Middle Eastern Recipes
307 recipes found
Styrian Bean Salad
Grilled Lamb Chops With Yogurt and Mint
Bulgur With Olives And Mushrooms
Charred Lamb and Eggplant With Date-Yogurt Chutney
You can marinate the meat ahead of time or, in a pinch, make it while the eggplant roasts. Use half the marinade to slather the meat and to the rest, add almonds, dates and cilantro, and spread that over the finished cubes of eggplant. Then roast and broil the lamb to char the surface and keep the meat juicy and rare. Nice dinner!
Armenian-Style Chicken And Bulgur Wheat
Lamb With Peaches
Fish Dumplings in Turmeric Sauce (Belehat Arouss)
Omani-Style Lamb
Eggplant, Tomato and Chickpea Casserole
This dish is based on a Middle Eastern staple traditionally served with fresh Arabic bread at room temperature, though I like to serve it warm. The casserole tastes best if made a day ahead.
Sweet and Sour Lamb With Okra (Bamia)
Yotam Ottolenghi’s Baba Ghanouj, Deconstructed
For this summery recipe, eggplant is charred on the stove – or, if the weather cooperates, on a grill – and fanned out onto a plate. Drape over it some olive oil and tahini, a deeply flavored tomato mixture and a sprinkle of good salt.
Baked Frittata With Green Peppers and Yogurt
This is an Iranian-style omelet. Iranian cooks often add saffron and yogurt to their omelets, which they bake or make on top of the stove. The beautiful bright yellow frittata will puff in the oven and then settle as it cools.
Avocado With Spiced Tahini-Yogurt Dressing
Tahini Sauce
Iranian Beet, Plum and Celery Soup with Kubbeh (Meat Dumplings)
Red Lentil Kofta With Spinach
These bite-size bulgur and lentil balls can be part of a mezze spread — an assortment of appetizers — or they can be served as a side dish.
Bulgur and Squash Kefteh
This mixture can be formed into patties, but it is just as wonderful and a lot easier to spread in a baking dish, served by the spoonful.
Swiss Chard Stalk and Tahini Dip
If you are making a Swiss chard dish and don’t know what to do with the stems, save them for this luscious and ingenious Middle Eastern appetizer. Serve it with warm Arabic bread.
Moroccan Carrot Dip
This vegan dip from America's Test Kitchen has a bright, spiced flavor that goes beautifully with pita chips. To retain the appealing, brilliant orange color, be careful not to brown the carrots when cooking them.