Are you ready to transport your taste buds to the vibrant and aromatic world of Middle Eastern cuisine? Look no further! With its rich blend of spices, fresh herbs, and bold flavors, this region has long been a hub for delicious and authentic food. And what better way to experience it than through cooking up a storm in your own kitchen?
In this article, we’ll be exploring 18 mouth-watering Middle Eastern recipes that are not only easy to make but also packed with flavor. From classic dishes like hummus and falafel to more modern twists like shawarma and lentil soup, you’ll find inspiration for every meal of the day. Whether you’re a seasoned chef or just starting out on your culinary journey, these recipes are sure to tantalize your taste buds and leave you wanting more.
So let’s dive in and explore the flavors of the Middle East!
Classic Hummus with Tahini
This iconic Middle Eastern dip is a staple at any gathering, made with simple ingredients and a rich, creamy texture from the addition of tahini. A perfect accompaniment to pita bread, vegetables, or as a snack on its own.
Ingredients:
– 1 cup dried chickpeas, soaked overnight and drained
– 2 cloves garlic, minced
– 1/4 cup tahini
– 1/4 cup freshly squeezed lemon juice
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 1/4 cup water
Instructions:
1. Drain and rinse the chickpeas.
2. In a blender or food processor, combine chickpeas, garlic, tahini, lemon juice, and salt. Blend until smooth.
3. With the blender running, slowly add the olive oil and water. Continue blending until creamy and well combined.
4. Taste and adjust seasoning as needed.
5. Serve at room temperature or chilled.
Cooking Time: 10 minutes
Easy Falafel with Fresh Herbs
Easy Falafel with Fresh Herbs Recipe
Enjoy crispy and flavorful falafel bites infused with the freshness of herbs, perfect for a quick snack or meal.
Ingredients:
• 1 cup cooked chickpeas
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup all-purpose flour
• Vegetable oil for frying
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a bowl, mash chickpeas using a fork or potato masher.
3. Add parsley, cilantro, garlic, lemon juice, cumin, salt, and pepper. Mix well.
4. Gradually add flour, mixing until the mixture forms a crumbly dough.
5. Using your hands, shape the dough into small patties (about 1 inch in diameter).
6. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry falafel for 3-4 minutes on each side or until golden brown.
7. Drain on paper towels and serve hot with your favorite toppings, such as tahini sauce, hummus, or tabbouleh salad.
Cooking Time: 20 minutes
Shakshuka with Feta and Parsley
A North African favorite, Shakshuka is a flavorful and spicy egg dish that’s perfect for breakfast or brunch. This recipe adds the tanginess of feta cheese and freshness of parsley to give it an extra boost.
Ingredients:
– 1 large onion, diced
– 2 bell peppers (any color), diced
– 2 garlic cloves, minced
– 1 can (14 oz) of crushed tomatoes
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 4 eggs
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– Olive oil, for frying
Instructions:
1. Heat olive oil in a large cast-iron skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the bell peppers and garlic; cook for an additional 3-4 minutes.
4. Stir in crushed tomatoes, smoked paprika, salt, and pepper.
5. Create 4 wells in the tomato mixture and crack an egg into each well.
6. Cover the skillet with a lid and cook for 10-12 minutes, or until eggs are cooked to desired doneness.
7. Sprinkle feta cheese and parsley on top; serve hot.
Cooking Time: 20-25 minutes
Tabbouleh Salad with Quinoa
A refreshing twist on traditional tabbouleh, this recipe combines the nutty flavor of quinoa with the bright, zesty taste of parsley and mint.
Ingredients:
– 1 cup cooked quinoa
– 2 cups chopped fresh parsley
– 1/2 cup chopped fresh mint
– 1 cup diced cucumber
– 1 cup cherry tomatoes, halved
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 teaspoon sumac (optional)
Instructions:
1. In a large bowl, combine cooked quinoa, parsley, mint, cucumber, and cherry tomatoes.
2. In a small bowl, whisk together lemon juice and olive oil.
3. Pour the dressing over the quinoa mixture and toss to combine.
4. Season with salt, pepper, and sumac (if using).
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled or at room temperature.
Cooking Time: 15 minutes
Grilled Chicken Shawarma
Transport yourself to the streets of the Middle East with this flavorful and aromatic grilled chicken shawarma recipe. Marinated in a blend of spices, lemon juice, and olive oil, this dish is perfect for a quick lunch or dinner.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– 4-6 pita breads
– Tzatziki sauce (store-bought or homemade), for serving
Instructions:
1. In a large bowl, whisk together olive oil, garlic, lemon juice, cumin, smoked paprika (if using), salt, and pepper.
2. Add the chicken to the marinade and mix until coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill to medium-high heat. Remove chicken from marinade, letting any excess liquid drip off.
4. Grill chicken for 5-7 minutes per side, or until cooked through.
5. Warm pita breads by wrapping them in foil and heating on the grill for a few minutes.
6. Assemble shawarma by slicing grilled chicken into thin strips and serving with warm pita breads and tzatziki sauce.
Cooking Time: 15-20 minutes
Lentil Soup with Cumin and Lemon
This recipe combines the comforting warmth of lentils with the bright, citrusy flavor of lemon and the earthy depth of cumin. The result is a nourishing and refreshing soup perfect for any time of year.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 2 lemons, juiced (about 2 tablespoons)
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, salt, and pepper; cook for 1 minute.
3. Add lentils, broth, and lemon juice; bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 30-40 minutes
Stuffed Grape Leaves with Rice and Herbs
A classic Middle Eastern dish that combines the flavors of rice, herbs, and tangy grape leaves.
Ingredients:
– 20-25 grape leaves (fresh or jarred)
– 1 cup cooked white rice
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon cumin
– 2 cloves garlic, minced
– 2 tablespoons lemon juice
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix cooked rice with chopped parsley, mint, olive oil, onion, salt, pepper, and cumin.
3. Lay grape leaves flat, with the stem end facing you. Place about 1 tablespoon of the rice mixture in the center of each leaf.
4. Fold the stem end over the filling, then fold in the sides and roll the leaf into a neat package. Repeat with remaining ingredients.
5. Place stuffed grape leaves seam-side down in a baking dish, leaving some space between each leaf.
6. Drizzle lemon juice over the top and cover with aluminum foil.
7. Bake for 25-30 minutes or until grape leaves are tender.
Cooking Time: 25-30 minutes
Baba Ganoush with Smoky Eggplant
Elevate your appetizer game with this smoky twist on the classic Baba Ganoush recipe. Roasting the eggplants over an open flame adds a depth of flavor that will leave you wanting more.
Ingredients:
– 2 large eggplants
– 1/4 cup tahini
– 1/4 cup lemon juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat your grill or broiler.
2. Place the eggplants on a foil-lined baking sheet or directly on the grill grates.
3. Roast the eggplants over medium heat, turning occasionally, until charred and tender (about 30-40 minutes).
4. Allow the eggplants to cool slightly, then peel and place them in a blender or food processor with remaining ingredients.
5. Blend until smooth, adding water as needed to achieve desired consistency.
6. Season with salt and pepper to taste.
7. Garnish with fresh herbs, if desired.
Cooking Time: 30-40 minutes
Middle Eastern Rice Pilaf with Almonds
This flavorful pilaf combines the aromas of saffron-infused rice with toasted almonds and a hint of cumin, making it a perfect side dish for any Middle Eastern-inspired meal.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon saffron threads, soaked in 2 tablespoons hot water
– 1 small onion, finely chopped
– 1 teaspoon ground cumin
– Salt, to taste
– 1/4 cup sliced almonds
– 2 tablespoons olive oil
– Fresh parsley or cilantro, for garnish (optional)
Instructions:
1. Heat the oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent.
2. Add the rice and cook for 1-2 minutes, stirring constantly.
3. Add the water, soaked saffron, cumin, and salt. Bring to a boil, then reduce heat to low and simmer, covered, for 15-20 minutes or until the liquid is absorbed.
4. Stir in the toasted almonds. Serve hot, garnished with fresh parsley or cilantro if desired.
Cooking Time: 20 minutes
Spiced Lamb Kofta Kebabs
Spiced Lamb Kofta Kebabs Recipe
Add a Middle Eastern twist to your BBQ with these flavorful and aromatic lamb koftas.
Ingredients:
– 500g lamb mince
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cardamom
– Salt and black pepper to taste
– 10-12 bamboo skewers
– Olive oil for brushing
Instructions:
1. In a large bowl, combine lamb mince, onion, garlic, cumin, smoked paprika, cinnamon, cardamom, salt, and black pepper. Mix well with your hands until just combined.
2. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Preheat grill or BBQ to medium-high heat. Thread lamb mixture onto bamboo skewers, leaving a small space between each kofta.
4. Brush with olive oil and cook for 8-10 minutes on each side, or until cooked through.
5. Serve hot with your favorite sides and enjoy!
Cooking Time: 16-20 minutes
Za’atar Roasted Vegetables
Elevate your roasted vegetables with the aromatic flavor of za’atar, a Middle Eastern herb blend. This simple recipe is perfect for a quick weeknight dinner or as a side dish for a special occasion.
Ingredients:
– 2-3 cups mixed vegetables (such as Brussels sprouts, carrots, sweet potatoes, and red onions)
– 2 tbsp olive oil
– 1 tsp za’atar
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Toss the vegetables with olive oil, za’atar, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until the vegetables are tender and caramelized.
4. If using feta cheese, crumble it over the vegetables and return to the oven for an additional 2-3 minutes.
Cooking Time: 20-25 minutes
Pita Bread with Garlic and Olive Oil
Fresh from the oven, this aromatic pita bread is perfect for serving with your favorite dips and spreads. With a simple blend of garlic, olive oil, and yeast, you’ll be enjoying warm, flavorful pita in no time.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon active dry yeast
– 1/2 teaspoon salt
– 1 tablespoon olive oil
– 3 cloves garlic, minced
– Water
Instructions:
1. In a large mixing bowl, combine flour, yeast, and salt.
2. Gradually add water to form a shaggy dough. Knead for 5-7 minutes until smooth.
3. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.
4. Preheat oven to 400°F (200°C).
5. Punch down dough and shape into 2-3 pitas. Brush with olive oil and sprinkle with minced garlic.
6. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Fattoush Salad with Pomegranate Dressing
This Fattoush Salad is a vibrant and flavorful take on the traditional Lebanese dish, featuring toasted pita bread, crispy vegetables, and a tangy pomegranate dressing. Perfect for a light lunch or dinner, this salad is sure to impress.
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1 cup toasted pita bread, crumbled
– 1 cup cherry tomatoes, halved
– 1/2 cup cucumber, sliced
– 1/4 cup red onion, thinly sliced
– 1/4 cup Kalamata olives, pitted
– 2 tbsp freshly squeezed lemon juice
– 1 tsp honey
– 1/4 cup pomegranate juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Toast the pita bread for 5-7 minutes, or until crispy.
3. In a large bowl, combine mixed greens, toasted pita bread, cherry tomatoes, cucumber, red onion, and olives.
4. In a small bowl, whisk together lemon juice, honey, and pomegranate juice.
5. Pour the dressing over the salad and toss to coat.
6. Season with salt and pepper to taste.
7. Serve immediately.
Cooking Time: 15 minutes
Chicken Musakhan with Sumac
A flavorful Middle Eastern-inspired dish that combines the richness of chicken, onions, and sumac spices.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 large onions, thinly sliced
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– 1/2 teaspoon ground sumac
– Salt and pepper to taste
– 1 cup chopped fresh parsley
– 1 lemon, cut into wedges
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together cumin, smoked paprika (if using), salt, and sumac.
3. Add the chicken pieces to the marinade and mix well. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Heat olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting any excess liquid drip off. Cook the chicken until browned and cooked through, about 5-7 minutes per side.
5. Add the sliced onions to the skillet and cook until caramelized, stirring occasionally, about 20-25 minutes.
6. Serve the chicken with the caramelized onions, garnished with parsley and a squeeze of lemon juice.
Cooking Time: 45-50 minutes
Turkish Lentil and Bulgur Soup
Warm up with a hearty bowl of Turkish Lentil and Bulgur Soup, a comforting blend of red lentils, bulgur, and aromatic spices. This traditional recipe is perfect for a cozy dinner or lunch.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 cups water
– 1/2 cup bulgur
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper to taste
– 2 tablespoons olive oil
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the lentils, bulgur, cumin, paprika, salt, and black pepper. Stir to combine.
4. Pour in the water and bring to a boil.
5. Reduce heat to low, cover, and simmer for 30-40 minutes or until the lentils are tender.
6. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 30-40 minutes
Persian Cucumber Yogurt Salad
This refreshing salad is a staple of Persian cuisine, perfect for hot summer days or as a light side dish to accompany your favorite grilled meats. The combination of tangy yogurt, crunchy cucumbers, and zesty herbs creates a harmonious balance of flavors.
Ingredients:
– 4-6 Persian cucumbers (or substitute with English cucumbers), sliced into thin rounds
– 1 cup plain Greek yogurt
– 1/2 cup chopped fresh dill
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, whisk together the yogurt, lemon juice, salt, and pepper until smooth.
2. Add the sliced cucumbers and chopped dill to the bowl. Gently fold to combine.
3. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
4. Serve cold, garnished with additional fresh herbs if desired.
Cooking Time: None required!
Middle Eastern Spiced Roast Chicken
Aromatic spices and herbs infuse this roast chicken with the bold flavors of the Middle East, perfect for a special occasion or everyday dinner.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 2 tbsp olive oil
– 2 tsp ground cumin
– 1 tsp ground coriander
– 1 tsp paprika
– 1/2 tsp ground cinnamon
– 1/2 tsp ground cardamom
– 1/4 tsp cayenne pepper (optional)
– 2 cloves garlic, minced
– 1 lemon, quartered
– Salt and black pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the chicken and pat dry with paper towels.
3. In a small bowl, mix together cumin, coriander, paprika, cinnamon, cardamom, and cayenne pepper (if using).
4. Rub the spice mixture all over the chicken, making sure to get some under the skin as well.
5. Place the lemon quarters inside the cavity of the chicken.
6. Roast the chicken in the preheated oven for 45-50 minutes or until it reaches an internal temperature of 165°F (74°C).
7. Let the chicken rest for 10-15 minutes before carving and serving.
Cooking Time: Approximately 1 hour
Cardamom-Scented Basmati Rice
Elevate your meal with this aromatic and flavorful Cardamom-Scented Basmati Rice recipe, perfect for accompanying spicy curries or as a side dish.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1/2 teaspoon ground cardamom
– 1 tablespoon ghee or vegetable oil
– Salt to taste
Instructions:
1. Rinse the rice in a fine mesh sieve until the water runs clear.
2. In a medium saucepan, combine the rinsed rice and water.
3. Add the ground cardamom and salt.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is tender.
5. Stir in the ghee or oil.
6. Fluff with a fork and serve hot.
Cooking Time: 20 minutes
Summary
Discover the rich flavors and aromas of Middle Eastern cuisine with these 18 authentic recipes. From classic dishes like hummus, falafel, and shawarma to hearty stews and salads, each recipe showcases the region’s unique blend of spices, herbs, and textures. With ingredients like tahini, sumac, and za’atar, you’ll transport your taste buds to the bustling souks and tranquil oases of the Middle East. Whether you’re a seasoned cook or just looking for new flavors to try, this collection has something for everyone.
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