It all came once into me in a conjuring moment. I have always enjoyed hearty meals like Kousa Mahshi. However, I have lately been interested in transforming such delectable Middle Eastern plates ...

A cherished part of festive spreads and celebrations, these can be made with fresh or preserved vine leaves. The stuffed vine leaves can be made ahead and frozen, ready to cook when needed. makes ...

First is Anas Atassi’s sour aubergine – or Batinjan bi hamud. Here, the aubergine is roasted until charred before being served with a zesty tomato salad and topped with both pomegranate ...

Main Chef Mohamed Siddiq elaborates on the culinary artistry behind the menu. “The Turkish Kare Kabab is a masterpiece of ...