As we learned recently, we're not the only fans of gorgeous, fragrant rose water. This is our very favorite use for it – Persian ice, or faloodeh, a splendidly refreshing combination of rose water, lime juice, sugar, and noodles. Yes, noodles! More

This dish is called a kodafa, an Israeli couscous cake with a cheese filling. Do you think it's sweet? Or savory? Read on to find out... More

Dukkah, an Egyptian spice blend of toasted nuts and seeds, has become a international favorite over the past few years, thanks to its popularity first in Australian restaurants and then among home cooks and food blogs. The warm, aromatic mixture is addictive when served as a dip with bread and olive oil. We've also been sprinkling it on everything else lately – roasted vegetables, pasta, feta cheese, and even peaches. More

Falafel is one of our favorite Middle Eastern snacks, so once we had homemade pita, it seemed natural to progress to homemade falafel! We weren't in the mood for deep-frying, so we hunted around for recipes that bake the falafel in the oven. This one from the blog Chow Vegan really hit the spot! More

We've been semi-obsessed with pearl couscous; it's so attractive in early summer. It feels lighter than pasta, yet more substantial than traditional couscous, and it's the perfect base for one-dish meals that involve fresh summer herbs and vegetables. Here's one quick couscous dish we put together last week, plus ideas for several more. More

It's Passover and Easter this week, so I can't not give you a lamb recipe. Here's a really easy one.

I took the concept of Marge Piercy's Cinnamon Lamb in her book, Pesach for the Rest of Us, and applied it to a stew since lamb stew meat is what I had on hand last night, along with two hungry men and a culinarily curious toddler for dinner. More

A recent meal at an Armenian restaurant inspired this recipe for yogurt barley soup. Creamy without being heavy, the zesty yogurt provides a nice balance to nutty and chewy barley. When the barley is cooked ahead of time, the soup is a snap to put together, and it can be served hot or cold. This one is definitely going into our comfort food repertoire. More

We are really excited about this recipe from Sarah Peck, the head chef at charming Brooklyn eatery Ortine. We just did a kitchen tour of Ortine, and Sarah gave us this recipe to share with you. The thing is, though, it's really five recipes! More

Remember all the citrus we bought at the farmers' market this week? While perusing our cookbooks for recipe inspiration, we came across this wonderfully sweet, tart, and fragrant Middle Eastern salad. More

We ate at a new Middle-Eastern restaurant over the weekend and our dish came with a warm sauce of tiny berries we can't wait to try at home. The sauce was just so deliciously tart and paired so well with the yogurt-marinated chicken we'd ordered! The waiter told us the secret ingredient: barberries... More