Middle Eastern Recipes
307 recipes found
Walnut, Cinnamon and Halloumi Baklava
The texture of the crispy phyllo and the crunchy filling are perfect here with the warm halloumi. Most phyllo is sold frozen; defrost it slowly in the fridge, and handle with care. Serve the baklava warm if you can — so that the cheese remains soft — straight out of the oven with some ice cream and a drizzle of the syrup. It also works at room temperature, with a coffee, but once it has cooled don’t be tempted to reheat it in the oven.
Almond-Walnut Thumbprint Macaroons
These cookies are less sweet and chewier than many traditional nut macaroons. The recipe is from Eileen Dangoor Khalastchy, an 86-year-old cook and baker who remembers her mother making something similar when the family lived in Iraq. Ms. Khalastchy moved from Baghdad to London in the 1970s, but she remembers her mother making cookies like these and then sending them to be baked in the public oven because there was no oven at home then. Ms. Khalastchy has tinkered with the recipe, substituting walnuts for some of the almonds and adding an egg yolk to the traditional whites.
Maha Sarsour’s Maqluba (Upside-Down Chicken and Rice)
A Palestinian tradition, maqluba means “upside down” in Arabic and is a pot of stewed meat, rice and fried vegetables, cooked and flipped onto a serving dish to form an impressive tower. In Maha Sarsour’s version, the rice is richly spiced with cinnamon, allspice and more, and the chicken simmers to tenderness as it gives its flavor to the rice.
Khoresh-e Ghormeh Sabzi (Persian Herb, Bean and Lamb Stew)
There are three essential elements to this khoresh, or stew, which is often called Iran’s national dish. First, the sweet, pungent flavor of dried or fresh fenugreek leaves defines the stew, which simply isn’t the same without it. Likewise, Omani limes (also known as dried Persian limes) add a distinct aged sourness that is vital to the dish. Finally, the classic Persian technique of sautéing a mountain of finely minced herbs lends character and complexity to the foundation of the stew. Don’t be afraid to really cook down the herbs until quite dark and dry; this step is essential to concentrate their flavor.
Faloodeh (Persian Lime and Rose Water Granita With Rice Noodles)
Faloodeh is an ancient Persian dessert, a sort of granita threaded with rice noodles and spiked with rose water and lime. Though you may typically cook noodles until al dente, you’ll need to really cook them through here before adding them to the syrup so that they soak up enough liquid to become as crunchy as possible as they freeze. In Iran, most ice cream shops sell just two items: traditional saffron ice cream and faloodeh, which is typically topped with bottled lime juice that tastes mostly of citric acid. Faloodeh has been my favorite since childhood, but now I prefer it with the juice of freshly squeezed limes. It’s incredibly refreshing and the ideal end to a rich meal filled with complex flavors.
Ka’ak el Eid
People all across the Arab world make some version of date-stuffed semolina cookies to celebrate both Muslim and Christian holidays. The recipes vary from country to country, even from family to family, as do the spicing, stuffing and cooking methods. But wherever you go, if you are served one of these cookies, you know it’s a call for celebration. This recipe is a Palestinian version in which the dough is fragrant from anise, fennel and nigella seeds. The cookies are also shaped into rings, making them easier to prepare than the ones made with molds or decorated with serrated edge tweezers. While they still require some effort, they keep quite well in an airtight container for several weeks and can be frozen for several months. One bite into the crispy, spiced crust with a soft date interior will make you understand just why they are worth the effort.
Turkish Shepherd’s Salad
What distinguishes this summer salad are all the fresh herbs and the sumac and red pepper used to season it. You can buy these spices at Middle Eastern markets or from online retailers like Penzey’s. The recipe is adapted from one in “The Little Foods of the Mediterranean,” by Clifford A. Wright.
Chocolate-Sesame Crunch Bars
For Philippe Massoud, the Lebanese-American chef at Ilili in New York, sesame desserts are the taste of childhood. In this easy recipe, he adds tahini and milk chocolate to breakfast cereal and comes up with a crunchy bar cookie that's delicious eaten on its own or sublime crumbled over ice cream.
Baked Tunisian Carrot, Potato and Tuna Frittata
Tunisians often add tuna to their frittatas. I’ve tried this one with both tuna packed in olive oil and in water, and find that the tuna packed in water becomes too dry when the omelet bakes.
Tabbouleh With Apples, Walnuts and Pomegranates
This grain-free tabbouleh, a perfect side for a Passover meal, comes from chef Michael Solomonov of Zahav.
Kuku Sabzi (Persian Herb Frittata)
Kuku, which is like a Persian frittata, comes in many forms, but this one, packed to the brim with herbs, is my favorite. Washing and picking through the piles of herbs can be overwhelming if you’re not used to staring down a mountain of produce, so feel free to prepare them in advance. I particularly love kuku sabzi for the contrast between its vivid-green herbaceous interior and its dark, sweet crust. Kuku is traditionally served with flatbread and a selection of crunchy and acidic condiments to balance the sweetness of the herbs; my favorites are fresh radishes, the chopped eggplant pickles called liteh and chunks of soft, salty feta cheese. Leftover kuku slathered with mast-o khiar makes for a wonderful sandwich.
False Mahshi: Layered Swiss Chard, Beets, Rice and Beef
This is an Iraqi dish for Rosh Hashana, the Jewish New Year, with bitter Swiss chard, sweet beets and beef in a sweet and sour sauce. In Amara, a city near Basra in southern Iraq, the dish is called "mahshi" or "stuffed" in Arabic. It is traditionally made by stuffing Swiss chard leaves with beets, onions and sometimes meat. This version is called false mahshi, as the dish is made in layers.
Za’atar
Za’atar is the name for both a traditional Middle Eastern seasoning blend and the pungent green herb that gives the blend its intense, earthy character. The hardy herb, which grows wild, tastes like a combination of oregano, marjoram, summer savory and thyme — all of which can be used as substitutes if dried za’atar isn’t available. As with all spice blends, recipes vary widely depending on the region and the cook, but this one, adapted from Lior Lev Sercarz of La Boîte in New York, includes ground sumac berries for acidity, toasted sesame seeds for their rich, earthy notes, and a little salt as well. Za’atar can be used in marinades for grilled or roasted poultry or meats, mixed into dips, salads and egg dishes, or set on the table to be sprinkled on dishes as a bright and herby condiment.
Toum (Garlic Whip)
This toum recipe comes from Marjayoun, Lebanon, where Sameer Eid grew up eating it with shawarma. Samy, Sameer’s son, learned how to make it after he started working at Phoenicia, the family’s restaurant in Birmingham, Mich. “It took me more attempts than any recipe in my life to get it right,” he said. The key is to be patient during Step 1, to be sure the garlic breaks down enough to later become a creamy, fluffy condiment. Toum is called “garlic whip” on Phoenicia’s menu. It’s served with roasted chicken and kebabs; some customers even request it with babyback ribs. It’s versatile, and also great drizzled over roasted vegetables and avocado toast.
Apple Preserves With Cardamom
This apple compote with cardamom is a welcome addition to the Rosh Hashana table. Some Iraqi Jews substitute rose water for the cardamom. After the prayer over the new fruit of the year, they eat a symbolic spoonful of the sweet preserves.
Beet Dip With Labneh
This recipe for a delicious raw beet dip comes from Botanica, a vegetable-focused restaurant in Los Angeles run by Emily Fiffer and Heather Sperling. The recipe is easy — throw everything into the blender raw — though it requires a little time for the blades to break down the beets with walnuts, olive oil and a few other aromatics. Fiffer and Sperling cleverly adapted the dip from muhammara, the Middle Eastern spread made from red peppers. Using beets creates another dish altogether, but one that tastes bright, sweet and earthy. Serve it with a dollop of labneh, as well as warm pita and quartered Persian cucumbers for dipping, and generously drizzle everything with olive oil and crunchy salt.
Borani-yeh Esfenaj (Spinach Yogurt Dip)
There are many types of Iranian borani, or yogurt-based dishes, and spinach borani is a classic. What sets borani-yeh esfenaj apart from a simple mix of wilted spinach and yogurt is that the spinach is first cooked down with flavorful golden onions, garlic and turmeric. The preparation of the onion is the backbone of the dish and not to be overlooked. Rather than cooking the onion low and slow, as is done when caramelizing, it’s cooked quickly over a higher heat to draw out its sweet and sharp flavors. Creamy Greek yogurt is mixed with thinner regular yogurt for a balanced consistency. Use more or less of either depending on your preference: You can serve the borani thicker as a dip with pita crackers or flat breads, or thinner as a light lunch or snack alongside rice.
Yotam Ottolenghi’s Tomato and Pomegranate Salad
Here is a dish that melds the best flavors of summer into a robust salad. Yotam Ottolenghi calls for cherry tomatoes, but summer’s best tomatoes would also be right at home among the feta, mint and za’atar, the Middle Eastern spice blend. Serve it alongside grilled meat, preferably in the back yard, summer nipping at the heels.
Warm Olives with Za'atar
Cucumber and Tomato Salad With Cilantro and Mint
Greater Los Angeles is a collection smaller cities, including Glendale, a center of the Armenian diaspora and home to one of the world’s largest Armenian populations outside Armenia. Fleeing religious violence in the late 19th century, genocide in the early 20th or the Soviet Union after that, Armenian Californians became integral in the development of the fig, raisin and bulgur businesses. They also opened restaurants. This salad comes from one of them, Adana. The chef and owner, Edward Khechemyan, gave me the recipe in 2013.
Kalleh Gonjeshki (Meatballs and Potatoes)
Kalleh gonjeshki is a comforting and nostalgic Iranian dish that, at its core, is a simple preparation of meatballs and potatoes simmered in a tomatoey sauce. Kalleh gonjeshki means “sparrow’s head” in Persian, and the name is a reference to the size of the meatballs. Every family has its own version of this childhood favorite, and the dish hits the spot on cooler evenings. Don’t replace the dried mint in the meatball mixture with fresh mint, as the dried mint contributes earthier notes and provides more flavor and fragrance. To cut down on time and pans, the meatballs are first baked in the oven, but you can also pan-fry them on the stovetop if you like. Kalleh gonjsheki is served with a side of bread, but you can also serve it alongside rice.
Rawia Bishara’s Brussels Sprouts With Tahini Sauce
This recipe is a mashup from Rawia Bishara, who has gradually adapted the home cooking of her childhood in Nazareth to the tastes of Brooklynites at her restaurant, Tanoreen. She'd never cooked Brussels sprouts before she arrived forty years ago, and she said that at first, deep-fried was the only way her children would eat them. We modern cooks may prefer roasting for a weeknight dinner, but the golden, crisp fried version should be experienced at least once. Sesame is one of the most universal flavors of the Middle East, and the base for many of its staples: tahini (sesame paste), hummus, halvah, and the spice mix called za'atar. But straight tahini sauce, with sesame, garlic, and lemon juice, comes on a little strong. The sweet sharpness of pomegranate molasses provides a counterpoint to the rich sesame, and yogurt lightens the mixture.
Turkish-Style Braised Green Beans
In this Turkish method, vegetables (and sometimes beans) are cooked in plenty of olive oil — usually with tomatoes, onions and one or two other ingredients — until they have almost lost their shape. Then they are cooled and served at room temperature, when their flavors are at their fullest. Very often an herb or citrus juice is added just before serving for a little spark; thick yogurt and lemon wedges are standard accompaniments. It’s probably obvious that these dishes are pretty much ideal for warm-weather meals. They not only can be made in advance, but also must be, so they can cool down. Even a day or two ahead is fine; just take them out of the refrigerator about 45 minutes before serving.
Grilled Eggplant and Tomatoes With Chermoula
Chermoula, the pungent Moroccan herb sauce that is traditionally used as a marinade for fish, is also great with grilled vegetables, like the last of the summer’s eggplant and tomatoes. You can use an outdoor or an indoor grill for these.