Louisa Shafia is a Brooklyn-based chef and cookbook author whose first book Lucid Food was lauded for its fresh approach to cooking with organic, seasonal food.  In The New Persian Kitchen, she turns her attention to the vibrant flavors of Iran. She was introduced to this food as a child when her Iranian aunties would visit, bringing unfamiliar ingredients like pomegranate molasses, turmeric, and dried lime and filling the kitchen with enticing, delicious smells and tastes. 

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Last month I traveled to Lebanon and took a whirlwind food tour around the country, tasting a huge variety of Lebanese food and drinks, enjoying the warm hospitality of the people, and taking part in one-of-a-kind experiences, like the za'atar farm tour I shared a couple weeks ago. It was one of those trips that makes you wish you had a camera crew following along to capture every moment. Lucky for me, there was — and the short video they put together truly captures the beauty and vitality of eating in Lebanon. Ready to come along?

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After visiting a za'atar farm in Lebanon and bringing home a couple bags of the tangy, herbaceous spice blend, I'm inspired to start using it more in my cooking. Luckily, I'm not the first to fall in love with this Middle Eastern spice, so it isn't hard to find tons of great recipes that use za'atar in unusual and tasty ways. From za'atar-rubbed roasted chicken to Yotam Ottolenghi's roasted butternut squash with za'atar, here are nine recipes that use this intriguing spice.

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At the end of a bumpy, red dirt driveway in a small town in southern Lebanon, you'll find the home of farmer Abu Kassem and his family. For about 13 years, they have been growing za'atar, the once-wild herb that plays a starring role in the increasingly popular spice blend of the same name. The path from field to flatbread is simple on this organic farm, but one fueled by dedication and hard work. Take a peek at how they do it — and you may never look at that bottle of supermarket za'atar in the same way again.

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I just returned from my first trip to Lebanon, where I spent a week eating and drinking all over the country. Whether in a restaurant or someone's home, no matter where I stopped for a drink, I was always offered a bowl or two of mixed nuts. This, I learned, was no coincidence.

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I always keep a bag of whole wheat pita rounds in the freezer for last minute lunches; they can be stuffed with salad, eaten with hummus and vegetables, or even topped with avocado and egg. But how to transform a rock-hard piece of frozen pita into a soft, warm pocket? Here's a method that is fast and foolproof.

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I first had Shakshuka at Eltana, a wood-fired bagel shop in the Capitol Hill neighborhood of Seattle. They offered it as an option among their handful of soups, as something hearty to go along with your toasty bagel. That day, the love affair began with this tomato-based saucy egg dish that's now become a favorite in our house for slower weekend breakfasts and brunch. Have you ever tried it? More

Eggplants were on sale at the market this week, so I picked one up and challenged myself to do something other than fry it. Since fried eggplant is so delicious in dishes like Eggplant Parmesan, I think it tends to be my easy go-to answer. I had something else in mind this time: an afternoon snack with a quick, delicious tahini dip that would carry us through until dinner. More

Do you love the unique flavor za'atar adds to pita chips, popcorn, and, well, just about everything? Sometimes the challenge lies in just keeping enough in the pantry for impromptu seasoning. But did you realize that, as a blend of four simple spices (ok, three simple spices and one that's a little tougher to find), it's a cinch to make yourself? More

For a long time, the idea of eggplant made me slightly queasy. It was a weird vegetable — kind of soft, kind of bitter, unpredictably textured. I just couldn't wrap my head around it. So I avoided it for years. What I needed was a gateway to eggplant, an ambassador from the other side. Baba ghanoush, Papa Eggplant, as my Greek friend calls it, was what I needed. More