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.

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.

I don't know of a single city in Syria that doesn't have a vendor selling foul, also known as faoual....

One day, at a dinner party at my brother's house, my sister-in-law, Rana, placed a fattoush in the center of...

This recipe is typical of the fishing villages of the Latakia and Tartus regions. Its walnut and chili paste topping...

Atayef are oriental stuffed pancakes. In this recipe, Adelle offers you a filling made from rose cream. They are very...

You can buy labneh at the grocery store, or make it yourself, as suggested here, by extracting the water from...