Grape leaves rolled around lemony couscous and pine nuts, set around a bright salad of diced tomato and mint, with lemon wedges for squeezing over.
Vine leaves rolled around herbed rice with golden currants and pine nuts, scented with dill and lemon peel. Tightly packed and good eaten cold.
A dense slab of pressed red lentils dried with sun-dried tomato, pumpkin seeds, parsley and cracked coriander. Coarse-textured, keeps well, snaps into pieces.
Apricots, chickpeas, roasted carrot and green olives slow-cooked in a tagine, spooned over couscous and scattered with toasted almond slivers.
Thick-cut sweet potato fries, crisp at the ridges and soft inside, served with a glossy cashew cocktail sauce of tomato and brandy, flaky salt and parsley.
Aleppo-style muhammara, coarse-ground roasted red pepper and walnut, looped with pomegranate molasses and finished with walnut halves, Aleppo pepper and parsley. Sesame crackers alongside.