Adas Rishta


2 finely chopped garlic cloves

1 large chopped onion

1 large thinly sliced onion

1 large potato

1 large onion, sliced

6-7 tbsp  extra  virgin olive oil

100g brown lentils

1 cup pasta

salt and black pepper

large handful of chopped flat-leaf parsley

Freekeh with Chicken and Lamb


    2 cups freekeh

    1 medium free range chicken (about 1.5 kg)

    ½ brown onion, quartered

    3 cinnamon sticks

    4 bay leaves

    6 cardamom pods




200 g Beef (best sheep meat, better with its bones, just cut into square pieces)

1 Onion (chopped)

½ tsp Black Pepper Powder

1 tsp Cinnamon Powder

¼ tsp Fennel Seed Powder

A pinch of Mixed Spices

1 cup Rice (American/ Basmati)

Namoura (Semolina Cake)


3 cups semolina

¾ cup desiccated (unsweetened, shredded) coconut, optional

¾ cup unsalted butter, melted and cooled

¾ cup sugar

1 ½ tsp. baking soda

1 cup plain yogurt

Whole blanched almonds or pistachios, to garnish

Falafel with Hummus


1. 1/2 pound dried chickpeas (1 generous cup; 225g)

2. 2 ounces picked fresh cilantro, parsley, or mint leaves, or preferably a mixture of all three (about 2 cups; 55g)

3. 6 scallions, white and pale green parts only, sliced (about 2 ounces; 55g)

4. 2 medium cloves garlic, minced (about 2 teaspoons; 10ml)

5. 1 teaspoon (about 4g) ground cumin

6. 1/2 teaspoon (about 2g) ground coriander seed

7. 2 teaspoons (about 10g) kosher salt, plus more for seasoning