Reem Assil

This beet-tahini dip starts off sweet, then gets a little spicy.

Not to be mistaken for baba ghanoush, this eggplant and tahini dip leans on spices rather than citrus for its flavor.

This Swiss chard–based dip is not only visually stunning but also has the perfect balance of earthy, sweet, and acidic flavor.

Chef Reem Assil’s cookie bar version of ma’amoul—a holiday cookie enjoyed for Eid, Christmas, and Easter—is scented with espresso and orange blossom water.

Chef Reem Assil's version of Ma'amoul Med Bil Ashta—a holiday cookie enjoyed for Eid, Christmas, and Easter—that's famous in Lebanon.

Mahalabiya is an easy, creamy milk custard that’s the ideal canvas for showcasing seasonal fruit.

You can serve these flatbreads as is or wrapped around a filling.