Middle Eastern

This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.

Kubez bread, a.k.a. kimaaj, is an Arabic flatbread or pita bread. It’s a staple in the Middle East used as an accompaniment for various dishes or as a wrap.

Garlic and chile are what really make this das medames sing, while hearty cumin, fresh cilantro, tomato, and tahini pile on layers of flavors.

This side dish is flavorful enough to also serve as a main course.

This Yemeni spice mixture transforms everything it touches into gold.

This quick breakfast or dessert is renowned in Yemen and throughout the Arabian Peninsula.

Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.

A simple trick gets silky-smooth results from canned chickpeas—no rinsing or overnight soaking required.

Sweetened with a wonderfully fragrant orange blossom syrup, this cream of wheat cake is simple to prepare with just a few ingredients.

Tachin translates as “arranged on the bottom” and refers to the layer of crunchy saffron and yogurt rice that forms on the bottom of this layered rice cake.

Traditionally served with tomatoes and hard-boiled eggs, malawach is a Yemeni flatbread that gets super flaky and crispy thanks to the butter in the dough.

This spicy Yemeni cilantro sauce is fiery hot with chile peppers, but it is also aromatic with spices and herbaceous notes of cilantro and parsley.

This mashed eggplant spread is topped with saffron, blackened mint, caramelized onions, and savory kashk—a thick, salty Iranian yogurt whey.

Just as tasty as kuku sabzi, this frittata uses green beans instead of herbs. Keep it intact by flipping it onto a plate before returning it to the pan.

Tomato and egg, a classic Chinese dish packed with sweet and umami flavors, is combined with shakshuka for easy brunch or dinnertime showstopper.

Just mix everything together for this braised chicken dish and put it in the oven, and about an hour later, you have a fragrant, tangy dinner.

What makes these nuts irresistible is the sourness of lemon and a scent of saffron, in addition to the salt.

These soft, no-bake almond flour cookies called toots are popular for Nowruz.