Food & Drink

The story of Kashmiri Harissa

Meet Muhammad Suhaib, a young Harissa maker from Kashmir. It’s believed the dish was first introduced to Kashmir in the 14th Century with the arrival of Persian sufi scholar Mir Syed Ali Hamdani.

How to make a delicious Yemeni masoob | Dine & Discover

How to make Omani shuwa | Dine & Discover

From Delhi to Doha, Karak tea is the perfect refreshment

Craving Palestine: Cherished recipes of a centuries-old cuisine

How to make lahmacun: Turkish flatbreads with a meat and vegetable topping

Meet the chef on a mission to put Iraq’s cuisine on the map

'Not going to be the same': US halal businesses face coronavirus uncertainty

Turkish baklava demand slumps amid shutdown

How to make kahk: Egyptian Eid cookies with three different fillings

Five food bloggers share their favourite Eid recipes

How to make Egyptian moussaka: A healthier recipe

Ramadan: 10 tips for healthy eating during holy month

In Pictures: The Gaza factory 'making sweets at any cost'

Dancing Yemeni barista in Jordan

In pictures: Olive-picking season in Gaza

How to go vegan and stay vegan in the Middle East

In pictures: Oman’s halwa is a sweet secret

In pictures: It's crab season in Gaza

'No English allowed': This Washington DC bar mixes Arabic, politics and cocktails

Halal food festival: Meet, greet, eat