gk-gravityexport-lite domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /data/40/0/131/109/783598/user/802494/htdocs/anissahelou/wp-includes/functions.php on line 6121pixeletc domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /data/40/0/131/109/783598/user/802494/htdocs/anissahelou/wp-includes/functions.php on line 6121
20 Oct
Next month, I will start my stint as chef-in-residence at Leighton House as part of their Nour Festival. My first session will be about essential Middle Eastern ingredients and I can’t think of one that has gone more global than za’tar. Some of you may say pomegranate syrup, others labneh and others tahini. You may all be right up to a certain extent but I still think that za’tar is the one that is the best known and the most used by western chefs and foodies.
