Cook something worth eating.
Original recipes across the world's food cultures — written for a normal kitchen, scalable to however many are eating, and adaptable to how you actually eat.
5 recipes· photographs on this page are AI-generated images of our own recipes
IsraeliSabich — Iraqi‑Jewish Israeli Breakfast Pita
A classic Israeli street‑breakfast: warm pita stuffed with fried eggplant, hard‑boiled eggs, pickles, chopped salad, amba (mango pickle) and lemony tahini. Bright, textural, and great for a weekend brunch or make‑ahead breakfast.
50 min·mediumVegetarian
SyrianFattet Hummus (Syrian Chickpea and Yogurt Breakfast)
A classic Levantine breakfast of crisped pita layered with warm spiced chickpeas and a tangy garlic-yogurt tahini sauce, finished with toasted pine nuts, olive oil and sumac — hearty, shareable, and easy to make in a home kitchen.
35 min·easyVegetarianHalal
LebaneseManakish bi Za'atar (Lebanese Za'atar Flatbreads)
Warm round flatbreads topped with a simple za'atar-and-olive-oil mixture — a classic Lebanese breakfast you can make at home. Yeasted dough is soft and pillowy; the za'atar topping is tangy, herbal and slightly toasty.
37 min·mediumVegetarianVegan
IsraeliShakshuka (Israeli-style Poached Eggs in Spiced Tomato Sauce)
Eggs gently poached in a fragrant, slightly spicy tomato-and-pepper sauce — a one-pan Israeli classic that's perfect for breakfast, lunch or a casual dinner.
35 min·easyVegetarianGluten-free
TurkishMenemen (Turkish One‑Pan Scrambled Eggs with Tomatoes & Peppers)
A classic Turkish stovetop breakfast of gently cooked tomatoes, peppers and eggs. Fast, one‑pan, and built for bread — great for a simple weekend morning or a quick comfort meal.
22 min·easyVegetarianGluten-free