Pasta con le Sarde (Sicilian Sardine and Wild Fennel Pasta)
Pasta con le sarde is Sicily's signature sweet-and-savory pasta, built on fresh sardines, wild fennel, raisins, and pine nuts, with saffron lending its golden...
Pasta alla Norma (Sicilian Eggplant Pasta)
Pasta alla Norma is a Sicilian pasta dish built on fried eggplant, a simple tomato sauce, and salted ricotta shaved on top. It comes...
Couscous bel Hout (Tunisian Fish Couscous)
Couscous bel Hout is Tunisia's coastal answer to couscous, built on a spicy tomato-harissa broth simmered with fresh fish and vegetables. It's a Friday...
Rechta (Algerian Saffron Noodles with Chicken and Chickpeas)
Rechta is a festive Algerian dish of hand-cut noodles bathed in a golden saffron chicken broth, traditionally served for religious holidays and family celebrations....
Couscous Tfaya (Algerian Sweet Onion and Raisin Couscous)
Couscous tfaya pairs fluffy steamed couscous with tfaya, a caramelized topping of onions, raisins, and warm spices cooked until sticky-sweet. It is a North...
Karnıyarık (Turkish Split Eggplant with Ground Beef)
Karnıyarık means 'split belly' in Turkish, a fitting name for eggplants that are fried, slit down the middle, and stuffed with a garlicky ground...
Kleftiko (Greek Slow-Roasted Lamb Wrapped in Parchment)
Kleftiko takes its name from the klephts, Greek mountain bandits said to have cooked stolen lamb in sealed pits so the smoke would not...
Rfissa (Moroccan Chicken and Lentils with Msemen and Fenugreek)
Rfissa is a comforting Moroccan dish of spiced chicken and lentils simmered with fenugreek, traditionally served over shredded flatbread to soak up the broth....
Stuffat tal-Fenek (Maltese Rabbit Stew)
Stuffat tal-Fenek is Malta's national dish, a rich rabbit stew slow-braised in red wine and tomato. It's the centerpiece of village festas and family...
Youvetsi (Greek Baked Beef and Orzo)
Youvetsi is Greek Sunday comfort food, tender braised beef and orzo baked together in a rich tomato sauce until the pasta turns almost creamy....