Middle Eastern Recipes
307 recipes found
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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.
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Sālād-é-Shirāzi (Persian Cucumber and Tomato Salad)
Sālād-é-Shirāzi (Persian Cucumber and Tomato Salad) is a popular Iranian salad featuring a combination of cucumbers, tomatoes, and onions that is refreshing, simple, and quick to make.
Medieval Hummus
The roots of this recipe, an ancestor of modern hummus, date back at least as far as the 13th century, as the Iraqi food historian Nawal Nasrallah writes on her blog, My Iraqi Kitchen. As adapted by Lucien Zayan, a Frenchman of Egyptian and Syrian descent who runs the Invisible Dog Art Center in Brooklyn, you boil chickpeas until their skins loosen and they reveal themselves, tender little hulks with souls of butter. Then you mash them in a swirl of tahini, olive oil, vinegar, spices and herbs, and fold in a crush of nuts, seeds and preserved lemon, sour-bright and tasting of aged sun. Notably absent from the recipe is garlic. Here, instead, the nuts — Mr. Zayan uses hazelnuts, for more butteriness, and pistachios, with their hint of camphor — fortify the chickpeas in their earthy heft, so close to the richness of meat.
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Lahmajun (Armenian Flatbread With Spiced Lamb)
These thin, chewy-crisp flatbreads—often called “Armenian pizza” by non-Armenians—are easy to make at home and best when eaten hot from the oven.
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Chelow (Persian Steamed White Rice)
The famed the base of many other traditional Persian rice delicacies such as tahdig, this is perfectly textured rice that’s fragrant, light, fluffy, and tender, with each grain separate from the next.
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Kabab Halla (Egyptian Braised Beef With Onions)
Kabab halla, a signature Egyptian dish, consists of tender beef braised in a velvety sauce of caramelized onions.
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Basbousa Bel Ashta (Semolina Cake With Ashta Cream Filling)
This version of basbousa is filled with a rich clotted cream and drenched in a rose-scented syrup.
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Egyptian Fatta
Egyptian celebrations aren’t complete without this crowd-pleasing dish of toasted pita, fragrant rice, and slow-cooked beef drizzled in a garlic-vinegar sauce.
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Egyptian Bissara (Split Fava Bean Dip)
Blend fava beans with cilantro, parsley, mint, and dill for a creamy, vibrant green dip, then top it with crispy fried shallots.
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Ka'ak al Quds (Jerusalem Sesame Bread)
A sesame seed crusted exterior gives way to a sweet fluffy interior in these hallmark ka’ak breads synonymous with Jerusalem.
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Mansaf (Palestinian Spiced Lamb With Rice and Yogurt Sauce)
The quintessential dish of Bedouins, featuring lightly spiced lamb, fluffy rice, and a tangy jameed-based yogurt sauce, all piled on top of torn flatbread.