Middle Eastern

Sautéed Collard Greens with Six-Hour Caramelized Onions

Sautéed Collard Greens with Six-Hour Caramelized Onions

By MICHAEL SOLOMOMOV
Twice-Cooked Eggplant with Sherry Vinegar and Paprika

Twice-Cooked Eggplant with Sherry Vinegar and Paprika

By MICHAEL SOLOMOMOV
White Chocolate Baba Ghannouj

The Best Middle Eastern Cookbook No One Talks About

By JESSICA SOFFER
Senegalese Thanksgiving Turkey

Tamarind and Honey-Glazed Roast Turkey

By PIERRE THIAM
Pumpkin Spoon Halva with Cardamom Syrup

Pumpkin Spoon Pudding with Cardamom Syrup

By BEN MIMS
Omani Madrouba

Omani Chicken and Rice Porridge (Madrouba)

By FELICIA CAMPBELL
The Food of Oman is Too Good to Ignore

The Food of Oman is Too Good to Ignore

By FARIDEH SADGEHIN
Omani Tea

Spiced Omani Milk Tea

By FELICIA CAMPBELL
Israeli Cous Cous with Ras el Hanout, Fennel and Carrot

Israeli Cous Cous with Ras el Hanout, Fennel, and Carrot

By FARIDEH SADEGHIN
Crispy Smashed Za'atar Potatoes

Crispy Smashed Za’atar Potatoes

Fried Eggplant with Tahini and Pomegranate Seeds

The Middle Eastern Moment

By MICHAEL SOLOMOMOV
Dumplings

Turkey Momos with Tomato-Cilantro Sauce

How to Pit Cherries

Roasted Cherries

Persian Rice

Persian Rice

By SAVEUR EDITORS
Chicken Shish Kebabs

Shish Kebabs

Yogurt Sauce, Farideh's Father

Cucumber Yogurt

Olive Oil-Poached Green Almonds with Dill

Olive Oil-Poached Green Almonds with Dill

Hummus with Pan-Seared Duck, Leeks, and Tapenade

Hummus with Pan-Seared Duck, Leeks, and Tapenade

The Arab Spring

Pomegranate Fig Smash

Margarita Al Jazeera

Ras el Hanout Margarita

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