Paul Farag’s halawet el jibn and candied pine nuts
Mozarella in a dessert may make you baulk, but we guarantee that this sticky Syrian sweet will leave you reaching for more.
Paul Farag’s shawarma-spiced chicken with toum
Though you need to start this recipe a day ahead, it truly is minimal effort. Brined overnight, the chicken is moist and tender, elevated by the shawarma spice rub. This dish is a true show stopper.
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Paul Farag’s coconut basbousa and fenugreek custard
Fans of coconut and custard will love this take on the traditional Egyptian basbousa pudding by Aalia's Paul Farag.
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First verdict: Aalia, Sydney
This beautiful Martin Place restaurant – by the team behind Nour – has a refined, shareable menu featuring an all-star cast of Middle Eastern dishes, ideas and flavours. It’s a new winner for Sydney’s CBD.
Nomad Melbourne, the long-awaited follow-up to the Sydney original, is finally open on Flinders Lane
“Opening a restaurant over Facetime is not an easy thing to do.”
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Baklava
Sweet and laced with spice, this Middle Eastern filo favourite is also an alleged aphrodisiac.
Gerard’s Bistro
A rich, multi-layered menu that draws from Lebanese, Sephardic and Ashkenazi traditions, and is boosted with an arsenal of techniques.
Nomad
Nomad has never been an intimate venue, but the food is deeply familiar and personal.
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Propeller
Don't let the café-esque aesthetic fool you. Propeller is an operation of substance.
Watch: how to make bolani with Farida Ayubi of Parwana Afghan Kitchen
All along the Silk Road you'll find spin-offs of the stuffed-and-fried flatbread formula. In Afghan cuisine, it's the bolani that has top billing.