The Levant is a place with a wide palate of tastes embracing numerous cultures in the southeast corner of the Mediterranean, the 'fertile crescent' that was the cradle of civilisation. When it comes to the food of the region chickpeas, tahini, feta, halloumi, aubergine, peppers, courgette, olives, pomegranates, mint, lemon and yogurt are among the staple ingredients. Dishes also call on nuts and seeds, as well as beans and pulses, plus the magic of fresh herbs and spices. Some of these spices are familiar ― cumin, cinnamon, turmeric, caraway, nutmeg and cardamom. Others are unique to the Levant, such as baharat, an Arabic mixed spice, or the lemony tang of sumac. Small plates to relish (relish being the original meaning of the Persian word maza from which the term mezze derives) include popular dips, salads and small bites - hummus, baba ganoush, tabbouleh and falafel - as well as less familiar recipes. Freshly grilled fish and seafood, served with yogurt dips flavoured with spicy harissa paste, or a simple coupling of mint and cucumber, are just the start of an ocean odyssey of tastes. For carnivores, chicken dishes are enhanced by all manner of spicy marinades, such as paprika and lemon-infused taouk; or how about grilled skewers of beef with a tahini-based tarator sauce; or one of the greats of Levantine feasting, a slow-roasted lamb shoulder steeped in spices and served with a pomegranate, yogurt and pistachio sauce. You'll want to return to these delicious dishes time and again.

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