Middle Eastern

Call them galettes sucrees, mandelbrot, or biscotti — I love these Moroccan cookies, made by Rosette Toledano of Netanya, who, as her daughter says, "puts her heart in her cooking."

Tah-dig is the Persian word for the crunchy layer of rice that forms on the bottom of the pan. We think it tastes fantastic.

A U-shaped peeler with a horizontal blade (available at most supermarkets) makes peeling the squash easier. Here it’s okay to pulse the parsley in a food processor rather than chop it by hand, but pat it dry with paper towels first.

A take on Persian joojeh kebabs, these grilled saffron yogurt chicken thighs with herby labneh are vibrant, flavorful, and perfect for your next cookout.

This weeknight-friendly chicken dinner—made with pomegranate molasses and a toasted walnut relish—is inspired by the flavors of Persian fesenjan.

The tastiest way to eat a pound of kale.

These meatballs made of beef, rice, and split peas are stuffed with dried fruit and braised in a flavorful tomato sauce—a hearty, satisfying labor of love.

This Iranian bread recipe is fluffy and tender, with saffron (and a pinch of turmeric) providing a vibrant color and subtly sweet, honey-like scent.

These Middle Eastern meat-stuffed pitas get their earthy, spiced flavor from baharat, a blend typically comprised of cumin, allspice, black pepper, and more.

Inspired by the flavors of qorma-e-sabzi, an Afghan spinach stew, this simple soup relies on pantry staples and a box of frozen spinach.

A snickerdoodle-like exterior with a surprise filling of honey-sweetened, gently spiced pistachios.

Store-bought pita stands in for the more traditional lavash base in this version of lahmacun–a popular street food in Syria, Turkey, and elsewhere in the Middle East.

Molly Yeh’s turkey burgers are genuinely juicy, supremely crispy, flavored like falafel, and browned in a skillet for ultimate ease.

Tender Turkish Adana-style kebabs are an essential addition to your summer grilling.

Tangy whey, refreshing cucumber, and a sweet-tart sekanjabin syrup made from apple cider vinegar come together to form a seriously drinkable beverage.

The hands-off process of straining yogurt overnight yields labneh, a thicker, creamy spread you’ll use in everything from dips to dressings.