Working during my college career as a tutor for international students from around the world has taught me two important things.

I have had a long standing and complicated relationship with the Middle East and its cuisine. It all started with my step-father taking my family to Turkey when I was seven.

I want to talk a little bit today about one of my all-time favorite sauces. Although I think tahina falls in the "sauce" category, the simple definition doesn't give it justice.

Foul Medames, a cherished Egyptian dish, tells the tale of centuries-old flavors and cultural significance.

Tunisian Ojja is a flavorful and spicy dish that is a staple in Tunisian cuisine.

Imam Bayildi is a classic Turkish dish with a history that dates back several centuries.

Lebanese kibbeh, a cherished dish in Lebanese cuisine, boasts a rich history and cultural significance.

Couscous is a traditional North African dish that holds a special place in Moroccan cuisine.

Cholent is a traditional Jewish dish that has historical and cultural significance in Israel and other Jewish communities worldwide.

Bazin is a staple food in Libyan cuisine, often considered the national dish. It is a type of flatbread or porridge made from barley or wheat flour and water.

Palestinian Maqluba, also spelled "makloubeh" or "maqloubeh, is a flavorful and visually striking dish that showcases the rich culinary heritage of Palestine.

Mahjouba is a traditional Algerian flatbread that is typically enjoyed for breakfast or as a snack.