Also made with bulgur, itch is somewhat like the Armenian version of tabbouleh, but with a bolder, spicier flavour thanks to ingredients such as cumin and chili pepper. It is also the favourite dish of Marie, my mother-in-law, whom I wanted to honour by including this recipe in the book.

Soujok is made with beef seasoned with a traditional blend of spices and chili paste. It can be prepared in many different ways. Here, we turn it into a burger served with a sumac coleslaw.

More and more people are aware of sumac, one of the essential spices in Syrian and Middle Eastern cuisine. It's good to have some in your spice drawer, but you also have to use it! I created this recipe to help you tame sumac. A simple, tasty, and versatile recipe that you'll want to cook often.

When hummus gets dressed up for a special occasion, this is how it appears at our table. In other words, this is hummus in its gourmet version.

While Lebanese baba ghanouj — already well known in Quebec — is typically served as a dip, the Syrian version...

My mother, Josephine, never received her New Year's guests without cooking them this trio of white (milk), dark (molasses) and orange (orange!) puddings, which symbolizes all the variety, the unknown and the surprises that the next 365 days have in store for us.

Our take on rice pudding is flavored with orange blossom—not vanilla, as in some traditional Western recipes. A little twist...