Jordanian cuisine
Fattoush: The Salad Built to Waste Nothing
Country of origin: Levant (Lebanon, Syria, Jordan, Palestine) Today’s random pick lands on fattoush — a…
Jordanian cuisine
Freekeh: The Grain That Was Invented By Accident
Country of origin: Levant (widely eaten across Jordan, Syria, Lebanon, and Palestine) Today’s random pick lands…
Egyptian cuisine
Qatayef: The Dessert That Only Shows Up Once a Year
Country of origin: Levant and Egypt (widely eaten across the Arab Middle East) Today’s random pick…
Lebanese cuisine
Tabbouleh: The Parsley Salad Where the Ratio Is Everything
Tabbouleh — a bright, herb-forward salad built primarily from finely chopped parsley, with tomato, mint, bulgur,…
Israel
Shakshuka: The Egg Dish With More Homelands Than Most
Shakshuka — eggs gently poached directly in a simmering, spiced tomato and pepper sauce, served straight…
Jordanian cuisine
Manakish: The Levantine Flatbread Built Around a Single Spice Blend
Manakish (singular: manoushe) — a flatbread topped most classically with za’atar and olive oil, baked until…
Levantine cuisine
Warak Enab: The Patience Dish of Stuffed Grape Leaves
Warak enab (literally “grape leaves” in Arabic, also known as dolma across much of the former…
Egyptian cuisine
Ful Medames: Possibly the Oldest Dish Still Eaten Today
A slow-simmered fava bean dish, mashed and dressed with olive oil, lemon, garlic, and cumin, eaten…
Levantine cuisine
Muhammara: Aleppo’s Fiery Red Pepper and Walnut Dip
Today’s random pick lands on muhammara — a thick, deep red dip made from roasted red…
Lebanese cuisine
Kibbeh: The Levant’s Most Technically Demanding Dish
Kibbeh, also spelled kibbe or kubbeh, is a dish built from a fine paste of bulgur…