Shaping our canoe-shaped Turkish flatbreads on parchment paper makes them easy to transfer to a baking stone. Turkish Pide with Eggplant and Tomatoes MAKES 6
Putting the baking stone near the top of the oven helps our classic pizza develop good browning. Thin-Crust Pizza MAKES two 13-inch pizzas, serving 4
Parcooking the dough and the topping separately creates a crisp, ultraflavorful Spanish flatbread. Red Pepper Coques MAKES 4 coques, serving 6 to 8 VEG WHY
We let the dough for our za’atar -topped flatbread rise in the fridge to develop the best flavor and most even texture. Za’atar Bread MAKES
Quick-cooking ground lamb and hot pepper paste top this savory Middle Eastern flatbread. Lahmacun MAKES four 9-inch flatbreads, serving 4 to 6 WHY THIS RECIPE
To ensure crisp and sturdy lavash, we brush them with olive oil and bake them before adding hearty toppings. Lavash with Tomatoes, Spinach, and Green
To rid the large amount of zucchini in our Greek egg casserole of its moisture, we grate, salt, and then sauté it. Greek-Style Zucchini and
Precooking the filling before adding it to the beaten eggs ensures that our Egyptian omelet is evenly cooked. Egyptian Eggah with Ground Beef and Spinach
Steaming and then browning mushrooms and potatoes delivers tender, flavorful vegetables for our scramble. Scrambled Eggs with Potatoes and Harissa SERVES 6 to 8 FAST
We salt and then broil slices of eggplant to give them the best texture and flavor in our open-faced Israeli sandwiches. Israeli Eggplant and Egg