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,...
Caprese Stuffed Portobellos
Meaty portobello caps stand in for bread in this baked take on caprese salad — melted mozzarella, ripe tomato, and fresh basil in every...
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...
Barbunya Pilaki (Turkish Olive Oil-Braised Cranberry Beans)
Barbunya pilaki belongs to Turkey's zeytinyagli tradition of vegetables slow-cooked in olive oil and served at room temperature. Speckled cranberry beans simmer with carrots,...
Stuffed Grape Leaves (Dolmades)
Rice, herbs, and lemon rolled into tender grape leaves — dolmades take a little patience to roll but are easy to make ahead and...
Caponata (Sicilian Sweet and Sour Eggplant Stew)
Caponata is Sicily's sweet-and-sour eggplant stew, built on the island's classic agrodolce balance of vinegar and sugar. Celery, olives, and capers round it out...
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...
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...
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...
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...