I am a lover of citrus. In all forms, shapes, colours and sizes. I never encountered a type that did not provoke, intrigue or interest. Citrus are seductive. The amount of times I was longing for a ‘missing element’ in food and then reached out for citrus juice, zest, or sweetness is more than I can remember. Luckily, my home country, Egypt, is graced with an abundance of citrus. Over the years, I have explored the many ways that citrus may be used. I have been inspired by the Sicilian method of making granita as I find the result to be achievable at home and the method straightforward. Here is how I make a Sicilian-inspired clementine granita when I am seeking a fresh and bright treat…

There are endless ways of stuffing the marvellous vegetable that is cabbage. I grew up eating cabbage rolls in Cairo in an intersection between Egyptian and Greek traditional styles. Following your craving, you may seek a different recipe. On a Saturday afternoon, I found myself longing for Egyptian cabbage rolls. Now, you may tell me…what do you mean by the ‘Egyptian style’? Surely, there isn’t just one way and I would agree. Let me explain to you what I am talking about. I am talking about the kind you will eat out of rectangular tin foil plates in the streets of Cairo. The kind that my grandpa, Papou, would sneak into the kitchen behind my grandma’s back with. The kind that is delicate and tender, with a hint of spice . Here is how I make mine when I am away from home…