Nawal Nasrallah is an Iraqi award-winning food writer specialised in Arab food, and author of the definitive cookbook on the Iraqi cuisine Delights from the Garden of Eden.

Ingredient 7 large white onions Boiling water 200 grams ground lamb 100 grams ground lamb fat 2 cups short grain rice 1 tomato, finely chopped 1 small onion, finely chopped 4 crushed garlic cloves ...

6. Remove the lamb from the stock and reduce the jus to a thickened texture. Reheat the lamb in the reduced sauce. Place the flatbread on the plate and then place the lamb and the sauce on top ...

Besides the Iraqi dishes close to her heart, Al-Saigh features recipes from other Middle Eastern countries in Souk to Table. “They’re all unique. The Middle Eastern region isn’t just one blob.