossom. 3. Pour into bowls. Chill. Garnish pistachios and cinnamon.

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YEMENI

Saltah

Yemen Ingredients: 300g lamb (cubed), 200g hulba (fenugreek froth — blend fenugreek powder with water, whisk to foam), 200g sahawiq (green chili sauce), 1 potato, 1 tomato, 1 onion, 1 tsp hawayij spice, salt. 1. Brown lamb with onion. Add potato, tomato, hawayij, water. Simmer 40 min. 2. Whisk hulba until frothy. Stir sahawiq into broth. 3. Top stew with dollop of hulba foam. Serve with flatbread in sizzling stone bowl.

Zhug (Yemeni Chili Sauce)

Yemen Ingredients: 6 green chilies, 4 garlic cloves, 1 cup cilantro, ½ cup parsley, 1 tsp cumin, ½ tsp cardamom, 2 tbsp olive oil, salt, lemon juice. 1. Roughly chop chilies, garlic, herbs. 2. Blend with spices, oil, lemon until coarse sauce. 3. Adjust heat by removing chili seeds. Store refrigerated.

Fahsa (Lamb and Fenugreek Stew)

Yemen Ingredients: 400g lamb (cubed), 200g hulba (fenugreek froth), 1 onion, 1 tomato, 1 tsp hawayij, ½ tsp turmeric, salt, oil. 1. Braise lamb with onion, tomato, spices in water 1 hour. 2. Prepare hulba: steep fenugreek, whip to froth. 3. Stir hulba into stew before serving. Add fresh hulba on top. Serve in clay pot.

Mandi (Slow-Cooked Spiced Rice and Meat)

Yemen Ingredients: 1 whole chicken or 1kg lamb, 400g basmati rice, 1 onion, 2 tsp hawayij (or mix: cumin, coriander, cardamom, turmeric, black pepper), ½ tsp cinnamon, 3 dried limes, saffron, ghee, raisins, almonds. 1. Rub meat with spices. Slow roast or smoke in tandoor (or oven at 150°C) 2–3 hours. 2. Cook rice in meat cooking liquid with saffron and dried limes. 3. Serve rice topped with meat, garnished raisins and toasted almonds.

Bint al Sahn (Honey Cake)

Yemen Ingredients: 300g flour, 7g yeast, 1 tsp salt, 150ml warm water, 100g butter (melted). Serving: 100g butter (melted), 3 tbsp black honey or regular honey. 1. Make dough, rest 1 hour. 2. Roll very thin. Stack layers brushing butter between each in round baking pan. 3. Bake 180°C 25 min. Immediately pour melted butter and honey on top.

Aseed (Porridge)

Yemen/Gulf Ingredients: 300g flour (sorghum or wheat), 500ml water, 1 tsp salt, 100g ghee, lamb stew for topping. 1. Bring water to boil with salt. 2. Gradually whisk in flour. Stir vigorously on low 15–20 min until very thick and pulling from sides. 3. Serve in bowl with well in center filled with ghee. Top with lamb stew.

Salta Lamb Broth

Yemen Ingredients: 500g lamb bones, 1 onion, 3 garlic cloves, 2 dried limes, 1 tsp cumin, ½ tsp turmeric, salt, 2L water. 1. Roast bones at 200°C 20 min. 2. Simmer all in water 2 hours. Skim. 3. Strain. Use as base for saltah or serve as clear broth.

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GULF / ARABIAN PENINSULA

Machboos (Spiced Rice with Meat)

Bahrain/Kuwait Ingredients: 600g chicken or lamb, 400g basmati rice, 2 onions, 4 garlic cloves, 2 tbsp loomi (dried lime powder), 1 tbsp baharat (allspice, cinnamon, pepper, coriander blend), saffron, 2 tomatoes, ghee, raisins, nuts. 1. Brown meat in ghee with onion. Add spices, tomatoes, water. Simmer 45 min. 2. Add rice, dried lime powder. Cook until liquid absorbed. 3. Steam on low 20 min. Garnish with fried onions, raisins, nuts.

Harees (Wheat and Meat Porridge)

Gulf Ingredients: 300g whole peeled wheat (soaked overnight), 400g chicken or lamb, 1 onion, 1 tsp cinnamon, ½ tsp cardamom, salt, ghee. 1. Simmer soaked wheat with meat, onion, spices in water until meat falling apart, 2–3 hours. 2. Remove bones. Beat vigorously with wooden spoon until smooth porridge. 3. Serve with ghee, cinnamon, sugar or savory toppings.

Saloona (Gulf Vegetable Stew)

UAE/Gulf Ingredients: 400g chicken or lamb, 2 carrots, 2 potatoes, 1 eggplant, 2 tomatoes, 1 onion, 1 tbsp baharat, 1 tbsp tomato paste, 2 tbsp tamarind paste, cilantro, oil. 1. Brown meat. Add onion, baharat, tomato paste. 2. Add vegetables, tamarind, water. Simmer 40 min. 3. Garnish cilantro. Serve over rice.

Luqaimat (Honey Dumplings)

Gulf Ingredients: 200g flour, 1 tbsp sugar, 7g yeast, 1 tsp turmeric, 200ml warm water, oil for frying, date syrup or honey, sesame seeds. 1. Mix batter to pancake consistency. Rise 1 hour. 2. Drop spoonfuls in hot oil. Fry 3–4 min until deep golden. 3. Drain, drizzle date syrup, sprinkle sesame.

Kabsa (Saudi Rice)

Saudi Arabia Ingredients: 600g chicken, 400g basmati rice, 2 onions, 4 garlic cloves, 2 tomatoes, 2 tbsp tomato paste, 1 tsp kabsa spice (rosebuds, black lime, cinnamon, cardamom), saffron, raisins, almonds, ghee. 1. Brown chicken. Add onion, garlic, spices, tomatoes, paste. Add water. 2. Simmer 30 min. Remove chicken, use stock for rice. 3. Cook rice in stock. Roast chicken in oven 200°C 15 min. Serve with rice, raisins, nuts.

Jareesh

Saudi Arabia Ingredients: 300g crushed wheat (jareesh), 400g lamb (cubed), 1 onion, 1 cup yogurt, 1 tsp cumin, ½ tsp cinnamon, salt, ghee, dried onion. 1. Cook lamb until tender. Shred. 2. Add soaked jareesh to lamb stock. Cook until thick porridge. 3. Stir in yogurt. Season. Serve with ghee and fried onions.

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ADDITIONAL LEVANTINE

Shanklish (Aged Cheese Salad)

Syria/Lebanon Ingredients: 200g shanklish or crumbled aged feta, 2 tomatoes (diced), 1 onion (diced), ¼ cup olive oil, thyme, dried chili. 1. Break cheese into bowl. 2. Add tomatoes and onion. 3. Drizzle olive oil, season with thyme and chili. Serve with bread.

Kibbeh Soup

Levant Ingredients: 12 small kibbeh balls (see kibbeh recipe), 1L lamb or beef stock, 1 onion, 1 cinnamon stick, salt, dried mint. 1. Prepare small kibbeh, seal carefully. 2. Bring stock with onion and cinnamon to simmer. 3. Drop kibbeh in. Cook 15 min until cooked through. Serve with dried mint.

Mutabbaq (Stuffed Pancake)

Levant/Gulf Ingredients: 300g flour, 1 tsp salt, 200ml water. Filling: 200g ground beef, 1 onion, 2 eggs, curry powder, leek, salt. Oil. 1. Make thin stretchy dough. Rest 1 hour. 2. Cook beef filling, cool. Beat in eggs. 3. Stretch dough paper-thin on oiled surface. Spread filling, fold into square. Fry in oil until crisp.

Qatayef (Stuffed Pancakes)

Levant — Ramadan Ingredients: Batter: 200g flour, 2 tbsp semolina, 1 tsp yeast, 1 tsp sugar, 300ml warm water. Filling: 200g ricotta or akkawi cheese + 2 tbsp sugar OR walnut + cinnamon + sugar. Syrup: 1:1 sugar/water + rose water. 1. Make batter, rest 30 min. Cook only one side on griddle until bubbles set. 2. Fill uncooked side, fold, pinch edges. 3. Fry or bake until golden. Dip in syrup.

Sahlab (Warm Milk Drink)

Levant/Turkey Ingredients: 500ml whole milk, 2 tbsp sahlab powder (or cornstarch), 2 tbsp sugar, rose water, cinnamon, pistachios, shredded coconut. 1. Dissolve sahlab in cold milk. 2. Heat, stirring constantly until thick and creamy. 3. Pour in cups. Sprinkle cinnamon, pistachios, coconut.

Atayef bil Ashta (Cream-Filled Pancakes)

Lebanon Ingredients: Qatayef batter (above), ashta (clotted cream): 500ml heavy cream simmered until thick. Sugar syrup + rose water. 1. Make small pancakes, cook one side only. 2. Fill with ashta, fold into half-moon, leave open end. 3. Arrange on platter. Drizzle syrup. Chill.

Mujaddara (Lentils and Rice)

Levant Ingredients: 200g green or brown lentils, 200g rice, 3 onions (thinly sliced), 1 tsp cumin, salt, ½ cup olive oil, plain yogurt to serve. 1. Fry onions in oil until very deeply caramelized, 30 min. 2. Cook lentils until just tender. Add rice and water. Simmer 18 min. 3. Season with cumin, salt. Serve topped with crispy fried onions and yogurt.

Sfeeha (Open Meat Pies)

Lebanon/Syria Ingredients: Same as sfiha above. Variation: add pine nuts, pomegranate seeds, lemon to meat mix. Yogurt-mint sauce to serve. 1. Prepare meat topping. 2. Roll small dough rounds. 3. Top with meat. Bake 220°C 10–12 min. Serve with yogurt sauce.

Arayess bil Halloumi

Cyprus/Levant Ingredients: 4 pita breads, 200g halloumi (sliced), 2 tomatoes (sliced), za'atar, olive oil. 1. Fill pita with halloumi and tomato. 2. Sprinkle za'atar, drizzle olive oil. 3. Grill or press in panini maker 3–4 min per side until golden.