Ghillie Basan

Ghillie Basan is a food and travel writer. She is the author of Classic Turkish Cookery, The Modern Tagine Cookbook and Flavours of the Middle East.

Latest Articles from Ghillie

Semolina cake with poppy seeds
Food

Basbousa - semolina cake with poppy seeds

Basbousa is a popular Lebanese semolina and poppy seed cake with a zesty lemon drizzle.

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Lebanese bulgur and lamb patties (kibbeh)
Food

Bulgur and lamb patties

Kibbeh are bulgur and lamb patties found throughout eastern Mediterranean countries.

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Broad bean salad
Food

Broad bean salad

A traditional Lebanese salad of broad beans tossed in garlic and coriander.

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Creamy lentil soup
Food

Creamy Lebanese lentil soup

Crema shorba al-adas is popular with families throughout Lebanon.

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Prawn tagine with saffron, ginger and fennel
Food

Prawn tagine with saffron and ginger

Shellfish tagines like this prawn tagine are inspired by Andalusian cuisine.

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Spicy chicken tagine with apricots, rosemary and ginger
Food

Spicy chicken tagine

This chicken tagine is both fruity and spicy, and the rosemary and ginger give it a delightful aroma.

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Courgette and aubergine tagine with dates apricot
Food

Aubergine and courgette tagine

A gently spiced vegetarian tagine with apricots and dates.

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Filo pastry cigars filled with feta cheese
Food

Filo cigars filled with feta, parsley, mint and dill

These classic cigar-shaped pastries make popular snack and meze food.

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Courgette and feta fritters
Food

Courgette and feta fritters

Ideal for lunch, a savoury snack or a starter, these are tasty and versatile.

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