Recipes
Two moves decide whether the baklava turns out crisp or soggy: that it is cut up before it goes in the oven, and that the syrup is cold when it goes on.
Real Lebanese tabbouleh is almost all parsley, with only a small amount of bulgur. How to make it, and why most recipes get the ratio wrong.
Falafel from scratch with the one rule that decides everything: soaked dried chickpeas, never tinned.
Shakshuka in one pan: tomato sauce with cumin, paprika and harissa, with eggs poached straight in the sauce. Bread alongside is compulsory.
A simple recipe for creamy homemade hummus, with two tricks that make it extra silky smooth.