A Beginner’s Guide to Mezze: Hummus, Baba Ghanoush and Muhammara
Mezze is not a starter course so much as a way of eating. Here is what is in the three dips you will meet first, and how to tell a good one from a lazy one.
What Is Kafta? Understanding Mediterranean Kebabs
Kafta, kebab, shish, gyro. The words get used interchangeably on menus and they mean quite different things. A plain guide to what you are ordering.
Falafel: What It Is and How It Should Taste
One of the great vegan foods of the world, and one of the easiest to do badly. What separates good falafel from the dry, dense version you may have met.
Sumac, Za’atar and Tahini: The Pantry Behind Our Kitchen
Five ingredients do most of the heavy lifting in Levantine cooking. Learn what they are and you can taste what is happening in almost any dish.
Flavor Without Borders: The Story Behind Ehab
From a kitchen in Irbid to a buffet line in Texas. How thirty-seven years of cooking turned into the restaurant we run today.
