A new twist to afternoon tea in Al Quoz, Dubai

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  Tanzanian Mandazi, a dish that originated in Eastern Africa in the Swahili coastal areas of Uganda, Kenya, Somalia and Tanzania meets selection of Lebanese jams.

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  A Lebanese Asrouniyeh classic biscuits topped with Lokum known as 'bascott w raha' being passed around.

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  A convivial atmosphere warms the rest of the afternoon as lgaimat, sago seed dessert and dates adorn a regional table.

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  Traditional Levantine coffee forms an integral part of every Asrouniyeh. All photos by Antonie Robertson / The National

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  An endless table does the generosity of Middle Eastern food culture justice.

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  Food sparks up conversation between all.

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  'Kaak asrouni' is the base to every spread from pomegranate-infused labneh to Picon cheese.

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  Green Almonds in their raw state spark the curiosity of many and instruction is given on how to consume them.

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  English Scones find a Khaleejie friend in the form of 'chebab' and Emirati pancake.

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  The Carton co-founders, Jade George (Center) and Rawan Gebran (Pictured behind Jade) welcome visitors with coffee.

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For the past three weeks, the ritual of afternoon tea has been given a new twist in a warehouse in the Al Quoz district of Dubai.

Called “asrouniyeh” after a Levantine tradition, it is an open invitation for the public to bring along a dish that represents an afternoon snack in their own culture and share it with others.

The project, hosted at the Jamjar gallery, is the basis of the next issue of The Carton magazine, which examines the culture of the Middle East through its food.

Published quarterly, The Carton was founded in Beirut by Jade George and Rawan Gebran, who turned an apartment in the city into what they called “A Happy Ideas Factory.”

For the past two years they have brought their experiment to the UAE, using the Jamjar as a base to work on their next issue. Participants were invited not just to bring a taste of food but also their own diverse origins.

Next Wednesday is the final session of Asrouniyeh to be followed by the publication of the next issue. The kettle is boiled at 4.15pm.

* Antonie Robertson