Author: James Kilor

I adore cooking Turkish Moussaka, or Patlican Musakka, for its rich, hearty flavors. My version features copious amounts of eggplant, sautéed in oliv

I adore taking yogurt and turning it into a creamy, tangy spread, known as labneh. Using only whole-milk yogurt or Greek yogurt, along with a touch of

Moutabal Baba Ganoush is a smoky, creamy delight I absolutely love making. Using roasted eggplants as the base, blended with creamy tahini, zesty lemo