The chef secrets for hints for perfect food from the region :
Cumin : is the main ingredient in all of his recipes .For middle east, it is a salad made out of chopped tomatoes, pomegranate seeds and red onions. It’s got pomegranate molasses in the dressing, It’s very sharp and crunchy, one of the freshest things .
For Morocco, it is filo pastry cigars that are stuffed with walnuts and almonds, then fried and glazed with lemon icing and some saffron, so they just look stunning for party.
Tunisia is all about spices and fish. It has a lot of Italian influence. he dose seafood pasta with tonnes of seafood, prawns and calamari and fish and with green harissa – which is green chillies, parsley, coriander and garlic and drizzle that on top.
In Turkey, a fantastic vegetable dish. fresh vegetables , aubergines and courgettes and tomatoes, parsley and coriander, everything fresh then lightly fry the vegetables and mix them with yoghurt so it was is a salad of mixed vegetables and yoghurt and herbs.