Food & Drink

Uzbekistan’s fabled non flatbread endures along the old Silk Road

The Central Asian state is home to diverse interpretations of the staple but what unites them is a sense of the bread's importance

The art of Palestinian cuisine: A journey from tradition to modernity

'It's the sauce that makes it special': Why Albaik is Saudi Arabia's fried chicken king

American fast food is leaving its mark on Iraq two decades after the invasion

Muslim Foodies: The blog that wants to be your guide to halal in New York City

'More than hummus': Chef Falastine on reclaiming Palestinian cuisine for a global audience

Rescuing Nubian recipes in Egypt from the brink of extinction

In pictures: The making of jallab sweets in Upper Egypt

Refugee chef brings love of Syrian recipes to London

Understanding the Middle East's passion for pomegranates

Eight die and dozens in intensive care after alcohol poisoning in Iran

Masmouta: Southern Iraq’s ancient Eid fish recipe

Eid treats: Egyptian kahk

To boldly go where no kebab has gone before

Iraq: Five dishes you have to try in Erbil

Ramadan: A closer look at suhoor, the pre-dawn meal

Ramadan: Five thirst-quenching drinks from across the Middle East

Molokhia: How a humble green leaf both divides and conquers the Middle East

Christmas dinner in Bethlehem: Stuffing and puddings with Palestinian flavours

Couscous: Morocco aims to stake its claim to the food on Unesco heritage list

Israel-Palestine: How food became a target of colonial conquest

Joseph Massad