Puree tomatoes, cukes, bell peppers, bread, vinegar, garlic, and olive oil until smooth, toss in the fridge until mind-numbingly cold, then slurp and sigh.
About Claudia Roden
Called Bride’s Fingers, these baked cigar-shaped pastries, made from phyllo dough, are filled with chopped almonds and sugar and drizzled with a honey syrup.
This baked kibbeh is an easier-to-make cousin of the work-intensive classic. The ground lamb base is crowned with a savory onion and pine nut topping.
Sauteed chicken chunks are nestled over rice pilaf speckled with fresh tomatoes and parsley. A wedge of lemon or sumac finishes the dish.