In this recipe I've attempted to embody the spirit of a Bombay sandwich-a sharp, hot green chutney, cheese, and onion-but in a quick puff-pastry roll.
Author: Meera Sodha
Author: Tyler Florence
Persian mast-a yogurt condiment-can be mixed with shallots, beets, spinach, or, as in this recipe, with Persian cucumbers, mint, and dried rose petals.
Author: Andy Baraghani
Author: Kevin West
We used an empty 1/2-gallon cardboard milk carton as a mold for this cake to keep the checkerboard pattern even.
Author: Farid Zadi
Author: Bon Appétit Test Kitchen
Author: Brini Maxwell
Chicken meatballs with molokhieh (or spinach) and crispy garlic adha, from Tara Wigley and Sami Tamimi's Palestinian cookbook, Falastin.
Author: Sami Tamimi
You can serve these Lebanese flatbreads, brushed with a rich Middle Eastern-spiced oil as is, or wrapped around a filling.
Author: Reem Assil
Author: Jimmy Shaw
Author: Carla Lalli Music
Author: Jill Dupleix
Once you've tried ice cream made with fresh mint leaves - a far cry from the neon-green stuff - you'll never go back. Here, it's enclosed in a thick robe of rich bittersweet chocolate.
You can get away with making this foolproof salad with a sharp knife, but a mandoline is the ideal tool.
Author: Andy Baraghani
Author: Rachel Shakerchi
The salad works best with strips of Persian flatbread, but if you don't have time to make your own, and can't find any in the shops, then plain tortillas work just as well. The addition of golpar, with...
Author: Yasmin Khan
Author: Lillian Chou
Author: Jeff Koehler
