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The Arabasque Table: Contemporary Recipes from the Arab World

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Arab fruit salad with orange blossom water and pistachios

Arab fruit salad with orange blossom water and pistachios

For me, a fruit salad is so much more than a bowl of fruit. The additions bring out seasonal fruit from the region, use local ingredients...

Lentil and vegetable soup with perserved lemon

Lentil and vegetable soup with perserved lemon

This is a beautiful lentil soup. Most lentil soups tend to be very thick and goopy, not this one. It is light and fresh. This soup brings...

Moroccan seafood stew with preserved lemon, apricots, and olives

Moroccan seafood stew with preserved lemon, apricots, and olives

Moroccan tagines are generally made of chicken or red meats, but here is a very different tagine with seafood. Traditionally, Arabs like...

Sudanese peanut butter eggplant mutabal

Sudanese peanut butter eggplant mutabal

We are all quite familiar with baba ghanoush, but its cousin mutabal is it richer and more flavorful cousin. Mutabals, like their cousin,...

Pan-fried fish with tahini-onion sauce

Pan-fried fish with tahini-onion sauce

A great dish should capture the essences and flavors of the region. In this case the flavors of the Arabian peninsula are showcased with...

Watermelon and burrata with pistachios, mint and lime

Watermelon and burrata with pistachios, mint and lime

This is a super simple salad that is refreshing and delicious. It is based on the Arab like for the contrasting flavors of sweet...

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