Introduction: Fattoush is a Levantine bread salad built around crisp toasted or fried pita, fresh vegetables and a distinctive tangy dressing flavoured with sumac and pomegranate molasses. Its name comes from the Arabic root 'fatt', meaning to crumble or break bread, reflecting its origin as a resourceful way to use up stale flatbread. It is […]
Introduction: Tabbouleh is a parsley-forward salad from the mountains of Lebanon and Syria, distinct from many Western versions in that herbs, not bulgur wheat, form the bulk of the dish. Finely chopped parsley is combined with a small amount of fine bulgur, tomato, mint and a bright lemon-olive oil dressing. It is a mainstay of […]
Introduction: Kunafa (also spelled knafeh) is a beloved Middle Eastern dessert made from shredded phyllo dough (kataifi) layered with sweet cheese or semolina custard, soaked in fragrant sugar syrup. Believed to have originated in Nablus, Palestine, it is now cherished across the Levant and Gulf, especially during Ramadan and Eid, when it is served warm, […]
Introduction: Mint lemonade, known as limonana in the Levant, is a refreshing blended drink combining fresh lemon juice, mint leaves and sugar, popular throughout Lebanon, Jordan and Palestine, especially in the hot summer months. It is a common sight at halal cafes and juice stands, and is a particularly popular drink for breaking the fast […]
Introduction: Ful medames is considered Egypt's national dish and one of the oldest continuously eaten breakfasts in the world, with roots tracing back to ancient Egyptian cuisine. Slow-cooked fava beans are mashed and dressed with olive oil, lemon and cumin, then customised at the table with fresh vegetables, herbs and bread. It is eaten daily […]
Introduction: Hummus, meaning 'chickpeas' in Arabic, is one of the most widely recognised dishes of the Levant, though its exact origins are shared and debated among several countries in the region. Made from blended chickpeas, tahini, lemon and garlic, it is a staple mezze served at nearly every halal table across the Middle East, topped […]
Introduction: Harira is Morocco's most celebrated soup, traditionally used to break the daily fast during Ramadan. Cultural Background: Harira is Morocco's most celebrated soup, traditionally used to break the daily fast during Ramadan. Rich with halal lamb or beef, lentils, chickpeas and tomatoes, and thickened with a flour-and-water mixture called 'tedouira', it is deeply warming […]
Introduction: Melitzanosalata is one of the pillars of the Greek meze table and a natural fit for Lenten fasting, since it relies on roasted vegetables, olive oil, garlic, and lemon rather than dairy. On Lenten days that permit oil (as opposed to the strictest Xerophagy days), this smoky dip becomes a common opener before a […]
Introduction: Borscht exists in countless versions across Eastern Europe, but the Lenten or 'postny' version, made entirely without meat stock, sour cream, or butter, is what appears on Orthodox tables throughout Great Lent and the Nativity Fast before Christmas. Its vivid crimson color comes purely from beetroot, and a splash of vinegar or lemon at […]
Introduction: Horta, wild or cultivated leafy greens simply boiled and dressed with olive oil and lemon, is one of the simplest and most enduring dishes of Greek Orthodox fasting cuisine. Requiring nothing more than greens, water, oil, and lemon, it embodies the Lenten ideal of returning to humble, unadorned food, and it appears on the […]