Kamal Mouzawak
Contributor
Kamal Mouzawak is a Lebanese restaurateur, food writer, and social entrepreneur dedicated to preserving and celebrating the culinary traditions of Lebanon and the broader Levant. He is the founder of Souk el Tayeb, Beirut’s first farmers market, and Tawlet, the acclaimed restaurant collective that spotlights regional home cooking by women from across Lebanon. Through his work, Mouzawak has championed sustainable agriculture, supported small farmers and producers, and used food to foster cultural exchange and community. He is the author of Lebanese Home Cooking.
Recipes
Muhammara
You’ll want to eat this smoky, sweet, and tangy red pepper–walnut dip with everything.
Recipes
Seven-Spice Grilled Lamb Chops With Parsley Salad
It’s not like we’re gonna stop you from making five- or six-spice chops, but this seven-spice blend is typical of the region and full of dimension.
Recipes
Tomato Salad With Pine Nuts and Pomegranate Molasses
The secret weapon in this summery salad is the golden raisins: They're soaked in apple cider vinegar, which not only sweetens the vinegar but also transforms them into plump, sweet-tart balloons that stand up against the rich and buttery pine nuts.
Recipes
Crispy Pita with Chickpeas and Yogurt (Fattet Hummus)
Typically eaten for breakfast, this creamy, crunchy dish also pairs well with savory dishes come dinnertime.
Recipes
Cabbage Tabbouleh
This salad is crunchy, herby, cooling, and refreshing. To add some heat between bites, serve fresh green chiles for nibbling alongside.
Recipes
Smoky Eggplant Dip (Eggplant Moutabal)
The flavor of this woodsy, deeply-flavored dip relies comes from cooking eggplants on a grill or a gas stovetop until the skin blackens and the flesh collapses in on itself.
Recipes
Grilled Chicken Skewers With Toum (Shish Taouk)
Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this Lebanese chicken dish.