All My Recipes

The smoky-sweet kick of shatta sauce is just what my grilled chicken needs. Shatta sauce comes from the Middle East and North Africa, and it's a fiery little condiment that really brings the flavor. Think of it as harissa's spicy cousin, but with more variety and regional flair. It's usually made with chilies (like jalapenos or something even spicier), roasted peppers, tomatoes, garlic, and spices like cumin, coriander, and smoked paprika. Different regions like to mix it up

Silky, soft poached eggs nestled in a cool, garlicky yogurt cloud. Let's be real, tackling a new recipe – especially one with poached eggs! – can be nerve-wracking. Enter Cilbir: the Turkish beauty that had me sweating (not just from the Aleppo pepper ). But guess what? It turned out a triumph and I'm still basking in the glow of everyone's "OMG this is AMAZING!" reactions. And the moment of truth was when – plating these beauties. Golden yolks peeking through, creamy yogurt

Whip up these beauties in your own kitchen with my easy-to-follow recipe. Golden on the outside, fluffy on the inside, and packed with fresh herbs and spices, these falafel are the perfect way to fuel your veggie-loving soul. Go To Recipe The History of Falafel Falafel is a popular Middle Eastern dish made from ground chickpeas or fava beans, often mixed with herbs and spices, and then deep-fried into small balls or patties. The origins of falafel are somewhat debated, with

Dolma has been on my to-do list for a long time, and I'm thrilled to have finally prepared them. Dolmas, which means 'something stuffed,' are a popular dish in the Middle East and Greece, with variations in spice and vegetable mixtures. I made the dolmas' filling with ground lamb, rice, pomegranate molasses, and an all-spice mix, stuffing them into zucchini, grape leaves, and onions, with potatoes layered at the bottom of the pan. They were cooked slowly for two hours in a fl