Seared Strip Steak with Lemony Couscous Tabbouleh

Put a Middle Eastern spin on tonight’s steak dinner. With fresh lemon and plenty of herbs like mint and parsley, the tabbouleh is a wonderful complement to the meat.  

• 6 Tbs. couscous
• 6 Tbs. extra-virgin olive oil 
• Kosher salt
• 2 New York strip steaks (or loin steaks), each 1-inch thick (about 1-1/2-lb. total)
• 1 tsp. ground cumin 
• 1-1/2 tsp. chopped fresh thyme
• 3 Tbs. chopped fresh mint  
• 3 ripe plum tomatoes, cored and cut into 1/2-inch dice (about 1-1/2 cups)
• 2 cups loosely packed chopped fresh flat-leaf parsley (from about 2 large bunches)
• 4 scallions (white and green parts), thinly sliced (about 1/2 cup)
• 2 Tbs. fresh lemon juice; more if needed
• Warmed pita bread, cut into wedges

Heat the oven to 400°F.

In a small saucepan over medium heat, bring 1/2 cup water to a boil. Remove from the heat, add the couscous, 1 Tbs. of the olive oil, and 1/4 tsp. salt. Stir well, cover the pan, and let sit for 5 min. Fluff the couscous with a fork and spread on a large plate to cool.

Meanwhile, season the steaks on all sides with 1-1/2 tsp. salt and a few generous twists of pepper. In a small bowl, mix the cumin, thyme, and 1 Tbs. of the mint and rub all over the steaks.

In a large bowl, season the tomatoes with 1 tsp. salt and a few generous grinds of black pepper. Add the couscous, parsley, scallions, and 1 Tbs. of the mint and toss. In a small bowl, whisk together the lemon juice and 3 Tbs. of the olive oil. Add to the couscous mixture and toss well. Taste and add more lemon juice if needed.

Heat a large cast-iron pan or a large, heavy ovenproof skillet over medium-high heat. When the pan is very hot (water spattered over the pan will immediately evaporate), add the remaining 2 Tbs. oil and the steaks; sear, moving them only to flip, for 2 min. on each side. Put the skillet in the oven and cook for about 5 min. for medium rare. Transfer the steaks to a carving board and let them rest for 5 min. before slicing them into thin strips. Sprinkle with the remaining 1 Tbs. mint and serve with the tabbouleh and pieces of warmed pita bread.

Lamb Skewers with Green Olive & Mint Sauce

Cook these cumin-scented lamb kebabs over the grill or under the broiler, then drizzle on the chunky olive-mint vinaigrette.

• 3/4 lb. boneless lamb shoulder chops or lamb leg steaks, trimmed of extra fat and cut into 1-inch cubes
• 3 Tbs. extra-virgin olive oil
• 1 tsp. minced garlic
• 1 tsp. ground cumin
• Pinch crushed red chile flakes
• Kosher salt
• 2 tsp. red-wine vinegar
• 1 tsp. honey
• 2 Tbs. chopped pitted green olives
• 2 Tbs. chopped fresh mint leaves

Tip:

If using wooden skewers, soak them for 20 minutes in water before threading so they don't burn on the grill.

In a medium bowl, combine the lamb with 1 Tbs. of the olive oil, 1/2 tsp. of the garlic, 1/2 tsp. of the cumin, the chile flakes, and 1/2 tsp. salt. Toss to coat and set aside.

In a small bowl, combine the vinegar, honey, olives, and the remaining garlic, cumin, and olive oil. Stir in the mint.

Thread the lamb onto 4 small skewers. Broil or grill the lamb, flipping once, until browned and sizzling, 3 to 4 minutes per side. Transfer the skewers to plates, spoon over the sauce, and serve immediately.

Hummus with Mellow Garlic & Cumin

Tahini blends with chickpeas, lemon, olive oil, and garlic to become the well-known Middle Eastern dip and spread known as hummus. Homemade hummus is simple to make, and it tastes much better than the mediocre and overpriced stuff sold in supermarkets. To avoid the most common pitfall of homemade hummus— way too much raw garlic—I like to gently cook the garlic in the olive oil first so it mellows and infuses the oil. Cumin and a touch of soy sauce give the hummus a savory edge. Serve with seedless cucumber rounds or pita chips or triangles for dipping.

• 1/3 cup plus 1 Tbs extra-virgin olive oil
• 4 large cloves garlic, thinly sliced
• 2 tsp. ground cumin
• 2 15-1/2-oz. cans chickpeas, drained and rinsed
• 3 Tbs. tahini
• 3 Tbs. fresh lemon juice; more to taste
• 1 Tbs. soy sauce
• 1/2 tsp. kosher salt; more as needed

Combine the 1/3 cup oil with the garlic and cumin in a small saucepan. Set over medium-low heat and cook until the garlic softens, about 3 minutes from when you can hear the garlic bubbling quickly. Don’t let the garlic brown. Take the pan off the heat and let cool completely.

Put the chickpeas, tahini, lemon juice, soy sauce, and salt in a food processor. Use a fork to fish the softened garlic out of the oil and transfer it to the processor (reserve the oil). Turn the machine on, let it run for about 20 seconds, and then start slowly pouring the cumin oil through the machine’s feed tube. Be sure to scrape the pan with a rubber spatula to get all of the cumin and oil. Pour 1/4 cup cool water down the tube. Stop the machine, scrape the sides of the bowl, and continue processing until the hummus is creamy and almost smooth. Season to taste with more salt and lemon juice, if you like. For best results, let the hummus sit at room temperature for an hour or two before serving so the flavors can meld. Or better yet, make it a day ahead, refrigerate it and return it to room temperature and adjust the seasonings before serving. To serve, spread hummus in a shallow dish and drizzle with the remaining 1 Tbs. oil.

Chickpea and Spinach Salad

In this salad, the versatile chickpea goes exotic in a deeply spiced, aromatic lemon and cumin dressing. Fresh herbs punch it up with an unmistakable freshness, and spinach provides a tender bed. An orange-infused yogurt topping creates a cool, creamy contrast. Great as a side salad with grilled meat, it can also work as a vegetarian entrée.

• One 15.5-oz. cans chickpeas, preferably low-sodium, drained and rinsed
• 2 Tbs. chopped fresh flat-leaf parsley
• 1/4 cup diced red onion
• 2 Tbs. olive oil
• 2 Tbs. fresh lemon juice
• 1/4 tsp. finely grated lemon zest
• 3/4 tsp. ground cumin
• Pinch of cayenne pepper
• Salt and freshly ground black pepper to taste
• 3 Tbs. plain nonfat yogurt
• 1 Tbs. orange juice
• 1/4 tsp. finely grated orange zest
• 1/4 tsp. honey
• 2 oz. baby spinach leaves (about 2 cups lightly packed)
• 1 Tbs. coarsely chopped fresh mint

In a medium bowl, combine the chickpeas, parsley, and onion. In a small bowl, whisk together the oil, lemon juice and zest, cumin, cayenne, salt, and black pepper. Pour the dressing over the chickpea mixture and toss to coat evenly. In another small bowl, stir together the yogurt, orange juice and zest, and honey.

Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce and garnish with the mint.

Spiced Green Beans Braised with Tomato & Onions

This classic Lebanese dish is flavored with hints of cinnamon and allspice. It’s wonderful with any roasted meat but especially good with lamb.

• 1/4 cup extra-virgin olive oil
• 1 medium onion (about 8 oz.), halved lengthwise, trimmed, and thinly sliced lengthwise (about 2 cups)
• 1 lb. fresh green beans, rinsed well, stem ends trimmed
• 1/2 tsp. kosher salt; more as needed
• 1/4 tsp. freshly cracked black pepper; more as needed
• 2 cups canned diced tomatoes (from a 28-oz. can), drained
• 4 large cloves garlic, peeled and thinly sliced
• 1 tsp. granulated sugar
• 3/4 tsp. ground allspice
• 1/2 tsp. ground cinnamon

In a large (12-inch) skillet with a lid, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden, 4 to 5 minutes. Add the green beans, salt, and black pepper, and stir well. Reduce the heat to medium low and cook, stirring occasionally, until the onions are caramelized and the beans start to soften and brown lightly, about 10 minutes.

Add the tomatoes, garlic, sugar, allspice, and cinnamon. Stir well, reduce the heat to low, cover, and cook, stirring occasionally, until the beans are very tender throughout, 15 to 20 minutes, or longer if a softer texture is desired. Season to taste with salt and pepper. Serve warm or at room temperature.

Middle Eastern Style Lamb Pita 'Pizza'

Use the leftovers from the Braised Lamb Shanks with Garlic & Vermouth recipe to make a richly flavored topping for a weeknight pizza supper.

• 2 Tbs. extra-virgin olive oil; more for brushing
• 1/2 small yellow onion, finely diced (about 1/2 cup)
• 1 medium clove garlic, finely chopped (about 1 tsp.)
• Kosher salt
• 1-1/2 tsp. cumin seeds, roughly chopped and toasted
• 1/2 tsp. ground allspice
• 1/4 tsp. crushed red pepper flakes
• 1/4 tsp. freshly ground black pepper; more as needed
• 3/4 cup Pomì brand chopped tomatoes with juice (or substitute canned petite-diced tomatoes)
• 2 leftover braised lamb shanks, plus 1 Tbs. sauce (from Braised Lamb Shanks with Garlic & Vermouth)
• 2 Tbs. roughly chopped fresh mint
• 2 tsp. fresh lemon juice; more as needed
• 2 regular-size (6- to 7-inch) pita pockets, split in half to form four thin rounds
• 1/2 cup plain whole-milk yogurt

Position two oven racks in the upper and lower thirds of the oven and heat the oven to 450ºF.

Heat the olive oil in a 10-inch skillet over medium heat until just shimmering. Cook the onion and garlic in the oil with a pinch of salt, stirring occasionally, until softened, 3 to 5 minutes. Add 3/4 tsp. of the toasted cumin seeds, the allspice, red pepper flakes, and black pepper and cook, stirring, until just fragrant, about 30 seconds. Add the tomatoes and cook, stirring occasionally, until all the liquid has evaporated, 5 to 8 minutes. Remove from the heat.

Meanwhile, pull the lamb meat from the bones and cut it into chunks (you should have about 1-1/2 cups). Pulse the lamb in the food processor until it is roughly chopped, resembling the texture of very coarsely ground meat. Add the tomato sauce, lamb sauce, 1 Tbs. of the mint, the lemon juice, and 3/4 tsp. salt and pulse just to combine. Adjust the salt, pepper, and lemon juice to taste.

Put the pita halves on two baking sheets and brush them generously on both sides with olive oil. Position them with the inner sides facing up and divide the lamb mixture among the pitas, spreading it evenly over the surfaces. Bake until crisp, 5 to 10 minutes. Serve the pitas drizzled with some of the yogurt and sprinkled with the remaining toasted cumin, mint, and some freshly ground black pepper. Serve with the remaining yogurt on the side.

Lebanese Grilled Eggplant Dip

Serve this rich, smoky dip with pita chips, crackers, or crudités. If you don’t have any za’atar (a Middle Eastern spice blend), you can substitute 1/4 tsp. dried thyme.

• 1 large eggplant, trimmed and sliced lengthwise into 6 1/2-inch-thick slices
• 1 Tbs. extra-virgin olive oil; more for brushing
• Kosher salt and freshly ground black pepper
• 1/4 cup tahini
• 1/4 cup Greek yogurt
• 3 Tbs. fresh lemon juice
• 1 tsp. minced garlic
• 1/4 tsp. za’atar
• Aleppo pepper or paprika

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper.

Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.

Put the eggplant in a  food processor with the tahini, yogurt, lemon juice, garlic, za’atar, remaining 1 Tbs. oil, and 1/2 tsp. salt. Pulse until well combined; there should be very small pieces of eggplant visible.

Season to taste with more salt and let sit for at least 15 minutes before serving to let the flavors meld. Garnish with a sprinkle of Aleppo pepper or paprika.

Lamb Meatballs with Yogurt Sauce

These Moroccan-spiced meatballs show up at family meal at Gramercy Tavern, where they’re served with a simple yogurt sauce that provides a creamy counterpoint and a cooling cucumber salad. They are seasoned with ras el hanout, a spice blend found in Middle Eastern markets. You bake the meatballs on a rack set on a baking sheet, rather than browning them on the stovetop, for a dish that cooks while you do something else.

For the meatballs

• 1 Tbs. pine nuts
• 1 lb. ground lamb shoulder
• 1 Tbs. ras el hanout, or more to taste
• 1 Tbs. kosher salt, or more to taste
• 2 garlic cloves, finely chopped

For the sauce

• 2 cups Greek yogurt or labneh
• Kosher salt and freshly ground white pepper
• 1/2 cup olive oil
• 1/4 cup finely chopped fresh Italian parsley

Make the meatballs

Preheat the oven to 425ºF. Set a rack on a baking sheet.

Toast the pine nuts in a small skillet over medium heat for 3 to 4 minutes, stirring so that they don’t burn. Transfer to a plate to cool, then chop them.

Put the lamb in a large bowl. Flatten it out, sprinkle the pine nuts, ras el hanout, salt, and garlic over it, and mix well by hand. To test for seasonings, flatten a tablespoon of the mixture into a patty, sear it in a small nonstick skillet over medium-high heat, and taste it. Add more salt and/or ras el hanout if necessary to the rest of the lamb mixture.

Moisten your hands and form the lamb mixture into 8 meatballs, about 2 inches in diameter, moistening your hands again if the mixture starts to stick. Arrange on the rack on the baking sheet and bake for 15 minutes, or until golden brown. Remove the meatballs from the oven and let stand for 5 minutes to finish cooking.

Make the sauce

Put the yogurt in a bowl and season with salt and white pepper to taste. Stir in the oil. Slowly add up to 1/2 cup water, until the sauce is the consistency you like. Stir in the parsley.

Put the meatballs on a platter, spoon the sauce over them, and serve.

Israeli Couscous with Saffron, Toasted Pine Nuts & Currants

You can easily make this dish an hour or two in advance, let it sit at room temperature, and gently reheat it before serving (you may need to carefully break apart any clumps with a wooden spoon). But hold off on adding the pine nuts until the last minute, so they don’t lose their texture.

• 4 Tbs. extra-virgin olive oil
• 1 medium yellow onion, cut into 1/4-inch dice (1-1/4 cups)
• 4 scallions, thinly sliced (white and green parts kept separate)
• 30 saffron threads (about 1/8 tsp.), lightly toasted and crumbled
• Pinch crushed red pepper flakes
• Kosher salt
• 2 medium cloves garlic, finely chopped
• Generous pinch ground cinnamon
• 1-3/4 cups Israeli couscous
• 1/3 cup pine nuts, lightly toasted
• 1/3 cup currants, soaked in warm water until tender and then drained
• 3 Tbs. chopped fresh flat-leaf parsley

Heat 2 Tbs. of the oil in a 10-inch straightsided sauté pan over medium-high heat. Add the onion, scallion whites, saffron, red pepper flakes, and a generous pinch of salt. Reduce the heat to medium and cook, stirring occasionally, until the onion is tender and golden brown, 7 to 8 minutes. Stir in the remaining 2 Tbs. oil, the garlic, and cinnamon and continue to cook for 1 minute more. Add the couscous and 1-1/2 tsp. salt and stir constantly until the couscous is lightly toasted (the color will turn a light brown), 2 to 3 minutes. Remove from the heat.

In a small saucepan, bring 2 cups of water to a boil over high heat. Add the water to the pan with the couscous, stir to combine, cover, and cook at a simmer over medium-low to low heat until the couscous is tender and has absorbed all of the liquid, about 10 minutes.

Add the pine nuts, currants, and parsley and toss to combine. Season to taste with more salt if necessary. Transfer to a platter or distribute among individual plates, sprinkle the scallion greens on top, and serve.

Hummus with Mellow Garlic & Cumin

Tahini blends with chickpeas, lemon, olive oil, and garlic to become the well-known Middle Eastern dip and spread known as hummus. Homemade hummus is simple to make, and it tastes much better than the mediocre and overpriced stuff sold in supermarkets. To avoid the most common pitfall of homemade hummus— way too much raw garlic—I like to gently cook the garlic in the olive oil first so it mellows and infuses the oil. Cumin and a touch of soy sauce give the hummus a savory edge. Serve with seedless cucumber rounds or pita chips or triangles for dipping.

• 1/3 cup plus 1 Tbs extra-virgin olive oil
• 4 large cloves garlic, thinly sliced
• 2 tsp. ground cumin
• 2 15-1/2-oz. cans chickpeas, drained and rinsed
• 3 Tbs. tahini
• 3 Tbs. fresh lemon juice; more to taste
• 1 Tbs. soy sauce
• 1/2 tsp. kosher salt; more as needed

Combine the 1/3 cup oil with the garlic and cumin in a small saucepan. Set over medium-low heat and cook until the garlic softens, about 3 minutes from when you can hear the garlic bubbling quickly. Don’t let the garlic brown. Take the pan off the heat and let cool completely.

Put the chickpeas, tahini, lemon juice, soy sauce, and salt in a food processor. Use a fork to fish the softened garlic out of the oil and transfer it to the processor (reserve the oil). Turn the machine on, let it run for about 20 seconds, and then start slowly pouring the cumin oil through the machine’s feed tube. Be sure to scrape the pan with a rubber spatula to get all of the cumin and oil. Pour 1/4 cup cool water down the tube. Stop the machine, scrape the sides of the bowl, and continue processing until the hummus is creamy and almost smooth. Season to taste with more salt and lemon juice, if you like. For best results, let the hummus sit at room temperature for an hour or two before serving so the flavors can meld. Or better yet, make it a day ahead, refrigerate it and return it to room temperature and adjust the seasonings before serving. To serve, spread hummus in a shallow dish and drizzle with the remaining 1 Tbs. oil.

Lamb Meatballs with Yogurt Sauce

These Moroccan-spiced meatballs show up at family meal at Gramercy Tavern, where they’re served with a simple yogurt sauce that provides a creamy counterpoint and a cooling cucumber salad. They are seasoned with ras el hanout, a spice blend found in Middle Eastern markets. You bake the meatballs on a rack set on a baking sheet, rather than browning them on the stovetop, for a dish that cooks while you do something else.

For the meatballs

• 1 Tbs. pine nuts
• 1 lb. ground lamb shoulder
• 1 Tbs. ras el hanout, or more to taste
• 1 Tbs. kosher salt, or more to taste
• 2 garlic cloves, finely chopped

For the sauce

• 2 cups Greek yogurt or labneh
• Kosher salt and freshly ground white pepper
• 1/2 cup olive oil
• 1/4 cup finely chopped fresh Italian parsley

Make the meatballs

Preheat the oven to 425ºF. Set a rack on a baking sheet.

Toast the pine nuts in a small skillet over medium heat for 3 to 4 minutes, stirring so that they don’t burn. Transfer to a plate to cool, then chop them.

Put the lamb in a large bowl. Flatten it out, sprinkle the pine nuts, ras el hanout, salt, and garlic over it, and mix well by hand. To test for seasonings, flatten a tablespoon of the mixture into a patty, sear it in a small nonstick skillet over medium-high heat, and taste it. Add more salt and/or ras el hanout if necessary to the rest of the lamb mixture.

Moisten your hands and form the lamb mixture into 8 meatballs, about 2 inches in diameter, moistening your hands again if the mixture starts to stick. Arrange on the rack on the baking sheet and bake for 15 minutes, or until golden brown. Remove the meatballs from the oven and let stand for 5 minutes to finish cooking.

Make the sauce

Put the yogurt in a bowl and season with salt and white pepper to taste. Stir in the oil. Slowly add up to 1/2 cup water, until the sauce is the consistency you like. Stir in the parsley.

Put the meatballs on a platter, spoon the sauce over them, and serve.

Pistachio-Crusted Lamb Chops

Sweet, toasted pistachios and cumin give these chops a Middle-Eastern twist. Because rib chops are so small, they cook under the broiler in almost no time.

• 1 cup unsalted shelled pistachios
• Kosher salt
• 3 Tbs. honey
• 1 Tbs. fresh lemon juice
• 1 tsp. ground cumin
• 1/4 tsp. cayenne
• Freshly ground black pepper
• 12 lamb rib chops (about 1-1/2 lb.)
• 2 Tbs. extra-virgin olive oil

Position a rack about 4 inches from the broiler and heat the broiler on high.


Finely chop the pistachios in a food processor. Combine the pistachios and 1/2 tsp. salt in a small bowl. In another small bowl, use a fork to mix the honey and lemon juice. In a third small bowl, mix the cumin, cayenne, 1 tsp. salt, and 1/2 tsp. pepper.


Brush the lamb chops with the oil and season on both sides with the spice mixture.


Arrange the chops on a foil-lined rimmed baking sheet. Broil until lightly browned, 1 to 2 minutes. Flip and broil until the second sides are lightly browned, 1 to 2 minutes. Remove the baking sheet from the oven, and lower the rack to about 6 inches from the broiler. Using a pastry brush, spread about half of the honey mixture on the top sides of the chops. Sprinkle with about half of the nuts, pressing so that they adhere. Broil until the nuts are lightly toasted, about 30 seconds.


Flip the chops and repeat the honey-nut coating on the other sides. Broil until the nuts are lightly browned and the lamb is medium rare, about 30 seconds. Let the chops rest for about 2 minutes, and then serve, sprinkling any nuts that may have fallen off the lamb onto each portion.

Lamb Skewers with Green Olive & Mint Sauce

Cook these cumin-scented lamb kebabs over the grill or under the broiler, then drizzle on the chunky olive-mint vinaigrette.

• 3/4 lb. boneless lamb shoulder chops or lamb leg steaks, trimmed of extra fat and cut into 1-inch cubes
• 3 Tbs. extra-virgin olive oil
• 1 tsp. minced garlic
• 1 tsp. ground cumin
• Pinch crushed red chile flakes
• Kosher salt
• 2 tsp. red-wine vinegar
• 1 tsp. honey
• 2 Tbs. chopped pitted green olives
• 2 Tbs. chopped fresh mint leaves

Tip:

If using wooden skewers, soak them for 20 minutes in water before threading so they don't burn on the grill.

In a medium bowl, combine the lamb with 1 Tbs. of the olive oil, 1/2 tsp. of the garlic, 1/2 tsp. of the cumin, the chile flakes, and 1/2 tsp. salt. Toss to coat and set aside.

In a small bowl, combine the vinegar, honey, olives, and the remaining garlic, cumin, and olive oil. Stir in the mint.

Thread the lamb onto 4 small skewers. Broil or grill the lamb, flipping once, until browned and sizzling, 3 to 4 minutes per side. Transfer the skewers to plates, spoon over the sauce, and serve immediately.

Braised Lamb Shawarma

The components for these scrumptious sandwiches can be prepared ahead, making shawarma easy to assemble for a special lunch or dinner. You can find pomegranate molasses and tahini at a Middle Eastern market (or a well-stocked supermarket). You can make your own flatbread or use one of the other options listed below.Video:Ana Sortun demonstrates how to make Braised Lamb Shawarma.

For the lamb

• 4 bone-in lamb shoulder chops (about 10 oz. each)
• 1 Tbs. vegetable oil; more as needed
• Kosher salt and freshly ground black pepper
• 1-1/2 cups dry white wine or water
• 1 Tbs. ground cumin
• 4 medium cloves garlic, smashed and peeled
• 1 large carrot, cut into 1-inch-thick rounds
• 1 medium white onion, peeled and cut into 8 wedges
• 2 Tbs. pomegranate molasses
• 1-1/2 tsp. fresh lemon juice
• 1 oz. (2 Tbs.) unsalted butter

For the tahini sauce

• 2 medium cloves garlic, minced
• 2 Tbs. fresh lemon juice
• 1/2 cup whole-milk Greek yogurt
• 1/2 cup tahini
• 3 Tbs. extra-virgin olive oil
• Kosher salt

For the pickled cabbage

• 1-1/2 tsp. extra-virgin olive oil
• 2 cups thinly sliced red cabbage (about 1/4 small cabbage)
• 1/2 tsp. pomegranate molasses
• 1 Tbs. sherry vinegar; more as needed
• 1/4 tsp. granulated sugar; more as needed
• Kosher salt and freshly ground black pepper

For assembly

• 6 9-inch flatbreads, such as yufka, markouk (folded in half), or flour tortillas

Braise the lamb

Position a rack in the center of the oven and heat the oven to 350°F.

Pat the lamb chops dry. Heat the oil in a heavy-duty 12-inch skillet over medium-high heat. Working in 2 batches, cook the lamb chops, flipping once, until well browned on both sides, about 4 minutes total per batch (add more oil for the second batch, if necessary). Season with salt and pepper and transfer to a 9x13-inch roasting pan.

Add 1 cup of the wine to the skillet and bring to a simmer, scraping the skillet with a wooden spatula to loosen any browned bits. Pour the wine over the chops. Sprinkle with the cumin, then add the garlic, carrot, onion, and the remaining 1/2 cup of wine. The liquid should come halfway up the chops; if necessary, add water. Cover the pan with a double thickness of aluminum foil and braise in the oven until the meat is fork-tender, 1-1/2 to 2 hours.

Make the tahini sauce

Meanwhile, combine the garlic and lemon juice in a medium bowl; let sit for 5minutes. Whisk in the yogurt, tahini, olive oil, and 3/4 tsp. salt until smooth. Add 1 to 2 Tbs. water if necessary to achieve a thick yet pourable consistency.

Make the pickled cabbage

Heat the oil in a 10-inch skillet over medium heat. Add the cabbage and cook, stirring occasionally, until just tender, 8 to 10 minutes. Remove from the heat and stir in the pomegranate molasses, vinegar, and sugar. Season to taste with salt, pepper, more vinegar, or sugar.

Finish the lamb

Transfer the lamb chops to a cutting board and tent loosely with foil to keep warm. Strain the contents of the roasting pan through a medium-mesh sieve into a medium bowl (you should have about 2 cups liquid); discard the solids. Freeze the liquid until the fat rises to the surface, about 15 minutes, then skim it off and discard it. (Alternatively, use a fat separator.) Transfer the liquid to a 3-quart saucepan. Boil over medium-high heat until reduced by half, about 10 minutes.

Meanwhile, use your fingers to break the lamb into small chunks, discarding the fat and bones.

Whisk the pomegranate molasses, lemon juice, and butter into the braising liquid. Add the lamb and gently toss to coat. Season to taste with salt and pepper.

Assemble the shawarma

If you're using store-bought flatbreads (or if you made them ahead), warm the flatbreads in a 12-inch skillet (preferably cast iron) over medium heat. Arrange on a clean work surface. Divide the lamb among the flatbreads, spreading it in a strip about 1 inch from the near edge. Top the lamb with a few tablespoons of the cabbage and sauce. Roll the shawarma up tightly, pulling back on the edge of the bread after folding it over the filling and tucking the filling under with your fingertips, to create a slender, burrito-like wrap. Rest the shawarma on their seam side to keep them closed.

Heat the 12-inch skillet over medium heat. Working in batches, cook the shawarma seam side down until browned and crisp on that side (do not flip), about 3 minutes. Serve.

Spiced Green Beans Braised with Tomato & Onions

This classic Lebanese dish is flavored with hints of cinnamon and allspice. It’s wonderful with any roasted meat but especially good with lamb.

• 1/4 cup extra-virgin olive oil
• 1 medium onion (about 8 oz.), halved lengthwise, trimmed, and thinly sliced lengthwise (about 2 cups)
• 1 lb. fresh green beans, rinsed well, stem ends trimmed
• 1/2 tsp. kosher salt; more as needed
• 1/4 tsp. freshly cracked black pepper; more as needed
• 2 cups canned diced tomatoes (from a 28-oz. can), drained
• 4 large cloves garlic, peeled and thinly sliced
• 1 tsp. granulated sugar
• 3/4 tsp. ground allspice
• 1/2 tsp. ground cinnamon

In a large (12-inch) skillet with a lid, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden, 4 to 5 minutes. Add the green beans, salt, and black pepper, and stir well. Reduce the heat to medium low and cook, stirring occasionally, until the onions are caramelized and the beans start to soften and brown lightly, about 10 minutes.

Add the tomatoes, garlic, sugar, allspice, and cinnamon. Stir well, reduce the heat to low, cover, and cook, stirring occasionally, until the beans are very tender throughout, 15 to 20 minutes, or longer if a softer texture is desired. Season to taste with salt and pepper. Serve warm or at room temperature.

Pita Chips

Serve these crisp chips with Goat Cheese, Pesto & Sun-Dried Tomato Terrine, Golden Onion & Thyme Dip, or your own favorite dip.

• 2 pita breads (preferably plain and 8 inches wide)
• 3 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Heat the oven to 450°F. Slice each pita into 8 even triangular pieces and then tear each piece apart at the seam to get a total of 32 pieces. Toss the pieces in a large bowl with the oil, 1/4 tsp. salt, and some pepper. Spread in a single layer on a large baking sheet. Bake, flipping after 5 minutes, until the chips are crisped and slightly browned, about 7 minutes total.

Chickpea and Spinach Salad

In this salad, the versatile chickpea goes exotic in a deeply spiced, aromatic lemon and cumin dressing. Fresh herbs punch it up with an unmistakable freshness, and spinach provides a tender bed. An orange-infused yogurt topping creates a cool, creamy contrast. Great as a side salad with grilled meat, it can also work as a vegetarian entrée.

• One 15.5-oz. cans chickpeas, preferably low-sodium, drained and rinsed
• 2 Tbs. chopped fresh flat-leaf parsley
• 1/4 cup diced red onion
• 2 Tbs. olive oil
• 2 Tbs. fresh lemon juice
• 1/4 tsp. finely grated lemon zest
• 3/4 tsp. ground cumin
• Pinch of cayenne pepper
• Salt and freshly ground black pepper to taste
• 3 Tbs. plain nonfat yogurt
• 1 Tbs. orange juice
• 1/4 tsp. finely grated orange zest
• 1/4 tsp. honey
• 2 oz. baby spinach leaves (about 2 cups lightly packed)
• 1 Tbs. coarsely chopped fresh mint

In a medium bowl, combine the chickpeas, parsley, and onion. In a small bowl, whisk together the oil, lemon juice and zest, cumin, cayenne, salt, and black pepper. Pour the dressing over the chickpea mixture and toss to coat evenly. In another small bowl, stir together the yogurt, orange juice and zest, and honey.

Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce and garnish with the mint.

Bulgur Salad with Herbs, Apricots, and Pistachios

Reminiscent of tabouli, this salad makes a great side dish for just about anything grilled. Try it with grilled shrimp or halloumi cheese.

• 2 cups bulgur
• Kosher salt
• 2/3 cup plus 2 Tbs. extra-virgin olive oil
• 1/3 cup minced yellow onion
• 3 medium cloves garlic, minced (1 Tbs.)
• 1/2 cup chopped dried apricots
• 1 cup coarsely chopped fresh flat-leaf parsley
• 3/4 cup coarsely chopped fresh cilantro
• 3/4 cup coarsely chopped fresh mint
• 1/2 cup chopped roasted, salted pistachios
• 1/3 cup fresh lemon juice (from 2 large lemons)
• Freshly ground black pepper

In a 12-inch skillet, toast the bulgur over medium heat, stirring constantly with a wooden spatula, until aromatic and just a shade darker, about 3 minutes. Transfer to a small bowl. In a 1- to 2-quart pot, bring 2 cups of water and 1 tsp. salt to a simmer over medium-high heat.

Meanwhile, heat 2 Tbs. of the oil in the skillet over medium heat. Add the onion and garlic and cook, stirring, until tender, about 3 minutes. Stir in the bulgur, apricots, 1 tsp. salt, and the simmering water. Cover the skillet and remove from the heat. Let stand until the bulgur is tender and has completely absorbed the liquid, 30 to 40 minutes. Gently fold in the parsley, cilantro, mint, and pistachios.

In a small bowl, whisk the lemon juice with 1/4 tsp. each salt and pepper. Slowly whisk in the remaining cup olive oil in a slow stream.

Drizzle the salad with the dressing, season to taste with more salt and pepper, and serve.

Spinach and Artichoke Salad with Couscous Cakes and Feta

Quick-to-cook couscous cakes make this meatless main-course salad satisfying.

For the dressing:

• 2 Tbs. fresh lemon juice
• 1 Tbs. sour cream
• 1 tsp. finely chopped fresh mint
• 5 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper

For the couscous cakes:

• 3/4 cup couscous
• Kosher salt
• 1 large clove garlic, peeled
• 1/4 cup packed fresh flat-leaf parsley leaves
• 1/2 cup canned chickpeas, rinsed and drained
• 2 large eggs, lightly beaten
• Finely grated zest of 1 medium lemon (about 1-1/2 tsp.)
• 3 Tbs. vegetable or canola oil

For the salad:

• 8 oz. baby spinach, washed and dried (about 6 lightly packed cups)
• 1 14-oz. can artichoke bottoms, drained, rinsed, and sliced
• 15 cherry tomatoes, halved
• Kosher salt and freshly ground black pepper
• 1 oz. crumbled feta (about 1/4 cup)

Make the dressing:

In a small bowl, combine the lemon juice, sour cream, and mint. Slowly whisk in the olive oil. Season to taste with salt and pepper.

Make the couscous cakes:

Put the couscous and 1 tsp. salt in a medium bowl. Add 1 cup boiling water to the couscous, cover the bowl with a pan lid or plate, and let sit for 4 to 5 minutes.

Coarsely chop the garlic in a food processor. Add the parsley and pulse until finely chopped. Add the chickpeas and 1 tsp. salt and pulse until coarsely chopped.

Uncover the couscous and fluff with a fork. Stir in the chickpea mixture, eggs, and lemon zest until well combined. Press the couscous mixture into a 1/4-cup measure, smooth the top, and invert the measuring cup to release the cake onto a plate. Repeat with the remaining couscous mixture to make 9 cakes.

Heat 1-1/2 Tbs. of the vegetable oil in a large skillet over medium heat until shimmering hot. Add 5 of the couscous cakes to the skillet and use a spatula to lightly flatten the cakes so they’re about 3/4 inch thick. Cook, flipping once, until crisp and golden brown on both sides, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate. Add the remaining 1-1/2 Tbs. vegetable oil to the skillet and cook the remaining cakes the same way.

Assemble the salad:

In a large bowl, toss the spinach, artichokes, and tomatoes with about three-quarters of the dressing. Season to taste with salt and pepper and divide among 3 large plates. Top each salad with 3 couscous cakes, sprinkle each salad with feta, and drizzle with the remaining dressing.

Apricot & Pistachio Baklava with Orange-Cardamom Syrup

This variation of the classic baklava injects a tart, citrusy note into the sweet, flaky layers.

• 1-lb. “twin pack” phyllo dough (two 8-oz. packs, each containing about twenty 9x14-inch sheets)

For the filling:

• 12 oz. (2-1/2 cups) unsalted, shelled raw pistachios
• 12 oz. (2 cups, packed) dried apricots
• 1/2 cup granulated sugar
• 10 oz. (1-1/4 cups) unsalted butter

Tip:

Use California apricots for a tart, pronounced apricot flavor or Turkish apricots for a sweeter, mellow flavor.

For the syrup:

• 1-1/2 cups granulated sugar
• 2/3 cup orange juice (preferably freshly squeezed)
• 1-1/2 tsp. ground cardamom

Thaw the phyllo overnight in the refrigerator. Then put the phyllo box on the counter to come to room temperature, 1-1/2 to 2 hours.

Make the filling:

Put the pistachios, apricots, and sugar in a food processor. Process until the nuts and apricots are finely chopped (the largest should be the size of small dried lentils), 30 to 45 seconds. Set aside.

Assemble the baklava:

Unfold one pack of the phyllo sheets and stack them so that they lie flat on your work surface. Cover the top with plastic wrap, letting some excess plastic fall over all four edges. Dampen and wring out a kitchen towel and drape it on top of the plastic wrap; this will hold the plastic in place and prevent the phyllo from drying out.

Melt the butter in a small saucepan. Brush the bottom of a 9x13-inch metal pan (preferably with straight sides and a light-color interior to prevent overbrowning on the edges) with some of the butter. Remove a sheet of phyllo from the stack, re-cover the rest (be sure to cover the remaining sheets each time you remove a new one), and put the sheet in the bottom of the pan. Brush the sheet with some of the melted butter but don’t soak the phyllo (remember, you’ll have about 40 layers of buttered phyllo by the time you’re done). Repeat until you have layered and buttered about half the sheets from the first pack—about 10 sheets in all. If your pan has slightly angled sides, arrange the sheets so the excess falls on the same side of the pan and cut the extra off every few layers with a paring knife. Sprinkle about one-third of the filling evenly over the phyllo.

Repeat layering and buttering the remaining sheets from the first pack and sprinkle on another third of the filling. Open, unfold, and cover the second pack of phyllo. Layer and butter it as described above, sprinkling the remaining filling after layering about half the phyllo, and ending with a final layer of phyllo (you may not need all of the butter). Cover loosely and put the pan of baklava in the freezer for 30 minutes (this makes it much easier to cut the pastry).

Bake the baklava:

Position an oven rack in the center of the oven and heat the oven to 350°F.

Before baking, use a thin, sharp knife (I prefer serrated) and a gentle sawing motion to cut the baklava on the diagonal at 1-1/2-inch intervals in a diamond pattern. Try not to compress the pastry by pressing down on it with one hand while cutting with the other. Not only are you cutting serving portions, you are also cutting pathways for the flavored syrup to permeate the pastry, so be sure to cut the pastry all the way to the bottom of the pan. If you have an electric carving knife, this is the perfect time to use it. Bake the baklava until golden, 40 to 45 minutes. Transfer to a rack and let cool completely. Run a knife along the cut lines to help the syrup absorb evenly.

Make the syrup:

Put the sugar and orange juice in a small saucepan and bring to a simmer over medium heat, stirring occasionally, until the sugar is dissolved and the liquid is clear, about 5 minutes. Remove the pan from the heat and stir in the cardamom. Pour the syrup evenly over the entire surface of the baklava, allowing it to run down into the cut marks and along the sides of the pan. Allow the baklava to cool to room temperature before serving.