Melbourne-based chef Greg Malouf grew up in a family whose longing for their homeland Lebanon was most often expressed through food. His childhood was filled with the noisy chatter of generations of women sitting around the kitchen table preparing Arabic dishes the way they've been prepared for centuries. Saha chronicles Greg's epic journey to the lands of his ancestors to explore its broad and influential cuisine and discover the roots of his culinary heritage. From desert kingdoms to sea castles, from citadels to souks, through olive groves and snow-capped mountain ranges, Greg, and his writing partner Lucy, unearth a dazzling array of traditional dishes as well as new culinary delights. The recipes in Saha are as rich and varied as the lands themselves. Enjoy traditional dishes such as Aleppo-Style Chicken Cooked on Coals, Armenian-inspired Slow Roasted Lamb with Red Pepper and Pomegranate Paste; a simple Bedouin Spinach, Lentil and Lemon Soup or the famous Mediterranean Red Mullet Cooked with Golden Spices. For dessert, try the legendary Rose of Damascus - crisp filo with Turkish delight ice-cream and toffee strawberries. Throughout their journey, Greg and Lucy were welcomed into the homes of fishermen, beekeepers, bakers, arak distillers, cooks and housewives and the book is filled with their heart-warming and evocative stories.