Flavors of the Middle East
Think about all that we’ve welcomed into our culinary lexicon: pita, baklava, falafel, baba ghanoush, tabbouleh. The Middle East has deeply influenced what Americans love to eat. (Just look at the wall of hummus in any grocery store!) Now it’s time to take a bigger bite. Plan a menu of mezze (small dishes) from this issue like the one shown here, which includes braised zucchini peels, pumpkin kibbeh, chickpea-yogurt dip with torn pita, grilled liver kebabs and beet-yogurt dip. Or go even bigger and cook a whole fish stuffed with herbs (page 91) or a golden-crusted rice pie (page 94). Whatever you choose, explore voraciously!