Kubbeh soups may be the highlight of the Iraqi cuisine. My grandmother used to make the dumplings in different sauces, […]
Main course
Persian beef, herb, kidney bean and dried lime stew (ghormeh sabzi)
To make this delicious stew vegan, just omit the beef from the recipe and replace water with vegetable or vegan […]
Persian quince, prune and beef stew (khoresh e beh)
This wonderful member of the Persian stew family is filled with fall flavors and aroma thanks to the quince and […]
Oshpelo, Uzbeki lamb, carrot and rice dish
Oshpelo, (also osh or plov,) is Uzbekistan’s national rice dish that’s cooked with meat, carrots and chickpeas. The Jews of […]
Tunisian tuna and preserved lemon sandwich
Imagine a large bread roll stuffed with canned tuna, tomato sauce, preserved lemon, harissa, warm potato, half-boiled egg and chopped […]
Deconstructed Niçoise Salad
Tunisian fricassee sandwich is made with tuna, potatoes, hard-cooked egg, olives and harissa or filfel-chuma (spicy paprika and garlic sauce). […]
Tbeet, a Jewish-Iraqi Shabbat overnight stew of chicken and rice
In her modest, shack-like home in southern Israel, my great aunt Toya served some of the best food I’ve ever […]
This Sukkot, Celebrate the Fall Harvest With Stuffed Squash
The Festival of Tabernacles is about showing the bounty of the year’s final harvest. In the United States, squash are a classic symbol of that.
Rainbow trout over tomato, beans and arak salad
The tomato, cannellini beans and arak salad is excellent on its own. Use any fish fillet with skin on. Arak […]
Butternut Squash, Chicken and Harissa Rice
A fall variation of a classic Palestinian upside-down rice dish, originally made with layers of eggplant and cauliflower.