Tag: middle-eastern
29 recipes
Baba Ganoush
Baba ganoush with charred eggplant and tahini — smoky, creamy, and deeply savory.
Baba Ganoush
Baba ganoush — smoky charred eggplant dip with tahini, lemon, and garlic, served with warm pita.
Baked Kibbeh
Baked kibbeh — layered bulgur-lamb shell with spiced meat and pine nut filling. Lebanese comfort.
Baklava
Baklava with layers of buttered phyllo, spiced nuts, and honey syrup — crispy, sticky, perfect.
Beef Kofta
Beef kofta kebabs with parsley, onion, and warm spices — juicy, charred, and aromatic.
Chicken Kabsa
Chicken kabsa — Saudi spiced rice with tender chicken, tomatoes, and warm aromatics.
Chicken Shawarma
Chicken shawarma with warm-spiced yogurt marinade, charred edges, and creamy garlic sauce in pita.
Classic Hummus
Classic hummus with tahini, lemon, and garlic — silky smooth with a cumin-olive oil drizzle.
Crispy Falafel
Crispy falafel from dried chickpeas with fresh herbs — golden outside, bright green inside.
Fattoush (Lebanese Bread Salad)
Crispy pita chips tossed with fresh vegetables, herbs, and a tangy sumac dressing — Lebanon's signature salad.
Fattoush Salad
Fattoush salad with crispy pita and sumac dressing — a tangy Lebanese bread salad.
Kunafa
Kunafa with crispy shredded pastry, melted cheese, and rose syrup — golden, stretchy, sweet.
Labneh
Labneh — thick strained yogurt cheese with olive oil and za'atar. Two ingredients, zero effort.
Lamb Kebabs
Lamb kebabs with warm spices on skewers — charred outside, juicy and pink inside.
Lamb Shawarma
Lamb shawarma with warm spices and crispy edges — slow-roasted, then seared for char.
Lentil Soup
Middle Eastern lentil soup with cumin and lemon — silky, warming, and ready in 35 minutes.
Manakish
Manakish — Lebanese flatbread topped with za'atar and olive oil. Pillowy, herby, addictive.
Muhammara
Muhammara with roasted red peppers, walnuts, and pomegranate molasses — sweet, smoky, nutty.
Pita Bread
Pita Bread — a Middle Eastern bread Ready in 90 minutes.
Roasted Cauliflower with Tahini and Pomegranate
Roasted cauliflower with tahini drizzle, pomegranate seeds, pine nuts, and cumin — Middle Eastern style.
Shakshuka
Shakshuka with eggs poached in spiced tomato sauce — a one-pan brunch with crusty bread.
Stuffed Grape Leaves
Stuffed grape leaves with herbed rice and lemon — tender parcels, bright and tangy.
Tabbouleh
Traditional tabbouleh — a Lebanese parsley salad with bulgur, tomatoes, lemon, and olive oil.
Turkish Pide
Turkish pide — boat-shaped flatbread with spiced lamb and cheese. Crispy, cheesy, satisfying.
What Is Harissa? Guide to North African Chili Paste
Harissa is a smoky North African chili paste made from roasted peppers and spices. Learn what it tastes like, how to use it, and 5 substitutes.
What Is Pomegranate Molasses? Guide to the Sweet-Tart Syrup
Pomegranate molasses is a thick, tangy syrup made from reduced pomegranate juice. Learn how to use it, 5 substitutes, and where to buy.
What Is Sumac? Guide to the Tangy Middle Eastern Spice
Sumac is a tangy, citrusy spice ground from dried berries. Learn what it tastes like, how to use it, 5 substitutes, and where to buy.
What Is Tahini? Guide to Sesame Paste
Tahini is a creamy paste made from ground sesame seeds. Learn what it tastes like, how to use it, 5 substitutes, and the best brands.
Za'atar Fattoush
Za'atar fattoush with crispy pita chips, sumac dressing, and fresh herbs — a Lebanese classic.