Jordanian Cuisine: Mansaf, Zarb, Freekeh and the Dishes of the Desert
A guide to Jordanian cooking: mansaf, zarb, freekeh, galayet bandora and fattet hummus — the secret to jameed that does not split, and cooking in a pit.
4 min readRead
Food writing
In-depth guides, comparisons and kitchen stories — not recipes, but the things that make a recipe work.
Palestinian Cuisine: Maqluba, Musakhan, Maftoul and the Secret of Sumac
A guide to Palestinian cooking: maqluba, musakhan, maftoul, vine leaves and maamoul — the role of sumac and olive oil, and the techniques that matter.
4 min read
Mexican Cuisine: Corn, Chillies and the 6 Best-Known Dishes
A guide to Mexican cooking: tacos, enchiladas, quesadillas and guacamole — the role of corn and chilli varieties, and how real Mexican differs from Tex-Mex.
5 min read
French Cuisine: The Mother Sauces and the Techniques the World Built On
A guide to French cooking: the five mother sauces, béchamel, mayonnaise, quiche and ratatouille — the techniques that became the basis of professional cooking worldwide.
4 min read
Japanese Cuisine: Dashi, Umami and the 6 Essential Dishes
A guide to Japanese cuisine: dashi, ramen, katsudon, gyoza and miso soup — the temperatures and techniques that decide the result.
4 min read
Korean Cuisine: Gochujang, Kimchi and the 6 Best-Known Dishes
A guide to Korean cooking: bibimbap, bulgogi, tteokbokki, fried chicken and kimchi jjigae — fermentation, gochujang, and the techniques that matter.
5 min read
Syrian Cuisine: Kibbeh, Shawarma, Mujaddara and the Dishes of Damascus
A guide to Syrian cooking: kibbeh, shawarma, mujaddara and shish barak — the right ratios and the secret to yogurt that does not split.
4 min read
Iraqi Cuisine: Dolma, Tashreeb, Masgouf and Quzi
A guide to Iraqi cooking: dolma, tashreeb, masgouf and quzi — the role of pomegranate molasses and the techniques that matter.
4 min read
Moroccan Cuisine: Tagine, Couscous, Harira and the Art of Spice
A guide to Moroccan cooking: tagine, couscous and harira — how a tagine works, steaming couscous, and ras el hanout.
4 min read
Gulf Cuisine: Machboos, Harees, Balaleet and Gulf Spices
A guide to Gulf cooking: machboos, harees, balaleet and luqaimat — the role of dried lime and spices, and how it differs from kabsa.
4 min read
Saudi Cuisine: Kabsa, Jareesh, Tharid and the Regional Dishes
A guide to Saudi cuisine: kabsa, jareesh, tharid, mutabbaq and kleeja — the spice profile, the broth rule and the regional differences.
4 min read
Yemeni Cuisine: Mandi, Saltah, Fahsa and the Fenugreek Secret
A guide to Yemeni cuisine: mandi, saltah, fahsa, zurbian and bint al-sahn — the smoking method, hulba and the techniques that matter.
4 min read