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.

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.

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

Roasted red pepper and walnut dip with pomegranate molasses.

Syrian-Lebanese dip of roasted red peppers, walnuts, pomegranate molasses, and Aleppo pepper, served with bread.

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

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

Small triangular pastries filled with spinach, onion, lemon, and sumac, baked until golden.

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

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.