My authentic recipe for hummus uses lots of lemon juice and tahini. Never suffer through bland, gritty, clumpy hummus again.

Learn to make homemade yogurt the easy way, no special equipment necessary. Also featured: traditional Middle Eastern yogurt toppings.

Learn the secret to making perfectly pocketed pita bread and get my tried and true, authentic Middle Eastern recipe.

Muhammara is a Syrian walnut, red pepper, and pomegranate spread. It’s delicious with pita as a dip, or spread on anything grilled.

This tabbouleh is inspired by Mexican salsa verde. With crunchy tomatillos, spicy jalapeño, and fresh lime juice, it’s a refreshing twist.

This pomegranate molasses glazed lamb shish kebab with sumac spiced tomato, onion, and bell pepper is perfect for summer grilling.

Jerusalem salad is a simple mix of cucumbers and tomatoes. But it often has a moisture problem, which I solve with one easy trick.

This vegan kale fattoush is dressed with lemon, sumac, and pomegranate molasses and topped with sesame seeds and summer produce.

The key to this summery red lentil soup is lots of sumac, lemon, and dried mint. It’s the perfect cure to summer salad burn out.

Ruby fennel tabbouleh is minced with fennel fronds and studded with pomegranate seeds and grapefruit supremes.

Amba (spiced, pickled mango) is the perfect condiment for your next summer bbq. Use it to top hotdogs, burgers, shish-kebabs, and salads.

Just as tart as strawberry rhubarb pie, but even fruitier, strawberry sour plum pie makes use of jarareng, or Lebanese green plums.

A simple beet salad is elevated with chive blossoms, available in late May and early June in backyard herb gardens and farmers’ markets.

Fenugreek seeds give this yellow curry powder an almost celery-like flavor that’s simultaneously fresh and umami.

This za’atar (sesame-thyme-sumac) pizza is perfect for a weeknight dinner or plate of party appetizers.

Gaimar is a Middle Eastern clotted cream. Spread on pita and drizzled with date syrup, it makes the perfect breakfast.

A baharat of pepper, paprika, cumin, coriander, cloves, cinnamon, and cardamom transforms any bland dish into a feast for the senses.

Beata’t tdamata is similar to the more well-known shakshuka, a delicious North African dish, but with a Levantine twist.

Sweet, creamy, and fragrant baklava frozen yogurt is the perfect way to use up those last few pieces of leftover baklava.

Jajik is a simple, delicious Middle Eastern spread made from dairy with herbs or veggies. My recipe takes 5 minutes and uses 4 ingredients.

My family used to make this cheese on their Syrian farm, where they would store it in clay jars buried under ground.