Soups & Stews (9)
Main Course (2)
This Tunisian-Jewish Sabbath specialty from Israeli chef Lior Lev Sercarz features tender fish braised in a thick chile-spiced tomato sauce.
Any seasonal vegetable, from earthy turnips to pungent kohlrabi, can be added to this hearty beef stew recipe.
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.
Pomegranate molasses and walnuts bring sweet, sour, and bitter notes to this classic stew.
This beautifully spiced vegetable soup is made with reshteh, Iranian noodles.
Sweetened with honey and prunes, this stew is an autumn staple at Jewish holiday tables.
This deeply satisfying dish of spiced meat and creamy wheat berries is most often made with lamb, but it's particularly delicious when made with chicken.
Like many traditional Emirati desserts, this luscious pumpkin porridge straddles the line between sweet and savory. The dish thickens as it cools, so be sure to serve it while it's still quite warm.
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.
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.
This is a classic Persian dish of chicken in a sweet gravy topped with crisp sticks of potatoes.