I wanted to showcase the authentic Egyptian cuisine, using contemporary twists and techniques to re-imagine traditional components like bessara, dukkah and taro. “It’s simply Egypt on a plate”. Memories of bessara served when meat was scarce, slow cooked lamb as a celebratory feast with families gathering around a floor tray and his grandmother’s taro inspired this dish, which presents taro in sheets and sous vide lamb with textures of dukkah.