At Sydney’s acclaimed Aalia, chef Paul Farag shares his passion for Middle Eastern and North African cuisines. Here, he brings an irresistible feast to the table with dishes from Yemen, Turkey, Egypt and beyond.

Chicken tawook skewers with Aleppo tarator (sauce)

Credit: Ben Dearnley

Paul Farag shares a Middle Eastern barbecue staple – tawook skewers – that you and your family will love.

Malawach (flatbread) with labneh and caviar

“This is a great party-starter with a sharing element: malawach, a Yementestyle bread layered with plenty of butter. If you have any chicken fat, cooking the flatbread in that is amazing and brings another layer of complexity, as chicken and caviar is a match made in heaven.” – Paul Farag

Basturma-cured prime rib

“This is the showcase of the party. Let it stand in the middle of the table to show off a beautiful bit of cooking. Carve off slices and leave the bones for the adventurous types! There will be a bit for everyone, with rare bits, fatty bits and pieces for those who don’t like seeing any pink.”

Cuttlefish with kuzbariyya (herb sauce)

“I prefer frozen, cleaned cuttlefish for this as, in the freezing process, the cuttlefish has been tenderised. The key is to not overcook the cuttlefish, making it super tender, before dressing it in the delicious sauce.”

Vine leaves with tuna and finger lime

“This is another fun party food – it’s a bit of a play on dolmades, incorporating a tuna tartare and vine leaves to wrap up the mix.” – Paul Farag

Warm date knafeh (sweet cheese pastry)

Credit: Ben Dearnley

“I love warm desserts, regardless of the time of the year. They just feel to me like the perfect way to end a meal. You can have a bit of freedom and really play around with different dried fruits – at the end of the day, cooking is an expression of ourselves and needs some fluidity.” – Paul Farag