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: 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: 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: 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: 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: Sarma, cabbage leaves rolled around a savory filling, is a beloved dish across the Balkans, but the Lenten version — posne sarme — swaps the usual minced meat for rice, mushrooms, and vegetables. It is a fixture of Serbian Orthodox Christmas Eve (Badnji dan), when the fast is at its strictest, and of ordinary […]