Don't let this Turkish stuffed eggplant's prep time scare you - less than 20 minutes is hands on, and since it tastes best at room temperature, you can make it a day in advance. This recipe uses quite a bit less oil than traditional imam bayildi, but it's just as delicious.
A mixture of finely diced vegetables served with a tart dressing.
Fresh vegetables tossed with sesame and sumac make a unique salad.
Kosherie is an Egyptian dish of spicy lentils, rice, pasta, and fried onions. You have to cook each of these elements simultaneously, but each one is fairly simple.
The Mediterranean region is famous for its delicious and healthy, olive oil-based cuisine. With more than 500 recipes, Martha Rose Shulman's wonderful Mediterranean Harvest cookbook includes a huge variety of dishes from Spain, France, Italy, Greece, and the Middle East.
Red lentils turn into golden mush when cooked, but they taste divine, especially in simple recipes like this red lentil soup from Syria. Just a few ingredients bring out all the flavor you need for a hearty and delicious vegetarian / vegan red lentil soup.
Make delicious and extra-healthy raw falafel with sprouted chickpeas. You have to plan ahead, but otherwise, this recipe couldn't be simpler!
Use chickpea sprouts in place of boiled chickpeas to make raw hummus. It tastes quite a bit different than regular hummus, but it's just delicious in its own way.