Middle Eastern

Fesenjān is a regal Iranian stew that is made using pomegranate molasses and walnuts. It’s commonly made with chicken or duck, and it has an amazing flavour.

This recipe shows you how to make Egyptian Ta’ameya, just like you’d get on the streets of Cairo, and I’ll give you the secret technique that gets it really fluffy.

Today we’re making Saneyat Batates, An Egyptian casserole that contains Chicken and Potatoes.

Fattoush is possibly the best salad in the world, it ticks all the right boxes, Crispy, crunchy, tangy and sweet

These Chicken Fatteh (Fattah) Rice Bowls are a must try dish, and are perfect for weeknights

Pomegranate Molasses is an essential ingredient of many Middle Eastern cuisines and in particular Levantine countries.

Iraqi Dolma is possibly the greatest stuffed vegetable recipe in existence.

When it comes to dips, Cacik or Tzatiki is definitely in the top 5. It’s the perfect accompaniment to grilled meats and is a great choice for a light snack.

Today we’re making an extremely Tender & flavorful Middle Eastern leg of lamb, that’s perfect for dinner parties and celebrations.

Today we are making Bazela (Basilla) a classic Middle Eastern vegetable dish made from peas, carrots and meats.

Soft sponge cake is soaked in a delicious milk mixture, then it’s topped with whipped cream and caramel

Today is all about eggplants because I think eggplants can be as famous and addictive as potatoes with good cooking.