If you’ve been living in a cave then you might wonder, ‘what is shakshouka?’. Well buddy, I’ll let you in an the big (not so) secret. Shakshouka, or shakshuka is a North African dish believed to have originated from Tunisia. Your average shakshouka will consist of eggs poached in a tomato and pepper sauce which practically screams out for bread to be dunked into it. Countries all over the Middle East (and world) love it, and prepare it in similar yet ever so slightly different ways. For example in Cyprus it is commonly heavily flavoured with cinnamon and cumin, whereas in others, a simple dash of turmeric and cayenne pepper will suffice. Continue reading


Muhallebi, where do I begin?

A traditional Turkish dessert, it’s popular throughout the Middle East, as well as in Cyprus. It’s as pretty as a picture, served in individual dishes or one large shallow dish, sprinkled with pistachios, almonds or cinnamon.

It is the most delicate of desserts – milk pudding thickened with rice flour and perfumed with rose or orange blossom. Perfect for hot summer days, and even better after an over indulgent mezze session! Continue reading

Mujaddara with Mint and Feta

In Arabic the word mujaddara means ‘small pox’, which in this dish refers to the speckled appearance of lentils among rice. Traditionally mujaddara is made by boiling rice, lentils and fried onions together, until the water has been absorbed. Usually I too cook mujaddara in the way of the traditionalist, but this is real life and after work the last thing I want to do is wait for lentils to boil. Continue reading