Bedouin

I’m sat cross-legged on a goat skin rug, drinking sage tea brewed from leaves that we foraged a few hours earlier. The fire next to us crackles away as Ali, tall and slender, stirs a huge pot of vegetable stew. It’s swiftly served on a huge communal plate and we eat the traditional way – using our hands andkhoubz(Middle Eastern flat bread) to soak up the delicious juices.