Baba ganoush is one of those mezze dishes I keep coming back to. Smoky eggplant, tahini, lemon, and olive oil, nothing complicated, just a few good ingredients handled properly. It’s the kind of dip that quietly anchors a table, whether it’s part of a bigger meze spread or just something to scoop up with warm bread while dinner comes together. I usually make it when I have eggplants that need using or when I want something simple but satisfying on the table. It works just as

Piyaz is one of those salads that shows up quietly on the table and somehow works with everything. It’s simple, built around white beans, but never boring. A good olive oil, lemon, sumac, and a handful of fresh herbs are really all it needs. I usually make it as a side for grilled meat or fish, but it also holds its own as a light lunch. It’s filling without being heavy, fresh without trying too hard, and easy to pull together with pantry ingredients. Ingredients 2 cups white

This is the kind of salad I make when I want something fresh, filling, and uncomplicated. Chickpeas make it hearty enough to stand on its own, while avocado adds that creamy texture that pulls everything together. A simple lemon and garlic dressing is all it needs. It works well as a quick lunch, an easy side, or something you can put together without much planning. No cooking involved, just a bit of chopping and mixing. Ingredients For the salad 1 can cooked chickpeas, drain