Middle Eastern

The rich and luscious sesame sauce is key to these quick Middle Eastern–flavored lettuce cups. Slideshow: Turkish Re...

This riff on pasta with clams features strips of sweet roasted pepper, toasted walnuts and fresh herbs along with Mid...

Jamie Bissonnette likes to make this grilled-chicken salad with boneless thighs because they stay juicier than breast...

This superb version of tabbouleh has chopped asparagus as well as traditional bulgur, tomato, parsley and mint. Slid...

This tasty riff on a falafel sandwich uses black beans and quinoa in place of chickpeas. Slideshow: More Recipes for...

Peter Hoffman believes in eating with your hands so much, his menu at Back Forty West in Manhattan has a section call...

Aida Mollenkamp discovered North African food when she arrived in Paris to study at Le Cordon Bleu and ended up livin...

Treating Israeli couscous like risotto, Michael Solomonov simmers the pearl-shaped grains in a tomato sauce until the...

Nico Monday and Amelia O’Reilly say they summoned their “inner Moroccan” to spice this vegetarian dish with cumin, co...

Anna Zepaltas grew up preparing tamales in her mother’s Southern California kitchen, but she also loves Indian and Mi...

Harissa, a staple in Tunisian and Moroccan cooking, ordinarily contains dried red chiles. Grace Parisi makes her gree...

These buttery, crumbly, sugar-dusted cookies are irresistible. Jerusalem cooks personalize them with different nuts a...

This cinnamon-scented recipe is Yotam Ottolenghi and Rami Tamimi’s take on a dish made by Elran Shrefler at Azura Res...

Beets have a strong presence in the cuisine of almost every ethnic group in Jerusalem, Yotam Ottolenghi explains. The...

According to Yotam Ottolenghi, everyone in Jerusalem eats chopped-vegetable salads with whatever else they’re having....