Middle Eastern

There are trend-chasing cookbooks and there are passion projects, and Khan's Palestinian cookbook is definitely one of the latter.

The silkiest, creamiest tahini money can buy—and no separation, ever.

From a smoky eggplant dip studded with pomegranate seeds to seven-spice grilled lamb chops, you won’t want to make just one of these special regional dishes.

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.

This salad is crunchy, herby, cooling, and refreshing. To add some heat between bites, serve fresh green chiles for nibbling alongside.

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.

Typically eaten for breakfast, this creamy, crunchy dish also pairs well with savory dishes come dinnertime.

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.

Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this Lebanese chicken dish.

At chef Ori Menashe’s temple to hummus and pita, this tender, smoky meat dish steals the show.

The cookbook author on what you should take away from her latest exploration of the Palestinian kitchen.

Sweet hawaij is cozy, fragrant, and the perfect addition to winter beverages, baking, and more.

Salt and bittersweet chocolate lend a savory, sophisticated edge to this typically saccharine-sweet dessert.

This recipe would also work with a large head of any color cauliflower, cut into ¾"-thick steaks, in place of the beets.

High heat and the simplest sauce ever make for roasted veggies that feel like a dish, not an afterthought.

Naz Deravian’s beautiful and wistful cookbook, Bottom of the Pot, is out now.

Think of this creamy cashew yogurt as a new, flavorful vessel for your granola or fruit in the morning.

Make this cashew butter once, and you’ll want to use it on roasted vegetables year-round.

If you love hummus or baba ganoush, this dairy-free dip will become a new favorite.

The silky, spiced broth comes together while the rice cooks and the onions quick-pickle.

These date-filled cookies are a typical Ramadan sweet.

The meatballs are rolled in millet and then fried for a delicious, crunchy texture.

Andy Baraghani shares his dad's classic recipe.

I didn’t want to reveal my sexuality, or ethnicity, to anyone. I just wanted to cook.