400

Flavors: Nasi goreng

A popular dish in Indonesia and Malaysia—and one that I often enjoyed when I lived for a year in Penang.
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Flavors: Nasi goreng

400

Flavors: Cheese Parcels with Honey and Orange Reduction

While studying for a diploma in tourism, Diego crisscrossed the entire province of Almería, in Andalusia, Spain, and as a result, there is very little he doesn’t know about local specialties. This dish combines delicious textural contrast with subtle, sweet Moorish flavors. You need to complete the final stage just minutes before eating. Add whipped cream as an extra hit of sweet.
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  • Tastes

Flavors: Cheese Parcels with Honey and Orange Reduction

400

Flavors: Watermelon, Feta and Red Onion Salad with Mint

The ingredients in the title represent everything that Palestinian people enjoy eating: fruits, cheese and onions.
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Flavors: Watermelon, Feta and Red Onion Salad with Mint

400

Flavors: Cherry and Tomato Gazpacho

Sweet cherries are a Middle Eastern fruit thought to have originated in Anatolia and later cultivated in al-Andalus. Not the case for the tomato, of course, that American interloper
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  • Tastes

Flavors: Cherry and Tomato Gazpacho

400

Flavors: Pistachio, Zucchini and Lemon Cake

I started making this cake years ago when I was running my deli. I really prefer it to carrot cake and the green of the pistachio slivers running through it make it not only beautiful but delicious.
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  • Tastes

Flavors: Pistachio, Zucchini and Lemon Cake

400

Flavors: Afro Steak Dinner

This dish includes tasty portions of spiced beef with grilled vegetables. Aromatic Somali rice, bursting with sweet and savory flavors, is a natural match.

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  • Tastes

Flavors: Afro Steak Dinner

400

Flavors: Chicken with Charmoula

Before the development of the poultry industry in Morocco in the 1970s, it was customary to go to the market and pick out a live chicken. Though it is not as critical in a recipe like this, which marinates the meat in spices and herbs, I still encourage you to seek out the purest ingredients available to you.

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  • Tastes

Flavors: Chicken with Charmoula

400

Flavors: Jollof Rice

The perfect plate of jollof rice must be slightly smoky, deeply flavored, al dente and bright red. It’s a challenge but definitely worth it!
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  • Tastes

Flavors: Jollof Rice

400

Flavors: Poulet Stuffed with Herb-Infused Freekeh

Poulet Stuffed with Herb-Infused Freekeh
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  • Tastes

Flavors: Poulet Stuffed with Herb-Infused Freekeh

400

Flavors: Reem’s Muhammara

 Muhammara dip recipe from Chef Reem Assil: In every home in Syria, my family would serve multiple mezze dips with dinner, and muhammara was always a centerpiece. It has the perfect combination of tangy, nutty and spicy flavors. And it looks beautiful on a dinner spread.

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  • Tastes

Flavors: Reem’s Muhammara

400

Flavors: Saudi Camel Meatballs

The first time I tasted camel was some 25 years ago in Damascus, Syria.
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  • Tastes

Flavors: Saudi Camel Meatballs

400

Flavors: Turmeric Shrimp with Curry Leaves

This dish was invented a year after I moved to New York, with the help of my large Asian pantry, especially curry leaves, whose smell reminds me of my innocent and unbound childhood.

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  • Tastes

Flavors: Turmeric Shrimp with Curry Leaves

400

Flavors: Kurus with Spoon Salad

My mother made kurus a lot for my brother and me because it was inexpensive, easy to prepare and, most importantly, delicious.

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  • Tastes

Flavors: Kurus with Spoon Salad

400

Flavors: Chicken Dahiwala

Chicken Dahiwala's origin is northern Indian, but many mothers across India make this dish with their own spin.  This recipe comes from my home; my mother used to make it for us during the hot days of summer.
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  • Tastes

Flavors: Chicken Dahiwala

400

Flavors: Kushari

Kushari is a simple, yet hearty vegetarian dish that is popular on the streets of Egypt. It is often considered poor man’s food because it is cheap and filling.
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Flavors: Kushari

400

Flavors: Vegan Lebanese Moussaka

Vegan Lebanese Moussaka Recipe

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Flavors: Vegan Lebanese Moussaka

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