Name: Walnut and Herb-Stuffed Salmon with Spicy Tahini Sauce
Yield: 46 servings
Ingredients: Two 1 lb salmon fillets, skin on, center-cut and trimmed to be the same size; 1 tsp cinnamon; 1/2 cup walnuts, toasted; 4 cloves garlic, minced; 1/2 cup fresh cilantro, chopped coarsely; 1/2 cup flat-leaf parsley, chopped coarsely; Juice of 1/2 lemon; Zest of 1 lemon; 4 hot red chilies, seeded and chopped; 1 tsp paprika; 1 tsp cumin; 1/4 cup extra virgin olive oil; Salt and pepper; Kitchen twine

Image may contain Food Lunch Meal Dish Cutlery and Fork

photo by Petrina Tinsaly

Samaki har'ra is a dish that is very popular in the Arab world, especially in Lebanon and particularly in the port city of Tripoli. While my version may not look traditional, the taste is truly authentic. It's definitely something a little different from the usual salmon dish. Sea bass or snapper are also good fish for this recipe.

Recipe notes

Zucchini, Pea, and Bulgur Pilaf

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

Ta’ameya (Fava Bean Fritters)

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.

Spicy Honey Orange Shrimp (Xiang La Fengmi Xia)

A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.

Heavenly Halva Cake

Serve a thick slice for breakfast or an afternoon pick-me-up.

Yogurt and Cucumber Soup

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

Sfouf (Semolina Turmeric Cake)

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

Green Curry Mussels

The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.

Smoky Tofu Shakshuka

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