Some simple tricks make this the richest, smokiest, creamiest baba ganoush in town.
You'll never want to eat store-bought again.
For crisp-outside, light-and-fluffy-inside falafel, soak dried chickpeas, then grind them raw.
The key to great tabbouleh salad is to control its moisture.
Spiced Pakistani beef or lamb kebabs, perfect for your next cookout.
For the best of salty and sweet, kanafeh combines buttery phyllo and gooey cheese in a floral syrup-soaked pastry.
Olive oil soaks up flavor from pounded herbs, garlic, chilies, and spices in this fiery sauce.
This Israeli sandwich of moist fried eggplant, crunchy pickles, hard-boiled egg, and creamy hummus has won our hearts.
A saucy, chunky chickpea dip.
Preserved lemons are useful in all sorts of recipes, and they're easy to make.
An Egyptian breakfast dish of favas stewed with tahini and seasoned with garlic, cumin, and lemon.
Bean stew loaded with lemon, garlic, cumin, and chili powder.
Kofte kebabs have seasoning built right into them.
A quick and easy flatbread made on the grill gets topped with za'atar.
A tall, golden savory cake filled to bursting with tender vegetables and crowned with yielding rounds of tomatoes.
Pair these moderately spicy falafel balls with a hot sauce like zhug for a real burn.
Easy as can be, thanks to a tasty Middle Eastern spice mixture.
A surprisingly light and airy gluten-free dessert, infused with apple and spices.