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-Roasted Halloumi & Jammy Blistered Grapes with Sizzling Pine Nut-Rosemary Butter over Velvet Urfa Tahini
Thick slabs of fire-charred, salty halloumi meet sweet seedless black grapes blistered until jammy and caramelized. Everything rests on a swath of smoky Urfa-spiced velvet tahini and gets drizzled with bubbling rosemary pine nut butter.
Fire-Charred Eggplants with Sizzling Hazelnut-Za'atar Crunch & Pomegranate Tatbilah over Velvet Smoked Garlic Tahini
Slender eggplants charred directly over open flames until collapse-tender and smoky, split open over a generous swoosh of whipped smoked-garlic tahini. Finished with a sizzling skillet crunch of roasted hazelnuts and za'atar, plus a fiery, sweet-tart pomegranate and charred chile tatbilah.
Fire-Roasted Baharat Lamb Shoulder with Charred Shallots, Pomegranate Glaze & Sizzling Pistachio Crunch over Velvet Tahini
Meltingly tender lamb shoulder infused with warm baharat, fire-roasted until crackling and lacquered in tart pomegranate molasses. Layered over a swoosh of silky garlic tahini with charred sweet shallots, fresh herbs, and a sizzling pistachio crunch, this is the ultimate Mediterranean feast centerpiece.
Fire-Blistered Spiced Octopus with Crispy Crushed Potatoes, Sizzling Urfa Crunch & Velvet Garlic Tahini
Tender, aromatic-poached octopus tentacles blasted over screaming fire until blistered and smoky, anchored by crisp crushed fingerlings and a swooping canvas of velvet garlic tahini. Finished with a sizzling Urfa-pistachio crunch and a tangle of herbs with ruby pomegranate arils, this is the ultimate feast of Mediterranean fire and spice.
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.
Stories
View allFire-Roasted Halloumi & Jammy Blistered Grapes with Sizzling Pine Nut-Rosemary Butter over Velvet Urfa Tahini
Thick slabs of fire-charred halloumi meet sweet, jammy grapes over smoky Urfa tahini and bubbling pine nut-rosemary butter.
October 16, 2026
Fire-Charred Eggplants with Sizzling Hazelnut-Za'atar Crunch
Slender eggplants charred over open flames, served over whipped smoked-garlic tahini with a sizzling hazelnut crunch and pomegranate tatbilah.
October 14, 2026
Fire-Roasted Baharat Lamb Shoulder: My Ultimate Feast Centerpiece
Meltingly tender lamb shoulder infused with warm baharat, lacquered in pomegranate, and served over velvet tahini.
October 12, 2026
Fire-Blistered Spiced Octopus with Crispy Crushed Potatoes, Sizzling Urfa Crunch & Velvet Garlic Tahini
Tender aromatic-poached octopus blasted over screaming fire, anchored by crisp fingerlings, velvet garlic tahini, and a sizzling Urfa-pistachio crunch.
October 10, 2026