This easy weeknight meal combines creamy, rich hummus with perfectly seasoned ground meat. Serve alongside fresh bread and a salad.

This Syrian baba ghanouj is made not with tahini, but with walnuts and pomegranate molasses. It’s perfectly smoky, delicious, and healthy.

This is a simple dish with complex, bright flavours. Wild caught salmon is generously coated in butter and za’atar then baked or grilled.

This dense, moist pumpkin bread is made with Yemeni hawaij spice, and is the perfect way to usher in Autumn. It also makes great muffins!

This version of the Yemeni spice blend is made for tea, coffee, and other sweets. It’s even perfect in pumpkin bread or apple pie!

This peach tart is made with juicy Palisade peaches and a crust made with mahlab, then topped with a fluffy cardamom whipped cream.

This quick and easy lemonade is made with whole lemons, a peach, and orange blossom water. A refreshing way to use up extra peaches!

This summery orzo salad is the perfect side for a BBQ; it uses preserved lemon, squash, and mint for a bright, fresh tasting vegan side.

Learn how to make these easy preserved lemons, perfect for adding to stews and tagines, salads, and sauces.

This Lebanese cabbage and vegetable salad is a healthy alternative to coleslaw: dressed with lemon, olive oil, fresh herbs, and za’atar.

These soft, baked cake doughnuts are made with fresh peaches and a touch of orange blossom water.

These healthy mini Lebanese omelettes are filled with kousa (zucchini) and herbs and topped with cucumber yogurt sauce and fresh tomatoes.

This warm, all-purpose seasoning finds its way into many Middle Eastern dishes; here’s how to make your own freshly ground baharat.

These chewy tahini oatmeal cookies are simple to make and have a perfect golden, crispy edge. Nice alternative for those with nut allergies!

This cooling Levantine yogurt dip includes cucumber, garlic, and mint – perfect for dipping or alongside kibbeh, fritters, or fresh bread.