Louvana (Cypriot Yellow Split Pea Puree)
Louvana is a Cypriot Lenten staple, a silky puree of yellow split peas finished with olive oil, lemon, and raw onion. It's humble, filling,...
Koshari (Egyptian Lentils, Rice, and Pasta with Spiced Tomato Sauce)
Koshari is Egypt's national dish, a hearty mix of rice, lentils, and pasta topped with spiced tomato sauce and crispy fried onions. It's entirely...
Kapunata (Maltese Eggplant and Vegetable Stew)
Kapunata is Malta’s version of caponata, a sweet-and-sour eggplant stew studded with capers, olives, and celery. Served warm or at room temperature, it works...
Loubia (Moroccan White Bean Stew in Tomato Sauce)
Loubia is a Moroccan white bean stew simmered in a spiced tomato sauce until thick and creamy. It is comfort food eaten with crusty...
Maqluba (Palestinian Upside-Down Rice and Vegetable Casserole)
Maqluba means "upside-down" in Arabic, describing how this layered Palestinian dish of rice and fried vegetables is flipped onto a platter tableside. This vegetarian...
Soparnik (Croatian Swiss Chard and Onion Pie)
Soparnik is a thin, savory pie from Croatia's Dalmatian hinterland, packed with Swiss chard, onion, and olive oil between two sheets of simple dough....
Batata Harra (Lebanese Spicy Fried Potatoes)
Batata harra, "hot potatoes" in Arabic, are crisp fried potato cubes tossed with garlic, cilantro, and a good amount of chile, a staple mezze...
Imam Bayildi (Turkish Stuffed Eggplant)
Imam bayildi, "the imam fainted," is a Turkish dish of eggplant slow-braised with onion, garlic, and tomato until meltingly soft, served at room temperature...
Mujadara (Lentils and Rice with Caramelized Onions)
Mujadara is a centuries-old Levantine dish of lentils and rice topped with deeply caramelized onions, humble ingredients turned into something far greater than the...
Gigantes Plaki (Greek Baked Giant Beans)
Gigantes plaki are enormous butter beans baked low and slow in a garlicky tomato sauce until creamy inside and lightly caramelized on top. It's...