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-Scorched Eggplant & Jeweled Bulgur Bowl with Whipped Feta
If there is one thing I want you to take away from my kitchen, it is that fire is an ingredient. By scorching whole eggplants until they literally collapse into a smoky, weeping mess, we create a luscious, savory depth that anchors this vibrant mezze bowl. Today we are letting sticky, tart pomegranate molasses and a salty cloud of whipped feta take over the plate, layering them with herby bulgur and an icy, crisp radish salad for absolute texture chaos.
Scorched Rainbow Carrots with Whipped Goat Cheese & Burnt-Orange Caper Salsa
I know what you're thinking—where are my usual Middle Eastern pantry staples? But listen to me, this is the weekend appetizer that will completely silence the room. We're blasting gorgeous rainbow carrots at ridiculously high heat until their edges turn to candy, then dragging them through an impossibly fluffy, cloud-like goat cheese whip. The whole thing gets showered in a punchy, acidic orange and caper salsa that wakes up every single flavor on the plate.
Blistered Lamb Arayes with Scorched-Tomato Salad & Amba Tahini
If there is one dish that transports me straight back to the loud, smoky streets of Tel Aviv, it's Arayes. We are taking richly spiced ground lamb, stuffing it into pita halves, and blistering them in a skillet until the lamb fat renders and fries the bread into a crispy, golden shell. Served over a sharp, neon-yellow amba-tahini puddle with a bright, smoky tomato salad, this is messy, joyful, hands-on eating at its absolute best.
Charred Asparagus & Snap Pea Pearl Couscous with Pickled Rhubarb, Feta-Tahini Swoosh, and Sumac-Almond Crunch
March is that teasing month where we crave spring but still need comfort. This warm grain salad bridges the gap perfectly. We're high-heat charring the first asparagus and snap peas of the season, piling them onto giant, chewy pearl couscous, and cutting all that earthy green goodness with bright pink quick-pickled rhubarb and a luxurious whipped feta-tahini. It’s a riot of textures and loud flavors—exactly how I believe a salad should behave.
Smoky Swiss Chard & Harissa Skillet Poach with Preserved Lemon Tahini
Weekend brunch deserves a little drama, and this vibrant skillet is exactly that. We take a massive mountain of Swiss chard—stems and leaves, because we waste nothing—and braise it down into a deeply smoky, harissa-laced tomato stew until it becomes meltingly tender. We nestle in eggs to poach gently right in the sauce, then finish it all with a loud, buttery pine nut crunch and a heavy cascade of tangy preserved lemon tahini.
High-Heat Delicata “Crescents” with Espresso–Tahini, Pickled Shallot Glitter & Crispy Za’atar Quinoa
This is my roast-night side when I want the table to feel a little grown-up: delicata squash roasted hard until the edges go lacy and sweet, then dragged through a glossy espresso–tahini sauce that’s bitter, nutty, and a tiny bit floral. I finish with quick-pickled shallots for sparkle and a shattery za’atar quinoa crunch because I will always choose texture over restraint. It’s Tel Aviv café energy meets London Sunday roast confidence.
Stories
View allFire-Scorched Eggplant & Jeweled Bulgur Bowl with Whipped Feta
If there is one thing I want you to take away from my kitchen, it is that fire is an ingredient. This smoky, vibrant bowl is a texture-packed love letter to Tel Aviv.
March 9, 2026
Scorched Rainbow Carrots: The Appetizer That Silences the Room
Step away from the tahini for just a moment. These candy-edged scorched carrots dragged through a cloud of whipped goat cheese will completely silence your dinner table.
March 7, 2026
Streets of Tel Aviv: Blistered Lamb Arayes with Amba Tahini
Transport yourself to the smoky streets of Tel Aviv with these crispy, lamb-stuffed pitas served over a vibrant puddle of amba-tahini.
March 5, 2026
The Ultimate Spring Bridge: Charred Asparagus & Pearl Couscous Salad
March is a tease, but this warm pearl couscous salad with charred spring greens, pickled rhubarb, and a rich feta-tahini swoosh bridges the seasonal gap perfectly.
March 2, 2026