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...
Bamia (Egyptian Okra and Tomato Stew)
Bamia is a slow-simmered Egyptian stew of okra and tomatoes, perfumed with garlic and coriander until it turns thick and deeply savory. This vegetarian...
Greek Briam (Roasted Vegetables)
Briam is a slow-roasted medley of zucchini, potatoes, and tomatoes, bathed in olive oil until meltingly soft. It's proof that Mediterranean vegetarian cooking never...
Freekeh Pilaf (Levantine Roasted Green Wheat Pilaf with Chickpeas)
Freekeh brings a smoky, nutty backbone to this Levantine pilaf, simmered with chickpeas, warm spices, and toasted almonds. It is a filling vegetarian main...
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...
Falafel
Crispy outside, herby and tender inside, homemade falafel beats the frozen kind by a mile. Serve stuffed into pita with tahini sauce and fresh...
Sabanekh bil Zeit (Lebanese Spinach and Chickpea Stew in Olive Oil)
Sabanekh bil zeit is a Lebanese olive-oil-based stew of spinach and chickpeas, brightened with lemon and stewed until silky. It belongs to a family...
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...
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...
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...