A Bangladeshi dessert reflects hard-fought adaptability in life.

This recipe serves up one of London-based food writer Sally Butcher's favorite lunches—a perfect mezze dish of beans.

Simply cooked line-caught fish with this beautiful tomato kibbeh. I don't know how you could top it.

The Bengalis are famous for their “chops,” or potato croquets eaten as snacks with tea.

Obtained from the trunks of various palms, sago is used across Asia as a thickener for soups and stews and to make pudding. You can substitute other soft, sweet fruit like plums or pineapple, but the sweet juice of the lychee blends very well with milk. This is an exotic take on the traditional sago pudding popular in Gulf cuisine, made with sago, sugar and spices.

Shorbat ‘adas or shorbat al-dal, as it is known, is the quintessential Middle Eastern soup.

Chutneys are versatile and can be altered according to your taste and meal you’re serving them with.

Desi Breakfast Sandwich - This recipe for breakfast contains long-lasting carbohydrates, protein and healthful fats to keep you fueled as long as possible.

On one of famed chef Shane Delia's many trips to Morocco, some Bedouin men showed him how warming dates in olive oil before placing them in a tangine brings out the flavor of the caramel in the date, leading Delia to this recipe.

A take on this date-and-fig bread-loaf recipe from the recent 10th-anniversary reissue of Sally Butcher’s New Middle Eastern Street Food does more than just satiate our sweet tooth. It offers a guide for savoring the simpler things in life.

This is one of those sneaky, apparently super simple dishes that actually has a ton of stuff in it.

Bhorta or bharta is a generic term used in Bengal to describe anything that has been ground, pounded or chopped into very small pieces. It is a side dish almost like a relish, which is commonly eaten with rice and lentils.