How does Janis Elspas incorporate Middle Eastern market experiences into her culinary creations?

Based on the available content, it seems that I incorporate Middle Eastern market experiences into my culinary creations by exploring and experimenting with traditional dishes from the region. For instance, I've tried the Soltani Platter with Persian Kebab, Kubideh, rice, and Israeli salad at Kabab Mahaleh in Los Angeles. I've also enjoyed the Moroccan Tagine at Got Kosher restaurant in Los Angeles. These experiences likely influence the dishes I create, as I draw inspiration from the flavors, ingredients, and cooking techniques I encounter.

Would you like to know more about a specific dish or cooking technique I've explored? Or perhaps you're interested in how I adapt these experiences for home cooking?