Flavors: Spinach and Lamb Curry (Sabzi)

Flavors: Spinach and Lamb Curry (Sabzi)

Recipe by Farida Ayubi
Description by 
Durkhanai Ayubi

This type of spinach and lamb curry, called sabzi, is traditionally served with rice on Nowruz, the spring new year. 

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Flavors: Roasted Eggplants With Tahini and Pomegranate Molasses Dressing

Flavors: Roasted Eggplants With Tahini and Pomegranate Molasses Dressing

Recipe by Yasmine Elgharably and Sheweker Elgharably
Photograph by Yehia El-Alaily

Eggplants are a heavenly ingredient, a mainstay of the healthy Mediterranean diet and a staple of Middle Eastern cuisine.

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Flavors: Chocolate Date Torte

Flavors: Chocolate Date Torte

Recipe by Sarah al-Hamad
Photograph by Kate Whitaker
This see-through date is also known as “the translucent;” in Arabic, noor means light. Not long ago, at a long, lazy lunch, I enjoyed delicious North African—inspired date and prune torte enrobed in smooth chocolate, not unlike this one.
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Flavors: Creamy Broccoli and Arugula Soup

Flavors: Creamy Broccoli and Arugula Soup

Recipe by Yasmine Elgharably and Sheweker Elgharably 
Photograph by Yehia El-Alaily
This soup was inspired a few years back by Gwyneth Paltrow’s It’s All Good collection of clean, good-for-you recipes. Our version incorporates local spices that add warming, Middle Eastern flavors, and we use the broccoli stem as well as the florets to achieve a more substantial, filling soup without adding any potatoes or cream.
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Flavors: Rice with Carrots and Raisins (Kabuli Palaw)

Flavors: Rice with Carrots and Raisins (Kabuli Palaw)

Recipe by Farida Ayubi
Description by Durkhanai Ayubi
Photograph by Alicia Taylor
In a time before the convenience of julienne slicers and store-bought peeled and slivered nuts, kabuli palaw was time-consuming and elaborate to prepare and was reserved primarily for ceremonial events. These days, although it takes less time to make, it still commands reverence. The delicate blend of spices and a crowning glory of glistening carrots, raisins and nuts give kabuli palaw pride of place among Afghan rice dishes.
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Flavors: Spinach and Ginger Salad

Flavors: Spinach and Ginger Salad

Recipe by Troth Wells
Photograph courtesy of Kam & CO. Denmark

I have childhood memories of my mother making this for me and telling me about its beneficial health effects!

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Flavors: Fresh Thyme Pie (Za'tar Akhdar)

Flavors: Fresh Thyme Pie (Za'tar Akhdar)

Recipe and photograph by Barbara Abdeni Massaad
Spreading the toppings evenly across the dough takes practice. Too much or too little of the topping makes a big difference. I found that the best way to spread the toppings on different pies is with your hands.
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Flavors: Spicy Bean Soup

Flavors: Spicy Bean Soup

Recipe by Troth Wells
Photograph courtesy Kam & Co. Denmark
There were several meat dishes, so I asked if I could eat only non-meat ones. They were happy for that and charged very little—perhaps because the meat dishes were the centerpiece. This bean soup, harira, is often made with lamb, but this is a meatless version. I sometimes add peas or other veg to use them up. 
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Flavors: Lamb and Egyptian Rice With Cinnamon, Nutmeg and Peas/Green Fava Beans

Flavors: Lamb and Egyptian Rice With Cinnamon, Nutmeg and Peas/Green Fava Beans

Recipe by Joudi Kalla
Photograph courtesy Jaime Orlando Smith

Lamb and Egyptian Rice With Cinnamon, Nutmeg and Peas/Green Fava Beans

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