Middle Eastern
Shakshuka
Poach perfect eggs in saucy, tomatoey shakshuka with this recipe from chef and cookbook author Einat Admony. It’s the ultimate all-purpose meal.
Lamb Kofta With Barberries and Pine Nuts
This lamb kofta works so well piled into some bread with some harissa-spiked yogurt and salad, or serve with rice.
Creamy Hummus
Starting with dried chickpeas elevates Yotam Ottolenghi’s homemade hummus recipe, which is rich in tahini, punchy with garlic, and brightened by lemon juice.
Mutabbal Anything: How to Make a Creamy, Garlicky Dip From Any Vegetable
The dish you might know as baba ghanoush is actually a flexible formula for flavorful dip. Chef Reem Assil shares tips on how to mutabbal whatever vegetables you've got around.
Mutabbal Shamandar (Beet-Tahini Dip)
This beet-tahini dip starts off sweet, then gets a little spicy.
Mutabal (Eggplant-Tahini Dip)
Not to be mistaken for baba ghanoush, this eggplant and tahini dip leans on spices rather than citrus for its flavor.
Mutabbal Silik (Chard-Tahini Spread)
This Swiss chard–based dip is not only visually stunning but also has the perfect balance of earthy, sweet, and acidic flavor.
Ma’amoul Med (Orange and Espresso Date Cookie Bars)
Chef Reem Assil’s cookie bar version of ma’amoul—a holiday cookie enjoyed for Eid, Christmas, and Easter—is scented with espresso and orange blossom water.
Ma'amoul Med Bil Ashta (Cookie Bars With Clotted Cream Filling and Orange Blossom Syrup)
Chef Reem Assil's version of Ma'amoul Med Bil Ashta—a holiday cookie enjoyed for Eid, Christmas, and Easter—that's famous in Lebanon.
Mahalabiya (Milk Custard With Strawberry Compote)
Mahalabiya is an easy, creamy milk custard that’s the ideal canvas for showcasing seasonal fruit.
Tamer Hindi (Tamarind Drink)
Tamer Hindi is a refreshing sweet and sour beverage—made with tamarind, water, and sugar—that’s popular during the month of Ramadan.
Cantaloupe in Honeydew Almond Soup
Cookbook author Reem Kassis shares her take on a beloved childhood snack of melon slices and almond juice.
Nut and Sesame Seed Stuffed Pancakes
These soft and chewy pancakes—inspired by atayef and Korean hotteok—are filled with nuts, sesame seeds, tahini, and grape molasses.
Kunafa
Kunafa is one of the most ubiquitous pastries across the Middle East and is such a simple dessert to make that it can be on the table in an hour.
Basbousa (Semolina and Almond Drizzle Cake)
Basbousa is a semolina cake that's soft, dense, and flecked with texture throughout.
Qrass Bil-Tamr (Ramadan Date Cookies)
These date-filled cookies—qrass bil-tamr—are a typical Ramadan sweet, offered to guests and snacked on during the night before the fast begins again at dawn.
Maamoul (Pistachio, Walnut and Date Pastries)
Maamoul are delicate pastries—filled with pistachios, walnuts, or dates—that are served on special occasions like Eid Al-Fitr and Easter.
Warbat (Filo Triangles With Cream Cheese, Pistachio, and Rose)
Warbat is a popular snack during the month of Ramadan. The flaky pastry is drizzled with rose water syrup and sprinkled with vivid green crushed pistachios.
Pide With Cheese
Turkish pide is a popular summer snack; this version uses sheep’s-milk cheese.
Barbari Bread (Nan-e Barbari)
This leavened Persian flatbread is at its best when eaten fresh.