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…
Israel
Jachnun: The Overnight Bread That Yemenite Jews Brought to Israel
This round returns to Israeli cuisine with jachnun (also spelled jahnun) — a dense, rolled pastry…
Israel
Sabich: The Iraqi-Jewish Sandwich That Became an Israeli Icon
This round covers Israeli cuisine with sabich — a pita sandwich piled with fried eggplant, hard-boiled…
Jordanian cuisine
Mansaf: Jordan’s National Dish of Lamb, Rice, and Fermented Yogurt
widely recognized as Jordan’s national dish and one of the most ceremonially significant meals in the…
Egyptian cuisine
Ta’ameya: Egypt’s Original Fava Bean Falafel
This post goes deep on ta’ameya (also spelled tameya or taameya) — the Egyptian dish widely…
Egyptian cuisine
Falafel: The Dish Everyone Claims and No One Fully Owns
Falafel earns its own deep dive as one of the most recognizable Middle Eastern foods in…