About this item

When chef Ori Menashe and pastry chef Genevieve Gergis opened their first Los Angeles restaurant, Bestia, the city fell in love. By the time they launched their second restaurant, Bavel, the love affair had expanded to cooks and food lovers nationwide. Bavel, the cookbook, invites home cooks to explore the broad and varied cuisines of the Middle East through fragrant spice blends; sublime zhougs, tahini, labneh, and hummus; rainbows of crisp-pickled vegetables; tender, oven-roasted flatbreads; fall-off-the-bone roasts and tagines; buttery pastries and tarts; and so much more. Bavel - pronounced bah-VELLE, the Hebrew translation of "Babel" - is a metaphor for the myriad of cultural, spiritual, and political differences that divide us. The food of Bavel tells the many stories of the countries defined as "the Middle East.