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This episode showcases light and bright recipes of the Middle East. Milk Street Cook Catherine Smart teaches us how to make a vibrant Salmon Chraimeh that comes together in less than 30 minutes. We learn how to make a Bulgur-Tomato Salad with Herbs and Pomegranate Molasses (Eetch) from Milk Street Cook Josh Mamaclay. And finally, Milk Street Cook Erika Bruce shares a recipe for Tangerine-Almond Cake with Bay-Citrus Syrup inspired by a technique used in the eastern Mediterranean.