Hnaina is usually made in Iraq as a pre-dawn meal during the month of Ramadan, as it is perfect to keep you full and energised for a day of fasting.

Mop up this delicious dish with some crusty bread and give yourself a taste of Turkiye from the comfort of your own kitchen.

To make this dish you need the start, hummus, which is not only what we call the chickpea dip, but also what we call chickpeas themselves. You can use canned, jarred, or dried chickpeas

Harissa Shamia, a semolina based dessert famous in the city of Aleppo.

These Yemeni stews have many variations, as they could be made with chicken, lamb, or fish, and the sauces may differ, but what they all have in common is the fact that they are cooked in traditional soapstone pots that not only cooks the food evenly and gives it a great flavour, but also keeps the food very hot for a long time.

The Arabic word masoub refers to someone who is very hungry, and in this case, this filling breakfast which is popular in the colder months is a source of energy and warmth.