Middle Eastern Recipes
Explore 20 authentic Middle Eastern dishes. Import them into your Cook Planner weekly calendar.
Chicken Shawarma Bowl
Spiced marinated chicken thighs grilled and served over turmeric rice with garlic toum sauce and pickled turnips.
Crispy Baked Falafel Pita Pocket with Tahini
Golden oven-baked herb-packed chickpea falafels served in warm pita pockets with crisp cucumber, fresh tomatoes, and creamy lemon-tahini sauce.
Crispy Layered Feta Spinach Borek
Flaky, golden phyllo pastry spiral filled with sautéed spinach, creamy feta cheese, ricotta, garlic, and dill, sprinkled with black sesame seeds.
Dawood Basha
Lebanese spiced beef meatballs scented with allspice and cinnamon, seared golden and simmered in a garlicky tomato sauce with pomegranate molasses and toasted pine nuts.
Eggs Cilbir
Poached eggs served over garlic-infused Greek yogurt and drizzled with warm Aleppo pepper butter.
Ghormeh Sabzi
Iran's historic national stew of tender beef chuck simmered with a massive bounty of slow-sautéed emerald herbs (parsley, cilantro, fenugreek, scallions), red kidney beans, and intensely tangy sun-dried Persian black limes.
Kafta Bil Sanieh
Prep Time: 25 mins Cook Time: 45 mins Beloved Lebanese baked traybake featuring spiced minced beef and lamb infused with finely blended parsley, onions, seven spices, and garlic, layered under golden sliced potatoes and baked in a rich garlic-tomato sauce with a drizzle of extra virgin olive oil. 1. In a food processor, pulse yellow onion, garlic, and fresh flat-leaf parsley until finely minced. 2. In a bowl, combine ground beef and ground lamb with the onion-parsley mixture, Lebanese seven spice, cumin, coriander, cinnamon, salt, and black pepper; knead thoroughly until pasty and cohesive. 3. Press the spiced meat mixture evenly into the bottom of a large round baking tray or casserole dish. 4. Arrange thinly sliced golden potatoes and sliced tomatoes in an overlapping pattern over the meat layer. 5. Whisk tomato paste, warm water, crushed garlic, pomegranate molasses, olive oil, salt, and black pepper together, then pour evenly over the tray. 6. Cover with foil and bake at 200°C (400°F) for 35 minutes; remove foil and broil for 10 minutes until potatoes are golden and bubbling. 7. Garnish with toasted pine nuts and fresh parsley, and serve with vermicelli rice and pita bread.
Koshari
Egypt's iconic national street food masterpiece featuring layers of spiced brown lentils, Egyptian rice, and macaroni topped with garlicky cumin tomato sauce, fiery shatta chili oil, dakkah garlic vinegar, and crispy fried onions.
Lamb Shawarma Rice Bowl
Spiced marinating lamb shawarma served over turmeric spiced basmati rice with garlic toum sauce, pickled turnip, and cucumber tomato salad.
Lamb Tagine with Prunes and Almonds
Fragrant slow-simmered Moroccan clay pot stew of tender lamb shoulder braised in ginger, saffron, cinnamon, and turmeric, topped with honey-caramelized prunes, toasted almonds, and sesame seeds.
Lebanese Chicken Fatteh
A vibrant Middle Eastern layered dish featuring crispy toasted pita, warm spiced chicken, chickpeas, velvety garlic yogurt tahini sauce, toasted pine nuts, and pomegranate seeds.
Lebanese Garlic Chicken Shish Tawook
Yogurt, lemon, and garlic marinated tender chicken breast skewers charred over high heat and served with whipped toum and pita.
Middle Eastern Crispy Falafel Bowl with Tahini Drizzle
Crispy golden chickpea falafels served over a nourishing grain bowl with cucumbers, tomatoes, pickled turnip, and lemon tahini dressing.
Palestinian Sumac Chicken Musakhan
Spiced roasted chicken served over olive-oil caramelized sumac onions on fluffy Taboon flatbread topped with toasted pine nuts.
Saffron Joojeh Kabab
Iconic Persian grilled chicken skewers marinated in blooming saffron, Greek yogurt, freshly squeezed lemon juice, grated onion, and olive oil, served with roasted tomatoes and sumac.
Saffron Tahdig Rice
Classic Persian parboiled long-grain basmati rice layered with bloomed saffron, Greek yogurt, egg yolk, and melted butter, slow-steamed to create an ultra-crispy, golden tahdig bottom crust.
Shakshuka
Poached eggs nestled in a rich, spiced tomato and red bell pepper sauce infused with cumin, paprika, garlic, and topped with crumbled feta and fresh herbs.
Spiced Harira Lamb Soup
Traditional North African and Moroccan spiced soup packed with tender lamb morsels, brown lentils, chickpeas, crushed tomatoes, fragrant celery, cilantro, ginger, cinnamon, and vermicelli.
Turkish Egg Cilbir
Warm garlic-infused yogurt topped with poached eggs, drizzled with spicy Aleppo pepper butter and fresh dill.
Zereshk Polo Morgh
Persian celebratory feast dish of golden pan-seared chicken braised in a saffron-turmeric tomato reduction, served over fragrant basmati rice crowned with ruby red tart barberries, slivered pistachios, and saffron water.
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