"This hearty dish is very traditional and a family favourite of ours. We always make this for Ramadan and serve it as a starter." – Roya Moeen. This recipe is by Roya Moeen.

“One of the most traditional hummus toppings. Ask for fatty mince.” – Joseph Abboud

Warren Mendes fries a classic Middle Eastern rice cake - but it's far different from the rice cake you see in Asian cooking.

“Another dish mentioned in ancient literature is vada. These fritters come in several forms, but all use lentils – washed, soaked and ground with spices, then lightly fermented and deep-fried and eaten with chutney. To date, Indian society loves vada for breakfast, as an accompaniment to lunch, or as a snack for afternoon tea. From street vendors to homes and temples, vada is still popular for its flavour and versatility." - Helly Raichura

This easy and nourishing lentil soup is a staple throughout the Middle East, and a popular start to the traditional Iftar feast after sundown throughout Ramadan.

"Feel free to add salad leaves to bulk this salad out, and if you only have bigger Lebanese cucumbers, maybe just give them a zebra peel before chopping into chunks." – Alice Zaslavsky

This impressive vegetarian dish is not only tasty but also light on the washing up, which is always a good thing!

“This is a vegan version of a famous raw lamb dish called kibbeh nayeh. Lentil kibbeh is very popular in Turkey and Armenia. The great thing with this dish is it can be made days in advance. If you plan on doing this I suggest leaving the lemon juice out and only adding it to the mix before serving," says Simon Zalloua.

“Another hummus recipe. Can you believe it? Chickpeas, tahini, lemon, garlic and salt. How hard could it be? It isn’t that hard at all, but as with so many simple foods, the care taken in the process is what makes the difference. To make your hummus better, soak the chickpeas in bicarb soda over 2 days, changing the water several times. Try to remove some of the excess skins that float to the top when cooked. Blend the chickpeas while still warm, without adding too much liquid at the beginning. Blend until your machine is about to die. If your machine dies too easily, buy a better one." – Joseph Abboud

These spicy lamb koftas by Matt Moran are simply divine. Paired with its delicious labneh and sumac tzatziki, it will have all your guests coming back for seconds.

"A well-seasoned rice dish that stands up by itself. Rice is seasoned with burnt butter and lemon, then finished with crunchy fried onions, plenty of fresh, fragrant herbs and a good squeeze of lemon juice and salt. Acidic, textural and moreish." – Ozge Kalvo

"Bolani consists of a thin dough that’s rolled out and then stuffed with a savoury filling. The most common filling is a mixture of seasoned mashed potatoes, onions and herbs, although there are many other variations. Once filled, the dough is folded over and sealed, then cooked on a chargrill or fried until golden and crispy." - Roya Moeen Recipe note: Begin this recipe at least 3 hours ahead. This recipe is by Roya Moeen.

“Pakoras are normally made when friends come over or during the monsoon months when it is rainy outside. They make light and delicious work of the odd assortment of vegetables left in the fridge.” – Anjum Anand

This vegetarian pilaf recipe is perfect for a nourishing, midweek meal.

Flavour and texture are key for Yotam Ottolenghi, who uses up stale pita to create a classic Middle Eastern dish that is sure to satisfy. You'll need to soak the chickpeas for at least 8 hours before you begin.