For crisp-outside, light-and-fluffy-inside falafel, soak dried chickpeas, then grind them raw.
A few simple tricks make this the richest, smokiest, creamiest baba ganoush in town.
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.
Olive oil soaks up flavor from pounded herbs, garlic, chilies, and spices in this fiery sauce.
An Egyptian breakfast dish of favas stewed with tahini and seasoned with garlic, cumin, and lemon.
The key to great tabbouleh salad is to control its moisture.
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.
A quick and easy flatbread made on the grill gets topped with za'atar.
How to make pomegranate molasses from fresh fruit or juice.
A saucy, chunky chickpea dip.
A tall, golden savory cake filled to bursting with tender vegetables and crowned with yielding rounds of tomatoes.
An adaptation of an ancient recipe for a bagel-like bread.
Pair these moderately spicy falafel balls with a hot sauce like zhug for a real burn.
A quick and easy way to enjoy ka'ak.
Not fried hummus, but a crispy chickpea-flour snack paired with a spicy tahini dip.
Easy as can be, thanks to a tasty Middle Eastern spice mixture.