A homemade dukkah recipe — the crunchy Egyptian blend of toasted hazelnuts, sesame and spices for dipping with bread and olive oil. With tips, uses and a recipe card.
Read more
A muhallabia recipe — the silky Middle Eastern milk pudding scented with rose water and topped with pistachios. Easy, make-ahead, gluten-free, with a recipe card.
Read more
An easy shakshuka recipe — eggs poached in a spiced tomato and capsicum sauce. A one-pan brunch classic with step-by-step method, tips, FAQ and a recipe card.
Read more
An authentic mujaddara recipe — lentils and rice crowned with sweet caramelised onions. A vegan Middle Eastern classic with step-by-step method and a recipe card.
Read more
An authentic fattoush recipe — the crunchy Lebanese bread salad with sumac and a tangy pomegranate dressing. Step-by-step method, tips, FAQ and a recipe card.
Read more
A traditional baklava recipe — crisp filo layered with walnuts and pistachios, soaked in rose water syrup. Step-by-step method, tips, FAQ and a printable card.
Read more
The best homemade hummus recipe — ultra-smooth, lemony and rich with tahini. Step-by-step method, expert tips, FAQ and a printable recipe card.
Read more
A beginner's guide to essential Middle Eastern spices — cumin, sumac, za'atar, cardamom, baharat and more — with tips on using, buying and storing them.
Read more
Bastourma (basturma) explained — what this spiced, air-dried cured beef is, what it tastes like, how to eat it, and where to buy it in Sydney.
Read more
Bulgur, burghul and cracked wheat explained: the difference between fine and coarse grades, how they compare to freekeh, and exactly how to cook each.
Read more
An authentic Lebanese tabbouleh recipe — vivid green, mostly parsley, sharp with lemon. Step-by-step method, expert tips, FAQ and a printable recipe card.
Read more
