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