Generous spice, a good dose of olive oil, and chickpeas piled high are the hallmarks of this Galilean-style hummus.
Any way you make it, there is nothing like falafel's first bite: the crisp-fried exterior giving way to a creamy center of seasoned mashed beans, garlic, and parsley.
Best known as Egypt's national dish, ful medames is a hearty stew of warmed fava beans stirred with olive oil, lemon juice, and garlic, usually eaten for breakfast.
Eggs cooked with dill-scented lima beans is a comforting northern Iranian specialty.
Fenugreek, an aromatic dried herb, gives this hearty stew, its distinctly floral flavor.
This bright, slightly spicy salad is great served with roasted chicken.
Serve this garlicky, cumin-spiced Middle Eastern side dish with grilled lamb chops or chicken.
Cooking these beans with a lamb shoulder chop, a flavorful cut of meat, will give this entrée a richer texture.
The recipe for this popular Egyptian morning dish is based on one that appears in The New Book of Middle Eastern Food by Claudia Roden.
Hummus, the chickpea purée found on every Middle Eastern menu, is a classic companion to shish kebab.
Chickpeas, versatile, protein-rich legumes, have been a Middle Eastern staple for thousands of years.
In the United States, this common Middle Eastern street food is better known under the name, falafel.
Assembling a meal from a selection of small plates is a great way to do Valentine's day—indulgent, not too heavy, and perfect for sharing. Try our menu of meze for an intimate, but casual, dinner for two.
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Gently browned cipollini onions add an unexpected hint of caramel sweetness to hummus, deepening its earthy flavors.
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