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Middle-Eastern
Ash-e Reshteh (Iranian Noodle Soup)
Date Honey
By
GABRIELLA GERSHENSON
Menu: A Middle Eastern Vegetarian Dinner
Drinking the Wines of Lebanon
By
SARAH BRAY
Baba Ghannouj (Mashed Eggplant Spread)
Za’atar Dip
Holishkes (Stuffed Cabbage Rolls)
Tzimmes (Root Vegetable Stew)
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Kibbeh (Lamb and Bulgur Wheat Croquettes)
H’riss (Spiced Chicken and Wheat Porridge)
Breaking the Fast
By
ANISSA HELOU
Persian Cucumber Yogurt Sauce
Bzar (Emirati Spice Mix)
Cipollini Onion Hummus
Matzo Ball Soup
Kafta (Lebanese Beef Kebabs)
Pomegranate With Nuts and Orange Flower Syrup (Khosaf al-Rumman)
Seductive Flavours of the Levant: a Lost Middle-Eastern Cookbook Classic
By
ERIC BIELSKY
Chicken with Onions and Sumac (Djaj bi-Basal wa Sumac)
Hybrid Power: The Iraqi-Israeli Sabich
By
NEAL UNGERLEIDER
Schug (Yemenite Chile Relish)
Sweetbread Pita
Israeli Schnitzel Sandwich
Man’oushé (Herbed Vegetable Flatbread Sandwich)
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