Abu Shalhoub is a traditional Syrian dish celebrated for its hearty flavors and cultural significance. While variations can be found…
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Tunisian Zalabia is a traditional sweet, especially popular during Ramadan. It is made from a fermented batter of flour, yeast,…
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Iraqi soft Kleicha (الكليجة الهشة العراقية) is one of Iraq’s most beloved and traditional pastries, deeply tied to cultural and…
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Makdous is a quintessential Syrian dish, deeply rooted in Levantine culinary heritage. Originating in the Syrian region, especially Damascus and…
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Many wonder why the Ottomans began wrapping rice inside grape leaves. Historically, the Turks were traditionally heavy consumers of meat.…
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“Al-Sebit” (السبيط) is the Arabic name for squid, a type of marine mollusk belonging to the cephalopod family, which also…
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Shish Barak is one of the Levant’s most delicious dishes, tracing its origins to the Turkish kitchen. The term “Shish…
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Ammar Al-Nuaimi, originally from Iraq, moved to the United States 19 years ago and settled in the city of Chicago,…
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In the heart of San Diego, California, Sindbad Restaurant has become a local favorite for Middle Eastern cuisine. Opened about…
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Long before refrigeration, Bedouin communities roaming the deserts of the Fourat region mastered the art of preserving food for long…
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