Middle Eastern Recipes
314 recipes found
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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.
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Maftool (Palestinian Wheat Pearls in a Vegetable, Chickpea, and Chicken Stew)
Caviar-sized pearls made of whole wheat served in a brothy stew with onions, chickpeas, butternut squash, and tender chicken.
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Qidreh (Palestinian Bone-In Lamb With Spiced Rice)
The hallmark dish of the Palestinian city of Hebron, qidreh is brimming with tender bone-in lamb and fragrant spiced rice.
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Kafta bi Bandora (Palestinian Ground Meat Patties in Tomato Sauce)
Lamb with herbs, onions, and spices make the juiciest version of this ancient dish.
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Dawali (Palestinian Stuffed Grape Leaves)
Warak dawali (literally: grape leaves) is a complete one-pot meal of stuffed grape leaves, often lined at the bottom with lamb chops or beef short ribs.
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Garlic Scape Hummus
A silky, smooth hummus with a mellow garlic flavor.
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Hashweh (Palestinian Spiced Rice and Meat)
Spices bloomed in ghee add complexity to this celebratory Palestinian dish.
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Za'atar (Middle Eastern Herb Blend)
Fragrant herbs dried at home create a blend that pairs perfectly with countless dishes (and is perfect even on its own).
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Maqlubeh (Palestinian "Upside Down" Meat, Vegetables, and Rice)
Layers of meat, fried vegetables, and spiced rice flipped over to reveal a complete and festive meal.
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Salata Falahiyeh (Palestinian or Farmers Salad)
If all you have at home are tomatoes, onion, and mint, you can enjoy a very delicious salad.
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Armenian-Style Rice Pilaf
Rice and pasta toasted in butter and then simmered in chicken stock makes the perfect side dish for any meal.
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Harissa (Armenian Wheat and Chicken Porridge)
A porridge that is far more than the sum of its parts, with a little assist from spiced brown butter.
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Msakhan (Palestinian Flatbreads With Onion, Sumac, and Spiced Roast Chicken)
Taboon bread spread with sweet onions cooked in a generous amount of olive oil and flavored with tangy sumac before being topped with crispy roast chicken and pine nuts.
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Taboon (Palestinian Flatbread)
Tender yeast-raised taboon bread is easy to replicate baked on pebbles in a cast-iron pan. An essential component of msakhan, it is also perfect for many toppings or simply ripped apart to scoop your favorite dip.
Quinoa Tabouleh
Who would not love a nutritious and deliciously refreshing salad like this? This is my take on classic Tabouleh that I serve with grilled meats as a side dish or have it on its own for a light lunch. It is a great bonus that it can be prepared in advance and kept in the fridge for up to 3-4 days. All you need is quinoa, tomatoes, cucumber, parsley, mint, olive oil, and lemon juice.
Sheveed Polo (Dill Rice)
This dish is a simple way to make use of a whole bunch of dill and transform an ordinary pot of plain rice. Naz Deravian, the author of “Bottom of the Pot: Persian Recipes and Stories” (Flatiron Books, 2018), uses a mix of fresh and dried dill here. The dried dill enhances the fragrance and also draws out the humidity from the fresh dill so the rice doesn’t turn mushy when steaming. This recipe uses a traditional Persian technique for cooking rice in which you boil the rice for several minutes over high heat, wrap the lid in a kitchen towel to catch the condensation, then steam the rice over low heat for several minutes more. Don't worry; it won't be overcooked. It will be fluffy perfection. Serve it with chicken or seafood, like this roasted dill salmon.
Spiced Chickpea Salad With Tahini and Pita Chips
This main-course salad has all the fresh flavors of a great falafel sandwich — tahini, mint, paprika, cucumber, cumin, garlic — plus the crunch of pita and the satisfying heft of chickpeas. The vegetarian cookbook writer Hetty McKinnon created this recipe, and the amount of olive oil she calls for might seem excessive. Don’t hold back: After cooking the chickpeas, the oil becomes part of the garlicky, paprika-warmed dressing for the finished dish. You could make her recipe even easier by using salad greens instead of cooked greens as the base.
A ZHOUGY EGG SALAD WITH TOAST
A yummy twist on egg salad with toast
Roasted Cauliflower and Chickpea Buddha Bowl
An easy weeknight meal that is full of flavor.