John Torode's Middle East

John begins his journey in Cairo, the largest city in the Middle East and the street food capital of Egypt. Then, he makes his own version of kofta with tabbouleh.

John is in Dubai to explore a food culture that developed long before futuristic skyscrapers appeared in the city. Later, he makes grilled fish with saffron potatoes.

John explores Wadi El Gamel, one of Egypt’s national parks on the Red Sea coast. He samples freshly roasted coffee and feasts on goat-cooked hot rocks.

John explorers the local cuisine in Luxor, an ancient city on the banks of the river Nile. He learns about a method of bread making that dates back to the pharaohs.

A local food expert gives John a tour of Dubai’s most authentic Middle Eastern eateries. Later, he makes his own version of a spicy potato cake.

John explores the cuisine in Aswan, a city where the food of the local Nubian people has influenced everyday eating. Then, he makes a dessert called Baklava.

John learns about the Middle Eastern influences found in Malta’s food scene. Later, he visits a friend’s farm to cook an iconic dish called imam bayildi.

John heads to Alexandria, one of the great cities of the ancient world and still the largest on the Mediterranean. He visits a bustling fish market and a famous bakery.

John samples the traditional cuisine in Bahrain’s food markets. Later, he prepares bread in a kebab shop and makes a dish using spiced mined lamb.

John reflects on the diverse and delicious food he has tasted on his Middle Eastern adventure. Then, he makes one final recipe of Egyptian-style falafel.