• ¾ cup vegetable oil
• 1 lb. okra, stemmed and cut into 1-in. lengths (5 cups)
• 3 garlic cloves, coarsely chopped
• 1 large white onion, thinly sliced
• 1 Tbsp. ginger paste
• 1 tsp. Indian red chile powder, or cayenne pepper
• 1 tsp. garlic paste
• 1 tsp. ground turmeric
• 1 tsp. kosher salt, plus more
• 2 medium plum tomatoes, cut into wedges
• Steamed basmati rice or roti, for serving

• 1 cantaloupe (about 3 lb.)
• ¼ cup sugar, plus more to taste
• Fresh mint sprigs, for garnish

• 3 Tbsp. unsalted butter
• 2 garlic cloves, smashed and peeled
• 1 cup frozen quartered artichoke hearts, thawed in a strainer
• 4 large eggs
• ¼ cup heavy cream
• Kosher salt and freshly ground black pepper
• Finely chopped parsley leaves, for garnish

• ½ cup olive oil
• 3 Tbsp. za’atar
• 6 garlic cloves, finely chopped
• 1 bunch cilantro, leaves and tender stems
• Kosher salt and freshly ground black pepper

• ½ cup cilantro leaves, finely chopped
• 6 garlic cloves, finely chopped
• 1 Tbsp. kosher salt
• 1 tsp. freshly ground black pepper
• 1 Tbsp. ground coriander
• 1 tsp. ground cumin
• ½ tsp. ground fennel seed (optional)
• 2½ lb. firm, thick fish fillets such as swordfish, striped bass, or halibut, cut into 1-by-2-in. cubes
• ½ cup extra-virgin olive oil
• ½ cup fresh lemon juice
• 1 Tbsp. fresh dill, finely chopped
• Arugula or grilled fresh pineapple rings, for serving (optional)
• Vegetable oil, for brushing
• 40 red or yellow cherry tomatoes
• Lemon slices, for serving (optional)

For the taratur sauce:

• 6 garlic cloves, mashed into a paste with 2 tsp. fine sea salt
• ½ cups tahini
• ½ cups fresh lemon juice
• 1 tbsp. finely chopped fresh parsley, divided

For the artichokes:

• 2 tbsp. fresh lemon juice
• 8 medium artichokes (about 12 oz. each)
• ½ cups all-purpose flour
• Fine sea salt

For the ashta variation:

• 4 cups whole milk
• 2 tbsp. sugar, divided
• 1 tbsp. fresh lemon juice, plus more as needed
• 1 tbsp. distilled white vinegar
• 1½ tsp. orange blossom water
• 1½ tsp. rosewater
• 2 cups heavy cream
• 2 tbsp. cornstarch
• ½ cups roasted pistachios, finely chopped

For the walnut variation:

• 2 cups (6½ oz.) walnuts
• ¼ cups shredded, unsweetened coconut
• ¼ cups sugar
• 1 tsp. ground cinnamon
• 1 tbsp. orange blossom water
• 1 tbsp. rosewater
• 1 tbsp. fresh lemon juice

For the blossom syrup:

• 2 cups sugar
• 1 tbsp. orange blossom water
• 1 tbsp. rosewater

For the pancakes:

• 1½ tsp. active-dry yeast
• 4 cups all-purpose flour
• ⅔ cups semolina flour
• 1 tbsp. plus 1 tsp. sugar
• 2 tsp. baking powder
• 1 tsp. kosher salt
• 2 cups whole milk
• 2 large eggs
• Vegetable oil or other neutral oil, for frying

• ¹⁄₄ cup extra-virgin olive oil
• 4 cloves garlic, finely chopped
• 3 medium carrots, finely chopped
• 2 stalks celery, finely chopped
• 1 medium white onion, finely chopped
• ¹⁄₂ small butternut squash (about 1 lb.) peeled, seeded, and finely chopped
• 1 tsp. ground cumin
• ¹⁄₂ tsp. crushed red chile flakes
• Kosher salt and freshly ground black pepper
• 6 cups chicken stock
• 1 cup red lentils
• Finely chopped Italian parsley, for garnish
• Paprika, for garnish
• Flatbread and lemon wedges, for serving

• 2 lb. boneless lamb shoulder, trimmed and cut into 2-inch pieces
• tbsp. Kosher salt and freshly ground black pepper
• 5 tbsp. extra-virgin olive oil
• 4 tbsp. unsalted butter, melted, divided
• 3 cloves plum tomatoes, cored and finely chopped
• 2 large red onions, finely chopped
• 5 garlic cloves
• ¹⁄₂ head head cauliflower, cut into large florets, stems peeled and finely chopped
• ¹⁄₃ cup dry white wine
• ¹⁄₄ cup tomato paste
• 2 tsp. ground cumin
• 1 tsp. ground cinnamon
• 5 cups lamb or chicken stock
• 2 tbsp. cornstarch, mixed with 2 tbsp. cold water
• ¹⁄₃ cup harissa
• 8 pitted dates, coarsely chopped
• ¹⁄₂ tsp. pimentón (smoked paprika)
• ¹⁄₄ cup sliced almonds, toasted