Middle Eastern cuisine boasts a variety of dinner recipes that are rich in tradition and flavor. From hearty Chicken Marak stew to spiced Lamb Kofta paired with tahini sauce, each dish tells a story. Stuffed Bell Peppers and Biryani Rice with Chicken highlight the region's love for vibrant ingredients. Also popular are Beef Shawarma and Moussaka, showcasing unique cooking techniques. These recipes not only satisfy the palate but also invite exploration of deeper cultural connections and culinary delights waiting to be discovered.
Chicken Marak (Stew)
Chicken Marak is a comforting Middle Eastern stew that boasts rich flavors and a hearty texture, making it perfect for family gatherings or cozy weeknight dinners. This dish is traditionally made with tender chicken pieces simmered with an assortment of vegetables and aromatic spices. Prep time is about 15 minutes, while cooking time is approximately 1 hour, resulting in a satisfying meal that can serve 4-6 people.
Ingredients:
- 1 whole chicken, cut into pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 medium tomatoes, chopped
- 2 large carrots, sliced
- 2 medium potatoes, peeled and cubed
- 1 bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- Salt and pepper, to taste
- 4 cups chicken broth or water
- Fresh cilantro or parsley, for garnish
- Lemon wedges, for serving
Cooking Steps:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the chicken pieces to the pot, browning them on all sides for about 5-7 minutes.
- Incorporate the chopped tomatoes, carrots, potatoes, and bell pepper. Stir well to combine with the chicken.
- Sprinkle in the cumin, coriander, paprika, salt, and pepper. Mix thoroughly to guarantee the spices coat the chicken and vegetables.
- Pour in the chicken broth or water, covering the chicken and vegetables completely. Bring to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let simmer for about 45 minutes to 1 hour, or until the chicken is tender and fully cooked.
- Taste and adjust seasoning if necessary. Remove from heat and let sit for a few minutes before serving.
- Garnish with fresh cilantro or parsley and serve hot with lemon wedges on the side.
Variations and Tips:
- For an added kick, include a pinch of cayenne pepper or some chopped chili peppers.
- You can substitute vegetables based on seasonal availability, such as eggplant or zucchini.
- For a heartier meal, feel free to add chickpeas towards the end of cooking.
- Serve the stew alongside fluffy rice or warm pita bread to soak up the delicious broth.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
- The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
- Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
- 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...
Lamb Kofta With Tahini Sauce
Lamb Kofta is a flavorful Middle Eastern dish made from ground lamb mixed with spices, fresh herbs, and onions, shaped into skewers or patties and grilled to perfection. This dish is ideal for gatherings, family dinners, or a cozy meal at home, offering a delightful taste that is perfect for lamb lovers. Preparation time is approximately 30 minutes, with cooking time adding another 15-20 minutes.
Ingredients:
- 1 lb ground lamb
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional)
- Salt and pepper to taste
- Skewers (if grilling)
Instructions:
- In a large mixing bowl, combine the ground lamb, chopped onion, minced garlic, parsley, mint, cumin, coriander, paprika, cayenne pepper, salt, and pepper. Mix well until all ingredients are thoroughly incorporated.
- Divide the mixture into equal portions and shape them into cylindrical kofta or patties. If using skewers, mold the mixture around them, pressing firmly to guarantee it holds its shape.
- Preheat your grill or a grill pan over medium-high heat. Lightly oil the grill grates or pan to prevent sticking.
- Place the kofta on the grill and cook for about 4-5 minutes on each side, or until they are browned and cooked through.
- While the kofta is cooking, prepare the tahini sauce by whisking together tahini, lemon juice, garlic, water (to thin the sauce), and salt in a separate bowl until well combined.
- Once cooked, remove the kofta from the grill and let them rest for a few minutes. Serve warm drizzled with tahini sauce and garnish with extra parsley or mint if desired.
Variations & Tips:
- For a spicier version, add chopped green chilies or a pinch of cinnamon into the lamb mixture.
- You can substitute ground beef or chicken for lamb if preferred.
- Serve the kofta with pita bread, fresh vegetables, or a salad for a complete meal.
- For a vegetarian option, try using falafel or grilled vegetable skewers paired with the tahini sauce.
- If you do not have a grill, you can also cook the kofta in a skillet over medium heat or bake them in the oven at 400°F for about 20 minutes.
- Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
- Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
- Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...
Stuffed Bell Peppers (Felfel Mahshi)
Stuffed Bell Peppers, known as Felfel Mahshi in the Middle Eastern cuisine, are a delightful and colorful dish that provides a nutritious blend of flavors and textures.
Typically filled with a savory mixture of rice, herbs, and spices, these peppers make for a hearty vegetarian option or can be easily adapted to include meat for those who prefer it.
Perfect for family dinners or impressing guests, this dish requires about 30 minutes of preparation time and around 45 minutes of cooking, making it a wonderful addition to any meal plan.
Ingredients:
- 4 large bell peppers (any color)
- 1 cup rice (uncooked)
- 1 pound ground beef or lamb (optional)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 can (15 oz) diced tomatoes
- 1 cup vegetable or chicken broth
- Juice of 1 lemon
Cooking Steps:
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened.
- If using, add the ground beef or lamb to the skillet. Cook until browned, breaking it up with a spoon.
- Stir in the rice, cumin, paprika, salt, and black pepper. Mix well, then add the chopped parsley and canned tomatoes. Cook for 5 minutes to combine flavors.
- Stuff each bell pepper with the mixture, pressing down gently to pack it in. Place the stuffed peppers in a baking dish.
- Pour the vegetable or chicken broth and lemon juice around the peppers in the dish.
- Cover the baking dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, until the peppers are tender and the filling is cooked through.
- Serve warm, and enjoy!
Variations and Tips:
- For a vegetarian version, skip the meat and consider adding more vegetables, like zucchini or mushrooms, to the filling.
- Add spices like cinnamon or allspice for a warm flavor profile.
- Top with shredded cheese in the last 10 minutes of baking for a cheesy twist.
- Experiment with different grains like quinoa or couscous in place of rice for added nutrition.
- Leftovers can be stored in the refrigerator for up to 3 days and are excellent reheated.
- 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
- ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
- ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...
Biryani Rice With Chicken
Biryani Rice with Chicken is a sumptuous and aromatic dish that layers fragrant basmati rice with tender pieces of marinated chicken, spices, and herbs.
Originating from the Indian subcontinent, this dish has become beloved across the Middle East as well. It's ideal for family gatherings and special occasions due to its vibrant colors and rich flavors.
The preparation time for this dish is approximately 1 hour, making it perfect for a weekend dinner.
Ingredients:
- 2 cups basmati rice
- 500g chicken, cut into pieces
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 tomatoes, chopped
- 1/2 cup plain yogurt
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 3-4 green chilies, slit
- 1/4 cup cooking oil or ghee
- 1 teaspoon cumin seeds
- 4-5 whole cloves
- 4-5 green cardamom pods
- 1-2 cinnamon sticks
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt, to taste
- 4 cups water
Cooking Steps:
- Rinse the Rice: Begin by rinsing the basmati rice under cold water until the water runs clear, then soak it in water for about 30 minutes.
- Marinate the Chicken: In a mixing bowl, combine the chicken pieces with yogurt, ginger, garlic, turmeric, garam masala, and salt. Let it marinate for at least 20 minutes.
- Fry the Onions: Heat oil or ghee in a large pot over medium heat. Add sliced onions and sauté until they turn golden brown. Remove half of the onions for garnishing later.
- Cook the Chicken: Add the marinated chicken to the pot with the remaining onions, and cook for about 10-15 minutes until the chicken is nearly cooked through. Add tomatoes and green chilies, and cook until the tomatoes soften.
- Add Spices: Add cumin seeds, cloves, cardamom, and cinnamon stick to the chicken mixture. Stir well and let the spices cook for a few minutes until fragrant.
- Add the Rice: Drain the soaked rice and gently layer it over the chicken mixture in the pot. Do not stir; instead, carefully spread the rice evenly.
- Add Water: Pour the 4 cups of water over the rice. Bring it to a boil, then reduce the heat to low, cover the pot with a tight-fitting lid, and cook for 25-30 minutes, or until the rice is tender and the water has been absorbed.
- Garnish and Serve: Once done, fluff the rice gently with a fork. Garnish with fried onions, fresh cilantro, and mint before serving.
Variations and Tips:
- Vegetarian Version: Substitute chicken with mixed vegetables, paneer, or chickpeas for a vegetarian biryani.
- Adding Nuts: For extra richness, toast some cashews and raisins and add them to the dish while serving.
- Spiciness: Adjust the number of green chilies based on your spice tolerance – you can also use red chili powder for added heat.
- Cooking Style: Use the "dum" method by sealing the pot with dough for an even more aromatic result.
- Serving Suggestions: Biryani is often served with a side of cucumber raita or a tangy salad for a balanced meal.
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
Beef Shawarma With Garlic Sauce
Beef Shawarma is a popular Middle Eastern street food that consists of marinated beef cooked on a vertical rotisserie, then thinly sliced and often served in warm pita bread with a variety of toppings and sauces. This delightful dish is perfect for gatherings or family dinners, offering a rich flavor profile that's sure to impress even the most discerning palates.
Preparation time for beef shawarma is around 30 minutes, with an additional 2 hours for marinating, making it an excellent option for weekend feasts or special occasions.
Ingredients:
- 1.5 lbs beef flank steak or sirloin, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon cayenne pepper (optional, for heat)
- Fresh pita bread or flatbreads, for serving
- Sliced tomatoes, cucumbers, and lettuce, for serving
Cooking Steps:
- In a large mixing bowl, combine the olive oil, apple cider vinegar, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, and cayenne pepper. Mix well to create a marinade.
- Add the thinly sliced beef to the marinade, ensuring every piece is thoroughly coated. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.
- Preheat your grill or a skillet over medium-high heat. If using a grill, oil the grates to prevent sticking.
- Once the grill or skillet is hot, add the marinated beef slices. Cook for 5-7 minutes on each side or until well-browned and cooked through, adjusting cooking time based on the thickness of the slices.
- Remove the beef from the heat and let it rest for a few minutes before slicing it into smaller strips.
- Serve the sliced beef in warm pita bread or flatbreads, topped with sliced tomatoes, cucumbers, and lettuce. Drizzle with garlic sauce for added flavor.
Variations and Tips:
- For a classic garlic sauce, mix together 1 cup of mayo with 2-3 minced garlic cloves, a splash of lemon juice, and a pinch of salt.
- Feel free to customize your toppings with pickles, onions, or tahini sauce to elevate the taste.
- If you don't have a grill, broil the beef in the oven at high heat on a broiler pan for about 5 minutes per side.
- For a vegetarian option, try marinating and grilling portobello mushrooms or eggplant slices using the same marinade.
Enjoy your homemade Beef Shawarma with Garlic Sauce, and don't forget to impress your friends and family with this vibrant dish!
- 100% Leak-proof: Guaranteed no-spill seal and secure latches
- Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
- Lightweight & Sturdy: Easy to carry, yet durable for everyday use
Falafel and Tzatziki
Falafel and tzatziki is a delightful Middle Eastern dish that combines flavorful chickpea patties with a cool, creamy yogurt sauce. It's a vegetarian-friendly meal that's perfect for gatherings, family dinners, or a simple weeknight meal.
With a preparation time of about 30 minutes and additional cooking time for the falafel, it's a quick dish to whip up that brings bold flavors to the table.
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 small onion, chopped
- 2-3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon baking powder
- Salt and pepper to taste
- Vegetable oil for frying
- Pita bread, for serving
For the Tzatziki:
- 1 cup plain Greek yogurt
- 1 cucumber, grated and excess water squeezed out
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- Salt to taste
Cooking Steps:
- Prepare the Falafel Mixture:
- In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper. Pulse until the mixture is coarsely blended but not pureed; it should hold together when formed into a ball.
- Form the Falafel:
- Use your hands to shape the mixture into small balls or patties (about 1-2 inches in diameter).
- Cook the Falafel:
- Heat oil in a deep skillet over medium heat. Once the oil is hot (around 350°F), carefully add the falafel balls in batches, frying for about 3-4 minutes per side or until golden brown and crispy. Remove and drain on paper towels.
- Make the Tzatziki:
- In a bowl, mix the Greek yogurt, grated cucumber, garlic, olive oil, lemon juice, and salt until well combined. Adjust seasoning to taste.
- Serve:
- Serve the warm falafel with freshly made tzatziki, tucked into pita bread along with your choice of toppings like lettuce, tomatoes, or pickled vegetables.
Variations & Tips:
- For a spicier falafel, add a small chopped jalapeño or a pinch of cayenne pepper to the mixture.
- If you prefer a baked version, preheat your oven to 400°F, place the formed falafel on a baking sheet drizzled with olive oil, and bake for about 25-30 minutes, flipping halfway through.
- Mix in other herbs or spices to customize your falafel, such as mint or paprika for extra flavor.
- For gluten-free options, verify the pita bread is gluten-free or serve the falafel over a salad instead.
- 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
- 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
- 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...
Spinach and Feta Fatayer
Spinach and Feta Fatayer are delightful Middle Eastern pastries that are filled with a savory mixture of spinach and creamy feta cheese, wrapped in a soft dough. These bite-sized treats are perfect for serving at parties, as appetizers, or even as a wholesome snack throughout the day.
With a preparation time of about 30 minutes and a baking time of 20-25 minutes, they are a great option for both seasoned cooks and those looking to try their hand at Middle Eastern cuisine.
Ingredients:
- 2 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup warm water
- 1/4 cup olive oil (for the dough)
- 1 egg (for egg wash)
Cooking Steps:
1. Prepare the Dough: In a large bowl, mix the flour and salt. In a separate bowl, combine warm water and olive oil. Gradually stir the liquid mixture into the flour until a smooth dough forms.
Knead for about 5 minutes until the dough is elastic, then cover it with a damp cloth and let it rest for 15 minutes.
2. Make the Filling****: In a skillet, heat the olive oil over medium heat. Sauté the chopped onion until tender and translucent.
Add the chopped spinach and cook until wilted. Remove from heat and allow to cool slightly. Mix in the crumbled feta cheese and lemon juice, seasoning with salt and pepper to taste.
3. Assemble the Fatayer: Preheat your oven to 375°F (190°C). Roll out the rested dough on a floured surface until it is about 1/8 inch thick.
Cut out circles of dough (about 4-5 inches in diameter). Place a spoonful of the spinach-feta mixture in the center of each circle. Fold the dough over to form a triangle and pinch the edges to seal tightly.
4. Bake the Fatayer: Place the filled fatayer on a greased baking sheet. Brush the tops with beaten egg for a golden finish.
Bake in the preheated oven for 20-25 minutes or until golden brown.
5. Serve: Allow to cool slightly before serving warm or at room temperature.
Variations and Tips:
- Herbs: You can add fresh herbs such as dill or mint to enhance the flavor of the filling.
- Other Fillings: For a twist, try using other fillings like ground meat or a combination of cheeses.
- Freezing: Fatayer can be assembled and frozen before baking. When ready to eat, simply bake from frozen, adding a few extra minutes to the cooking time.
- Dipping Sauce: Serve with a yogurt tahini sauce for dipping to complement the flavors.
- Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
- Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
- Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...
Shakshuka With Spiced Eggs
Shakshuka is a vibrant and flavorful Middle Eastern dish that features poached eggs simmered in a spicy tomato sauce. This dish is not only visually striking with its bright colors but also brimming with taste and aroma.
It's perfect for breakfast, brunch, or a light dinner, making it a great choice for vegetarians and egg lovers alike. Preparation takes about 15 minutes, while cooking time is around 20 minutes, making it a quick yet satisfying meal.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon chili powder (adjust based on heat preference)
- 1 can (28 oz) crushed tomatoes
- Salt and pepper, to taste
- 6 large eggs
- Fresh cilantro or parsley, for garnish
- Crumbled feta cheese (optional)
- Fresh bread, for serving
Cooking Steps:
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, cooking until the onions become translucent, about 5-7 minutes.
- Stir in the minced garlic, ground cumin, paprika, and chili powder. Cook for an additional minute until fragrant.
- Pour in the crushed tomatoes and season with salt and pepper. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Create small wells in the sauce using the back of a spoon and carefully crack an egg into each well. Cover the skillet and let the eggs poach in the sauce for about 5-7 minutes, or until the whites are set and the yolks are still runny (or to your desired doneness).
- Once the eggs are cooked, remove the skillet from the heat. Garnish with fresh cilantro or parsley and crumbled feta cheese, if desired.
- Serve hot with fresh bread for dipping into the spicy sauce and runny yolks.
Variations and Tips:
- For added flavor, you can include spinach or kale in the sauce, cooking it down until wilted before adding the tomatoes.
- You can also experiment with different spices such as za'atar or coriander for a unique twist.
- If you enjoy spicier food, consider adding chopped jalapeños or a dash of hot sauce to the tomato mixture.
- Serve with warm pita or crusty bread for scooping up the delicious sauce and yolks.
- Leftovers can be stored in the refrigerator for a couple of days; reheat gently on the stove or in the microwave before serving.
- Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
- Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
- Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....
Moroccan Tagine With Apricots
Moroccan Tagine With Apricots is a fragrant and flavorful North African dish, traditionally slow-cooked in a tagine pot, which is perfect for gatherings or family dinners.
This dish offers a delightful combination of tender meat and sweet fruit, making it ideal for those who enjoy a mix of savory and sweet flavors. Preparation time for this meal is approximately 20 minutes, with a cooking time of 1.5 to 2 hours, making it an excellent choice for a weekend meal or dinner party.
Ingredients:
- 2 lbs lamb or chicken, diced into chunks
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon turmeric
- 1 cup apricots, dried and chopped
- 1 can (14 oz) chickpeas, drained and rinsed
- 2 cups vegetable or chicken broth
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/4 cup almonds, toasted (optional)
- Fresh parsley or cilantro, for garnish
Cooking Steps:
- In a tagine or a large heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onions and sauté until they become translucent.
- Add the minced garlic and the spices (cumin, ginger, cinnamon, turmeric) to the pot. Stir for about 1 minute until fragrant.
- Add the diced lamb or chicken to the pot, season with salt and pepper, and brown the meat on all sides.
- Stir in the chopped apricots and chickpeas. Pour in the vegetable or chicken broth, and bring the mixture to a simmer.
- Reduce the heat to low, cover, and cook for about 1.5 to 2 hours, stirring occasionally, until the meat is tender and the flavors meld together. If you're using a traditional tagine, make certain that the heat is gentle to prevent cracking.
- Before serving, taste and adjust the seasoning if necessary. If desired, sprinkle toasted almonds and fresh parsley or cilantro over the top for added texture and flavor.
Variations and Tips:
- For a vegetarian option, replace the meat with hearty vegetables such as carrots, sweet potatoes, and bell peppers.
- Serve the tagine over couscous or with crusty bread to soak up the delicious sauce.
- Feel free to add other dried fruits like raisins or prunes for additional sweetness.
- If you don't own a tagine pot, any heavy casserole or Dutch oven can work well for cooking this dish.
- To enhance the flavors, prepare the tagine a day ahead and refrigerate overnight, allowing the spices to deepen as they sit. Reheat gently before serving.
- 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
- Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
- Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock
Grilled Shrimp With Harissa
Grilled Shrimp With Harissa is a vibrant and flavorful dish that's perfect for seafood lovers and spice enthusiasts alike. This Middle Eastern-inspired meal is ideal for a summer barbecue or a cozy dinner at home, providing a delightful mixture of smoky grilled shrimp marinated in a tangy harissa sauce.
The preparation time is approximately 15 minutes, with an additional 10 minutes for marinating, and just 5-7 minutes on the grill, making it a quick yet elegant option for any occasion.
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons harissa paste
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 garlic cloves, minced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Cooking Steps:
- In a large bowl, combine harissa paste, olive oil, lemon juice, minced garlic, salt, and pepper. Mix well to create the marinade.
- Add the shrimp to the marinade, verifying they are well coated. Cover the bowl and let it marinate in the refrigerator for about 10 minutes.
- Preheat your grill to medium-high heat.
- Thread the marinated shrimp onto skewers, leaving a bit of space between each piece to verify even cooking.
- Place the skewers on the grill and cook for 2-3 minutes on each side, or until the shrimp are opaque and cooked through.
- Remove the skewers from the grill and transfer the shrimp to a serving platter. Garnish with chopped parsley and serve with lemon wedges on the side.
Variations and Tips:
- For added flavor, you can include chopped bell peppers or zucchini on the skewers with the shrimp.
- If harissa paste is unavailable, you can substitute it with a mixture of chili powder, cumin, coriander, and a dash of garlic powder.
- Serve the grilled shrimp with a side of couscous, rice, or a fresh salad for a complete meal.
- If you're hosting a gathering, consider doubling the recipe to accommodate more guests, as these shrimp are sure to be a hit!
Lentil Soup (Shorbat Adas)
Lentil Soup, or Shorbat Adas, is a traditional Middle Eastern dish that showcases the rich flavors and textures of lentils, making it a hearty and nutritious option for anyone seeking a warm meal.
This comforting soup is particularly popular during colder months and is perfect for vegetarians or anyone looking for a meatless dish. Preparation time takes about 15 minutes, with a cooking time of around 30-40 minutes, making it an ideal choice for a quick weeknight dinner or a cozy gathering.
Ingredients:
- 1 cup green or brown lentils, rinsed
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 6 cups vegetable or chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 2 tablespoons olive oil
- Juice of 1 lemon
- Fresh parsley or cilantro, for garnish
Cooking Steps:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté until the vegetables are softened, about 5-7 minutes.
- Stir in the minced garlic, cumin, coriander, and turmeric, and cook for another minute until fragrant.
- Add the rinsed lentils and the broth to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the lentils are tender.
- Once the lentils are cooked, season with salt and pepper to taste. If you prefer a smoother texture, you can use an immersion blender to puree the soup to your desired consistency.
- Stir in the lemon juice just before serving for a zesty flavor boost. Garnish with fresh parsley or cilantro.
Variations and Tips:
- For added flavor, consider incorporating diced tomatoes or bell peppers into the sauté at the beginning.
- Experiment with different spices such as smoked paprika or a pinch of cayenne for a kick.
- Serve the soup with a side of warm pita bread or rice for a more filling meal.
- This soup can be made in larger batches and stored in the refrigerator for up to a week or frozen for future meals. Just be sure to let it cool completely before transferring to a freezer-safe container.
Moussaka With Eggplant
Moussaka is a traditional Middle Eastern dish that hails from Greece, often regarded as a comforting and hearty meal that showcases layers of flavor and texture. Featuring roasted eggplant, ground meat, and a creamy béchamel sauce, it's ideal for family gatherings or dinner parties, bringing a taste of the Mediterranean right to your table. The preparation time for this dish is approximately 1 hour, with an additional 30 minutes for baking.
Ingredients
- 2 large eggplants
- Salt, for seasoning
- 1 lb (450 g) ground beef or lamb
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp cinnamon
- 1/2 tsp allspice
- Black pepper, to taste
- 2 cups béchamel sauce (store-bought or homemade)
- 1/2 cup grated Parmesan cheese
- Olive oil, for roasting
Cooking Instructions
- Prepare the Eggplants: Slice the eggplants into 1/4-inch thick rounds and sprinkle with salt. Let them sit for about 30 minutes to draw out moisture and bitterness. Rinse and pat dry.
- Roast the Eggplants: Preheat the oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet, drizzle with olive oil, and roast for about 20-25 minutes until tender and lightly browned. Set aside.
- Cook the Meat Mixture: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic and cook for another minute. Add the ground meat and cook until browned, breaking it apart with a spatula.
- Combine the Ingredients: To the browned meat, add the diced tomatoes, tomato paste, oregano, cinnamon, allspice, and black pepper. Simmer for about 10-15 minutes until the mixture thickens slightly.
- Assemble the Moussaka: In a baking dish, layer half of the roasted eggplant slices followed by all of the meat mixture. Layer the remaining eggplant on top. Pour the béchamel sauce over the final layer and sprinkle with grated Parmesan cheese.
- Bake: Bake in the preheated oven for about 30 minutes, or until the top is golden and bubbling. Remove from the oven and let it cool for a few minutes before serving.
Variations and Tips
- Vegetarian Version: Substitute the ground meat with lentils or a mixture of sautéed vegetables such as zucchini, bell peppers, and mushrooms for a plant-based alternative.
- Spice It Up: Incorporate spices like cumin or paprika for an added depth of flavor.
- Make Ahead: Assemble the moussaka a day ahead and refrigerate it. Bake just before serving for a hassle-free meal.
- Serving Suggestion: Serve with a side salad and crusty bread to balance the rich flavors of the moussaka.
Cabbage Rolls (Malfoof Mahshi)
Cabbage Rolls, known as Malfoof Mahshi in Arabic, are a beloved Middle Eastern comfort food comprised of tender cabbage leaves stuffed with a flavorful filling of rice, meat, and spices. This dish is perfect for family gatherings, festive occasions, or a cozy weeknight dinner.
The preparation time is approximately 1 hour, while the total cooking time may take an additional 1-2 hours, depending on the size of the rolls and cooking method. The result is a warm, hearty meal filled with rich flavors that everyone will enjoy.
Ingredients
- 1 large head of cabbage
- 1 pound ground beef or lamb
- 1 cup uncooked rice (jasmine or basmati)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon allspice
- Salt and pepper to taste
- 2 cups tomato sauce
- 1 tablespoon olive oil
- 1 lemon, juiced
- Fresh parsley, chopped (for garnish)
Cooking Steps
- Prepare the Cabbage:
- Bring a large pot of water to a boil. Carefully remove the core of the cabbage and place the whole head into the boiling water for about 5 minutes until the leaves soften.
- Remove the cabbage and let it cool. Gently peel off the leaves once cool enough to handle. Set aside.
- Prepare the Filling:
- In a large mixing bowl, combine ground meat, uncooked rice, chopped onion, minced garlic, cumin, cinnamon, allspice, salt, and pepper.
- Mix well until all ingredients are evenly combined.
- Assemble the Rolls:
- Take one cabbage leaf, and place about 2-3 tablespoons of the filling at the base of the leaf. Fold in the sides and roll it tightly from the bottom to the top.
- Repeat with remaining leaves and filling.
- Cook the Rolls:
- In a large pot, heat the olive oil over medium heat. Line the bottom with any leftover cabbage leaves to prevent sticking.
- Place the rolls seam side down in the pot, packing them closely together.
- Pour tomato sauce over the cabbage rolls. Add water until the liquid just covers the rolls. Drizzle the lemon juice on top.
- Cover and simmer on low heat for about 1.5 hours, or until the rolls are tender and the rice is cooked through.
- Garnish and Serve:
- Once cooked, garnish with fresh parsley before serving.
- You can serve them with yogurt on the side or alongside a salad for a complete meal.
Variations & Tips
- Vegetarian Option: Substitute meat with cooked lentils, chickpeas, or a mix of sautéed vegetables and herbs for a delicious plant-based version of cabbage rolls.
- Spice it Up: Adjust the spices to your taste—add chili flakes for heat or fresh herbs like dill or mint for additional flavor.
- Freezing: Cabbage rolls freeze well. After assembling, you may freeze them before cooking. Just add more cooking time if cooked from frozen.
- Serving Suggestion: Pair your cabbage rolls with a side of garlic yogurt sauce or a revitalizing tabbouleh salad for an authentic Middle Eastern experience.
Zaatar Roasted Chicken
Zaatar roasted chicken is a flavorful Middle Eastern dish that infuses the classic roast chicken with the aromatic blend of zaatar, which is a mix of herbs, sesame seeds, and sumac. This dish is perfect for family gatherings, festive occasions, or casual dinners with friends. It is not only delectable but also a crowd-pleaser that can be paired with various sides to accommodate different tastes.
The preparation time for this dish is approximately 15 minutes, with an additional cooking time of about 1 hour.
Ingredients:
- 1 whole chicken (about 3-4 pounds)
- 1/4 cup olive oil
- 3 tablespoons zaatar
- 4 cloves garlic, minced
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley, for garnish (optional)
- Lemon wedges, for serving (optional)
Cooking Steps:
- Preheat your oven to 425°F (220°C).
- In a small bowl, whisk together the olive oil, zaatar, minced garlic, lemon juice, salt, and pepper until well combined.
- Place the whole chicken in a roasting pan and rub the zaatar mixture all over the chicken, making sure to cover the inside cavity as well.
- Let the chicken marinate for 15 minutes if time allows, for deeper flavor.
- Roast the chicken in the preheated oven for about 1 hour, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and golden brown.
- Once done, remove the chicken from the oven and let it rest for about 10 minutes before carving.
- Serve garnished with fresh parsley and lemon wedges, if desired.
Variations and Tips:
- Vegetable Addition: Roast some carrots, potatoes, and onions alongside the chicken to create a one-pan meal.
- Marination Time: For enhanced flavor, marinate the chicken in the zaatar mixture for up to 4 hours or overnight in the refrigerator.
- Serving Suggestions: Pair with a side of rice pilaf, tabbouleh salad, or pita bread to complete the meal.
- Crispier Skin: For extra crispy skin, you can broil the chicken for the last 5 minutes of cooking, but watch it closely to avoid burning.
Persian Rice With Saffron and Barberries
Persian Rice with Saffron and Barberries is a fragrant and colorful dish that brings the essence of Persian cuisine to your table. Known for its fluffy texture and the sweet-sour taste of barberries, this rice dish is perfect for family gatherings, special occasions, or a delightful weeknight dinner. With a preparation time of around 45 minutes, you can create a dish that is both visually stunning and deliciously aromatic.
Ingredients:
- 2 cups basmati rice
- 3 cups water
- 1/4 cup barberries (zereshk), rinsed and drained
- 1/4 teaspoon saffron threads
- 1/4 cup hot water
- 1/4 cup butter or ghee
- 1 medium onion, finely sliced
- Salt to taste
- 1 tablespoon sugar (optional, to balance the tartness of the barberries)
- 1 tablespoon lemon juice (optional)
- 1/4 teaspoon ground cinnamon (optional, for added warmth)
Cooking Steps:
- Rinse the basmati rice under cold running water until the water runs clear, then soak it in a bowl of water for about 30 minutes. This helps the rice grains cook evenly.
- In a pot, bring 3 cups of water to a boil. Add the soaked rice and a pinch of salt. Cook the rice for about 5-7 minutes until it is partially cooked, then drain and set aside.
- Prepare the saffron infusion by adding saffron threads to 1/4 cup of hot water. Let it steep for about 10 minutes.
- In a large pot, melt the butter or ghee over medium heat. Add the sliced onion and sauté until golden brown.
- Stir in the barberries and cook for a couple of minutes. If desired, add sugar to balance the tartness of the barberries.
- Layer the partially cooked rice over the sautéed onions and barberries. Gently drizzle the saffron infusion and lemon juice over the rice. Use a fork to fluff the rice slightly without mixing.
- Cover the pot with a tight-fitting lid and reduce the heat to the lowest setting. Let the rice steam for about 25-30 minutes until fully cooked and fluffy.
- Once done, remove from heat and let it sit for another 5 minutes. Fluff the rice gently with a fork before serving.
Variations and Tips:
- Incorporate toasted slivered almonds or pistachios on top for added crunch and flavor.
- For a more fragrant dish, add a pinch of cardamom pods or ground cardamom to the cooking water.
- Consider serving with grilled meats or roasted vegetables to complement the rice's flavors.
- If barberries are not available, you can substitute them with dried cranberries or cherries for a similar flavor profile.
- For an even richer taste, you can add a dollop of yogurt or sprinkle fresh herbs like parsley or dill before serving.
