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: 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.
Read
  • Tastes

Flavors: Pistachio, Zucchini and Lemon Cake

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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  • Tastes

Flavors: Vegan Lebanese Moussaka

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