Israeli Couscous with Saffron, Toasted Pine Nuts & Currants

You can easily make this dish an hour or two in advance, let it sit at room temperature, and gently reheat it before serving (you may need to carefully break apart any clumps with a wooden spoon). But hold off on adding the pine nuts until the last minute, so they don’t lose their texture.

• 
  
  4 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium yellow onion, cut into 1/4-inch dice (1-1/4 cups)
  
  


• 
  
  4 scallions, thinly sliced (white and green parts kept separate)
  
  


• 
  
  30 saffron threads (about 1/8 tsp.), lightly toasted and crumbled
  
  


• 
  
  Pinch crushed red pepper flakes
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 medium cloves garlic, finely chopped
  
  


• 
  
  Generous pinch ground cinnamon
  
  


• 
  
  1-3/4 cups Israeli couscous
  
  


• 
  
  1/3 cup pine nuts, lightly toasted
  
  


• 
  
  1/3 cup currants, soaked in warm water until tender and then drained
  
  


• 
  
  3 Tbs. chopped fresh flat-leaf parsley
  
  

Heat 2 Tbs. of the oil in a 10-inch straightsided sauté pan over medium-high heat. Add the onion, scallion whites, saffron, red pepper flakes, and a generous pinch of salt. Reduce the heat to medium and cook, stirring occasionally, until the onion is tender and golden brown, 7 to 8 minutes. Stir in the remaining 2 Tbs. oil, the garlic, and cinnamon and continue to cook for 1 minute more. Add the couscous and 1-1/2 tsp. salt and stir constantly until the couscous is lightly toasted (the color will turn a light brown), 2 to 3 minutes. Remove from the heat.

In a small saucepan, bring 2 cups of water to a boil over high heat. Add the water to the pan with the couscous, stir to combine, cover, and cook at a simmer over medium-low to low heat until the couscous is tender and has absorbed all of the liquid, about 10 minutes.

Add the pine nuts, currants, and parsley and toss to combine. Season to taste with more salt if necessary. Transfer to a platter or distribute among individual plates, sprinkle the scallion greens on top, and serve.

Jeweled Brown Basmati Rice and Quinoa (Morassa Polo)

This dish gets its name from the gemlike red barberries and green pistachios that sparkle on its surface. It's a regal dish that's typically reserved for special occasions. Although there are quite a few ingredients, this is an easy dish to make. You simply sauté the dried fruit and nuts with oil and spices, and toss them with the cooked grains.

• 
  
  1 cup brown basmati rice, soaked in cold water for 1 hour
  
  


• 
  
  1-1/2 cups quinoa, soaked in cold water for 1 hour
  
  


• 
  
  5 Tbs. grapeseed oil
  
  


• 
  
  Sea salt
  
  


• 
  
  4 cups water, boiling
  
  


• 
  
  2 Tbs. butter or unrefined coconut oil, at room temperature
  
  


• 
  
  1 large yellow onion, minced
  
  


• 
  
  1/2 cup barberries, soaked in warm water for 1/2 hour and drained
  
  


• 
  
  1 cup minced dried apricots
  
  


• 
  
  1 Tbs. dried rose petals or dried whole rosebuds pulled apart and stems removed, plus extra for garnish
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  


• 
  
  1 tsp. ground cardamom
  
  


• 
  
  1/2 cup pistachios, lightly toasted and coarsely chopped
  
  


• 
  
  1/2 cup slivered blanched almonds, lightly toasted
  
  


• 
  
  1/2 tsp. saffron, ground and steeped in 1 Tbs. hot water for a few minutes
  
  


• 
  
  Pomegranate seeds, for garnish (optional)
  
  

Drain the rice and quinoa and rinse under cold water.

Heat a medium stockpot over low heat and add the rice and quinoa, 2 Tbs. of the oil, and a pinch of salt. Sauté the grains, stirring often to prevent sticking for about 5 minutes until dry and fragrant. Add the boiling water and return to a boil; turn down the heat to very low and cook, covered, for 40 minutes. Turn off the heat and let the grains rest for 10 minutes, then toss in the butter and fluff with a fork.

While the grains cook, heat a large skillet over medium heat and sauté the onion in the remaining 3 Tbs. oil for about 15 minutes, until lightly browned. Add the barberries, apricots, rose petals, cumin, cinnamon, and cardamom. Cook for about 5 minutes, until heated through. Reserve half of the pistachios and almonds for garnish, and add the rest of the nuts to the skillet. Season with salt, and remove from the heat.

In a large bowl, toss the fruit and nuts with the grains and drizzle in the saffron and its steeping liquid. Season with salt. Garnish with the remaining nuts, a few rose petals, and the pomegranate seeds.

Rice Pilaf with Spiced Caramelized Onions, Orange, Cherry & Pistachio

The flavors of this pilaf are wonderful with curries and with full-flavored fish like salmon.

• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  3 medium onions: 2 sliced (about 3 cups); 1 small diced (about 1-1/4 cups)
  
  


• 
  
  1/2 tsp. ground allspice
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  


• 
  
  Pinch ground cloves
  
  


• 
  
  1-1/2 tsp. kosher salt; more as needed
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 orange, zest finely grated (about 2-1/2 tsp.) and juiced (about 6 Tbs.)
  
  


• 
  
  3/4 cup sweetened dried tart cherries
  
  


• 
  
  1-1/2 cups long-grain white rice
  
  


• 
  
  3/4 cup shelled pistachios, toasted and roughly chopped (3.5 oz.)
  
  

In a 12-inch heavy-based skillet, melt 2 Tbs. of the butter over medium heat. Add the sliced onions, reduce the heat to medium low, and cook, stirring occasionally, until soft and lightly caramelized, 20 to 25 minutes. Add the allspice, cinnamon, and cloves, and stir well. Reduce the heat to low and cook another 5 min., stirring occasionally, to allow the onion to absorb the flavors of the spices and caramelize a bit more. Season with 1/2 tsp. of the salt and a few grinds of black pepper. Set aside.

Pour the orange juice over the cherries in a small bowl to hydrate them, if necessary adding enough water to cover completely.

In a heavy-based 3-qt. saucepan with a tight lid, melt the remaining 2 Tbs. butter over medium heat. Reduce the heat to medium low and add the diced onion. Cook, stirring occasionally, until soft but not browned, about 5 minutes. Add the rice and the remaining 1 tsp. salt and stir well to coat each grain with butter. Toast for a full 5 minutes, stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of  the pan (the rice may turn opaque before 5 minutes is up, but keep going). Reduce the heat to low if there are any signs of scorching.

Tip:

Fluff the rice by slipping the tines of a fork down into the rice alongside the edge of the pan. Gently lift and toss the rice toward the center of the pan. Continue this process as you work your way around the perimeter. Then add your finishing-touch ingredients and gently fold them in with the fork, using a similar gentle fluffing motion.

Add 2-1/2 cups water, stir once, and bring to a boil over medium heat. Cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat, and let the pilaf sit, still covered, for 5 minutes.

Once the pilaf has rested, remove the lid and fluff the rice with a fork. Strain the cherries and discard the orange juice. Using the fork, gently fold in the cherries, caramelized onions, pistachios, and orange zest. Taste for seasoning and adjust as needed.

Tomato, Chickpea, and Feta Salad

Za’atar—a Middle Eastern spice blend treasured for its savory thyme-oregano flavor—adds a lovely herbal quality to this easy side salad.

• 
  
  3 oz. feta, crumbled (about 1/2 cup)
  
  


• 
  
  2 tsp. za’atar
  
  


• 
  
  Pinch crushed red pepper flakes
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1 lb. cherry, grape, or pear tomatoes, halved
  
  


• 
  
  1 15-oz. can chickpeas, rinsed and patted dry
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. white wine vinegar
  
  

In a small bowl, mix together the feta, za’atar and crushed red pepper flakes. Add 1 Tbs. of the oil and let sit while you prepare the rest of the salad.

Put the tomatoes in a large bowl. Stir in the chickpeas and season with 1/4 tsp. salt and a few grinds black pepper.

Add the remaining 2 Tbs. oil and the vinegar. Stir in the feta, season to taste with salt and pepper, and serve.

Bulgur Salad with Carrots and Peppers

Think of this salad as a heartier twist on tabbouleh, with extra veggies and tangy feta cheese crumbles.

• 
  
  2-1/4 cups medium-grind bulgur
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
  
  


• 
  
  1/3 cup fresh lemon juice
  
  


• 
  
  3 Tbs. tahini
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 cup sliced carrots (1/4-inch-thick slices), steamed until crisp-tender
  
  


• 
  
  1 cup diced red bell peppers (1/2-inch dice)
  
  


• 
  
  1 cup diced peeled cucumber (1/2-inch dice)
  
  


• 
  
  1 cup crumbled feta
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  2 Tbs. chopped fresh dill
  
  

Pour 3-1/2 cups boiling water over the bulgur in a medium bowl, stir, and let sit until the water is absorbed and the bulgur is tender, 20 to 25 minutes. 

Transfer the bulgur to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread bulgur on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the lemon juice in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the tahini. Taste and season with salt, pepper, and additional lemon juice or olive oil as needed.

Put the cooked and cooled bulgur in a large serving bowl and toss to break up any clumps. Add the carrots, peppers, cucumbers, feta, parsley, dill and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, and pepper, and serve.

Sautéed Zucchini with Za’atar and Crispy Chickpeas

Couscous makes a nice bed for this simple side dish flavored with za’atar, a zesty Middle Eastern blend of spices and sesame seeds.

• 
  
  2/3 cup cooked chickpeas
  
  


• 
  
  2 Tbs. cornstarch
  
  


• 
  
  1/4 cup plus 2 Tbs. olive oil
  
  


• 
  
  1 Tbs. plus 1 tsp. za’atar
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 lb. small zucchini (3 to 4), cut into 1/2-inch-thick half moons
  
  


• 
  
  1/2 small red onion, finely diced (3 to 4 Tbs.)
  
  

In a colander, rinse the chickpeas. Pat dry in a clean dishtowel. Spread the cornstarch in a pie pan or on a dinner plate with raised edges. Add the chickpeas and roll them around to coat. Transfer to a mesh strainer and shake to remove excess starch.


In a small (8-inch) skillet, heat 1/4 cup of the olive oil over medium heat until shimmering hot. Add the chickpeas, cover with a splatter screen, and cook, gently shaking the pan from time to time, until golden-brown, about 5 minutes. Using a slotted spoon, transfer the chickpeas to a plate lined with paper towels. Sprinkle the chickpeas with 1 tsp. of the za’atar and a generous pinch of salt. Roll the chickpeas around to evenly coat with the spice mixture. Set aside.


Heat the remaining 2 Tbs. oil in a 12-inch skillet over high heat until shimmering hot. Add the squash, arranging it to fit in a single, snug layer. Season generously with salt and cook undisturbed until deep golden-brown, about 2 minutes. Push a spatula through the pan to turn the squash over, following with tongs or a fork to flip any unturned pieces. Sprinkle the diced onion and remaining 1 Tbs. za’atar over the zucchini and stir with a spatula to blend. Transfer the zucchini to a serving bowl. Sprinkle with the fried chickpeas and serve.

Lamb Meatballs with Yogurt Sauce

These Moroccan-spiced meatballs show up at family meal at Gramercy Tavern, where they’re served with a simple yogurt sauce that provides a creamy counterpoint and a cooling cucumber salad. They are seasoned with ras el hanout, a spice blend found in Middle Eastern markets. You bake the meatballs on a rack set on a baking sheet, rather than browning them on the stovetop, for a dish that cooks while you do something else.

For the meatballs

• 
  
  1 Tbs. pine nuts
  
  


• 
  
  1 lb. ground lamb shoulder
  
  


• 
  
  1 Tbs. ras el hanout, or more to taste
  
  


• 
  
  1 Tbs. kosher salt, or more to taste
  
  


• 
  
  2 garlic cloves, finely chopped
  
  

For the sauce

• 
  
  2 cups Greek yogurt or labneh
  
  


• 
  
  Kosher salt and freshly ground white pepper
  
  


• 
  
  1/2 cup olive oil
  
  


• 
  
  1/4 cup finely chopped fresh Italian parsley
  
  

Make the meatballs

Preheat the oven to 425ºF. Set a rack on a baking sheet.

Toast the pine nuts in a small skillet over medium heat for 3 to 4 minutes, stirring so that they don’t burn. Transfer to a plate to cool, then chop them.

Put the lamb in a large bowl. Flatten it out, sprinkle the pine nuts, ras el hanout, salt, and garlic over it, and mix well by hand. To test for seasonings, flatten a tablespoon of the mixture into a patty, sear it in a small nonstick skillet over medium-high heat, and taste it. Add more salt and/or ras el hanout if necessary to the rest of the lamb mixture.

Moisten your hands and form the lamb mixture into 8 meatballs, about 2 inches in diameter, moistening your hands again if the mixture starts to stick. Arrange on the rack on the baking sheet and bake for 15 minutes, or until golden brown. Remove the meatballs from the oven and let stand for 5 minutes to finish cooking.

Make the sauce

Put the yogurt in a bowl and season with salt and white pepper to taste. Stir in the oil. Slowly add up to 1/2 cup water, until the sauce is the consistency you like. Stir in the parsley.

Put the meatballs on a platter, spoon the sauce over them, and serve.

Grilled Chickpea Burgers with Creamy Lemon Tahini Sauce

Forget beef burgers. Chickpeas, tahini, garlic, and lemon come together here in creamy, hearty bean burgers that taste like a cross between hummus and falafel.

• 
  
  1/4 cup extra-virgin olive oil; more for brushing
  
  


• 
  
  4 medium cloves garlic, sliced
  
  


• 
  
  2 tsp. ground cumin
  
  


• 
  
  4 or 5 six-inch pitas
  
  


• 
  
  2 15.5-oz. cans chickpeas, drained and rinsed
  
  


• 
  
  5 Tbs. tahini
  
  


• 
  
  1/4 cup fresh lemon juice (from 1 medium lemon)
  
  


• 
  
  1 large egg
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  


• 
  
  1/4 English cucumber, thinly sliced)
  
  


• 
  
  1 medium tomato, thinly sliced
  
  


• 
  
  Harissa (or other hot sauce; optional)
  
  

Prepare a high gas or charcoal grill fire.


Heat the oil, garlic, and cumin in a small saucepan over medium-low heat until the garlic is soft but not brown, about 3 minutes. Set aside off the heat.


Tear one of the pitas in half and toast in a toaster until golden-brown and crisp. In a food processor, grind the pita into fine crumbs; transfer the crumbs to a small bowl and measure them—you’ll need 1/2 cup. If necessary, toast and grind a second pita.


In the food processor, purée 1 can of the chickpeas with the oil mixture, 2 Tbs. of the tahini, 1 Tbs. of the lemon juice, the egg, and 3/4 tsp. salt until smooth. Add the remaining chickpeas and the pita crumbs, parsley, and cilantro; pulse until the chickpeas are coarsely chopped and the mixture is well blended.


Put the remaining 3 Tbs. tahini in a small bowl and gradually whisk in 2 Tbs. water and the remaining 3 Tbs. lemon juice (the tahini will thicken at first and then smooth out).

Shape the chickpea mixture into 6 patties, each about 3/4 inch thick. Brush both sides of each with oil. Grill, covered, until heated through and nicely marked on both sides, 2 to 3 minutes per side.


Cut the remaining 3 pitas in half and heat briefly on the grill. Layer the burgers in the pitas with the sliced cucumber and tomatoes, drizzle with the tahini sauce and harissa (if using), and serve.

Lebanese Grilled Eggplant Dip

Serve this rich, smoky dip with pita chips, crackers, or crudités. If you don’t have any za’atar (a Middle Eastern spice blend), you can substitute 1/4 tsp. dried thyme.

• 
  
  1 large eggplant, trimmed and sliced lengthwise into 6 1/2-inch-thick slices
  
  


• 
  
  1 Tbs. extra-virgin olive oil; more for brushing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/4 cup tahini
  
  


• 
  
  1/4 cup Greek yogurt
  
  


• 
  
  3 Tbs. fresh lemon juice
  
  


• 
  
  1 tsp. minced garlic
  
  


• 
  
  1/4 tsp. za’atar
  
  


• 
  
  Aleppo pepper or paprika
  
  

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper.

Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.

Put the eggplant in a  food processor with the tahini, yogurt, lemon juice, garlic, za’atar, remaining 1 Tbs. oil, and 1/2 tsp. salt. Pulse until well combined; there should be very small pieces of eggplant visible.

Season to taste with more salt and let sit for at least 15 minutes before serving to let the flavors meld. Garnish with a sprinkle of Aleppo pepper or paprika.

Wilted Red Cabbage with Mint and Goat Feta

This salad is lightly wilted and warm, giving it a lush color and more tender texture. The thinner you slice the cabbage, the more tender it will be. A mandoline is a good tool to use here, or a very sharp knife.

• 
  
  2 Tbs. olive oil
  
  


• 
  
  1 medium red onion, quartered through the stem end and thinly sliced crosswise
  
  


• 
  
  1 garlic clove, finely minced
  
  


• 
  
  4 cups packed very finely sliced red cabbage (1 scant lb.)
  
  


• 
  
  Sea salt
  
  


• 
  
  Juice of 1 lemon
  
  


• 
  
  2 Tbs. chopped mint
  
  


• 
  
  2 Tbs. chopped dill
  
  


• 
  
  2 Tbs. finely chopped parsley
  
  


• 
  
  Freshly ground pepper
  
  


• 
  
  Crumbled goat feta plus whole mint leaves, to finish
  
  

Heat the oil in a large skillet or wok. When hot, add the onion, turn to coat it with the oil, and cook for a minute to sear and soften. Add the garlic, then the cabbage, and season with 1 tsp. salt. Immediately begin turning it in the pan to wilt it evenly. You don’t want to fully cook it, just wilt it; two minutes should be enough time. Remove the pan from the heat, toss the cabbage with 2 Tbs. of the lemon juice, then taste and add more if sharpness is desired. Toss with the herbs. Season with more salt, if needed, and plenty of pepper. Transfer the cabbage to a platter, mounding it in a heap, then shower with the crumbled goat feta. Finish with the extra mint leaves and serve.

Bulgur Salad with Herbs, Apricots, and Pistachios

Reminiscent of tabouli, this salad makes a great side dish for just about anything grilled. Try it with grilled shrimp or halloumi cheese.

• 
  
  2 cups bulgur
  
  


• 
  
  Kosher salt
  
  


• 
  
  2/3 cup plus 2 Tbs. extra-virgin olive oil
  
  


• 
  
  1/3 cup minced yellow onion
  
  


• 
  
  3 medium cloves garlic, minced (1 Tbs.)
  
  


• 
  
  1/2 cup chopped dried apricots
  
  


• 
  
  1 cup coarsely chopped fresh flat-leaf parsley
  
  


• 
  
  3/4 cup coarsely chopped fresh cilantro
  
  


• 
  
  3/4 cup coarsely chopped fresh mint
  
  


• 
  
  1/2 cup chopped roasted, salted pistachios
  
  


• 
  
  1/3 cup fresh lemon juice (from 2 large lemons)
  
  


• 
  
  Freshly ground black pepper
  
  

In a 12-inch skillet, toast the bulgur over medium heat, stirring constantly with a wooden spatula, until aromatic and just a shade darker, about 3 minutes. Transfer to a small bowl. In a 1- to 2-quart pot, bring 2 cups of water and 1 tsp. salt to a simmer over medium-high heat.

Meanwhile, heat 2 Tbs. of the oil in the skillet over medium heat. Add the onion and garlic and cook, stirring, until tender, about 3 minutes. Stir in the bulgur, apricots, 1 tsp. salt, and the simmering water. Cover the skillet and remove from the heat. Let stand until the bulgur is tender and has completely absorbed the liquid, 30 to 40 minutes. Gently fold in the parsley, cilantro, mint, and pistachios.

In a small bowl, whisk the lemon juice with 1/4 tsp. each salt and pepper. Slowly whisk in the remaining cup olive oil in a slow stream.

Drizzle the salad with the dressing, season to taste with more salt and pepper, and serve.

Middle Eastern Turkey Burgers

This burger gets a Middle Eastern twist from the addition of garlic, cumin, coriander, and fresh mint and parsely folded into the ground turkey. Fat is flavor, so for the best results, choose a ground turkey that's not too lean. Serve with Cucumber and Yogurt Sauce.

• 
  
  1-1/2 lb. ground turkey, preferably including some dark meat (93% lean)
  
  


• 
  
  2 medium cloves garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 cup lightly packed chopped fresh mint
  
  


• 
  
  1/4 cup lightly packed chopped fresh parsley
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  2 tsp. sweet paprika
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1/2 tsp. ground coriander
  
  


• 
  
  1/4 tsp. cayenne
  
  

Gently break the meat into large pieces in a large bowl. Mince the garlic, sprinkle with 1-1/2 tsp. salt, and using the flat side of a chef's knife, smear and mash to a paste. Gently mix the garlic paste, mint, parsley, olive oil, paprika, cumin, coriander, and cayenne into the turkey. Shape the meat into 4 equal 1-inch-thick patties. Refrigerate, uncovered, for at least 20 minutes and up to 4 hours.

Prepare a medium charcoal or gas grill fire. Grill the burgers, covered with vents open, until nicely marked and just cooked through (an instant-read thermometer inserted in a burger should read 165°F), 4 to 6 minutes per side.

Serve with the Cucumber & Yogurt Sauce.

Spiced Green Beans Braised with Tomato & Onions

This classic Lebanese dish is flavored with hints of cinnamon and allspice. It’s wonderful with any roasted meat but especially good with lamb.

• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 medium onion (about 8 oz.), halved lengthwise, trimmed, and thinly sliced lengthwise (about 2 cups)
  
  


• 
  
  1 lb. fresh green beans, rinsed well, stem ends trimmed
  
  


• 
  
  1/2 tsp. kosher salt; more as needed
  
  


• 
  
  1/4 tsp. freshly cracked black pepper; more as needed
  
  


• 
  
  2 cups canned diced tomatoes (from a 28-oz. can), drained
  
  


• 
  
  4 large cloves garlic, peeled and thinly sliced
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  3/4 tsp. ground allspice
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  

In a large (12-inch) skillet with a lid, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden, 4 to 5 minutes. Add the green beans, salt, and black pepper, and stir well. Reduce the heat to medium low and cook, stirring occasionally, until the onions are caramelized and the beans start to soften and brown lightly, about 10 minutes.

Add the tomatoes, garlic, sugar, allspice, and cinnamon. Stir well, reduce the heat to low, cover, and cook, stirring occasionally, until the beans are very tender throughout, 15 to 20 minutes, or longer if a softer texture is desired. Season to taste with salt and pepper. Serve warm or at room temperature.

Braised Lamb Shawarma

The components for these scrumptious sandwiches can be prepared ahead, making shawarma easy to assemble for a special lunch or dinner. You can find pomegranate molasses and tahini at a Middle Eastern market (or a well-stocked supermarket). You can make your own flatbread or use one of the other options listed below.Video:Ana Sortun demonstrates how to make Braised Lamb Shawarma.

For the lamb

• 
  
  4 bone-in lamb shoulder chops (about 10 oz. each)
  
  


• 
  
  1 Tbs. vegetable oil; more as needed
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1-1/2 cups dry white wine or water
  
  


• 
  
  1 Tbs. ground cumin
  
  


• 
  
  4 medium cloves garlic, smashed and peeled
  
  


• 
  
  1 large carrot, cut into 1-inch-thick rounds
  
  


• 
  
  1 medium white onion, peeled and cut into 8 wedges
  
  


• 
  
  2 Tbs. pomegranate molasses
  
  


• 
  
  1-1/2 tsp. fresh lemon juice
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  

For the tahini sauce

• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  1/2 cup whole-milk Greek yogurt
  
  


• 
  
  1/2 cup tahini
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt
  
  

For the pickled cabbage

• 
  
  1-1/2 tsp. extra-virgin olive oil
  
  


• 
  
  2 cups thinly sliced red cabbage (about 1/4 small cabbage)
  
  


• 
  
  1/2 tsp. pomegranate molasses
  
  


• 
  
  1 Tbs. sherry vinegar; more as needed
  
  


• 
  
  1/4 tsp. granulated sugar; more as needed
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For assembly

• 
  
  6 9-inch flatbreads, such as yufka, markouk (folded in half), or flour tortillas
  
  

Braise the lamb

Position a rack in the center of the oven and heat the oven to 350°F.

Pat the lamb chops dry. Heat the oil in a heavy-duty 12-inch skillet over medium-high heat. Working in 2 batches, cook the lamb chops, flipping once, until well browned on both sides, about 4 minutes total per batch (add more oil for the second batch, if necessary). Season with salt and pepper and transfer to a 9x13-inch roasting pan.

Add 1 cup of the wine to the skillet and bring to a simmer, scraping the skillet with a wooden spatula to loosen any browned bits. Pour the wine over the chops. Sprinkle with the cumin, then add the garlic, carrot, onion, and the remaining 1/2 cup of wine. The liquid should come halfway up the chops; if necessary, add water. Cover the pan with a double thickness of aluminum foil and braise in the oven until the meat is fork-tender, 1-1/2 to 2 hours.

Make the tahini sauce

Meanwhile, combine the garlic and lemon juice in a medium bowl; let sit for 5minutes. Whisk in the yogurt, tahini, olive oil, and 3/4 tsp. salt until smooth. Add 1 to 2 Tbs. water if necessary to achieve a thick yet pourable consistency.

Make the pickled cabbage

Heat the oil in a 10-inch skillet over medium heat. Add the cabbage and cook, stirring occasionally, until just tender, 8 to 10 minutes. Remove from the heat and stir in the pomegranate molasses, vinegar, and sugar. Season to taste with salt, pepper, more vinegar, or sugar.

Finish the lamb

Transfer the lamb chops to a cutting board and tent loosely with foil to keep warm. Strain the contents of the roasting pan through a medium-mesh sieve into a medium bowl (you should have about 2 cups liquid); discard the solids. Freeze the liquid until the fat rises to the surface, about 15 minutes, then skim it off and discard it. (Alternatively, use a fat separator.) Transfer the liquid to a 3-quart saucepan. Boil over medium-high heat until reduced by half, about 10 minutes.

Meanwhile, use your fingers to break the lamb into small chunks, discarding the fat and bones.

Whisk the pomegranate molasses, lemon juice, and butter into the braising liquid. Add the lamb and gently toss to coat. Season to taste with salt and pepper.

Assemble the shawarma

If you're using store-bought flatbreads (or if you made them ahead), warm the flatbreads in a 12-inch skillet (preferably cast iron) over medium heat. Arrange on a clean work surface. Divide the lamb among the flatbreads, spreading it in a strip about 1 inch from the near edge. Top the lamb with a few tablespoons of the cabbage and sauce. Roll the shawarma up tightly, pulling back on the edge of the bread after folding it over the filling and tucking the filling under with your fingertips, to create a slender, burrito-like wrap. Rest the shawarma on their seam side to keep them closed.

Heat the 12-inch skillet over medium heat. Working in batches, cook the shawarma seam side down until browned and crisp on that side (do not flip), about 3 minutes. Serve.

Baked Finger Eggplants with Yogurt and Cucumber

• 
  
  8 finger eggplants
  
  


• 
  
  olive oil
  
  


• 
  
  1/2 cucumber
  
  


• 
  
  3/4 cup thick yogurt
  
  


• 
  
  1 clove garlic
  
  


• 
  
  about 12 fresh mint leaves
  
  


• 
  
  1 tsp. black onion (nigella) seeds (optional)
  
  


• 
  
  warm flat bread such as pita, to serve
  
  

Preheat the oven to 400°F. Wipe the eggplants and cut them in half lengthwise. Pour a thin layer of olive oil into a baking pan and place the eggplants, cut side down, in the oil. Bake until soft and squishy, about 40 minutes.

To make the cucumber yogurt, wipe the cucumber half and grate coarsely. Sprinkle lightly with salt and set aside in a colander for half an hour. Squeeze the cucumber dry in the palm of your hand, then stir it into the yogurt. Peel and finely crush the garlic, chop the mint leaves, and stir both into the cucumber and yogurt. Toast the black onion seeds lightly in a nonstick pan. Transfer the yogurt to a serving bowl and sprinkle with the onion seeds.

Serve the eggplants on plates with the cucumber yogurt. Spread some of the baked eggplant onto a piece of the bread, spoon over a little of the yogurt, and eat.

Crimson Beet Falafel

Serve these brilliant red-purple falafel with yogurt sprinkled with black sesame seeds.

• 
  
  4 Tbs. olive oil
  
  


• 
  
  1 large onion, finely chopped
  
  


• 
  
  2 tsp. ground cumin
  
  


• 
  
  1/4 tsp. ground allspice
  
  


• 
  
  3 medium beets (14 oz.), scrubbed clean
  
  


• 
  
  Scant 1 cup milk
  
  


• 
  
  Scant 1 cup chickpea flour
  
  


• 
  
  Sea salt and freshly ground pepper
  
  


• 
  
  3 Tbs. cooked chickpeas
  
  


• 
  
  2 Tbs. lemon juice
  
  


• 
  
  vegetable oil for deep frying
  
  

Heat 1 Tbs. of olive oil in a skillet and sauté the onion, cumin and allspice over medium heat for 3 to 4 minutes. Set aside in a bowl.

Cook the beets in plenty of water until three-quarters cooked (roughly 20 minutes). Drain, cool and peel the beets. Grate coarsely on a box grater (you might want to use rubber gloves to do this!).

In a medium nonstick pan, bring the milk to the boil, then reduce to a simmer. Little by little, whisk in the chickpea flour until you have a smooth paste. Keep the mixture moving to avoid lumps. Season, then add the remaining olive oil and cook over low heat for 8 minutes, stirring all the time with a wooden spoon. Like cream puff dough, as the mixture heats, it will come away from the sides of the pan and shape into a ball.

Cool the ball of paste, then mix in the sautéed onions, chickpeas, lemon juice and grated beets. Using your hands, mold the mixture into golf-ball-sized balls and arrange on a baking sheet. Refrigerate for a couple of hours.

In a large saucepan, heat 2 inches of oil to 350°F. Carefully place the falafel into the oil and cook for 3-4 minutes, until tinged golden brown. Remove with a slotted spoon and place on paper towels to drain.

Sweet Potato-Chickpea Dolmas with Spinach and Crispy Mushrooms

“Dolma” comes from the Arabic word for “something stuffed.” Grape leaves filled with ground lamb, rice, onions, and currants are among the most popular dolmas, but there are a variety of vessels for stuffing that include fruit, vegetables, and, in this recipe, sweet potatoes. Savory, well-seasoned fillings are added, and the dolmas are braised or baked, then served hot, cold, or at room temperature.

For the tahini sauce

• 
  
  1/4 cup tahini
  
  


• 
  
  1/4 cup olive oil
  
  


• 
  
  2 cloves garlic, finely chopped
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the dolmas

• 
  
  4 small sweet potatoes (about 2 lbs.)
  
  


• 
  
  2 Tbs. pine nuts or slivered almonds
  
  


• 
  
  1/2 lb. king oyster or porcini mushrooms
  
  


• 
  
  2 Tbs. olive oil, divided
  
  


• 
  
  1/4 tsp. kosher salt; more as needed
  
  


• 
  
  1/4 tsp. freshly ground black pepper; more as needed
  
  


• 
  
  1-1/2 to 2 Tbs. freshly squeezed lemon juice, divided
  
  


• 
  
  3/4 cup cooked chickpeas or one 15-oz. can chickpeas, rinsed and drained
  
  


• 
  
  2 Tbs. tahini
  
  


• 
  
  1 small clove garlic, finely chopped
  
  


• 
  
  2 small shallots, thinly sliced
  
  


• 
  
  1 lb. fresh spinach, rinsed and large stems removed
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  1/4 tsp. cinnamon, preferably Vietnamese
  
  


• 
  
  1/8 tsp. ground allspice
  
  


• 
  
  1/4 cup chopped dried apples or currants
  
  

For the tahini sauce

Combine all of the ingredients, except the salt and black pepper, in a blender or small food processor and blend until smooth. Season to taste with salt and pepper.

Make the dolmas

Heat the oven to 350°F. Wrap the sweet potatoes in a double layer of aluminum foil and bake until tender, 45 to 60 minutes. Unwrap the potatoes and allow them to cool while you toast the nuts in the center of the oven until golden, 2 to 3 minutes.

Wipe the mushrooms with a damp paper towel, then trim and toss with 1 Tbs. olive oil, the salt, and black pepper and roast for 8 to 10 minutes, or until the mushrooms are golden brown with crispy edges. Cool to room temperature and toss them with 1-1⁄2 to 2 tsp. lemon juice.

Put a sweet potato into each of four large ramekins. Cut a slice horizontally from the top and gently spread out the sides of the sweet potatoes to fit the ramekins. Scoop out 3 to 4 Tbs. of flesh from each potato to create a space, and season the inside of each potato with a little salt. Set aside.

Transfer the scooped-out sweet potato to the bowl of a food processor and add the chickpeas, tahini, 1 to 1-1⁄2 tsp. lemon juice, and the garlic. Purée the mixture until it is the consistency of thick hummus and season to taste with salt and pepper.

In a large frying pan, heat 1 Tbs. olive oil over medium-low heat. Add the shallots and sauté until translucent, then stir in the spinach, cumin, cinnamon, and allspice. Cook until the spinach is wilted and tender. Add the dried apples or currants, toasted nuts, 1 to 1-1⁄2 tsp. lemon juice, and salt to taste.

Divide the sweet potato-chick pea purée among the four sweet potatoes and put an equal amount of the spinach mixture on top of each. Cover loosely with aluminum foil and bake for 15 minutes, or until the potatoes are hot all the way through. Reheat the mushrooms, spoon over the spinach, and drizzle each with tahini sauce, if desired.

Wilted Red Cabbage with Mint and Goat Feta

This salad is lightly wilted and warm, giving it a lush color and more tender texture. The thinner you slice the cabbage, the more tender it will be. A mandoline is a good tool to use here, or a very sharp knife.

• 
  
  2 Tbs. olive oil
  
  


• 
  
  1 medium red onion, quartered through the stem end and thinly sliced crosswise
  
  


• 
  
  1 garlic clove, finely minced
  
  


• 
  
  4 cups packed very finely sliced red cabbage (1 scant lb.)
  
  


• 
  
  Sea salt
  
  


• 
  
  Juice of 1 lemon
  
  


• 
  
  2 Tbs. chopped mint
  
  


• 
  
  2 Tbs. chopped dill
  
  


• 
  
  2 Tbs. finely chopped parsley
  
  


• 
  
  Freshly ground pepper
  
  


• 
  
  Crumbled goat feta plus whole mint leaves, to finish
  
  

Heat the oil in a large skillet or wok. When hot, add the onion, turn to coat it with the oil, and cook for a minute to sear and soften. Add the garlic, then the cabbage, and season with 1 tsp. salt. Immediately begin turning it in the pan to wilt it evenly. You don’t want to fully cook it, just wilt it; two minutes should be enough time. Remove the pan from the heat, toss the cabbage with 2 Tbs. of the lemon juice, then taste and add more if sharpness is desired. Toss with the herbs. Season with more salt, if needed, and plenty of pepper. Transfer the cabbage to a platter, mounding it in a heap, then shower with the crumbled goat feta. Finish with the extra mint leaves and serve.

Cucumber & Yogurt Sauce

This flavor-packed sauce is the perfect condiment for the Middle Eastern Turkey Burgers.

• 
  
  1/2 cup peeled, seeded, and finely diced English cucumber
  
  


• 
  
  2 Tbs. finely chopped red onion
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup plain whole-milk or lowfat yogurt, preferably Greek
  
  


• 
  
  2 Tbs. finely chopped fresh cilantro
  
  


• 
  
  Pinch of sugar
  
  


• 
  
  Pinch of cayenne or Aleppo pepper; more to taste
  
  

Combine the cucumber, onion, and 1 tsp. salt in a bowl. Let sit at room temperature for at least 20 minutes. Drain off the liquid and rinse to remove excess salt. Drain well and taste a few pieces; if it’s too salty, rinse and drain again. In a small bowl, combine the cucumber and onion with the yogurt, cilantro, sugar, and cayenne or Aleppo pepper. Let sit for 30 minutes for the flavors to develop. Season to taste with salt and cayenne.

Lebanese Grilled Eggplant Dip

Serve this rich, smoky dip with pita chips, crackers, or crudités. If you don’t have any za’atar (a Middle Eastern spice blend), you can substitute 1/4 tsp. dried thyme.

• 
  
  1 large eggplant, trimmed and sliced lengthwise into 6 1/2-inch-thick slices
  
  


• 
  
  1 Tbs. extra-virgin olive oil; more for brushing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/4 cup tahini
  
  


• 
  
  1/4 cup Greek yogurt
  
  


• 
  
  3 Tbs. fresh lemon juice
  
  


• 
  
  1 tsp. minced garlic
  
  


• 
  
  1/4 tsp. za’atar
  
  


• 
  
  Aleppo pepper or paprika
  
  

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper.

Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.

Put the eggplant in a  food processor with the tahini, yogurt, lemon juice, garlic, za’atar, remaining 1 Tbs. oil, and 1/2 tsp. salt. Pulse until well combined; there should be very small pieces of eggplant visible.

Season to taste with more salt and let sit for at least 15 minutes before serving to let the flavors meld. Garnish with a sprinkle of Aleppo pepper or paprika.