Global Meze Spread

Burmese Tomato Salad with Shallots and Peanuts

This tomato salad is an electric symphony of sweet, salty, tangy, nutty, herbal and spicy notes that elevate tomatoes’ summery flavor.

By Courtney HillAugust 15, 2022

Jerusalem-Style “Mixed-Grill” Chicken

Israel’s spicy-savory take on grab-and-go chicken

By JM HirschFebruary 5, 2021

Circassian Chicken (Çerkez Tavuğu)

Served at Ottoman empire palaces, this chicken salad is dressed with a rich, creamy walnut sauce, drizzled with a shock of red oil.

By Courtney HillJune 6, 2022

Roasted Whole Cauliflower with Feta

This whole-roasted cauliflower encapsulates Ikaria’s no-fuss home cooking with minimal manipulation, lots of flavor and brightness.

By Courtney HillJanuary 22, 2024

Greek White Bean Soup (Fasolada)

Greece’s cold weather soups are designed to taste like a summer garden.

By Diane UngerOctober 8, 2018

Inverted Pizza with Onions, Potatoes and Thyme

An all-time Milk Street favorite, this pizza comes together with store bought dough, rolled out over the toppings. Flip it over after baking, and get toppings that meld with the crust.

Broken Phyllo Cake with Orange and Bay

The soaking syrup we use in this pudding-like citrus cake is infused with warm spices for added dimensions of flavor and fragrance.

By Rose HattabaughJanuary 5, 2022

Spanish Almond Cake (Tarta de Santiago)

This fragrant almond cake taught us the secret to extra springy, chewy texture.

By Julia RackowAugust 6, 2018

Zucchini and Chickpea Salad with Tahini Yogurt

This crisp, creamy chickpea-zucchini salad is why salads deserve main course attention.

By Elizabeth MindreauOctober 29, 2021

Ikarian Braised Pork with Honey, Orange and Rosemary

This savory-sweet pork braise is our version of the tigania, or skillet-cooked meat meze, that Diane Kochilas demonstrated for us on the Greek island of Ikaria. Instead of serving the dish in the Greek meze tradition—that is, as a small plate along wi

By Diane UngerOctober 16, 2019

Skillet Spanakopita

This free-form, skillet-sized version of the Greek spinach-and-feta-stuffed hand pie eliminates the fuss of phyllo.

By Courtney HillApril 20, 2022

Greek Egg-Lemon Soup (Avgolemono)

Chicken and rice soup with a satisfying thickness from an egg whisked broth with a cut of citrus— perfectly simple and soothing.

By Courtney HillNovember 11, 2022

Spanish Garlic and Bread Soup

Taught to us by chef José Andrés, this “end of month” recipe transforms simple odds and ends.

By Chris Kimball & Matthew CardNovember 11, 2022

Turkish Hummus

A shock of red oil and a garden of toppings defined an incredible, silky-smooth hummus that Chris Kimball was served in Istanbul.

By Courtney HillJanuary 21, 2024

Creamy Whipped Hummus

Fresh hummus—warm, creamy, with pops of flavor and a drizzle of olive oil—had us abandon storebought forever.

By JM Hirsch & Diane UngerApril 10, 2017

Falafel

After rigorous testing, we achieved a falafel that's crispy. light, and tender.

By Diane UngerJune 6, 2022

Yogurt and Olive Oil Flatbreads

Incredibly delicious and soft, these flatbreads from chef Marianna Leivaditaki make smart use of a short ingredients list.

By Rose HattabaughAugust 9, 2021

Turkish-Style Flaky Flatbreads

Lavishly flaky and buttery, these skillet flatbreads, katmer, come together with just four ingredients.

By Diane UngerFebruary 1, 2023

Baked Kefta with Tahini

These succulent Jordanian meatballs, kefta, meld beef with aromatics and a tangy, lemony tahini coating.

By Rose HattabaughDecember 19, 2022

Turkish White Bean Salad

This refreshing white bean salad is a simple celebration of bright flavors.

By Courtney HillNovember 8, 2022

Greek Bean Salad (Fasolia Piaz)

Cannellini beans and ripe avocados team up with garden-fresh parsley and dill in this refreshing, make-ahead Greek Salad.

By Courtney HillApril 8, 2019

Turkish Chickpea Salad

In our version of nohut piyazi, sun-dried tomatoes, Aleppo pepper, and a medley of herbs and lemon juice bring bright and rich flavor to earthy chickpeas.

By Calvin CoxJanuary 25, 2022

Roasted Cauliflower with Tahini and Lemon

In downtown Beirut, chefs display the cooking of their hometowns

By Chris KimballJune 3, 2019