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 Halloumi Skewers with Blistered Sweet Cherries & Charred Scallion Shatta over Pomegranate Tahini
A breathtaking centerpiece for your summer mezze table, featuring thick slabs of halloumi and juicy sweet cherries charred over open flames. Layered over a swooping base of velvety pomegranate tahini and crowned with an herbaceous charred scallion shatta, this dish is pure texture and bold Mediterranean contrast.
Fire-Charred Crushed Zucchini with Sizzling Barberry-Nigella Crunch over Whipped Preserved Lemon Tahini
Deeply charred, open-fire scorched whole zucchini are lightly crushed to reveal tender, sweet interiors that drink in a sizzling barberry and pumpkin seed oil. Laid over a velvety whipped preserved lemon tahini and showered with fresh herbs and pomegranate arils, this mezze dish is pure Mediterranean theater.
Fire-Blistered Tender Octopus with Charred Shishito Peppers & Pistachio Dukkah over Velvet Beetroot-Tahini
Tender, wine-braised octopus tentacles get fire-blistered in a searing cast-iron skillet for smoky crisp edges, served over a dramatic magenta beetroot-tahini velvet. Layered with charred shishito peppers, crunchy pistachio-urfa dukkah, and juicy pomegranate arils, this mezze plate is pure Tel Aviv magic.
Fire-Grilled Sumac Shrimp with Blistered Peach-Urfa Relish over Creamy Pistachio Tahini
Plump wild shrimp marinated in earthy sumac and garlic are kiss-grilled over open flames, served atop a vibrant pistachio-boosted tahini and crowned with charred summer peaches, tart pomegranate arils, and showers of fresh herbs.
Open-Fire Scorched Eggplant with Charred Fig-Caper Relish over Saffron Tahini
A showstopping Mediterranean appetizer featuring whole eggplants scorched over open flames until silken and smoky. Dressed simply with sumac and red wine vinegar, the warm eggplant is set atop vibrant saffron-infused tahini and crowned with a hot, crunchy relish of blistered black figs, crispy capers, and Urfa pepper.
Fire-Grilled Aleppo Lamb Kofta Skewers with Blistered Black Grapes & Charred Scallion Relish over Whipped Mint Tahini
Succulent open-flame lamb kofta laced with warming Aleppo pepper, paired with sweet fire-blistered black grapes and smoky charred scallion relish. Resting over a vibrant whipped mint-tahini, this mezze plate is an explosive celebration of temperature, texture, and Mediterranean soul.
Stories
View allFire-Charred Halloumi Skewers with Blistered Sweet Cherries & Charred Scallion Shatta over Pomegranate Tahini
A breathtaking centerpiece for your summer mezze table featuring charred halloumi, sweet cherries, and a velvety pomegranate tahini.
August 27, 2026
Fire-Charred Crushed Zucchini with Whipped Preserved Lemon Tahini
Deeply charred zucchini, whipped preserved lemon tahini, and a sizzling barberry crunch come together for pure Mediterranean theater.
August 25, 2026
Fire-Blistered Octopus with Beetroot-Tahini and Pistachio Dukkah
Transport yourself to the bustling streets of Tel Aviv with this stunning mezze plate featuring tender wine-braised octopus, dramatic magenta beetroot-tahini, and crunchy pistachio dukkah.
August 23, 2026
Fire-Grilled Sumac Shrimp with Blistered Peach-Urfa Relish over Creamy Pistachio Tahini
Plump sumac shrimp meet charred summer peaches and pistachio tahini in this vibrant celebration of Mediterranean flavors.
August 21, 2026