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Forget French patisserie – chef Sami Tamimi shares his softer, nuttier take on ma’akaroon, a Middle Eastern cookie made with pistachio, lemon and a dusting of icing sugar

Chef Sami Tamimi’s courgette and leek ijeh is a thick, herb-loaded frittata – just the thing to brighten up your weekend brunch

Let it rip

Wholesome, whole food meals co-authored by Sami Tamimi

A traditional maqluba – an upside-down layered treat of rice, veg and meat – with sides of pickled aubergine and a spicy, herby courgette salad

These versatile fruity preserves keep for months, so you’ve got plenty of time to make up your mind whether to add them to curries, sauces, dressings or dips, says our panel of cooks

The robustly spiced kebab shop rotisserie favourite is tricky to reproduce at home, but far from impossible if you stick to a few simple rules

From the ancient alleys of Jerusalem's Old City to kitchens around the world, Palestinians are stirring new trends in cooking while abiding by traditions. The trend has whipped up a growing appetite for specialized books and food tours. "It's changing for the better, I think.

From Joe Woodhouse’s lentil and spring green pies and Yasmin Khan’s sunshine salad to Ben Tish’s lasagne bread and Ravneet Gill’s ras malai cake, these alfresco dishes will keep friends and family happy in any outdoor setting