Amirim Lemon-scented Labneh with Zhoug

Labneh is a beautiful soft cheese simply made from strained yoghurt that can be eaten with pretty much everything but which is an especially good friend to rich and spicy mezzes. The first time I tasted it I was sat at a little linen-covered table on the edge of a vegetable garden in Amirim, an entirely vegetarian organic…

Acre Amba Sauce

Amba sauce. When I think about it, I feel utter love because it’s such a beautiful thing. If Amba were a man, I would run away with him. My first experience of this Iraqi sweet and sour mango condiment was as I sat on the harbour wall in the Crusader town of Acre north of Haifa in Israel….

Jaffa Orange Blossom-infused Labneh

In his book, 88 Short Stories, the writer Guy de Maupassant wrote, ‘Did you ever sleep in a field of orange trees in bloom? The air which one inhales deliciously is a quintessence of perfumes. This powerful and sweet smell, as savoury as a sweetmeat, seems to penetrate one, to impregnate, to intoxicate, to induce languor, to bring…

Shuk Hummus with Zhoug & Toasted Pine Kernels

Machane Yehuda market, fondly known as ‘The Shuk’ (after souk), in Jerusalem was the first Middle Eastern market I ever visited. For me, it was an absolutely mind-blowing and an astonishingly wonderful experience as over 250 vendors and stall holders invited me to try their beautiful chaos of fresh fruits and vegetables; bread, pastries and halva; fish, meat and…