A few simple tricks make this the richest, smokiest, creamiest baba ganoush in town.
Puréeing garlic in lemon juice and blending chickpeas while they're hot = great hummus.
Olive oil soaks up flavor from pounded herbs, garlic, chilies, and spices in this fiery sauce.
For crisp-outside, light-and-fluffy-inside falafel, soak dried chickpeas, then grind them raw.
You'll never want to eat store-bought again.
This Israeli sandwich of moist fried eggplant, crunchy pickles, hard-boiled egg, and creamy hummus has won our hearts.
A quick and easy flatbread made on the grill gets topped with za'atar.
The key to great tabbouleh salad is to control its moisture.
A saucy, chunky chickpea dip.
Bean stew loaded with lemon, garlic, cumin, and chili powder.
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.
Pair these moderately spicy falafel balls with a hot sauce like zhug for a real burn.
A tall, golden savory cake filled to bursting with tender vegetables and crowned with yielding rounds of tomatoes.
Easy as can be, thanks to a tasty Middle Eastern spice mixture.
Not fried hummus, but a crispy chickpea-flour snack paired with a spicy tahini dip.