Latest Recipes

This hamin is deeply savory, silky with marrow, and thickened naturally by barley and potatoes. Tender beef, creamy beans, and broth-stained eggs make it a comforting, substantial stew with the hallmark sweet-smoky warmth of paprika and long-cooked onions.

This Israeli-style schnitzel is thin, crisp, and deeply golden, with juicy chicken inside and a bright squeeze of lemon over the top. Paired with a fresh chopped Israeli salad, it makes a classic, satisfying meal that feels both light and comforting.

This chopped liver is rich, savoury, and deeply comforting, with sweet caramelised onion balancing the earthy flavour of the liver. Hard-boiled egg softens the texture, while parsley adds freshness to an old-world spread that is excellent on bread or as part of a mezze table.

This tabbouleh is fresh, lemony, and full of finely chopped herbs, with tender bulgur adding gentle nuttiness and body. Crisp cucumber, sweet tomato, and spring onion make it vibrant and refreshing, ideal as a quick lunch or mezze side.

Kubeh Selek is a striking bowl of tender semolina dumplings filled with warmly spiced lamb, simmered in a ruby-red beet broth brightened with lemon and herbs. The soup is earthy, lightly tangy, and deeply comforting, with each dumpling soaking up the fragrant broth while staying delicately firm.

This Sabich Bowl layers silky hummus, warm roasted aubergine, jammy eggs, crisp tomato-cucumber salad, and a punchy tahini-amba dressing. It delivers the creamy, smoky, tangy, and fresh contrasts that make sabich so satisfying, in an easy beginner-friendly meal.

This hummus is ultra-smooth, pale, and creamy, with deep nuttiness from tahini and bright acidity from lemon. Warm whole chickpeas, fruity olive oil, and a dusting of paprika turn it into a simple but luxurious bowl best eaten fresh and scooped up with bread.

This refreshing chopped salad is bright, juicy, and herbaceous, with finely diced tomatoes and cucumbers dressed simply in lemon and olive oil. It is crisp, light, and intensely fresh, making it an ideal side dish for almost any Mediterranean-style meal.

This chicken shawarma is deeply spiced, juicy, and charred at the edges, tucked into warm pita with nutty tahini, tangy amba, bright parsley, and crisp pickled turnip. The result is rich, savoury, fresh, and sharp all at once, like a great shawarma shop wrap made at home.

This falafel pita is crisp, herbaceous, and warmly spiced, tucked into soft pita with creamy hummus, nutty tahini, crunchy pickled cabbage, and a fresh tomato-cucumber salad. The contrast of hot falafel and cool, bright fillings makes it satisfying, messy, and exceptionally good.

Shakshuka Yeruka is a bright, savory skillet of eggs nestled in a tangy green sauce of tomatillos, spinach, onion, and herbs. Creamy goat cheese melts lightly over the top, balancing the gentle heat and fresh, zesty flavors.

Malabi is a delicate, softly set milk pudding scented with rose water and finished with jewel-like pomegranate, pistachios, and coconut. This quick version is creamy, floral, and lightly sweet, with bright crunch from the toppings.

This dish is cool, creamy, and tangy, with fragrant za'atar and rich olive oil pooling into the swirls of thick labneh. Crisp vegetables, briny olives, and warm pita turn it into a fresh, effortless mezze plate that feels generous despite being very simple.

Msabaha is a comforting bowl of warm, tender chickpeas layered over silky tahini sauce, then finished with olive oil, cumin, parsley, and a touch of chili. It is creamy yet textured, bright with lemon, and deeply savory despite its simple ingredients.

Jachnun is a rich, tightly rolled pastry with delicate flaky layers, a gentle sweetness, and a buttery finish. This quicker oven version is served the classic way, with fresh grated tomato, hard-boiled egg, and fiery schug for contrast.

These bourekas are crisp, buttery, and shatteringly flaky outside, with two classic savory fillings inside: creamy spinach-feta and soft potato-cheese. Fresh from the oven, they are rich, fragrant, and deeply satisfying, perfect for lunch, brunch, or a snack spread.

Sabich is a richly layered pita stuffed with silky fried aubergine, creamy hummus, hard-boiled egg, bright chopped salad, nutty tahini, and sharp fruity amba. The contrast of warm, crisp-edged aubergine and cool fresh vegetables makes it deeply satisfying and full of texture.

Tteokguk is a comforting Korean soup of tender oval rice cakes in a light, savoury beef broth. This beginner-friendly version is finished with silky egg ribbons, fragrant sesame, fresh spring onion, and crisp nori for a clean yet deeply satisfying bowl.

Shakshuka is a comforting skillet dish of gently poached eggs nestled in a rich tomato, pepper, and onion sauce scented with cumin and paprika. Finished with salty feta, za'atar, and fresh parsley, it is bright, savory, and perfect for a quick meal.

These bakes fry up golden, lightly crisp outside, and soft and airy within. Paired with sharp, savoury saltfish buljol tossed with tomato, onion, sweet pepper, and lime, they make a classic Caribbean combination that is hearty, fresh, and deeply satisfying.

This Argentinian vegetable tart has a tender, buttery crust and a creamy filling packed with spinach, sweet corn, onion, and cheese. It bakes into a rich yet fresh sliceable tart that is equally good warm from the oven or at room temperature.

Bubur Sumsum is a soft, silky rice flour porridge enriched with coconut milk and scented with pandan. Its delicate savory creaminess is balanced by a warm drizzle of deep, smoky palm sugar syrup, creating a soothing dessert with elegant simplicity.

This Halwa Puri plate brings together crisp, puffed puris, soft cardamom-scented suji halwa, and warmly spiced chana masala for a classic Pakistani breakfast. The contrast of flaky fried bread, silky sweetness, and savory chickpeas makes it rich, comforting, and celebratory.

Ash-e Jo is a warming Persian barley and herb soup with a silky, hearty texture and layers of savory, tangy flavor. The barley and chickpeas make it satisfying, while spinach, parsley, coriander, kashk, and mint give it its distinctive freshness and aroma.