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. Once you learn to make moutabal, you’ll never look at an eggplant the same way. 

Moutabal may also seem simple to make. But the secret to this dish is to start with excellent produce. Good eggplants make good moutabal.

Reprinted with permission from Souk