Courgette Flowers Stuffed with Softened Shankleesh, Served with Smoked Tomato and Vintage Garlic Salsa
A recipe through the Meso-Mediterranean lens, following ingredients across landscapes, cultures and centuries.
Bethany Kehdy
Middle of what? East of where? West Asia North Africa (WANA) Multi-disciplinary chef, writer & travel curator. Cooking WANA’s cuisine & exploring its history & identity-looking beyond borders to reframe authenticity through curiosity & entangled memory.
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A Meso-Mediterranean Synthesis
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A table shaped by movement, trade, and terroir before borders, flags, and maps.
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This summer, I’m back in the public kitchen—and we are leaving 1947 behind.
Moghrabieh and the Kinetic Plate: How a Grain Expanded Across Borders
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Mfarakeh or Beid w Batata- Eggs, Potatoes and Recurring Thoughts.
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Kishk, jameed and maleh — and yes, the authenticity series is still brewing.
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For Eli, Three Years On.
Grief, injustice and the search for truth.
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The beautiful stain of summer.
Toot. The Beautiful Stain of Summer. And a Mulberry dressing.
Mulberries. Nature's graffiti on a plate.
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All good things come to those who ferment. Ha!
Batenjan Makdous
Stuffed Baby Aubergines With Garlic, Walnut & Pomegranate