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Small eggplants are perfect for stuffing with rice and ground beef seasoned with allspice. Continue...

This cool, sweet, and subtly flavored snack originated in Turkey.

This classic Israeli breakfast, a dish of Libyan origin, can be served as a main course for any meal of the day.

A pita sandwich of griddled spiced meats and onions, this is one of Jerusalem’s most beloved street foods.

This velvety dip takes its signature flavor from tahini, a nutty-tasting sauce of crushed sesame seeds.

An earthy combination of fried eggplant, tea-steeped hard-boiled eggs, tahini, parsley, amba (a mango relish), and cucumber salad goes into this vegetarian sandwich, which is based on a traditional Shabbat breakfast of Iraqi Jews.

The seasoned chickpea mixture for this falafel should have a coarse texture. This will ensure a crisp shell and a moist interior.

Although the name says salad, this recipe is a far cry from a light, lettuce-filled side dish. With the beans, peppers, and quinoa, this dish is a filling main course. Continue...

Add a drizzle of rosewater, a common Middle Eastern ingredient that adds the lightest floral touch to foods, and a sprinkling of sugar to grapefruit and then give it a quick turn under the broiler for a deliciously simple breakfast treat. Continue...

Fennel adds a sweet and slightly spicy kick to traditional chicken kebabs, and takes on a mildly smoky character when grilled. With a cool tzatziki sauce, these kebabs are great on their own or paired with pita bread. Continue...