Bessara
Bessara is the Egyptian fava-bean dip the colour of pale green, a thicker, smoother cousin to ful medames eaten across…
Snacks
Discover · lemon + make-ahead + complex + onion + vegan
11 recipes
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Chana Chaat
Cooked chickpeas (tinned for speed, OR overnight-soaked and home-cooked for the best texture) toss with diced red onion…
Sides
Falafel Lebnani
Dried chickpeas soak overnight (never cooked, chickpeas must remain raw)
Snacks
Falafel Palestinian
Dried chickpeas (or a chickpea-fava blend) soak overnight
Snacks
Fattoush
A torn pita is brushed with olive oil and grilled or fried until golden and crisp
Sides
Foul Saudi
The Saudi take on foul medames, somewhere between the Egyptian original and the Yemeni daal-like versions
Sides
Mixed Vegetable Pakora
A thick batter of gram (chickpea) flour, rice flour, ajwain, turmeric, chilli powder and salt mixes with cold water to a…
Sides
Msabaha
Dried chickpeas soak overnight with a pinch of bicarbonate of soda
Sides
Tameya
Tameya is the Cairo version of Egyptian falafel, sold by every street vendor across the city, stuffed into pita with…
Snacks
Three Sisters Stew
Diced onion and garlic sweat in sunflower oil
Native North American
Turmeric Chickpea Purée
Hummus is the simplest and most elegant of Middle Eastern dips: cooked chickpeas reduced to silky purée through long…
Sides