His sister needed help cooking during lockdown. So Kepos & Co's Michael Rantissi taught her to make tahini cake via his mobile phone.
Take part in multiple sclerosis fundraiser Be My Guest which challenges you to cook with something red to support people living with multiple sclerosis.
Some of the country's top chefs (and even technology giant Apple) are rallying behind this Middle Eastern gem.
Whether you're eating it by the spoonful, on toast or in gooey brownies, the Middle Eastern staple has an appeal that's limitless.
Have you tried Druze pita, hibiscus flowers or Jerusalem's answer to the pretzel?
The addition of more herbs in this version gives it a vibrant green colour, as well as a grassier flavour and fragrance that works well with many dishes. The...
If tunnel-boning a quail is a bit tricky for you, you can request that your butcher bone it for you. The Chefs' Line
“When I told my mum I was opening Kepos Street Kitchen, she said to me ‘But who’s going to eat falafel for breakfast, Michael?’.”
Whether you call it knefe, kanafeh, knafe, or "that Middle Eastern cheese sweet"...this dessert is bringing in the cheesy goods. The Chefs' Line
Preserved lemons are a common ingredient in Middle Eastern cuisine, and is usually made by stuffing lemons with salt and letting it pickle for a month or more. To...
The pink grapefruit in this pavlova has a lovely bitter flavour that cuts through the sweetness of the meringue and balances a rich meal.
The taste of homemade molasses is magnificent – sweet, sour and beguiling and this easy salad celebrates all of those flavours and more.
They are filling on their own, but also really good with something light, like a green salad, if it’s closer to lunch time.
Excellent served for brunch or even a Sunday night dinner, this dish, which sits somewhere between an omelette and a frittata, is so easy to make.