Anissa Helou

These date-filled cookies are a typical Ramadan sweet.

The meatballs are rolled in millet and then fried for a delicious, crunchy texture.

As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie that’s unlike any burger you’ve ever had.

With lamb rib chops, we insist you leave the fat on the bone.

Warming the honey with rose water infuses it with flavor.

A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.

Red pepper paste gives this garlic-free hummus its color and smoky-sweet flavor; find it in Middle Eastern markets or online.

The turnips will taste great after just one week in the pickling liquid, but for that full-on saturated pink hue, let them sit for two full weeks.

Dark-meat chicken is the best for grilling: Unlike lean breasts, thighs have plenty of fat, so they won’t dry out.

Briefly cooking the tomatoes is key—the finished sauce should still be very fresh-tasting.

This sauce goes with pretty much any grilled meat; stir leftovers into yogurt to make a dip.