Zucchini and haloumi fritters with bitter sweet preserved lemon.

Za’atar coated labneh (yoghurt cheese) balls in a spice mix of thyme, sumac and sesame seeds.

Broad bean, walnut and dill omelette ‘Kuku Sabzi ~ Persian Frittata.

Chickpea falafel with a freekah salad.

Goat fetta, spinach and spring onion pastries.

Yoghurt flat bread.

Fresh dates stuffed with almond and orange flower syrup served with sheep’s milk yoghurt.