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Entries tagged with 'middle eastern'

The Palestinian Summer Feast: Salads, Flatbreads, and a Big Pot of Lamb

Anne Noyes Saini & Mark Rinaldi 7 comments

When Hasan Diab arrived in the U.S. more than a decade ago, it wasn't hard to find familiar street foods from back home: falafel, pita and even shawarma. But the fresh, spice-rich Palestinian home cooking he took for granted growing up in the Galilee was a rare treat here, usually available only in the homes of friends and family. More

Do You Dukkah? All About the Middle East's Addictive Blend of Nuts, Seeds, and Spices

Miki Kawasaki 9 comments

There are some spice blends that transcend the line between regional speciality and internationally beloved ingredient. Dukkah, the Egyptian nut, seed, and spice mixture that has recently found its way onto genre-pushing menus, is a prime example. More

How to Pair Beer With Middle Eastern Food

Mike Reis 1 comment

Bright, herbal, and generously spiced Middle Eastern dishes are wonderful with beer—if you choose the right bottles. Read this guide before you stock up. More

Tasty Lebanese Bites at Karam in Bay Ridge

New York Lauren Rothman 2 comments

Karam is one of the many small, independent shops and restaurants that make Bay Ridge so fun to visit: homey and familiar—even on a first visit—its excellent food is just one more reason to kick back and stay awhile. More

The Food Lab: For the Best Baba Ganoush, Go For a Spin

The Food Lab J. Kenji López-Alt 30 comments

I used to hate all things eggplant. Until I had my first taste of really great baba ganoush. It was made by a good friend of mine, an Israeli line cook who'd take time out of her afternoon to hover over the eggplants slowly charring over the open flames of the kitchen's burners, waiting until they were meltingly tender, before recruiting me to carefully peel them before she'd mix them up with lemon juice, tahini, garlic, and olive oil. The resulting dip was simultaneously smoky, savory, bright, and creamy...and I was addicted. More

What Makes Duzan's Foul Madammas So Damn Good?

New York Max Falkowitz 4 comments

Palestinian sandwich shop Duzan makes some of the city's best shawarma, but these days I'm all about their bean dip. More

Persian Comfort Served All Day at Cafe Nadery

New York Craig Cavallo 1 comment

In many ways, Cafe Nadery a gathering place inspired by and built around the Iranian heritage of the 21 people who own it. The café is a venue for readings, live music, film screenings, art exhibits, lectures, and fora. It just so happens they serve breakfast, lunch, and dinner. More

Cafe Mogador is Your Tagine Spot

New York Max Falkowitz 2 comments

The open patio seating and brunch-friendly vibe of Cafe Mogador make it a perennially popular St. Marks restaurant, but for me there's one real pull: the tagines. More

Kabul Kabab in Flushing Answers the Call of the Grill

New York Max Falkowitz 2 comments

Kabul Kabab doesn't nail every detail of pro kebabery, but it hits, turning deceptively simple grilled meat into a worthy night out. More

Serious Cheese: Have You Ever Had Laban Kishk?

Serious Cheese Chris E. Crowley 4 comments

Laban kishk is yogurt like you've never had it before: dried with cracked bulgur wheat, fermented for three to five days, and ground to fine powder between two hands. Hailing from pastoral Lebanon and found throughout the Levant, laban kishk belongs to a larger family of preserved foods grouped under and derivative of the Persian kashk. More

Vegetarian: Maqluba (Rice Layered With Tomatoes, Eggplant, and Cauliflower)

Vegetarian Lauren Rothman 3 comments

This version of maqluba is a showstopper: a tall, golden savory cake filled to bursting with tender vegetables and crowned with yielding rounds of tomatoes. More

Vegetarian Maqluba (Rice Layered With Tomatoes, Eggplant, and Cauliflower)

Serious Eats Lauren Rothman 6 comments

This version of maqluba is a showstopper: a tall, golden savory cake filled to bursting with tender vegetables and crowned with yielding rounds of tomatoes. More

Lablabi (Tunisian Chickpea Soup) From 'The Heart of the Plate'

Cook the Book Kate Williams 5 comments

In her new cookbook, The Heart of the Plate, Mollie Katzen shares many recipes for vegetarian soups and stews. None are as beguilingly simple as her version of Tunisian lablabi, a straightforward chickpea soup. More

Lablabi (Tunisian Chickpea Soup) From 'The Heart of the Plate'

Serious Eats Kate Williams 5 comments

In her new cookbook, The Heart of the Plate, Mollie Katzen shares many recipes for vegetarian soups and stews. None are as beguilingly simple as her version of Tunisian lablabi, a straightforward chickpea soup. More

Couscous and Mograbiah With Oven-Dried Tomatoes From 'Ottolenghi'

Cook the Book Kate Williams 2 comments

Yotam Ottolenghi and Sami Tamimi's cafe, Ottolenghi, serves a multitude of grain-based salads. Many are rice, barley, or couscous-based. This version in their recently re-released cookbook, however, stood out for its inclusion of mograbiah, a Middle Eastern semolina pasta much like Israeli couscous or Sardinian fregola. More

Couscous and Mograbiah With Oven-Dried Tomatoes From 'Ottolenghi'

Serious Eats Kate Williams Post a comment

Yotam Ottolenghi and Sami Tamimi's cafe, Ottolenghi, serves a multitude of grain-based salads. Many are rice, barley, or couscous-based. This version in their recently re-released cookbook, however, stood out for its inclusion of mograbiah, a Middle Eastern semolina pasta much like Israeli couscous or Sardinian fregola. More

Cook the Book: 'Ottolenghi'

Cook the Book Kate Williams Closed

It should come as little surprise that here at Serious Eats, we're big fans of Yotam Ottolenghi and Sami Tamimi. Jerusalem was one of our favorite cookbooks last year, and Plenty has made the rounds in our kitchen, as well. So when we found out that the pair was re-releasing their debut cookbook, Ottolenghi, for a U.S. edition, we were more than thrilled. More

Hearty Fare at Yemen Café—No Lamb Required

New York Lauren Rothman 5 comments

Yemen Café's ambience recalls that of a cafeteria—the bare tables are dominated by families whose gigging toddlers race around the dining room, and the ice water and sweet mint tea are self-service. The casual atmosphere makes it that much easier to focus on the food here, which is soulful, delicious, and a great bargain. More

Mezze Place: The Neighborhood Middle Eastern Restaurant That Astoria Deserves

New York Max Falkowitz 6 comments

Mezze Place is a Middle Eastern restaurant in Astoria with a quirky talent for vegetables, a friendly, romantic vibe, and one of the greatest chandeliers in New York. In many respects it's an archetypical neighborhood restaurant—welcoming, affordable, often quietly delicious—with some gems worth bragging about to those in farther zip codes. More

A Tasting Tour of Sunnyside's Top-Notch Turkish and Lebanese Food

New York Max Falkowitz 5 comments

A quick glance at the pubs that line Queens Boulevard in Sunnyside may have you thinking that the neighborhood is solely Irish territory. But there's some great Middle Eastern food if you know where to look. More

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