I sometimes cannot believe I haven’t documented more of the food across my travels in the Middle East.
Travelling has opened up the food world to me, introduced me to new flavours and spices and combinations.
The tart, red dust from berries called Sumac that Damascus introduced me to, as a topping on a Fattoush salad. It is used in marinades, dry rubs and sprinkling over salad and food before serving.
The national rice dish of Saudi Arabia, Kabseh (rice and meat seems to be a common denominator across the Arab world!).
The wonderful drink, inspired by the South East Asian workers of Qatar (similar to the Indian Masala chai, called Karak.
The calorie-laden iskender kebab of Turkey – bread chopped up in to bite-size pieces, slices of doner meat topped with yoghurt and sometimes, tomato sauce, finished off with sizzling golden butter!
I pledge to blog more about food but you can also find photos of our food adventures on Instagram.
If there are any requests or things you’d like to see, drop me a comment or an email!