After three weeks of mostly plain fare in Madagascar, Middle Eastern cuisine was a refreshing and welcome surprise. These meals consistently ranked among the best of our trip. Fresh tomato and cucumber salads were plentiful; yogurt as a sauce for rice was new to us, but an immediate favorite. Desert was often watermelon or pineapple, which was a perfect finish. Alongside Vietnamese food, it was some of the healthiest fare we had around the world. Our pictures don’t do these dishes justice, in part because, visual presentation was not a priority—flavor was.