For this traditional Iraqi-Jewish dish, ground-lamb meatballs are braised in a vibrant beet stew. SAVEUR test kitchen assistant Yael Coty learned to make this dish from her grandparents, who left Iraq for Israel in 1950.
Often referred to as the Prophet Muhammad's favorite dish, this satisfying lamb and vegetable stew is served over thin, cracker-like bread called regag to soak up the rich juices (although we found store-bought, toasted roti to work just as well). To make the preparation easier, have your butcher cut the lamb into pieces.
The best street food from around the world comes together in a menu featuring some of our favorite dishes from Latin America, North Africa, Southeast Asia, and more. Set out a global array of dishes—grilled lamb and chicken skewers, flaky tomato crêpes, samosas with a vibrant cilantro chutney, and a variety of sides and desserts—and let your guests create their own culinary tour. See the menu »
At the intersection of jam and candied fruit lies murabba, a vibrant spiced preserve of North Indian and Arabic origin. Most commonly made from amla (Indian gooseberries), murabba can be made from nearly anything grown in your garden—in the magical cure of a heavy syrup brightened with lemon juice, any sort of fruit or vegetable undergoes a transformation into a complex, refreshing preserve with a rich sweetness. And the best murabbas are accented with a bit of cardamom, saffron, rosewater, or some combination thereof, giving each bite a fresh and lively floral allure. Keep reading »