Herby lamb pastries with a yoghurt sauce and pine nut oil, and moreish Levantine flatbreads topped with labneh for dipping and snacking

When thinking about why I love Lebanese food so much, I’m tempted just to list some of that cuisine’s big hitters: the crunchy kibbeh and creamy hummus, the fresh fattoush and herb-crammed tabbouleh. Pilaf and pine nuts, fried falafel and sweet knafeh … This is food I can eat every single day and never be bored with. It’s food to scoop up, to share and often to tear, and always to keep coming back to time and again.