18 Exquisite Middle Eastern Recipes Delightful

Are you ready to embark on a culinary journey that will transport your taste buds straight to the heart of the Middle East? Our collection of 18 Exquisite Middle Eastern Recipes is packed with vibrant flavors, aromatic spices, and simple techniques perfect for home cooks. From savory kebabs to sweet baklava, these dishes promise to add a dash of excitement to your cooking routine. Let’s dive in!

Hummus with Tahini

Unveiling the creamy, dreamy world of homemade hummus with tahini, a dish that effortlessly blends simplicity with sophistication. This Middle Eastern staple, with its velvety texture and rich, nutty undertones, is a testament to the magic of blending a few quality ingredients into something extraordinary.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed (reserve liquid for adjusting consistency)
• 1/4 cup tahini (stir well before using to incorporate any separated oil)
• 2 tbsp extra virgin olive oil (plus more for drizzling)
• 1 clove garlic, minced (or more to taste)
• Juice of 1 lemon (about 3 tbsp, adjust to taste)
• 1/2 tsp ground cumin (toasted for enhanced flavor)
• Salt to taste (start with 1/2 tsp)
• 2-3 tbsp reserved chickpea liquid or water (as needed for consistency)

Instructions

1. In a food processor, combine the chickpeas, tahini, olive oil, minced garlic, lemon juice, cumin, and salt.
2. Process the mixture on high for 1 minute, then scrape down the sides of the bowl with a spatula to ensure everything is evenly incorporated.
3. With the processor running, slowly add the reserved chickpea liquid or water, 1 tablespoon at a time, until the hummus reaches your desired consistency. Tip: For ultra-smooth hummus, process for an additional 2-3 minutes.
4. Taste and adjust the seasoning, adding more salt, lemon juice, or cumin as needed. Tip: A pinch of smoked paprika can add a delightful depth of flavor.
5. Transfer the hummus to a serving bowl and drizzle with olive oil. Tip: For a beautiful presentation, swirl the top with the back of a spoon and sprinkle with a little extra cumin or paprika.

Silky and rich, this hummus with tahini is a versatile delight, perfect as a dip for warm pita or fresh vegetables, or as a luxurious spread on sandwiches and wraps. Its creamy texture and balanced flavors make it a crowd-pleaser, inviting you to explore the endless possibilities of this classic dish.

Falafel with Yogurt Sauce

Revered for its crisp exterior and tender, herb-filled interior, falafel with yogurt sauce offers a delightful contrast of textures and flavors that can elevate any meal. This dish, with its roots in Middle Eastern cuisine, has found a beloved place in American kitchens, thanks to its versatility and wholesome ingredients.

Ingredients

• 1 cup dried chickpeas, soaked overnight (do not use canned)
• 1 small onion, roughly chopped
• 3 garlic cloves, minced
• 1 cup fresh parsley, tightly packed (stems removed)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp baking soda
• 1/4 cup all-purpose flour (for binding)
• Vegetable oil for frying (or any neutral oil with a high smoke point)
• 1 cup plain yogurt (Greek yogurt for extra thickness)
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground)

Instructions

1. Drain the soaked chickpeas and pat them dry with a clean towel to remove excess moisture.
2. In a food processor, combine the chickpeas, onion, garlic, parsley, cumin, coriander, and baking soda. Pulse until the mixture is finely ground but not pureed.
3. Transfer the mixture to a bowl, stir in the flour, and let it rest for 15 minutes to allow the flavors to meld.
4. Heat the vegetable oil in a deep fryer or large pot to 375°F, ensuring there’s enough oil to submerge the falafel balls.
5. Shape the mixture into small balls or patties, about 1.5 inches in diameter, and fry in batches until golden brown and crispy, about 3-4 minutes per batch.
6. For the yogurt sauce, whisk together the yogurt, lemon juice, salt, and pepper in a small bowl until smooth.
7. Serve the falafel hot, drizzled with the yogurt sauce or with the sauce on the side for dipping.

Each bite of these falafel offers a satisfying crunch, giving way to a moist, flavorful center that’s perfectly complemented by the cool, tangy yogurt sauce. For a creative twist, serve them atop a crisp salad or tucked into warm pita bread with slices of ripe tomato and cucumber.

Shawarma Spiced Chicken

Elevate your weeknight dinner with this Shawarma Spiced Chicken, a dish that marries the bold flavors of the Middle East with the simplicity of home cooking. Each bite offers a symphony of spices, tender meat, and a hint of smokiness, perfect for those seeking a culinary adventure without leaving their kitchen.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (for juicier results)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp shawarma spice blend (adjust to taste)
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced (for a deeper flavor)
• 1 tbsp lemon juice (freshly squeezed for brightness)

Instructions

1. In a large bowl, combine the chicken thighs with olive oil, shawarma spice blend, salt, black pepper, minced garlic, and lemon juice. Massage the spices into the chicken until evenly coated. Tip: Let the chicken marinate for at least 30 minutes, or overnight for deeper flavor.
2. Preheat your grill or skillet to medium-high heat (about 375°F). Tip: A well-heated surface ensures a perfect sear and locks in juices.
3. Cook the chicken for 5-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Avoid overcrowding the pan to ensure each piece cooks evenly.
4. Remove the chicken from heat and let it rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring moist and flavorful meat.

Golden and aromatic, this Shawarma Spiced Chicken boasts a crispy exterior with a succulent interior, making it a standout dish. Serve it wrapped in warm pita with a dollop of garlic sauce or atop a vibrant salad for a meal that’s as versatile as it is delicious.

Baba Ganoush with Pita

Once a humble peasant dish, Baba Ganoush has ascended to the pinnacle of Middle Eastern cuisine, its smoky, creamy texture and rich flavors making it a beloved appetizer across the globe. Paired with warm, fluffy pita, it transforms into a dish that’s both rustic and refined, perfect for sharing or savoring solo.

Ingredients

• 2 large eggplants (about 2 lbs total)
• 1/4 cup tahini (stir well before measuring)
• 2 tbsp fresh lemon juice (adjust to taste)
• 2 garlic cloves, minced (or 1/2 tsp garlic powder)
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika (plus extra for garnish)
• 2 tbsp extra virgin olive oil (or any neutral oil), plus extra for drizzling
• Salt, to taste
• Fresh parsley, chopped (for garnish)
• Pita bread, warmed (for serving)

Instructions

1. Preheat your oven to 400°F (204°C). Prick the eggplants all over with a fork to prevent them from bursting during roasting.
2. Place the eggplants on a baking sheet and roast in the preheated oven for 45-50 minutes, or until the skin is charred and the flesh is very soft.
3. Remove the eggplants from the oven and let them cool slightly. Once cool enough to handle, peel off the skin and discard it.
4. In a food processor, combine the eggplant flesh, tahini, lemon juice, garlic, cumin, smoked paprika, olive oil, and a pinch of salt. Pulse until the mixture is smooth but still slightly chunky.
5. Taste and adjust the seasoning with more salt or lemon juice if needed. Transfer the Baba Ganoush to a serving bowl.
6. Drizzle with additional olive oil and sprinkle with smoked paprika and chopped parsley for garnish. Serve immediately with warmed pita bread.

Perfectly balanced between smoky and creamy, this Baba Ganoush boasts a velvety texture that pairs wonderfully with the crisp edges of freshly toasted pita. For an extra touch of elegance, serve it alongside a drizzle of pomegranate molasses or a sprinkle of za’atar for a burst of color and flavor.

Tabbouleh Salad

Elevate your summer dining with this refreshing Tabbouleh Salad, a vibrant medley of finely chopped herbs, juicy tomatoes, and nutty bulgur, all brought together with a zesty lemon dressing. Perfect for al fresco gatherings, this dish is as nutritious as it is colorful, offering a delightful crunch in every bite.

Ingredients

• 1 cup fine bulgur wheat (soaked in water for 30 minutes, then drained)
• 2 cups finely chopped fresh parsley (stems removed for a tender texture)
• 1/2 cup finely chopped fresh mint (adds a refreshing note)
• 1 cup diced ripe tomatoes (seeds removed for less moisture)
• 1/4 cup finely diced red onion (soaked in cold water for 10 minutes to mellow the sharpness)
• 1/3 cup extra virgin olive oil (or any high-quality oil for richness)
• 1/4 cup freshly squeezed lemon juice (adjust to taste for brightness)
• 1 tsp salt (adjust to taste)
• 1/2 tsp freshly ground black pepper (adds a slight heat)

Instructions

1. In a large bowl, combine the soaked and drained bulgur wheat with the chopped parsley, mint, tomatoes, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well blended.
3. Pour the dressing over the bulgur mixture and toss gently to ensure all ingredients are evenly coated.
4. Let the salad sit for at least 30 minutes at room temperature before serving to allow the flavors to meld together.
5. Give the salad a final toss and adjust the seasoning if necessary before serving.

A symphony of textures and flavors, this Tabbouleh Salad boasts a perfect balance between the chewiness of bulgur, the crispness of fresh herbs, and the juiciness of tomatoes. Serve it alongside grilled meats or as part of a mezze platter for a truly Middle Eastern feast.

Lamb Kofta Kebabs

Brimming with aromatic spices and tender textures, Lamb Kofta Kebabs are a culinary delight that transports your senses straight to the bustling markets of the Middle East. These skewered delicacies, with their perfect blend of herbs and ground lamb, promise a feast that’s both rustic and refined.

Ingredients

• 1 lb ground lamb (preferably 80% lean for juiciness)
• 1 small onion, finely grated (about 1/4 cup)
• 2 garlic cloves, minced
• 1/4 cup fresh parsley, finely chopped (stems removed)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1 tbsp olive oil (or any neutral oil)
• Wooden or metal skewers (if using wooden, soak in water for 30 minutes beforehand)

Instructions

1. In a large mixing bowl, combine the ground lamb, grated onion, minced garlic, chopped parsley, cumin, coriander, smoked paprika, salt, and black pepper. Mix gently with your hands until just combined; overmixing can toughen the kebabs.
2. Divide the mixture into 8 equal portions. Shape each portion around a skewer, forming a long, thin kebab about 1 inch in diameter. Tip: Wet your hands slightly to prevent sticking.
3. Preheat your grill or grill pan to medium-high heat (about 375°F). Brush the kebabs lightly with olive oil to prevent sticking.
4. Grill the kebabs for 4-5 minutes on each side, or until they develop a charred exterior and reach an internal temperature of 160°F. Tip: Avoid moving them too much to ensure a good sear.
5. Remove from the grill and let rest for 5 minutes before serving. This allows the juices to redistribute, ensuring moist kebabs.

Yielding succulent kebabs with a smoky, spiced crust and a tender interior, these Lamb Kofta Kebabs are best served with a side of creamy tzatziki or atop a bed of fluffy couscous for a complete meal that’s as visually appealing as it is delicious.

Mujadara with Crispy Onions

Whisking together the humble yet profound flavors of lentils, rice, and caramelized onions, Mujadara with Crispy Onions stands as a testament to the beauty of simplicity in Middle Eastern cuisine. This dish, with its comforting warmth and aromatic depth, invites a moment of pause to savor the interplay of textures and tastes.

Ingredients

• 1 cup green or brown lentils, rinsed (for a firmer texture)
• 1 cup long-grain white rice, rinsed (basmati preferred for fragrance)
• 2 large onions, thinly sliced (for optimal crispiness)
• 4 tbsp olive oil, divided (or any neutral oil)
• 1 tsp ground cumin (adjust to taste)
• 1/2 tsp ground coriander (optional for extra flavor)
• 4 cups water (for cooking lentils and rice)
• Salt, to taste (start with 1 tsp)

Instructions

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until golden and crispy, about 15-20 minutes. Remove half for garnish and set aside.
2. To the same pot, add the remaining 2 tbsp olive oil, lentils, cumin, coriander, and salt. Stir to coat the lentils with the spices and cook for 1 minute.
3. Add water to the pot and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
4. Add the rinsed rice to the pot, stirring gently. Cover and simmer for another 15 minutes, or until the rice is tender and water is absorbed.
5. Remove from heat and let sit, covered, for 5 minutes to steam. Fluff with a fork before serving.

The final dish presents a delightful contrast between the creamy lentils and rice and the crispy, sweet onions. Try serving it with a dollop of yogurt or a side of fresh salad to elevate the meal into a feast for the senses.

Fattoush Salad

Unveiling the vibrant flavors of the Middle East, Fattoush Salad is a refreshing ensemble of crisp vegetables, toasted pita, and a zesty sumac dressing that dances on the palate. This dish is a celebration of textures and colors, perfect for those seeking a light yet satisfying meal.

Ingredients

• 2 cups romaine lettuce, chopped (ensure leaves are dry for maximum crispness)
• 1 cup cucumber, diced (peeled if desired)
• 1 cup cherry tomatoes, halved (for a burst of sweetness)
• 1/2 cup radishes, thinly sliced (adds a peppery crunch)
• 1/4 cup fresh mint leaves, chopped (or parsley for a different herbaceous note)
• 1/4 cup fresh parsley, chopped
• 1 pita bread, toasted and broken into pieces (stale pita works best for crunch)
• 2 tbsp olive oil (extra virgin recommended for flavor)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1 tsp sumac (adjust to taste for tanginess)
• 1/2 tsp salt (fine sea salt preferred)
• 1/4 tsp black pepper, freshly ground

Instructions

1. In a large bowl, combine romaine lettuce, cucumber, cherry tomatoes, radishes, mint, and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, sumac, salt, and black pepper until emulsified.
3. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
4. Add the toasted pita pieces to the salad just before serving to maintain their crunch.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld.

Best enjoyed immediately, Fattoush Salad offers a delightful contrast between the crisp vegetables and the chewy pita, with the sumac dressing lending a lemony tang that elevates the dish. For an extra touch of indulgence, sprinkle with crumbled feta cheese or serve alongside grilled meats for a heartier meal.

Stuffed Grape Leaves

Savory and aromatic, stuffed grape leaves are a timeless delicacy that brings a taste of the Mediterranean to your table. These tender leaves, filled with a hearty mixture of rice, herbs, and spices, are a testament to the art of simple yet flavorful cooking.

Ingredients

• 1 jar grape leaves (about 50 leaves), rinsed and drained
• 1 cup long-grain white rice, rinsed until water runs clear
• 1/2 cup olive oil, or any neutral oil
• 1 large onion, finely diced
• 1/4 cup fresh dill, chopped (or 1 tbsp dried)
• 1/4 cup fresh mint, chopped (or 1 tbsp dried)
• 1 tsp salt, adjust to taste
• 1/2 tsp black pepper, adjust to taste
• 2 cups water, for cooking
• 1 lemon, juiced, for serving

Instructions

1. In a large bowl, combine the rinsed rice, diced onion, chopped dill, chopped mint, salt, and black pepper. Mix well to ensure the ingredients are evenly distributed.
2. Lay a grape leaf flat on a clean surface, vein side up. Place a teaspoon of the rice mixture near the stem end of the leaf.
3. Fold the sides of the leaf over the filling, then roll tightly from the stem end to the tip, forming a compact cylinder. Repeat with the remaining leaves and filling.
4. Arrange the rolled grape leaves seam side down in a large pot, packing them snugly to prevent unrolling during cooking.
5. Pour the olive oil and water over the grape leaves, ensuring they are just covered. Place a heat-proof plate on top to weigh them down.
6. Bring the pot to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 45 minutes, or until the rice is tender and the leaves are soft.
7. Once cooked, remove from heat and let cool slightly. Drizzle with fresh lemon juice before serving.

Hearty and fragrant, these stuffed grape leaves offer a delightful contrast of textures, from the tender leaves to the fluffy rice within. Serve them warm or at room temperature, accompanied by a dollop of yogurt or a crisp salad for a complete meal.

Chicken Shawarma Wrap

Exquisite in its simplicity yet rich in flavor, the Chicken Shawarma Wrap is a culinary delight that brings the vibrant streets of the Middle East to your kitchen. This dish, with its tender spiced chicken and creamy garlic sauce wrapped in a soft flatbread, is perfect for a quick lunch or a casual dinner.

Ingredients

• 1 lb boneless, skinless chicken thighs, thinly sliced (for quicker marination)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp shawarma spice blend (adjust to taste)
• 1/2 cup plain yogurt (for tenderizing the chicken)
• 2 garlic cloves, minced (fresh is best for vibrant flavor)
• 4 large flour tortillas (warmed for flexibility)
• 1/2 cup tahini sauce (homemade or store-bought)
• 1 cup shredded lettuce (for a crisp texture)
• 1/2 cup diced tomatoes (seeds removed for less moisture)
• 1/4 cup chopped parsley (for a fresh finish)

Instructions

1. In a large bowl, combine the chicken thighs, olive oil, shawarma spice blend, yogurt, and minced garlic. Mix well to ensure the chicken is evenly coated. Marinate for at least 2 hours in the refrigerator, or overnight for deeper flavor.
2. Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer, cooking for 5-7 minutes on each side until golden brown and cooked through. Tip: Avoid overcrowding the pan to ensure even cooking.
3. While the chicken cooks, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side. This makes them more pliable for wrapping.
4. Spread 2 tablespoons of tahini sauce evenly over each tortilla. Layer with shredded lettuce, diced tomatoes, and the cooked chicken. Sprinkle with chopped parsley before rolling.
5. To assemble the wrap, fold the sides of the tortilla inward, then roll tightly from the bottom up. Tip: For a neat presentation, wrap the bottom half in parchment paper before serving.
6. Serve immediately, or for a crispier exterior, lightly grill the wrapped shawarma on a panini press for 2-3 minutes.

The Chicken Shawarma Wrap boasts a harmonious blend of spicy, tangy, and fresh flavors, with textures ranging from the tender chicken to the crisp lettuce and soft tortilla. For an extra touch, serve with a side of pickled vegetables or a drizzle of hot sauce to elevate the dish further.

Persian Jeweled Rice

Amidst the tapestry of global cuisines, Persian Jeweled Rice stands out as a masterpiece of flavor and color, a dish that transforms humble ingredients into a celebratory feast. Its layers of aromatic basmati rice, studded with jewel-like fruits and nuts, offer a symphony of textures and tastes that captivate the senses.

Ingredients

• 2 cups basmati rice (rinsed until water runs clear)
• 1/4 cup unsalted butter (or ghee for a richer flavor)
• 1/2 cup dried barberries (substitute with cranberries if unavailable)
• 1/2 cup slivered almonds (toasted for extra crunch)
• 1/2 cup shelled pistachios (coarsely chopped)
• 1/4 cup orange zest (freshly grated for brightest flavor)
• 1 tsp ground saffron (dissolved in 2 tbsp warm water)
• 1/2 tsp ground cardamom
• 1/2 tsp ground cinnamon
• 4 cups water (for boiling rice)
• 1 tbsp salt (adjust to taste)

Instructions

1. In a large pot, bring 4 cups of water to a boil over high heat. Add the rinsed basmati rice and 1 tbsp salt, stirring once to prevent sticking. Boil for 6 minutes, then drain the rice in a colander. Tip: The rice should be parboiled, with a firm center.
2. In the same pot, melt 1/4 cup butter over medium heat. Add 1/2 cup slivered almonds and toast until golden, about 2 minutes, stirring constantly to prevent burning. Remove half of the almonds for garnish.
3. Layer half of the parboiled rice over the almonds in the pot. Sprinkle with 1/4 cup dried barberries, 1/4 cup pistachios, 1/4 tsp each of cardamom and cinnamon, and half of the orange zest. Drizzle with half of the saffron water.
4. Repeat the layering with the remaining rice, barberries, pistachios, spices, and orange zest. Drizzle the remaining saffron water over the top. Cover the pot with a tight-fitting lid and cook on low heat for 30 minutes to steam the rice. Tip: Place a clean kitchen towel under the lid to absorb excess moisture.
5. After steaming, gently fluff the rice with a fork to mix the layers without breaking the grains. Garnish with the reserved toasted almonds. Tip: For a dramatic presentation, mold the rice into a dome shape on a serving platter.

Vibrant and fragrant, Persian Jeweled Rice is a feast for the eyes and palate, with each bite offering a crunch of nuts, a burst of fruit, and the floral notes of saffron. Serve it as the centerpiece of a festive table, accompanied by grilled meats or a simple yogurt sauce to complement its richness.

Eggplant Moussaka

Hearty and layered with rich flavors, Eggplant Moussaka is a Mediterranean masterpiece that transforms simple ingredients into a luxurious dish. Its combination of tender eggplant, spiced meat, and creamy béchamel makes it a comforting yet sophisticated choice for any dinner table.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds (salt and drain to reduce bitterness)
• 1 lb ground lamb or beef (for a traditional taste, or substitute with lentils for a vegetarian version)
• 1 onion, finely chopped (yellow or white for sweetness)
• 2 cloves garlic, minced (adjust to taste)
• 1 can (14.5 oz) diced tomatoes (or fresh tomatoes, peeled and diced)
• 1 tsp ground cinnamon (adds warmth and depth)
• 1/2 tsp ground allspice (or nutmeg for a slightly different flavor profile)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp tomato paste (for richness and color)
• 1 cup grated Parmesan cheese (divided, for layers and topping)
• 4 tbsp butter (for béchamel)
• 4 tbsp all-purpose flour (for béchamel)
• 2 cups whole milk (warmed, for smoother béchamel)
• 2 eggs, beaten (for béchamel thickening)
• Salt and pepper to taste (season each layer for balanced flavor)

Instructions

1. Preheat oven to 375°F. Arrange eggplant slices on baking sheets, brush with olive oil, and bake for 25 minutes until golden, flipping halfway through.
2. In a skillet over medium heat, sauté onion and garlic in olive oil until soft, about 5 minutes. Add ground meat, breaking it apart, and cook until browned.
3. Stir in diced tomatoes, tomato paste, cinnamon, and allspice. Simmer for 10 minutes until thickened. Season with salt and pepper.
4. For the béchamel, melt butter in a saucepan over medium heat. Whisk in flour until smooth, then gradually add warm milk, stirring constantly until thickened.
5. Remove béchamel from heat, cool slightly, then whisk in beaten eggs and half the Parmesan cheese.
6. In a 9×13 inch baking dish, layer half the eggplant, all the meat sauce, remaining eggplant, and top with béchamel. Sprinkle with remaining Parmesan.
7. Bake at 375°F for 45 minutes until bubbly and golden. Let stand for 10 minutes before serving.

Exquisitely layered, this Eggplant Moussaka offers a harmonious blend of textures from the silky eggplant to the creamy béchamel. Serve it with a crisp green salad to cut through the richness, or enjoy it as a standalone star of your meal.

Lentil Soup with Lemon

Nothing warms the soul quite like a bowl of Lentil Soup with Lemon, a dish that marries the earthy depth of lentils with the bright, citrusy zing of lemon. Perfect for any season, this soup is a testament to how simple ingredients can come together to create something truly extraordinary.

Ingredients

• 1 cup dried green lentils, rinsed and picked over (for any debris)
• 1 medium onion, finely diced (about 1 cup)
• 2 carrots, peeled and diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 3 garlic cloves, minced (about 1 tbsp)
• 1 tsp ground cumin (toasted for extra flavor)
• 1/2 tsp ground coriander
• 6 cups vegetable broth (or water for a lighter taste)
• 1/4 cup fresh lemon juice (about 2 lemons, adjust to taste)
• 2 tbsp olive oil (or any neutral oil)
• Salt and freshly ground black pepper (adjust to taste)
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Stir in the minced garlic, cumin, and coriander. Cook for 1 minute until fragrant, being careful not to burn the spices.
4. Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce heat to low. Simmer uncovered for 25-30 minutes, or until the lentils are tender.
5. Once the lentils are cooked, stir in the lemon juice. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh parsley. For an extra touch, drizzle with olive oil or add a lemon wedge on the side.

Perfectly balanced, this Lentil Soup with Lemon offers a creamy texture with a vibrant, tangy finish. Serve it with a slice of crusty bread for dipping, or top with a dollop of yogurt for added richness.

Beef Kebab with Garlic Sauce

Marvel at the symphony of flavors in this Beef Kebab with Garlic Sauce, a dish that promises to transport your senses to the bustling streets of the Middle East with every bite. Perfectly charred beef kebabs meet their match in a creamy, aromatic garlic sauce, creating a harmony of textures and tastes that’s both comforting and exotic.

Ingredients

• 1 lb beef sirloin, cut into 1-inch cubes (for tender kebabs)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper (freshly ground for best flavor)
• 1 tsp cumin (toasted and ground)
• 1 tsp paprika (for a smoky touch)
• 4 cloves garlic, minced (for the sauce)
• 1 cup Greek yogurt (full-fat for creaminess)
• 1 tbsp lemon juice (freshly squeezed)
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. In a large bowl, combine the beef cubes with olive oil, salt, black pepper, cumin, and paprika. Mix well to ensure each piece is evenly coated. Let it marinate for at least 30 minutes at room temperature for deeper flavor.
2. Preheat your grill or grill pan to medium-high heat (about 400°F) to achieve the perfect sear on the kebabs.
3. Thread the marinated beef cubes onto skewers, leaving a small space between each piece for even cooking.
4. Grill the kebabs for 3-4 minutes on each side, or until they develop a charred exterior and reach an internal temperature of 145°F for medium-rare.
5. While the kebabs grill, prepare the garlic sauce by whisking together minced garlic, Greek yogurt, and lemon juice in a small bowl until smooth.
6. Once the kebabs are done, let them rest for 2 minutes before serving to allow the juices to redistribute.
7. Drizzle the garlic sauce over the kebabs or serve it on the side for dipping. Garnish with chopped parsley for a fresh contrast.

Yield to the allure of these kebabs, where the succulence of perfectly grilled beef meets the boldness of garlic sauce. Serve them atop a bed of fluffy basmati rice or wrapped in warm pita bread for a meal that’s as versatile as it is delicious.

Pita Bread Homemade

Zesty and warm, homemade pita bread brings a touch of Mediterranean charm to any table, with its soft, pillowy texture and golden-brown pockets perfect for stuffing or dipping.

Ingredients

• 2 1/4 cups all-purpose flour (plus extra for dusting)
• 1 tsp sugar (helps activate the yeast)
• 1 tsp salt (adjust to taste)
• 1 tbsp olive oil (or any neutral oil)
• 1 packet active dry yeast (about 2 1/4 tsp)
• 3/4 cup warm water (110°F, ideal for yeast activation)

Instructions

1. In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until frothy, indicating the yeast is active.
2. Add olive oil, salt, and flour to the yeast mixture. Stir until a shaggy dough forms.
3. Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Tip: If the dough sticks, add a little more flour, but avoid over-flouring to keep the pita soft.
4. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
5. Preheat oven to 475°F with a baking sheet or pizza stone inside to get it very hot, which helps create the pita’s signature pocket.
6. Punch down the dough and divide into 8 equal pieces. Roll each into a ball, then flatten into a 6-inch circle about 1/4 inch thick. Tip: Rolling evenly ensures uniform cooking.
7. Bake 2-3 pitas at a time on the preheated sheet for 4-5 minutes until puffed and lightly golden. Watch closely as they cook quickly.
8. Remove from oven and wrap in a clean towel to keep soft. Tip: The towel traps steam, making the pitas more pliable.

Kneaded with care and baked to perfection, these homemade pitas boast a delightful chewiness and a subtle, yeasty flavor. Serve them warm with hummus or tzatziki, or slice into wedges for a crispy alternative to chips.

Turkish Delight Dessert

Whispering tales of the exotic East, Turkish Delight Dessert captivates with its delicate balance of sweetness and floral notes, a confection that dances on the palate with every bite. This luxurious treat, steeped in history, offers a glimpse into the opulent world of Ottoman cuisine, making it a perfect finale to any meal or a sophisticated standalone indulgence.

Ingredients

• 4 cups granulated sugar (for a smoother texture, consider superfine sugar)
• 1 1/4 cups water (filtered water recommended for clarity)
• 1 tbsp lemon juice (freshly squeezed for the brightest flavor)
• 1 cup cornstarch (plus extra for dusting)
• 1 tsp cream of tartar (essential for the perfect chew)
• 1 tbsp rose water (or orange blossom water for a variation)
• Red food coloring (a few drops, adjust for desired hue)
• 1/2 cup powdered sugar (for dusting, ensures a non-stick finish)

Instructions

1. In a medium saucepan, combine granulated sugar, water, and lemon juice over medium heat. Stir until sugar dissolves completely, about 5 minutes.
2. Increase heat to high and bring the mixture to a boil without stirring. Use a candy thermometer to monitor until it reaches 240°F (soft-ball stage), approximately 10 minutes.
3. In a separate bowl, whisk together cornstarch and cream of tartar. Gradually add 1 cup of cold water, stirring to prevent lumps.
4. Slowly pour the cornstarch mixture into the boiling sugar syrup, whisking constantly to avoid clumping. Reduce heat to low and simmer for 1 hour, stirring occasionally, until the mixture thickens and becomes translucent.
5. Remove from heat and stir in rose water and a few drops of red food coloring until fully incorporated and the desired color is achieved.
6. Pour the mixture into a 9×9 inch pan lightly dusted with cornstarch. Smooth the top with a spatula and let it set at room temperature for at least 12 hours, uncovered.
7. Once set, turn the Turkish delight onto a cutting board dusted with a mixture of powdered sugar and cornstarch. Cut into 1-inch squares and roll each piece in the powdered sugar mixture to coat.

Lusciously chewy with a fragrant aroma, Turkish Delight Dessert is a testament to the art of confectionary. Serve these jewel-toned cubes alongside strong coffee or tea to balance their sweetness, or wrap them in decorative paper for a charming edible gift.

Rosewater and Pistachio Baklava

Unveiling the delicate balance of floral and nutty flavors, our Rosewater and Pistachio Baklava is a dessert that dances on the palate, offering a symphony of textures from crispy to chewy, all drenched in a sweet, aromatic syrup.

Ingredients

• 1 package phyllo dough (16 oz), thawed overnight in the fridge for best results
• 1 1/2 cups unsalted pistachios, finely chopped (for a more textured filling, chop coarsely)
• 1 cup unsalted butter, melted (clarified butter can be used for a richer flavor)
• 1/2 cup granulated sugar
• 1/4 cup rosewater (adjust to taste for more or less floral notes)
• 1 tsp ground cardamom (freshly ground offers the most vibrant flavor)
• 1 cup water
• 1 cup honey (for a deeper flavor, use dark honey)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. In a bowl, mix the chopped pistachios, 1/4 cup of sugar, and ground cardamom for the filling.
3. Carefully unroll the phyllo dough and cover it with a damp towel to prevent drying.
4. Place one sheet of phyllo in the prepared dish, brush lightly with melted butter, and repeat until you have 8 layers.
5. Sprinkle a third of the pistachio mixture evenly over the phyllo layers.
6. Continue layering 4 more sheets of phyllo, buttering each, then add another third of the pistachio mixture.
7. Repeat the process once more, ending with a top layer of about 8 phyllo sheets, buttering each.
8. Using a sharp knife, cut the baklava into diamonds or squares before baking to ensure easy serving later.
9. Bake for 50 minutes, or until the baklava is golden and crisp.
10. While the baklava bakes, combine the remaining sugar, water, honey, and rosewater in a saucepan. Bring to a boil, then simmer for 10 minutes until slightly thickened.
11. Once the baklava is out of the oven, immediately pour the warm syrup over it, allowing it to soak in.
12. Let the baklava cool completely before serving to allow the layers to set properly.

Nowhere does the essence of Middle Eastern desserts shine brighter than in this baklava, where each bite offers a crunch followed by the lush sweetness of syrup, punctuated by the subtle perfume of rosewater. Serve it alongside a strong cup of coffee or as a luxurious end to a festive meal.

Cardamom Spiced Coffee

Unveiling a brew that transcends the ordinary, our Cardamom Spiced Coffee marries the boldness of coffee with the aromatic warmth of cardamom, creating a symphony of flavors that awaken the senses.

Ingredients

• 1 cup freshly ground coffee (medium roast for balanced flavor)
• 4 cups water (filtered for the best taste)
• 6 whole green cardamom pods (lightly crushed to release oils)
• 2 tbsp sugar (adjust to taste)
• 1/4 cup whole milk (or any milk alternative for a lighter version)

Instructions

1. In a coffee maker, combine the freshly ground coffee and lightly crushed cardamom pods in the filter basket.
2. Pour the filtered water into the coffee maker’s reservoir and start the brewing process to extract the flavors fully.
3. Once brewed, stir in the sugar until completely dissolved, adjusting the amount to suit your sweetness preference.
4. In a small saucepan, heat the whole milk over medium heat until it’s warm but not boiling, about 2-3 minutes, to preserve its creaminess.
5. Slowly pour the warm milk into the brewed coffee, stirring gently to combine the flavors without creating too much foam.
6. Serve the Cardamom Spiced Coffee immediately in pre-warmed cups to maintain its aromatic warmth.

This exquisite beverage boasts a velvety texture with a harmonious blend of coffee’s robustness and cardamom’s citrusy sweetness. For an indulgent twist, top with a sprinkle of ground cardamom or a dollop of whipped cream.

Conclusion

These 18 Exquisite Middle Eastern Recipes offer a treasure trove of flavors waiting to transform your kitchen into a vibrant culinary adventure. Whether you’re craving the comfort of hummus or the exotic taste of baklava, there’s something here for every palate. We’d love to hear which dishes stole your heart—drop a comment below and don’t forget to share your favorites on Pinterest!