Northern Levantine kitchens skip the dried jameed and cook lamb in fresh yoghurt instead. Softer, quicker, and the version most families actually make on an ordinary week.
Baalbek makes its meat pies small, square and open, with the corners folded up to hold the juices. The technique is older than most of the recipes claiming to improve on it.
Braised chicken infused with saffron, cumin, ginger, and the distinctive tang of preserved lemon. Green olives and a rich sauce make this North African classic worthy of the finest occasions.
Without the rotating spit, home cooks still achieve restaurant-quality shawarma through high-heat roasting and a broil finish. Marinated, caramelized, and sliceable, it's worthy of your best pita.
