The One-Pot North African Soup I Cook on Repeat
Chorba frik, a thick, hearty soup popular in Algeria and Tunisia, is made with tender lamb or beef, chickpeas, cracked freekeh, warm spices, and generous handfuls of cilantro.
These Sweet Stuffed Pancakes Are an Iconic Ramadan Dessert—My Version Even Impressed My Jordanian Mom
Qatayef is one of the most iconic desserts of the Ramadan season in the Levant. These yeasted pancakes are cooked on a flattop griddle or in a skillet until golden on one side with light air pockets throughout. They’re then filled with cheese or spiced walnuts and raisins, folded into a crescent shape, fried until crispy and golden, then finally dipped in orange blossom syrup right before serving.
The Key to Nailing Nutty and Delightfully Chewy Freekeh Every Time
For a simple pilaf that accentuates freekeh’s unique chew and smoky flavor, it’s critical to soak the grains before cooking and pair it with warm spices and aromatics.