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Hand-rolled bulgur shells, spiced lamb and pine nut filling, simmered in stabilised yoghurt with garlic and coriander.

Upturned rice with fried aubergine, cauliflower and slow-cooked chicken. Served with cucumber yoghurt.

Vine leaves rolled thin around rice, tomato and herbs, pressed over lamb chops and lemon.

Spaghetti folded through a four-hour tomato sauce with seven spices, baked under a cheese crust.

Little pinched dumplings of minced lamb in warm yoghurt, finished with browned butter and mint.

Green beans stewed slowly in olive oil, tomato and garlic. Eaten warm or cool, with bread.

Chickpeas blended warm with sesame tahini, lemon and a pour of green olive oil.

Aubergine charred over open flame, whipped with tahini, yoghurt and lemon.

Garden vegetables, sumac, pomegranate molasses and bread fried to order.

Six parcels, filled with spiced lamb or with cheese and nigella seed.

Toasted coconut, condensed milk, a dark chocolate foot. Twelve to a box.

Dense ganache rolled by hand, dusted in cocoa or crushed pistachio.

Semolina shortbread pressed in wooden moulds, filled with date, walnut or pistachio.

Stretchy white cheese under toasted semolina threads, soaked in orange blossom syrup.

Lamb in jameed, rice and toasted almonds, laid over shrak bread on the full tray.

Spiced rice and slow lamb shoulder under a pastry dome, opened at the table.

Nine cold and hot mezze, bread baked the same morning, pickles and olives.

An assortment across the pastry table: maamoul, macaroons, truffles, basbousa.