Lamb and goat—and baby camel for special occasions!—are the meats of choice in the Arabian Gulf. Here, in this Saudi version of roast lamb, the
Here is the home version of the Emirati madfun. Traditionally, the lamb was wrapped in a wet straw mat and cooked in a pit oven,
This is the Levantine version of tharid. Of all the versions of fatteh, it is the lightest, especially if you toast the bread as I
In this variation on the Saudi Eggplant Fatteh, the bread element is pancakes similar to anjero (Somali Pancakes) or the sweet hand pies, or qatayef,
The dough for this filled naan is slightly different from that for the plain Naan in that it uses both milk and yogurt instead of
There is something comforting about knowing you have meat marinating in the fridge from the night before. Half the work is already done. Skewer the
Maqlouba in Arabic literally means “upside down.” I remember one Sunday our family was going on a picnic to the park. But we weren’t going
Shawarma is Middle Eastern street food that is undeniably delicious. Traditionally, tender lamb is marinated in a special blend of spices and roasted on a
A relatively new dish in Lebanon, which is now served during Christmas and New Year. When I cooked it on TV, it became a huge
MINCED MEAT SKEWERS We make sure to use as high a temperature as possible when grilling meat to give it a nice, grilled surface so
