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Middle-Eastern
Everybody Loves Hashem: The Always Busy, Open-Air Jordanian Lunch Spot with No Menus
By
SABA IMTIAZ
Inside One of Karachi’s Last Iranian Lunch Cafes
By
SABA IMTIAZ
Yemeni Lachuch is What Happens When Pancake Meets Pita
By
SAVEUR EDITORS
Herbed Lamb Stew (Sabzi Govurma)
By
SAVEUR EDITORS
Chicken Pilaf in a Lavash Crust (Khan Plov)
By
SAVEUR EDITORS
Eggplant and Walnut Frittata (Badimjan Kükü)
By
SAVEUR EDITORS
Walnut-Cardamom Cookies (Mutaki)
By
SAVEUR EDITORS
Stuffed Meatballs and Chestnuts in Saffron Broth (Küfta Bozbash)
By
SAVEUR EDITORS
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Almond-Cardamom Baklava (Azeri Pakhlava)
By
SAVEUR EDITORS
How to Make Shawarma Out of Cauliflower
By
DARYN WRIGHT
Armenian Stuffed Cabbage (Dolmas)
By
SAVEUR EDITORS
An All-Woman Team of Syrian Refugees Has Become Canada’s Hottest New Catering Company
By
AMANDA ARNOLD
Breaking Down the Middle East’s Hummus Wars
By
KATHERINE WHITTAKER
What Goes Into Making Israel’s Top Bowl of Hummus
By
NAOMI TOMKY
Top-Notch Middle Eastern Food Finally Hits the Bay Area
By
LAUREN SLOSS
Fully Loaded Turkish Grilled Cheese Sandwich (Kumru)
By
KAT CRADDOCK
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