The Life of Loi: Mediterranean Secrets

The Abrahamic Family House in Abu Dhabi; author Hanan Sayed Worrell; cooking fattet al makdous, a special stuffed aubergine dish.

Innovative Middle Eastern appetisers made with olive oil; Emirates Palace; chef Jack Jarrot's lamb rice dish topped with gold flakes.

Exploring the similarities between Greek and Emirati cuisine; moussaka; spanakopita gratin blends Middle Eastern and Mediterranean flavours; a vegetarian moussaka and spanakopasta dish.

bu Dhabi's fish market; grilled sea bass with Emirati spices; cooking aboard a boat while exploring the Abu Dhabi archipelago; sea bass with Greek herbs.

Mina Fruits and Vegetables Market in Abu Dhabi; marinated kale fattoush; Gracia Farm; Abu Dhabi-thermo salad.

Diving into the vibrant flavour of the Emirates; chef Abu Halab prepares Kamoon Tower and a quick baba ghanoush; traditional lamb stew called thareed; skewered grilled chicken.

The Middle East's rich coffee culture and traditions; the cultural significance of Gahwa, traditional Emirati coffee, and how it's prepared; early morning Emirati classics at Al Fanar Restaurant; Greek-style coffee cake.

MouzMari short ribs; grilled meat; Loi creates her own take on short ribs.

Mandi, an Emirati dish that combines rice, meat and spices cooked over a pit; goat youvetsi and marinated chicken.

Different types of dates grown at the Al Ain Oasis; croquettes with dates and feta; a healthy salad with dates; feta-date parcels.

Saffron hummus cauliflower; a unique bucatini dish; lentil hummus and special pasta dish, sioufihta.

Chicken madrooba; chebab, a traditional Emirati pancake; chicken with orzo and Greek pancakes.

Learning about the cultural significance of camel milk in Emirati history at a camel farm in Al Ain; sambusak with lentils; a fresh herb omelet made with creamy camel milk.