Flavors: Chicken Kabab Burgers

Flavors: Chicken Kabab Burgers

Like the iconic bun kabab of Karachi in Pakistan or Hyderabad in India, a spicy kabab inside a bun is a popular street food in certain regions of the Indian subcontinent.

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Flavors: Fattoush Salad

Flavors: Fattoush Salad

This classic Middle Eastern salad is made distinctive—and more substantial—by the addition of torn-up bread.
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Flavors: Beef Stew with Green Peas (Bazela bil roz)

Flavors: Beef Stew with Green Peas (Bazela bil roz)

This hearty beef stew, a type of yakhni, or popular stew, is served with rice in the Syrian style.

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Flavors: Upside-Down in Babylon Pineapple Palace Cake

Flavors: Upside-Down in Babylon Pineapple Palace Cake

Palace cake was made in honor of the gods who were worshipped in the temples of Ur on the banks of the Euphrates. It contained raisins, aniseed, and an unbelievable amount of fat and dates.
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Flavors: Pumpkin Coconut Soup (Kaddu Nariyal Shorba)

Flavors: Pumpkin Coconut Soup (Kaddu Nariyal Shorba)

Nothing had prepared me for the damp, cold winters of Cambridge. I wanted to make this soup not just because it was warming and comforting but because I also got a lot of free pumpkins from the market on my first Halloween in England.
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Flavors: Afghan Breakfast Eggs Tokhme Banjanromi

Flavors: Afghan Breakfast Eggs Tokhme Banjanromi

My mother recalls having this dish for breakfast during family day trips, such as to Mazari-Sharif (in northern Afghanistan) for the Red Tulip Festival (Guli Surkh), during the spring equinox. It would be made in a beautiful copper karayee, a shallow heavy-based pan used in Afghan cooking. The karayee would be placed directly over a portable kerosene burner, where the eggs, vegetables and spices would bubble away. The large karayee is then placed in the middle of the breakfast spread, surrounded by naans and various chais, for everyone to help themselves.
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Flavors: Spinach and Lamb Curry (Sabzi)

Flavors: Spinach and Lamb Curry (Sabzi)

This type of spinach and lamb curry, called sabzi, is traditionally served with rice on Nowruz, the spring new year. 

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Flavors: Roasted Eggplants With Tahini and Pomegranate Molasses Dressing

Flavors: Roasted Eggplants With Tahini and Pomegranate Molasses Dressing

Eggplants are a heavenly ingredient, a mainstay of the healthy Mediterranean diet and a staple of Middle Eastern cuisine.

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Flavors: Chocolate Date Torte

Flavors: Chocolate Date Torte

This see-through date is also known as “the translucent;” in Arabic, noor means light. Not long ago, at a long, lazy lunch, I enjoyed delicious North African—inspired date and prune torte enrobed in smooth chocolate, not unlike this one.
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