Reading about food these days it seems that everyone’s attention has moved to the Middle East. Thanks to trend setting restaurants such as Moro and influential writers such as Yotam Ottolenghi, the flavours from Morocco, Egypt, the Lebanon, Syria and Israel are getting more attention than ever before. So it’s all pomegranate molasses this and sumac that and just as we’ve got to grips with garam masala mix right, home cooks are having to learn about ras el hanout and za’atar.
Of course it’s all quite delicious and eating out has become very exciting but the recipes can be daunting with ingredient lists as long as your arm and two or three day processes involved - all a bit overwhelming really. So when I got an invitation one of Mary Wilkins’ demo and dine days called Flavours of the East I jumped at the chance.