A guide to Middle Eastern sweets
Know your baklawa from your basma with our guide to Middle Eastern sweets.
Turkish-style bread with lamb, spices and pine nuts
Inspired by lahmacun (Turkish-style pizzas), this spiced-lamb and flatbread number will fill your kitchen with the smells of just-baked bread.
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Hana Assafiri: how I eat
The Melbourne chef and founder of Moroccan Soup Bar chef and Speed Date a Muslim on the power of shared food... and her chickpea bake.
Charlie Carrington’s Yemenite pickled cabbage and chickpea salad
When life gives you cabbages, make pickles. These Yemen-style pickled leaves work well with the fresh, chopped vegetables and nutty chickpeas.
How to make hummus
They say hummus takes mere minutes to make but years to perfect. Get the jump on it with these hard-won tips from Kepos & Co’s Michael Rantissi.
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Greg Malouf’s freekeh with pumpkin and mushrooms
A simple vegetable dish that somehow has everything you could want: sweetness, savoury elements and comfort.
Eggplant lines
Miznon chef Eyal Shani is at his finest in this simple eggplant recipe with an unusual presentation.
Miznon’s whole roasted cabbage cake
Cabbage cake? Yes, you read that right. And it's nothing short of magnificent.
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Greg Malouf’s baharat lamb shoulder with onions and moghrabieh
"Lamb rubbed with spices and cooked slowly is quite a traditional preparation in the Middle East,” says Greg Malouf. “Served with moghrabieh, giant couscous, this is a great dish to put in the middle of the table with some yoghurt and away you go.”
Rumi’s prawn börek
“Filled pastries have a very long history in the Middle East,” says Joseph Abboud. “The original, sanbosag or sanbusaj, became samosa in India, sambousek in Lebanon and sambusa in Ethiopia, to name a few. Börek, which are a great snack, are another.”