'middle eastern' on Serious Eats

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

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

Serious Cheese: Have You Ever Had Laban Kishk?

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

Hearty Fare at Yemen Café—No Lamb Required

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

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