Levantine

The hands-off process of straining yogurt overnight yields labneh, a thicker, creamy spread you’ll use in everything from dips to dressings.

This speedy skillet dinner flavored with harissa and tahini makes the most of ground beef and pita chips.

Grilled steak, fresh corn, juicy tomatoes, and crunchy pita chips come together for a summer-flavor party in your mouth.

All the flavors of meaty Afghan mantu in a streamlined pasta dish.

Shawarma-style roast chicken at home? You deserve it. No rotisserie required.

Blooming the spices—i.e., warming them in oil until they’re fragrant—awakens them and brings out a toasty flavor.

This version of the Levantine breakfast dish, known as fatteh hummus, is all about the contrast of textures and flavors: crunchy pita chips, creamy chickpeas, and tart yogurt.

This Levantine-inspired leg of lamb recipe from the duo behind L.A.’s buzzy restaurant Animal makes for an impressive, and festive, centerpiece. The Flintstonian-sized bone lends flavor as the meat braises, but if you prefer, a boneless tied leg of lamb is a little more manageable and cooks more quickly.

Use whatever type of eggplant looks most appealing at the market; they should be firm to the touch, with glossy skin. Small globe eggplants are easy to find, but this is also a terrific time to use long Asian types, small round white ones, or any of the cool-looking striped varieties.

Be patient: The goal is to char the eggplants beyond recognition.

Zucchini may not be the most loved vegetable, but when shallow-fried into patties, even kids will go crazy for them.