Homemade Middle Eastern food is diverse, simple, healthy and beautiful to behold on a table. Practice time-tested favorites and contemporary spins alike with culinary authorities and recipe developers Nadia Zerouali and Merijn Tol. Their latest book, Souk, brings these recipes to life with history, anecdotes and photos from their storied adventures in food. These Armenian stuffed carrots are the best use of ground lamb we’ve seen in recent memory. 

We ate these stuffed carrots in Beirut and were completely overwhelmed. The combination of spicy cloves with sweet–sour pomegranate molasses and the sweet carrot is really delicious.

Reprinted with permission from Souk