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.
About Anas Atassi
Anas Atassi was born in Homs, Syria, and now lives in Amsterdam. Every summer the whole family went back to Homs to be together and celebrate the season. Good food was an important part of that celebration and Anas has remained a lover of Syrian cuisine which started his great love for cooking. Sumac: Recipes and Stories from Syria is his first cookbook. @anasatassi
Jazmaz ~ Syrian Shakshuka
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.
Moutabal ~ Roasted Eggplant, Yogurt, and Tahini Dip
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.
Walnut Baklava
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.