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Recipes by Cuisine
Middle Eastern
Turkish
Turkish Braised Artichokes with Peas and Candied Lemon
By
GAMZE INECELI
Palestinian Lamb Stew with Sumac, Chard, and Chickpeas
By
LAILA EL-HADDAD
Cabbage Rolls with Beef and Rice
By
SAVEUR EDITORS
Middle Eastern Rice with Lentils, Frizzled Onions, and Lemony Yogurt Sauce
By
BENJAMIN KEMPER
Barbari Flatbread
By
NILOU MOTAMED
Vegetarian Pulao with Lime Pickle and Raita
By
ROMY GILL
Date-Pecan Cookies
By
MAJED ALI
Hora’a Osbao (Syrian Lentil Salad with Cilantro and Pita Chips)
By
NORA HINNAWI
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Turkey Stock
By
TED ROSEN
Chai-Spiced Pumpkin Basbousa
By
MAJED ALI
Sweet Caraway Scones with Salted Butter and Figs
By
MAJED ALI
Carrots with Aleppo Pepper and Mint
By
MICHAEL SOLOMOMOV
Desi Omelet with Tomato and Scallions
By
FATIMA KHAWAJA
Galilee-Style Grilled Fish Kebabs
By
RAWIA BISHARA
Pakistani Okra Stir-Fry
By
FATIMA KHAWAJA
Fried Artichoke Hearts with Taratur Sauce
By
SAVEUR EDITORS
Sheer Khurma
By
MARYAM GHAZANAVI
Atayef (Walnut- or Clotted Cream-Filled Pancakes)
By
REEM ASSIL
Chelo ba Tahdig (Steamed Saffron Rice with Tahdig)
By
NAZ DERAVIAN
Rose Petal Rice Pudding
By
SHAHPAR KHALEDI
Saffron Fried Fish with Herbed Tahdig Rice
By
SHAHPAR KHALEDI
Palestinian Red Lentil and Squash Soup (Shorabit Jarjir)
By
SAVEUR EDITORS
Roast Turkey with Celery-Root Stuffing and Giblet Gravy
By
MARY SUE MILLIKEN
Country Captain
By
VISHWESH BHATT
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