You may know hummus and baba ghannouj but have you heard of torshi seer? Spanning the vast region east of the Mediterraneanthe Middle East’s cuisine include those of Israel, Iraq, and Azerbaijanwhich some call the world’s last great undiscovered cuisine.
Try your hand at the region’s greatest dishes, including spiced chicken kebabs—food is always more fun on a stick —and a Persian tamarind-stuffed fish.
For a sweet cap-off to your Middle Eastern feast, learn how to make baklava and a Persian cantaloupe drink that can easily be converted into the perfect summer cocktail.
From Azeri lamb stew to Persian roast chicken, our best Middle Eastern recipes are bursting with flavor appropriate for any season.
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In the warmer months, try to find and use fresh grape leaves; they are more tender and flavorful than the jarred types.
Out of season, jarred leaves are a fine substitute we prefer the Orlando brand.
Cauliflower Shawarma Berber This dish will make you dust off the grill in preparation for spring, and the taste of pomegranate will remind you of warm days on the way.
Roast Chicken with Sumac Flatbread M’sakhan Tart sumac balances sweet caramelized onions in a roast chicken and flatbread dish traditionally baked in a wood-fired oven.
Healthy Middle Eastern Recipes – EatingWell
Chickpeas, chestnuts, and tender lamb-and-rice meatballs filled with dried fruit give it heartiness, and garnishes of radishes, scallions, and red onion add texture and crunch.
Persian Kuku Sabzi This classic frittata gets loaded with herbs for a fresh, springy dish perfect for Nowruz, the Persian new year, in March.
Chopped cumin seeds add spice and a little crunch to the smoky eggplant.
Herbed Lamb Stew Sabzi Govurma Garlic chives, which taste similar to scallions but with a faintly spicy raw garlic flavor, are common in Azeri stews.
In this one, the butter-stewed greens feature as prominently as the lamb, if not more so. A bit of verjus unripened grape juice or lemon juice brings lift and acidity to the stew’s deep flavors.
Lightly brush the butter all over the last sheet so that every bit is covered. Long vests for women middle eastern style kitchen recipes Serve with naan to sop up the sauce for a healthy vegetarian dinner with plenty of protein.
Persian Tamarind-Stuffed Fish A luxurious whole fish preparation flavored with tangy tamarind and fragrant barberries, perfect for Nowruz, the Persian new year.
Galilean-Style Hummus Hummus Maushaushe Generous spice, a good dose of olive oil, and chickpeas piled high are the hallmarks of this Galilean-style hummus.
Tahini-Beet Dip Tahini’s nutty, luxurious properties don’t stop at hummus.
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Fried Eggplant with Tahini and Pomegranate Seeds This eggplant dish from Michael Solomonov’s Zahav restaurant in Philadelphia highlights classic Middle Eastern ingredients: carob molasses, tahini, and pomegranate.
Almond-Cardamom Pakhlava At Zulya Kazimova’s bakery in Baku, pakhlava—the Azeri version of baklava, which she cuts into a diamond shape—is made using 14 layers of a dense yeasted dough rolled out so thinly and painstakingly that it becomes translucent.
For home cooks, prepared phyllo dough produces a wonderfully crisp, lighter, and flakier version.
To defrost frozen phyllo quickly, set it in a microwave still wrapped in its plastic packaging on the defrost setting for about 30 seconds, then rotate the package and repeat.
Persian Rice Rice is a staple at most meals in Iran; tahdigthe crust of crispy rice that forms on the bottom, is the most prized part.
Lamb shanks with Middle Eastern flavours recipe | LEBANESE RECIPES
Soaking the rice before cooking for 15 minutes helps to elongate the grains, resulting in a fluffier rice, while the towel on the lid helps to pull the moisture away during the longer cook time.
Mashed Eggplant Dip Baba Ghannouj Across the Levant, eggplants are grilled and mashed to make baba ghannouj, a silky, delicious dip for flatbreads and vegetables.
Torshi Seer For this sweet-tart Persian pickle, whole heads of garlic are fermented in a vinegar solution until the cloves are very soft.
Fried Artichoke Hearts Tender artichoke bottoms get cooked until crisp, then served with an intense tahini sauce. Spiced Chicken Kebabs with Garlic Yogurt Sauce Shish Taouk Redolent of garlic, cumin, and mint, these Middle eastern chicken kebabs can be served with basmati rice or flatbread.
Sweet Walnut-Cardamom Cookies Mutaki These raisin-and-nut-filled cookies bear similarities to rugelach, but the dough is finer, crumblier, and shortbreadlike.
They are great right out of the oven, but even better the next day.
For the most intense, perfumy spice, use freshly ground cardamom. Kibbeh Lamb and Bulgur Wheat Croquettes Rich ground lamb and fine grain bulgur wheat are used to form a shell around sauteed beef and earthy pine nuts.
Generously seasoned with cumin, coriander, allspice, and cinnamon, these Middle Eastern-style croquettes offer an inviting aroma and tantalizing flavor.
Hummus with Pan-Seared Duck, Leeks, and Tapenade Alon Shaya, chef at New Orleans’ Shayatops hummus with baroque toppings like fried eggplant, romanesco, and dates; here, he opts for serving the creamy spread with duck, leeks, and tapenade.
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Khan Plov Chicken Pilaf in a Lavash Crust Like many rice pilafs from the region, this one is spattered with saffron-infused water to create patches of fragrant yellow rice.
The whole pilaf is wrapped in butter-saturated lavash to create a crispy, golden-brown casing that’s cracker thin. Any shape of lavash will work—just trim the pieces as needed into strips, rectangles, or ovals to fit the pot.
Cashew Baklava Brown sugar, cinnamon and nutty, rich cashews are rolled into tight baklava cigars in this eminently snackable dessert.
Persian Cantaloupe Drink Test kitchen director Farideh Sadeghin got the recipe for this refreshing melon drink from her Iranian-born father, who makes it by grating fresh cantaloupe and combining it with water, sugar, and fresh mint.
03.02.2020 – Loubieh bil Zeit Romano Beans with Tomatoes Lebanon has an ancient tradition of producing high-quality olive oil, which is used to braise vegetables in a number of traditional dishes. Menu Sign Up. You may know hummus and baba ghannouj but have you heard of torshi seer? Turkish food has mastered savory and sweet dishes without using any traditional sweet ingredients, try out our Borrek recipe to taste it yourself. Herbed Lamb Stew Sabzi Govurma Garlic chives, which taste similar to scallions but with a faintly spicy raw garlic flavor, are common in Azeri stews.
You can add a little gin for a cooling summer cocktail. Tabbouleh Finely chopped fresh parsley and mint are bathed in fruity extra virgin olive oil and lemon juice in this classic Middle Eastern appetizer, adapted from Moorish by Greg and Lucy Malouf Hardie Grant Books, Bulgur wheat, a common ingredient in tabbouleh, is omitted here for a dish that focuses on the flavor of the fresh herbs.
This recipe first appeared in our October issue with the story Home for the Harvest. Roasted Cauliflower with Tahini Sauce Roasting cauliflower at a high heat results in a crisp-tender texture and toasty flavor that pairs perfectly with tart tahini dipping sauce.
Herb Meatballs in Tomato-Plum Sauce Kufteh These tender meatballs are simmered in a sweet-tart tomato and dried plum sauce. Red Lentil and Squash Soup Shorabit Jarjir Protein-rich red lentils and hearty butternut squash are transformed into a smooth, fragrant soup that’s a perfect, simple meal served with flatbread.
And for you, it’s a healthy meal that’s ready in 25 minutes! Women’s Vests Find a great selection of vests women’s Top quality It is a great home-cooked favourite in Lebanese and Syrian families, and is often eaten with a lemony salad, such as fattoush.
Beet Stew with Lamb Meatballs For this traditional Iraqi-Jewish dish, ground-lamb meatballs are braised in a vibrant beet stew.
Emirati Lamb Stew Tharid Often referred to as the Prophet Muhammad’s favorite dish, this satisfying lamb and vegetable stew is served over thin, cracker-like bread called regag to soak up the rich juices.
Shish Kebabs The classics done right. Falafel There is nothing like falafel’s first bite: the crisp-fried exterior giving way to a creamy center of seasoned mashed beans, garlic, and parsley.
Eggs Poached in Tomato Sauce Shakshuka The classic Israeli breakfast, shakshuka, a dish of Libyan origin, can be served as a main course for any meal of the day.
Sweet Vermicelli and Eggs Balaleet Served as a breakfast dish and also for dessert, this Indian-influenced sweet pasta is fried and topped with a saffron omelette, making it crunchy, sweet, tender, and savory all at once.
Lebanese Lamb-Stuffed Eggplant Batenjen Mehchi Eggplants are stuffed with a mixture of spiced lamb and rice, then simmered in tomato sauce in a rustic, cinnamon-scented dish from Lebanese author Fouad Kassab’s mother, Isabelle.
Spiced Lamb Patties with Tomato and Onion Kefta bil Sayniyeh Lebanese seven-spice powder—a mix of allspice, black pepper, cinnamon, cloves, fenugreek, ginger, and nutmeg known as baharat—flavors the lamb patties as well as the tomatoes in this richly spiced dish.
Loubieh bil Zeit Romano Beans with Tomatoes Lebanon has an ancient tradition of producing high-quality olive oil, which is used to braise vegetables in a number of traditional dishes.
Snackistan by Sally Butcher Pavilion. Long vests for women middle eastern style kitchen recipes Every country, province, village and household makes this differently, but the principles are the same: meat layered with vegetables and fruit and baked in a fragrant tomato sauce. From Azeri lamb stew to Persian roast chicken, our best Middle Eastern recipes are bursting with flavor appropriate for any season.
One of the most popular is loubieh b zeitliterally “green beans in oil,” a traditional Lebanese mezze in which romano beans are braised until tender with tomatoes in olive oil.
Tah Chin Baked Rice with Barberries This northern Iranian specialty is topped with dried barberries, a tart local fruit. Cucumber Yogurt Similar to Indian raita, this Iranian sauce differs with the addition of minced fresh yellow onion.
Make it a day ahead to allow the flavors to really marry before serving. Moroccan Charmoula Vibrant, verdant, and refreshing, this Moroccan condiment is an exceptional marinade for most meat and seafood and addictive enough to eat with a spoon.
Ka’ak bil Ma’amoul Date-Stuffed Ring Cookies These holiday cookies are flavored with orange blossom water and stuffed with a sweet date filling.
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Baklava Though baklava varies throughout the Middle East and Mediterranean, like this one with an almond-cinnamon-bread crumb-filling, it’s always a sweet treat.
Israeli Cous Cous with Ras el Hanout, Fennel and Carrot Ras el hanout, the North African spice blend, along with fresh orange zest and juice, mint, and cilantro, give Israeli cous cous a fresh feel and flavor in this simple weeknight meal.
Omani Coconut Cookies A simple combination of sugar syrup and unsweetened coconut cools and hardens into sweet, crunchy treats that are perfect served alongside tea or coffee.
Spiced Chicken and Wheat Porridge H’riss This deeply satisfying dish of spiced meat and creamy wheat berries is most often made with lamb, but it’s particularly delicious when made with chicken.
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