This shawarma has got it all: spice, brightness, and turkey.
Very simple to make, these cookies are everything in one bite: buttery and crunchy yet tender.
Your hummus dreams in the form of mashed potatoes.
Cabbage: it’s not just for slaw anymore.
Ever grill an entire head of cauliflower? You should.
Josh Katz of Berber & Q wants diners to ditch the elephant-leg shawarma from the kebab shop for traditional Levantine charcoal-grilled meat.
Charred cabbage wedges make for one hell of a side dish—dare we say it, they’d even work as a pretty stunning meatless centerpiece.
A Saudi television network has reported that tahini (the thing you put in hummus to make it amazing) from ISIS-held lands in northern Iraq may have arrived in Canada.
Waitrose’s in-store magazine has been criticised for running an ad from Israel’s tourist board that claims hummus and shakshuka as Israeli dishes.
Chris Colohan of the legendary Canadian metallic hardcore band, Cursed, is busy becoming a living legend in the vegan community for his fake bacon grease: a rich, smoky-flavored spread. I got in touch with him to find out if this porcine substitute holds up to the hype.
In the ancient city of Nablus in the West Bank, Palestinians make an inky black version of tahini called qizha that’s just about impossible to source outside of the region. Finding it has become a minor personal obsession.
Everything in this salad is raw, so no cooking is required.