Still hungry? Check out more recipes below!
Kibbeh bil Saniyeh is a classic Lebanese baked tray of finely ground lamb and bulgur layered or mixed into a cohesive cake, perfumed with cinnamon, allspice, and dried mint. Toasted pine nuts add richness and crunch, while olive oil and ghee create a crisp, bronzed top with a tender interior.
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A fragrant, glossy Omani-style Muscat Swirl Halwa perfumed with saffron, cardamom, and rose water. Slowly cooked with sugar, ghee, and cornstarch, then studded with toasted cashews, almonds, and pistachios for a luxurious, chewy bite.
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Simsimiyya is a classic Middle Eastern sesame brittle: toasty sesame seeds bound in a glossy sugar–honey syrup, brightened with lemon and perfumed with cardamom and rose water. Crisp, fragrant, and perfect with tea or coffee.
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A classic Egyptian/Levantine molokhia: tender jute mallow simmered in savory stock and finished with a sizzling garlic–coriander tasha, served alongside vermicelli rice, lemon wedges, and warm pita.
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Kleicha is a traditional Iraqi date-filled pastry: a tender, lightly sweet yeast dough scented with cardamom, wrapped around a spiced date filling and finished with a sprinkle of sesame.
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