This is the Lebanese/Syrian version of stuffed grape leaves cooked on a bed of lamb chops, and when done, the stuffed leaves are inverted onto
As much as I like my mother’s fattoush, my favorite version is the one below, which I learned from Mario Haddad, a member of the
Together with hummus, this is the classic mezze dip that in Lebanon is called baba ghannuge and in Syria mutabbal. There is this rather puzzling
Moroccan starters are made up of a dizzying array of what are described as salades variées (varied salads), most of which are more like side
The name of this dish is almost always wrongly translated as “the imam fainted,” but according to Nevin Halici, my guru for all things culinary
This salad is used as a bed for grilled meat and poultry throughout the Levant. The dressing varies slightly from country to country. In Turkey,
There are many versions of mirza ghassemi. I don’t think I had it tasting the same from one home or restaurant to another. A Gilaki
When I visited Indonesia, half of my time there happened to be during Ramadan when street vendors seem to multiply, selling all kinds of snacks
A really sweet treat, both inside and on the outside. These are very different compared to the european variation of macaroons. MAKES: about 30 pieces
There are endless variations of fattoush, both in how it is seasoned and in the way it is prepared. Some families, like my mother’s, make
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