Tabbouleh Done Right: It's a Parsley Salad, Not a Bulgur Salad
Real tabbouleh is mostly parsley, barely any grain. Here's how to make it properly — fresh, bright, and sharp with lemon.
⏱ 6 min read
Essential Dishes
The dishes every curious cook should know — a starting point, not a complete list.
The Philosophy
The Arabic concept of "karam" — generosity — is the foundation of Middle Eastern hospitality. More food than can be eaten is not excess; it's respect for the guest. The table is never bare; the offer to eat more is never withdrawn.
Michelin Recognition
Where the guides point — and why these restaurants matter beyond the stars.
Beirut
📍 Multiple
Beirut has no Michelin guide, but contains the most vibrant restaurant scene in the Arab world — Em Sherif and Mayrig represent Lebanese cuisine at its most refined
Zuma
📍 Dubai
The Japanese-influenced Dubai dining scene that has become one of the most cosmopolitan in the world — not traditionally Middle Eastern, but representative of where the region's food culture is going
Nobu Doha
📍 Doha
Qatar's Michelin infrastructure is nascent, but Doha's food scene — driven by World Cup investment — is now world-class (the region is coming; watch this space)
Local Favorites
The places locals actually go — no guide required, just a willingness to queue.
Em Sherif
Lebanese📍 Beirut
The most celebrated Lebanese restaurant in Beirut — mezze spread that lasts for hours, kibbeh nayeh (raw lamb), and a wine list anchored in Lebanese varieties
Abu Hassan
Hummus📍 Jaffa
The most famous hummus in Israel — served warm, with olive oil and whole chickpeas, eaten for breakfast. Queues from 8am.
Al Ustad Said
Persian📍 Tehran
Iranian cuisine — one of the world's oldest and most sophisticated — is almost invisible internationally. This Tehran institution preserves polo (rice) dishes of extraordinary refinement.
Chefs Worth Knowing
The people who shaped this cuisine — and continue to define it.
🌶️
Yotam Ottolenghi
Israeli-British chef and food writer, the person who made Middle Eastern ingredients global
"Jerusalem" and "Plenty" changed how the world cooks with tahini, za'atar, and pomegranate. His delis in London introduced mezze culture to a generation of British cooks.
Find recipes & articles →🌶️
Sami Tamimi
Palestinian chef, co-author of Ottolenghi cookbooks
"Falastin" is the definitive cookbook on Palestinian cuisine — a political and culinary act that documents a food culture in danger of being erased.
Find recipes & articles →🌶️
Musa Dağdeviren
Turkish chef, champion of Anatolian culinary heritage
"The Turkish Cookbook" documents 600+ recipes from every region of Turkey — a decade of fieldwork to preserve dishes that were disappearing. The most important Turkish food document in English.
Find recipes & articles →From the Cuvvo Kitchen
Recipes and techniques inspired by Middle Eastern cooking.
Middle Eastern Mezze: The Art of Small Plates
Mezze isn't just a spread of dips — it's a philosophy of eating. Learn how to build a proper Middle Eastern mezze table at home.
⏱ 7 min read
Hummus From Scratch: Why Dried Chickpeas Change Everything
Learn how to make hummus from dried chickpeas — silkier, deeper, and nothing like the tub. Includes soaking tips, blending technique, and the tahini ratio that matters.
⏱ 7 min read