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13 stories for“middle eastern cooking traditions”
Not a single cuisine but several, split between coast, hills and desert. What defines it, which dishes matter, and why so much of it is built on olive oil, wheat and the seasons.
Aug 9, 2026
This Gulf classic transforms simple ingredients into fragrant, tender chicken and rice. Bahrain and Qatar claim it as their own, and once you taste it, you'll understand why.
Sep 15, 2023
Jordan's national dish layers tender lamb in a bold jameed yogurt sauce over fragrant rice. Almonds and parsley crown this ceremonial dish that tastes complex but builds from simple ingredients.
May 30, 2024
A Turkish breakfast classic that transforms simple vegetables and eggs into something aromatic and deeply satisfying. Gentle heat and fresh herbs make this one-pan dish shine.
Sep 25, 2024
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.
Nov 22, 2023
Kibbeh is defined by bulgur, which is cracked wheat, so the gluten-free version has to be rebuilt rather than substituted. The good news is that the rebuild already exists in the region's own repertoire.
Aug 11, 2026
Both classic knafeh shells are wheat. Rebuilding the dish gluten free means rethinking the top layer entirely, and rice-based kataifi plus a coarse cornmeal crust gets remarkably close.
Aug 11, 2026
Shawarma seasoning was never the carbohydrate. Roast chicken thighs and cauliflower hard, build a garlic sauce that is not thickened with anything, and the bread turns out to be optional.
Aug 10, 2026
Vermicelli sweetened with cardamom, saffron and rose water, served under a plain omelette. It should not work on paper, and it has been the standard morning plate in the UAE for generations.
Aug 1, 2026
Hollowing a courgette without splitting it is a skill worth twenty minutes of practice. What goes inside is rice, lamb and enough spice to season both at once.
Jul 29, 2026
A vegan bakery in Janabiyah, a Four Seasons tasting menu backed by a Saudi prince, and Muscat's coconut-bowl breakfast spot: the region's quieter vegan scene.
May 27, 2026
Iran's unofficial national dish layers fresh herbs, kidney beans, and dried limes into a deeply aromatic stew. Serve it over saffron rice for pure comfort with complexity.
Jan 8, 2025
Jordan's coastline is 26 kilometres long, and it produced its own version of the country's lamb dish. The jameed stays. The animal changes entirely.
Jul 31, 2026
