Mansaf, grills and the fire that never goes out

Stone-ground chickpeas, garlic, parsley and chilli oil.

Roasted red pepper, walnuts and pomegranate molasses.

Garden salad, crispy bread, sumac dressing.

Shish tawook, kofta and lamb chops over charcoal, with garlic toum.

Spiced lamb pressed into bread, crisped on the grill.

Lamb cooked in jameed over saffron rice with toasted almonds.

Upside-down rice with fried aubergine and cauliflower.

Warm Nabulsi cheese under crisp kataifi, soaked in syrup.

Milk pudding with rose water and pistachios.

Blended with fresh mint and crushed ice.