A Mezze: Chopped Liver

This week on a special edition of Babel, Will Todman speaks with Jon Alterman, the creator of Babel and the show’s host since it began in 2019. They discuss Jon’s reflections on 22 years directing the CSIS Middle East Program, his analysis of how the Middle East policy ecosystem ... Show More

This week on Babel, Jon Alterman speaks with Dr. Mohanad Hage Ali, deputy director for research at the Carnegie Middle East Center in Beirut. Mohanad's latest paper for Carnegie investigates the rise of a new form of drug smuggling in Lebanon. Together, they discuss Hezbollah’s i ... Show More

On Tuesday, May 6, President Trump declared that the United States would immediately halt its bombing of Houthi targets, bringing an end to months of intensified U.S. strikes across Yemen. The president linked the policy reversal to what he described as the Iran-backed Houthis’ c ... Show More

<p>Beautifully spiced Middle Eastern lamb dish</p> 

Send us Fan Mail Lebanese mezze is all about variety — from dips and veggies to fried favorites and endless pita. But how many calories are really hiding in those small plates? In this episode, we’ll look at the calorie counts of popular dishes, clear up some common misconception ... Show More

Mariam Nezar, who goes by Mia, is co-founder of Bellies en-Route, which provides food tours of Cairo as well as cooking classes. Together, Edgar and Mia eat their way through the streets of downtown. Foul, taameya, molokheyya, koshary, and even cow brain are on the menu today!Get ... Show More

<p>A trifle with a twist</p> 

<p>On the side or as a sandwich with your choice of filling.</p> 

Where’s the beef? Inside the onion, of course! Dave, Chris, and Rachel Khong try their hand at Haris Jebrini’s sogan dolma, a Bosnian lunch counter favorite of stuffed onions. Tune in to hear how the wedgies wrestled with their respective Wheel of Death conditions—and which wedgi ... Show More

<p>A little bit of ginger, some garlic, you decide chilli in or out - some like it hot!</p> 

<p>Lamb koftas with chickpea couscous salad, mint chutney and yoghurt dressing</p> 

<p>With potato flat bread and kebab shop sauce</p>