For focaccia that is rich but light, we bake it in olive oil–coated cake pans and poke the dough with a fork before baking. Rosemary
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
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
A spiced onion jam contrasts nicely with earthy mushrooms in our vegetarian take on this Palestinian flatbread. Mushroom Musakhan MAKES two 15 by 8-inch flatbreads,
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
A well-hydrated dough and a preheated baking stone ensure that our pita has a hollow interior perfect for stuffing. Pita Bread MAKES eight 8-inch pitas
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
Jarred piquillo peppers and fresh yellow bell peppers create a complex and flavorful sauce for this Tunisian egg dish. Shakshuka SERVES 4 VEG WHY THIS