Hieromartyr Dionysius the Areopagite; Martyrs Rusticus the Presbyter and Eleutherius the Deacon; St John the Chozebite, Bishop of Caesarea
Hieromartyr Dionysius the Areopagite / Martyrs Rusticus the Presbyter and Eleutherius the Deacon / St John the Chozebite, Bishop of Caesarea
Mujaddara may be the single most iconic Orthodox fasting dish in the world. Across Syria, Lebanon, Palestine, and the...
This is a one-pan braise that marries firm white cod with chickpeas in a spiced tomato sauce — cumin, coriander, and ...
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 ...
Traditional hummus calls for tahini and olive oil. Remove them and you still have something worth eating — just chick...
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