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Erika is a part time member of our team, a serious La Boite fan, and customer. Her go-to fatoush salad with Za'atar is a classic that we internall...
We updated the symbolic seder plate with delicious items to emphasize the respect and appreciation for gathering together to reflect on where we ca...
Nutty tahini and briny olives give this filling a savory jolt. The tang of sumac keeps it feeling light and adds a beautiful red hue.
As we learn more about Nowruz (Persian New Year), Emily (who works with Lior for culinary publications) was sharing her experience from celebrating...
Za’atar refers to both the dried leaves of the za’atar plant as well as a blend made with those leaves, sumac, and sesame seeds. Here I start with ...
An already crackly spice crust gets more crunch from whole sesame seeds here. The funkiness of preserved lemons, together with black olives, gives ...
Get ready for a long overdue, very deserved, awesome citrus season. In place of Sumac Vinaigrette for the salad, a drizzling of flavorful olive oi...
Bright and fresh with the richness of good olive oil, this simple vinaigrette perks up any dish.
Inspired by the classic Sabzi Khordan platter of herbs, our version includes sliced almonds and fresh pomegranate to add a fresh and herby side to ...
Lachmajoun (lahmacun/lamajoun/lamachoun, etc.) is a thin, Turkish flatbread baked with meat, vegetables, and spices. It's charry and thin like a li...
Mild zucchini gets a boost from the savory pop of caraway seeds and the nuttiness of mahleb (ground cherry seeds). A hint of rose’s aroma and pomeg...
Having roasted vegetables on hand means you can make a hearty frittata anytime. If you want even more spice in this brunch dish, which tastes just ...
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