middle eastern food

For centuries, people living in the area now known as United Arab Emirates have consumed camel milk for its nutritional benefits (it’s supposed to fight cancer) and ability to refresh in the parching Arabian heat. With less fat than whole cow’s milk, the consistency is similar to skim, but with an after taste that is described by some as “sharp.” But we wouldn’t know — the stuff is nearly impossibly to find in the United States. Until now.

Any region with winter (like us) welcomes a holiday like National Meatball Day with open arms. We can't think of a food culture that doesn't make a great meatball — we've got your standard Italian meatballs, but we've also got Cambodian, Swedish, Mexican, Hungarian, Moroccan and sliders (which are a cuisine in themselves). Check 'em out!

I'm a big fan of breakfast for lunch. Cause that means you can pull off a great sandwich for dinner and raid the fridge with all your heart at 3 in the morning. Simit, this bagel-esque baked good known by many names throughout the Middle East, is the national breakfast dish of Turkey. A simit spot I'll probably still call a bagel spot for a while just opened up in my neighborhood, and boy does my typical Sunday 2 p.m. breakfast have some competition! Here are some ideas for this very old new ring of dough.