Overview

SOHAILA More than a cookbook, Sohaila is a celebration of food, community and the power of opportunity. Rooted in the vibrant, Middle Eastern–inspired flavours of Sohaila and Fat Macy’s, this beautiful collection brings the spirit of our Shoreditch restaurant and thriving catering kitchen straight to your table. Expect generous plates, bold spices and achievable recipes designed to be shared — from colourful mezze and fragrant rice dishes to slow-cooked feasts and irresistible sweets. Each dish is packed with warmth, heritage and the joy of gathering together. But this is also a story. What began in a hostel kitchen grew into a thriving restaurant, training academy and supportive community — a place where skills are nurtured, confidence grows and new futures begin. Through mentoring, teamwork and shared meals, people gain the experience and stability needed to move into secure homes of their own. With stunning photography and deeply personal storytelling woven throughout, Sohaila is about more than what’s on the plate. It’s about connection, dignity and the belief that food can nourish far beyond the table. At its heart, this is a book about creating a lasting sense of home — for everyone.

Full Product Details

9781610369503

Table of Contents

Reviews

“A beautiful book for a brilliant cause. Fabulous photographs and irresistible Middle Eastern recipes you’ll want to cook and eat again and again.” — Mark Hix, MBE, chef, restaurateur, and food writer “Wonderful recipes from a fabulous restaurant. I’m overjoyed about this book!” — Diana Henry, award-winning food writer “Sohaila, the restaurant, is a small, welcoming place where the vibrancy of the food is reflected in the warmth of everyone who works there. And this book continues the theme: a thing of generosity, wonderful achievable dishes—and love.” — Marina O’Loughlin, journalist, writer, and restaurant critic “Beautiful recipes to share from Sohaila, with stories from some of the people they have brought forth. A true gem of an initiative, restaurant, and now finally a book.” — Dorothy Porker, author and food critic

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