This American southern staple gets a Mediterranean twist with the addition of za’atar, a savoury Levantine spice blend.

This warm Moroccan aubergine and tomato salad is spiced with cumin, paprika, and coriander, with plenty olive oil and lemon.

These dense, chewy blondies are packed with tahini and nutty brown butter for a super rich, delicious dessert bar.

This hearty lamb chili incorporates North African harissa for a Mediterranean twist on the traditional American chili. Beans are optional.

This creamy tahini sauce has the perfect balance of lemon and garlic – with no bite.

Lebanese pickled turnips with beets create an almost-neon pink pickle that’s perfect alongside grilled meats or vegetables.

These rich, fudgy brownies are made with espresso powder and Yemenite hawaij spice, and taste just like a thick cup of hot Arabic coffee.

This American delicatessen favourite gets a Levantine spin with lemon and fragrant za’atar spice. Perfect for breakfast or afternoon tea.

This Mediterranean adaptation of shepherd’s pie features lamb and lentils seasoned with Lebanese spices and pomegranate molasses.

This salad, made with shawarma-spiced jackfruit sits atop a bed of toasted bread and vegetables, with a yogurt-garlic or tahini sauce.

This filling side dish is made with farro and green lentils dressed with a simple and delicious pomegranate and lemon dressing.

Learn how to make a perfect vegan pulled ‘chicken’ with young green jackfruit. This one is shawarma style, ready for sandwiches or rice.

Make a kebab-shop worthy shawarma yourself at home with this shawarma spice blend recipe.

This easy roasted beet and tahini dip is healthy and adds a pop of bright pink colour to your dinner or mezze table.

These spicy from-scratch British-inspired beans in a harissa tomato sauce are great for breakfast, on toast, or even as part of a mezze.

This easy weeknight meal combines creamy, rich hummus with perfectly seasoned ground meat. Serve alongside fresh bread and a salad.