Like baklava, these exquisite pastries are a communion of phyllo, nuts, and honey. Unlike baklava, they’re a cinch to make.
- Quick Glance
- 35 M
- 1 H
- 9
About Claudia Roden
London-based Claudia Roden is often called the food goddess of Middle Eastern food writing, and is regarded as an authority on Mediterranean, North African, and European cooking. She was born in Cairo, educated in Paris and London, and is admired the world over as a fine writer as well as a great cook. She has authored more than a dozen cookbooks, including The Food of Spain, and has been honored with both the James Beard Award and the Glenfiddich Award. @claudiaroden
Spanish Orange Flan
Made from just three ingredients, this classic flan is ridiculously easy to toss together. A tangy, rich, creamy coda to a luxe dinner or a simple brunch.
- Quick Glance
- 10 M
- 9 H
- 2
Spanish Gazpacho
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.
- Quick Glance
- 15 M
- 15 M
- 1
Lamb Kibbeh with Onion and Pine Nuts
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.
- Quick Glance
- 25 M
- 1 H
- 0
Chicken with Tomato Pilaf
Sauteed chicken chunks are nestled over rice pilaf speckled with fresh tomatoes and parsley. A wedge of lemon or sumac finishes the dish.
- 35 M
- 1 H
- 4