In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise.
This bright, slightly spicy salad is great served with roasted chicken.
Brightened with lemon and garlic, tahini becomes a bright, creamy dip.
The Middle Eastern spice blend za'atar (which combines sumac, oregano, sesame, hyssop, and other spices) flavors this simple cilantro-and-garlic dip. It's ideal served alongside roasted meats, or slathered on fresh-baked pita.
Grape leaves are stuffed with a beef, herb, and rice mixture in this slightly-sweet version of Iranian dolmeh.
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