Barley Porridge with Honeyed Plums

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

This quick breakfast or dessert is renowned in Yemen and throughout the Arabian Peninsula.

This custardy and comforting tofu comes together in minutes, all thanks to your microwave. Serve with rice or bread for an easy meal.

Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.

This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.

This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.