The name of this famous Turkish dish implies it was so good that “the imam fainted.” I hope you won’t keel over, but you’re sure to delight in the contrast…
The traditional way to make muhammara, a classic Syrian spread, is with roasted peppers, but this delicious version swaps in earthy beets. Its vibrant color, matched by its deep flavor,…
Few flavors evoke the Mediterranean as intensely as oregano. Here, a small handful of the dried herb adds an intoxicating aroma to crisp fried potatoes in a lemony vinaigrette. If…
This is one of the most requested recipes at Oleana, thanks in no small part to the fresh herbs, which make each bite an explosion of flavor. Don’t be stingy…
A mix of sweet, warming spices and a burst of saffron complement the carrots while peas absorb and reinforce the flavors in this evocative dish. I like to serve this…
Sometimes a vegetable is so perfect that you don’t want to do much to it. Such is the case when local snap peas arrive in the spring—just blanch them briefly…
“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…
This easy-to-make flatbread is sturdy enough to hold the filling for a shawarma sandwich, but thin enough that it doesn’t overwhelm them.
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…
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