Cook the World

Middle East & North Africa

Levantine and Maghrebi cooking — harissa, za’atar, smoke.

Appetizer

Bulgur-and-beef torpedoes stuffed with spiced pine-nut filling, crisped in the air fryer — the Levantine party classic, lighter on the oil.

Snacks

Shatter-crisp chickpeas tossed in North African harissa — a five-ingredient, whole-food snack that puts the store-bought bag to shame.

Sides

Cauliflower florets rubbed in warm shawarma spice and roasted crisp-edged in the air fryer — all the spit-roast flavor, none of the meat at all.

Snacks

Golden, squeaky halloumi cut into thick fries and crisped in the air fryer — molten inside, lacquered outside, and no deep-fry batter required.

Dinner

Craggy, herb-green falafel from soaked dried chickpeas — crisp outside, fluffy within, and crisped in moving air instead of a deep vat of oil.

Sides

Sweet potato wedges crisped in the air fryer and dusted with za'atar — caramelized edges, herby-tangy crust, one whole vegetable and a spice blend.