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8 stories for“caramelised onions”
The oldest recorded dish of the Arab kitchen is three ingredients and one technique: onions cooked far past the point where a nervous cook stops. Everything else is assembly.
Oct 15, 2024
No special equipment, no two-day marinades, no ingredients you have to travel for. Ten dishes that are genuinely quick, ordered by how little you have to do.
Aug 14, 2026
Kabsa, machboos, maqluba, mujadara, freekeh. They look similar on a platter and are constructed by completely different methods. A guide to which is which and when to cook it.
Aug 14, 2026
Roast chicken over onions cooked in an amount of olive oil that feels wrong until you taste it, with sumac doing the work salt cannot. A dish built around the olive harvest.
Jul 29, 2026
Not a single cuisine but several, split between coast, hills and desert. What defines it, which dishes matter, and why so much of it is built on olive oil, wheat and the seasons.
Aug 9, 2026
Most of the Levantine repertoire was already meatless, because meat was expensive and fasting traditions are old. These are dishes designed to be eaten without meat, not adapted to be.
Aug 14, 2026
Tunisia's national condiment and Korea's fermented chilli paste share more than heat. Together they build a lacquered crust that neither manages alone.
Jul 28, 2026
Shish tawook is Lebanese grilled chicken marinated in yogurt, lemon and garlic. The yogurt is what makes it tender, the marinade time is what most people get wrong, and there is a hard upper limit.
Nov 20, 2024
