Sumac Terrace

A smooth chickpea and tahini dip, loosened with lemon and a little of the chickpea liquid, served with warm pita. A house starter for the middle of the table, finished with olive oil, sumac and parsley.

A chopped salad of lettuce, tomato, cucumber and herbs, tossed with lemon, olive oil and sumac, with shards of toasted pita stirred in at the last minute so they stay crisp.

Roasted red peppers blended with walnuts, pomegranate molasses and cumin into a coarse, brick-red dip. Served with warm pita, with a thread of olive oil on top.

Red lentils simmered with onion, carrot, cumin and turmeric until they collapse into a soft soup, finished with lemon and a pinch of sumac. A warm bowl to start, with no cream.

Chicken thighs marinated with garlic, lemon, yogurt and warm spices, then grilled until the edges char. Served with a quick toum, the pale garlic sauce, and warm pita.

Ground lamb mixed with onion, parsley, cumin and allspice, shaped into kofta and grilled until just cooked through. A tahini-lemon sauce and warm pita sit beside them.

Thin slices of sirloin rubbed with cumin, coriander, paprika and allspice, roasted on a hot tray until the edges crisp. Piled with tomato, onion, parsley and a tahini-yogurt sauce.

A whole chicken rubbed with sumac, garlic, lemon and cumin, roasted over onions until the thigh is cooked through and the skin is browned. Torn flatbread catches the pan juices.

Brown lentils and long-grain rice cooked in the same pot, topped with a pile of onions fried in olive oil until deeply brown. A vegetarian main, finished with lemon and parsley.

Cod fillets rubbed with cumin, coriander, paprika and sumac, baked until the flesh just flakes, over rice cooked with slowly browned onions and pine nuts.

A tray of fine bulgur and ground beef, layered with a filling of spiced beef, onion and pine nuts, scored and baked until the centre is cooked through and the top is browned.

Peeled shrimp simmered briefly in a pan of garlic, tomato and ground coriander, finished with fresh cilantro and lemon. A quick main, with warm pita for the sauce.

Hollowed zucchini filled with a loose mix of rice and ground beef, simmered in a cinnamon tomato sauce until the rice is tender and the filling is cooked through. Finished with mint and lemon.

A simple yogurt and semolina cake, baked until golden, then soaked with a lemon and orange-blossom syrup. Almond slices on top. Sweet, not heavy, and best once the syrup has settled in.

Long-grain rice simmered in milk with sugar until creamy, thickened lightly with cornstarch and scented with orange blossom water off the heat. Chilled, with cinnamon and pistachios.