11 countries · 220 recipes
Flame-charred eggplant with a deep smoky taste, mashed with tahini, garlic, lemon and cumin, and finished with olive oil and parsley.
Small okra and beef simmered in a thick tomato sauce and finished with a garlic and ground-coriander ta'leya, served with rice.
Egyptian semolina cake with coconut, butter and yogurt, baked until golden and soaked in syrup, with an almond on each piece.
A popular Egyptian dish of split fava beans cooked with dill, parsley, coriander and garlic, blended smooth and green and topped with crisp fried onions.
Thin chicken breast cutlets marinated with garlic, lemon and onion, coated in breadcrumbs and fried until golden and crisp.
Layers of toasted bread soaked in broth and white rice, doused with garlic-vinegar and tomato sauces and crowned with tender, browned lamb.
A square pie of paper-thin dough layers brushed with ghee and butter, baked until puffed and crisp, and eaten with honey and white cheese.
Warm fava beans half-mashed with cumin, dressed with lemon, garlic and olive oil, topped with tomato and parsley and eaten with flatbread.
Egyptian flatbreads stuffed with a layer of spiced minced beef, onion and peppers, baked until the bread is crisp and the meat juicy.
Thin strips of liver seared fast over high heat with garlic, chili and cumin, eaten in Egyptian flatbread.
Egypt’s beloved street dish of rice, lentils, pasta and chickpeas, topped with spicy tomato sauce and crispy onions, served with a garlic-vinegar daqqa.
A smooth yellow-lentil soup with carrot, tomato and onion, flavoured with cumin and butter, served with lemon and toasted bread.
Two layers of penne sandwiching tomato-simmered minced beef, covered in creamy béchamel and baked until golden on top.
Zucchini and bell peppers stuffed with rice seasoned with tomato, parsley, dill, coriander and mint, simmered in a tomato broth.
Oven-roasted eggplant slices covered with a tomato, pepper, garlic and cumin sauce, baked until thick and jammy.
Silky green molokhia cooked in chicken broth, finished with a sizzling garlic and coriander taqliya in ghee, served with roasted chicken and rice.
Baked puff pastry broken up with nuts, raisins and coconut, soaked in sweetened milk and baked until the top is golden and bubbling.
Egyptian rice with vermicelli toasted in ghee, the grains separate and glossy — the classic side on the Egyptian table.
Rice turned deep brown by caramelised onions and cumin, served with seasoned fried fish and a light tomato sauce.
A tomato broth seasoned with cumin and coriander, with shrimp, white fish, orzo and vegetables.
Basmati rice boiled in plenty of water, drained, then steamed with fried onion and saffron so every grain stays separate and golden in places. The classic partner for fish.
Sweet vermicelli fragrant with cardamom, saffron and rose water, topped with a thin omelette — sweet and savoury in one breakfast.
Basmati rice cooked in a chicken broth spiced with bzar, dried lime and tomato, served with browned chicken, fried onions and coriander.
A spiced chicken and vegetable stew with dried lime, ladled over thin regag bread that soaks up the broth.
Arabic bread spread with soft cheese, filled with crushed chili potato chips and a dash of hot sauce, then rolled and lightly toasted. Crunchy and quick.
A spicy tomato sauce with garlic, chili, cumin and lime, served alongside machboos and fish.
Whole wheat and lamb cooked slowly for hours until they melt together, then beaten into a smooth, thick porridge and finished with ghee.
Flour toasted golden, bound with ghee and sugar syrup and scented with saffron, cardamom and rose water — a warm, crumbly sweet that melts in the mouth.
Soft yeasted Gulf bread scented with cardamom, saffron and fennel and topped with sesame, eaten warm with date syrup or cheese.
Bone-in lamb simmered slowly with bzar and dried lime until tender, then basmati rice cooked in its broth and finished with saffron and rose water.
A smooth red lentil soup with cumin, turmeric and carrot, finished with a squeeze of lime.
A Gulf soup of small orzo pasta in a lamb and tomato broth with warm spices and dried lime, served hot with lemon.
Small dough balls, crisp outside and airy inside, fragrant with cardamom and saffron, drizzled with date syrup and sprinkled with sesame.
Rice and chicken cooked with onion, tomato and bzar until the rice is completely soft, then beaten into a thick, creamy porridge.
A lamb and vegetable stew spiced with bzar and dried lime, with thin sheets of dough cooked right in the broth until soft and full of flavour.
Basmati rice cooked with caramelised sugar and date syrup, cardamom, saffron and rose water, turning out glossy brown and gently sweet.
White fish fillets rubbed with bzar, garlic, lime and turmeric, grilled on high heat until charred at the edges and still moist inside.
Crisp triangles of samosa pastry filled with minced meat, onion, coriander and green chili, fried until golden.
Basmati rice cooked in an onion, tomato, bzar and dried lime base, folded with seared shrimp and fresh coriander.
A vegetable and chickpea stew in a tomato sauce spiced with bzar and dried lime, served with white rice.
Golden spiced basmati rice with chicken, fried potato cubes, peas, carrot and toasted vermicelli, finished with almonds and raisins.
Onions, eggplant, zucchini, peppers and grape leaves stuffed with rice and minced lamb, cooked in layers over lamb pieces in a tangy broth.
Grated carrot cooked with sugar and ghee until thick and glossy, scented with cardamom and rose water, then cut into squares and topped with coconut and almonds.
Cold yogurt with chopped cucumber, garlic and dried mint, served alongside rice, stews and grills to cool down the summer heat. No cooking needed.
Flaky pastry sheets brushed with ghee and baked until golden, drizzled with syrup and served with geymar clotted cream — a sweet Baghdadi breakfast.
Fried dumplings with a crisp golden crust of turmeric rice, filled with minced meat, onion, raisins, almonds and parsley.
Minced meat cooked with onion, tomato and spices, then topped with eggs and left to set — a hearty Iraqi breakfast eaten with bread.
A stew of bone-in lamb and small okra in tomato sauce with whole garlic cloves, served over Iraqi rice.
A whole fish opened from the back, seasoned with salt and turmeric, grilled until golden and served with tomato, onion, amba and bread. A home version for the oven or grill.
Turmeric-fried fish layered over spiced rice cooked with caramelised onions, raisins and dried lime.
Tender bone-in lamb simmered with spices and then browned, served over spiced rice cooked in its broth with peas, raisins and almonds.
A finely chopped Iraqi salad of tomato, cucumber, onion and parsley, dressed with lemon, olive oil and sumac.
Whole turnips simmered slowly in salted water with date syrup until tender and stained a reddish brown, eaten hot with their broth.
A smooth red lentil soup with cumin and turmeric, served with lemon and toasted bread.
A winter Iraqi soup of mung beans with a little rice, onion and turmeric, simmered until the beans burst and the soup thickens, brightened with dried lime and lemon.
Chicken simmered with dried lime, turmeric and chickpeas, its golden broth ladled over torn bread until it soaks it all up.
An Iraqi tray bake of golden eggplant and potato layered with meatballs, onion, tomato and pepper, baked in a spiced tomato sauce.
Fluffy white Iraqi rice with ghee and toasted vermicelli — the constant companion to Iraqi stews.
Fragrant green Iraqi rice with plenty of dill, green fava beans and ghee, served with yogurt or jajik.
Lacy spirals of light fermented batter fried until golden and crisp, then dipped in cool syrup scented with rose water and cardamom.
Large fava beans boiled until tender, served hot with salt, cumin, black pepper and lemon juice.
Fluffy yeasted Gulf pancakes scented with cardamom and saffron, served hot with date syrup and cheese.
Basmati rice cooked in chicken broth with browned onions, dried lime and spices, topped with golden chicken and a touch of saffron and rose water.
Thin bread pieces soaked in a dried-lime and tomato chicken broth, topped with the chicken and potatoes.
Yellow lentils simmered with tomato, onion, turmeric and dried lime until creamy, spooned over white rice.
Paper-thin, crisp sheets of cardamom-and-saffron batter, rolled into fingers while hot and served with tea.
Hulled wheat and lamb cooked for hours until they melt into a smooth, thick porridge, served with ghee, cinnamon and sugar.
Slow-caramelised onions with raisins, chickpeas, spices, cardamom and a touch of rose water, spooned over or beside machboos.
Tender lamb simmered with browned onions, dried lime and spices, with the rice cooked in its broth and scented with saffron and rose water.
A lamb and vegetable stew in a red broth spiced with dried lime and baharat, served with white rice.
White basmati rice boiled, drained and finished by steaming with ghee and cardamom, so every grain stays long and separate.
Basmati rice cooked with brown lentils, spices and dried lime, topped with crisp browned onions.
Spiced, golden-fried pomfret layered between rice cooked with onion, dried lime and whole spices.
Chickpeas boiled with salt and served hot in their broth with cumin, black pepper and a squeeze of lemon. A simple, warming snack.
A warming Gulf soup of oats in a chicken broth scented with cardamom, cinnamon and dried lime, with shredded chicken and a squeeze of lemon.
Soft dates stuffed with walnuts, covered with flour toasted in ghee and scented with cardamom, then cut into squares — a quick, no-oven sweet.
Paper-thin, crisp bread smeared onto a hot pan, topped with a layer of egg and cheese, then folded.
A light soup of toasted vermicelli, tomato, cumin and a hint of dried lime — warm and comforting at iftar.
Basmati rice cooked with deeply browned onions, tomato, dried lime and warm spices, crowned with spiced shrimp and a touch of saffron and rose water.
The everyday Kuwaiti salad: cucumber, tomato, lettuce and onion cut small in a lemon and green chili dressing, served with rice and machboos.
A brown lentil soup with Swiss chard and potatoes, sharply tangy with lemon, garlic and coriander.
Small potato cubes fried in olive oil with onion until golden, then tossed with eggs that are cooked just until softly set.
Soft triangular pies filled with spinach and onion, tangy with sumac and lemon, baked until golden.
Lebanon's crunchy garden salad: lettuce, tomato, cucumber, radish and fresh herbs with pieces of toasted bread, in a sumac, lemon and pomegranate molasses dressing.
Silky puréed chickpeas with tahini, lemon and garlic, finished with olive oil, paprika and parsley.
Patties of minced meat with parsley and onion, baked with layers of potato and tomato in a light tomato sauce.
A thick, warming soup of kishk — dried fermented yogurt and bulgur — with onion, garlic and lamb, pleasantly tangy.
Green beans slowly cooked with tomato, onion and garlic in olive oil, eaten cool or warm with flatbread.
Slim cabbage leaf rolls filled with rice and minced meat, simmered in a broth of garlic, lemon and dried mint.
Soft rounds of dough baked fast in a very hot oven, spread with za'atar and olive oil, eaten warm with fresh vegetables and mint.
A smooth, cinnamon-brown Lebanese pudding of rice flour cooked with caraway, cinnamon and anise, served cold under coconut and soaked nuts.
Whole molokhia leaves cooked in chicken broth with coriander, garlic and lemon, served over vermicelli rice with toasted bread and onions in vinegar.
Brown lentils and rice cooked together with cumin, topped with crisp onions fried in olive oil.
Slim, crisp pastry rolls wrapped around white cheese and parsley, fried until golden with the cheese melted inside.
Rice spiced with seven-spice and minced meat, cooked in chicken broth and served under browned chicken with toasted nuts.
Whole baked fish covered in a spicy tahini sauce with coriander, garlic and walnuts, served warm or cold.
Rice cooked brown in a broth of caramelised onions and cumin, served with golden fish, toasted nuts and tahini sauce.
A simple Lebanese semolina cake, bright yellow from turmeric and scented with anise, made without eggs and topped with pine nuts.
Chicken cubes marinated in yogurt, lemon and garlic, grilled on skewers until the edges char and the inside stays juicy. Needs at least 2 hours of marinating.
The Lebanese parsley salad: finely chopped parsley with tomato, mint and a little bulgur, dressed with lemon and olive oil. No cooking needed.
Soft, spongy semolina pancakes covered in tiny holes, cooked on one side only and soaked with honey melted into butter.
A thick, smooth soup of dried split fava beans and garlic, finished with olive oil, cumin and paprika.
Small crisp triangles of warqa pastry filled with minced meat spiced with cumin, cinnamon and herbs, fried until golden.
Tender boiled carrots tossed in a dressing of olive oil, garlic, cumin and lemon, with a touch of sugar and parsley.
Moroccan flower-shaped sweets of spiced sesame dough, fried until deep amber, dipped in orange-blossom honey and sprinkled with sesame.
A crisp pie of thin warqa pastry filled with saffron-and-cinnamon spiced chicken, soft herbed eggs and sweet toasted almonds, finished with powdered sugar and cinnamon.
Chicken slow-cooked with onion, ginger, turmeric and saffron until meltingly tender, finished with preserved lemon and olives. Cook it in a tagine or a heavy pot.
Light couscous grains steamed three times over a lamb stew, served with tender meat, seven vegetables and a saffron broth.
White fish marinated in Moroccan chermoula (coriander, parsley, garlic, cumin and lemon), cooked over potatoes, tomatoes and peppers with olives.
Morocco's famous soup: tomatoes, lentils, chickpeas and small pieces of lamb with celery, coriander and parsley, thickened at the end with a flour mixture until silky.
Delicate Moroccan crescents of thin, supple dough wrapped around ground almond paste scented with orange blossom water, baked until just cooked and still pale.
Small meatballs seasoned with cumin and herbs, simmered in a thick spiced tomato sauce, with eggs cracked on top at the end.
Lamb slow-cooked with onion, ginger, saffron and cinnamon until it melts, served with honey-glazed prunes, toasted almonds and sesame.
White beans slow-cooked in a thick tomato sauce with garlic, cumin, paprika and olive oil.
Mashed potato patties seasoned with garlic, cumin and herbs, dipped in egg and fried until golden and crisp.
Square flatbreads of thinly stretched dough folded with butter and semolina, cooked on a griddle until golden, and eaten hot with honey and butter.
Chicken slow-cooked with onions, fenugreek, lentils and ras el hanout, served over warm strips of msemen soaked in the fragrant broth.
A cooked salad of roasted peppers and tomatoes with garlic, cumin, paprika and olive oil, served warm or cold.
Seasonal carrots, potatoes, zucchini and pumpkin with chickpeas, gently cooked in a sauce spiced with ras el hanout and saffron, with raisins and olives.
A Moroccan cooked salad of eggplant and tomato with garlic, cumin, paprika and olive oil, mashed until thick and jammy and scooped up with bread.
Rice and chicken cooked slowly until completely soft, then beaten into a smooth, thick porridge finished with ghee and a dusting of cumin.
Chicken marinated in yogurt and spices, cooked with crisp onions, tomato and potato, then layered with saffron and rose-water basmati rice and steamed.
Yellow lentils simmered until creamy, finished with a sizzling garlic, cumin and tomato tempering and served with rice.
Boiled chickpeas drained and tossed while warm with salt, red chili and lime juice. Light, tangy and spicy.
A fish stew with tomato, onion, ginger and spices, potatoes and a tangy note of tamarind and dried lime, served with white rice.
A glossy, dense, caramel-coloured sweet cooked from starch, sugar and ghee with constant stirring, perfumed with saffron, cardamom and rose water and studded with nuts.
Thin, soft Omani flatbread spread onto a hot pan and folded, served warm with ghee and honey.
Fluffy basmati rice cooked with cardamom, cloves, cinnamon and a touch of turmeric, brightened with lemon juice at the end.
Salted lime pieces cooked in oil spiced with mustard seeds, fenugreek, red chili and garlic: a hot, sour pickle to go with rice and biryani.
Red kidney beans simmered in tomato and coconut milk with turmeric and curry spices, a creamy vegetarian dish served with rice.
Kingfish steaks rubbed with garlic, lime, turmeric and spices, grilled until browned, and traditionally served with lemon rice.
A lamb stew with potatoes and carrots in a tomato sauce spiced with Omani bzar, dried lime and ginger, served with white rice.
Small cubes of beef marinated in tamarind, garlic and chili, grilled on skewers until charred at the edges and served with tamarind sauce.
A light Omani fish soup: chunks of white fish in a golden broth with turmeric, garlic, green chili and dried lime, finished with lime juice and coriander.
Basmati rice cooked in a spiced Omani lamb broth, topped with fried onions, chickpeas and raisins.
Golden, crunchy clusters of shredded coconut cooked in sugar syrup and scented with cardamom, saffron and rose water.
A warm, thick Omani soup of cracked wheat cooked with dates, date syrup and milk, scented with cardamom.
Lamb shoulder rubbed with a hot garlic-and-vinegar spice paste, wrapped and slow-cooked in the oven until it falls off the bone. Needs an overnight marinade before cooking.
Eggs scrambled softly with onion, tomato, green chili, turmeric and cumin — a quick breakfast eaten with flatbread.
Cool yogurt with chopped cucumber, garlic and dried mint that balances the heat of biryani and spiced rice dishes.
Patties of soaked chickpeas and green herbs, crisp and brown outside, tender and green inside, served with tahini sauce.
A warming soup of cracked freekeh with its gentle smoky flavour, cooked in chicken broth scented with cardamom and cinnamon, with shredded chicken and a squeeze of lemon.
Ripe tomatoes cooked down in olive oil with garlic and hot chili into a thick, glossy sauce, scooped up with warm bread.
Gaza's fiery salad: tomatoes pounded with garlic, hot green chili and dill, dressed with lemon and olive oil. No cooking needed.
Chickpeas cooked until meltingly soft, blended with tahini, lemon and garlic until silky, and finished with olive oil and cumin.
Long oval bread rings coated in toasted sesame, soft inside, eaten with za'atar and olive oil.
A layer of ghee-crisped kataifi pastry over melted, stretchy white cheese, soaked in syrup and topped with pistachios — a home oven version.
Minced-meat and parsley kofta baked over sliced potatoes, then covered with a lemony tahini sauce and topped with pine nuts.
Palestinian maftoul cooked in chicken broth with caraway and allspice, served with golden chicken and a broth of small onions and chickpeas.
Layers of lamb, golden eggplant and spiced rice cooked in one pot, then flipped onto a serving platter and topped with toasted nuts.
Brown lentils and rice cooked together with olive oil and cumin, crowned with a heap of crispy caramelised onions.
Very soft warm chickpeas in a lemony tahini sauce, finished with olive oil and a garlicky green chili dressing, scooped up with bread.
Sumac-roasted chicken served on taboon bread topped with onions slow-cooked in olive oil, finished with toasted pine nuts.
Small pancakes cooked on one side only, filled with walnuts and cinnamon, sealed into half-moons, fried until golden and dipped in syrup.
Rice spiced with turmeric and allspice, baked with lamb, chickpeas and whole garlic cloves until it has soaked up all the broth.
A thick brown-lentil soup with ribbons of homemade dough, flavoured with fried onions, garlic and coriander, served with lemon.
Brown lentils and eggplant cooked down until thick, soured with pomegranate molasses and lemon, and finished with tahini, garlic, dill and chili.
Cucumber, tomato and onion cut into very small dice, tossed with parsley, mint, lemon juice and olive oil.
A thick Gaza stew of lamb, Swiss chard and chickpeas, soured with sumac and flavoured with tahini, dill, garlic and chili.
Shrimp baked in a spicy tomato sauce rich with garlic, dill and olive oil, served hot with bread.
Tender boiled chickpeas served hot in their broth with cumin and vinegar, topped Hijazi-style with tomato, onion, pickles and chili.
Basmati rice cooked in a spiced chicken broth with dried lime and tomato, served under golden roasted chicken with almonds and raisins.
A spicy tomato sauce with garlic and cumin served alongside kabsa, rice and grilled meats, cooked in 20 minutes from simple ingredients.
Hot, lightly mashed fava beans with ghee, garlic, cumin and lemon, topped with tomato, onion and green chili — eaten with tamees bread.
Soft dates melted in ghee and mixed with crumbled whole wheat bread, scented with cardamom and saffron — a warm winter sweet eaten with coffee.
Cracked wheat slow-cooked with lamb and milk until soft and creamy, topped with onions fried in ghee and cumin.
Tender cardamom-and-cinnamon cookies filled with date paste and stamped with traditional patterns — the classic companion to Arabic coffee.
Cool yogurt with chopped cucumber, garlic and dried mint, served alongside rice dishes.
Tender lamb slow-simmered with spices, dried lime and tomato, with the rice cooked in its broth and finished with almonds and raisins.
A rich stew of lamb, vegetables and spices, with thin sheets of dough cooked right in the broth until tender and thickening.
Thin whole-wheat bread torn and mashed with ripe bananas and ghee, served with honey and clotted cream — a warm, filling breakfast.
Paper-thin dough filled with minced meat, egg and leek, folded into a square and griddled until golden and crisp.
Whole-wheat dough discs cooked in a lamb stew with zucchini, eggplant, carrot and potato in a spiced tomato broth.
Brown-hued basmati rice cooked in chicken broth with caramelised onion and warm spices, topped with glazed carrot sticks and plump raisins.
Lettuce, tomato, cucumber, pepper and carrot in a lemon, vinegar and olive oil dressing — the usual companion to kabsa.
Creamy rice slow-cooked in chicken broth and milk with cardamom, served under chicken roasted with ghee.
Fragrant brown rice cooked with caramelised onion, cumin and dried lime, served with spiced pan-fried fish and a lemony tahini sauce.
A smooth red lentil soup with cumin, turmeric and carrot, served with lemon and toasted bread pieces.
A thick Saudi soup of cracked wheat (jareesh) with tender lamb, tomato and warm spices, simmered slowly until creamy and smooth.
A homely vegetable stew with tomato, spices, dried lime and chickpeas, served over white rice.
Chopped smoky roasted eggplant with tomato, pepper, spring onion and parsley, dressed with pomegranate molasses, olive oil and walnuts.
Smoky freekeh grains cooked in spiced chicken broth, served under browned chicken pieces with toasted almonds and pine nuts.
Chicken thighs marinated in yogurt, lemon and shawarma spices, roasted until the edges char, then wrapped in flatbread with garlic sauce and pickles.
Crisp toasted bread topped with warm chickpeas, a garlicky yogurt-tahini sauce and pine nuts sizzled in ghee.
Oval shells of bulgur and meat with a thin crisp crust and a filling of minced meat, onion and pine nuts, fried until deep golden brown.
A dense Levantine semolina cake with crisp edges, baked with ghee and yogurt, then soaked in orange-blossom syrup, with an almond on every piece.
Brown lentils with homemade pasta pieces in a tangy tamarind and pomegranate sauce, topped with crispy onions, fried bread and garlicky coriander.
Skewers of minced lamb and beef seasoned with parsley and red pepper paste, grilled over coals and served on flatbread with charred tomatoes and sumac onions.
Two layers of bulgur-and-meat dough with a filling of spiced minced lamb, onion and pine nuts, baked in a tray until golden and crisp.
Small hollowed-out zucchini stuffed with rice and minced lamb, simmered in a tomato sauce with garlic and mint.
A smooth red lentil soup with cumin, served with lemon wedges and toasted bread.
Crumbly semolina and ghee cookies filled with cinnamon-scented date paste, pressed in a carved mould and baked until golden underneath — the Levant's classic Eid sweet.
Semolina toasted in ghee and cooked in a light syrup into a warm, silky pudding, dusted with cinnamon and eaten with white cheese.
Oven-roasted eggplant simmered with chickpeas, tomatoes and onion in olive oil, eaten warm or cool with flatbread.
An Aleppo-style red dip of roasted peppers, toasted walnuts and pomegranate molasses — sweet, tangy and gently spicy, scooped up with flatbread.
Golden chicken broth scented with cardamom and bay leaf, with toasted orzo, shredded chicken, carrot and a squeeze of lemon.
Small open-faced dough rounds topped with spiced minced lamb, onion, tomato and pomegranate molasses, baked in a hot oven until the edges turn golden.
Tender lamb simmered in a warm yogurt sauce with garlic and mint, served with vermicelli rice.
Little dumplings filled with spiced minced lamb and pine nuts, baked and then simmered in a warm yogurt sauce, finished with garlic and coriander fried in ghee.
Grape leaves rolled around rice, tomato, parsley and mint, gently cooked with olive oil, lemon and pomegranate molasses, and served cool.
Brown lentils simmered with onion, tomato, garlic and hawaij until thick and creamy, scooped up with hot bread.
A smooth, elastic wheat dough cooked in water and beaten into a dome, with ghee poured into its centre and dipped into broth.
Small fried fritters of ground black-eyed peas with onion, garlic, green chili and cumin, crisp outside and soft inside.
Paper-thin layers of dough brushed with ghee, baked until puffed and golden, then drenched in honey and sprinkled with nigella seeds.
A thick Yemeni stew of chicken and vegetables with tomato, garlic and hawaij, eaten with bread or rice.
Spice-rubbed chicken roasted in the oven over basmati rice cooked with cardamom and dried lime, with an optional charcoal smoke that brings it close to real mandi.
Chicken marinated in yogurt and spices, layered with basmati rice, golden potatoes, crisp fried onions and saffron.
Simmered, shredded lamb cooked down with tomato, garlic and hawaij into a thick bubbling stew, crowned with whipped fenugreek.
White beans simmered in a tomato sauce with onion, garlic, green chili and hawaij, eaten hot with bread.
Pieces of bread toasted in ghee with onion, tomato and green chili, then tossed with eggs until set — a quick, filling Yemeni breakfast.
A lamb shoulder rubbed with garlic and spices and cooked very slowly in a low, sealed oven until the meat falls off the bone.
A thin, spongy Yemeni flatbread full of holes, cooked on one side only and used to scoop up saltah, lentils and stews.
Tender bone-in lamb simmered with whole spices and then roasted until browned, served over basmati rice cooked in the lamb's own broth.
A clear lamb broth fragrant with Yemeni hawaij and coriander, sipped hot from cups before or with the meal, with the tender meat served alongside.
A light, spongy semolina cake made with whipped eggs and cardamom, soaked in syrup straight from the oven until soft and moist.
Spicy Yemeni sahawiq of green chili, coriander, garlic and tomato, mixed with crumbled white cheese and scooped up with bread. No cooking needed.
A thick, bubbling lamb-broth stew with tomato and Yemeni hawaij, crowned with whipped green fenugreek foam.
Fish steaks coated in a paste of garlic, cumin, turmeric and chili, roasted at high heat until the edges char.
Spongy lahoh bread soaked in cold buttermilk seasoned with garlic, green chili and cumin, topped with mint, coriander, green onion and cucumber. Cool and refreshing.
A thick soup of cracked wheat and lamb with hawaij and cardamom, cooked slowly until smooth and comforting.
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