Take the Halal cart home with you.
A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
A few simple tricks make this the richest, smokiest, creamiest baba ganoush in town.
For crisp-outside, light-and-fluffy-inside falafel, soak dried chickpeas, then grind them raw.
You'll never want to eat store-bought again.
Puréeing garlic in lemon juice and blending chickpeas while they're hot = great hummus.
Pair these moderately spicy falafel balls with a hot sauce like zhug for a real burn.
Olive oil soaks up flavor from pounded herbs, garlic, chilies, and spices in this fiery sauce.
Spiced Pakistani beef or lamb kebabs, perfect for your next cookout.
Preserved lemons are useful in all sorts of recipes, and they're easy to make.
This Israeli sandwich of moist fried eggplant, crunchy pickles, hard-boiled egg, and creamy hummus has won our hearts.
The key to great tabbouleh salad is to control its moisture.
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.
Not fried hummus, but a crispy chickpea-flour snack paired with a spicy tahini dip.
A quick and easy flatbread made on the grill gets topped with za'atar.
A saucy, chunky chickpea dip.
Kofte kebabs have seasoning built right into them.
For the best of salty and sweet, kanafeh combines buttery phyllo and gooey cheese in a floral syrup-soaked pastry.
Easy as can be, thanks to a tasty Middle Eastern spice mixture.
A tall, golden savory cake filled to bursting with tender vegetables and crowned with yielding rounds of tomatoes.