Section

Recipes

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Recipes

Low FODMAP Lemon Chicken and Rice, With Garlic Flavour and No Garlic

The hardest part of eating low FODMAP is that onion and garlic start almost every savoury dish on earth. Infused oil solves it, because the troublesome part does not dissolve in fat.

Aug 12, 2026/3 min read

A pan of lemon chicken and rice scattered with herbs

Recipes

Knafeh Without Semolina or Kataifi: A Gluten-Free Version Worth Making

Both classic knafeh shells are wheat. Rebuilding the dish gluten free means rethinking the top layer entirely, and rice-based kataifi plus a coarse cornmeal crust gets remarkably close.

Aug 11, 2026/3 min read

A round of knafeh topped with crushed pistachios, one slice lifted to show the cheese

Recipes

A Gluten-Free Sourdough Loaf That Is Actually Bread

Wild fermentation does something for gluten-free bread that yeast cannot: flavour, a softer crumb, and a loaf that keeps. It takes five days to start and about twenty minutes of work a day after that.

Aug 11, 2026/3 min read

A dark round sourdough loaf cut open on a board to show an even crumb

Recipes

Kibbeh Without Bulgur: The Potato and Rice Version Levantine Kitchens Already Make

Kibbeh is defined by bulgur, which is cracked wheat, so the gluten-free version has to be rebuilt rather than substituted. The good news is that the rebuild already exists in the region's own repertoire.

Aug 11, 2026/3 min read

A baked tray of kibbeh scored into diamonds, deep gold on top

Recipes

Chickpea Socca as a Pizza Base: Two Ingredients, No Flour Blend

Most gluten-free pizza bases are elaborate reconstructions of wheat. Socca is not pretending to be anything. Chickpea flour and water, rested and baked hot, gives you a crisp, sturdy base in half an hour.

Aug 11, 2026/3 min read

A golden chickpea socca in a cast iron pan, blistered at the edges and topped with tomato and basil

Recipes

Buckwheat Tabbouleh: The Bulgur Swap That Does Not Taste Like a Compromise

Tabbouleh is a parsley salad with a little grain in it, not the other way round. That makes it one of the easiest Levantine dishes to take gluten free, provided you pick the right grain.

Aug 11, 2026/3 min read

A bowl of bright green parsley tabbouleh with diced tomato and grains visible through it

Recipes

Kitchari: The Sattvic One-Pot That Ayurveda Treats as Medicine

Rice, mung dal and ghee, cooked soft and spiced gently. In the pranic and sattvic traditions it is the reset meal, and the reasoning behind it is more practical than mystical.

Aug 11, 2026/4 min read

A bowl of golden kitchari topped with melting ghee and coriander

Recipes

Traditional Emirati Food: What It Is, and Why You Rarely See It

A cuisine built by pearl divers, date farmers and traders across the Indian Ocean. The spicing came by dhow, the technique came from scarcity, and almost none of it is served in restaurants.

Aug 10, 2026/3 min read

A communal platter of Emirati machboos with dried limes and dates

Recipes

Keto Shawarma Bowl: The Spice Does the Work, Not the Bread

Shawarma seasoning was never the carbohydrate. Roast chicken thighs and cauliflower hard, build a garlic sauce that is not thickened with anything, and the bread turns out to be optional.

Aug 10, 2026/3 min read

A shawarma bowl of spiced chicken and roasted cauliflower with garlic sauce

Recipes

Palestinian Food: A Guide to the Dishes, Regions and Rules

Not a single cuisine but several, split between coast, hills and desert. What defines it, which dishes matter, and why so much of it is built on olive oil, wheat and the seasons.

Aug 9, 2026/3 min read

A platter of musakhan, roast chicken over sumac onions and flatbread

Recipes

Gluten-Free Za'atar Flatbread That Actually Bends

Most gluten-free flatbread cracks the moment you fold it. Psyllium husk is the fix: it does the job gluten did, holding gas and staying pliable, and it costs almost nothing.

Aug 9, 2026/3 min read

Za'atar flatbreads on a cloth, one torn to show a soft crumb