Fla­vors of the Mid­dle East

EatingWell - - FEATURES -

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!

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