This traditional favourite comes from the northern mountain towns of Algeria.
Very Middle Eastern and a very tasty, sophisticated brunch treat.
A Saudi favourite.
This is a Middle Eastern method of baking pasta with a bechamel sauce. Very rich and luscious.
These are very tasty with lots of Middle Eastern flavours.
The smaller the florets the crispier and yummier! To get even crispier florets, add a couple of teaspoons of cornmeal to the batter.
The classic Jewish soup of matzo balls in chicken broth. Don't add too much meal to the matzo balls so as to make sure they float.
The spice comes from the seed. The essential oil extracted from the seed is used by the perfume industry.
It sounds unusual but this is a common Middle Eastern technique. Cumin and thyme provide a gorgeous flavour.
Serve this fabulous looking dip with turkish bread or pita chips at your next BBQ or party.
This is a typical Egyptian dish that is very good! Purée the sauce in a food processor if you like a smoother texture.
Fasoulia really hits the spot on cold, winter days. An Arabic delight.
Fry or barbecue this Cyprus style cheese and serve with a Greek salad and crusty bread. It can be just as easily dry fried as it can be fried in oil and is also easily cooked on the barbecue plate.
Satisfying and superhealthy, enjoy at room temperature as part of a meze, or on top of toasted sourdough.
This is the soup that Moroccans traditionally use to break the fast every night of Ramadan. Season with salt, pepper, mint leaves and cinnamon to taste.