Sabrina Ghayour’s new cookbook, “Bazaar: Vibrant Vegetarian Recipes” (Michell Beazley, $34.99) showcases the alluring flavor profiles of Middle Eastern cuisines — showcasing key spices, herbs and ...

For years I avoided recipes that called for sumac, or relied on poor facsimiles using lemon juice. Every time I saw sumac in an ingredients list I would immediately begin to itch. I couldn't help but ...

To make the schnitzel, cut the aubergine into 1cm to 2cm-thick slices lengthways. Combine the breadcrumbs, half the sumac, the parmesan, mint, parsley, lemon zest and seasoning. Whisk the eggs with ...

A summer trip to the Greek islands and Cyprus left me pining for Mediterranean food. Yasmin Khan’s latest cookbook, “Ripe Figs,” is the perfect cure for that craving. Her recipe for Pomegranate and ...

Making kebabs from ground beef presents an opportunity and a problem. They can be boldly flavored from within by mixing spices and herbs into the meat. But getting them to stay put on skewers is ...

For many of us, something red on our plate signals to our palates either sweetness (as with strawberries or raspberries) or spiciness (usually chillies). But sumac has neither of those flavours: it is ...

A wild flowering bush with very sour berries is the source of this vibrant spice. Those berries are dried, ground, then sifted to obtain what’s recognized as sumac spice across the Arab and ...

Sign up for CNN’s Eat, But Better: Mediterranean Style. Our eight-part guide shows you a delicious expert-backed eating lifestyle that will boost your health for ...