Hilbeh (Fenugreek cake) and Besara

Kubbeh Scotch egg is the perfect example of how I combine my Middle Eastern background with my life in the UK and come up with something a little Eastern and a little Western!

Shay bil miramiya translates to tea with sage and it is a really popular drink in Palestine.

This salad isn’t traditional. It is mainly a lot of things I like to put into a salad and it turned out great.

Makroutah and Muttabaq

Aubergines, courgettes and yougurt is all you need to get started

These egg fritters, or ojji, will always take me back to my grandma’s kitchen. This was one of her go-to late night dinners. The smell of the parsley and cumin are absolutely heavenly!

The best part of this dish is it really doesn’t need any work, it is a matter of tossing all the ingredients together in a pan and baking.

It is rich and meaty, given the meatiness of the meat as well as the flesh of the aubergine.

They are a delicious way to give yourself the energy boost we all need!

You may not know much about Saudi cuisine, but after trying this dish, I bet you’ll want to find out more!

Musakhan is one of Palestine’s greatest gifts to the world, and once you’ve tried it, you’ll know why

Kaykat joz al-hind, which translates to coconut cake, is a one-bowl cake that requires nothing more than a bowl and some elbow grease!

The colder winter months require comforting stews and this okra and meat dish delivers!

This dish is one of my all-time favourite winter dishes and I can keep telling you how much I love this dish or you can just make it and find out for yourself!

Serve them up with a cup of light or dark Arabic coffee or a cup of tea and enjoy!

Looking for a soup that is filling, delicious,and healthy? Look no further; freekeh is definitely the one for you!

Rice and meat go hand in hand in every Middle Eastern cuisine, but freekeh is a delicious alternative to rice and even a superfood!

There is truly no dessert in the world like gooey, cheesy and sweet knafeh. Once you’ve tried it, you’ll never stop craving it!

Fassoliya bil zeit is very simple to make, and is best eaten warm or room temperature.

She'reya bil haleeb, which translates to vermicelli in milk, is very similar to rice pudding, but with less milk

This dish is pretty quick and easy to make, but the key to getting the depth of flavour is to let everything cook slowly over a low heat...

Cooking the mutabbaq is really easy; all you need to do is brown it on both sides in some butter. This dish is best served piping hot with a squeeze of lemon. Enjoy!

Enjoy on a warm summer day or on a day you are missing the sun!

With the weather cooling down, this recipe is perfect to have in your repertoire. I hope you guys love it as much as I do!

Aish Al-Saraya literally translates to the royal court’s bread; basically meaning this dessert is fit for a king!

This dish is best served topped with some toasted nuts and fried onions. Add a side of tangy salad and enjoy!

This dessert may look impressive and complicated, but it is honestly one of the easiest and quickest sugary treats out there

Various versions of the dish are made across the Middle East, including in the Levant, Egypt, Iraq and Turkey.

Tamr hindi, two types of fattoush and kubbeh bil siniyeh.. the perfect way to wrap up Ramadan!

Karkadeh is a delicious drink made from hibiscus flowers. It is tart and sweet at the same time, so it hits all the spots! The closest thing I think it tastes like is cranberry juice.

Amardeen, a drink made from dried apricots, is a staple in Ramadan. Amardeen is basically a fruit leather usually produced in Syria and exported all over the world.