Gulf and Arabian recipes

Gulf and wider Arabian kitchens cook with dried limes, saffron, cardamom, cinnamon and rose water, usually around rice, lamb, chicken and fish. Kabsa, machboos and mandi share a family resemblance, while mezze such as hummus, mutabbal and tabbouleh show the Levantine side of the table.

Here you will find slow-cooked rice dishes, fresh breads, soups for Ramadan evenings and syrupy desserts like kunafa and basbousa. Quantities and timings are written for a home stove, so you do not need a special oven or a pit to get close to the real thing.

This collection has 50 dishes, including Ramadan Vimto, Chicken Machboos, Lamb Mandi. A typical recipe takes about 55 minutes, and each one comes with step-by-step instructions and cooking timers.