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, stacked meat slow-roasted on a vertical spit, carved thin.

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.

Levantine bread salad with sumac dressing and crispy pita.

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.

Soft flatbread topped with za'atar mixed with olive oil, baked until slightly crisp, folded and eaten for breakfast.

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.

Levantine bread salad with crispy pita chips, vegetables, herbs, and a tangy sumac-lemon dressing.

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.