Sauces & Dips
Dips
Ajvar Recipe | Balkan Roasted Pepper and Eggplant Dip
Ajvar is a Balkan roasted red pepper and eggplant dip made by charring peppers and eggplant, then cooking them down with oil, vinegar, and salt.
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Offers a curated collection of global sauces and dips, blending culinary tradition with creative flair. Each recipe is crafted to elevate everyday meals with rich, diverse flavors. Explore techniques, ingredients, and pairings that transform simple dishes into memorable experiences.
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Sauces & Dips
Dips
Matbucha Recipe | Moroccan Tomato and Pepper Dip
Matbucha is a slow-cooked tomato and pepper dip with Moroccan Jewish roots, made with tomatoes, roasted peppers, garlic, paprika, chili, and olive oil.
Sauces & Dips
Dips
Bessara Recipe | Moroccan Fava Bean Dip
Bessara is a Moroccan fava bean dip made by simmering dried split fava beans with garlic, cumin, olive oil, and paprika until smooth.
Sauces & Dips
Dips
Kashke Bademjan Recipe | Persian Eggplant Whey Dip
Kashke Bademjan is a Persian eggplant dip made with fried or roasted eggplant, kashk, garlic, onion, turmeric, dried mint, and walnuts.
Sauces & Dips
Dips
Mast-o-Khiar Recipe | Persian Cucumber Yogurt Dip
Mast-o-Khiar is a Persian cucumber yogurt dip made with thick yogurt, cucumber, dried mint, raisins, walnuts, and sometimes rose petals.
Sauces & Dips
Dips
Cacık Recipe | Turkish Cucumber Yogurt Dip
Cacık is a Turkish cucumber yogurt dip made with thick yogurt, grated cucumber, garlic, mint, dill, olive oil, and salt.
Sauces & Dips
Dips
Haydari Recipe | Turkish Yogurt Feta and Herb Dip
Haydari is a thick Turkish meze dip made with strained yogurt, white cheese, garlic, dill, mint, olive oil, and a little lemon.
Sauces & Dips
Dips
Moutabal Recipe | Creamy Eggplant Tahini Dip with Yogurt
Moutabal is a creamy Levantine eggplant dip made from smoky roasted eggplant, tahini, yogurt, lemon, garlic, and olive oil.
Sauces & Dips
Dips
Labneh with Za’atar Recipe | Thick Strained Yogurt Dip with Olive Oil
Labneh is a thick strained yogurt dip eaten across the Levant with olive oil, za’atar, herbs, olives, and warm bread.
Precise measurements. Clear technique. Better flavor.
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