It's the final Ramadan post! And what a challenge posting a new recipe every single - day for 29 days - has been! Ma'loubeh is Arabic for "upside-down" and we're going to end this month with upside-down rice because that's how I feel today, a little like my world may be returning to normal and flipping itself back to normal. Ma'loubeh is traditionally made with meat and then sometimes with aubergine or cauliflower. The basic instructions are you layer the base of a rice pan w

Kushari is an Egyptian street food and ultimate carby comfort dish. Not many of us out there would put rice, pasta and vermicelli noodles together in one dish, but the Egyptians do it and it's brilliant! The lentils are mildly flavoured but the tomato sauce packs a punch and those caramelized onions just top it all off! I know some people like their sauce extra spicy but only you will know how much chili to add today. Some people also add cooked chickpeas so go ahead and add

Fed up of hummus? Never! But there's always room for another dip on the table. this one can even be a bit spicy if you want! Muhammara is a traditional Middle Eastern dip made from charred red peppers, walnuts and bread crumbs. Throw in some extra yummy flavours like garlic and pomegranate molasses, onion and so on and you can thank the dip gods forever more. Walnuts are so creamy when you grind them down which makes this dip almost creamy and very filling - but in a good ful

Is it only me who bursts in to a terrible rendition of an even more terrible 90s Another Level song any time they hear the word "freaky' or any word sounding remotely similar? Just me? righto, moving on. Freekeh is a Middle Eastern grain but is becoming more popular now in Western countries and organic health food stores. It has been thrown around in the superfood world recently and can be compared to other whole grains like quinoa and spelt etc. It has a chewy texture and is

Bamieh is a Middle Eastern okra dish with variations to recipe across the families and the lands. Sometimes it has meat but often is vegetarian and is a popular dish among those fasting from meat. The beauty of it is that it can be made with fresh okra and fresh tomatoes or frozen and canned or a mix! The flavours will differ somewhat but overall the dish will be on the table in under half an hour. I've added some extras in this recipe; pomegranate molasses and fresh coriande