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Middle East Recipes

Discover Pinterest’s 10 best ideas and inspiration for Middle East Recipes. Get inspired and try out new things.

CHICKPEA PATTIES (PAN FRIED FALAFEL)

Chickpea patties are easier to make than you might think. Use this recipe to fry up some falafel for a fantastic Middle Eastern snack!

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LEBANESE FATTOUSH

Lebanese Fattoush is loaded with crisp bits of pita and dressed with zesty sumac. Serve this salad with your favorite Middle-Eastern entree.

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Baba Ganoush

This baba ganoush is the best! It's made with roasted eggplant and tahini and has a rich, smoky flavor. The perfect dip or spread.

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Middle Eastern Shredded Lamb with Chickpea Pilaf (Rice)

46 · 40 minutes · I can't say with certainty that this is authentic because it's a recipe I created. But it uses classic Middle Eastern ingredients, so possibly it is! The lamb is really juicy because it's made with lamb shoulder, a cut that is made for slow cooking. The pan frying step to get the crunchy brown bits is not optional - it's key! ! ! As with any shredded meat recipe, a little goes a long way. This makes around 8 cups of shredded lamb which I think is enough to serve 8 people as a main (with rice). See separate recipe below for Chickpea Pilaf (Rice).

13 ingredients

Meat
  • 1 1/2 kg Lamb shoulder, bone in
Produce
  • 1 1/2 tbsp Coriander, ground
  • 1 Coriander/cilantro, Fresh
  • 3 Garlic cloves
  • 1 Lemon
Baking & Spices
  • 1 Black pepper
  • 2 tsp Cardamon, ground
  • 1 1/2 tbsp Paprika
  • 1 tbsp Salt
Oils & Vinegars
  • 4 tbsp Olive oil
Nuts & Seeds
  • 1 1/2 tbsp Cumin, ground
Dairy
  • 1 Yoghurt
Liquids
  • 3/4 cup Water
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Musakhan: Middle Eastern Chicken Rolls

These are pretty much the Middle Eastern version of taquitos :) Musakhan chicken wraps are based on a classic Palestinian dish that has gained in popularity all over the Middle East in sandwich form. Traditionally whole chicken pieces are seasoned and cooked in a clay oven then placed on top of fresh flat bread. Classic musakhan (msakhan/imsakhan) is a special meal shared with a group of family and close friends where everyone gathers around and gets their hands dirty eating the chicken and bread...often times straight from the large platter it is served on. It is truly a delicious meal to eat and one that I will share with you sometime. This version is for a beginning or busy cook, looking for something fast, delicious and e.a.s.y. I love to prepare a batch of these and keep them unbaked in the freezer, ready to be grilled at a moment's notice for a quick lunch or on the go meal. Using rotisserie chicken is a huge time saver, and this is also a great recipe for leftover chicken. Simply scale back on the portions to make as much as you need, my general rule is 1 cup onions/1 cup shredded chicken/ 2 tablespoons sumac seasoning and you can take it from there. The measurements I've listed make about 18 tortilla wraps. and usually each tortilla is cut in half or in thirds. If I'm making them as a main meal I leave them whole, otherwise I do cut them. The pictures in this post show the rolls cut in half. Typically there is no lemon juice added to musakhan but I like to include it to provide juiciness to the filling while cutting back on the oil and enhancing the sour tang of sumac. If you're not trying to make this as healthy as possible, go ahead and use more olive oil. I add a tablespoon at the end of the cooking process because I've found that it enhances the olive oil flavor without having to use too much in the beginning. Many people will just saute onions, add chicken and sumac and call it a day...but that's not the way we roll at SavvyChef. Our food has texture, flavor, complex layers of subtlety, and you just can't get that without spending a little extra effort on the filling. This dish is almost guaranteed to be present at any Middle Eastern dinner party because of its simplicity and popularity, but I promise you: all musakhan rolls are not created equal. The main flavor in the filling is the sumac, a seasoning that comes from sour berries that are dried and ground into a spice. It is purple in color and has a tangy flavor similar to lemons. You can buy sumac from any Middle Eastern market or online. The spices that are listed as optional are not traditional and many people leave them out, but I never do as they really provide for a flavorful filling, I encourage you to use them. My children like to dip these in plain yogurt, which is a little blasphemous for traditional musakhan eaters, but hey...whatever provides for a peaceful meal around here is fair game... Makes about 18 full wraps (feeds 6-8 for dinner or 20 for an appetizer) Ingredients --------------- -2 tablespoons olive oil -4 cups thinly sliced red onion (or other variety) -4 cups cooked, shredded chicken (Rotisserie chicken is a GREAT short cut) -4 tablespoons lemon juice -1 cup sumac seasoning -1/2 teaspoon black pepper -1 teaspoon allspice -optional: 1 tablespoon lemon pepper seasoning -optional: 1 tablespoon ground coriander -optional: 1/2 teaspoon ground cardamom -optional: 1 cup toasted nuts (usually pine nuts, but slivered almonds are a good substitute) -1 tablespoon olive oil -about 18 flour tortillas To make ------------ -Heat oil in a large pot then add sliced onions. Saute until caramelized, about 15 minutes, stirring frequently. This is a good time to shred your rotisserie chicken. -Add shredded chicken, lemon juice, sumac, black pepper, allspice, coriander and ground cardamom. Break up the chicken as you cook and mix the ingredients together, letting the chicken soak up the flavors and seasonings. Cook mixture on low heat for about 5 minutes. Add optional toasted nuts and then remove the pot from heat. -Place the pot aside to cool the mixture and add final tablespoon olive oil. Use the best quality you have. -Preheat your oven to 450 degrees and line a baking sheet with foil. Spread between 1/3-1/2 cup of chicken filling along the longest length of your tortilla in a horizontal line, starting 1/2 inch up from the bottom. Make sure your filling is spread evenly across, then bring the bottom edge of the tortilla up over the filling and wrap tightly. Place the rolled tortilla seam side down on the baking sheet. Continue this process until you have finished your chicken filling. -Optional: Brush the wrapped rolls with olive oil to enhance crispiness when toasting. (You can cook these in a skillet, griddle, panini press or in the oven. When I make them for a crowd I always place them in the oven because I can do them all at once. Sometimes I'll skip preheating the oven and just place the tray on the middle rack of my oven on broil, watching CAREFULLY for a few minutes while the tops toast). Bake on the middle rack of a pre-heated oven for about 10-15 minutes or until toasted to your liking. Remove from the oven and let cool slightly before you cut them in half or in thirds. Another option is to cut them before toasting as this will give you toasted edges on all the pieces. -Serve and enjoy! Evenly spread 1/3 cup chicken filling across tortilla This is a perfect starter recipe for beginning cooks Brushed with olive oil and ready to bake I'd love to connect with you! Like SavvyChef on facebook and follow Savvy_Chef on instagram. Tag Savvychef in your creations and pin the recipes on pintrest :) My daughter shared her finished musakhan with friends

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Middle Eastern Chicken and Rice Recipe - Sugar Spices Life

42 · Chicken thighs and rice are cooked with delicious Middle Eastern spices, in one pot, and topped with a savory tahini yogurt sauce.

22 ingredients

Meat
  • 1 3/4 lbs Chicken thighs, boneless skinless
Produce
  • 2/3 cup Cherry tomatoes
  • 1 tsp Garlic cloves
  • 1 cup Kale, packed
  • 2 tsp Oregano
  • 1 Sweet onion, large
  • 1 Tespoon garlic
Canned Goods
  • 1 1/2 cups Chicken broth, reduced sodium
Condiments
  • 7 tbsp Lemon juice
  • 2 tbsp Tahini
Pasta & Grains
  • 1 1/2 cups Jasmine rice
Baking & Spices
  • 1/2 tsp Black pepper
  • 1 tsp Cardamom
  • 1/4 tsp Nutmeg
  • 1 3/4 tsp Salt
  • 2 tsp Turmeric
Oils & Vinegars
  • 3 tbsp Olive oil
  • 1 tbsp White vinegar
Nuts & Seeds
  • 2 tsp Cumin
Dairy
  • 1 7 ounce package Greek yogurt, plain
Frozen
  • 1 tsp Curry
Beer, Wine & Liquor
  • 2 tbsp Cooking wine, white
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EASY KUNAFA WITH MOZZARELLA CHEESE

Layers of crunchy dough with creamy cheese filling makes for the perfect Knafeh with Clotted Cream (ashta) and Cheese dessert! Save this!

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Persian Love Cake

Persian love cake is moist, spongy and will enchant you with flavors of rose, cardamom, saffron. Luxuriously packed with nuts, it is so easy.

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Middle Eastern Sambousek with Garlic Cilantro Aioli Dipping Sauce

Crunchy on the outside and savory aromatic meat filling on the inside. This Middle Eastern Sambousek is bursting with flavor. Perfect hand food for game day!

21 ingredients

Meat
  • 3 lbs Ground beef
Produce
  • 2 1/2 tsp Coriander, dry
  • 5 Garlic clove
  • 3/4 tsp Ginger, ground
  • 6 Green onion
  • 1 Onion
Refrigerated
  • 2 Egg yolks
Condiments
  • 1/2 tbsp Honey
  • 1 tbsp Hot sauce
  • 1/2 cup Mayonnaise
Baking & Spices
  • 1 tsp Allspice
  • 1/4 tsp Cardamom
  • 1 tsp Cinnamon
  • 2 tsp Coriander seasoning
  • 1 Pepper
  • 1 tsp Red pepper
  • 1 Salt
  • 1 tbsp Turmeric, fresh
Oils & Vinegars
  • 3 cups Oil
  • 1 tbsp Plus more as needed vegetable oil
Nuts & Seeds
  • 2 tsp Cumin
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Stone+Lain
Stone+Lain saved to Eats

Grilled Zaatar Chicken Recipe

Grilled zaatar chicken is juicy and delicious. The key to this recipe is a simple yet effective marinade of zaatar and citrus.

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