Middle Eastern Recipes
319 recipes found
Smashed Beef Kebab With Cucumber Yogurt
This quick skillet dinner of spiced, seared ground beef over cooling yogurt combines elements of two Persian classics: kebab koobideh (grilled kebabs) and mast-o-khiar (cucumber yogurt). The creamy yogurt base keeps close to the original, while the ground beef is hard-seared on one side like a scallop for a crisp texture. Walnuts and raisins, traditionally toppings for mast-o-khiar, get toasted in the beef fat, adding crunch and sweetness to balance the savory meat and tangy yogurt.
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Khoresh-é-Ghormeh-Sabzi (Persian Braised Meat)
Khoresh-é-ghormeh-sabzi is the most popular Persian meat stew. Browned lamb or beef is gently braised with aromatics, a medley of herbs, kidney beans, and whole Persian dried limes. The result is tender chunks of meat in a thick herbaceous sauce.
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Freekeh Pilaf
For a simple pilaf that accentuates freekeh's unique chew and smoky flavor, it’s critical to soak the grains before cooking and pair it with warm spices and aromatics.
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Dubai Chocolate Tart
Inspired by the viral chocolate bar filled with pistachio cream and shredded phyllo dough, this dessert is the ideal combination of crispy, creamy textures and sweet, nutty flavors.
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Kookoo-Sabzi (Persian Eggs With Green Herbs)
A classic egg-centric savory Persian dish featuring plenty of herbs, kookoo-sabzi can be enjoyed hot or cold, as a main course, side dish, snack, or even as a sandwich, perfect for home, potlucks, or picnics.
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Smash Falafel Pitas Recipe
No deep-frying required for this fun twist on your classic falafel pita.
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Yalanchi Sarma (Armenian Rice Stuffed Grape Leaves)
For many Armenian families, Yalanchi sarma are essential on the mezze table. A soft, lemon-scented rice filling is studded with pine nuts and dried currants before it's portioned and wrapped in grape leaves. They're great as a room-temperature appetizer, or serve as a meatless main alongside a salad.
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Koshari (Egyptian Lentils, Rice, and Pasta)
With heaps of fluffy vermicelli, rice, tender black lentils, and soft pasta elbows, koshari is an iconic Egyptian meal that’s worth seeking out and making at home.
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Hummus Fatteh (Hummus With Crisp Pita, Fried Meat, and Pine Nuts)
Transform humble ingredients like chickpeas and pita into a satisfying meal by combining them with tahini, toasted pine nuts, and tender pieces of fried meat.
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Qudsiyeh (Hummus Topped With Fava Beans)
Served with a boiled egg and pita, qudsiyeh—hummus topped with fava beans—is a common breakfast throughout the Levant.
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Makhloota (Chickpeas and Fava Beans With Tahini)
Brighten up chickpeas and fava beans with a punchy lemon, garlic, and chile sauce, then drizzle it all with olive oil and a creamy tahini dressing.
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Baleela (Creamy Chickpeas With Cumin and Pine Nuts)
Transform humble chickpeas into a spectacular snack with a topping of crunchy, buttery pine nuts and a dusting of earthy cumin.
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Fattoush (Chopped Vegetable and Pita Salad)
Crunchy, refreshing vegetables, crisp pita, and a tangy pomegranate dressing make this a satisfying salad you’ll want to eat every day.
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Hummus B'Tahini (Hummus With Tahini)
Through trial and error, I’ve come up with a foolproof recipe for easy, delicious hummus that’s ready in 10 minutes and requires no food processor.
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Dolma (Rice-and-Meat Stuffed Vegetables)
Stuff vegetables with a hearty mixture of ground meat and rice, then braise them in a savory, tangy tomato broth to make dolmas, a staple throughout Central Asia, the Middle East, and the Mediterranean.
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Halva-ye-Haveej (Persian Carrot Halva)
Sweet and floral Persian carrot halva is easy to make and comforting, and its spoonable soft texture is perfect for ornate decorations for a memorable presentation.
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Haleem (Persian Savory Meat and Wheat Porridge)
An ancient Persian porridge in which well mashed wheat and shredded meat form a thick, filling, and energizing meal. This version features wheat berries and lamb that’s ideal for a filling sahari or eftār or meal for anytime.
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Fāloodeh (Persian Frozen Noodle and Rose Water Sorbet)
In Fāloodeh, delicate threads of frozen noodles are front-and-center in every scoop of this sumptuous rose water–flavored icy dessert.
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Fesenjān (Persian Pomegranate and Walnut Meat Braise)
Fesenjān—an iconic Persian braise—gets its signature sweet-and-sour flavor from a heavy hit of pomegranate molasses and its velvety texture from ground walnuts.
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Kashk-o-Bādemjān (Persian Braised Eggplant With Kashk)
This silky mixture of twice-cooked eggplant with tangy kashk, fried onions, garlic, and dried mint is a mainstay on most Persian restaurant menus.
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Māst-o-Khiār (Persian Yogurt with Cucumber)
Whether eaten as a side dish, a dip, or an appetizer, there’s no wrong way to enjoy māst-o-khiār, a simple combination of tangy yogurt and refreshing cucumber enjoyed throughout Iran.
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Khoresh-é-Bādemjan (Persian Meat and Eggplant Stew)
Filled with melt-in-your-mouth meat and luscious eggplant, this aromatic stew is hearty, comforting, and undeniably delicious.
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Sholeh-Zard (Persian Saffron Rice Pudding)
This rich and creamy Persian rice pudding is subtly flavored with saffron and rosewater then topped with decorations meant to impress.
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Kotlet (Persian Ground Meat and Potato Patties)
These versatile pan-fried patties are made from a mixture of ground meat, eggs, and finely mashed (or riced) boiled potatoes.