World Recipes

Deep-fried chickpea fritters — crispy outside, herby-green inside.

Crispy deep-fried fritters of soaked raw chickpeas, herbs, and spices, served in pita with tahini and pickles.

Creamy chickpea dip with tahini, lemon, and garlic — the universal mezze.

Ultra-smooth chickpea and tahini dip with lemon, garlic, and olive oil, the cornerstone of Levantine cuisine.

Lentils and rice with caramelized onions — one of the world's great comfort foods.

Spiced marinated chicken thighs roasted and sliced, served in pita with garlic sauce (toum), pickles, and vegetables.

Smoky eggplant dip with tahini — fire-roasting is the key.

Smoky roasted eggplant dip mashed with tahini, lemon, garlic, and olive oil.

Mashed fava beans with lemon, garlic, and olive oil — ancient breakfast.

Spiced ground beef kafta baked in a tray with sliced potatoes, tomatoes, and tahini sauce.

Fried lamb and bulgur croquettes with spiced meat filling.

Football-shaped shells of bulgur and lamb paste stuffed with spiced ground meat, pine nuts, and onion, then deep-fried.

Lentils and rice cooked together, topped with deeply caramelized onions and served with yogurt.

Yogurt-marinated chicken breast cubes grilled on skewers, served with garlic sauce and pickled turnips.

Intensely garlicky whipped emulsion of raw garlic, lemon juice, and oil, fluffy like mayonnaise but dairy-free.

Hollowed zucchini stuffed with spiced lamb and rice, braised in tomato-mint broth.

Parsley-dominated salad with bulgur, tomato, and lemon — it's a parsley salad, not a grain salad.

Herb-dominant salad of finely chopped parsley, mint, tomato, and bulgur wheat dressed in lemon and olive oil.