• Tin of Fava / Fuul Beans
  • Salam Olive Oil
  • Lemon Juice
  • Salt & Pepper

Mash the beans against the side of the saucepan as you heat them. When hot and thoroughly mashed add lemon juice, olive oil and seasoning to taste. Eat immediately with bread.


  • Chickpeas
  • Lemon Juice
  • Salt & Pepper
  • Tahina
  • Salam Olive Oil
  • Sumac / Parsley

Soak the chickpeas for at least 12 hours, and then boil until soft. Mash the chickpeas until smooth (put some whole chickpeas aside to garnish the humus) with the tahina, salt and pepper and lemon juice. Garnish with whole chickpeas, olive oil and sumac or chopped parsley.


  • Boneless Chicken or Lamb Pieces
  • Salam Olive Oil
  • Onion Slices
  • Salt & Pepper
  • Chopped Garlic
  • Water
  • Fried Aubergine Slices or Cauliflower Pieces
  • Rinsed Rice

Brown the meat with the onion. Add the salt, pepper, garlic and enough water to cover the meat. Cover and cook until tender (probably for about an hour if you’re using lamb, and less with chicken). Put any remaining liquid from the meat aside. Arrange the aubergine or cauliflower on the bottom of another pot. Layer the rice over this and then the meat. Add water or meat juices to cover the rice. Cook over a low flame for 20-30 minutes. Place a plate over the pot and flip it over so that the vegetables and meat appear on top of a dome of rice.


  • 3 eggplants
  • 1 tbsp Minced Garlic
  • 1 Lemon
  • 1/3 cup Tahini paste
  • 1 tbsp Salam Olive Oil
  • 1/2 tsp Sea Salt
  • 1/3 tsp Pepper
  • 2 Green Chile Peppers

Score the eggplants length-ways, and place in the oven at 400 Degrees or grill on medium low until the eggplant is soft. Remove the skin from the eggplants. Mash with a little water and add the remaining ingredients, stirring in the lemon juice last. Add the salt and pepper to taste.


  • 1 chicken quartered
  • 1½ tbs. ground sumac pinch
  • ground nutmeg
  • juice of 1 lemon
  • pinch ground cinnamon
  • ¼ tsp. freshly ground black pepper
  • 2Tbs olive oil
  • ½ cup rich chicken stock
  • flat bread
  • ¼ cup pine nuts, toasted
  • 1 pound red onions, finely chopped

Rinse the chicken and pat dry. Remove excess fat. Combine sumac, spices & salt. Set aside 2 tsp of this mixture, mixing the rest with the lemon juice. Rub into the chicken and marinate for up to 24 hours. Sauté the onions in olive oil, add half the chicken stock, reserved spices and a pinch of salt. Cover and cook gently for 30 minutes. Preheat the oven to 400 ° F. Place the chicken on a baking sheet, and cover with the onion mixture. Cover with foil and cook for 20 minutes. Lightly brush an oven dish with oil, place the flat bread on this and sprinkle with the remaining stock. Place the chicken quarters on the onions and bread, and return to the oven for a further 20 minutes or until tender and nicely browned. Serve immediately sprinkled with pine nuts.