"This recipe came from our neighbour Mona, who grew up in Hama in Syria, her childhood home built along the river. A wonderful cook, she would make this layered dish whenever she came to one of our gatherings. It has lived on in our spreads ever since." - Karima Hazim Chatila & Siline Tabbouch

"Mum’s tarator has a large handful of finely chopped parsley tossed through it, which gives it a freshness and a rustic texture that works so well against the fried cauliflower. Although traditionally the tarator is served in a small bowl beside the cauliflower; we like to drizzle it all over the pile of golden fried florets and scatter with a generous pinch of Aleppo pepper for an extra smoky crunch." - Karima Hazim Chatila & Siline Tabbouch