Middle Eastern Recipes
Explore 27 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 Beef Arayes
Crisp, golden pita bread pockets stuffed with juicy spiced minced beef, onions, garlic, fresh parsley, sumac, and pomegranate molasses, griddled in olive oil until sizzling.
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.
Fatteh Hummus
Prep Time: 15 minutes | Cook Time: 15 minutes Step 1: Cut pita bread into 1-inch squares. Toss with 2 tablespoons olive oil and sea salt, then bake at 190°C (375°F) for 10-12 minutes until deeply golden and crunchy. Step 2: Simmer cooked chickpeas in water with ground cumin, minced garlic, and salt for 8 minutes until warm and fragrant. Drain, reserving 3 tablespoons of chickpea broth. Step 3: Whisk Greek yogurt, tahini, minced garlic, lemon juice, reserved warm chickpea broth, salt, and black pepper until completely smooth, silky, and pourable. Step 4: In a deep serving platter, arrange a layer of crispy pita chips, ladle the warm cumin-scented chickpeas over top, and pour the velvety tahini yogurt over everything. In a small skillet, heat ghee and sizzle pine nuts until golden brown. Pour the sizzling ghee and pine nuts immediately over the yogurt. Garnish with ground sumac, paprika, fresh parsley, and pomegranate seeds.
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.
Knafeh
Prep Time: 25 minutes | Cook Time: 25 minutes Step 1: Prepare the scented sugar syrup (attar) by boiling water, sugar, and lemon juice in a saucepan for 8 minutes until slightly thickened. Remove from heat and stir in orange blossom water and rose water. Allow to cool. Step 2: Shred kataifi dough finely by hand or in a food processor. Melt ghee and butter, combine with a drop of orange food coloring (optional), and massage thoroughly into the shredded dough until every strand is coated. Step 3: Press two-thirds of the buttered kataifi firmly into the bottom of a heavy 10-inch round cake pan. Evenly spread desalted sweet Akkawi cheese and fresh mozzarella cheese over the base, leaving a 1/2-inch border. Top with remaining shredded pastry. Step 4: Bake at 200°C (400°F) for 25 minutes until golden brown and crisp on top and edges. Immediately invert onto a serving platter and ladle warm scented syrup over the hot pastry. Garnish generously with crushed pistachios and dried edible rose petals. Serve warm while cheese is melted and stretchy.
Kofta bi Tahini
Prep Time: 20 minutes | Cook Time: 35 minutes Step 1: In a large bowl, combine ground lamb, ground beef, finely grated yellow onion, minced garlic, chopped flat-leaf parsley, seven spice (baharat), cumin powder, ground coriander, cinnamon, salt, and black pepper. Knead until emulsified, then form into oval patties. Slice potatoes into 1/2-inch rounds and toss with 1 tablespoon olive oil and salt. Step 2: Arrange potato slices on a baking sheet and roast at 200°C (400°F) for 15 minutes until lightly golden. In a skillet, sear kofta patties in olive oil for 2 minutes per side to develop a savory crust. Step 3: Prepare the velvety tahini sauce by whisking tahini, fresh lemon juice, Greek yogurt, minced garlic, salt, and warm water until completely smooth, silky, and pourable. Step 4: In a deep baking casserole dish, arrange the seared kofta patties and roasted potato slices in alternating rows. Pour lemon-tahini sauce evenly over the top. Bake uncovered at 190°C (375°F) for 20 minutes until bubbling and lightly golden on top. Sizzle pine nuts in ghee and scatter on top with fresh pomegranate seeds and parsley before serving warm with 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.
Musakhan Rolls
Prep Time: 25 minutes | Cook Time: 25 minutes Step 1: Poach chicken breasts in water with bay leaf, whole cardamom pods, cinnamon stick, and salt until cooked through (15 minutes). Shred the cooked chicken into bite-sized shreds and set aside. Step 2: Heat generous extra virgin olive oil in a wide skillet over medium-low heat. Add finely sliced yellow onions with a pinch of salt and cook slowly for 20 minutes until completely soft, translucent, and sweet without browning. Step 3: Stir in shredded chicken, fragrant Palestinian sumac, ground allspice, cumin, black pepper, salt, and toasted pine nuts into the warm caramelized onions, mixing well for 2 minutes to coat every shred. Step 4: Cut thin markook or lavash flatbread sheets into triangles. Spoon chicken and sumac onion filling along the wide base, fold in sides, and roll tightly like cigars. Brush rolls liberally with olive oil, sprinkle sumac on top, and bake at 200°C (400°F) for 10-12 minutes until golden brown and crispy. Serve with cool tahini yogurt sauce.
Mutabal
Prep Time: 15 minutes | Cook Time: 25 minutes Step 1: Prick whole eggplants with a fork and roast directly over an open gas flame or hot grill for 20-25 minutes, turning frequently until the skins are completely charred and flesh is collapsed and smoky. Step 2: Place roasted eggplants in a bowl, cover for 10 minutes to steam, then peel off charred skins. Drain roasted flesh in a fine mesh sieve to remove bitter juices. Step 3: On a cutting board, mash the eggplant flesh with a fork or chef knife to maintain subtle texture. Transfer to a bowl and whisk in tahini, minced garlic, lemon juice, Greek yogurt, cumin, and salt until luscious and creamy. Step 4: Spread the mutabal onto a wide shallow bowl with circular back-of-spoon swirls. Drizzle liberally with extra virgin olive oil, sprinkle with ground sumac, toasted pine nuts, fresh parsley, and ruby pomegranate seeds. Serve with warm pita bread.
Palestinian Sumac Chicken Musakhan
Spiced roasted chicken served over olive-oil caramelized sumac onions on fluffy Taboon flatbread topped with toasted pine nuts.
Qudsiyeh
Prep Time: 15 minutes | Cook Time: 15 minutes Step 1: In a saucepan, gently simmer cooked fava beans (foul mudammas) with water, ground cumin, minced garlic, and salt for 8 minutes. Partially mash with a fork to create a hearty, rustic textured stew. Step 2: Prepare creamy hummus by blending cooked chickpeas with tahini, lemon juice, garlic, cold ice water, and salt until silky smooth and aerated. Step 3: Prepare fiery Jerusalem tatbila sauce by pounding green chilies, garlic, lemon juice, olive oil, and salt in a mortar and pestle into a vibrant spicy dressing. Step 4: To assemble, spoon a generous ring of silky hummus around the edge of a wide shallow serving bowl. Ladle hot spiced fava bean stew into the center crater. Drizzle tatbila sauce generously over top, finish with extra virgin olive oil, ground cumin, sumac, fresh parsley, and whole warm chickpeas. Serve immediately with warm fluffy pita bread.
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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