Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.
Recipes
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Fire-Grilled Halloumi over Smashed Spring Pea Tahini with Scorched Asparagus
Halloumi is the undisputed king of the mezze spread, but it demands high heat and bold companions. Here, we score and blister thick slabs until they are crispy and molten, then lay them over a violently vibrant, emerald-green pea and tahini base. Scorched asparagus and a punchy preserved lemon-mint salsa cut right through the richness for the ultimate spring lunch.
High-Heat Charred Lamb Siniyah with Bubbling Lemon-Tahini & Emerald Dill Salad
This is a weeknight feast that feels like a massive celebration. We take warmly spiced ground lamb, scorch it under the broiler, and drown it in a garlic-lemon tahini sauce that bubbles into a savory, velvety crust. But the real magic happens when you bury it under a mountain of unruly, vibrant dill and ruby pomegranate arils.
Vibrant Emerald Swiss Chard Shakshuka with Amba-Tahini
Forget everything you know about the standard tomato shakshuka. We're building a wildly vibrant, herbaceous morning centerpiece that feels like a Sunday morning in Tel Aviv. Deeply caramelized leeks, tart preserved lemon, and mounds of Swiss chard are transformed into an electric green poaching broth for our eggs, finished with a shocking drizzle of tangy mango Amba-tahini and a massive shower of toasted pine nuts.
Fire-Smashed Rainbow Carrots with Velvet Feta-Tahini & Pistachio-Olive Crunch
We are giving gorgeous, earthy rainbow carrots the smashed potato treatment, taking them from humble to wildly dramatic. Flattening them increases the surface area for maximum cast-iron scorching, creating deeply caramelized, blackened edges. Laying them hot over a cold cloud of whipped feta-tahini and crowning them with a bright, briny pistachio-olive shatter turns this into the mezze centerpiece of your dreams.
Pan-Seared Halibut Chraime with Blistered Peppers & Velvet Tahini
This is my love letter to Chraime, the spicy North African fish stew I grew up eating every Friday night in Tel Aviv. Instead of just poaching the fish, we are heavily searing thick halibut fillets first to build an incredible crust, then gently braising them in a wildly aromatic saffron, caraway, and harissa tomato sauce. Served over an ocean of cooling lemon-garlic tahini and buried under a mountain of fresh herbs and toasted Aleppo almonds, it is a masterclass in temperature and texture contrast.
Fire-Scorched Eggplant & Pomegranate Fatteh
Fatteh is the ultimate layered mezze—a dish built entirely on texture and contrast. Growing up, this was a celebration dish, but I believe any Tuesday deserves this kind of drama. We are plunging whole eggplants directly into an open flame until they collapse into smoky, molten goodness, then layering them over crispy za'atar pita shards and warm chickpeas. Blanketed in a garlic-whipped tahini-yogurt and finished with a hot sizzle of Aleppo-spiced butter and a brilliant crown of ruby-red pomegranate seeds, it is a masterpiece of hot and cold, creamy and crunchy.
Stories
View allFire-Grilled Halloumi over Smashed Spring Pea Tahini with Scorched Asparagus
Halloumi demands high heat and bold companions, and this violently vibrant spring mezze dish delivers exactly that.
May 23, 2026
High-Heat Charred Lamb Siniyah with Bubbling Lemon-Tahini & Emerald Dill Salad
A weeknight feast that feels like a massive celebration: scorched, spiced lamb buried under a bubbling tahini crust and a mountain of emerald dill.
May 21, 2026
Vibrant Emerald Swiss Chard Shakshuka with Amba-Tahini
Forget the standard tomato base. This electric green, herbaceous shakshuka with tart preserved lemon and tangy mango amba-tahini will transport you straight to a Sunday morning in Tel Aviv.
May 19, 2026
Fire-Smashed Rainbow Carrots with Velvet Feta-Tahini & Pistachio-Olive Crunch
We are taking humble rainbow carrots and giving them the smashed potato treatment for maximum cast-iron scorch, layered over a cloud of feta-tahini.
May 17, 2026