Sfougato (Corfu Vegetable and Cheese Bake)
Sfougato is a baked vegetable and cheese custard from Corfu, somewhere between a frittata and a savory cake. It turns garden zucchini and herbs...
Cerkez Tavugu (Turkish Circassian Chicken)
Çerkez Tavuğu, or Circassian chicken, is a creamy shredded chicken appetizer bound in a walnut sauce, brought to Turkish cuisine by the Circassian community...
Arancini (Sicilian Stuffed Rice Balls)
Arancini are Sicily's golden fried rice balls, crisp on the outside and stuffed with a savory ragu and melting mozzarella. Born from Sicily's Arab-influenced...
Kopanisti (Greek Cycladic Whipped Spicy Cheese Dip)
Kopanisti is the fiery, tangy cheese spread you'll find on nearly every taverna table across the Cycladic islands, from Mykonos to Sifnos. Traditionally made...
Panelle (Sicilian Chickpea Flour Fritters)
Panelle are Sicily's beloved chickpea flour fritters, crisp on the outside and soft within. They come together with just a handful of pantry staples...
Matbucha (Moroccan-Israeli Cooked Tomato and Pepper Dip)
Matbucha is a slow-cooked tomato and pepper relish that arrived on Israeli tables with Moroccan Jewish immigrants and never left. Serve it warm or...
Kibbeh (Lebanese Fried Bulgur and Meat Croquettes)
Kibbeh is the dish most home cooks in Lebanon and Syria are judged on, a crisp bulgur shell wrapping spiced ground meat and toasted...
Seftalia (Cypriot Grilled Pork and Herb Patties)
Seftalia are the Cypriot answer to the sausage: coarsely ground pork mixed with fresh herbs, shaped into logs, and grilled until smoky and juicy....
Brik à l’Oeuf (Tunisian Fried Egg and Tuna Pastry)
Brik à l'oeuf is Tunisia's iconic street-food pastry: a paper-thin malsouka sheet folded around egg, tuna, and parsley, then fried until crackling. It is...
Anchoïade (Provençal Anchovy and Garlic Dip)
Anchoïade is a bold Provençal dip built on just anchovies, garlic, and olive oil, whisked into a punchy paste for scooping up raw vegetables...