Atchara
Atchara is the Filipino pickle that lives in every refrigerator, sweet-sour shreds of green papaya and carrot that cut…
Sides
Discover · complex + onion + sides + vegetarian + garlic
16 recipes
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Course & method
Ingredients
Bagels
Bagels are the boiled-then-baked New York-Jewish rolls, the dense chewy ring with a glossy mahogany crust that defines…
Sides
Baingan Bharta
A whole aubergine is charred directly over a gas flame until the skin is blackened and the flesh inside is soft
Sides
Bhindi Masala
The okra is washed, dried thoroughly and trimmed, then cut into 2 cm pieces
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Caponata
Aubergine cubes are salted to weep, fried hard in olive oil to deep gold, and reserved
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Falafel
Falafel is the Levantine deep-fried chickpea-and-herb croquette, the snack stall and street-corner staple from Cairo to…
Sides
Fattoush
Pita breads are torn into pieces and toasted (or fried) until crisp and crunchy
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Fattoush
A torn pita is brushed with olive oil and grilled or fried until golden and crisp
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Foul Saudi
The Saudi take on foul medames, somewhere between the Egyptian original and the Yemeni daal-like versions
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Fried Green Tomatoes
Fried green tomatoes are the South's answer to using up the last of the summer tomato patch before frost, firm unripe…
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Lahori Tarka Dal
Split yellow moong dal (or chana dal, or a mix) is rinsed and pressure-cooked or simmered with turmeric until completely soft
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Msabaha
Dried chickpeas soak overnight with a pinch of bicarbonate of soda
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Panzanella
Day-old crusty bread is torn into rough pieces and briefly moistened with water-and-vinegar, just enough to soften without making mush
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Saag Aloo
Potato cubes are par-boiled separately so the dish comes together quickly in the pan
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Ta'amiya
Taamiya is the Egyptian falafel, made with fava beans instead of chickpeas (the Levantine version), giving a paler…
Sides
Turmeric Chickpea Purée
Hummus is the simplest and most elegant of Middle Eastern dips: cooked chickpeas reduced to silky purée through long…
Sides