Middle Eastern

With lamb rib chops, we insist you leave the fat on the bone.

As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie that’s unlike any burger you’ve ever had.

Briefly cooking the tomatoes is key—the finished sauce should still be very fresh-tasting.

“A snappy breakfast radish is the perfect vehicle for this nut and spice blend.” –Claire Saffitz, assistant food editor

These 5 brave female Syrian refugees cook in order to protest of the status quo, and a hope for a fuller tomorrow

These spicy, crunchy pita bits are your new, improved crouton.

This warm, buttery, pull-apart bread is easy to throw together (just five ingredients) and crazy versatile.

Quick and easy, this eggplant recipe gets a nutty boost from tahini.

The sugar in the spice rub can burn if cooked too long, so watch these closely.

Salt will dissolve more easily before the oil is added, so make sure to season at the beginning.

When it comes to rich and tangy labneh, the thick, Lebanese strained yogurt, we are officially obsessed

Mujadarra is a popular Middle Eastern side dish comprised of lentils and rice. Here, it's perfumed with cumin and finished with yogurt. Serve along side roasted chicken or with a fried egg as a meal on its own.

The Jews of Iran celebrate Hanukkah with lamb and fish, persimmons and pomegranates, and—of course—more than enough latkes and olive oil to go round

Rinsing the cooked couscous stops the cooking and prevents it from sticking together as it cools.

Chef Samin Nosrat marries Mideast flavors with West Coast produce in this stunning California-Persian menu

Chef Yotam Ottolenghi talks to the authors of the new Palestinian cookbook, The Gaza Kitchen, about food, conflict, and culture

Greek yogurt gets transformed into a bright fresh cheese in this Middle Eastern-style dish. Spread it onto toast with jam for breakfast, or serve as part of a cheese platter.

Slather this versatile spread on grilled kebabs, smear it on a sandwich, or serve it as a dip with pita and crudités.

In this version of the classic Middle Eastern salad, the more traditional bulgur gets swapped for the “supergrain” quinoa.

The browned, crusty layer of rice that forms at the bottom of the pan is considered the most treasured part of this Middle Eastern classic.