Toum is a light, fluffy vegan aioli made from only garlic, oil, salt, and lemon juice. You’ll want to use it on everything.

The creamiest hummus you’ll ever make! You’ll want to eat it with a spoon. Includes instructions for both dried and tinned chickpeas.

A Mizrahi Passover tradition, these gluten-free almond macaroons have just a handful of ingredients and can be enjoyed year-round.

Mujadarrah is a simple but delicious Middle Eastern ‘peasant’ dish of rice, lentils, and spices topped with golden caramelised onion.

This easy, homemade bread will elevate your Middle Eastern / Greek food game. You’ll never buy supermarket pita again.

Chai spice pound cake with a vanilla chai glaze. This tea infused cake tastes just like a warm cup of sweet chai.

Muhallebi (also malabi, muhallabia) is a Middle Eastern milk pudding, here it is topped with fruit and flower water syrups.

Roasted Indian aubergine (or baby eggplant) with a harissa glaze, homemade tahina, and garnished with parsley, and pomegranate arils.