Feast

There are deep and ancient culinary traditions around the world that happen to reflect a mastery of “healthy eating” even if people rarely contextualize them in that way. In the case of the Islamic world, we’re talking about a galaxy of different traditions — from Iran and Morocco and Egypt and Indonesia and Bangladesh and Tunisia and Turkey and so many other places. And thanks to the exhaustive work of Anissa Helou, we’re talking about fava bean salad, tabbouleh, hummus, harissa, batirik, pickled turnips, Zanzibari coconut rice, and Egyptian lentil soup. Forget kale salad, people — cooking and eating these classics is every bit as good for you, and a lot more satisfying. 

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