For the past couple of years, Middle Eastern cuisine has been having a major moment.

And we are all luckier for it.

No longer does the spice mixture of ras el hanout prompt a quizzical look. We now talk knowledgeably about the best brand of tahini. And we think nothing of whipping up our own hummus at home.

The new “Honey & Co. at Home: Middle Eastern recipes from our kitchen” (Pavilion), of which I received a review copy, adds to that narrative by providing a wealth of tempting accessible recipes. The book is by husband and wife chefs, Sarit Packer and Itamar Srulovich, who own the Israeli-influenced cafe, Honey & Co. in London.

As alums of Yotam Ottolenghi’s renowned London restaurants, their recipes spotlight seasonal ingredients, but are even easier to make at home. Try your hand at everything from “Yemeni Lentil Meatballs” and “Cold Yogurt and Pomegranate Soup” to “Lamb Chops with Rocket, Figs and Walnuts” and “Tahini Cake with Lemon and White Chocolate.”

“Chicken in Plums and Sweet Spice” is a Middle Eastern version of a tray bake.

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