Warm house-made flatbread topped with fragrant za’atar spice blend (ve).

Sweet peas simmered with onion, ginger, cumin, and turmeric, brightened with a splash of lemon juice, and finished with a swirl of yogurt and a sprinkle of sesame seeds (gf, v).

Inspired by the freshest market finds. This week’s preparation is vegetarian (gf, v).

Tender beef slow-cooked with white beans, turmeric, lemon, and spinach, then given a summery lift with fresh herbs and crumbled feta. Served with rice (gf).

A rich tomato and eggplant stew infused with the tangy, musky depth of dried limes. Served with rice (gf).

A no-bake cheesecake with cream cheese, raw tahini, whipped heavy cream, set in a graham cracker crust (v).