Middle Eastern cuisine is much more than a collection of dishes. It’s memory, migration, identity, and shared culture among diverse peoples. In our kitchen, we honour that richness by sharing the stories behind some of the dishes we serve. Here’s a taste of their origins and traditions.
Labaneh is a creamy cheese made from strained yoghurt, typical of the Levant region—especially Palestine, Lebanon, and Syria. With its mild tang and smooth texture, it’s often served cold with olive oil, pita bread, and a sprinkle of za’atar. A staple of breakfast tables and mezze spreads, labaneh has been part of daily life for centuries.
Knafeh is a beloved dessert across the Arab world, especially known in Palestine, Lebanon, Syria, and Turkey. The most famous version comes from Nablus in Palestine, where it’s made with soft white cheese, topped with crisp shredded pastry (kataifi), and soaked in fragrant syrup with rose or orange blossom water. Crisp on the outside, molten in the middle, it’s a dish of celebration and local pride.
Banitsa is a traditional Bulgarian savoury pastry made with layers of filo dough, eggs, and local white cheese (sirene). Baked until golden and crisp, it’s tender inside and often eaten for breakfast or special occasions. Many regional variations include spinach, pumpkin, or minced meat, showcasing its adaptability and popularity across the Balkans.
Halloumi is a cheese from Cyprus known for its firm texture and unique ability to be grilled or fried without melting. Traditionally made with goat’s and sheep’s milk, it’s widely enjoyed in Greece, Turkey, Lebanon, and other parts of the Eastern Mediterranean. Its salty flavour and springy bite make it perfect for salads or hot starters.
Babaganoush is a smoky aubergine dip made with tahini, lemon, garlic, and olive oil. It’s a classic part of the mezze tradition in Lebanon, Syria, Palestine, and Jordan. The name comes from Arabic and loosely translates to “spoiled father,” a playful nod to its comforting and much-loved place on the table.
Sabih is a sandwich that originated in the Jewish-Iraqi community. It was traditionally made for Saturday breakfast using cold, pre-cooked ingredients: fried aubergine, hard-boiled eggs, fresh salad, tahini, and a spiced mango sauce called amba. Over time, this humble meal evolved into a popular street-food pita sandwich, still deeply rooted in its original heritage.
Challah is a braided, slightly sweet bread from the Ashkenazi Jewish tradition of Eastern Europe. Made with white flour, eggs, oil, and sugar, it’s typically served on Friday nights and Jewish holidays. The braided shape is both symbolic and beautiful, representing unity and family. Soft inside with a shiny golden crust, challah is as meaningful as it is delicious.
Shakshuka is a dish of eggs poached in a rich tomato and pepper sauce with garlic, onion, and warming spices like cumin. It comes from North Africa—especially Tunisia—and spread across the Middle East and Mediterranean. Today, it’s a popular brunch or breakfast dish, served hot in the pan with bread to soak up every bite. The word means “mixture,” reflecting its rustic and flavourful nature.
Malabi is a chilled milk pudding, similar to panna cotta, made with milk, sugar, and starch, and delicately flavoured with rose or orange blossom water. It’s topped with syrup and often garnished with pistachios or shredded coconut. Its origins go back to ancient Persia, and it has become a classic dessert across the Middle East—from Lebanon to Turkey.
Falafel are crispy fried balls made from ground chickpeas or fava beans mixed with herbs, spices, garlic, and onion. They likely originated in Egypt, where they’re known as ta’amiya, and later spread across the Levant. Served in pita or as part of a mezze platter, falafel is hearty, plant-based, and deeply rooted in the culinary culture of the region.
As you can see, every dish we serve at Kukla carries more than just ingredients.
These are recipes with centuries of history, passed down through lands, generations, and cultures. In every hummus, every freshly baked bread, every delicate dessert, there’s a shared memory that connects families, communities, and traditions.
Middle Eastern cuisine is rich, complex, and deeply human.
It’s a blend of roots, celebrations, resilience, and care. *At Kukla, we honour that richness and share it with you just as it was passed to us — with respect, with love, and with the hope that you feel right at home.*