On hot, sticky summer days, it's hard to feel motivated to put together a proper dinner when all we want to do is graze. So why not harness that snacking urge with a meal of Mediterranean mezze? Anchor the menu with a few of the following dishes, add a plate of olives and pickles and some warm pita for dipping, and dinner is served.
Claudia Roden's recipe for stuffed grape leaves from her 1972 classic, A Book of Middle Eastern Food, inspired this adaptation from James Beard.
Make this sweet-and-salty appetizer now, while apricots are still in season.
Ana Sortun's version of the traditional Middle Eastern bread salad.
A light, creamy alternative to the usual chickpea-based hummus.
Think you don't like tabbouleh? This elegant, lobster-flecked rendition will change your mind.