Tharid is the Arabian Gulf version of the Levantine fatteh, made with a lot more bread and topped with a hearty meat and vegetable stew. It is said to have been the prophet Muhammad’s favorite dish ...

You can make yufka and markouk with the same dough but with different shaping techniques. Markouk is thinner and flattened by passing the disk of dough from one hand to the other until the round of ...

GLOUCESTER — All her life, people have been telling Mahroussie “Maha” Jabba that she is a natural-born cook. It certainly seems it. Just as the Food Network has its stars, farmers markets have their ...

If Windsor City Council were to declare an official city bread, pita would most certainly be a top contender. It's everywhere. But where does it come from? For local restaurants, the overwhelming ...