Hieromartyr Athenogenes, Bishop of Heracleopolis
Hieromartyr Athenogenes, Bishop of Heracleopolis
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...
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...
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, ...
Mujaddara may be the single most iconic Orthodox fasting dish in the world. Across Syria, Lebanon, Palestine, and the...
The red lentil version of mujaddara cooks faster and has a creamier, more porridge-like texture than the classic brow...
Mussakhan is Palestinian comfort food at its finest: a mountain of deeply caramelized onions seasoned with sumac and ...
Muhammara is Aleppo's gift to the mezze table — a thick, brick-red dip of roasted red peppers, toasted walnuts, and p...
Fatteh is the ultimate pantry-raid meal: crispy torn bread, warm spiced chickpeas, a tangy tahini sauce, and toasted ...
Fattoush is the Levantine bread salad — crispy pieces of fried or toasted pita tossed with fresh vegetables and a bri...
Falafel is fried chickpea patties — crispy, deeply herbed, and one of the most satisfying fasting foods in existence....
All the warmth and spice of classic shakshuka — cumin-spiked tomato sauce, smoky peppers, a hit of harissa — but with...
Real hummus — the kind eaten daily across Syria, Lebanon, and Palestine — is made from dried chickpeas, not canned. T...
Stuffed grape leaves — warak enab in Arabic — are one of the great shared dishes of the Eastern Mediterranean, found ...
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