Haloumi is a sheep’s milk cheese from Cyprus. It’s brined like feta but it has a firm texture that is perfect for frying. There is no nee...

This is my version of bisteeya, inspired by the classic sweet/savory Moroccan pie made with chicken or squab, saffron, cinnamon, sugar, a...

This version of kibbeh (Arabic) or kofte (Turkish) is simple to make. The kibbeh is baked and steamed, which gives it the consistency of ...

Many countries have a sweet spice mix like this Middle Eastern five-spice: the Chinese have a five-spice, the French have quatre epice, a...

I call this creamy chicken salad recipe pate because it is similar in consistency to rillettes, which is a type of French pâté. Rillettes...

I prefer the dark roasted variety of tahini from Tohum available at www.tohum.com.

There is a saying in Provence: “Aigo bouido sauva la vido,” which means “garlic soup saves lives.” It is true that garlic has immune-stim...

Banderilla is Spanish for “little skewer.” and the grilled mushrooms make a perfect tapas or snack. The mushrooms are first marinated in ...

My friend Ayfer Unsal from Gaziantep, Turkey, introduced me to the savory treats she calls crick-cracks. Found in many different shapes-r...

Traditionally, skordalia is a Greek potato and garlic puree that is served with just about anything-meats, vegetables, fish, and grilled ...

At Oleana, we serve this addictive staple as a bread condiment, under the pret a manger section of our menu. We dish it up in a little cr...

Hummus versions abound, but most-except for some Turkish recipes-are made with chickpeas and tahini. Hummus means “chickpea” in Arabic, a...

In Turkish, shish means skewer and kebob means grilled meat. This simple recipe introduces an addictive condiment for grilled meat: onion...

This recipe was inspired by my trip to Cappadocia, in the center of Turkey, where I saw the most incredible phallic natural rock formatio...

Francisco Betancourt is a fanner and father of four from Colombia who is the tireless backbone of Oleana’s kitchen. After he works at his...

This recipe was inspired by my friend Armen Mehrabyan, who lives in Armenia, where he grows and harvests wild herbs that he makes into te...

I discovered this Egyptian spice mix called dukkab when I had the pleasure of working with Claudia Roden during a lecture she delivered o...

Harissa is an North African condiment or chili paste that gives a little zip to a dish. It’s fun to use instead of cocktail sauce and is ...

Shoushan Stepanian is the sister of my good friend Vartan Nalbandian. She makes this string cheese for Oleana, and we serve it as a bread...

I think the best way to describe this spice mixture is Moroccan curry. Ras el bannout means “head of the shop,” and there are as many var...