A chance to sample real Syrian Food by a Syrian refugee who is set up his own restaurant. Come support this pop up so he can support his family!

This Thanksgiving dish, can be side, a main vegetarian grain dish or an autumnal salad It's so versatile, Try it today!

The two most versatile dips you will ever make - Muhammara (Red Pepper) & NaNa Wa Jorz (Mint & Walnut) Check out our really easy recipe!

Join us for an exclusive cultural journey into Pakistan; an evening’s immersion into the rich sights, sounds & tastes of the Punjab.

The most versatile dip or spread. Very popular as a condiment that used for wraps, soup or dolloped on steak too

Our lovely friend Victoria Stewart, overheard our story in a co-working space and every since has been keen to have this featured. Read about how we started the business and the charities we support.

This hearty grain is so versatile and a firm favourite or our clients. By using this grain we help support a baker in Aleppo who uses the funds to bake bread for displaced people in his city.

The Hampstead Kitchen hosted a special evening for beautiful Jewish & Muslim women. Read about our evening & more about the great organisation Nisa-Nishim.

Our version of the classic Eton mess with our twist of pomegranates, rose water infused cream and pistachios. So simple to tumble together but will leave your guests wanting for more.

An Iraqi chicken recipe by Christiane Amanpour from the Cookbook "Share" that celebrates our common humanity

Asparagus is only here for a short season, and we love to chargrill ours and add to salads, grains or simply serve with Halloumi.

Turkish version of warm chickpea puree drizzled with olive oil & toasted pine nuts. You will ditch the shop bought hummus forever!

Meeting entrepreneurs of the future at a YPO Network & talk evening in Hampstead. Find out about the organisation & what we got up to.

Perfect for the May weekend or any weekend for that matter. Just add some good friends and you have the perfect feast.

Find out about our recent trip to a unique pop up called "Palestine on a Plate" hosted by Joudie Kalla - one of the best food pop ups I have been to. Check out my favourite dish I sampled and the Za'atar Chicken.

The easiest of salads, with sweet figs, rocket and salty feta topped with walnuts. It's ideal to serve with Spring lamb or to have on it's own. Why not give it go!

A one off event collaboration between The Hampstead Butcher & Hampstead Butcher & Provider to create the perfect roast.

We call it Royal, as we cook this at least twice a week for our favourite King. No measurements, just a swirl of garlic, lemon & essential spices and you are well on your way to impress.

The concept of sharing is present in both my business & personal life. I have been a “Superhost” for Airbnb. Find out how I became the face of their campaign.

Marinate for 24-36 hours for best results, can’t wait that long, add more lemon juice to accelerate the marinating process

This light and creamy mousse is an instant people pleaser, we add a little bite with chopped pistachios as the perfect topping.

This recipe uses the delicate quail. We stuff the small bird with fragrant spices, fruits and nuts and serve with bread or rice. The left over meat can also be used to stuff pastries or samosas.

This is an Ottoman chicken dish and is mainly eaten around the summer months, served simply with Orzo or any small shaped pasta. I like to serve mine with a green salad, sprinkled with pomegranates and orange blossom water dressing and olive oil.

Baklava is a loved by all! It is a sticky,sweet pastry topped with pistachios, what more could you ask for? Do Baklava The Hampstead Kitchen way and sprinkle rose petals over yours for that added drama! .

Get your exclusive invite to the Chefs table, select your favorite picture of our food, and describe why you love it, and we will cook it specially for you. Come & find out more details.

The Hampstead Kitchen opens its doors to all our clients & followers. We will be sharing our best selling recipes & sending exclusive invites to food events.

This salad is so easy, and the dressing so fragrant and unusual it will leave you guests wondering what it is. No one ever guesses, make it and see if you friends and family can smell the magical ingredient.

The Hampstead kitchen hosted its first Mezze master class event in the beautiful backdrop settings of little Venice, it was a great hance for guests to gain an expert insight in to how Mezze is prepared and presented.

Nowruz is the name of the Iranian (Persian) New Year and marks the First day of Spring. It has been celeberated for more than 3000 years. Nowruz consists of two words: Now ( "New") and Ruz ( "Day"), meaning a New Day has begun. Check out photos from our Social that we hold every year now.

This started as a joke between friends but now has been in full swing for the past 5 years. We celebrate all the classic food from the Punjabi region from Lahore to Delhi. We also create a punjabi playlist and get the party started in style. Note if you are thinking of coming next year stretchy pants are a must. Check out our menu & pics from this year.

A beautiful bright dip to be enjoyed with pitta chips in the summer or with a beautiful roasted leg of lamb. It's so easy to make. A lot of people make Beetroot Houmous already but I like this as its lighter and the yogurt gives a great sour taste against the sweet beetroot. Give it try and let us see how you get on.

We hold this event every year to celebrate the blessed month of Ramadan with friends from every community. This year we had Christians, Catholics, Hindus, Sikhs, Buddhists and even those who didn't belong to any particular faith. Regardless of race, colour & religion this is an opportunity for guests to get an insight to how we break out fast & of course enjoy a meal with us.

We created a dish from 14 of the middle eastern countries. Egypt, Palestine, Israel, Qatar, Oman, Jordan , Syria, Kuwait, Saudi Arabia, UAE, Yemen, Iran, Bahrain & Lebanon.

One regular basis we get asked to cook for weekly family get togethers. Sharing food with family & friends on one table is the best kind of pleasure.

A sweet unusual pudding enjoyed by our clients, no one guess the unusual infusion. It’s hard to describe this heavenly dessert. But for those that try it for the first time, they often say its the best dessert they have had and there is nothing similar to it. We have cooked it for a royal family, who loved my take on it so much, they made sure their head chef contacted me for my recipe. This was a honour especially knowing that they regularly had this dessert at their palace.

We were asked to hold their annual summer social for a charity called The Food Chain to help raise funds. Little did we know one of the patrons would be Jay Rayner. Naturally we were very nervous but

West ELM invited me to come and use their lovely tableware to showcase our lovely Mezze. We both thought lets throw in a styling workshop to show people how to pick the right plates, cutlery & glasses for a dinner party. I am in love with this store, all the plates you see are from their store enjoy. I currently have over 30 bowls from this beautiful store. See what we got up to

How do you pick the best photographer for your food? Hmmm just invite a few to sample your food and see who best captures what you are trying to create. We invited them to see how they would capture our food after trying it out. We let them play around with the food and the dishes, and in the end we chose one based on her organic & authentic feel. See what you think.

Muhammara - Roasted butternut squash dip with tahini - This dip is so easy to make and way better than houmous. Its not that I don't like houmous I love it, it's just that its nice to create something that will wow your friends right. I love the colour of this dip and it's a crowd pleaser. I serve this with baked pitta chips.

A unique opportunity to step into Anissa's kitchen to teach me my favourite Syrian & other Levants dishes. I w

Cooking with produce from another country is always exciting. you never know quite how its going to taste or turn out. I was asked by family & friends to recreate a typical Persian & Middle Eastern banquet.

1 day, 3,500 people, 25 chefs & 22,000 dishes. We teamed up with Tayyabs in Whitechapel who are known not just in London but around the world for their signature lamb chops, Richard Turner the brains behind Meatopia loved their lamb chops so much thats they asked us if we could create these at the Festival.

This is now referred to as the Magic dip, and is loved by everyone. Its versatile and goes with everything particularly lamb. I learned this dish from Ariana Bundy’s book “Pomegranates & Roses” Best Persian cook book. This dish dates back to the 11th century and has even been mentioned in the poetry of Naser-e-Korow. This dish was named in honour of Poorandokht , a sassaninan queen.

A firm favourite of my original clients, who still love making these. So easy to make, actually I only believe in simple recipes. try this out and see for yourself how amazing this is.

We get asked all the time how to do this. We go through an average of 40-50 pomegranates a week. They are integral to making our food both taste & look colourful.

The lovely Dana from Arganic invited us to cook some Persian dishes using her beautiful argan oil at Maltby Street Market. We often do collaborations keep posted to see where we will pop up next

Forget doritas and salsa, this nibble, mezze or canapé whatever you want to call it is so versatile. This was created by chance for a Super Bowl party and became a firm favourite with our clients and friend. Go on give it a try.

A group of successful female entrepreneurs wanted to host a networking event in Maida Vale. They couldn't find a venue so we created this event for them, this was open to all women based in North London in the creative design sector. We know regularly host such events which are easy to attend watch out for tickets and more information. Check out what we cooked on the day.

Think of a beautiful shortbread filled with grey dates & nuts. This is so easy to make and something unusual to ave as a afternoon tea. This goes really well with a mint or cardamon tea or arabic coffee. Try it with a few different filling, we love them both hot & cold. What will you eat yours with.

This social was a feast for all the senses, sights of a arabesque setting with a our smell of frankincense from Oman and Middle eastern music being played in the background. Lanterns and lamps lit all over the garden with fabrics draped to create aBedouin styled tent. This was liked so much on social media that we now offer this as a setting for our clients and have done 12 weddings in this style.

This was the first time we attempted to miniaturise our food. Not a easy feat as we are used to creating food with abundance to be enjoyed. This was such a huge hit and now our canapés are called mezzapes by out clients. Not quite bite sized but tasty and filling to be considered as a mini meal. Check out how we make our mezzapes in our Recipe page.

This recipe is the most requested recipe from my clients, as the chicken is chargrilled it’s brilliantly tender and juicy inside guaranteed.With this foolproof recipe you will never have dry, bland chicken ever again.

Once a month we invite 6 guests to join us at our Founders actual kitchen table, where the business started. Guests around the table vary from journalists, chefs, bloggesr and anyone who follows us on social media. This is held once a month, and its complimentary and by invitation only. Who knows you might be lucky to get an invite soon.

The most amazing vegetarian for ever. a beautiful plate of the most interesting little mini bowls of rice, lentil and various vegetarian dishes, alls pisces in their now unique way. This was a private social & a mini masterclass

A Sea Bass recipe so easy that will impress anyone you cook it for. We love this as its a real crowd pleaser, and we also love that none expects salmon when we are cooking for our clients. We do love salmon, but just want to give something investing to our lovely clients. They love asking about this recipe so here it is finally, you can leave me in peace. In fact this is the reason I started this blog because of my lovely followers & clients. Here goes...