This piquant Middle Eastern dip is based on a recipe from author Peter Balakian. It takes its sweet and sour flavor from pomegranate molasses.
Serve this garlicky, cumin-spiced Middle Eastern side dish with grilled lamb chops or chicken.
This delicate pastry is layered with rose-water pastry cream topped with salty pistachios.
An exotic blend of spices, nuts, and tomato makes this dip something special.
Popular from Morocco to Turkey, the cookies called kurabia—also rendered as gourabia or ghorayebah—may be shaped like little balls or even bracelets.
Also known as muhammara, this dip is popular in Middle Eastern cuisines.