Slata Mechouia: Tunisian Grilled Pepper Salad
The Salad That Isn’t Really a Salad Call it a salad and Western readers picture something raw and cold. Slata […]
Appetizers
Arabic meals rarely begin with a single starter. They begin with several small plates arriving at once, meant to be shared, torn at with bread, and picked over slowly while the rest of the food finishes cooking. What you will find here are the dishes that do that job: smoky eggplant dips like baba ghanoush and zaalouk, sharp bread salads, fried Tunisian pastries, and a few small bakes that work as easily for a first course as for lunch. Most can be made ahead, and several actively improve after a night in the fridge. Start with two or three, put bread on the table, and let people help themselves.
Mediterranean Octopus Salad with Lemon and Garlic
Four Ingredients and One Decision There is almost nothing to this salad. Octopus, olive oil, lemon, garlic, parsley. It is
Tunisian Brik: Shatteringly Crisp Pastry with Meat and Cheese
The Snack You Eat Standing Up Walk through any Tunisian market at dusk and you will find someone frying Tunisian
Kaftaji: Tunisian Fried Vegetables with Egg
The Dish That Gets Chopped in Front of You Order kaftaji from a Tunisian street stall and the last part
Garlic Shrimp Gratin Under a Golden Cheese Crust
The Ramekin That Makes You Look Like a Chef Some dishes work harder for their looks than others. This shrimp
Zaalouk: Smoky Moroccan Eggplant Dip Cooked in One Pan
The Other Great Eggplant Dip If baba ghanoush is the eggplant dip everyone knows, zaalouk is the one Morocco keeps
Baba Ghanoush Recipe: Smoky, Not Just Roasted
Why This Baba Ghanoush Recipe Might Replace Your Hummus Think smoky restaurant flavor needs a charcoal grill and a chef’s
Fattoush Salad: Crisp Pita, Sumac, and Yesterday’s Bread
Why Fattoush Deserves a Spot on Your Table Think Lebanese cooking demands special skills or a shopping trip across town?
