In Lebanon, food is not simply eaten, it is shared, argued over, lingered on and remembered. From the mountains to the coast, and especially in Beirut, cooking is deeply tied to identity, hospitality

Bahrain’s cuisine tells an ancient story of trade and tradition in the Gulf. From saffroninfused sweets and freshly baked bread in Manama’s souk to spiced, smoky grills and seatotable menus, it’s a tale being reshaped by the current generation of cooks and producers

Lamb kofta stew with cauliflower & chickpeas Halloumi with tomatoes & pomegranate molasses Aubergine salad Courgette & tahini dip Za’atar croutons “Lebanon is half Christian, half Muslim; half city pe

FROM A CONVERTED BANK WITH A SPA IN ITS VAULT TO A NILE CRUISE THAT ESCHEWS THE CROWDS, THIS IS TRAVEL, ELEGANTLY DONE

Pop these delicious meals in the middle of the table so everyone can serve themselves. What’s not to love?

MAKES ABOUT 60 Ingredients 1½ onions, chopped2 green finger chillies, topsremoved, seeds left in1½ kg minced chicken1½ tbsp garlic, crushed1½ tbsp ginger, finely choppedFresh coriander, finely chopped