Caldesi in Belsize, a new restaurant by Giancarlo and Katie Caldesi, offers a cozy ambiance and a menu featuring items like rosemary flatbreads and smoked mozzarella aubergine.

This text introduces a recipe for Syrian beetroot salad with pomegranate molasses and sesame, highlighting the use of pomegranate molasses to enhance the flavor.

This recipe offers a vegetarian twist on the classic Middle Eastern shawarma by using thinly sliced aubergine and sweet potatoes instead of meat.

This recipe for pea and zaatar falafel offers a unique twist on traditional falafel by incorporating green peas and the Levantine spice blend zaatar.

This recipe features zaatar chicken served with hummus, pine nuts, and pomegranate.

This article presents a recipe for a Chickpea Fattoush Salad, a variation of the traditional Middle Eastern chopped salad fattoush.

Renowned Israeli chef Yotam Ottolenghi has partnered with a popular supermarket to launch a range of pastes and relishes, offering a convenient way to incorporate his signature Middle Eastern flavors into home cooking with minimal effort and cleanup.

Israeli chef Efi Naon has opened a new upscale restaurant named Frena in Manhattan, taking the place of his previous acclaimed establishment Taboon, which closed due to a fire.

The pomegranate has a rich history and significance in Jewish tradition and culture.

London has developed a strong culinary obsession with modern Israeli and Middle Eastern food, with restaurants like Ottolenghi, Bubala, Honey & Co., and The Palomar leading the way.

Sumac is a souring agent widely used in Middle Eastern cuisine and has a tart, tangy flavor similar to lemon juice.

Kubbeh soup has become an iconic dish in Jerusalem cuisine, particularly as a pre-Shabbat meal.

"On the Hummus Route" is a visually stunning coffee table book celebrating the cultural and culinary significance of hummus in nine Middle Eastern cities, highlighting the versatility and health benefits of chickpeas.

Israeli and Middle Eastern cuisine is gaining popularity in Los Angeles, with restaurants like Bavel leading the trend by offering creative dishes inspired by the region.

Jewish cuisine is a complex and diverse tapestry that reflects centuries of geographical movement and cultural exchange.

The article discusses the traditional Middle Eastern method of making stuffed vegetables, which differs from the American version involving peppers and tomato sauce.