Tender and just slightly sweet, these are good teamed with spicy or chunky soups and stews.
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
A big batch of overnight oats made with chopped almonds and mild rice milk that tastes just like horchata. An ideal and filling breakfast.
These cookies are gently sweetened and perfect with a cup of tea.
This quick breakfast or dessert is renowned in Yemen and throughout the Arabian Peninsula.
Kubez bread, a.k.a. kimaaj, is an Arabic flatbread or pita bread. It’s a staple in the Middle East used as an accompaniment for various dishes or as a wrap.
Not your grandma’s bran muffins, these fiber-rich baked goods are loaded with dates, almonds, and slivers of dark chocolate.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.