Palestinian Upside-Down Rice, Lamb & Aubergine

Whole Rice with aubergine (maklubeh bajinjan) turned out on a serving plate

Palestinian Upside-Down Rice, Lamb & Aubergine (Maklubeh Bajinjan) is an impressive dish to serve – a turned-out-from-the-dish dome of rice and lamb wrapped in slices of silky aubergine – and a delight of really simple flavours that adds up to far more than the sum of its ingredients. The recipe is from Ghillie Bassan’s The ... Read more »

The Lebanese Cookbook by Ghillie Bassan | Exploring the food of Lebanon, Syria and Jordan

The Lebanese Cookbook by Ghillie Bassan (Cover)

The Levant is a region long known for the largesse of its hospitality. In The Lebanese Cookbook, Ghillie Bassan explores the foods and traditions of a swathe of the Fertile Crescent that takes in Lebanon, Syria, Jordan and Palestine. Bassan spent many years living and working in the Middle East (as well as Europe, North ... Read more »

Travelling By Way Of My Belly | Favourite Recipes From The Middle East, Central & South Asia

Persian Tahcheen-e morgh (Baked Yoghurt Rice with Chicken)

I know I’m not alone in missing international travel, which is naturally hugely affected by this awful Covid pandemic we are experiencing all around the world. A great way to travel in one’s imagination is to cook and eat dishes from other countries, celebrating international cuisine and travelling by way of our bellies. Here, I ... Read more »