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Middle Eastern
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03/12/2012
Borani-e Bademjan (Eggplant and Yogurt Dip)
Garnished with walnuts and garlic chips, this creamy dip makes a great appetizer.
Issue #145
02/21/2012
Torshi-e Kalam (Pickled Cabbage and Dill)
These spicy cabbage pickles offset the richness of roasted meat.
Issue #145
02/21/2012
Torsh-e Liteh (Eggplant and Herb Pickle)
Serve this tart, herbaceous eggplant pickle with Persian rice dishes and stews.
Issue #145
02/21/2012
Torshi-e Piaz (Red Onion and Herb Pickles)
These tarragon-flavored pickles pair well with Iranian meatballs and other meat dishes.
Issue #145
03/24/2011
Schug (Yemenite Chile Relish)
Piquant schug makes a fantastic condiment for pita and falafel sandwiches.
Issue #137
09/15/2010
Muhammara (Red Pepper and Walnut Dip)
This piquant Middle Eastern dip is based on a recipe from author Peter Balakian. It takes its sweet and sour flavor from pomegranate molasses.
Issue #132
03/08/2007
Eggplant Pomegranate Relish
This relish makes an intriguing complement to fish or game.
Issue #32
02/13/2013
Menu: A Romantic Dinner of Middle Eastern Meze
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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05/25/2011
Cipollini Onion Hummus
Gently browned cipollini onions add an unexpected hint of caramel sweetness to hummus, deepening its earthy flavors.
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