Kamal Mouzawak

With all due respect to baklava, we've found a new favorite Lebanese dessert. This rich, moist cake is sweetened with carob molasses and has a hit of anise. We may or may not have fought over it in the Test Kitchen.
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"Kibbeh" describes dishes made with bulgur, onions and spices. That mixture is combined with everything from tomatoes to goat. It's layered and baked, shaped into balls or footballs, stuffed, deep-fried or eaten raw. This vegetarian kibbeh recipe is made with pumpkin and stuffed with seasoned greens. Sorrel adds a lemony flavor, but you can use chard or kale and add 1 tablespoon of lemon juice to the filling. Use fine bulgur or the texture of the dough will be gritty.
Fatteh means "broken" and signifies a dish of toasted bread pieces mixed with other ingredients. In this easy recipe, the yogurt is also "broken" with tahini, garlic and oil. Enjoy it immediately, before the crispy bread gets soggy from the yogurt.