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-Charred Smashed Cauliflower with Sizzling Pine Nut-Barberry Crisp over Velvet Lemon Tahini
Blistered over an open flame until deeply smoky and roasted until shatteringly crisp on the edges, this smashed cauliflower is mezze at its most dramatic. Layered over a pool of whipped, silky lemon tahini and spooned with sizzling Aleppo pine nuts, tart barberries, and an avalanche of fresh herbs, it is pure texture and bold flavor.
Fire-Charred Roman Artichokes with Sizzling Pistachio-Castelvetrano Olive Tatbilah over Velvet Brown Butter Tahini
Tender stem-on Roman artichokes blistered over roaring open flame until intensely smoky and crisp at the leaf tips, piled high over nutty, silken brown butter tahini. Drizzled while piping hot with a sizzling Aleppo-spiced pistachio and buttery Castelvetrano olive tatbilah, then showered in fresh mint and tart pomegranate arils.
Fire-Blistered Halloumi & Roasted Autumn Figs with Sizzling Sesame-Pecan Crunch over Velvet Beetroot Tahini
Thick slabs of salty Cypriot halloumi and jammy autumn black mission figs are fire-blistered over an open flame, nestled atop a jewel-toned, earthy beetroot-sesame tahini. Crowned with sizzling toasted pecans, Aleppo chile, fresh mint, and a glossy drizzle of pomegranate molasses, this mezze plate is pure drama and contrasting texture.
Fire-Roasted Whole Sea Bream with Sizzling Aleppo-Pine Nut Butter over Velvet Lemon-Garlic Tahini
Crisp-skinned, tender whole sea bream roasted over blistered vine tomatoes with layered aromatic spices, drizzled with foaming Aleppo-pine nut butter, and served atop a generous swoosh of silk-whipped tahini.
Fire-Charred Lamb Kofta & Smoky Freekeh Bowl with Blistered Peppers, Sizzling Za'atar Chickpeas, and Velvet Herbed Tahini
A vibrant Levantine grain bowl anchored by nutty, fire-roasted freekeh, juicy spiced lamb kofta seared over intense heat, and blistered sweet peppers. Layered over a swoosh of electric green herbed tahini and finished with sumac onions, crispy za'atar chickpeas, and ruby pomegranate arils, this is lunch elevated into an art form.
Crispy Fire-Roasted Eggplant & Feta Phyllo Cigars with Pomegranate Shatta & Velvet Lemon Tahini
Paper-thin, golden phyllo rolled around a luscious filling of open-flame fire-roasted smoky eggplant, tangy sheep's milk feta, toasted pine nuts, and garden mint. Baked until shatteringly crisp with sesame and nigella seeds, these mezze cigars are served over a swoosh of velvet lemon tahini with a tart, glossy pomegranate-chile shatta. It is pure Tel Aviv mezze magic—smoky, crunchy, creamy, and vibrantly spiced in every bite.
Stories
View allFire-Charred Smashed Cauliflower with Velvet Lemon Tahini
Discover how I turn humble cauliflower into a dramatic, smoky mezze masterpiece piled high with herbs and tahini.
October 8, 2026
Fire-Charred Roman Artichokes with Sizzling Tatbilah and Brown Butter Tahini
Blistered over roaring flames and piled high over silken brown butter tahini, these artichokes are a true celebration of Mediterranean textures and bold flavors.
October 6, 2026
Fire-Blistered Halloumi and Roasted Figs with Velvet Beetroot Tahini
Salty halloumi and jammy autumn figs crown a jewel-toned beetroot tahini in this dramatic, texture-packed mezze plate.
October 4, 2026
Fire-Roasted Whole Sea Bream with Sizzling Aleppo-Pine Nut Butter
Dive into my Mediterranean feast featuring crisp whole sea bream over blistered tomatoes, drenched in foaming Aleppo butter and silk-whipped tahini.
October 2, 2026