Masterclass: The Plant-Based Levantine Table

Fattoush (Lebanon): A bright and crunchy salad of crisp toasted bread, fresh vegetables, and a tangy sumac dressing—a dish that turns simple ingredients into something special.

Mutabbal (Syria): Smoky roasted aubergine blended with tahini and lemon, creating a creamy, flavour-packed dip that’s a staple of every Syrian table.

Maqluba (Palestine): A stunning upside-down rice dish layered with spiced vegetables and toasted nuts, made for sharing at celebrations and gatherings.

Baklawa (Across the Levant): Flaky pastry filled with nuts and drizzled with fragrant syrup—this a classic dessert shared during festive occasions.

Allergens: Tree nuts, sesame, gluten

About the Chef

Omama Zankawan is the founder of Omama’s Kitchen, where she shares the rich, comforting flavours of Syrian and Levantine cuisine. Inspired by her mother’s home cooking and her hometown of Homs, she creates dishes that bring people together through warmth, storytelling, and generosity.

Her cooking celebrates simple, seasonal ingredients—fresh herbs, vegetables, and spices—alongside cherished family recipes and modern twists. While rooted in Syrian traditions, her menus reflect the shared food culture of the wider Levant.

Omama is a graduate of the Food Power programme at The Entrepreneurial Refugee Network and a recipient of the Food Power Street Food Showcase Award and Kerb’s Streets Ahead Grant. She has hosted supper clubs with Beytna for Refugees and New Horizon Youth Centre, and taught at Mercato Metropolitano and the Nourish Hub.

For Omama, food is more than nourishment—it’s a joyful way to share culture, celebrate heritage, and welcome others into the heart of a Syrian home.