Search
9 stories for“Aleppo”
Roasted red peppers, toasted walnuts, pomegranate molasses and a chilli paste that is smoky rather than hot. The trick is a coarse texture and restraint with the oil.
Jun 14, 2023
The name means spicy fish and undersells it. A tahini and coriander sauce sharpened with chilli and lemon does most of the work, and the fish only has to be fresh.
Aug 1, 2026
Golden-fried potato cubes tossed with garlic, cilantro, and warm spices in this beloved Lebanese street food and mezze staple.
Mar 8, 2024
Red lentils, onion, cumin and water, cooked until the lentils collapse, finished with lemon and served with fried bread. Forty minutes, one pot, and the winter dish of a whole region.
Dec 5, 2023
A Turkish breakfast classic that transforms simple vegetables and eggs into something aromatic and deeply satisfying. Gentle heat and fresh herbs make this one-pan dish shine.
Sep 25, 2024
Cumin lamb from Xi'an and Levantine flatbread are not a modern mash up. They sit at opposite ends of a road that carried the same spices and the same bread technology for a thousand years.
Sep 4, 2026
Whole aubergines split, stuffed with slow-cooked onion, garlic and tomato, and braised in olive oil until collapsing. Served at room temperature, entirely vegan, and one of the great dishes of the Ottoman kitchen. The legend, the method, and the oil.
Sep 6, 2026
Pistachio against walnut, sugar syrup against honey, semolina in the layers or not. The differences are real and worth knowing. The ownership question is less answerable than either side would like.
Aug 14, 2026
A Levantine assembly built on stale bread, designed so that every spoonful catches something crunchy and something soft. Timing is the only difficult part, and it is unforgiving.
Aug 2, 2026
