Recipes
Moutabal Baba Ghanouj: Smoky Eggplant Tahini Dip
Charred eggplant blended with tahini, garlic, and lemon creates this silky Lebanese dip with a distinctly smoky depth.
Sep 14, 2024
Loading
Search
Results
29 stories for“tahini”
Recipes
Miso Tahini Aubergine: Nasu Dengaku Meets the Levant
Two sesame pastes from opposite ends of Asia turn out to want the same thing. A Japanese temple-festival glaze, loosened with tahini and finished with pomegranate.
Jul 26, 2026
Recipes
Cold Tahini Soba Noodles With Date Syrup and Chilli Crisp
Japanese buckwheat noodles dressed with a Levantine sesame sauce. The two sesame pastes are near relatives, and date syrup does the job mirin was already doing.
Aug 4, 2026
Recipes
Za'atar Chicken Tacos With Sumac Onions and Tahini Crema
A Levantine spice blend and a Mexican corn tortilla share no history at all. What they share is a logic, and that turns out to be entirely enough to build on.
Aug 2, 2026
Recipes
Lebanese Hummus Proper Technique: Silky and Transformative
The secret to restaurant-quality hummus at home: skinned chickpeas, proper tahini blending, and understanding how warmth transforms texture into pure silk.
Nov 22, 2023
Recipes
Samke Harra: Lebanese Fish Under Chilli, Citrus and Coriander
The name means spicy fish and undersells it. A tahini and coriander sauce sharpened with chilli and lemon does most of the work, and the fish only has to be fresh.
Aug 1, 2026
Recipes
The Oldest Written Hummus Recipe Is Egyptian, From a Cookbook Roughly Seven Hundred Years Old
It contains four things and one of them is not optional. The supermarket version usually gets the ratio wrong, the ownership argument is genuinely political, and the earliest written record does not point where most people expect.
Aug 21, 2026
Recipes
Roasted Cauliflower Shawarma Bowls: Spiced, Golden
Caramelized cauliflower dressed in shawarma spices, served in grain bowls with tahini sauce. Middle Eastern flavors, no meat required.
Jan 15, 2025
Recipes
Fattet Hummus: Crisp Bread, Warm Chickpeas, Garlic Yoghurt
A Levantine assembly built on stale bread, designed so that every spoonful catches something crunchy and something soft. Timing is the only difficult part, and it is unforgiving.
Aug 2, 2026
Recipes
The Same Beans, Four Countries, Four Different Breakfasts
Egyptian ful is crushed, oily and cumin-heavy. Lebanese ful keeps chickpeas in it and more lemon. Sudanese ful arrives under cheese. The bean is the same and almost nothing else is.
Aug 15, 2026
Recipes
Chickpea Tuna Salad: Hearty, Plant-Based Texture
Mashed chickpeas replace fish in this quick, protein-packed salad. Tangy, crunchy, and ready in under 10 minutes for lunch.
Jan 12, 2024
Recipes
Vegetarian Middle Eastern Cooking Is Not a Compromise
Most of the Levantine repertoire was already meatless, because meat was expensive and fasting traditions are old. These are dishes designed to be eaten without meat, not adapted to be.
Aug 14, 2026
Recipes
Authentic Falafel: Crispy Chickpea Fritters from Dried Beans
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.
Mar 18, 2024
Recipes
Chicken Shawarma: Oven-Roasted Spiced Chicken at Home
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.
Apr 20, 2025
Recipes
Middle Eastern Aubergine Dishes, and the Two Ways to Cook It
Almost every great aubergine dish in the region depends on one of two techniques: burning it whole over flame, or frying it until it collapses. Choosing wrongly is why yours is rubbery.
Aug 14, 2026
Recipes
Falafel Was Almost Certainly Egyptian, Made With Fava Beans, and the Chickpea Came Later
The version most of the world eats is the Levantine one, and it is a revision. Egypt still makes it the older way, with fava beans, under a different name. The argument about who owns it is genuinely political.
Aug 21, 2026
Recipes
Crispy Baked Tofu with Peanut Sauce: Golden, Crunchy
Cornstarch-coated tofu emerges golden from the oven, ready to be dressed in silky peanut sauce. No deep-frying, all crispness.
Jul 22, 2024
Recipes
Fatteh Batinjan: Stale Bread, Fried Aubergine, Garlic Yogurt
A dish built to use up yesterday's bread, assembled in layers while everything is still hot so half the bread softens and half stays crisp. Timing is the whole technique.
Aug 15, 2026
Recipes
Koshari: Egypt's Soul-Filling Street Food Breakfast
Rice, lentils, pasta, and crispy onions layered together and crowned with spiced tomato and garlic sauces. Egypt's national dish is humble street food that tastes like pure comfort in a bowl.
Jul 14, 2024
Recipes
Ful Medames: Breakfast That Has Outlasted Every Empire in Egypt
Fava beans simmered until they collapse, crushed with garlic, lemon and olive oil, eaten out of a bowl with bread. Older than the pyramids by some accounts, and still what Cairo eats at dawn.
Aug 14, 2026
Recipes
Ten Middle Eastern Dishes You Can Actually Cook on a Weeknight
No special equipment, no two-day marinades, no ingredients you have to travel for. Ten dishes that are genuinely quick, ordered by how little you have to do.
Aug 14, 2026
Recipes
The Shish Tawook Sandwich, Built the Way Beirut Builds It
Bread, toum, chicken, pickles, chips. The order matters, the wrap has to be pressed, and yes, the chips go inside. This is the sandwich as it is actually sold on the street.
Aug 14, 2026
Recipes
Freekeh Risotto: An Ancient Levantine Grain Meets Italian Method
Green wheat harvested early and burned in the field, cooked with the patience Italians give arborio. Smoky, chewy and considerably harder to overcook than rice.
Jul 30, 2026
Recipes
Palestinian Food: A Guide to the Dishes, Regions and Rules
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
Recipes
Shawarma, Gyro, Doner and Al Pastor Are the Same Machine in Four Languages
Three of those words literally mean turning. The fourth means shepherd, and it exists because a hundred thousand Lebanese migrants arrived in Mexico and their children swapped the lamb for pork and added pineapple.
Aug 21, 2026
Recipes
Shawarma Is Not an Arabic Word, and the Dish Is Younger Than Almost Everyone Assumes
The name is a loanword from Turkish, the technique is a nineteenth century invention, and the man usually credited with it was a butcher in Bursa who turned the spit on its end. Here is where shawarma actually comes from.
Aug 21, 2026
