Jonathan Gold tells you what to order at the only Kurdish restaurant in the western United States

It is cold in Los Angeles. Rain is in the air. What you want to be eating is dizi, an Iranian lamb and chickpea stew, flavored with turmeric and dried lime — a popular street food dish from Tehran that seems to have a tonic effect against the...

Amba is a fermented mango condiment associated with the Iraqi Jewish community, a Middle Eastern chutney with a pleasant muskiness and a pronounced chile bite. Amba used to be pretty rare in the U.S. — an acquaintance once picked a fight with me...

Is it possible to become obsessed with a dish as simple as mjadara? Because mjadara, an Arab dish of bulgur wheat cooked with lentils, isn’t much to look at: a murky, slightly ominous mush, its color lingering in that zone between tan and...

If you want to understand Adana, a Middle Eastern restaurant in an industrial corner of Glendale, you should probably order what the menu calls the cheese platter. At $11, it is by far the most expensive appetizer, although it resembles a plate...

A juane is an unusual dish in the Peruvian repertoire, a huge, overstuffed tamal from the headwaters of the Amazon, a kind of combo meal made in its area of origin as a convenient takeaway lunch for travelers. Juanes take their name from John the...