Gazelle horns is a very delicate and simple Algerian pastry. We are very fond of these in my family. These small North African pastries are made of a shortcrust pastry, filled with almond paste and then dipped in sugar (or, better still, honey) syrup, flavoured with orange blossom water and dusted with icing sugar.
A lovely chocolate Victoria sandwich cake that is light and easy to make. Make sure you use 100% unsweetened cocoa. You can use other fruits instead of strawberries - cherries or raspberries work a treat.
This polenta pancake has its roots in Native American cuisine, and has been called loads of names over the years - hoecakes, Shawnee cakes and ashcakes, just to name a few. Serve hot with honey and butter for a unique breakfast treat.
An unusual twist on classic roast chicken, this recipe makes the most of the flavour of the fresh fruits.
A fabulous Middle Eastern salad featuring pitta bread and fresh herbs. I learnt this from some Lebanese friends, so it is authentic!
A delicious Palestinian dessert that everyone will love. Finely chopped filo dough is blended with clarified butter, pressed into a tin, topped with a layer of creamy sweet cheese, baked and then drenched in a rose water syrup.