Real falafel starts with dried chickpeas, soaked but never cooked. The difference between homemade and store-bought is the crispy exterior and light, fluffy center that only proper technique delivers.
Thailand's national dish with a surprising history: born during wartime, promoted by government decree, now the world's favorite Southeast Asian noodle.
This Middle Eastern and North African classic transforms tomatoes, spices, and eggs into something elegant enough for company but easy enough for any night. Serve it straight from the pan with crusty bread.
Red lentils, onion, cumin and water, cooked until the lentils collapse, finished with lemon and served with fried bread. Forty minutes, one pot, and the winter dish of a whole region.
Saudi Arabia's national dish combines tender lamb with fragrant basmati rice and a warm spice blend. Toasted nuts and raisins add sweetness and crunch to this show-stopping one-pot meal.
