Greg Malouf

You too can make the pita-topped creation that combines layers of chickpeas, meat and yoghurt for a deeply comforting result.

A simple vegetable dish that somehow has everything you could want: sweetness, savoury elements and comfort.

"Lamb rubbed with spices and cooked slowly is quite a traditional preparation in the Middle East,” says Greg Malouf. “Served with moghrabieh, giant couscous, this is a great dish to put in the middle of the table with some yoghurt and away you go.”

A Persian-inspired dish of braised duck with walnuts and pomegranate forms the filling for this ultra-comforting fillo pie.

Greg Malouf's take on ful medames, with the addition of creamy burrata.

Lebanon's dish of fried cauliflower - zahra maqlia - gets a contemporary twist from chef Greg Malouf.

Australian Gourmet Traveller recipe for Melting salmon in fragrant salt, tarator style

Australian Gourmet Traveller Turkish side recipe for pickled onion rings in rose vinegar by Greg Malouf

Australian Gourmet Traveller Turkish recipe for milk pudding with labne, apricot and Turkish fairy floss by Greg Malouf

Australian Gourmet Traveller Turkish recipe for green olive, walnut and pomegranate salad by Greg Malouf