A recipe is given in al-Baghdadi’s medieval cookery manual for these crisp little golden balls soaked in scented syrup or honey, bearing the same name, luqmat el qadi, which means “judge’s mouthfuls.” In Egypt they are known as zalabia, in Lebanon they are known as aweimat. The Greeks have a similar sweet called loukoumades. They are street food. Vendors deep-fry them and throw them into a syrup. During festivals they are sometimes colored bright yellow or red for joy and happiness and sold sprinkled with sugar and cinnamon. For parties they are served piled in a pyramid on a platter, held together by a sticky syrup.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.