We know that you, like us, have piles and piles of zukes. Lush spices and a quick spell in the skillet make quick work of those gorg gourds.
You may know eggs and tomatoes as shakshuka, although this cousin includes the smooth heat from chiles as well as briny black olives. This approach from Anas Atassi is in our rotation.
A staple of Syrian snacking, moutabal is smoky and richly flavored. Spread it on everything that needs a pick-me-up of the delicious kind—you’ll never have a boring lunch again.
In the Eastern Mediterranean, each individual has an idea of what makes the perfect baklava. This unconventional approach relies on blitzed raisins and citrus syrup. If you’re looking for perfect, this just might be it.