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This flavorful dish is a springtime favorite in the Middle East.
This hearty stew of fried and simmered beef and vegetables gets its distinct flavor from an aromatic spice mixture composed of cardamom, allspice, and cinnamon.
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.
Qabili pilau is widely considered to be the national dish of Afghanistan.
This classic Passover recipe is served as the first course of the seder meal in Jewish homes all around the world.
This Middle Eastern winter salad has a creamy, nutty taste and a delicious bite of onions, flavored with sumac and lemon.
This delicate pastry is layered with rose-water pastry cream topped with salty pistachios.
Turkish coffeepots, or ibriks, usually made of copper, come in varying sizes and needed to make this potent brew.
This is a classic Persian dish of chicken in a sweet gravy topped with crisp sticks of potatoes.
This is a recipe for dolamades, an eastern European specialty.
An exotic blend of spices, nuts, and tomato makes this dip something special.
Middle Eastern kibbeh is a finely ground paste of bulgur, onions, and lamb or beef, which is formed into patties or balls, filled with coarsely ground, sweetly spiced meat, onions, and pine nuts, and deep-fried.
This stew is popular in Egypt, where favas are a staple food.
According to the Trader Vic's drinks menu, the recipe for this cocktail, with its name evocative of morning-after woes, comes from Sheppard's Hotel in Cairo.
This is our adaptation of a popular Iranian dish made with beef, lamb, and a pinch of saffron.
This soft, fluffy rice, crowned with a crisp crust, is a staple of Persian cuisine, and is often served with kebabs.
Za'tar, Arabic for wild thyme, is also the name of a mixture of that herb, salt, sesame seeds, and, usually, tart, powdered red sumac berries.
During Eid, it is customary for people to drop in on friends and relatives, bringing cookies, like these, as a gift.