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Explore the ingredients that define Middle Eastern cuisine with recipes for both modern and traditional dishes.

Honored to be an International Association of Culinary Professionals (IACP) award finalist

Featured in the New York Times Front Burner by Florence Fabricant.

Explore the ingredients that define Middle Eastern cuisine with 90 recipes for both modern and traditional dishes.

In this new cookbook and culinary resource, our spice master Lior Lev Sercarz homes in on the everyday ingredients used throughout this vast region as he honors the pantry staples that define Middle Eastern cuisine.

Lior offers an in-depth look at the production, history, cultural resonance, and storage of each pantry item - from olives and silan to tahini and sujuk. Then, he shares an array of mouthwatering recipes crafted for home kitchens.

Dishes range from hearty Verjus and Lamb STew to snacky Kibbeh with Pine Nuts, Roasted Vegetables with Egyptian Dukkah, and a creamy Turkish rice pudding.

A Middle Eastern Pantry

Snacks & More

A Middle Eastern Pantry

Kalaya's Southern Thai Kitchen: A Cookbook