The Middle Feast

The Middle East is historically known as the “cradle of civilization.” Its long, rich history has an immense impact, especially on culinary culture. The region’s most iconic dishes have flavors which have persisted throughout the centuries and continue to delight.

Tahchin is a traditional Persian dish, named such because of the steaming of the rice. It consists of layers of saffron-flavored rice, herbs, vegetables, eggs, yogurt and chicken. The casserole-like entrée is baked in a large pot until the outside layer of rice is crisp and golden-brown, and then inverted onto a plate and sprinkled with barberries. The crispy rice is called tahdig and is the most beloved part of tahchin. Tahchin is usually served at special events such as weddings because of its spectacular, layered appearance.

Mujadarra, the Arabic word for “pockmarked,” is a dish of lentils—said to resemble pockmark-like holes—cooked with rice, spices and fried onions. The first recorded recipe for mujadarra was found in Kitab al-Tabikh, a cookbook written in 1226 by al-Baghdadi in Iraq. It is reportedly a derivation of the pottage that Esau traded his birthright to Jacob for in the Bible. Lentils are a staple food in the Middle Eastern diet, and mujadarra’s fabled history has allowed for it to become popular across many religious and regional lines.

Kanafeh—or knafeh—is a dessert made with soft, white cheese and layers of flaky pastry, which are baked and soaked in simple syrup, sometimes flavored with rosewater or orange blossom. It is believed to have originated in the Palestinian city of Nablus in the tenth century, but has since spawned regional variations throughout the Arab world. It is one of the Middle East’s most cherished desserts; people from different regions argue over whose version is the best, and long lines in front of kanafeh carts are a common, early morning sight.

By Kady Matsuzaki | Photography by Alejandra Aristeguieta | Design by Valentina Wicki-Heumann