Lamb Tonight: Make Armenian Stuffed Carrots
These Armenian stuffed carrots are the best use of ground lamb we've seen in recent memory. Grab this book and hit the farmers market!
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Haute Apps: Eggplant Rolls With Goat Cheese
Pick up a copy of Sabrina Ghayour's new cookbook and add a new favorite to your repertoire, like these flavor-packed eggplant rolls with goat cheese.
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Very Famous Sandwiches: Ultimate Chicken Shawarma
If you've never made chicken shawarma, you're missing out on one of the most famous sandwiches in the world. Ready to roll?
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We Have A Ton Of Middle Eastern Recipes!
Did you know that we have a ton of awesome Middle Eastern recipes that need a new home in your kitchen? It's true! Click, search and find your new favorite.
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Israel-Palestine Food Tours Promote Culinary Diplomacy
Israel-Palestine food tours are the hottest ticket in gastro-tourism. Sign up through a specialized agency and prepare for pita.
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Veg Out! Oven-Baked Falafel With Radishes
Feeding your family a healthy (and exciting) diet can be a challenge on busy weeknights. Simplify things with food writing and cookbook author Sarah Waldman’s new collection of recipes, and never wonder what to make again! This oven-baked falafel pairs perfectly with crisp, zingy radishes for a satisfying vegetarian meal the whole family will enjoy. This…
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Party Fare: Middle Eastern Lamb Nachos
These delicious Middle Eastern lamb nachos will be the star of any party. Grab a pack of pitas and make this great dish happen!
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Izy Hossack's Falafel Smash Is A Vegetarian Triumph!
Rejuvenate your go-to dishes into impressive, photogenic masterpieces. This falafel smash will smash your idea of what a traditional falafel can be.
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Fried Onion Petals With Za'atar, Beets And Labneh
Where would modern cuisine be without the humble but mighty onion? Try on these fried onion petals for size, with a zippy pink beet and labneh dip.
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Power Grains: Tangy Buckwheat Salad With Barberries
If there’s one Yiddish word you need to learn, it’s “fress.” This buckwheat salad with barberries and tangy pomegranate dressing is packed with flavor!
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Butternut Squash With Whipped Feta And Zhoug
If there’s one Yiddish word you need to learn, it’s “fress.” This butternut squash with whipped feta is about as good as vegetarian food gets!
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What It's Like To Eat At Trump Fish, The New Restaurant In Iraq
Carp is the only item on the menu at Iraq's Trump Fish restaurant. This makes life easy for everyone: We didn't have to choose from a cluttered menu.
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Flatbread Upgrade: How To Make Lamb Sausage Katmer
Some of the best sweet and savory pastries in the world hail from the Middle East, so join James Beard Award–winning chef-bakers Ana Sortun and Maura Kilpatrick on their journey through Turkey and beyond. Their new cookbook, Soframiz, is packed with the very best, breadiest baked goods this side of the Euphrates. In 2014, I…
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Chocolate Is A Gross Hummus Flavor. Discuss.
We were sent a couple of boxes of hummus last week, and while the jalapeño and roasted garlic flavors were snapped up in two seconds, a couple of tubs remained. Nobody would take them. Nobody would even throw them away! To add insult to injury, they just sat there for days, unrefrigerated and unloved. Now as a…
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Now Roasting: Citrus And Za'atar Chicken
Sabrina Ghaynor, known as the “the golden girl of Persian cookery,” has a new collection of recipes out for the Middle Eastern food enthusiast in us all. Part Old World, part modern cuisine, Sirocco is a beautiful representation of one of the world's most vibrant food cultures. Roast chicken is the ultimate comfort food, and…
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Precious Dairy: Sautéed Golden Haloumi
Award-winning cookbook author and culinary instructor Marie Simmons's new recipe collection is an homage to the delicious vegetarian cuisine found in every food culture around the world. From Latin America to the Middle East, Asia to Oceana and every dining table in between, lovers of meat-free eating have a new must-read for their kitchen libraries. This…
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Get To Know Baharat, A Rainbow Of "Everything Seasoning," At Dubai's Spice Souk
Wandering around the Spice Souk in Dubai's Deira neighborhood, I came across a shop selling baharat, an eye-catching display of ground spices also known as kebsa. Like India's ubiquitous garam masala (translated as "hot spice," although traditionally there's no chili powder included), baharat's name doesn't indicate what might be in the mix — it's simply Arabic…
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Is Baghdad The Next Great Food City?
It sounds like a bad pun. But despite ongoing violence, the restaurant scene in Baghdad, the capital of war-torn Iraq, is "booming," according to the Associated Press. By that, we mean it's doing really, really well. The number of cafés and restaurants is up 40 percent since 2013 in the city, and about 200 new ones are currently in…
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U.S. Now Importing Really Good Iranian Saffron
The international sanctions against importing some of the most coveted Iranian goods are officially no more, which means we now have access to the nation's perfectly legal saffron — some of the finest in the world. Iran, with an unusually favorable growing climate, produces up to 90 percent of all saffron produced around the globe, so gear…
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Le Fond At Home: Jake Eberle's Lamb Merguez
In New Chefs Rising, Food Republic finds young cooks who are making moves, running their own kitchens in successful restaurants, in many cases before their 30th birthday. Enter: Jake Eberle of Le Fond in Greenpoint, Brooklyn."I like to celebrate tradition and fundamental technique," says Eberle of his recipe for Moroccan merguez lamb sausage. "This is what…
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Fried Boiled Egg With Dukka Recipe
Chef-author Suzanne Zeidy’s recent cookbook, Cairo Kitchen, which bears the name of her Cairo restaurant, is more than just a colorful collection of recipes — it’s a slice of history. Learn the stories behind some of Egypt's most beloved home-cooked dishes, street food and more. Elevate the humble boiled egg with a quick fry and a…
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Learn How To Make Oven-Roasted Za'atar Vegetable Chips With This Recipe And Video
This recipe is part of Crispianity: a column devoted to all foods crispy and crunchy, two of the most underappreciated attributes of a great dish. Author Adeena Sussman is a food writer and recipe developer, pairing here with her photographer friend Evan Sung. Sussman’s most recent cookbook, coauthored with Lee Brian Schrager, is Fried and True: More Than…
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Cooking Yemenite? Here's Your Schug Recipe.
Israelis go crazy for simple, satisfying Yemenite food, and for good reason: Its rich, long-cooking breads, hearty soups and spicy condiments add up to some seriously delicious soul food. Now, two friends and fans of the cuisine — Israeli food authority Gil Hovav (he’s half-Yemenite) and food writer Adeena Sussman (she’s written about the cuisine…
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Why You Should Start Cooking With Sumac
If you've ever dined in a Middle Eastern restaurant, you may have noticed the dark red powder that dusts everything from salads to meat to baklava. It's sumac, and it packs a wallop of tart, lemony, almost vinegar-like flavor that brightens salad dressings, popcorn, even Bloody Marys. It's a spice every kitchen should have, and one that…
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