Introduction: Falafel, deep-fried patties of seasoned ground chickpeas or fava beans, is one of the most beloved halal street foods of the Middle East, with strong claims to origin in both Egypt and the Levant. Sold from street carts and small shops throughout the region, falafel is typically stuffed into pita with salad, pickles and […]
Introduction: Rogan josh is a signature dish of Kashmiri cuisine, its name referring to the rich red colour and warmth achieved through slow braising halal lamb with dried Kashmiri chillies and aromatic whole spices. Brought to the region by Persian influence and refined in Kashmiri kitchens, it remains one of the most celebrated dishes of […]
Introduction: Chicken tikka masala developed within South Asian immigrant communities in Britain, building on the Punjabi tradition of tandoor-grilled tikka chicken by simmering it in a creamy, spiced tomato sauce. It has become one of the most widely loved halal curry dishes across the world, found on menus from Karachi to London, and is often […]
Introduction: Sambosa (a regional cousin of the South Asian samosa) is a crisp, triangular pastry found throughout the Arabian Gulf, Levant and Horn of Africa, typically filled with spiced minced meat or lentils. It is one of the most iconic dishes of the Ramadan iftar table, appearing on nearly every plate when the fast is […]
Introduction: Kofta — spiced minced meat shaped onto skewers or into patties — is found across the Middle East, South Asia and the Balkans, each region adding its own spice blend. This Levantine-style lamb kofta uses cumin, allspice and fresh herbs, grilled and wrapped in flatbread with a cooling yoghurt sauce. Kofta wraps are a […]
Introduction: Biryani is a layered rice dish with roots in Mughal royal kitchens, now considered a centrepiece of celebration across South Asia. Halal chicken is marinated in yoghurt and spices, then layered with part-cooked basmati rice and slow-steamed together in a sealed pot — a technique called 'dum' — so the rice absorbs the meat's […]
Introduction: A South Asian fusion favourite, chicken tikka soup takes the smoky, spiced flavours of grilled tikka chicken and turns them into a warming, brothy rice soup. It reflects the South Asian tradition of adapting beloved grill and curry flavours into new formats, and is commonly found in home kitchens and halal restaurants across Pakistan […]
Introduction: Shakshuka is a beloved breakfast and brunch dish found across North Africa and the Levant, with especially strong roots in Tunisia and Libya before spreading throughout the Middle East. The name means "a mixture" in North African Arabic dialects, referring to the eggs poached directly in a spiced tomato and pepper sauce. It is […]
Introduction: Gomen, gently spiced braised collard greens, is a staple side dish across Ethiopia and a natural fit for Orthodox Tewahedo fasting, since its traditional preparation calls for vegetable oil rather than the butter or niter kibbeh used on non-fasting days. It appears alongside injera and other wot (stews) as part of the large shared […]
Introduction: Poha is one of the most widely eaten breakfasts across western and central India. Cultural Background: Poha is one of the most widely eaten breakfasts across western and central India. The Jain version leaves out the onion and potato found in the mainstream dish, leaning instead on peanuts, curry leaves and a squeeze of […]