Mirza Ghasemi-Style Smoked Eggplant and Tomato Mezze
Mirza ghasemi is the smoky pride of northern Iran's Caspian coast — eggplants charred until their flesh collapses int...
Hieromartyr Athenogenes, Bishop of Heracleopolis
Hieromartyr Athenogenes, Bishop of Heracleopolis
Mirza ghasemi is the smoky pride of northern Iran's Caspian coast — eggplants charred until their flesh collapses int...
Mercimek köftesi is Turkey's great meze of the fasting table — soft, savory patties of red lentils and fine bulgur, k...
Gheymeh is one of Iran's beloved stews — traditionally built on small cubes of meat, but the yellow split peas were a...
Adas polo layers tender brown lentils through fluffy saffron rice, then studs the whole thing with sweet dates and ra...
Āsh-e reshteh is the great green soup of Persia — thick with chickpeas, kidney beans, and lentils, threaded with whea...
Adas bi hamod is a Lebanese sour lentil soup, traditionally finished with olive oil and a flood of lemon. Even withou...
Most tabbouleh is mostly parsley. This one keeps the avalanche of herbs but folds in soaked-not-cooked brown lentils ...
This is a tray of soft potatoes and chickpeas, blanketed in a thick, spiced tomato sauce and baked until the edges ca...
Across the Levant, ful is breakfast, supper, and everything between — earthy stewed beans you scoop up with bread unt...
This is a strict-day plate that asks nothing of the stove. Fine bulgur is soaked cold until tender, then tossed with ...
This is Egyptian comfort in a bowl — red lentils cooked down to a creamy, golden soup, then loaded with ribbons of Sw...
Freekeh is young green wheat, fire-roasted while still soft so the grain keeps a smoky, nutty chew that ordinary bulg...
Bissara is breakfast for working people across northern Morocco — a thick, velvety purée of dried split fava beans, s...
Harira is the soup that breaks the fast across Morocco — a thick, tomato-stained pot of lentils and chickpeas laced w...
Turşu (also written torshi, turshi, or tursija) is the preserved vegetable condiment of a huge region — from Iran thr...
Manakish is breakfast across Lebanon, Syria, Palestine, and Jordan. A thin, round flatbread baked with a topping of z...
Fatteh is the Middle Eastern art of layering crispy bread with saucy things on top, and it is one of the most textura...
Fattoush is the great Levantine bread salad — torn pita mixed with tomatoes, cucumbers, radishes, and herbs in a suma...
These are the sweet, dense, energy-packed bites that get you through the long services of Holy Week when your body is...
Baba ghanoush is the smoky, silky cousin of hummus — roasted eggplant mashed with tahini, lemon, and garlic into a di...
Traditional kibbeh demands lamb, but this Lenten version is built on a shell of fine bulgur and a filling of walnuts,...
Tabbouleh is a parsley salad with bulgur wheat, not a bulgur salad with parsley. This distinction matters enormously....
Ful medames is the breakfast of Egypt, eaten by millions every single morning, and it is one of the most ancient prep...
Koshari is the national dish of Egypt — a magnificent, chaotic pile of rice, lentils, macaroni pasta, and chickpeas, ...
Red lentil soup is one of the great gifts of the Middle Eastern kitchen to the fasting table. It requires no oil at a...
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